OMG, this week has been insane! We’re leaving for Ohio in about 12 or 13 hours, IF we’re on schedule, and I still have a thousand things to do AND cook. I’m bringing food for about 12-15 people, so this is going to be interesting. I still have to pack and do all of this by 9:00PM, 10:00PM at the latest. 
We did a ton of shopping this week so I was burning calories and losing water weight like crazy. 9 lbs within the past 8 or 9 days actually, BUT I canceled out half of that by eating Thai Pad Noodles with a whole litre of bottled water and then Nathan’s for lunch. 
So I was up about 3 lbs on the scale again this morning, plus whatever damage I did at lunch. Ugh, whatever! I totally earned those calories lol.
I think I walked 100 miles this week, possibly more. I went on a walk with my mom, Aunt Gina and her dog the other day. Oh my GAWD! I swear it was uphill BOTH ways! We walked about 7 miles around our subdivision, but it was rough. At one point, we hit a part that had no pavement, just water… and mud. It was definitely not a casual stroll around the neighborhood on a typical sidewalk. No, no. This was brutal. My mom and aunt are used to it because they do it pretty often, even in the winter, but I was dying. It’s been awhile since I walked outside on “rough” terrain with HUGE inclines. I was beat the next day. Then we’ve been out shopping all day long everyday this week. I got some awesome clothes and shoes! I had my hair cut + straightened on Monday, then we dropped off our Cadillac to be detailed yesterday. It came out so beautifully!! It looked brand new. Unfortunately, it was raining so it got dirty on the way home. 
The inside still looks shiny and awesome, though! 
Anyway, I did find time to eat and cook sensibly this week, up until yesterday when I let loose a little. Being I’m crunched for time, here are the highlights:
Mediterranean Pasta Salad
- 2oz whole wheat elbow macaroni (210 cal)
- 1oz fresh mozzarella (80 cal)
- 1 diced plum tomato (15 cal)
- Diced red onion (15 cal)
- 10 Lindsay low sodium black olives (50 cal)
- 2 TBSP red wine vinegar (10 cal)
- 2 TBSP Bragg healthy vinaigrette (90 cal)
- Dried parsley
Toss cooked pasta with all the ingredients and eat chilled or room temperature.
Calories: 480
Whole Wheat Linguine with Turkey Pepper Sauce and Steamed Asparagus
I made a batch of tomato sauce in the crock pot with ground turkey breast, red bell peppers, onions and a jar of Franceso Rinaldi no salt added tomato sauce. I’d like to say it was delicious, but it was just ok. A little on the bland side and there wasn’t enough turkey breast for all the sauce and veggies. lol Win some, lose some.
I found these sweet little gems in Price Chopper the other day: Melissa’s baby beets
Why am I so excited about beets? Well, the only ingredients on them is beets! No salt added, already cooked and they are vacuum sealed so they are good until September. LOVE!
<3
Sunday dinner was a little unconventional. I had some sodium left in my daily salt bank, so we bought some lobster tails and enjoyed them at home with mashed potatoes and leftover asparagus:
I grilled them with butter, so they didn’t need any butter on the side.
I had to throw them back on the grill for a few minutes because they weren’t quite done yet. Absolutely wonderful! YUMMM
I’ve been trying to load up on potassium-rich foods all week, so I made the most amazing baked potato bowl the other day:
This marvelous cheese was involved…
- 1 large russet baked potato (~180-200 cal)
- 1/2 cup Eden organic no salt added pinto beans (110 cal) tossed in 1 TBSP BBQ sauce (30 cal) and microwaved until warm
- Bunch of steamed asparagus (40 cal)
- 1oz reduced fat & sodium cheddar cheese (90 cal)
- 34g avocado (~60 cal)
- 2oz Fage Total 0% plain yogurt (30 cal)
Calories: ~550
Alright, I have to go! Next time you hear from me I’ll be on Ohio, or at least on our way there!! 
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