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RangerRickL
Posts: 8,469 Member
Did I exercise for at least 20 minutes?
Did I stay within my calorie budget for the day?
Did I keep track of everything I ate and drank?
Did I stay within my calorie budget for the day?
Did I keep track of everything I ate and drank?
0
Replies
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Good morning all, for the next couple of weeks I will be assisting Ranger Rick by posting daily openers
Here it goes……
Yes, here in the US, we have Memorial day weekend coming. It's a three day weekend and, to many, the start of summer. With that comes what? Yes, cookouts!!
I thought this was a great opportunity to run with the requests for recipes. But there is a constraint, please post one easy recipe for a cookout. Easy, because why not!
Also, to minimize the length of each post, please either post your recipe as a spoiler, as a link to outside recommended recipe, or post in the “What’s on Your Mind” thread of the UAC. Please do not type out the full recipe in your post.
Here’s mine:Blueberry Watermelon Salad
8 one cup servings
4 cups washed and picked over blueberries
4 cups watermelon diced to the size of the blueberries
Toss and serve
I would simply track as ½ cup blueberries and ½ cup diced watermelon.
Easy peasy!
On another note, I thought you should at least know my name.
I am Sherri
12 -
Thank you for today's opener Sherri!
Here is my quick, healthy recipe, although I am not sure it is the easiest to bring to a cookout
Green soup recipeIngredients:
○ 75 g [0.5 cups] raw cashews
○ 1 L [4-5 cups] miso broth
○ Olive oil
○ 2 leeks (the white part)
○ 2 garlic cloves
○ 230 g [0.5 lbs] frozen broccoli
○ 300 g [2 cups] frozen peas
○ 170 g [6 oz] frozen spinach (or kale/mâche/arugula)
○ 2 Tbsp lemon juice
○ Radishes
Instructions:
1. Blend cashews with miso broth.
2. In a pot, on medium/high heat, add olive oil and cook chopped leeks until very tender.
3. Add garlic and stir for 1 min.
4. Add miso broth/cashews.
5. Once foaming, add broccoli and peas.
6. Partially cover pot with lid and let it cook on medium/low heat until broccoli is tender.
7. Add the spinach/kale/mâche/arugula and cook for 1 min.
8. Blend, then add lemon juice, salt and pepper to taste.
9. Serve with sliced radishes, black pepper and olive oil.
Notes:
◼ Frozen vegetables can be substituted by fresh ones. I just find it practical as I usually only need to buy leeks, a lemon and radishes and have the rest in my pantry/freezer.
◼ Since my immersion blender is not the strongest, I soak the cashews beforehand (when I remember).5 -
MAY 27
T ✅ 27 | C ✅ 5 | E ✅ 18 [> 20 min walk]6 -
3xYES
6 -
27 May
Did I exercise for at least 20 minutes? yes
Did I stay within my calorie budget for the day? yes
Did I keep track of everything I ate and drank? yes
Great Idea Sherri on the recipes for the holiday weekend!Here is my little go to dessert. I prepare 6 of these at a time from very ripe bananas in plastic pint containers in the freezer. 7 g of protein per serving. Mix in blender and freeze. You can add variety as you please with different protein powder, extracts, or fruit. The base is the almond milk and bananas.
8 -
27th May
3 x Yes
Exercise: only 20 minutes walking. The time I had scheduled for a walk got swallowed up, because I got a last minute request this morning to go and examine in Marseille tomorrow, had to take a 7pm train. I had lots to do today already and had to re-organise things I had planned for this evening and tomorrow. Also had to organise food, as I didn't want to go over calories.
I did manage that by swapping round my planned lunch and dinner and simplifying both, so, Yes, stayed under budget.
Tracking: Yes, logged everything. Happy to be down South again! The temperature in Paris, 12 °, was literally half the temperature in Montpellier and also here in Marseille: 24°!
BOOKED FLIGHT TO GO AND SEE MY MUM in the Netherlands for 26th June!! Excited!9 -
Exercise yes, short bike ride, plus walking and messing about on the beach with grandchildren.
Tracking - no, it was complicated again and I had a beer so probably over my calorie allowance. Will take another pass day.
3 pass days taken.
However, given the situation, it's worth it to spend time with my DIL and kids.
6 -
May 27
Exercise: Yes- 20 mins Yoga
- 45 min Run
- 56 min Walk
- 30 min Strength (Push-Ups, Lat Pull-Downs, Palloff Press)
Tracked: Yes (everything)
Things have been so hectic lately. I'm glad to be keeping up with exercise and food tracking though. This challenge deserves some credit for that!
I cook and prepare a lot, but don't really do much in the way of "recipes" so to say and simply put things together. I'm sure I could contribute something, but I am truly at a loss right now on what to share.7 -
For the first time this month, I did the Thursday workout 😬 I'll do better next month when I redo this "Phase" all over again...properly. Oy vay.
As to cookout recipes, I'll have to ponder then perhaps post on another day this month as I'm not a BBQer (this is what is meant, yes? BBQs?)
---|---|---|--
Did I exercise for at least 20 minutes? YES | Theresa Depasquale's 90-Day Workout Program (40), 13 min run (13), Skipping (10) TOTAL: 63
Did I stay within my calorie budget for the day? YES | Base + 557
Did I keep track of everything I ate and drank? YES |
---|---|---|---
Personal Bonus: Did I meet my protein macro for the day (40%)? NO | 33%
Pass Days Used: (MAY14)4 -
✅ I exercised for at least 20 minutes
✅ I stayed within my calorie budget for the day
✅ I kept track of everything I ate and drank
2️⃣ Pass Days left
6 -
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From my hike today.
Exercise:✅
Tracked:✅
Under:✅8 -
Three yeses, whoo!!!5
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May 27
Exercised? Yes 30 mins walk
Calories? Yes
Tracked? Yes5 -
Thursday, May 27
Tracking: Yes
Calories: under
Exercise: stretching - 50 minutes
Even though I am far from the winner’s circle this month, I have lost a little under a pound. I am glad I was here this month and was able to stop the upward trajectory.9 -
May 27:
❌ EXERCISE: No. Although I did walk down to the mailbox today.
✔️ CALORIES: Yes. 1296/1600
✔️ TRACK: Yes.
PASSES USED: way too many
"Never let your failures go to your heart or your successes go to your head."
My recipe is Avocado Chicken Salad. I have not yet made this one, but it's on my list of ones I want to try!!
Avocado Chicken Salad
Makes 4 to 6 servings
Meat from 1 rotisserie chicken, chopped
1 bunch scallions, chopped
4 stalks celery, chopped
2 avocados, 1 halved and 1 chopped
¼ cup lemon juice
¼ cup olive oil
2 tablespoons rice vinegar
2 tablespoons mayonnaise
½ cup parsley leaves
¼ cup chopped dill
Salt and freshly ground black pepper
Directions:
1. In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado and 1 tablespoon of the lemon juice.
2. In a blender, combine the remaining avocado and lemon juice. Add the olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth. The mixture should be thick and about the consistency of mayonnaise. (If needed, thin the mixture with 1 to 2 tablespoons water.)
3. Pour the dressing over the chicken mixture and gently toss to coat. Season with salt and pepper.
4. Store in an airtight container in the refrigerator until ready to serve. (We like it on toasted bread or sturdy whole-grain crackers.) The salad will keep, refrigerated, for up to 2 days.
Nutrition:
355 calories
34g fat
14g carbs
3g protein
2g sugars8 -
@clutterqueen
Nice photo looks relaxing.
All three done walked did spin and some intense stretching.4 -
Did I exercise for at least 20 minutes? Yes, a 1 hour and 50 minute trail walk, and 60 minutes strength training.
Did I stay within my exercise calories for the day? Yes
Did I keep track of everything I ate and drank? Yes
Day #8 75 Hard Challenge completed.5 -
Thanks for your inspiring and encouraging comments on the MFP Challenge Board promo for the UAC.
Thanks:
@LazyBlondeChef; @Chinkiri; @donna25trinity; @MadisonMolly2017; @Higa2021; @SummerSkier (great idea to share a sneak peek at May); @SModa61; @MaltedTea; @Mrs_Hoffer
I am so grateful to each of you!
Your friend, Rick3 -
@Chinkiri Hurrah that you get to fly to see your Mum!! Congratulations!1
