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

Ask me anything

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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

piecesinprogress:

CHEESEY EGG POCKETS!

Hard boiled egg whites make perfect little cups and tonight I filled them with Kraft Fat Free shredded cheddar cheese for the BEST SOURCE OF LEAN PROTEIN I have EVER found!!

96 calories, 0 fat, 2 CARBS…. 21 PROTEIN!!

To make:

3 hard boiled eggs

1/4 cup nonfat shredded kraft cheddar cheese

1- cut all eggs in half, scoop out yolk

2- measure out serving of cheese, carefully stuff eggs with it

3- microwave 45 seconds

done! enjoy! :D

You can find this and other egg white recipes here:

piecesinprogress.tumblr.com/eggtastic

Tagged: cookingdietexercisefitblrfitnessfitspofoodhealthhealthyinspirationjogginglosing weightmotivationmusclenutritionproteinrunningstrengthwalkingweightweight loss

nomoremrsfatass:

Um, yum!

nomoremrsfatass:

Um, yum!

Tagged: healthyfoodthinspirationthinspofitspo