I am not into dieting. I don’t like feeling like there are strict rules or guidelines for what I am allowed to eat. Instead, I look at the big picture and try to make smarter choices and replace ingredients with healthier options when possible. This really works for me. I love delicious food. I am not into starving myself, or cutting things out that I enjoy!

For example, I LOVE Mexican food. Chorizo is glorious. When my husband was excited to tell me about a tasty chorizo substitute that was VEGAN, I was doubtful. But the mere fact that my husband was stoked about a meat substitute had me intrigued, since that’s not usually his bag. I figured what the hell, let’s give it a try. Amazing! I couldn’t taste a difference, other than it was less heavy and greasy. You can really make this however you’d like. If you’d like a little inspiration, here’s the burrito we put together for dinner:


For this particular combination, you’ll need:

Soyrizo (the mister and I used half of the soyrizo for two burritos)

– Eggs (1-2 per burrito)

– Avocado (I mash mine and mix in a little of “that green sauce” from HEB for tasty kick, and we used half avocado per burrito)

– Refried black beans (I prefer Pacific organic)

– Tortilla (I prefer the uncooked tortillas you can get at the store, such as Nana’s uncooked tortillas)

– Spray oil, like Pam

Scoop out and mash up avocado, set aside (add heat, like “that green sauce” or your favorite hot sauce/salsa). Heat up refried black beans. Heat a pan around medium-medium high heat and spray with Pam. Squeeze the soyrizo out of the casing and cook. Add egg to the soyrizo after you’ve cooked it a few minutes, and essentially just scramble the eggs with the soyrizo mixed in. Put it all onto a freshly heated tortilla and you’ve got yourself kickass burrito.


Grilled wedge salad

Ever since visiting Joe’s Farm Grill and trying their famous grilled wedge salad, my husband and I figured we’d give it a try and make it ourselves. I think we pretty much nailed it!

Behold, the yummy results of the bacon/blue cheese grilled salad goodness my dude and I made:


Damn. And man, it was good! I love standard wedge salads, but the addition of applying the lettuce to the grill really adds some depth to the flavor.

Here’s what you will need:

– Iceberg lettuce (1/4 of the head per serving)

– Bacon (3 slices per serving)

– Tomato (1/2 per serving)

– Green onion bundle

– Low fat blue cheese dressing (I like Marie’s Lite Chunky Blue Cheese, but really you can use whatever you’d like)

– Lemon

– Spray oil, I prefer grapeseed oil


Dice the tomato and chop the green onion. Cook the bacon per the directions on the package and then chop that as well. Chop the iceberg lettuce head in half and spray each half with a light layer of oil. Once your grill is up to a high heat, you will put the lettuce halves directly on the grill for about 2-3 minutes. Once you pull those grilled salad halves off the grill (there should be satisfying grill marks), divide them up into quarters. Each quarter gets a happy covering of a couple tablespoons of the lite dressing, and the chopped bacon, tomato, and green onion all over the top. Finally, cut the lemon into quarters and squeeze fresh lemon over the top of your salads.

Depending on what dressing you use it’s reasonably healthy. The bacon is a small amount of naughty in an otherwise low guilt meal. And bacon isn’t that bad as long as your not eating it excessively, in my opinion… For example, check out the nutritional info for a serving of the bacon we buy. One serving is 2 pan fried pieces and as mentioned before, we use 3 slices for this recipe per serving.

SUCH an EASY recipe. We have already made plans to make this again.


Bicycle! Bicycle! (I want to ride my bicycle, I want to ride my bike)

Queen: Bicycle Race

^^ Figured I’d just put that right there, in case the song is stuck in your head now too.

My husband and I purchased road bikes a few months ago (mine is the mint one in front).


At first I was really intimidated. We had been riding on single speed beach cruisers. We decided to upgrade because (A) we wanted to go longer distances and (B) we wanted to go faster! It was like learning to ride a bike all over again, I didn’t get the gears and what to do. But now… Love it! We’ve been working on longer distances. On the beach cruisers the longest was like 12 miles. We are now doing 25-30 mile trips on these fancy road bikes. I’d like to ramp up and go longer distances, but it will have to wait a little longer. See, I live in the Phoenix, Arizona area. At the moment, to do a long ride without getting over heated and riding in 90-110 (or more) degrees, we have to get up on our days off before 6 AM to have enough time to ride 20+ miles and get home before the scorching begins. It’s lame. But once it cools down after the summer I am hoping to have built up a good endurance on these longish rides so that I can knock out 50 miles (or more!) My ultimate goal would be a century ride, but I’m a long ways off.


I love apps

I have found what works for me. And that is IN MY FACE accountability. I use apps to help me with my success. The number one app I use every single goddamn day is MyFitnessPal. I input everything I eat and drink as well as keep track of calories I burn while exercising. In a way it’s like a game for me, and calories are points. I “win” when I come in under budget. I love it, and the best part of that app is the database is huge! Almost every food can be found in there, you can even scan barcodes and create frequent meals/recipes.

I also use Runtastic (along with it’s sister product Road Bike) to track my bike rides and hiking/walking. They are perfect because they synchronize with MyFitnessPal. All I have to do is turn on Runtastic (or Road Bike) when I’m doing an activity, then when I’m done it uploads the calories burned automatically for me.

I have realized I need something that’s easy for me to keep up with. Like I said with the ‘in my face’ bit — I’m always screwing around on my phone. It’s really easy for me to log into the MFP all throughout the day to tally what I’ve eaten. I’m constantly reminded to do so because it’s right on my iPhone’s homescreen. I don’t even have to try to remember to do it anymore, it’s a habit.

MyFitnessPal does something else for me that’s brilliant – it speedily helps me to make smart choices. Before ordering a cocktail or food, I look it up and see whether it’s cool or not. It’s kind of gross when I realized some foods I used to order and think were healthy (like some salads) are over 1000 calories for a single serving. Unnecessary!  It leads to wiser choices and thinking twice before having one more beer… that is just empty calories.


Progress – June 2013

My weight loss is slowing down, but it’s still happening.

I am now down to weighing 134, so that’s 26 pounds lost. That puts my BMI at 21. (YES!)

I am quite pleased though, as my clothes are fitting better and I am continually able to go shopping for smaller sizes (shopping has honestly never been so fun). I think the main reason the scale doesn’t look much different but my body does, is that I have been working more on toning and a little muscle building. I am definitely not going for a muscular look, but I would really like to increase my strength and tone more. I’ve noticed my arm wiggle is essentially gone. My leg muscles are rocking, they look better than they ever have. I even have these cool muscles in my back and shoulders I didn’t realize I had been working on.

Another point of pride is that between my last progress post and this one, I had a nearly one week vacation in the motherland of naughty delicious food: Texas. And I did well! I wasn’t able to hit the gym but I kept active… walking, playing with my 2 year old nephew, and swimming a few days. And even though I allowed myself some decadent BBQ a couple of nights, I tracked my calorie intake and made sure I wasn’t ruining any day by going too far over my daily calorie/fat goals. Success!

Photo from weigh in at 134 taken a couple of days ago:

stripe dress