This blog is certainly not going to afford me the opportunity to ever be asked such an amazing question; however, it will help me stay accountable for something very obsessive to me. My eating.
Although you have never asked me how I get this body, I wanted to take the time in my first post to explain how I look the way I do. Its very simply to be honest. I start with a big bowl of sugary cereal in the morning, whole milk of course. I then eat chocolate, cookies, and candy until lunch time. At that time, I gorge on fast food from any place that is within my eyesight. Walking eliminates the craving for anything further then the eye can see. I return to my desk job and snack until the next meal around six pm. After dinner snacks are usually in the form of ice cream and if I'm extremely lucky.....cookies. Around 8-9pm, I have the luxury of falling asleep to start my routine over the next day. This has awarded me kindly with cellulite, big thighs and tummy rolls. Of which I wear my size 8 jeans very proudly. It also has me weighing in on the scales at about 70 kg (154 pounds). (I must admit that this number does go from 69.6 to 70.4 depending on the time of the day and how I ate the day before). (I also must admit that the floor in the bathroom of which said scale sits is crooked for example, this morning when I stepped on the scale it said I weighed 66.6- 146 pounds). While this is going to be my goal weight. I will happily settle for an even 150 lbs or 68 kg) I should probably post here my measurements; however, the only one I have is my height at 5' 9" or 1.75cm.
As abs are made in the kitchen, and thankfully too since we can't seem to get a good workout in the gym (sorry Mel) and with my new determination to learn to cook. Cook well my friends, not just slop something in the oven and call it dinner. I want to start my new journey to defying gravity (my ass is dying to meet my feet) with posting my workouts and my food.
Beware, I am an amateur. If you have any suggestions, comments, or ridicule...it would be greatly appreciated.
Here's the plan:
Monday at Urban Climb: I do biceps and triceps
Tuesday at Urban: we rock climb for a few hours
Wednesday at Urban: I do Chest, Back, and Shoulders in the morning. I then return in the evening to do Ab's and a finger workout for climbing
Thursday at Urban: we climb
Friday at Urban: Leg day.
I should throw some running in there at some point and all days start with a warm up on the rower.
I am also working on eating every three hours, a protein and carb. At some point, I will post my "meal plan."
Today, I'd like to post dinner for tonight. If you cook this please please please tell me how you enjoy the recipe.
I have taken it from Pintrest,
Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
Directions
1. Preheat oven to 375 degrees. (or about 180 C for an Ozzy oven) In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.) (here I'll take a bit out to make Kara's less spicy)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling. (I'll separate out Kara's)
Although, to make it a bit more "clean" I am substituting the sour cream with plain Greek style yogurt. Also, as the boy has to be careful of his salt intake, I will eliminate the additional salt it asks for and have reduced sodium chicken stock. On another note, as Kara (my flatmate) doesn't like things too spicy the salsa will come in two varieties so that we (Mat, PIB and I) can have it a bit more spicy.
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