Fit Friday July 18, 2008

Ok...I followed the plan beautifully!  Right number of points (I even had some left over)...and I gained .8 pound.  I'm not surprised, the heat and humidity is making me retain water so that my feet are "oozing" out of my sandals.

The plan for next week:

  • water.  Lots of water
  • focus more on the "types" of food.
  • More lean protein, more healthy fat
  • Fewer simple carbs, fewer "frankenfoods"
  • with the heat...5,000 steps if the weather is over 85, 7,000 if over 80, 10,000 if under 80.
  • Start Strength training 4 times next week
  • ~~~~~~~~~~

    Bad news: I lost my pedometer (or maybe that's good news).

    Good news!  Right after UPS brought the new one, I found the old one!  (That mean Manda has it).

    Product review coming up...

    Recipe:  Asian Salmon

    **NOTE:  I used "grilling planks", which I am now hooked on for cooking fish on the grill
    * Exported from MasterCook *

    Asian Salmon - 5 points (core)
    Serving Size  : 6
    Categories    : 5 Point meals, Core, fish, grill, Oriental

    Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
    2             pounds  salmon -- fresh side, boned but skin on (about 3 pounds)
    For the marinade:
    2        tablespoons  Dijon mustard
    3        tablespoons  soy sauce
    2          teaspoons  olive oil
    1/2      teaspoon  minced garlic

    Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

    While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

    Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

    Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 198 Calories; 7g Fat (32.8% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 678mg Sodium.  Exchanges: 4 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

    Share Button

    4 thoughts on “Fit Friday July 18, 2008

    1. Oh...I used all my activity points and only had 8 flex points left. It seems that I remember that was my pattern: I'd lose really well for a week, then I'd lose really little (or even gain). It was an every-other week thing.

      I've spent the week looking at my feet and thinking "this can't be good for my loss chart..."

      But it's just one of those "water" thing. I'm doing core for a week and that'll kick the loss into gear. thanks...I do remember not to hoard the point.

    2. I do too! But during the school year it's not very practical because part of my job involves eating out with students. So I'll do it now and see what happens.

      I did find that even "brown-bagging" core was a pain. It can be done, but takes way more planning time than I had - if I take next semester off of college, it will be easier.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Comments links could be nofollow free.