So after a week of missing the gym and ordering in at work for an entire week (bleh!), I went back Friday night with Mike and finished week 1 of the couch to 5k program. Just like the previous 2 sessions, it was easy going for the first 2 intervals and then it got harder. I did push through and finish but after taking a week off, I think I am going to do one more week 1 session before jumping into week 2. I think I owe it to my body especially since I went back to the gym yesterday and lifted weights for the first time in what feels like forever. It was definitely a shocker in how out of shape I got so quickly. I learned though and will not be letting this happen again.

I will say though that I felt I started out stronger than last time. I was able to go to a brisk 3.8mph walk to start things off within 2 minutes of starting the session. After that the first two 5 minute intervals of walking/jogging went by really fast and I was feeling really good. Then, once that timer turned past 15 minutes in, I started feeling it and noticing how out of shape I am. I didn’t give up and I didn’t turn the treadmill down but I did think about it a few times.

So by the end of the 25 minutes required by the program I had covered 1.74 miles (up .01 miles from session 1) and burned 170 calories. I also bumped my walking up to 3.8mph vs. 3.7mph and kept my jogging flat at 5.0mph.

I also pressed forward and did another 5 minute walk at 3.8mph, one 5 minuter interval, and then another 5 minute walk before cooling down for the night. I definitely felt like I had pushed myself but in a good way. We’ll see in the morning though what happens. I am hoping to finish week 1 tomorrow before jumping into the car and heading to Baton Rouge for the weekend. It will probably be rough as I am not too sleepy right now and then still up typing in this blog post and I need to wake up early for a doctor’s appointment. Riding an exercise bike for 40 minutes tonight didn’t help either. Oh well. No pain no gain right?

So I decided to revisit the Couch to 5k program. If you are unfamiliar with it the link is here.  Everything seems very easy and straightforward.  You follow the program 3 times a week for 9 weeks and before you know it you are running a full 5k (3.3 miles roughly).  Week 1 requires a brisk walk/jog combination.  At first glance, warming up via a walk for 5 minutes and then alternating 60 seconds of jogging and 90 seconds of walking for 20 minutes sounds like nothing bad.  It actually seems easy and kind of wussy when you are use to running for 20-30 minutes (a year ago of course).

Off I went down to the treadmill and I started up my 5 minute walk – 2.5 minutes at 3.6mph and 2.5 minutes at 3.7mph.  Felt really nice and easy.  Then I started the interval portion.  The first 5 minutes were great, second 5 minutes and I’m feeling a nice sweat, the last 10 minutes I couldn’t believe this program was kicking my butt but I kept going.  I finished off pretty strongly but I’m curious to see how I progress as I was no where near 3.3 miles tonight.

Here are my final stats:

Day 1, Week 1

1.73 Miles

168 calories burned

25 minutes

Day 2, Week 1- Tuesday night!

Monday: Brats and Sauerkraut, 1/2 apple
Tuesday: Brats and Sauerkraut, 1/2 apple
Wednesday: BBQ chicken, salad
Thursday: BBQ chicken, salad
Friday: open to go out to eat
Saturday: BBQ chicken pizza, salad
Sunday: open for ideas

So last weekend before running to HEB, I went through my Fix It and Forget It Lightly Cookbook and decided to give Barbecued Pork Chops a try. I’ve made pork chops before in the slow cooker and they have turned out fairly well so I figured why not. The ingredients were things I already had on hand so I just had to pick up the pork chops which were on sale last week.

Barbecued Pork Chops
4 loin pork chops, 3/4″ thick, trimmed of fat
1 cup ketchup
1 cup hot water
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp brown sugar
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp paprika

1. Place pork chops in slow cooker.
2. Combine remaining ingredients. Pour over chops.
3. Cover. Cook on high 5-6 hours.
4. Cut chops in half and serve.

Nutritional information: 180 calories, 7gms fat, 11gms carbohydrates, 20gms protein

4 Weight Watcher points per serving

My review: The recipe was super simple. I will say though that I was disappointed in the recipe but I think it was more “cook’s error” than anything with the recipe itself. The chops I bought at the store were bone-in and had quite a bit of fat still on them. As I was making this before running off to work, I focused on cutting out the major chunks of fat on the exterior of the chop but didn’t make it to the inside of the chop. Therefore, there was a ton of fat floating around in the pot and all of my chops cooked into a giant meaty clump. It wasn’t very appetizing looking so I decided against posting a photo. Overall, I would give this recipe a rating of 3 out of 5 stars. I would make it again but I would use different chops and possibly a little more sauce to prevent the fat and cooked together issues I experienced.

I didn’t think skipping for a month would be a big deal. I mean look at this past summer, I skipped most of July due to the wedding and then exercised off and on between January and June. Each time I picked myself back up and went to the gym, it was fairly easy to get into the swing of things and there was no revolution from my body. Rather, everything felt good, the stress was going away, and I felt re-energized.

This time around has been a whole ‘nother story as I like to say. I am tense, achy, and quite tired these past two days from exercising. I thought possibly that I just overdid things yesterday by spending an hour on the elliptical machine after taking the month off so I turned things down a small notch tonight – 35 minutes on the treadmill. I hate to say but I’m still not feeling much better about this whole exercise thing. I’m hoping that once I start lifting weights and take some of the focus away from cardio workouts that I’ll start feeling better and re-energized.

I think I’m going to pop an IB Profin and then take a warm bath so I can rest up and do it all over again tomorrow. The results are worth it, it is just a battle to get there!

So here is our menu.  I have 1 recipe posted and will post the others as I make the recipe.

Monday – Lunch: ham & cheese sandwich, grapes, yogurt, banana
Dinner: BBQ Shrimp and Pineapple, salad

Tuesday:Lunch: ham & cheese sandwich, grapes, yogurt, banana
Dinner: Pork tenderloin, salad, peas or corn

Wednesday: Lunch: ham & cheese sandwich, grapes, yogurt, banana
Dinner: Going out to Happy Hour. Will try to eat slow cooker Pork Chops before we go.

Thursday: Lunch: ham & cheese sandwich, grapes, yogurt, banana
Dinner: Slow cooker Pork Chops, salad

Friday: Lunch: ham & cheese sandwich, grapes, yogurt, banana or Lean Cuisine
Dinner: Pork chops & salad or Pizza & salad

Saturday: Lunch: open
Dinner: LSU vs. Florida at Big Woodrows here in Houston. Will be having some Boudin balls and Fried Alligator

I found a great recipe to try out -> BBQ Shrimp and Pineapple Skewers.  The recipe comes from Razzle Dazzle Recipes.  The recipe did not call for a lot of ingredients and seemed easy enough to make at home so I decided to grab all of the ingredients today at the grocery store and give it a whirl.  What I found was that it really was a great and tasty recipe but the skewer part didn’t work out too well as the end of my skewers are thick and combining that with the thick chunks of pineapple raised the shrimp off the grill plate and they were not cooking.  Once I removed the skewers from the process everything went well.

We had this with my garlic and lime asparagus (recipe to follow) which went very well with the pineapple. I give this recipe two thumbs up and will make it again. I failed to point out the recipe for Weight Watchers but I would think that this would be no more than 5 WW points and the asparagus is about 2 or 3 WW points at the most. I’ll try to remember to do this next time.

Pineapple Barbecued Shrimp Skewers

1/4 cup barbecue sauce
1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons chopped, fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 – ripe pineapple, peeled, cored and sliced into 2-inch chunks
4 – metal or bamboo (soaked in water) skewers

In a mixing bowl, combine the barbecue sauce, pineapple juice, lime juice and cilantro. Pour half of the pineapple-barbecue sauce mixture into a resealable bag, add the shrimp and marinate for 15 to 30 minutes. (Reserve the remaining sauce mixture for basting and serving.)

Preheat the grill to medium-high.

Remove the shrimp from the marinade, discarding the leftover marinade. Skewer the shrimp and pineapple onto the skewers. Grill the skewers on both sides until the shrimp are just cooked through, about 3 to 4 minutes per side. While the skewers are cooking, brush them with some of the reserved sauce.

Serve the skewers with the extra pineapple-barbecue sauce for dipping.

First goal: Go to the gym twice this week by myself.  I hate going to the gym and I hate even more going to the gym without Mike.  It is just lonely and boring.  I stepped on the scale this morning and didn’t like what I saw so I think I need to get over this attitude.

Second goal:  Eat healthy meals this week, do not give in to junk food at work and unplanned happy hours.  Do not create happy hours at home with the Magic Bullet (yup I have the As Seen on TV product) even though it creates great margaritas.  Sounds like a reasonable goal.

My menu for this week to help accomplish goal #2:

Monday – Lunch: shrimp alfredo lean cuisine, fresh fruit, yogurt,

Dinner: grilled chicken, asparagus, fresh pineapple

Tuesday – Lunch: tortilla crusted fish lean cuisine, fresh pineapple, yogurt

Dinner:  crawfish etouffee, asparagus, small salad

Wednesday – Lunch: jambalaya, fresh fruit, yogurt

Dinner: grilled chicken, small salad

Thursday: lunch: Chicken parmigiana lean pocket, fresh fruit, yogurt

Dinner: Grilled Chicken salad

Friday: lunch: Chicken parmigiana lean pocket, fresh fruit, yogurt

Dinner: Homemade pizza

Saturday: lunch: beef taquitos

Dinner: BBQ shrimp and pineapple skewers

Recipes and photos to follow. For more Menu Planning Monday visit I’m an Organizing Junkie.

My granola bar came this week and I was excited to give it a try. I brought it to work with me as my mid-afternoon snack figuring it would be healthier than the Zapps chips we keep in the audit room. That thought held steady until I opened the bar and started eating it. I flipped the wrapper around and was shocked to see 230 calories, 10 grams of fat, and 33 grams of carbs – only 4 grams were fiber. I think I would have been better off sticking with those chips! 5 Weight Watcher points, gone!

On to taste, as I mentioned, I selected the chocolate cherry flavor. Unfortunately, the bar tasted more like banana bread and I don’t recall finding any chocolate or dried cherries mixed into this bar. This bar is nothing like the old Luna Chocolate over Cherries bar so if you were a fan, don’t waste your money on this as a replacement.

There was a variety of nuts and grains throughout the bar. I was happy to see bits of pecans as you don’t see those everyday in granola bars. The rest of the ingredients though, sigh. The bar might be natural but syrup, molasses, canola oil, sunflower oil, etc adds up and also makes for a bit of a sticky bar. Yes, this bar is soft unlike the other bars that I have mentioned before so while you could take it on the go and avoid crumbs, you have to keep it in the wrapper or risk it falling about or gumming up your fingers. That could be a plus or a minus depending on where you are running to.

Overall, while I thought the taste was fine, I would not buy a box of these bars at the grocery store. The nutritional ingredients are just way too high in calories and fat and with only 22 weight watcher points per day I can’t afford to spend 1/4 of them on this one product. Also, I want my chocolate and cherry flavors!