This was a disappointing week from both a workout and food perspective. As we all know, Monday is the beginning of the week and we all have it’s a new day momentum feeling. Trying to carry the momentum of the past week, my plans were somehow derailed by so many factors not in my control. On Monday, my daughter was sick which meant I was stuck at home and could not go to the gym. I guess, I could have done some type of home workout but the idea of watching an exercise show or getting on a mat, sounded blah to me. So I pretty much sat all day and ate too much.
Then Christine my trainer was sick for our early week session. In the end it turned out fine, as I did not see her text telling me that she was sick and had gone to the gym and ran for 25 minutes and did weights, so it was a good day.
Alas, the rest of the week unfortunately, I did not really fare too well. My daughter again took center stage as I had to attend her afterschool showcases. Yes, I should have rejiggered my workout schedule but having to leave early at the end of the day plus work just did not allow me time to reschedule my training session and workouts. So I went 3 days without working out. Boy, do I feel bad, both emotionally and physically.
I would have been okay about not working out if the food situation had been going well but that did not go well either.
So here we are the last day of my weekend and I just came back from the gym. I had an amazing workout; 60 minutes of cardio (30 minutes running no less) and plan to have a good food day.
I know I shouldn’t beat myself up over having a bad week but I want to see some major progress by the end of February. I know I have to do it slow but darn it, I want to be able to give my fat jeans away by Spring.
My goals for this week are to get back to eating better and one way is to do this is to have low-cal option for when I get those cravings that send my diet (I hate that word but it is, what it is) off the rails which is why I am going to test out this ratatouille recipe that looks so yummy and is chocked full of low-cal veggies.
Ingredients
1 zucchini
1 small squash
1 sweet potato
2 or 3 garlic cloves, finely chopped
1 tsp. oregano
1 cup low-sodium tomato sauce
olive oil cooking spray
salt and pepper, to taste
Directions
1. Preheat oven to 375 degrees.
2. Cut slices of zucchini, squash, and sweet potato.
3. Pour the tomato sauce on the bottom of the baking dish.
4. Top the sauce with garlic, 1/2 tsp. dried oregano, salt, and pepper.
5. Arrange the vegetable slices over the sauce.
6. Coat the slices with the olive oil cooking spray.
Recipe by Ilise “Baker Babe” Reilly, manager of Lucille Roberts Flushing.
Disclosure: I have been compensated by Lucille Roberts as one of their Blogger Ambassadors but my opinions are 100% are my own.
