Ha! Kyan - I started my running program again. I quit back in October after a really bad sinus infection/cold that lasted about a month and a half. Then I went into the holidays and ate too much crap.
It's the 9-week Couch to 5k program (where there are 3 run days per week), and I started back on Week 1, 1st day (w1d1). Even though I hadn't ran since October, it was easy. So, I jumped to the next week in the program (w2d1) and that wasn't bad either. Last night I skipped the last 2 runs of week 2 and did w3d1 without issue either. Going to skip the rest of week 3 too. It was too simple of a work-out still. I love how my muscles remembered how to run, even though I took an "extended" break. When I quit, I was at week 6, which has a 20 minute solid run, and I think there was only one more interval run before it was all solid runs. I know I'm not back there yet, but I guess I really didn't need to start from square 1. As for weight, I still haven't stepped back on the scale. I know I've lost a good chunk of the holiday weight, but I also know I'm not near my lowest weight yet. I'm not going to torture myself with the scale yet. I need my skinny jeans to fit a little better before I take that leap.
Food was terrible this weekend. Went to a friends house for dinner on Friday, and it was a Lenten meal, but not beachy at all. Saturday was my nephew's 1st birthday party and BIL's house. Tried to eat well there, but was starving because of it. Sunday the husband went to a college baseball classic with some of his buddies, and I stayed home with the kids and ate crap. I didn't want to cook so I snacked all day. And I found the Andes Mints that were burried in the freezer.
Yesterday was back into a nice P2 and the C25K program at the gym. I'm moving to week 4 tomorrow night.
Here's the banana bread recipe that I'm using now.
http://www.kingarthurflour.com/recipes/ ... ead-recipe (original version)
Heavenly Healthy Banana Bread (my modified version)
1/2 cup (8 tablespoons) butter (You could use smart balance, but since the kids eat most of the loaf, I leave it as butter)
1/4 cup brown sugar Splenda, lightly packed
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium to large over-ripe bananas, cut into chunks
1/4 cup agave syrup
2 large eggs
2 cups King Arthur 100% White Whole Wheat flour
1/2 cup chopped walnuts - I leave them out for the kids, but make a loaf with them for the husband
1) Preheat your oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan with cooking spray. (I dropped the temp to 325 from 350 to prevent over-browning of the sides and bottom of the loaf.)
2) In a large bowl, beat together the butter and brown sugar Splenda until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
3) Beat in the agave and eggs.
4) Add the flour, then the walnuts, stirring until smooth.
5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes or until done; a long toothpick or cake tester inserted into the center should come out clean.
7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
Yield: 1 loaf, 16 to 18 servings.
Eating beachy since February 2010.
