Time for the weekly update for the Spring Chick Challenge hosted by Stormy at Real Chicks Getting Fit.
Here's my update:
WALKING/TRAINING:
- Monday: 3.5 miles (TRAINING)
- Tuesday: 4.1 miles (WAKLING)
- Wednesday: 2.53 miles (TRAINING)
- Thursday: 1.56 miles (WALKING)
- Friday: 3.15 miles (TRAINING)
- Saturday: 3.56 miles (WALKING)
- Sunday: 1 mile (WALKING)
My TOTAL HOURS of exercising for the week: 5.5
WATER INTAKE:
- Monday: 80 oz
- Tuesday: 88 oz
- Wednesday: 80 oz
- Thursday: 80 oz
- Friday: 96 oz
- Saturday: 96 oz
- Sunday: 72 oz
- Monday: 1161
- Tuesday: 1447
- Wednesday:1209
- Thursday: 1375
- Friday:1277
- Saturday:1311
- Sunday: 1343
Putting myself back on my timer eating schedule was useful in helping me keep those daily calories closer to 1200. But then I got sick of hearing the damn alarm go off six times/day. Sometimes, things just bother me and that's all there is to it!
TRACKING: YES- every single day.
EATING AFTER 8:00 PM: YES
ORGANIZING: Gotta get WAY more serious on this one.
SUPPORTING OTHERS: I can always do better on this one.
DAILY WRITING: Yeppers!
WEIGHT: I am not stepping on the scales until the end of the month. The running/walking/training program I am on is for weight loss not for running a 5k. Right now, it's all about learning to run and weight loss. If I keep stepping on the scale and don't see immediate results, it will act as sabotage which will lead to frustration and, possibly, quitting. And I refuse to let that happen. HOWEVER, I will say that it is going well and I moved up to the next level last Friday! Which means it's back to hard again. Until it isn't. LOL
NEEDS IMPROVEMENT/WEEK 6 GOALS:
- Support and encouragement off others
- Get serious about making a daily schedule- I thrive on schedules and sit idle without them. Go figure.
- The mini challenge is to eat on smaller plates and use smaller utensils. I already do this!
(recipe is from Gluten-Free Baking Classics by Annalise G. Roberts and can be found on page 36...just click on the book to your left to find it on Amazon.)
TRADITIONAL SCONES
1/2 cup milk
1/2 cup raisins (I was out of raisins so I used Trader Joe's dried cranberries)
2 cups brown rice flour mix*
1 TBS granulated sugar (I used Turbinado or coconut sugar---can't remember which)
1 TBS baking powder
1/4 tsp xanthan gum
1/2 tsp salt
5 TBS unsalted butter cut into small pieces
2 large eggs
*Brown rice flour mix: 2 parts brown rice flour (extra finely ground); 2/3 part potato starch (NOT potato flour); 1/3 part Tapioca flour (this recipe is found on page 6 of Annalise's book)
- Preheat oven to 425. Line heavy baking sheet with parchment paper (I just used gluten free cooking spray on a cookie sheet)
- Combine milk and raisins in glass measuring cup and set aside.
- Combine flour, sugar, baking powder, xanthan gum, and salt in large bowl of electric mixer. With mixer on low, cut butter into flour mixture until it resembles a coarse meal. Put mixture into a small bowl and set aside.
- Beat eggs in the same large bowl of electric mixer until very large and foamy. Add milk and flour mixtures all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large, 1 inch thick round on lightly floured surface. Cut out scones with a 2 1/2 inch round cutter. Press dough scraps together and repeat.
- Place dough on prepared baking sheet and put in center of oven. Turn oven temperature down to 375 and bake 20-25 minutes until golden and cooked through. Serve with butter or preserves. (We used roll butter and local honey)
Those look yummy, I saw this book and put it in my cart and then wondered about it. Do you really like it? Do you feel like you can eat just one scone and be satisfied or like me who would eat the whole plate? I am afraid right now of all of the regular/and or gluten free as I don't know if I could stop.
ReplyDeleteI really like your walking schedule.
Hey, me too, I cannot do a single thing without a schedule to follow.
Have a great week Pam, you are my inspiration.
Kim- I really do like the book. She's very thorough...detailed. And I would have easily consumed another scone but didn't because I reminded myself that I made them for the girls and Hubs. I have to pack him a lunch every day and try to include something like the scones for his mid-morning and afternoon snacks to keep him away from unhealthy snacks. But they really were good. The lemon pound cake, lemon layer cake, and the carrot cake were very difficult to avoid. Luckily, I make these on Wednesdays when the kids come over and send most of it with them. The rest goes to work with Hubs. BUT- using Turbinado and/or honey, coconut sugar and the gluten free flours do make a difference in my level of craving. In a good way. If you're unsure, just stay away from it until you get more controlled. That's what I had to do. And, I've had to back away from time to time too.
ReplyDeleteI had an orange scone the other day. It was my first scone. It was fabulous. Thank God I don;t keep them around.:)
ReplyDeleteMichele- Try making these- less fat and sugar and no gluten to make you want more. And more. And more! LOL
ReplyDeleteYou have been doing so well and you really inspire me. You know exactly where you are and what you need to do and you do it :)
ReplyDeleteKeep up the fantastic focus!
Blog Wobble- I think it comes with age. Wish it had come at a young age though. LOL Thanks!
ReplyDeleteYou're an inspiration: so committed to sticking with the programme. I'd be useless at not getting on the scale till the end of the month, lol! Given that I weigh myself every day. Yeh, every Single day!
ReplyDeleteYour scones look terrific. Is there a reason why you've gone gluten free? Sorry if it was in an earlier post and I missed it, just cant rem. anything about it.
Go you! I am very impressed with your devotion to writing all this down. Are you running/walking on a treadmill or are you outside? Does drinking all that water help?
ReplyDeleteKeep up the good work!
Mimi- Thanks! I used to weigh myself every single day but it just got too frustrating when the weight wasn't moving down fast enough. Then I moved to weekly. Now I'm trying the monthly thing. I went gluten free just to see how it would be and discovered so many benefits for all of us so we stuck with it!
ReplyDeleteSusan- Thanks! I am running outside. I am out there every day- rain or shine. I guess that's one good thing about the mild winter. :) Drinking the water helps keep me hydrated and full.
Don't you love it when you find a good gluten-free recipe! Not always easy to find those gems. Looks like you've got a good source. Makes me want to go make GF chocolate chip cookies. :-)
ReplyDeleteJudy-I love GF chocolate chip cookies. This book is fabulous! She tells everything she knows and she know A LOT!
ReplyDeleteThank you so much for the recipe! They look so yummy!
ReplyDeleteI am so impressed by your health focus! You go!! :)
The scones look delicious!
ReplyDeleteI can not wait to see your post after this month on your training regimen. You are so determined, committed and inspirational! Keep up the great work!
Those look yummy! I'm going to try them this weekend.
ReplyDeleteNo scale 'til the end of the month? You have very strong willpower!