- Monday: 3.5 miles (TRAINING)
- Tuesday: 4.1 miles (WAKLING)
- Wednesday: 2.53 miles (TRAINING)
- Thursday: 1.56 miles (WALKING)
- Friday: 3.15 miles (TRAINING)
- Saturday: 3.56 miles (WALKING)
- Sunday: 1 mile (WALKING)
My TOTAL HOURS of exercising for the week: 5.5
- Monday: 80 oz
- Tuesday: 88 oz
- Wednesday: 80 oz
- Thursday: 80 oz
- Friday: 96 oz
- Saturday: 96 oz
- Sunday: 72 oz
- Monday: 1161
- Tuesday: 1447
- Thursday: 1375
- Sunday: 1343
Putting myself back on my timer eating schedule was useful in helping me keep those daily calories closer to 1200. But then I got sick of hearing the damn alarm go off six times/day. Sometimes, things just bother me and that's all there is to it!
TRACKING: YES- every single day.
EATING AFTER 8:00 PM: YES
ORGANIZING: Gotta get WAY more serious on this one.
SUPPORTING OTHERS: I can always do better on this one.
DAILY WRITING: Yeppers!
WEIGHT: I am not stepping on the scales until the end of the month. The running/walking/training program I am on is for weight loss not for running a 5k. Right now, it's all about learning to run and weight loss. If I keep stepping on the scale and don't see immediate results, it will act as sabotage which will lead to frustration and, possibly, quitting. And I refuse to let that happen. HOWEVER, I will say that it is going well and I moved up to the next level last Friday! Which means it's back to hard again. Until it isn't. LOL
NEEDS IMPROVEMENT/WEEK 6 GOALS:
- Support and encouragement off others
- Get serious about making a daily schedule- I thrive on schedules and sit idle without them. Go figure.
- The mini challenge is to eat on smaller plates and use smaller utensils. I already do this!
(recipe is from Gluten-Free Baking Classics by Annalise G. Roberts and can be found on page 36...just click on the book to your left to find it on Amazon.)
1/2 cup milk
1/2 cup raisins (I was out of raisins so I used Trader Joe's dried cranberries)
2 cups brown rice flour mix*
1 TBS granulated sugar (I used Turbinado or coconut sugar---can't remember which)
1 TBS baking powder
1/4 tsp xanthan gum
1/2 tsp salt
5 TBS unsalted butter cut into small pieces
2 large eggs
*Brown rice flour mix: 2 parts brown rice flour (extra finely ground); 2/3 part potato starch (NOT potato flour); 1/3 part Tapioca flour (this recipe is found on page 6 of Annalise's book)
- Preheat oven to 425. Line heavy baking sheet with parchment paper (I just used gluten free cooking spray on a cookie sheet)
- Combine milk and raisins in glass measuring cup and set aside.
- Combine flour, sugar, baking powder, xanthan gum, and salt in large bowl of electric mixer. With mixer on low, cut butter into flour mixture until it resembles a coarse meal. Put mixture into a small bowl and set aside.
- Beat eggs in the same large bowl of electric mixer until very large and foamy. Add milk and flour mixtures all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large, 1 inch thick round on lightly floured surface. Cut out scones with a 2 1/2 inch round cutter. Press dough scraps together and repeat.
- Place dough on prepared baking sheet and put in center of oven. Turn oven temperature down to 375 and bake 20-25 minutes until golden and cooked through. Serve with butter or preserves. (We used roll butter and local honey)