I thoroughly enjoyed reading everyone’s comments to yesterday’s post. While I don’t consider myself inspiring at all, I felt the virtual hugs from you all – and its nice to know I am not alone in the weight loss fight. 😀
Since I went to the gym Monday morning, I decided to walk before work yesterday morning. The temperature was about 55, perfect fall morning. My blood sugar was 80 when I woke up, so I had a 3 point slice of sourdough toast to fuel my walk – I did about 2.5 miles in 45 minutes – wish I could have run but my blood sugar wasn’t cooperating.
Then I got back home and quickly got my shizz together and out the door. Hannah has a full day of school yesterday and doesn’t like to eat right off the bat – coffee only! So I sent her to school with a version of Errign’s pumpkin granola that I made the night before. My changes are in red.
Pumpkin Spice Granola
1/2 cup pumpkin
1.5 tablespoon apple butter (I used Musselman’s) (no apple butter so I used 1.5 tablespoons sugar free pancake syrup)
1.5 tbsp honey
2 tbsp light olive oil (reduced to 1 tablespoon)
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice (waaa. . . I don’t have any pumpkin pie spice!)
2 cups rolled oats
1 tbsp golden flaxseeds (I got mine from Nuts Online) (I got mine from Butera)
- I also added 1/4 cup of dried cranberries and 1/4 cup chocolate chips 😀
1. Combine pumpkin, apple butter, honey, olive oil, cinnamon & pumpkin spice in a large bowl.
2. Add oats, stir to combine.
3. Add flaxseeds, fold in.
4. Pour the mixture onto a lined and sprayed baking sheet (if you keep it in an even layer, but close together, you get clusters).
5. Bake at 350 for about 30 minutes, stirring gently every 10 minutes. It will crisp up slightly after cooking as well.
6. Store in an airtight container or bag. Use for snacking or pumpkin parfaits.
I liked the flavor of this. A lot. However, it didn’t crisp up as much as I would have liked – sorry Errign! Maybe if I would have added the extra tablepoon of olive oil? If you have a recipe for super crunchy, crispy granola, I am all ears!
My breakfast was leftover pancakes from the weekend – the only thing I added was diced apples and I had an egg white scramble on the side for protein. I forgot a had a whole case of baby jars in the basement – I bought them years ago, probably for a crafting project that I quickly lost interest in – but they are perfect for my lunch bag – my sugar free pancake syrup travelled spill free. Breakfast comes in at 9 points.
My blood sugar again was only 80 before I wanted to bike ride. I ate some banana chips, until I started to put them in eTools and found out just 1 ounce of banana chips is 4 points – yikes! So I ate a real banana and that was enough fuel to get me though my 9.5 bike ride in 50 minutes at lunch. Loving this weather!
And you guessed it, as low blood sugar seems to be the theme of the day yesterday, my blood sugar was 70 when I got back to my desk. I ended up taking just half the amount of insulin with my lunch, so in the afternoon my blood sugar was at 113. Nice. 😀
My lunch may look like a hot mess, but it was tasty. I defrosted a chicken breast but never did anything with it, so I did a taco stir fry with chicken, 2 cups broccoli slaw, 1/4 cup of pumpkin salsa and taco seasoning. Then after I heated it up at work, I sprinkled red and yellow peppers on top, and then used a serving of homemade tortilla chips as dippers – I may or may not have doused each tortilla chip bite with Tabasco. 😀 Lunch comes in at 10 points. The pumpkin salsa was a gift from a co-worker – you can buy it at World Market – even Tony liked this – not too spicy!
I know the menu planners will totally get this scenario. We search all week for new recipes to try, make our lists, write down links to recipes, adding to our stack of “must make.”
When Tony and I first got together and I showed him our meal plan for the week, he was like “how do I know I want pork on Thursday? I won’t know what I want until that day.”
So last week we are driving to the grocery store. I have Cooking Light’s 2011 October issue in my lap, when I open to page 90 and see Soy & Cola Braised Pork Sammies (find the recipe here). I showed him the picture and he was like “that looks good.” Score! I quickly scan my sale flyer, pork tenderloin was on sale (original recipe called for pork shoulder – the ones at my store were too fatty so I switched the type of meat).
Here is what the magazine picture looks like:
So it needs to braise for an hour and 50 minutes, so I decided to make it the night before. First off, I love fresh ginger, garlic and hoisin sauce – the kitchen smelled amazing. Since I was using tenderloin, I ended up braising it in the oven for only an hour and 15 minutes, then went to the next step which was to reduce the braising liquid.
I took a slice of pork, dipped it in the sauce and brought it to Tony to try. At first he was like “what the hell is that?” I said “remember that pork sandwich picture I showed you in the car on the way to the store? You said it sounded good.” To which he replied “I meant it sounded good for you!”
Needless to say he thought the sauce had an aftertaste – since I knew he would just be eating the pork (now smothered in Jim Beam BBQ Sauce) I did tweak the sauce by adding a teaspoon of honey and a teaspoon of sriracha sauce – then it was perfect for me – such interesting flavors – although my sauce reduced down to almost 3/4 of a cup, not the 2 cups as stated in the recipe.
I had 4 ounces of pork with sauce on half a bun, some asian slaw on the bottom (I used half the amount of the dressing from this recipe for my Asian slaw and tossed it with 2 cups of bagged cole slaw mix. I love sriracha! :D) and . . . tots. Who doesn’t love a tot? I am calling dinner 12 points.
I ended up eating only about 3/4 of the sammie it was so filling. 😀
Stats for Tuesday:
- 37 points
- 45 minute walk before work
- 9.5, 50 minute bike ride at lunch
- average blood sugar 99
It’s Hanging with Hannah night! We are going to the pool at the gym tonight – can’t wait! Make it a great day! 😀