Week 2 of the Terrafit Challenge

So week 2 is finished!

I tried to really push during my workouts this week.  I had a couple of days where I did two classes at the Y in one day and then the other days I tried to make sure that I did cardio and lifted weights each day.  I’ve really been feeling it.  I can tell my arms are tighter for sure.

Some pictures of my food this week:

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Snappea Crisps and a cheese stick20150819_073820

 

Banana and peanut butter20150818_121706

Tex Mex Hot Mess with Cilantro Lime Brown Rice (4 servings)

Chicken:

  • 4 Chicken Tenders, chopped
  • 1 Large Bell Pepper, chopped
  • 1 Large Onion, chopped
  • 1 Can Rotel with Green Chilis
  • 1/2 c. Medium Salsa  (I like Pace or ChiChis)
  • Black Pepper
  • Paprika
  • Garlic Powder
  • Cooking Spray (I prefer Coconut Oil spray)

Spray your pan with cooking spray.  Add the 4 tenders.  Sprinkle with black pepper and garlic powder (depending on how much you normally like).  Then sprinkle on paprika.  Once again depending on your taste.

Add onions an green pepper.  Cook until chicken is done and veggies are tender.

Add Rotel and Salsa.  Simmer for 5 minutes.

Rice

  • 1/4 c. Cilantro Chopped fine
  • 2 Tbsp. Lime Juice
  • 1 c. Brown Rice
  • 2 c. water

Cook the rice in water until done.  (Cooking times will vary depending on the brand of rice.)

Add Cilantro and Lime Juice and stir it through using a fork.

Plate both items.  I had them separate in this picture but normally I put the rice on the plate first and then layer the chicken and veggies on top.

I serve with a tablespoon of plain Greek yogurt and a small sprinkling of mexi blend cheese.

It’s really good and really spicy.  I’m sure you could adjust the spice depending on how you wanted to fix it but I need spice.  It helps me drink more water and it keeps me from getting too bored with my food.

 

The Breakdown:

Weight Loss: 2lbs

 

Am I happy with my weight loss?

  • Yes!  I was really afraid I wasn’t going to see a weight loss.  I’ve been doing everything I should but I can tell my muscles are getting bigger and I just thought that the scale wouldn’t show a loss.  If I can keep a 2lb a week loss I’ll be happy.  If I can do more…great!

 

How do I feel physically?

  • I have felt so much better this week.  My knee is still slightly puffy, I’m still guessing where I’m doing more, but there isn’t any pain.  I’m just icing it and taking some OTC Ibuprofen as needed.  It hasn’t slowed me down.  I can feel that I’m physically stronger.  I can also tell that I don’t feel like I’m bloated or swelled.

 

What has been hard for me this week?

  • My cheat meal was my hardest.  Weird, I know.  I wasn’t expecting that.  I wasn’t really craving anything but it’s good to have a cheat meal to kind of shock your metabolism.  I had about 1/3 of a Stromboli from my favorite local pizza place (Pizza Town).  It tasted good but where I’m not used to eating bread it made me feel terrible afterward.  Not to mention the whole time I was eating it I kept thinking about how hard I’ve been working and how many calories/fat/carbs was in my meal.  I still didn’t have pop with it and I did have a salad before so that I could fill up on some good stuff first.  I never thought eating a cheat meal would be so hard.

 

How do I feel about the program up to this point?

  • I’m still really loving it!  I’m seeing results, I don’t feel deprived of anything and my body feels great!

 

Goals for next week:

  • I want to do at least two days with two classes each this week (and every week here out).  I want to continue losing weight and to see my jeans become more loose.

 

Is there anything I will do differently next week?

  • The only thing I will change will be some of my meals and snacks.  I don’t want to get burnt out on anything.   I’m doing a lot of research on clean eating and getting recipes.  Other than that I’m going to keep my workout schedule and keep doing everything else I’m doing.

 

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Chicken Teriyaki

I came up with this recipe a few years ago.  I decided to try to make it after I found it on the menu at O’Charley’s and fell in love with it!  A couple of years ago I noticed it wasn’t on their menu anymore which made me appreciate my little recipe even more!

chickenteriyaki

 

20150707_174103Go ahead and get the rice started.

20150707_174404Cube your chicken

20150707_175240Get your veggies sliced.

20150707_175609Now onto your teriyaki mixture.  Add the honey and spices to a bowl.

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Add the teriyaki to that and stir until well mixed.  Go ahead and do a taste test.  It should be sweet, have a little heat but still be able to taste the teriyaki.20150707_175847Add some olive oil to a pan.  Put it on slightly above medium heat.

20150707_180212Now it’s time to add your chicken and their spices.

20150707_180344When the chicken is done on one side stir and then add your onions and green peppers.  Cover and cook for 3 minutes.

20150707_180510By now the rice should be done and ready to remove from the heat.

20150707_180917Add the mushrooms.  Cover and cook for 1 minute.

20150707_181059Put in half of the bag of frozen broccoli.  Cover and cook for 1 minute.

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Add the cooked rice.

20150707_181634And then the teriyaki mixture and stir combining it all.

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Let it simmer for a few minutes then it’s ready to eat!

Full Recipe

Chicken Teriyaki

Ingredients:

  • 2 Chicken Breasts, boneless & skinless, cubed
  • 1 Red Onion, halved and then sliced thin
  • 1 Green Pepper, sliced into thin strips
  • 4 Mushrooms, cut into thin strips
  • 1/2 bag of frozen broccoli florets
  • Freshly ground black pepper to taste
  • Salt to taste
  • 1/4 tsp. garlic powder

Rice

  • 2 Boxes of Uncle Ben’s Chicken & Rice (Do not use the seasoning packets)
  • 1 1/2 tsp. garlic powder
  • 2 c. vegetable broth
  • 1 c. water
  • 1/2 Tbsp. butter

Teriyaki Mixture

  • 1 c. honey
  • 1 Tbsp. garlic powder
  • 1/4 tsp. red pepper flakes (less if you can’t handle spice, more if you like it spicy!)
  • 3/4 c. teriyaki

Start with your rice.  Pour both boxes of rice (throw out the seasoning packets) into a medium sauce pan.  Add the vegetable broth, water and butter.  Cook according to instructions on the box.

Add olive oil to a pan on slightly higher than medium heat.  Add chicken, salt, pepper and garlic powder.

In a bowl, combine honey, garlic powder, red pepper flakes and teriyaki.  Stir until well mixed.  Do a taste test to make sure nothing is overpowering anything else.  It should be sweet, with a little heat but you should still be able to taste the teriyaki.

Go back to the chicken. It should be done on one side.  Flip it over and add the onion and bell pepper.  Cover an ook for 3 minutes.

Add the mushrooms.  Cover and cook for a minute.

Add half the bag of broccoli.  Cover and cook for a minute.

Add rice and then the teriyaki mixture.  Mix well.

Let simmer for five minutes with no lid.

Serve and enjoy!

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My Go To Breakfast

My new go to breakfast.  I have to say though, the berries on the side were Rylan’s.  Mom made some Fruit and Mint salad and that was part of his breakfast.

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Anyway, the smoothie is super simple.  I have two seperate variations on it that I do.

Strawberry Protein Smoothie

  • 1 Scoop Vanilla Chai Protein Powder
  • 1 c. Frozen Strawberries
  •  1/2 c. Unsweetened Almond Milk
  • 1/4 c. Water

158 Calories

This one has more into it and has some more calories but sometimes that’s needed, especially if I’m really working out hard.  Everything in it is super healthy and delicious.

Strawberry Kefir Protein Smoothie

  • 1 Scoop Vanilla Chai Protein Powder
  • 1/2 c. Strawberry Banana Kefir
  • 1 tsp. Chia Seeds
  • 1 c. Frozen Strawberries
  • 1/2 c. Unsweetened Almond Milk
  • 1/4 c. Water

248 Calories

 

This powder is also just fine mixed with unsweetened almond milk, skim milk or even water.  It has a great flavor on it’s own and it mixes extremely well.

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Chicken Teriyaki

This is my recipe.  I just got in the kitchen one day and began working and tasting and came up with this.  This is something that we love at our house!  It is fairly quick and has plenty of flavor!

Ingredients:

  • 2 Fresh Chicken Breasts
  • 1 tsp. Olive Oil
  • 1 c. Rice (Quick Cook, I prefer Brown)
  • 1 ½ c. Vegetable Broth
  • Frozen Broccoli (I use Green Giant Steamers, half the bag)
  • 1 Red Onion, quartered and pulled apart
  • Mushrooms, roughly chopped (about a cup)
  • 1 c. Teriyaki Sauce
  • ½ c. Honey
  • Crushed Red Pepper (to taste)
  • 1 Tbsp. Garlic Powder for honey
  • ½ tsp. Garlic Powder for rice
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • Sesame Seeds, 1 tsp.

Teriyaki mixture:
Mix teriyaki sauce, honey, 1 tbsp. garlic powder & red pepper flakes to taste.  Whisk together and taste to see if anything needs to be adjusted.  Sit this aside.

Rice:
Add rice, ½ tsp. garlic powder and vegetable broth to a sauce pan and prepare according to rice directions.

Chicken:
Cube chicken breasts.  Add olive oil to pan turn to medium heat.  Add chicken and salt and pepper the chicken to taste.  Brown chicken.

Veggies:
Before chicken is done add the onion so that it can be caramelizing but not burning.  Then add mushrooms and broccoli.  Cover and let it cook for a couple of minutes.  Make sure not to burn anything by stirring occasionally.

Add rice to the chicken and veggies along with teriyaki mixture.  Stir well and cover another couple of minutes.  Sprinkle with sesame seeds.

Serve it up!

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So-Easy-It-Is-Ridiculous Potato Soup

Yesterday Jason was at our rental property working on the remodel and I was running around the house doing laundry, wrestling my toddler and trying to get my house in order before the work week began.  It was getting closer to supper time and I needed something that wasn’t really labor intensive but still filling and warm after such a long day.  I decided on potato soup.

I came across this recipe late last year that one of the YouTubers I follow posted.  She used frozen hash browns and cooked it in the Crock-Pot.  I tweaked it to make it my own, cooked it on the stovetop, used my own potatoes and I am so in love with it!  This is my new go-to soup for cold weather.  It is always a hit at my house.  We can usually have this one day and have two days worth of leftovers.  The Husband isn’t big on leftovers but he won’t turn this down!

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Soup

  • 2 Small Onions Chopped
  • 3 Cans Chicken Broth
  • 1 Can Cream of Chicken Soup
  • ¼ tsp.Seasoning Salt
  • ½ tsp. Black Pepper
  • 5 Medium Potatoes
  • 1 Block of Cream Cheese (Full Fat)

 

Garnishing

  • Cheddar Cheese
  • Crispy Bacon

In a large stock pot combine onions, chicken broth, cream of chicken soup, seasoning salt, black pepper and potatoes.  Bring to a boil and then put the heat back down so that it is steadily simmering.  Let it simmer for 20 minutes.

Add cream cheese to soup and let it melt and mix in.  This will probably take 5-10 minutes depending on how cold your cream cheese is.  I always keep extra stored in the freezer just for this soup.  Even though the texture changes if you thaw it and try to use it on a bagel it is just fine for soup.

Garnish and serve!

We really like this with yeast rolls but biscuits or cornbread would be great too.

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Spicy Turkey Soft Tacos

This is a recipe that I love to make and freeze.  My husband isn’t much on spicy things.  He likes a little spice but this is too much for him so I just make regular soft tacos for him and these for me.  It works out great.  This recipe makes quite a bit so I always freeze what I’m not eating.

Ingredients:

  • 2 lbs Ground Turkey Breast
  • 1 Can of Chipotle Peppers in Adoboe Sauce (7 oz)
  • 2 Packets of Mild Taco Seasoning
  • 1 small onion, chopped
  • 2 Cans Fat Free Refried Beans
  • Lettuce
  • Tomato, diced
  • Cheddar Cheese, Fat Free
  • Sour Cream, Fat Free
  • Whole Wheat Tortillas
  • 3/4 c. water
  • Cooking Spray

Spray your pan well with cooking spray and heat medium to medium high on your stove.  Add the chopped onion and move them around as the sautee for a minute or two.  Add your ground turkey breast and brown completely.  After it is completely cooked add both packets of taco seasoning, water, beans and the chipotle peppers.  Simmer for 5 minutes stirring and mashing up the peppers, mixing everything very well.

Serve on the whole wheat tortillas with lettuce, diced tomato, cheddar cheese and sour cream.

If you want to freeze, portion out the size that you want and put in freezer bags.  I like to use Ziploc Freezer Bags with the Ziploc Perfect Portions Bags.