Unfortunately, my daughter, my husband, and I all came down with a nasty cold virus. This was my baby's first true cold (pretty good, we went over 7 months!) and it was heartbreaking to see her feel that way. Not to mention, it really sucks being sick and having to take care of a sick baby....but we're all feeling better thankfully. On top of our colds, it seems as though we're beginning to deal with some teething pain. This combination has made for a week of sleep deprived nights and cranky days. Hopefully we're moving into sunnier territory this week!
So what have I been up to, other than all that exciting fun? Well, I managed to only step on the scale once- weigh-in Wednesday I'm calling it. I lost just over 2 lbs, woohoo! I am vowing to continue this practice of once weekly weigh-ins...much healthier.
I didn't quite make my goal of 3 workouts this week as a result of our household illness. I did manage to make it to bootcamp once (and it was really tough). Admittedly, I could have gone for a run yesterday but chose to laze around and watch football and make baby food all day.
What else? Well, I've been cooking up a storm and trying lots of new recipes! I have to say, I'm actually pretty impressed with myself for cooking as much as I did, while being sick and tired. Was my week perfect? No, definitely not. I slipped up on snacks a couple times and the weekend was a bit of a free-for-all, but I'm improving and that's something to me.
Here are a few things I made this week that I would definitely recommend:
Beef, Mushroom, and Wild Rice Soup
This was perfect for a chilly week at home with a cold! I ate it for lunch a few days and found it very satisfying and still very tasty as a leftover! Here is the recipe thanks to Czech in the Kitchen.
I made a few minor adjustments- I used left over beef tenderloin (...drool) instead of chuck roast, I added more water than the recipe called for (about 1.5-2 cups). I also found it very thick to reheat so again added some additional water. All in all, it was delicious and just what the doctor would have ordered!
Next up, one of my new favourite vegetable side dishes! I've made this dish a few times and have not been disappointed. It pairs great with just about any meat, I'd say, and has a very fresh and light taste. It manages to do a great job filling you up without being overly starchy. This weekend I paired it up with some broiled Atlantic salmon.
It's really very simple as well! Start with an onion sautéed in a splash of olive oil, or grapeseed oil, or whatever strikes your fancy. Spray or lightly grease a rectangular pan (9x11 or whatever size you like) and add the onions.
Thinly slice and layer a potato, a large summer squash, and a few fresh tomatoes. I used some heirloom tomatoes and fresh vine ripened tomatoes from a local farm- delish!
Sprinkle with fresh thyme, a bit of sea salt and pepper, and a tablespoon or two of fresh grated parmesan cheese.
Bake for 30 minutes covered at 375-400 degrees and than an additional 30 minutes uncovered (use higher oven settings if you sliced your veggies a bit thick).
And voila! A super simple, elegant looking, crowd pleasing vegetable side dish (that's a mouthful!)...and it's pretty darn healthy to boot!
That's all for now! Looking forward to a happy, healthy week!
Allison
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