Only Frank Perdue likes thighs this size...

The good news from last week is that I didn't gain any weight. The bad news is that I didn't lose any either. So I'm still at 158.8. That's totally justified, since I started off strong, then devolved in to a dehydrated, ice cream eating mess. Anytime my routine gets disrupted (traveling, company, not grocery shopping, lots of events), I find it really hard to stay consistent with eating healthy and exercising.

I'm feeling just...blah. My clothes feel tighter, and I feel uncomfortable. No good. So the goals this week to help with that are:

Drink 8 glasses of water a day.
Exercise every day except Friday.
PLAN BETTER!

Breakfast was cherry tomatoes (50) and a tiny bit of homemade ranch dip made with fat free sour cream (30), plus a glass of water. Look, I just don't really like sweet stuff for breakfast.

Then we went to the Farmer's Market where we picked up three types of tomatoes ('cause I love 'em!), some blueberries, and an orange watermelon.

Looks like cantaloupe, tastes like watermelon.

Lunch was a BLT made with whole grain bread (100), center cut bacon (70) which has 25% less fat cooked on the Foreman grill and then drained, lettuce and tomato (duh, 25), and Miracle Whip light (25). I also had some watermelon (50) and two glasses of water.

So, why center cut bacon and not turkey bacon? Sodium and weird ingredients. Read this and this if you are curious. And of course, check the labels when you go shopping.

Snack was half of a cucumber (25), sriracha hummus from the Farmer's Market (100), and a handful of pita chips (70).

Dinner was six raw oysters (60), a salad (100), two small fish tacos (500), and a third of a banana pudding dessert - I asked for the bananas plain and not covered in caramel (225). Plus five glasses of unsweetened tea with lemon.

Yum!

Exercise was a two mile walk.

Calories: 1400 out of 1400
Water (or in this case, unsweetened iced tea): 8 out of 8
Exercise: yes

Freezer Meal #2 - Maple Pork Tenderloin with Apples

This is the second part of my foray in to freezer meals - the first part can be found here for Cheesy Shells and Italian Sausage. Today we're making a pork and apples recipe adapted from The Pampered Chef. I love this one--it's so easy to assemble in advance, most of the ingredients you likely already have, and it couldn't be easier to fix the day you want to eat it (dump stuff in pan, bake). So yummy. And pretty. Maple Pork Tenderloin with Apples For this you'll need the ingredients below. You probably have the oil, vinegar, garlic, brown sugar, mustard, and bags in your pantry! You can also easily divide this recipe if you usually only cook for 2-3 people at a time (that's what I do when I make it). 2 pork tenderloins , about 2 pounds total - they can be expensive, so pick these up on sale 3 apples - I prefer honeycrisp but use what you like, or take one of these suggestions 1 small red onion 1/4 cup canola oil 1 clove garlic , press...

The Oscars, powered by onion dip

My hilarious friends Kelley and Christopher invited me over for the Oscars so that we could judge red carpet looks. Kelley is one of the few people in my life that makes me laugh without fail, and she blogs her adventures--and misadventures--over at The Lundscape . Kelley warned me prior to coming over that they were more "Shame" than "Squad," so that's how we ended up with three types of dip. This was fortuitous, though, because the dips sustained us through grueling hours of pausing and rewinding live coverage, swapping drink recipes we learned on vacation, and discussing what award shows would be like on Middle Earth. Let's dive right in, shall we? Kelley : Janelle Monae's dress was sponsored by the Audubon society. Christopher: This looks like "Sarah Burton for Alexander McQueen meets Marie Antoinette." (It is revealed that the designer is Elie Saab.) Alyssa: I'm pretty sure Elie Saab went on a coke bender. Kelley: ...

Freezer Meal #1 - Cheesy Shells and Italian Sausage

A month ago, a coworker invited me to a Pampered Chef Freezer Meal party. I will admit that I went in to it with a little bit of an attitude: " I'm going to have to buy all their seasonings and the meals will be full of processed goo and not taste great ." Four hours of fun, three glasses of wine, $170 for groceries and seasonings, and 14 meals later, I was happily proved (mostly) wrong. Here's how my thinking changed: 1) I'm going to have to buy all of their seasonings - well, yes. This is a service they're offering after all, and I felt like the $70 was more than worth the ideas and ingredients I got, plus not having to do the dishes and getting a free dinner was a bonus! I discovered a few ingredients I would have normally given the "side eye" to, like cherry balsamic vinegar, which costs the same at the grocery store as it does from The Pampered Chef. 2) The meals will be processed - I was expecting lots of Cream-of-Something-Soup r...

The Shame Squad

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