Back a way from the Smith Machine, couch potato.

Dear New Year’s Gym Goers,

Unless you are truly 100% going to stick with it, please do NOT waste my time by going to the gym the first two weeks of January and taking up all of the equipment only to go back to sitting on the couch watching sitcoms and eating potato chips. Phew. Look, I am all for people becoming fitness orientated and realizing that fitness isn’t a one month do-it-and-be-done thing. Fitness is a life change and it’s something you have to stick with – for life. So if you can commit, then by all means go for it and I will gladly shut my mouth!

I recently have had a few friends approach me asking what I do and how I have come to where I am at today. (Background story – I was quite a porker back in high school (5’3” and 168lbs), went to college dropped a ton of weight because I was broke and couldn’t afford to eat like I did when I lived with parents (aka THE WRONG WAY TO LOSE WEIGHT), got a job, gained a bunch of weight back, and then got smart, started working out, now I am obsessed with fitness.)

And guess what?  I do NOT have to starve myself. In fact just the opposite, I eat 5-6 small portioned, healthy meals a day.

Okay, so that being said this whole 5-6 meals thing is new to me, I use to be one of those eat as little as possible and run as much as possible type people, luckily I figured out before it became a health concern that that is not the way to go about things. I owe a lot of thanks to this revelation to my boyfriend and his co-workers at GNC. I have been lifting weights (yes I am a female that actually weight lifts) for about a year now. No, I do not look like She-man, reality is women who weight lift do not become Arnold Schwarzenegger. Gasp. Yes, it’s true. Anyways… after a year of weight lifting, I was confused why I was not seeing the results that I wanted to. Well it was actually simple. I was not consuming enough for my body to build muscle; actually my body was so scared that it was starving that anything I ate would be stored as long term fat (this is called ‘starvation mode’). That’s exactly the opposite of what I want to achieve. So bump up the food! I mean seriously, I am not going to complain about being able to eat more.

Perhaps, I am going to change the tone of this blog (“is she really doing this to us again?” ).

C’mon now, this thing is just my rantings, I can make it however I want. It’s your choice if you read it or not.

So currently my meals look typically something like this with meals being 3 hours apart:

Meal One (9am): GNC Lean Meal Replacement 25 Shake (Blueberries n’ cream) 1 scoop with a banana, 8oz of water, and 3oz of non-fat Greek yogurt. Blend it all up and its one delicious breakfast smoothie! Yum!

Meal Dos (Noon): Salad (and by salad I mean spinach leaves, cherry tomatoes, cucumbers, and whatever other veggies I happen to have at the time) with hot sauce as a dressing or if I am being ‘bad’ fat-free Italian dressing.

Meal Three (3pm): Hard-boiled egg white, celery stalks, some fruit, and the other half of my Greek yogurt from that morning. OR Whole wheat toast with natural organic peanut butter and the other half of my yogurt.

Meal Four (6pm): ½ spinach stuffed chicken breast (I make a ton of these at once as my boyfriend and I both consume them daily it’s just easier to prepare and heat up when you need it. But it’s simple: boneless, skinless chicken breast, pounded flat, steamed spinach with a tad garlic, roll up and insert toothpicks, sprinkle with Mrs. Dash and bake at 350 degrees for 45-50 minutes), and I eat that with ½ cup of Quinoa or ¾ cup of brown rice.

Meal Five (post-workout usually): GNC Amplified Wheybolic Extreme 60 Protein Shake (I use 1 ½ scoops of Fruit Punch Flavor)

Meal Six: Slow digesting protein shake. Currently Muscle Milk Chocolate with a scoop of all natural organic peanut butter. This one is slow digesting so that it continues to keep your metabolism active throughout the night until you break fast in the morning.

I do take supplements as well. Daily, I take a fish oil supplement, OxyElite Pro, GNC CLA, Cellucore T7 Extreme, as well as a pre-workout such as C4 by Cellucore. Let me tell you, the boyfriend’s GNC employee discount helps out a ton!

Yep. That’s my health rant and what I am currently doing. Maybe I will try and be good and start recording stats like weight, measurements, etc…. we’ll see 😉

Until next time…

Meatloaf, smeatloaf, double beatloaf

First and foremost, Happy Veteran’s Day!!!! I am so grateful to our troops that have and are currently serving our country. Freedom isn’t free. Thank you! And I am especially proud of and thankful for my hero, my boyfriend J.

Pittsburgh Pittsburgh Pittsburgh!!

WE MADE IT! After 13 hours of driving we made it back to Pittsburgh, and of course had to straight to the bar that both J and I worked at instead of on to the house. It was so great seeing everyone again! It’s been way too long. Then again I am already missing my Missouri gang. Ugh, always one or the other, right? Oh well that’s growing up!

Now it’s time that I go and be an adult. I need a big girl job. I have sent in my resume to the Pittsburgh Zoo and to the PA Game Commission, *fingers crossed* either one of those would be ideal! So in the meantime I think I am going to go back to my old early college job and try to find a veterinarian clinic that is hiring vet techs, its decent money and at least I will still be working with animals. No, I have not given up on grad school, just thinking about getting a few years’ experience first then go back and compete with the fresh-from-college kids.

Well I got all excited about sharing a recipe last time that I wanted to share another – and this time I remembered to take photos!! Be proud! *takes bow* This is a favorite among the boys and is a good ole American comfort food – meat loaf! But I am going to take a moment here to brag and say that I personally think it is one of the best meat loafs that I have had. Although, I might be slightly biased * ahem* It is modified from an old family recipe that I believe my grandma passed down to my mom.

World’s Greatest Meatloaf

Mix:
1 – 1 ½ lbs ground beef (the leaner, the better)
½ ground sausage
1 cup bread crumbs (½ plain, ½ Italian)
1 small chopped onion
1 chopped celery stick
½ diced green pepper
1/2 can tomato sauce
1 egg (beaten first)
1/4 tsp pepper
1 tsp salt
2-3 cloves of garlic
3 tbs olive oil

In a skillet, heat up olive oil and sauté onions and green pepper with half of the garlic until onions are slightly clear. Combine with celery and remaining garlic. Fold into ground beer and sausage. Gradually add the tomato sauce, egg, and bread crumbs. I personally mix this all up with my hands, I find it easier to mix everything more easily throughout.

Pack into a greased loaf pan and preheat oven to 350 degrees while you make the sauce.

Sauce:
1/2 can (remainder) tomato sauce
1 cup water
2 tbsp yellow mustard
2 tbsp brown sugar (or molasses)
2 tbsp vinegar
½ tsp Tabasco sauce
1 tbsp Worcestershire sauce

Topper:
Bacon (!!) – cause bacon makes everything better, right?

To make the sauce, just combine all the ingredients and mix well.

Pour most of the sauce over top of cooking meatloaf, soaking it in a nice sauce bath. This sauce is a lot more liquid-y than you would expect, that’s how it should be. Cover the top of the loaf with strips of bacon. You can also try and be healthier and use turkey bacon, which is still pretty good. Or be a lame-o and use no bacon at all. I think the bacon helps seal in some of the juices and flavors though.

Place meatloaf pan into oven and cook for about 1 ½ hours. Throughout cooking use the remainder sauce and baste the loaf.

Just wanted to share, this is all we had to work with since we didn’t have a real oven in our apartment in Missouri. (Another reason I am glad to be home in Pittsburgh)

Remove from oven, slice, and enjoy!

Pictured cooked with turkey bacon. This tends to cook faster then regular bacon, so about halfway through cooking time, I covered the top with foil to help reduce burning of the turkey bacon.


Shown served with roasted potatoes (with garlic, green pepper, onion, basil, and creole seasoning), and creamed spinach. Pour a little of the extra cooked sauce over top for some extra juicy deliciousness! PS – Leftovers are amazing!! Just think – hot meatloaf sammiches mmmmmm! 😉

Well that’s all for now! I got my Big Ben jersey on, made some Spinach Artichoke Dip (hmmm, maybe I’ll share that recipe later on if you remind me), got a case of beer and am ready to head over to Josh and Meg’s house to watch the Stillers!

World’s Greatest Meatloaf

Mix:
1 – 1 ½ lbs ground beef (the leaner, the better)
½ ground sausage
1 cup bread crumbs (½ plain, ½ Italian)
1 small chopped onion
1 chopped celery stick
½ diced green pepper
1/2 can tomato sauce
1 egg (beaten first)
1/4 tsp pepper
1 tsp salt
2-3 cloves of garlic
3 tbs olive oil

Sauce:
1/2 can (remainder) tomato sauce
1 cup water
2 tbsp yellow mustard
2 tbsp brown sugar (or molasses)
2 tbsp vinegar
½ tsp Tabasco sauce
1 tbsp Worcestershire sauce

Topper:
Bacon

In a skillet, heat up olive oil and sauté onions and green pepper with half of the garlic until onions are slightly clear. Combine with celery and remaining garlic. Fold into ground beer and sausage. Gradually add the tomato sauce, egg, and bread crumbs.

Pack into a greased loaf pan and preheat oven to 350 degrees while you make the sauce.

To make the sauce, just combine all the ingredients and mix well. Pour most of the sauce over top of cooking meatloaf, soaking it in a nice sauce bath. This sauce is a lot more liquid-y than you would expect, that’s how it should be. Cover the top of the loaf with strips of bacon, turkey bacon or no bacon can be used.

Place meatloaf pan into oven and cook for about 1 ½ hours. Throughout cooking use the remainder sauce and baste the loaf.

Remove from oven, let cool, slice, and enjoy!

Hey look, a recipe or two!

Alright so I am going to keep talking to you.

Oh what a weekend! Friday night we hosted a Slumber Party at Margo’s for all the ladies in J and Mike’s (Margo’s husband) BOLC class. A few of the girl came expecting pajamas, chick flicks, ice cream, and pillow fights. For those of you who don’t know what an adult Slumber Party, educate yourself (www.slumberparties.com). It’s basically a Tupperware party… but with an adult theme, catered to the ladies. You’re probably getting the idea about now. Anywho it was a blast!! The consultant that came out, Connie M., was incredible and everyone had such a great time with it!  I ended up getting completely strapped to a door! Lol it was all in good fun though. Margo and I made a food and drink spread to be envious of!


You know you LOVE our cookies! They are so easy to make too, just use a heart shaped cookie cutter and icing, all you got to do for the bottoms is cut the corner off of the heart.

  
This Fluffy Pumpkin Dip was soooo simple to make and absolutely delicious!! You can check out the recipe here – http://allrecipes.com/Recipe/Pumpkin-Fluff-Dip/Detail.aspx

We took the after party to a local bar/club called Cheers which is just outside of post. This was my first and last time there. Not my choice for a hangout spot. It was super smokey, the people were extremely rude, and to add to the atmosphere a fight broke out, someone got stabbed, the cops showed up, and everyone had to leave. Hmm… yeah, definitely not going back there again.

Saturday night was J’s class’ graduation banquet. C’mon yall know its fun to get all dolled up every now and then. I got to wear my beautiful red ball gown that I got for the Heart Association Ball in February (but the dress came late this year so this was my first time wearing it). Everyone looked so good, and the gentlemen and ladies of the MP BOLC 09-12 class looked stunning in their ASUs  (Army Service Uniform – think Dress Blues), and all their dates looked beautiful! It was a great time and even better was the fact that it was held in the banquet hall of our favorite bar which happens to be right across the street from our apartment. Score!

 

MP BOLC 09-12 Don’t they all look great?

So this weekend was a great time! Although Sunday was a bit of a disappointment, with the Cowboys losing to the Giants. Sad Face.

Last night I was feeling a bit under the weather so we decided it would be a perfect night for soup. I found a few different tortellini soup recipes and more or less combined what I liked from them and made them cookable in a pot over the stove top versus a crockpot since we are cooking in a tiny hotel/apartment kitchen with limited cooking tools (I had to bring a toaster oven to use since we don’t have a real oven. Imagine cooking meals for 4-8 people in a freakin’ toaster oven! Needless to say, my improvised cooking skills have increased during our time here). The soup turned out absolutely DELICIOUS! So I wanted to share the recipe I came up with for yall in case anyone wanted to try it. I never measure anything so the measurements are just guesstimates, feel free to add or decrease anything to your liking. I am not really sure what to call this how about… Creamy Tortellini Spinach Soup. Sounds good.

Creamy Tortellini Spinach Soup

Ingredients:
One 10 ounce can Cream of Chicken Soup
One 10 once can Cream of Mushroom with garlic soup
About 2 cups water
One 14 ounce can vegetable broth
2 cups sliced fresh mushrooms
1/2 chopped onion
3 cloves garlic, minced
1 teaspoon dried basil, crushed
Dash of salt
Dash of black pepper
1/2 teaspoon dried oregano, crushed
1/4 cup milk
One package dried cheese tortellini
6 cups or half a bag of fresh baby spinach leaves or torn spinach
Finely shredded Parmesan cheese

Directions:
1.Place coup mixes in pot over medium heat. Gradually add the water, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, and oregano.
2. Cover and bring to a slow boil, boil for about 6-8 minutes then bring heat back down and let simmer for up to an hour covered.
3. Add milk and stir. Stir in dried tortellini. Cover and cook on low-heat setting for 10-15 minutes.
4. Stir in fresh spinach. Sprinkle individual servings with black pepper and Parmesan cheese.

I think chicken would be really good in this, so if anyone wants to try and add chicken let me know how it comes out! J requested it for next time we make it so if I beat you to it, I will post the results! Sorry I didn’t snap any photos, I will next time for ya and update this.

Tonight’s menu: Toasted Sesame Ginger Salmon (http://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/) with green beans. I’ve made this before and highly recommend it!

Days left in Missouri: 9

Oh oh oh!! I almost forgot… HAPPY HALLOWEEN!!! 

The pumpkin J and I carved this year