Clearing the Fog

My brain feels foggy. I'm not sure where exactly my motivation has gone the last few days and need to explore why I feel this way.  Tuesdays are my "Mondays" if you will as far as eating and even though I've felt lazy and sleepy the last few days, I'm proud to report I was able to lose 2.2lbs this week!! That means I only have 16.8 lbs to go in my 29 x 29 goal! I have 7.5 weeks to get there and this week's accomplishment does help motivate me a bit. I need to focus on the longterm goals of becomming healthy & fit!



This weekend was an uber lazy one. We finally had time to watch Harry Potter 7, Part 1 (bad fan!). It was sorta underwhelming actually, but I think Part 2 will be where all the action is!

We had a quick easy meal of fish tacos. Really, it was just fish sticks from Target in a tortilla with shredded cheese, lettuce and a homemade salsa mixed with a little mayo. These were so easy to make and SO yummy!

I haven't had a fish stick since 1993, so the aroma in the apartment transported me straight back to a time that included roller skating, Tetris & Teenage Mutant Ninja Turtles.

Watching HP7P1 on Saturday put me in the mood for some of the older movies and luckily there was a marathon on all day Sunday. I really like this picture because Peach was shoving her face in my cup and as I was trying to catch it with my camera, I really was only able to get Peach & Ron Weasley.



You're a witch Peach.

 Last night Pete made this yummy brown rice mixture meal. It was a lot of chopping but so worth it. I wanted to start sharing some of the recipies for things on here so it is posted below.

Brown Rice & Corn Salad (Mexican Style)

Ingredients
For rice:
1 1/2 cups brown rice
2 1/2 cups water
1 tbsp butter
1 t salt

For Vinaigrette:
1/4 cup lime juice
1/2 cup olive oil
1 tbsp Frank's red hot sauce

3 cups sweet corn kernels
1 cup of radishes, diced
1 cup tomatoes, chopped
1/2 cup scallions, finely chopped
1 cup kidney beans (from can, rinsed)
1/2 cup chopped carrot
1/2 cup zucchini, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro, roughly chopped
1 avocado, sliced

Preheat the oven to 375 degrees F.
Place the rice into a baking dish (8" x 8").
Bring the water to a boil and combine with the oil & salt. Pour over the rice and cover baking idsh with aluminum foil. Bake on the middle rack of the oven for 1 hour or until rice has absorbed all the water. Fluff with a fork and let cool. Set aside.
In a small bowl, combine the lime juice, oil, hot sauce, and salt and pepper to taste. Set aside.
In a large bowl, mix the corn, radishes, tomatoes, scallions, kidney beans, and half of the cilantro. Mix well. Add the vinaigrette and toss. Season with salt and pepper to taste.  Add the cooled rice and toss again until all ingredients are well coated with the vinaigrette.
Finish the rice by adding the rest of the cilantro & sliced avocado. Serve cool or room temperature.

The rice does take a bit to cook, but I'm sure you have loads of other things you could do for an hour. (Like chop all the veggies, pay a bill, read Unchartered 20s)

Being a new week led me to a healthy breakfast.

Above: Arnold's Sandwich thin, chunky peanut butter, 1 plum. mmm

So now I'm gonna head to the gym and try to break this mental fog!

*um, weird blogging thing - i cannot delete this last sentence- WTF??*
Did you enjoy my mental pep talk to myself?