Amity - You're rocking it too! Keep up the good work!
Bubble Yum - Oh, I feel your pain... Part of the reason I started this was because the "let's just grab a pizza" was starting to happen at least 2 or 3 times a week. If left to his own devices, my boyfriend would probably eat pizza and Taco Bell every day. I really do love Kayln's Kitchen, because it helps me keep my promise that we would not have grilled chicken and veggies every night. It's helped me be creative not just with her recipes, but also with my own standbys.
I'm glad to hear that you've had some success with a running program! I'm super excited to be doing this... Tonight is run number 2 for us (our training program has us running T/Th/S, and then we cross train 3 nights a week), and I'm pumped! Then I'm making one of our favorites for dinner, but with a couple of modifications. I posted this on another thread, but I'll post it here, too.
Pasta Fagiole (Phase 2, minus the pasta for Phase 1)
1 half onion, chopped
6 cloves of garlic, chopped
1 Tblsp olive oil
6 cups of broth (vegetable or chicken, low sodium preferred)
3 cans of rinsed beans (I use 2 cans of cannelini and 1 can of kidney, but any combination of beans will do)
2 tsp each rosemary, thyme, oregano, basil (more or less to taste)
Salt and pepper to taste
2 cups of whole wheat pasta shells (optional for Phase 2)
Chicken or turkey meatballs (optional)
Chopped Spinach (optional)
1) Sautee half an onion and about 6 cloves of garlic in a little olive oil for 8-10 minutes until soft
2) Add 6 cups of vegetable (or chicken) broth and 3 cans of rinsed beans, and season with rosemary, thyme, oregano, basil, salt and pepper to taste
3) Cover and cook on medium for 10 minutes
4) Scoop out about 2 cups of the cooked beans and throw in the meatballs (or 2 cups of whole wheat pasta shells for Phase 2) for another 10 minutes.
5) While everything is cooking those last 10 minutes, mash the two cups of beans with a fork to make a paste (you can use a blender for this step, but I find it makes it more gluey).
6) Stir the bean paste in just before serving, and it naturally thickens the soup. You can also add spinach in for a couple of minutes until it wilts, if you'd like.
Finish with a pinch of red pepper flakes and a dab olive oil in each bowl. I make this every 2-3 weeks, and the leftovers make for awesome, easy lunches!
28 year old female
SW: 265 lbs (1/3/11)
CW: 250 lbs (2/22/11)
1st Goal: 239 lbs
2nd Goal: 210 lbs
Starting Measurements (2/14/11)
Natural Waist- 42 inches
Lower Waist- 48 inches
Hips - 50 inches
Thighs - 26 inches