This past week was slightly tougher than the first two, but I’m trying to claw my way back to where I was!
Week Two loss: 2.5 pounds (!)
Week Three gain: 0.5 pound
Total loss: 4.5 pounds
I completely forgot to track this past weekend. Life got a little stressful and I’ve learned that stress is a motivation killer for me! I also got an ear infection and some weird sickness that really threw me for a loop and had me confined to the couch for nearly the whole day on Sunday, and at the doctor for half the day on Monday. Let’s just say I ate a lot of bread and didn’t move a whole lot.
Wednesday: 2 walks (3.0 mph) with Frank, total of 2 hours.
Thursday: 40 minute walk with Frank (3.0 mph) plus 30 minutes of Power 90 DVD
Saturday: 47 minute run with friend
Sunday: Sick, none
Monday: Sick, none
Tuesday: 30 minute walk with Frank, 30 minute treadmill run
One thing I did do on Sunday was make soup! I was feeling very awful, so I felt the urge for some chicken soup. However, I didn’t want just regular old Chicken Soup, so I decided to spice things up a bit, and the end result was amazing! I thought I’d post a recipe here (mainly so I would remember it):
Middle Eastern Style Chicken Soup
2 large chicken breasts
Vegetable scraps (onion skins, carrot tops, etc.)
7 cups water
1 whole onion
1 clove garlic
1 can tomato paste
Seasonings of your choice (I used salt, pepper, garam masala, curry powder and cumin — use to taste)
3 small or 2 large carrots, chopped
2 small or 1 large sweet potato, skinned and chopped
1 can of chickpeas, rinsed
2 handfuls fresh spinach
Yield: 5 servings (about 1.5 cups each)
Put chicken breasts into a pot with vegetable scraps and water to cover everything. Bring to a boil over medium high heat and then reduce the heat to simmer until the chicken is cooked through. Strain off the fat floating on top, and remove chicken to bowl. Strain the veggie scraps out of the broth and reserve the broth.
In the same pot, add a couple tablespoons of oil and heat over medium high heat. Add onions, carrots, sweet potatoes and seasonings (I just added a dash of everything and added more once the soup was closer to done). Allow the veggies to cook for a while until the onions are translucent, then add your garlic and tomato paste. Stir well and add broth. Bring to a boil and then reduce heat to low, allow to simmer until potatoes and carrots are tender.
Meanwhile, shred your chicken and season with salt, pepper and anything else you might like (I used garlic and onion powder). Once your soup has simmered long enough for the veggies to be soft, add the chicken and chickpeas. Cook for about 5 minutes and then add two handfuls of spinach. Allow spinach to wilt, remove from heat and serve hot. I added a small amount of sour cream (you could sub greek yogurt if you’d like) for some creaminess.
Nutrition Information per serving: Calories 226, Fat 6 grams, Carbs 31 grams, Fiber 7 grams, Protein 12 grams (5 Points Plus)
NOTE: I derived the nutrition information by plugging the recipe into My Fitness Pal, and then I used the Weight Watchers calculator to figure out the Points Plus
See you next week!