Mar. 15: Weekly Check In and a Recipe

Boo! It's that time of month, which has completely skewed my results on my experiment with calories. I was up 4 pounds from yesterday this morning so I have to pitch the whole week's results as inaccurate. I'm going to try to keep my intake similar in the coming week to see whether or not my increased calories are causing an issue or still resulting in a good rate of weight loss.

Weight is NOT being posted - it's just inaccurate. Here are the food stats:

Weekly Average Intake:

Calories: 1489
Carbs: 163.5g
Fat: 51g
Protein: 99g
Sodium: 1728mg
Fiber: 26.5

I'm happy with every thing except the protein. I'll be focusing on raising my protein intake this week. I want to get to 125 g of protein per day, and hopefully, thanks to a reasonable tasting protein powder I found, I'll get there!

(The numbers above factor in off plan meals and snacks for the weekly averages.)

Last week was a success for working out. I did two days of strength training and will do 3 in the coming week. I walked every day except one. This week I'm starting a walk/run program that I found online - very excited to do that!!!

I don't have a picture but I came up with a spectacularly delicious new food concoction I want to share with you! It's hard to believe this is clean!

Black Bean and Sausage Quesadilla

Sausage ( I used an all nat. chicken sausage - no preservatives or nitrates)

Refried Black Beans (I used canned fat free - just beans and seasonings)

Soft goat cheese

Tablespoon of olive oil, divided

Garlic and onion, finely chopped, to taste

Wrap (I used Ezekiel wraps)

Salsa for dipping

1.) Heat half of oil in a skillet. When the skillet is hot, add garlic and onion. Squeeze sausage from its casing and add that in little crumbles to the skillet also.

2.) Brown sausage and veggies until done.

3.) Spread 1/2 of wrap with goat cheese and the other half with refried beans. Top one side with the sausage veggie mixture and fold it over, quesadilla style.

4.) Wipe pan and heat remaining oil in it. When the pan is sizzling hot put the quesadilla in, bean side down.

5.) Flip quesadilla after about two minutes and cook for approximately two minutes on the other side.

6.) Let the quesadilla rest for about 2-3 minutes, then slice with a pizza cutter. Enjoy with salsa for dipping.

343 calories, 36 grams of carbs, 13 grams of fat, 21 grams of protein