RSS Feed

Tag Archives: Spinach

Rough morning, Tough workout!

Have you noticed anything different?  You haven’t?!? Let me give you a hint…  Look over to your right.  And then click that little “Like” button!  I set up a TresLaLa to TinyLaLa Facebook page!  You know you like it!  Just hit the button!  🙂

This morning was rough, my friends.  I had a few too many glasses of wine at the shrimp boil yesterday.  Not to mention that extra beer that I threw in there.  I’m not able to sleep any more after getting my drink on.  So I was awake at 4:15 AM, just staring at the clock (which is really hard because I can’t see the clock without my glasses on or contacts in).  I just hate the feeling when you WANT to be asleep, and you know you NEED to be asleep, but just can’t sleep!  Alcohol really screws with my sleeping patterns – yet another reason why I’m trying to limit to 3 drinks in any given 24 hour period (yesterday’s party was 6 hours long…).  I just never seem to remember when I’m having fun & socializing that it’s not going to feel good at 4 AM.  D’oh!

Nekkid cauliflowers...

Today’s TinyLaLa Check In has been postponed until tomorrow, folks.  I got my body fat tested at the gym today (calipers method, belch!) but I forgot all the details at work!  Boo.  I’ll check in early tomorrow my time to get those deets posted.  I have to warn you – it ain’t pretty…

Today I started a training program at the gym at work.  It’s called The Biggest Winner.  It’s a group training session, where we’ll meet with a personal trainer either once or twice a week for 12 weeks.  I signed up for the 1 per week group (either Mondays or Wednesdays – which means I’m going to have to take another look at my workout calendar to figure what works best).  I’m finding that I need more personal attention – even though it’s a group training session, I feel like I need the push.  I wish I were able to work out as hard as I do when I’m with a trainer when there isn’t one around, but alas…  it doesn’t work that way for me.

Stay tuned to this space to start seeing the weight fall off me!

Today was the first day of the program.  Weight, BF assessment, measurements, fitness assessments, and a workout.  I’ll fill in all the details tomorrow.  Promise!

Tonight’s dinner was roasted cauliflower (a head of cauliflower cut into florets, topped with olive oil spray and garlic gold nuggets baked at 425* for 13 minutes), wilted spinach (a bag of organic spinach that was about to turn, heated on the stove top with a spray of olive oil and more garlic gold nuggets), and leftover salmon.  I’ve decided that I can’t buy Costco‘s salmon any more.  I really don’t like the leftovers!  My microwave / kitchen / first floor stinks!  But, dinner was tasty & nutritious.  YAY for planning!

Of course, planning only works when you work it.  This morning I was running late for a meeting, so I forgot my breakfast AND lunch.  Grabbed an egg white sandwich with cheese & bacon on a whole wheat English muffin for breakfast, and a chicken salad sandwich with tons of veggies and Baked! Doritos for lunch.  Were these terrible choices?  No.  Were they what I’d eat if I had thought about it before placing my order?  No.  No winners in this, friends.  Planning = 0; Lara = 0.

I came home tonight to about a gazillion new magazines!  Not sure what the deal is, but I am inundated!  For some reason I got Harper’s Bazaar too.  Weird – I’m sure I didn’t subscribe to that…  Strange.  While the hubby fills his brain with Monday Night Football, I’m headed up to bed with a cup of tea and a stack of mags!

Do you work out with a trainer?  Have you in the past?  Were you able to take what they taught you and incorporate it into your normal workout routine?

Anyone else have the inability to sleep after a few drinky-poos?

Winner, Winner… Fish dinner!

I’ve thought a lot lately about the best ways for me to make sure that I hit my weight loss goals this year.  And basically, I have decided to keep doing what I’ve done recently:
  • Eating on plan
  • Working out
  • Staying positive
  • Focusing on myself
  • Blogging!*
* Sorry, kids.  You can’t get rid of me that easily!

Boneless, skinless Tilapia? Really?

I know that I need to get a bit more creative in the kitchen.  And by creative, I mean I need to try to make more simple meals during the week – with a plan!

So, in planning this week’s meals, I chose all new recipes.  Last night’s was a complete hit!  Super Yum Sauce was still good at lunch today.  Yes, it’s that good, folks.  I could lap it up.  Seriously.

Tonight I had planned on this fantastic tilapia recipe…

Pre-baking: Check out those chunks of garlic! But, it was perfect - not too much!

When buying tilapia, there are a number of different options out there.  However, only farm-raised USA-grown tilapia is considered sustainable from the Monterrey Bay Aquarium Seafood Watch.

TILAPIA

© Monterey Bay Aquarium
SEAFOOD RATING MARKET NAMES WHERE CAUGHT HOW CAUGHT
Tilapia Best Choice: These fish are abundant, well managed and fished or farmed in environmentally friendly ways. Izumidai U.S. Farmed
Tilapia Good Alternative: These are good alternatives to the best choices column. There are some concerns with how they are fished or farmed – or with the health of their habitats due to other human impacts. Izumidai Brazil, Costa Rica, Ecuador, Honduras Farmed
Tilapia Avoid: Avoid these products for now. These fish come from sources that are overfished or fished or farmed in ways that harm the environment. Izumidai China, Taiwan Farmed

Source

I think it’s extremely important to buy sustainable food.  And for me, fish is one of the easiest.  If you shop at Whole Foods, they have a little sticker on the tag of the fish indicating where it came from and if it’s sustainable.  My local grocery store, Sprout’s, indicates where everything came from, and whether it’s farmed or wild.  Using either the Seafood Watch App on my iPhone or Android, or the Seafood Watch Pocket Guides, I find it really easy to make a great choice that I know is better for the environment and healthier.

Greek Tilapia Florentine
Adapted from Clean Eating Magazine 

  • 3  five oz Tilapia filets
  • 1 Tomato, chopped
  • 3 Cloves garlic, thinly sliced
  • 3 tbsp chopped fresh parsley
  • Juice of 1/2 lemon
  • 4 Green onions, chopped
  • 2 Cloves garlic, chopped or pressed
  • 1.5 tbsp Olive oil
  • 10 oz Baby spinach
  • 1/3 c Low-fat Feta cheese

Sautéing green onions...

  1. Preheat oven to 350*.
  2. Lay filets in a baking dish.  Top with tomatoes, sliced garlic & parsley.  Squeeze lemon over fish.  Cover with foil; bake for 20 minutes, until fish is opaque and flakes easily.
  3. In a large, deep skillet, heat oil.  Sauté green onions and chopped/pressed garlic for a minute.  Reduce heat and add spinach.  Cook until wilted (about 3 to 5 minutes).  Add feta and heat until melted.
  4. Place 1/3 of spinach/feta mixture on each plate, top with fish & tomatoes.

Wilted spinach, green onions, garlic & feta

I didn’t buy enough spinach, so ours was a bit short.  The leftover tilapia filet will be served with tabouli, since I only made enough spinach for 2 servings…

Final product - A winner for the rotation!

Finished the evening with a cupcake.  Turns out the hubby didn’t take them into work today, and I just had to have just 1 more!  But, I made him promise that he had to take them in tomorrow…  They just cannot stay in this house!

Do you care where your fish / beef / chicken come from and whether they are sustainable?   How does it affect your grocery shopping & eating out?

%d bloggers like this: