I know, I know. I haven’t done a great job at keeping this updated. I also haven’t done a great job of working out as hard as I have wanted to either. I am reaching a really frustrated point, where even in the good weeks the scale isn’t tipping. I am not happy about that at all. But, there’s nothing I can do but keep looking forward.
I have ordered (and will receive tonight) a FitBit, which I am hoping will be another tool to remind me to be active, measure calories burned, and a nice motivator to get things back on track. I have not been diligent this year, even borderline complacent, when it has come to diet and exercise so it is time to change that.
Last night I decided to use the food I already had in my house to try a new recipe, and I am pretty happy with how it turned out. I needed to use the huge bag of kale I had (which I always end up wasting a good portion of) and some sweet potatoes. So, to Pinterest I went! I started with this recipe from Yes, More Please and adapted a little – I didn’t make the dipping sauce. Instead of regular oil, I used coconut oil — which made the house smell delicious and also (I think) made them a little more healthy — or at least closer to paleo-compliant. The coconut also played REALLY well with the sweet potato. I served the cakes over a little mix of salsa, black beans and corn that I simmered while the cakes fried. While fried food isn’t the best way to get back on track – these little buggers were light in calories and delicious. I probably should have had some fruit with this (mostly for color on the plate), but I need to get to the store today.
I still need to do a little recap of the kickass Nike Women’s half marathon from a few weeks ago. Maybe I will do that this week.