I haven’t done a Training Tuesday in a while, and I don’t have any races in the near future so I’m not technically training for a race. I am training, but I’m doing it to get/stay healthy. I kind of miss those posts. They were fun and really held me accountable.
When we started the new year, I recommitted to Weight Watchers. I have to admit that some weeks/days are just so much easier than others. This week has been difficult, and I didn’t track for three days – and I somehow lost weight. I need to keep that up (the losing weight) and I am tracking my food and exercise today, just to see what I’m doing right and wrong.
So for the past week I’ve been hitting up the fitness center on campus a lot. On Friday, I did the elliptical followed by 20 minutes on the treadmill. The treadmill killed my heel. I haven’t run since Friday and I’m a bit scared to tackle the treadmill again. I did a Jillian Michaels workout on Sunday and then the elliptical today. I finally figured out that I can get wifi on my phone in the fitness center – and I can watch shows on Hulu Plus. I’m winning in so many ways with this new discovery. I intend on hitting up the fitness center again tomorrow, and maybe even Friday. Like I told Suzanne (my friend who I now have the pleasure of working with at the college), I don’t run in single digit temperatures – because I don’t have to. I have other options, and that pleases me to no end.
This week, we had a 3-Bean Chili from Weight Watchers. The recipe is below (I found it on their site and on their app – totally free.) This recipe made at least 10 servings. (It says it serves 10.) I sent some to my mom’s, we had leftovers for lunch AND I froze half of it for a future meal. It’s good stuff, y’all.
1 large Onion(s), uncooked, minced
1 clove(s) Garlic, fresh, minced
30 oz Beans, black, canned, rinsed and drained
30 oz Beans, kidney, canned, all types, rinsed and drained
30 oz Beans, pinto, canned, rinsed and drained
30 oz Canned diced tomatoes, with chilies
15 oz Tomato sauce, canned
1¼ oz Spiced seasoning mix, chili variety (I used one packet. Maybe that was too much? It did the job.)
14 oz Corn, frozen, kernels cut off cob, unprepared
1 Tbsp Juice, lime, fresh, or to taste (we went with the bottle in our fridge)
½ cup(s) Cilantro, raw, fresh, minced
Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.
—Did you make any weight-related resolutions or goals this year? Have you stuck with them?