Ehhhh...not the greatest week I've had, but most definitely not the worst. I'm just not feeling the losses (3.3 pounds, 2.5 inches) the way I normally do -- though, clearly, by the numbers, they're there. I used my bike and Nordic Track skier 5x and got an Ellen Barrett Grace & Gusto in there too.
Maybe it's the sleep deprivation courtesy of Daylight Savings.
Maybe it's the hangover/Saturday carby goodness that came before it.
Yeah, ^ that's most definitely the culprit.
After four straight weeks of being on plan and really sticking to my guns, I decided to drink a bottle of wine by myself on Friday night. Usually, not a big deal.
But, with few calories in my body and no tolerance left to speak of...
Yeah, kind of a big deal. Ugh. Headache and desperate need for spongey, doughy, ooey, gooey calories came next. What's really weird? I didn't WANT them, I just felt like I needed them. I don't know if that's ever happened to this carb-o-holic!
Fast forward to today, I'm still bloated and bleh. Down on the scale. Down with the measuring tape. Just plain down.
An odd combination, to be sure!
So, today it's 25 on the skier, 30-40 on the bike, lots of calisthenics, clean eating and an early bedtime. At least, that's the plan!
Hopefully tomorrow will have me feeling like myself again - and FEELING motivated instead of relying solely on the scant motivation living inside of my sugar-detoxing brain.
Showing posts with label calories. Show all posts
Showing posts with label calories. Show all posts
Monday, March 10, 2014
Tuesday, February 22, 2011
Move Over Kashi - There's A New Bar In Town!
One of the more exciting aspects of eating healthier - at least for me - is the opportunity to discover new foods and, more importantly, how to make them as delicious and nutritious as possible. It's also kind of neat to find out that many of the healthy foods I enjoy most aren't nearly as difficult to make as I assumed they were.
Take granola, for example.
Granola bars are absurdly easy to make. What's more, they're ridiculously easy to make even healthier than the uber-healthy ones in your health food aisle at the supermarket.
I've made the stuff so many times now, that I don't even bother with a recipe. I kind of just know what I'm going for. But, here's the recipe I use - it's a modified version of 'Chewy Granola Bars' on AllRecipes.com. Agave is a great natural sweetener (it's from the same plant used to make tequila) and has kind of the same consistency as maple syrup only it's much lower in calories. It also helps to hold everything together. Of course, I use some honey for that granola-y flavor - just a lot less since holy hell it's got a lot of calories in it! I also add the Rice Puff Cereal to make them, well, puffier. It's sort of like a granola bar and a rice crispy treat got it on in your oven. Feel free to skip them and just use all oats if you like a more traditional bar.
Guilt-Free Granola
2 1/2 cups rolled oats
2 cups Organic Puffed Rice Cereal (HFCS-free)
1 cup all-purpose flour
1 teaspoon baking soda
½ cup Splenda
2 teaspoons cinnamon
2/3 cup I Can’t Believe It’s Not Butter Light
1 Tbsp Honey
½ Cup Agave Nectar/Syrup
(Feel free to add raisins, craisins, carob, other dried fruits and nuts for your perfect bar)
Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray a rimmed baking sheet (or two, depending on how thick you like your bars) with all-natural non-stick spray. In a large mixing bowl combine the oats, flour, baking soda, cinnamon, rice cereal, agave, honey and Splenda. Stir in any fruits, nuts, etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Darker color = crunchier bars. Remove from oven and lightly cut ‘guide-lines’ into bars with pizza cutter while still hot. You may need to treat the cutter with non-stick cooking spray. Allow bars to cool in the pan and begin to set for about 10 minutes. Cut again – this time, more thoroughly. Let cool completely. Remove and serve.
Yield: about 3-5 dozen bars (depending on thickness).
Take granola, for example.
Granola bars are absurdly easy to make. What's more, they're ridiculously easy to make even healthier than the uber-healthy ones in your health food aisle at the supermarket.
I've made the stuff so many times now, that I don't even bother with a recipe. I kind of just know what I'm going for. But, here's the recipe I use - it's a modified version of 'Chewy Granola Bars' on AllRecipes.com. Agave is a great natural sweetener (it's from the same plant used to make tequila) and has kind of the same consistency as maple syrup only it's much lower in calories. It also helps to hold everything together. Of course, I use some honey for that granola-y flavor - just a lot less since holy hell it's got a lot of calories in it! I also add the Rice Puff Cereal to make them, well, puffier. It's sort of like a granola bar and a rice crispy treat got it on in your oven. Feel free to skip them and just use all oats if you like a more traditional bar.
Guilt-Free Granola
2 1/2 cups rolled oats
2 cups Organic Puffed Rice Cereal (HFCS-free)
1 cup all-purpose flour
1 teaspoon baking soda
½ cup Splenda
2 teaspoons cinnamon
2/3 cup I Can’t Believe It’s Not Butter Light
1 Tbsp Honey
½ Cup Agave Nectar/Syrup
(Feel free to add raisins, craisins, carob, other dried fruits and nuts for your perfect bar)
Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray a rimmed baking sheet (or two, depending on how thick you like your bars) with all-natural non-stick spray. In a large mixing bowl combine the oats, flour, baking soda, cinnamon, rice cereal, agave, honey and Splenda. Stir in any fruits, nuts, etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Darker color = crunchier bars. Remove from oven and lightly cut ‘guide-lines’ into bars with pizza cutter while still hot. You may need to treat the cutter with non-stick cooking spray. Allow bars to cool in the pan and begin to set for about 10 minutes. Cut again – this time, more thoroughly. Let cool completely. Remove and serve.
Yield: about 3-5 dozen bars (depending on thickness).
