hehe I love taking pics of those pups! So yesterday was an okay day. Why not good? Well, I started working at a new office. It's exciting - great location, covered parking, 10th floor with view (i'm in a cube of course but against a window - NICE and private), etc. The gym isn't ready yet but I still have access to gyms in 3 other buildings so no complaints here. However, I had to unpack. Blah. And I had connectivity issues so no email. Sigh. Needless to say it was frustrating to not be able to do work but have work to do, especially since I had an offsite meeting from 2:30 - 4:30. Grrrr. Regardless, I did join a challenge at my parent company's gym (they have a great facility - I'm talking 4-person staff, daily classes, etc.). The challenge: Maintain Don't Gain. They weighed me in today on those 'scary doctor scales' and they'll weigh me again on January 4. Prizes will be given to those who maintain or lose weight, and all who maintain or lose are also entered into a raffle for an HRM.
So what did I weigh? 123. Meh. I've been between 120 - 122 the last few weeks (first thing in the a.m.; no clothes). Today I weighed at 12:30 after breakfast and lunch, and had on my workout clothes + shoes. Whatevs - like I told Melissa (who weighed me) it doesn't matter because i'll be wearing the same thing next time! So i'll be able to tell if I maintain, gain or lose! Wish me luck. :)
Other than that - I just worked, walked 3 miles during lunch, worked more and then headed home to work more on my recipe project. I also have a new recipe to share:
Inspired by an April 2010 Fitness Magazine recipe
Makes 4 Servings
1 pound shrimp, raw and defrosted
2 tbsp olive oil
Juice of one lemon
1 ½ tsp minced garlic
½ tsp salt
½ tsp pepper
1 cup grape tomatoes, halved
1 cup parsley, coarsely chopped
3 oz. fat-free feta
4 servings quinoa, cooked per package instructions with chicken broth
2 cups chicken broth (for quinoa)
Place shrimp, 1 tablespoon of oil, half of lemon juice, 1 tsp garlic, ¼ tsp salt and ¼ tsp pepper in a large ziplock bag. Let it sit. In a large bowl, combine tomatoes, parsley, feta and remaining olive oil, lemon juice, garlic, salt and pepper. Add cooked quinoa and mix well. Heat a pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 more minutes. Serve with quinoa.
Nutritional Information: 392 calories, 36 carbs, 12 fat grams and 34 protein grams.
Review: Awesome! I really liked the flavors and it blended well (and quickly). I liked how the warm quinoa softened the tomatoes and parsley and almost melted the feta. I'm not sure how well this would reheat (i'm not a huge fan of reheating shrimp), but I think you could easily cook the shrimp for 2 and then reheat the quinoa the next day and cook shrimp for 2 again. It's just heating it up since the shrimp are already cooked. Just a thought - it's a great one though!
Q: Have you ever joined any kind of weight loss challenge? This is my first one - I like the idea of it being over the holidays and (hopefully!) keeping me in check!
Q: Do you like quinoa? I REALLY like it - every recipe that uses it makes me happy. I've never made it with water but LOVE it with chicken stock.
