Week 9 - Feeling Confident

Yesterday was another good day. It is amazing how much just a little sun can help to elevate your mood. James and I went on another hour walk. My "circuit" is taking less and less time which is awesome! Was able to air out the house leaving windows open and even sat outside on the porch when we got back from our walk as I was waiting for James to wake up...didn't want to disturb a sleeping baby. Walking may not seem like much of an exercise, but it really does help to slim down your hips and butt. I noticed that when I was walking to and from work and a daily basis. Who needs expensive gym equipment (or so I keep telling myself!).

Not sure what is up for us today. I contemplated going over to my parents but still have a lot of laundry to do. Depending on James' nap schedule I'll either try my yoga or the 30 Day Shred today. Planning for frozen pizza for dinner tonight so I must make sure I have enough points, and drink lots of water. I want a good weigh in this Saturday. That scale at the meeting had better tell me I'm in the 180's. It is like this mental block. Before I got pregnant I tried to get back down to my wedding weight of 140 and my body just didn't want to leave the 150's. I finally accepted it. I accepted I had an "athletic build", "curvy" if you will.

Yesterday I had an awesome food day too. I'm on FIRE! Funny what having the proper foods in the house will do!

Breakfast
1c Multigrain Cheerios
Small Banana
Yoptimal Yogurt
Black Coffee (5 cups)

Lunch
Autumn Vegetable Soup (thanks for the idea Donna!)
2 slices Brown Bread
Tuna w/ tbsp Lite Mayo
1.5 L Crystal Light

Dinner
Pork Chop
3 servings Butternut Squash "fries" (recipe below)
1 med. Yukon Gold Potato nuked to perfection (ie. slightly burnt)
Diet Coke
1c 1% Milk

Snack
Fiber One Bar
1 Mini Peanut Bliss Bar

Total Points used 26
Total Activity Points gained 3


Butternut Squash "Fries"
Tastes just like Sweet Potato Fries - had Brad fooled!

3 spray(s) olive oil cooking spray
1 pound(s) Butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)

Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder (I used sweet chili); liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes. (I cooked 30 min each side)
Yields 4 fries per serving.