Because of my medical hoopla this week, I didn't exercise as often (or as hard) as I usually do. I did eat very carefully, though, knowing that I wasn't burning as much. It appears that my body is adjusting after two slower-paced weeks... I am down 4.4 pounds from last week, bringing my total to 46.4 lost since January 11!
I find myself doing something I haven't really been doing before. I've wanted to remain patient with the scale, because really, this is a life-long process that we've begun, and I don't want to pressure myself into panicking, disordered eating, or anything else that isn't balanced or moderate. But I do seem to feel a little focused on hitting 50 pounds lost in 4 months. (That's next week's weigh-in.) I know it's just a number, and just a day. I know it isn't any more impressive than 46.4 pounds lost in 3 months and 3 weeks. I'm tossing around the idea of not weighing in next week, so that I don't stress myself about that number. We'll see.
One thing I will be doing this week, to keep healthy moderation in check, is indulging a small craving I've been having since Thursday. I wait a week to indulge cravings, so... more on that this Thursday!
I don't know what the weather is like for those of you elsewhere, but here in Los Angeles, it's decidedly springy. And when Los Angeles gets springy, the citrus and the veggies get even more delicious. So today I have a salad recipe to share with you: Beet and Blood Orange Salad. Tom first heard about this blend of flavors online, and made the recipe up himself. It's now one of my favorites.
We avoided beets for a long time because we thought they were hard to prepare. They're not!
|The first step is to wrap 3 beets - as is - individually with foil. |
Pop them into the oven at 450, for about 90 minutes (for fist-sized
beets; a little less for smaller.) Let them sit until they're room temp.
|Once they're cool, take a paper towel and rub off the skin. |
Use a little elbow grease and it should come right off.
|This beet has been flayed like Warren.|
|Discard the two ends, and then slice into sticks |
approximately the size of orange segments.
|Orange segments! Aren't these blood oranges beautiful? |
Peel and segment 3 blood oranges - use 2 navels if bloods are unavailable.
|Toss the beets and blood oranges together with 1/4 cup of balsamic vinegar, |
3 chopped green onions, and a dash of salt & pepper.
Wha-la! It's a lovely, tangy side dish for any meal. Let me know if you decide to make it! Or if it's not your style... what is your favorite spring salad?
All right, lovely people. Take care of you, and I'll be back tomorrow with Adventure Wednesday!