Probably Gonna Turn into the Hulk

So, the inspection?  Kinda no big deal this time around!  The only major things that need fixing are a Radon system needs to be installed, and the fans from each of the bathrooms need to be vented through the roof in the attic.  They currently just stop there.  Other than that it’s just minor repairs that come with a 34 year-old house.  Score one for us!  Finally.  Soooo, we close on June 11, but we’re hoping to get the bank on board with a little bit earlier of a closing since the house is vacant.  We’ll see!

In accordance with my workout plan, yesterday I did my 30-40 minutes of cardio in the form of a lunch time spin class.  44 minutes and 17.2 miles later, I had melted into the ground and could barely pull myself off the bike.  At one point my bike was on resistance 20, that’s as high as they go.  I’m not even sure I was actually pedaling.  It was tough, but awesome.

Like I mentioned yesterday, there are also some nutritional guidelines that go along with this training plan, and I thought I’d go into that a little bit today.  Taking into consideration my current stats, the trainer is recommending I eat 1975 cals a day, including 198g each of carbs and protein, and 44g of fat.  I am finding it nearly impossible to consume that much protein, I hit 121 g on Monday and 105 g yesterday.  I’m also struggling to hit my calorie count, which I actually found surprising.  So here’s what two days of eats look like while trying to stay low-fat, high protein.  Surprisingly I’ve managed to stay below my 44g of fat allowance.

Monday

Tuesday

Yesterday I felt like I was eating all day long, and even when dinner time rolled around wasn’t that hungry and sort of just made myself eat.  It’s not so bad really, because I kind of enjoy eating constantly and never being so hungry I want to murder someone.  We’ll see how this works out for me in the next few weeks.  Speaking of dinner though, I had some technical issues last night.  I really wanted to grill my chicken an peppers, but after going through every single match I could find in the house, still couldn’t get the charcoal grill lit.  This happened instead:

Sigh, I fail.  Oh well, my kebabs tasted just as delicious this way, and because I still had some calories left I ate ice cream and drank wine for dessert.  Yup.

Anywho, that’s it from me today, have a good one!

Impulses

Yesterday it was fan-fucking-tastic outside.  Today, we’re apparently going to break records with the temperatures and with a high of 76 for our Saturday St. Patty’s party I couldn’t be happier.  Around noon yesterday, I dragged my stuffy and coughing self, along with my laptop and lunch outside to some picnic tables located relatively close to the building and prayed the wireless would reach.  It did, and I spent the next two hours outside working, while simultaneously wishing my laptop battery would last forever.  I’m pretty sure the backs of my shoulders got some color, and the sun definitely made me feel less like I was dying.  One more pic of yesterday’s colorful ensemble.

gratuitous picture of my outfit Thursday

As you can see above, I’m in the gym locker room, which means I did some measly workout yesterday.  Holy god are my legs sore from a combo of yoga and the strength class.  I suffered through 40 minutes on the elliptical and 20 minutes on the treadmill before driving home with my sunroof and windows wide open.

So, on Tuesday night I went grocery shopping post work and work-out which meant I was absolutely starving once I got there.  This usually bodes horribly for both my credit card and nutrition because I impulsively throw things like three frozen pizzas, bags of chips and other junk into my shopping cart.  I exercised a good amount of restraint this week and only bought one frozen pizza, and a bag of cheddar and sour cream Cape Cod chips, but somehow this also found its way into my goods.

Um, say what?  It looked easy and convenient, much like my guy roommate I once dated in college, and so when I arrived home last night I used it on some chicken.  Luckily this impulse buy ended much better than that relationship and my chicken was delicious.  Although I didn’t end up using all the mixture, so if I end up buying this again I probably won’t dump the chicken in the bag but sprinkle some on a plate to preserve the rest.

With a side of ravioli and peas for a well-rounded carby and delicious meal.  I rounded out my evening by having anxiety attacks during One Tree Hill and laughing  my ass off at Happy Endings.  If you’re not watching OTH this season, you should be.

Also, I’m actually going to a real doctor today.  If he can’t help me I’m calling it quits and giving up on the prospect of ever feeling better again. Happy Thursday, we’ve almost made it.

Crock Pot Barbecue Chicken

After taking a few weeks off, I decided to bring back Crock Pot Sunday’s yesterday, and Pulled Barbecue Chicken was on the menu.  I stumbled across the recipe in the February issue of Fitness Magazine and couldn’t wait to give it a shot (tried to find a link to it online, but couldn’t).

Chop a medium onion and dice 3 cloves of garlic and add them to your crock pot with 14 oz of tomato sauce.

Add 1 Tbsp of Red Pepper flakes

Add 1/3 cup of Apple Cider Vinegar and Molasses each

And 3 Tbsp of Tomato Paste

Stir everything to combine it

Season your chicken with salt and pepper before adding it to the sauce mixture.  Cover evenly with the sauce and cook on low for about 8 hours.  Once finished, remove the chicken from your crock pot, shred, return to sauce and stir.  Serve on a toasted roll with a slice of mozzarella and piece of lettuce.

So, the recipe says it makes 4 sandwiches, but that’s bs because I can see myself getting like 10 out of this.  They must make really big sandwiches at Fitness Magazine.  The sauce is sweet, and thinner than most barbecue sauces which is cool with me because that’s the kind of sauce I like anyway.  I had this for dinner last night, and have it packed to enjoy for lunch every day this week.  I predict by Friday I will be amazingly sick of BBQ chicken.

Crock Pot Barbecue Chicken
2 lbs of boneless skinless chicken breasts
14 oz can of Tomato Sauce
3 Tbsp of Tomato Paste
1/3 cup Apple Cider Vinegar
1/3 cup Molasses
1 Tbsp Red Pepper Flakes
1 Medium Onion
3 cloves Garlic
Salt and Pepper

Chop your onion and dice the garlic, add to your crock pot with the can of sauce and tomato paste.  Add in the red pepper along with the vinegar and molasses, stir to combine.  Season the chicken with salt and pepper and add to the sauce mixture, covering evenly.  Cook on low for 8 hours.

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