No, I don't really have much of an excuse for the radio silence I've been observing on my own blog, other than that when I weighed myself two Thursdays ago the stupid scale said 152.5.
Then this past Thursday it was 150.5. Which is better, but is still not thrilling me to death.
It's all attributable to how I ate on vacation, and I'm totally aware of it. Although I managed to injure myself two days in and was unable to do any sort of significant hiking thereafter, I ate as if I had been hiking. For the record, cheesburgers and fries are equally good in Canada.
I don't feel guilty about it. I am aggravated because I'd meant to do better, but my commitment level wasn't where it needed to be to carry that through. Lesson learned.
Good news is, I've found an awesome new recipe thanks to one of my local friends who I also know through the SparkPeople website. Here is the recipe -- it's a spicy chickpea/tomato mixture (it's not my friend's, but she made it for a covered dish dinner we had), and it is made of awesome. Bear in mind, I hate every whole legume on the planet with the exception of those which mimic nuts, so the fact that I'm able to eat them whole in this recipe is HUGE!
I've been eating a 1/2 cup serving of these on a bed of cilantro-lime quinoa.
1 cup ROOM TEMPERATURE water or broth (veggie or chicken)
1/2 cup dry, rinsed quinoa
2 TBSP concentrated lime juice (or you can use 1/4 cup fresh and reduce broth by 2 TBSP)
1/2 cup fresh chopped cilantro
Put ingredients into microwave-safe bowl and cover loosely. Microwave on high for 8-10 minutes (times vary according to microwave power). Let sit in microwave for at least two minutes.
Fluff then serve. Makes 2 servings.
It's good stuff.
Today also happens to be Choreboy's and my first anniversary. We're dropping the kids with my folks in a few, and we're going to just spend the day together running to Harbor Freight, bookstores, places that serve food, etc... it'll be nice :)
One year ago today:
And just this past vacation, in the lounge at Lake McDonald Lodge in Glacier National Park:
Here's to year 2!
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