And Now Week 6

Wow this Snatched journey has whizzed past. I am actually really sad for it to be ending. I’ve decided to stick with my plan and do 2 classes/week at Mark Fisher while keeping up 2 days a week at Blink. It’s slightly less than the 5 days I’m doing now but I am fairly certain it’s sustainable.

What I’m more concerned about is how nutrition factors in. We’ve been doing 2 week check-ins with Mark and he hasn’t adjusted any of my macro-nutrients even though I’m experiencing MINIMAL weight loss (I’m losing inches though!). So I’m not sure when it STOPS working what I do… Presumably if I’m still a member at Mark Fisher Fitness I can ask him for advice — he prides himself on being open/available to all his ninjas.

Last class was fun! We bought some ninja masks and all wore black and it was a silly good time. It kind of turned into a 50 Shades of Grey thing but … what doesn’t? This is our class picture and I LOVE them. I will really miss these silly people after next week. ALSO tragically — I am missing our last class due to a handbell festival. So I’m trying to figure out nice ways to say goodbye to these guys on Thursday.

Karen came over and we cooked a bunch this weekend as always. I am hoping to try and keep up some of this recipe planning for the time to come as it’s been infinitely helpful to me.

We made

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Everything was really tasty and I’m glad to have stuff for the week as always. This will be a busy week. I am thinking maybe I should’ve roasted a big bag of vegetable to go with lunch though as I don’t have any greens today. But so goes. Might be able to work that out tonight.

For the two weeks after snatched I was thinking about participating in Buzzfeed’s Clean Eating Challenge. I think I’d beef up the protein portions a little but it looks fun/easy enough to follow. I might see if Randall will do it with me. (Or any of you? Any takers??)

I am a little concerned I’m not going to get my 5th workout in this week because the bell festival is taking up my entire Saturday and Sunday. I may see if I can get an appointment Saturday evening because I think that’s my only shot so far.

Anyway — the end of snatched nears  my anxiety goes up. I think that’s normal. I don’t want to lose the momentum that I’ve worked really hard to maintain! There is a “Life after Snatched” workshop that I will attend so that’s good. And I’m sure Mark will have good tips on continuing to live your best life after snatched.

I’ve also really enjoyed having this blog space so thank you all for your encouragement and listening! I’ve been really moved by my friends who have popped up to say they’re reading and offer their own thoughts and feelings on my journey and theirs! Keep on doing everything in your control to live your best life! You can do it!

Really Tasty Sunday Recipe – Greek-Style Fresh Veggie Casserole (Briami)

Bon Appetit recipe for Greek style veggie casserole

Bon Appetit recipe for Greek style veggie casserole

One of my Sunday rituals is trying to get something together to take to work during the week. Usually I make a big “one-pot” batch of something healthy and easy so that I don’t have to worry about fixing lunch during the work week. This veggie casserole thing from Bon Appetit was really awesome. It did take a little over an hour start to finish, but overall it was incredibly easy and tasty.

Briami is a traditional Greek dish that is pretty similar to ratatouille. You can use pretty much whatever veggies you want, but traditional ingredients include zucchini, potatoes, onion, and tomatoes.

Basically, all you need are a couple of potatoes, an onion, a zucchini, a can of tomatoes, and some green beans. We substituted a bag of frozen green beans, because we are lazy, and didn’t feel like cleaning fresh ones.

Even the chopping was pretty minimal. Basically, you just chop up your veggies and bake them in the oven with some olive oil, lemon, and garlic for about an hour.

The only issue I had with the recipe from Bon Appetit was that the directions have you cool the onions and zucchini on a wire rack. But, you don’t really need to do that. When I make this again, I’ll just scoop them into a bowl.

 

 

The New Cooking Website from the New York Times is Pretty Great

NYT Cooking

I am always looking for cooking inspiration. The New York Times just debuted a new website called NYT Cooking (still in beta) which is pretty awesome.

The site is really attractive and well designed, but my favorite thing is that it’s really easy to filter and search for specific ingredients, dietary restrictions, and cuisines. For example, searching for vegetarian and Italian pulls up 508 recipes. You can also save any recipes you like to a “recipe box” connected to your account.

I made the Farfalle With Artichokes, Peas, Favas and Onions to take in to work for lunches this week.

A few other recipes that I added to my recipe box:

White Bean, Summer Squash and Tomato Ragout

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Cold Sesame Noodles With Sweet Peppers

Grapefruit With Olive Oil and Sea Salt