"Saints and Slimmers" ****(closed thread)***

Put me down for....Hmmm. 5. Gotta be safe! LOL! If i feel i can do more, i'll let you guys know!

EGG CURRY

Ingredients:
4 Hard boiled egg whites
3 Tomatoes
2 Onions
Cumin seeds
salt
2 tbs Olive oil
1/2 cup plain non fat yoghurt
Red chilly powder
Directions:
1) Blend the tomatoes and onions together and make a paste of it.
2) Heat the Olive oil and put 1 tbs of cumin seeds in it ..and leave them till they are golden brown.
3) add the tomato and onion paste and keep it on simmer untill the water from the paste evaporates and it becomes dark in color
4) when the mixture is completely dry pour 1/2 cup water and 1/4th cup yoghurt until its thick again..
5) add 2 tbs salt and 1/4th tbs red chilly powder and bring it to boil
6) cut the hard boiled eggs into halves and remove the yellow and add them to the paste..

VIOLA!!!!!!!!!!!!!!!!


Serving Size 177.8g
Amount Per Serving
Calories 177
Total Fat 13.5g 21%
Sodium 104mg 4%
Total Carbohydrates 5.1g 2%
Dietary Fiber 0.8g 3%
Sugars 2.6g
Protein 9.0g
Vitamin A 10% • Vitamin C 7%
Calcium 5% • Iron 12%

Welcome Kristoferswanson ... better Late than never

Guys I did my extra 2 miles and 50 Squat Kicks and 50 Jumping jack... done for the day .. Keep rocking...

Sue567 12mi
zeus277 8mi
roxy77007 12mi
sugarsprinkles 5mi
Leahinpa 10mi
prunella1066 10mi
SammieFierce 10mi
G0dsP3n 5mi...
kristoferswanson 5mi


omg just 28 miles left.....

i did 2 miles yesterday.. i'll try to do more than 12 miles by the end of this week....

Leah!!!! ur the best....

GO Saints and Slimmers!!!!!!!!! HAVE A ROCKING WORKOUT TODAY..

challenge done! I'm going to get on my bike tonight. Great job guys! Oh yeah, put me down for 5 extra miles this week. I'm doing doubles plus the challenge, so I'm a wee bit tired, but I will definitely do 5 extra miles this week! Let's do this!

I think I can manage 3 miles/day (minus 3 miles in case something comes up one day), so if my math is correct that's 15 miles. If more is needed by the end of the week I bet I could kick in a few more.

I got 5 miles in for you today!
I did my regular 3 miles, then added a mile for yesterday on the eliptical, and a mile for today on the STAIRMASTER!!!
These hotel gyms occasionally have a variety! I also did the swimmer's arm thing with weights
I'm in Richmond and Ashland, VA for the next few days.

Have a fun trip Sugar.... woohoo

I found a recipe from "The Diabetic Chef", Chris Smith, that I'm dying to try this week. It's low carb, and uses just the vegetables that my parents garden in bursting with at the moment.

Ingredients:
2 medium zucchini
2 medium yellow squash
1 Tbsp butter
1/4 tsp salt
1/4 tsp pepper
nonstick cooking spray
1 1/2 lb large shrimp deveined and w/out shells
1 lemon
2 Tbsp chopped parsley

Trim the end of both the zucchini and yellow squash. Cut the vegetables into long narrow strips. In a large pan, melt the butter over medium-high heat. Add the vegetables. Toss until tender (3-5 minutes). Season with salt and pepper. Spray a pan with nonstick cooking spray and heat it over medium heat. Add the shrimp and cook until done, (3-4 minutes). Squeeze the juice of the lemon into the pan and toss until all the shrimp are coated. Serve the shrimp on top of the veggies and garnish with the chopped parsley.

Makes:
6 servings of 1/2cup shrimp with 1/3 cup vegetable
calories: 120
calories from fat 27
total fat 3 g
sat fat 1.5 g
cholesterol 167mg
sodium 286 mg
Carbohydrate 5g
fiber 2g
sugar 2g
Protein 18g

I brought an additional mile walking the dog, and 2.5 on the excercise bike to my 30 minutes on the treadmill, which is daily! I did my challenges and and some pilates and benchwork, too. I think I'm seeing a difference. I don't know. Hubby says he is, and that's a vote of confidence that works for me

This is a recipe that I found when i joined Jillian Michael's website.......I really LOVE it!!


BURGUNDY BEEF AND VEGETABLE STEW

Ingredients

1 1/2 pounds beef, stew meat, cut in 1 inch pieces
1 tablespoon olive oil
1 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon pepper, black
2 cans beef broth 13 3/4 to 14 1/2 oz.
1 cup wine, Burgundy
3 cloves garlic, minced
1 1/2 cups carrot, sliced
1 onion, chopped
2 tablespoon cornstarch, dissolved in 2 tbsp. water
8 ounces fresh or frozen green beans

Preparation
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with thyme, salt and pepper.
Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in carrots, green beans and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender. Stir in cornstarch mixture; cook and stir 1 minute or until thickened.

Prep Time: 5 mins
Cook Time: 2 h 15 mins
Total Time: 2 h 20 mins

6 Servings

Nutrition Facts
Amount Per Serving
Calories: 236
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 55 mg
Sodium: 551 mg
Total Carbohydrate: 14 g
Dietary Fiber: 1.8 g
Protein: 22 g

One of my favorite recipes ever. Even my meat eater friends/family think these are awesome. People rave about them! I use red salsa instead of salsa verde and sometimes I put cheese on for those who eat it. There are lots of opportunities to modify these like that. I don't have the nutritional into though. It's not offered on the website I got this from. Even though it's not a concern for me, these are gluten free.


Sweet Potato & Black Bean Enchiladas

Filling::

Beans:
1 14-oz can black beans, rinsed, drained
2 cloves garlic, minced
fresh lime juice from 1 lime

Potatoes:
2 cups cooked sweet potatoes, smashed
1 Tbs chopped canned green chiles
1/4 tsp ground cumin
1/4 tsp gluten-free curry or chili powder
sea salt and black pepper, to taste

To Assemble::

8 corn tortillas (*tip:: wrap in paper towel and reheat briefly in microwave before stuffing, to soften)

1 cup vegan “chicken broth”
1 Tbs white rice flour or arrowroot starch
1 cup salsa verde (green salsa) or chopped canned green chilies
cumin or chili powder, to taste

Preheat your oven to a moderate 350 degrees F. Lightly spray a non-stick spray into a rectangular baking dish that would hold 8 enchiladas.

In a mixing bowl combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the smashed sweet potatoes with a tablespoon of chopped green chiles; add the spices. Season with sea salt and pepper.

To make a vegan sauce: combine the vegan broth with a tablespoon of rice flour or arrowroot; heat in the microwave till thickened. Whisk in the salsa verde. Add cumin.

Pour 1/4 cup of the sauce into the bottom of the prepared baking dish.

Begin stuffing the warm (*see above) tortillas by laying the first tortilla in the sauced baking dish; wet it with the sauce to soften. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of GF vegan cheese.

Bake for 20 to 25 minutes, until the enchiladas are hot and bubbling. Serve with a crisp green salad spiked with Mandarin oranges or halved grapes.

Servings: 4

Did 3 sets of 21's, 100 jumping jacks, 1.6 miles on the arc trainer and 1.5 miles on the elliptical!!

4 miles today between elliptical and jogging. 100 jumping jacks. 4 sets of 21s, the last one with double weight (owie!)