Tag Archives: weight watchers

Friday Fit Fix

Hey friends, we made it to another Friday! Hallelujah. I could not be more ready for the weekend!

This is what my week of workouts (Friday-Thursday) looked like.

Friday – Friday was Week 1, Day 2 of the Couch to 5K program. I have discovered I have not adapted to winter weather yet. I am such a newbie again! I need to work on toughening up this thin skin of mine. Friday was a windy, day with a bitter bite. I just couldn’t bring myself to run outside. Treadmill life for me! (6 WW FitPoints earned)

 

Sunday – Welcome to the jungle! It warmed up a bit and after Sassy’s afternoon tennis match, Stella and I hit the trails. I think everyone else in town had the same idea because the trailhead parking lot was overflowing. Literally. Cars were parking out on the county road when they couldn’t find a spot. One of the great things about this particular trails is it goes in several directions off the main loop so you usually feel like you have the whole thing to yourself. I only ran into two other people the entire run! (6 WW FitPoints earned)

 

Wednesday – The plan was to run on Tuesday. That didn’t happen. My foot has been feeling a bit irritated/achy, but not painful. I thought it was best to take another day off and keep icing it. Wednesday, we had really cold wind again. I just couldn’t bring myself to hit the trails, so I went to the gym instead. Bad idea. I knew as soon as I got there, I should have just sucked it up and went outside, but by then I was too late. I got 2.43 miles done in 49:07 minutes while watching Scandal. (7 WW FitPoints earned)

 

What are you looking forward to this weekend?

Chili Recipe (Vegetarian)

It was a weekend of football watching. Football needs chili! Am I right or am I right?

Okay, I take that back. I didn’t watch one minute of football. My Chiefs are out so the season is over for me. And it was actually warmer here this weekend. Not need for hot soup. I wanted enchiladas , but OMG Becky wanted chili. (Sassy had abandoned us for the weekend. She had been invited to attend an out-of-town church conference for middle school kids as a Junior Guide. She was very excited and honored to be asked! She got back yesterday and said it was an amazing experience.)

This has been my go-to chili recipe for years now. It’s hearty, it’s tasty, and even meat eaters will enjoy it. This chili would be a perfect addition to your Super Bowl party!

chili recipe vegetarian

Chili (Vegetarian)

Total Time: 1 hour, 50 minutes ¦  Prep Time: 10 minutes  ¦  Cook Time: 1 hour, 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 (10 oz) frozen butternut squash (cubed), thawed
  • 1 (28 oz) can petite cut tomatoes, diced, with zesty jalapenos
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can dark red kidney beans, drained & rinsed
  • 12 oz water
  • 1 tablespoon cocoa powder
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream

Directions

  1. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  2. Add chili powder, cumin, cayenne pepper, salt. Stir in squash, tomato, and beans. Bring to a simmer.
  3. Reduce heat to low. Cover and simmer for 60 minutes.
  4. Uncover and cook for another 30 minutes.
  5. Stir in cocoa power. Cook for 10 minutes more.
  6. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 3 points.

Friday Fit Fix

Do you know what today? It’s four weeks without my boot. Four glorious weeks! The last two weeks I have been slowly building up my time walking every other day, as advised by my doctor. And now… NOW I get to try running! Today I get to start very slowly doing some run/walk intervals every other day. It’s going to be fantastic! It’s forecasted to be 54 here today (though still foggy) and I will get to enjoy my first trail run of the year right after work. It’s going to be magical!

Here is how my last week (Friday-Thursday) of workouts looked.

Saturday – Treadmill walk because we were in the middle of an ice storm. Walking outside was not an option. I had 40 minutes on the agenda and I filled every single minute with music. And zero minutes on my bun. Obviously.  🙂  (6 WW FitPoints earned.)

Monday – We were just starting to thaw from the weekend of ice. Another treadmill walk for me. I had 50 minutes scheduled and I knew music alone wasn’t going to cut it. It was time for a little dose of Netflix. Scandal for the win! So much drama to distract me from the treadmill. It was just what I needed! (8 WW FitPoints earned.)

Wednesday – My final required recovery walk! This was for one hour. I indulged in another episode of Scandal and finished up with a few videos from Twenty One Pilots. Love them! (9 WW FitPoints earned.)

I am beyond happy to report my foot is still completely pain-free! No pain, no odd sensations. Fingers crossed this continues as I ease back into running. I need to be in the woods exploring trails! I am more than ready to take advantage of the nice weather they are predicting for the next week.

How was your week of workouts?

What was the highlight of your week?

Black Bean Soup Recipe (Vegetarian)

We had a weekend of winter storms with freezing rain roll through. I don’t know about you, but to me that means I need warm, comfort food and that means soup! I made a large pot of this Black Bean Soup on Friday night and we enjoyed it all weekend long.

black bean soup recipe, black bean soup

Black Bean Soup (Vegetarian)

Total Time: 35 minutes  ¦  Prep Time: 15 minutes  ¦  Cook Time: 20 minutes

Ingredients

  • 4 (14.5 oz) cans black beans, divided
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large poblano pepper, seeded, stemmed, diced small
  • 4 cloves garlic, minced
  • 1 (32 oz) carton vegetable broth, divided
  • 1 (14.5 oz) can fire-roasted, diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tbsp lime juice
  • 1/3 cup chopped fresh cilantro
Optional Toppings
  • Diced avocado
  • Shredded cheese (Mexican or cheddar)
  • Sour cream
  • Tortilla chips

Directions

  1. Place 1 1/2 cans of drained/rinsed black beans and 1/2 cup of the vegetable broth in a food processor. Pulse until well pureed. Set aside.
  2. Rinse remaining 2 1/2 cans of black beans in a strainer. Set aside.
  3. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  4. Add remaining vegetable broth, black beans, black bean puree mixture, fire-roasted tomatoes, cumin, chili powder, and season with salt and pepper to taste. Turn heat up to medium-high.
  5. Bring to a boil then reduce heat to medium-low. Cover and simmer for 15 minutes.
  6. Stir in lime juice and cilantro. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 6 points.

Friday Fit Fix

I did it! I am finally back at it. Moving, grooving, making this foot of mine earn its keep! It’s been just the best week. Working out always makes me feel so much better overall. Mentally, physically, everything. I am so ready to get back out there and do what I want, when I want! Until the foot is completely ready healed, I will continue taking it slow and steady. Here’s what that looked like this past week (Friday-Thursday).

Friday – My first day to try out a short, 10-minute, flat walk with the foot. It was dreamy, but went by way too quickly! (2 WW FitPoints earned.)

Sunday – Another bump in my time to 15 minutes on the treadmill after an hour of playing tennis at the club with Sassy. By playing I mean hitting balls to her to return and being a target for her to serve against. I knew lunging at tennis balls would not be a good idea for me at this time. Soon enough! (2 WW FitPoints earned.)

Tuesday – 20 minutes was on the agenda and it was finally warm enough (but still very chilly!) to walk outside. So excited! It was dark by the time I got home from work so OMG Becky and I went to a well-lit, local walking trail with Stella. It felt amazing to breathe in the fresh air and relax! (3 WW FitPoints earned.)

Thursday – Another treadmill walk for me with another increase up to 30 minutes. It was a fine time, just kind of boring. I had planned to watch an On Demand show, but it kept freezing up. I finally turned on my favorite playlist and got it done! The girls went to a yoga class and I would have liked to join them, but again, I am waiting on things like that. Still protecting the foot for a bit longer! (5 WW FitPoints earned.)

This week will be another week of walking and increasing my time. I hope the weather cooperates and I can get some of done outside! Though I don’t see that happening anytime soon. We have freezing rain tonight through Sunday afternoon. Not even sure if I will be able to get out to a treadmill tomorrow for my scheduled walk. Fingers crossed the ice isn’t as bad as the local news stations say it might be!

How was your fitness this week?

What was the highlight?

Sauteed Onion, Spinach, Feta Quiche Recipe (Vegetarian)

Recently, I had a piece of quiche at a local coffee shop for breakfast. Oh my goodness, it was good! I wanted to go back for more soon, but the problem is I live a good 45 minutes away. I thought maybe I could make it at home. After looking at several recipes online, I realized it was pretty easy to do.

I hope you enjoy this recipe as much as I do! I’ve made it a few times and must say, it’s delicious. Feel free to swap out some of the ingredients, such as the type of cheese or the onion/spinach for something else you may enjoy. It’s a pretty flexible recipe and perfect any time of the day!

quiche, quiche recipe

Sautéed Onion, Spinach, Feta Quiche

Total Time: 1 hour  ¦  Prep Time: 15 minutes  ¦  Cook Time: 45 minutes

Ingredients

  • 1 (9-inch) frozen, unbaked, deep dish pie crust
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup thinly sliced sweet onion
  • 3 cups (packed) fresh baby spinach leaves
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 cup milk
  • 1/2 cup half & half
  • 4 large eggs
  • 6 ounces feta cheese crumbles

Directions

  1. Preheat oven to 350-degrees F.
  2. Allow frozen, 9-inch deep dish pie crust to thaw 10 minutes.
  3. Poke several holes in the bottom of the pie crust. Bake until slightly browned, about 25 minutes. Set aside to cool.
  4. Turn oven heat up to 375-degrees F.
  5. Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and rosemary; cook stirring for another 2 minutes.
  6. In a mixing bowl, thoroughly whisk together milk, half & half, and eggs. Stir in cheese, as well as onion/spinach/herb mixture.
  7. Pour egg filling into prepared pie crust. Cover crust with a pie crust shield.
  8. Bake at 375-degrees F for 35 minutes. Remove pie crust shield. Bake another 10 minutes until egg mixture is set.
  9. Allow to stand 10 minutes before serving. Cut into 8 wedges.

Weight Watchers Smart Points = 7 points.

Friday Fit Fix

  • Water:  Okay this week.  Not bad really because I haven’t been drinking other things.  Not sure what the deal with that is.
  • Green tea:  Was just okay, too.  Didn’t get even at least one a day.
  • Fruits & Vegetables:  Fantastic!  Love, love, love the veggie scrambles.
  • Coffee:  Excellent this week!  Stuck to my one cup a day rule.  And only bought it out once.  But that was OMG Becky’s fault.
  • Weight Watchers:  Stayed on target most days.
  • Running:  Three glorious runs this week.  And then the temps dropped down to the single digits.  Forget that noise.
  • Fitness Classes:  Zip.
  • Other Exercise:  Nada.  Kinda just digging the running lately.  Odd for me, I know.

snow angel

 

(source)

What did you do for your fitness this week?