I somehow thought that if I just walked my dog slow, he’d be happy making it to the river and back. Mind you, its probably only about the distance of two football fields to get to the river and back from our house, and while Ed loved it, by the time we got back I thought I was going to have to carry him up the back stairs. We walked for a slow 25 minutes. I think Tony said he slept until 2:30 in the afternoon!
It was a crisp 48 degrees – I loved the steam rising off of the river.
Leftovers to the rescue for breakfast! Mashed potato zucchini pancakes. This time I topped them with 2 ounces of diced leftover roast and 1 scrambled egg. Breakfast comes in at 428 calories, 20 fat, 32 carbs, 3.2 fiber and 28 protein. That may or may not be the new hot sauce I got drizzled over the top.
I actually thought I’d be really sore after running my 5k on Saturday, but I wasn’t at all. My stamina has a ways to go, and I still am taking all my meds for bronchitis, so I don’t want to overdo it. I decided to do the elliptical for 40 minutes – I did the hill climb and I was pretty sweaty when I was done.
I don’t know if I believe in those calories though – any thoughts on how many real calories you burn?
When I was at church on Sunday with my Mom, they had grown a garden and said if anyone wanted to help themselves, take whatever you wanted. The basil was overflowing!
I decided to make a tomato basil soup. I only had one can of crushed tomatoes so I ended up adding a 10 ounce jar of drained roasted red peppers.
Tomato Basil Red Pepper Soup
makes 4 generous servings: 168 calories, 4.2 fat, 25 carbs, 4 fiber and 7.3 protein.
- 1, 28 ounce can crushed tomatoes
- 1 10 oz. jar roasted red peppers, drained
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup loosely packed basil
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- pinches of crushed red pepper to taste (I probably had a heaping teaspoon – it had the perfect kick!)
Heat olive oil over medium heat. Add garlic and cook for 2-3 minutes, just until the garlic starts to brown. Throw everything else in the pool, reduce the heat to low, put a top on and cook for 20 minutes. I used my stick blender to puree it. I once saw on the cover off Food Network magazine where they diced up a grilled cheese to make croutons on a soup.
I ended up making a grilled cheese from two slices of Brownberry double fiber wheat bread, 1 ounce of cheese and 1/2 cup baby spinach. I made the grilled cheese at home, then put it in the toaster oven at work to warm it up.
This is about two cups of soup – took me a while to eat and was actually really filling. Lunch comes in at 509 calories, 19 fat, 68 carbs, 16 fiber (thanks to the bread!) and 21 protein.
Even though the bread started to soften in the soup, it was still delicious.
I followed the recipe exactly (leaving out the onion, duh) and the results? Super bland. The provolone cheese sauce had no flavor and the meat was just, eh.
Dinner came in at 592 calories, 29 fat, 50 carbs, 6.2 fiber and 32 protein. After dinner I tweaked the provolone sauce by adding some dry mustard and a couple pinches of Montreal steak seasoning. For the beef mixture I ended up adding two tablespoons of Frank’s hot sauce and it came out a lot better. I am going to tweak with this one though!
I was doing great until 10:00, then the Bugles were calling my name. Like trumpets blaring from my pantry “Biz. . .. come eat me!” So I did – 208 calories worth – gah!
So my stats for the day?
- 25 minute slow walk with the dog
- 40 minutes elliptical
- 1738 caloires, 81 fat, 174 carbs, 25 fiber, 83 protein
I need to put a sign on my pantry that says: After 7:00 p.m., the kitchen is closed!
Alright peeps, time to put my crap together for the day – make it a great day!