The weekend was a lovely one - we spent some time writing, some time with friends, and some time adventuring. Plus I completed the third phase of my Cake Pops Quest with surprising results, and I'll post them for you later this week.
I was waiting for this week's Friend Makin' Monday questions, but they seem to be sleeping in with the rest of the fitness blogging community (many of whom were at the FitBloggin conference this weekend.) So I decided to move forward and turn today into Tea Makin' Monday instead.
My latest passion has been a particular brand of green tea, but I found out recently that the vitamin K in green tea can negatively affect people on blood thinner, so today I wanted to try making iced tea with a black variety. While at the Hollywood Farmer's Market (on Ivar, not at the Grove) I had a burst of inspiration by a few fresh ingredients I was admiring. So this morning, I made mojitos.
Not really. I made Mojito Iced Tea. It's full of flavor, and about 4 calories per 8 ounces, depending on how much lime juice you add.
|The three magic ingredients: Mint Tea, Mexican or Key Limes, and Mint.|
If you can't find wee limes, any lime will do.
Also, what is up with calling it "plantation" mint?
|First I brewed a full kettle of tea. Mine holds 12 cups, so I used |
3 teabags in two bowls (with the water divided at a 1:2 ratio)
|I threw some extra mint in while it brewed. The tea left after 3 minutes, the mint stayed until cool.|
Then I strained it into a pitcher and chilled it. (Alternatively, you could pour over ice right away.)
|Once it was chilled, I poured a glass over slices of one key lime, the juice of a second key lime, |
and a fresh sprig of mint. It is so refreshing that I think my pitcher will be gone before tomorrow!
It feels good to be entering food again. I'm nearly caught up with the backlog, and as of this morning, I'm entering my calories right after eating, which helps me stay mindful. I'm still a little high in calories for my personal plan, but now that I'm caught up, I should be able to adjust. Here are parts 2, 3 and 4 in my food logging week:
Friday, May 20 - 1210 calories
Breakfast: 1/2 cup fat free Greek yogurt, 1/2 cup strawberries, 1 egg, 2 slices light whole wheat, 1 Kraft fat free single
Lunch: 2 cups steamed broccoli with lemon, 1 baked potato, 2 tsp Earth Balance, 2 tb fat free sour cream, chicken wrap sandwich (low-cal tortilla, 1 tsp Vegenaise, 1 oz brie, 2 oz chicken, 2 cherry tomatoes, 1/2 cup spinach)
Dinner: 1.5 cup roasted cauliflower, 1 Kraft fat free single, 1 sausage wrap (low-cal tortilla, 1 veggie sausage, 1 tsp dijon, 2 tb dill pickle), 1 orange, 12 cherries
Beverages: 64 oz water
Saturday, May 21 - 1544 calories
Breakfast: 1/2 cup fat free Greek yogurt, 6 oz fresh pineapple, egg wrap (low-cal tortilla, 1 scrambled egg, 2 tb fresh pico de gallo, 1 fat free Kraft single)
Lunch: 1.5 cups beet & blood orange salad, chicken wrap sandwich (low-cal tortilla, 1 tsp Vegenaise, 1 oz brie, 2 oz chicken, 2 cherry tomatoes, 1/2 cup spinach)
Afternoon snack: 1.5 cups homemade veggie gumbo, 2 lemon cake pops
Dinner at a party: 2 oz Hawaiian chicken, 2 potato chips (yes, 2), 1/4 cup black bean salad, 1 lemon cake pop
Beverages: 64 oz water, 8 oz mixed punch
Sunday, May 22 - 1634 calories
Breakfast: 1/2 cup fat free Greek yogurt, 6 oz fresh pineapple, chicken wrap sandwich (low-cal tortilla, 1 tsp Vegenaise, 1 oz brie, 2 oz chicken, 2 cherry tomatoes, 1/2 cup spinach)
Morning snack: 1 cup strawberries
Lunch: 2 oz sourdough bread, 1 cup homemade bruschetta topping (tomatoes, onion, garlic, basil, balsamic), 1 cup roasted zucchini with 1 oz goat cheese
Afternoon snack: 1 pear
Dinner out: 1/4 cup pomegranate-walnut sauce, 2 oz chicken, 1 cup basmati rice, 2 tb mixed veggie pickle, 1 cup mixed greens with balsamic, 1 oz feta cheese, 1/2 of a lavash pita, 1 tsp butter
Beverages: 8 oz skim milk, 44 oz water, 1/4 cup savory yogurt drink
All right! Tomorrow I'll be back with my regularly scheduled Weigh-In Tuesday, plus a breakfast recipe that I'm excited to share. Til then, take care of you!