Running down the Scale


I Run.

If you would have told me this four years ago, I would I have laughed at you.

If you would have told me this about five months ago, I would have chuckled. Running? My exercise of choice? Running, really? Over biking, or walking?

Yes.

I spent a hot summer trailing behind a friend of mine, who could go faster than me without even trying. Sweating in 98 degree heat, running, huffing and puffing.

See the thing is, for the first time in my life, weight began to fall off of me. I was on my parents diet (mostly), working, and running alot. I had never seen such good results...and trust me. I have been trying to loose weight for YEARS.

So, that is my little peace about running, will you come run with me?

Races Completed: Independence Day 8k, Veteran's 5k

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Tagged: runningexercisediet

Tagged: runnermotivationhealthyexercisediet

If you have a killer sweet tooth, try vegan chocolate cake. It’s not the best, but it lessens the blow of calming your craving.

If you have a killer sweet tooth, try vegan chocolate cake. It’s not the best, but it lessens the blow of calming your craving.

Tagged: healthweightlossveganchocolatedessertdiet

3 Tips for a Healthy Lunch

According to eatwell.com

  • 1. Vegetables

    Making vegetables the largest portion of your lunch boosts your lunch’s total nutrition (vegetables deliver disease-fighting phytochemicals and essential vitamins and minerals) and gives you a healthy dose of fiber—a must-have when you’re dieting. Why? Fiber helps you stay satisfied longer, plus research shows that upping your fiber intake may help promote weight loss. Find low-cal, high-fiber lunch recipes here.

  • 3. Whole-Wheat Bread

    Eating whole-wheat bread in place of refined white bread may help you trim your total body fat, as well as that much-hated belly bulge. A study in the Journal of Nutrition showed that people who ate about 3 servings of whole grains a day had about 2.4 percent less body fat and 3.6 percent less abdominal fat than those who ate barely any whole grains at all. Aim for at least three servings of whole grains daily (a slice of whole-wheat bread equals one serving). Other great sources: whole-grain cereal, oats, bulgur, quinoa and brown rice.

Tagged: health tipshealthyrecipiesdietweight loss

This seems like a bit of work, but it sounds fantastic!
Ingredients
3 pounds (6 medium) summer squash and/or zucchini 
Kosher salt 
2 tablespoons extra-virgin olive oil 
4 scallions, thinly sliced, white and green parts separated 
1 jalapeno pepper, seeded and minced 
3 tablespoons chopped fresh parsley 
1/4 teaspoon freshly grated nutmeg 
Freshly ground pepper 
1 tablespoon unsalted butter 
6 large eggs 
1/2 cup grated pepper jack or sharp white cheddar cheese
Directions
Grate the squash into a colander using the  large holes of a box grater (or use a food processor fitted with the  shredding attachment). Toss with 1 tablespoon salt, then let drain in  the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid  as possible.
Preheat the oven to 375 degrees F. Heat the olive oil in a large  ovenproof skillet over medium-high heat. Set aside 3 tablespoons  scallion greens. Add the remaining scallions (white and green parts),  the jalapeno, and salt to taste and cook until the scallions are soft,  about 3 minutes. Add the shredded squash and cook, stirring  occasionally, until tender, about 7 minutes. Stir in the parsley,  nutmeg, and pepper to taste. Cook until the mixture is slightly dry,  about 1 more minute. Remove from the heat and let cool, 5 minutes.
Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide  indentations in the mixture with the back of a spoon; put 1/2 teaspoon  butter in each one. One at a time, crack each egg into a small bowl and  pour into an indentation. Season with salt and pepper, and sprinkle with  the cheese.
Transfer the skillet to the oven and bake until the egg whites are  set and the yolks are cooked to desired doneness, 10 to 12 minutes.  Scatter the reserved scallion greens on top.
SERVINGS: 6
Calories: 209
Total Fat: 15 grams
Saturated Fat: 5 grams
Protein: 12 grams
Total carbohydrates: 9 grams
Sugar: 6 grams
Fiber: 3 grams
Cholesterol: 227 milligrams
Sodium: 258 milligrams

This seems like a bit of work, but it sounds fantastic!

Ingredients

  • 3 pounds (6 medium) summer squash and/or zucchini
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 1 tablespoon unsalted butter
  • 6 large eggs
  • 1/2 cup grated pepper jack or sharp white cheddar cheese

Directions

Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

SERVINGS: 6

Calories: 209

Total Fat: 15 grams

Saturated Fat: 5 grams

Protein: 12 grams

Total carbohydrates: 9 grams

Sugar: 6 grams

Fiber: 3 grams

Cholesterol: 227 milligrams

Sodium: 258 milligrams

Tagged: foodhealthy foodvegitariandietweight loss

What I am giving up for lent…
Excessive eating (no more than 1500 calories a day)
Sweets
Let’s see if I loose some weight in 40 days!

What I am giving up for lent…

  • Excessive eating (no more than 1500 calories a day)
  • Sweets

Let’s see if I loose some weight in 40 days!

Tagged: over eatingdietweight loss

Goal this month, is to work on toning my legs

Goal this month, is to work on toning my legs

Tagged: thinspodietexercise

I can’t wait for another race

I can’t wait for another race

Tagged: healthydietexerciseracing

Tagged: runningdiethealthy

Tonight on my radio show… 10/4

Tonight on The Round table…Hawaiian and Carrie D will be discussing various causes and organizations we are passionate about. Also we will be giving updates in the world of fitness. Join us for Closing Time! Streaming live on winrfm.com 10pm-midnight

Tagged: fitnesshealthdietradio showclosing time