Howdy! So apparently it’s Wednesday… but I swear it feels a lot more like Friday! Or maybe that’s just wishful thinking? Either way, here we are!
Well I didn’t quite make it to the gym this morning… Nora woke up at like 5 or 5:30 (gym time) and was crying her eyes out because she just HAD to go downstairs… so I took her downstairs where she almost immediately fell back asleep, and so did mommy. By the time I woke back up it was almost 8am and far too late for a trip to the gym. I did bust out 50 pushups and 100 crunches and did some stretching… so at least I did something, right?
For dinner last night I made an Enchilada Casserole of sorts and I was pretty happy with the way that it turned out! Lord knows I love me some mexi-food! Recipe is below…
Food Today:
Breakfast:
½ c homemade granola w/ ¼ c light unsweetened soy milk
Snack:
Oatmeal w/ raisins and cinnamon
Lunch:
Leftover veggie chili
Snack:
Protein tofu
Dinner:
Pizza is on the menu but it may be leftovers… they’re taking over my fridge! Lol
So I think I’ve decided to pass on the 30 day weightloss challenge… I just really don’t have the time in my days to calculate caloric intake or calories burned and all of that good stuff… so I’ll just play along on the side. J However if any of you lovely readers would like to participate, feel free to shoot me a message on FB and I’d be happy to forward the details to you!
Not a whole lot to report today… I mentioned something yesterday about debating on how much I wanted to share on here but I think I’m going to keep quiet about certain things for the time being… I think I just need a vacation. J
Enchilada Casserole
1 jar Red Enchilada Sauce of choice
12 Corn tortillas
1can Black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced
1 ½ c corn kernels, thawed if frozen
1tbs minced garlic
Vegan Cheddar cheese (I like Daiya brand)
Shredded/chopped lettuce
2 green onions, diced
½ c diced cilantro
¼ c diced tomato
S&P to taste
- Preheat oven to 375
- Combine beans, bell pepper, red onion, corn and garlic in a bowl. Season w/ S&P
- In a square baking dish, ladel/pour a bit of the enchilada sauce on the bottom, tear 3 corn tortillas in half and layer them in the bottom with the flat edges against the sides of the dish. Put the 4th tortilla in the center to cover the gap.
- On top of the tortilla layer, spoon ½ of the veggie mix and spread evenly. Top with some more enchilada sauce and a sprinkling of cheese
- Make another layer of tortillas, veggies, sauce and cheese
- Top with another layer of tortillas, then the remainder of the sauce and some additional cheese.
- Cover with foil and bake for approx 30 minutes
- At the end of the 30 minutes, carefully remove foil and continue to bake for 5-10 minutes until edges of tortilla crisp a bit, but be sure not to burn cheese
- Mix lettuce, green onion, cilantro and tomato in a bowl
- Remove casserole from oven and top with lettuce blend and serve! Yum J
So last night, my mom brought some of my high school stuff over that I had left at her house… in the box was my 8th grade cheerleading uniform! I put it on and it was too big for me! I had mixed feelings about it; it felt great to know that I’ve come as far as I have to be smaller than my 8th grade self… but at the same time, it made me kind of sad remembering that I was that large as an 8th grader. I can’t help but be sad about the life that I missed out on because I struggled so much with my weight. A lot of times, when I think back on my childhood I remember how hard things were and how mean the other kids were to me… I know I missed out on a big portion of my life due to my weight and the self-confidence issues that came along with it, and I hate that. I can only make my life the best it can be from this point out and provide the best life for my little girl…. So that’s what I plan to do. J
Anyway, that’s about all I have for the day! Thanks for stopping by J
Until tomorrow…
That is EXACTLY what I made for dinner last night!
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