Weight Loss Wednesday

Well not such a good week for the weight loss… I have to report 0.00%  But that is not a gain either!

Hope this week goes better.

My New Favorite Find

I found this bag lettuce at Publix this week and I LOVE it! It was cheaper than Publix brand romaine hearts and there is a ton of lettuce! Check it out and let me know if you agree.

Leave of Absence

So sorry for the leave of absence from “A Few Whole Grainers” for almost a YEAR! Over the past 12 months John and I have been preparing for and welcoming our sweet new baby boy. Who arrived in April and is just precious!! We are so in love with our new little one. BUT we are back and ready to lose some of our baby weight (yes both of us). I was honestly very pleased with my pregnancy weight gain considering I delivered a 9lb 13 oz baby!

But as I was reading my Eat This Not That tweets yesterday one pretty much summed up my entire last year… “There is no love sincerer than the love of food”. During pregnancy I didn’t have cravings but I LOVED everything! 

Here are a few pictures of the baby bump and our new little guy. 

 

 

So the goals are….  

Establish a jogging routine. Which has been VERY difficult in this Florida weather. The heat index today is 115! But I have to confess I have a new love. Pushing my baby boy in a BOB stroller. It is the best feeling! He loves it and I am jogging again!

Run a 5K and 10K this fall. 

Reach my Goal Weight by October 30th.   — I am hoping to steal my sister-in-law’s Weigh In Wednesday idea and post my weight loss each week. –

Hope you guys have a good afternoon.

 

 

CORRECTION: A Few Whole Grainers

That is right… John and I are expecting our First Baby in April and we are both totally excited. However, our goals haven’t changed. I still want to have a healthy pregnancy and plan on exercising as much as possible (including a few 5Ks) but walking. And John is still planning on running and meeting his goals.

Here is a little video we created with the first picture of our Baby.

10 Foods That Sound Healthy (but Aren’t)

I read this today and thought it was worth a post. 

By Cooking Light

10 Foods That Sound Healthy (but Aren’t)

Scuppernongs Are Here!

I heart scuppernongs! They are so wonderful. I sure do  miss picking them with Grandaddy Jones. Oh the memories.

 

Nurtition Facts

Scuppernong grapes contain 95 to 100 calories per cup. Scuppernongs are high in Vitamin C and contain potassium, Vitamin B, and trace minerals. They are naturally low in sodium and free of fat and cholesterol.

START!

 

Our friend Carla is walking in a Heart Walk in memory of her Mother.  We are so proud of her and love the American Heart Association motto

 ”Walk more. Eat well. Live longer. Start! today”.

 Walking for as little as 30 minutes a day provides heart-health benefits. START! your journey today with the American Heart Association’s movement to get you walking.

Also, visit the following site to help Carla reach her goal of $1,000.00

Aug/Sept Goals

Here are out June/July Goals and the update. 

• Compete in a couple 5Ks and improve our time. 

We ran 1 5k this summer with the heat and my knee issues we didn’t compete in more than one and we have not improved our time. 

• Reduce the amount of artificial sweeteners we ingest.

we ingest less but still room for improvement

• Drink more water

ok, we can do better

• Enjoy the summer!

Yes we have!

• Our Marathon plans of running the Rock n Roll Series in Las Vegas on December 5th – have been changed.

Due to a change in the finishing time we decided to get a refund and choose another run… but we have not settled on a date.

August/September Goals

• Consume more water
• Consume  fewer soft drinks/caffeine in August
• Consume NO soft drinks from September 1st  to September 30th
• Continue running daily and letting Emily’s knee heal
• Lose 10-15 lbs by September 30th.

Chicken and Guacamole Tostadas

We had these Tostadas tonight and they were AWESOME!! I think one of our new favorite recipes. Enjoy!

 

Ingredients

• 1  ripe peeled avocado
• 1  cup  plus 2 tablespoons finely chopped tomato, divided
• 3  tablespoons  minced fresh onion, divided
• 3  tablespoons  fresh lime juice, divided
• 1/2  teaspoon  salt, divided
• 1  small garlic clove, minced
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  minced seeded jalapeño pepper
• 2  cups  shredded skinless, boneless chicken breast
• 1/4  teaspoon  smoked paprika
• 8  (6-inch) corn tostada shells

Preparation

1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.

2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.

3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

Yield: 4 servings (serving size: 2 tostadas)

Nutritional Information

Calories: 345

Fat: 15.4g (sat 3g,mono 6.9g,poly 4.5g)

Protein: 25.4g

Carbohydrate: 26.9g

Fiber: 5.4g

Cholesterol: 60mg

Iron: 1.9mg

Sodium: 548mg

Calcium: 24mg

From Cooking Light

Eggplant Crustini

Ingredients

• 1  (1-pound) eggplant
• 1/4  cup  extra-virgin olive oil, divided
• Cooking spray
• 16  (1/2-ounce) slices multigrain baguette
• 1/2  teaspoon  salt, divided
• 2 1/2  tablespoons  fresh lemon juice, divided
• 1/4  cup  whole-milk plain Greek yogurt
• 1/2  teaspoon  freshly ground black pepper, divided
• 1  garlic clove, minced
• 1  cup  arugula
• 1  cup  red, orange, yellow, and green cherry tomatoes, quartered
• 2  tablespoons  fresh mint leaves, torn
• 1  ounce  Parmigiano-Reggiano cheese, shaved

Preparation

1. Preheat grill to medium-high heat.

2. Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.

3. Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.

4. Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.

Yield: 8 servings (serving size: 2 crostini)

Nutritional Information

Calories: 175

Fat: 9.5g (sat 2.1g,mono 5.3g,poly 0.8g)

Protein: 6.2g

Carbohydrate: 17.7g

Fiber: 5.9g

Cholesterol: 4mg

Iron: 1.2mg

Sodium: 330mg

Calcium: 195mg

  From Cooking Light