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Repost: White Water Rafting

Written on July 22nd, 2010 by Megan
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Last week we had a problem with the blog and lost a few posts.  The blog has become a journal of sorts for myself, so I wanted to repost this white water rafting trip so I had a record of it on the blog.   This was originally posted on July 16, 2010.

Yesterday I spent the day white water rafting with my husband on the Chattooga river along the border of Georgia and South Carolina. It was a fun, but intense day! 

We spent about 5 hours on the river, and went through at least a dozen rapids that were class II to class V.  I was hanging on for dear life all day because I didn’t want to fall out of the boat, but unfortunately I had one rapid where I fell out. 

It’s all kind of a blur, but I do know as soon as I fell out, I grabbed onto the raft and they were able to pull me back in.  I totally panicked.  I did not want to swim that rapid!   I have quite a few bumps and bruises today too from falling out, but it’s ok, it makes me feel like I had an adventurous day.

As you will see in the pictures below, I ended the day with only one shoe because I lost it when I was falling out of the boat! 

Here are some of my pictures from yesterday.  I loved having the waterproof digital camera with us to take pictures all day!

 

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Keep On, Keeping On

Written on July 10th, 2010 by Holly
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Today is day #6 of our 30 Day Shred.

I went to bed last night early and slept almost 11 hours! Its been a long week. I have not lost any weight yet, but feel good about the workouts. I need to continue to adjust my calories. I am switching from 1500 to 1300 calories this weekend to see how I feel and if it helps. I started the day with an easy omelet.

My omelet contained 2 servings of egg beaters, 1/4 cup of cheddar cheese and lots of veggies! I paired with with some blueberry Chopani greek yogurt.

One of the things that helped out the most this week was pre-planning our meals. On Sunday I made Jillian’s chicken salad recipe which I ate 4 days in a row for lunch on top of a Arnold’s Sandwhich Thin which is 100 calories.

The chicken salad is great summer meal and is made with greek yogurt.

Have you met your workout goals this week? What do you think of these recipes? The chicken salad was by far the least time consuming and lasted the longest.

Ingredients

1 lb of boneless, skinless chicken breast

1 cup halved grapes

1/2 cup chopped pecans

1/3 cup low-fat plain Greek yogurt (I used vanilla)

1/4 cup chopped celery (skipped)

1 teaspoon honey

1 teaspoon cider vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

Served with Arnold Sandwich thins. (She recommends 2 slices of whole wheat bread with 1 butterhead lettuce leaf)

Directions

Poach the chicken and cool. Shred the chicken in a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a small bowl combine the yogurt, celery, honey, vinegar, salt and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in an air tight container for up to 3 days.

Nutrition

Per 1/2 cup of serving…

Calories: 118 kcal

Fat: 5.1 g

Protein: 12.9 g

Carbs: 5.6 g

Sodium: 93.8 g

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Just Peachy…Seasonal Fruits and a Weekly Recap

Written on July 3rd, 2010 by Holly
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Yes its been a few days since I have blogged, but I haven’t slowed down, just been at work too much to write! Here is a recap of my favorite recipe this week which is a good summertime favorite and perfect for the 4th of July. I tried Cooking Light’s Blueberry Peach Cobbler minus the blueberries!

This recipe calls for a lot of peaches (almost 5lbs) and the riper they are the better. For a good deal on peaches, check out Trader Joes or you local farmers market. They are definitely in season!

The hardest part of this recipe was chopping. I took a shortcut and didn’t peel the peaches. I would recommend taking the time to do it! (My husband says it is MUCH better.)

The chopped peaches mixed with the sugar mixture filled a 9 x 13 dish. The pie like crust was then spread over top.

I used whole wheat flour and substituted egg beaters for eggs. After baking for an hour we had enough cobbler to feed the entire neighborhood!

I also piled on some fat free whipped topping (I know, not the best “whole” food…its my weakness with Diet Coke).  This dessert is perfect for your holiday cookouts this weekend and can be a family activity if you actually peel the peaches!

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

  • 5  pounds  peaches, peeled, pitted, and sliced
  • 2  tablespoons  fresh lemon juice
  • 1  cup  granulated sugar, divided
  • 3/8  teaspoon  salt, divided
  • 6.75  ounces  (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1  teaspoon  baking powder
  • 1/2  cup  butter, softened
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 3/4  cup  buttermilk
  • 2  cups  fresh blueberries
  • 2  tablespoons  turbinado sugar

Preparation

1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Nutritional Information

Calories: 303
Fat: 9.6g (sat 5.4g,mono 2.4g,poly 0.7g)
Protein: 5.1g
Carbohydrate: 52.2g
Fiber: 3.5g
Cholesterol: 58mg
Iron: 1.5mg
Sodium: 189mg
Calcium: 51mg

Other Updates…

This week has probably been the busiest at work I have been in a while and with my back injury I haven’t been back to full speed yet. I am feeling almost back to normal today so I was off to spinning this a.m. followed by a cherry/chocolate green monster.

I have been buying big bags of spinach at Sam’s and then splitting them up into 2 cup servings and freezing them. It makes making a green monster super easy and you don’t have to worry about the spinach going bad. Today’s included:

1 cup of non-fat chocolate milk

2 cups of spinach

1/2 cup of cherries (could have used more)

1 small banana

YUM!! Cherries are also in season and can be found almost anywhere! They are also in my freezer so I don’t have to rush to eat them.  What are your favorite seasonal fruits?

I have also been addicted to overnight oats. I make them almost every night and they keep me full until lunch. Have you tried them yet?



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