The D-Word: Weigh In, Weeks 3 & 4

I may have missed my weigh-in update last week, and admittedly, I wasn’t 100% on track with my healthier eating. Despite that, I still managed some small success!

weekly weigh in 3 and 4

Week 3 Weigh-In: 
Starting weight: 163 lbs.
Last week’s weight: 158.4 lbs.
This week’s weight: 158.2  (-0.2 lbs.)

Week 4 Weigh-In: 
Starting weight: 163 lbs.
Last week’s weight: 158.2 lbs.
This week’s weight: 157  (-1.2 lbs.)

I am officially down 6 pounds in 4 weeks. Woohoo!

Week 3 started out well enough, but the latter part of the week was when work picked up. I skipped breakfast a lot of mornings; I just didn’t have time to eat once I got to work, like I normally do. Not good for your metabolism! I also went running out the door every morning without packing a real lunch, so most days meant a take-out lunch. I made fairly healthy choices, but I still found it difficult to stay under my calorie max when I wasn’t making my own food. On the plus side, I did pack myself healthy snacks (fruit, nuts, granola bars) to munch on during the day.

Week 4 was better; things were cah-razy, but the weekend & start of this week have been pretty good so far. Matt and I didn’t go out to eat a ton over the weekend, nor did I have many drinks. Plus, I’m sure running 7 miles on Saturday morning, followed by 3 hours of bowling, helped torch some extra calories!

I didn’t take many pictures of my eats lately, since none of them were that exciting and I only cooked half (if even) of my meals. Here were a couple highlights:

lean meatballs, spaghetti squash and green beans

Homemade meatballs, Italian seasoned spaghetti squash, and green beans. I made the meatballs with 95% lean beef, chopped onion, mushrooms and french onion soup mix, and popped them in the oven to bake. So tasty! Next time I’m going to add an egg to help them stay together and add a little moisture, but Matt and I were both fans of this simple recipe.

chicken spring salad

Take-out spring salad with feta, cranberries, red onion, grilled chicken and white balsamic dressing. These flavors are sooo delicious together, and definitely “springlike.” The salad wasn’t super filling though, so I rounded it out with a handful of almonds.

chocolate, banana and peanut butter smoothie

Choco-peanut-banana smoothie. My Magic Bullet is making a comeback. I threw a large banana in the freezer (TIP: peel it first…); then blended it frozen with 1 tbsp. peanut butter, some cocoa powder, 3/4 cup unsweetened almond milk and a couple ice cubes. It was a good dessert, almost like a milkshake! You could totally add some protein powder or greek yogurt to make this even better for you.

Another smoothie combo I liked for breakfast on-the-go was a blend of: 1 cup unsweetened almond milk, 1 scoop vanilla protein powder (or 6 oz. vanilla greek yogurt), and 1/2 cup frozen strawberries.

I’m not sure my next check-in on my diet will be fabulous, since it will be after my sister run-cation this weekend, but we’ll see… Maybe running 13.1 miles will help. 😉

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Do you have any go-to smoothie recipes? 
Favorite “healthy” take-out lunch? 


The Countdown Is ON

In t-minus three days, I will be having a sleepover with my older sister and her new dog (!!), then waking up ridiculously early to head to the airport. After a few short hours up in the air, we’ll be reunited with our long-lost little sister in Phoenix, Arizona…in the SUN and WARM air and happiness!

Can you tell I’m excited?

My blog posts have been lacking {or just, MIA} lately, mostly due to a crazier-than-usual work schedule and actually staying on top of my workouts despite that. Which leaves no real extra time for this little hobby o’ mine. At least the craziness of the last few weeks will make this little run-cation all the more sweeter! I can’t wait to let you all know how the Phoenix Half Marathon goes (first race of the year for me), and fill you in on the other fun parts of the trip: Sweet hotel, pool time, drinkies, lots of good eats, baseball? and who knows what else.

last year's runcation, celebratory drinks

last year’s runcation, celebratory drinks

Actually, who knows what else? Really? We have all been so busy we haven’t planned…ANYTHING…beyond our race. I guess we’ll play it by ear once we get there.

In the meantime, while I daydream and drool over the thought of running in a t-shirt and not freezing my arse off, I am passing the time in the following ways:

• Obsessively googling bridesmaids dress options. I think I have it figured out…
• Equally obsessively tracking my bridal shoes’ arrival date (helloooo, beautifuls)
Badgley Mischka Randall wedding shoes in mint blue
• Agonizing over our ‘final’ wedding guest list. Seriously, this is the toughest part! We want everyone to be there…
• Watching DVDs of the West Wing to distract me from above wedding things.
• Tromping along on my new (to me) treadmill at home!
• Chugging down protein shakes, eating tuna sandwiches, and sleeping.

My legs and body have been getting sore more than usual in the last few weeks, and I’m not sure why. The fact I’m on a diet—maybe I’m not getting enough protein? Not enough sleep? Pushing myself too hard? I’m betting on the protein/sleep combo. For now.

P.S. Is it pathetic that my right arm and left buttocks are super sore from bowling on Saturday? ‘Cause I kinda think it is. But I ran a marathon last year, so it’s cool. Right?

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What should we do in Phoenix, Arizona? Where should we eat & drink?
What’s making me so sore lately—need more cowbell protein?

Healthy & Hearty Turkey Chili

Let’s sum up this day in two words: Chilly. Chili.

The polar vortex is back, but this time I’m arming myself with a warm, hearty chili!

Healthy and Hearty Turkey Chili

This lightened-up turkey chili recipe is super easy and quick to make, and will only cost you 200 calories per cup—yes, really! It’s delicious, and of course, good for you, too: With the mix of lean protein from the ground turkey, and fiber from all the beans and veggies, you’re stomach won’t be growling for hours. It’s the perfect bowl of comfort food on a cold night—whether you’re watching what you eat or not.

Healthy & Hearty Turkey Chili
Makes 10 cups
Per cup: 200 calories / 25g carbs / 4g fat / 16g protein


  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 lb. ground turkey
  • 2 15oz. cans diced tomatoes
  • 1 15oz. can crushed tomatoes
  • 1 4oz. can sliced mushrooms, drained
  • 1 15oz. can chili beans
  • 1 15oz. can red kidney beans, drained
  • 1 packet chili seasoning (we use McCormick Original Chili)
  • ¼ tsp. cayenne pepper (optional)
  • ½ tsp. smoked paprika (optional)
  • ½ tsp. oregano (optional)


  1. In a soup pot over medium heat, sauté onion, bell pepper, garlic and celery for 5 minutes.
  2. Add ground turkey; cook until crumbled and no longer pink.
  3. Stir in diced and crushed tomatoes, mushrooms, chili beans, and kidney beans. Bring to a boil.
  4. Stir in packet to chili seasoning. For a little extra heat and flavor, add in cayenne pepper, smoked paprika and oregano.
  5. Reduce chili to a simmer, leaving the lid off to boil away excess liquid.
  6. Let simmer, stirring occasionally, for at least 20 minutes to meld flavors.
  7. Serve & enjoy!

healthy recipes - turkey chili - low calorie, low fat, high protein

Psst… Don’t let the toppings get the best of you:

healthy chili toppings: plain greek yogurt, low fat shredded cheese, green onion

Switch out the usual suspects with some healthier options, like a dollop of plain greek yogurt instead of sour cream (you won’t notice the difference), low-fat shredded cheddar cheese, hot sauce, or chopped green onion for some extra flavor.

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What are your go-to comfort foods? 
What other kinds of healthy recipes would you like to see?