FIT Friday

Friday’s here! One step closer to the weekend!

I’ve got an abs workout for you today because, really, who doesn’t want a tighter and flatter tummy? I found it here.

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This will only take you about 10 minutes, so it’s easy to add to your current routine. Or, you can follow the cardio and abs workout plan to create your own routine. Either way, work your abs!

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Celebrity Free Pass

Heard of the celebrity free pass? Here’s the definition. Basically, you and your partner get to pick one celebrity as your free pass. If you are ever in a situation where you can sleep with that celebrity, your partner can’t get mad because you’ve already agreed that it’s a free pass. The rules? It’s got to be someone famous.

Being a good married couple, the hubs and I chose our celebrity free pass a long time ago. We limited it to only one person because, seriously, who needs a list? It comes up from time to time as a playful reminder that we’ve each got our pass. Silly married people.

My husband’s celebrity free pass is the ridiculously incredibly hot Jessica Biel.

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I’m pretty sure she’s married to Justin Timberlake now. The hubster’s got no chance…!

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My celeb free pass is…drumroll, please…the extra delicious chunk of man meat Scott Stapp from Creed.

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Seriously, who wouldn’t want this? And he can sing.

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Mmmm.

HA! What a random yet incredibly satisfying post…

*all photos are from Google

Thirsty Thursday

I’ve got a yummy smoothie recipe for you this Thirsty Thursday. So yummy, in fact, that I’m sipping on a glass as we speak! Get your blenders ready, people!

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Orange Creamsicle Smoothie
Serves 1, 155 calories

What You Need:
-1 orange, peeled
-1/2 cup milk (I used 2%, any kind will work)
-1 cup ice
-1 tsp honey
-1/2 tsp vanilla

Make it:
1. Put all ingredients in a blender and blend until smooth!

This quite literally tastes like a creamsicle pop. It’s got a nice thick and frothy consistency. Make sure you drink it with a straw so you can keep stirring it up. And most importantly, enjoy this dessert-worthy concoction!

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Happy it’s-almost-Friday day!

Weigh-In Wednesday

It’s already Wednesday!

I must admit, I wasn’t really looking forward to today’s weigh-in. We’re coming off Thanksgiving week and I had a huge 4.4 pound loss last week. It just seems like the odds are against me here.

Last week’s weight: 197.8 lbs
This week’s weight: 198.0 lbs

So, I gained 0.2 lbs. Oh well. I expected as much.

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I did a comparison from two weeks ago and now. I like to visually see my progress so I’m going to keep doing this. I feel like the pants are fitting looser. That’s a good sign!

I’m going to work hard this week and hopefully it will show on the scale next Wednesday.

Have a great day everyone!

Transformation Tuesday

For this edition of Transformation Tuesday, I thought I’d do something a little different and showcase my own weight loss from a couple years ago. You’ve got to be your own inspiration, right?

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These first pictures were taken exactly three weeks after I had my first child, May 2010. I was still wearing maternity clothes (because nothing else came close to remotely fitting) and I weighed about 236 pounds. I had gained 73 pounds with that pregnancy and it definitely showed. I knew i had to lose the weight. As soon as I was cleared by my doctor, I began exercising and following the Quick Fit System by Gilad. Because I was also nursing, the weight came off slowly. But I did get results. I lost almost 20 pounds in 12 weeks.

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I then began a Taebo program for about 6 weeks and lost another 10 pounds. At the same time, I started back up with my schooling and life caught up with me really fast. With the lack of free time, my exercise habits took the back burner and my healthy eating habits dwindled. I ate healthy when I could and exercised if I had time, and my weight floated between 200-210 pounds. I wasn’t happy with that, but I also didn’t have the motivation to change it. That is, until March 2011 when my then-boyfriend proposed to me on my birthday! I set a goal to lose the extra weight and get in shape for my wedding, which we set for July 2011. I had 4 months to shape up.

I started doing Taebo and jogging with my daughter and I noticed the weight begin to come off again. It was a slow but steady process, and by the time July rolled around, I had reached my goal weight for the wedding of 180 pounds, a loss of about 20 pounds in 4 months.

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And here I am at the wedding!

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After honeymooning for a week, I got a little bit off track and lost sight of my goals. The wedding was over and I didn’t have the same motivation I had before to lose weight. I decided I needed to up my game and find a new workout routine that would challenge my body even more, so I bought Turbofire. It was exactly what I needed.

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With Turbofire, I lost an additional 15 pounds and really began to firm up my body and gain some muscle definition. I had a goal in mind: to look like one of those fitness models, and I was fully prepared to push myself and my body to it’s limits. But, the hubby couldn’t resist my new body and I found out I was pregnant in December 2011. Which brings me to where I am now, trying to lose my baby weight and get back to where I was physically so I can begin the process of sculpting my body how I want it.

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This is proof that I’ve got what it takes inside of me to lose this weight. While this might not be the best transformation I’ve posted about, it is the one that motivates me the most!
Stay strong!

Yummy Casserole

If you didn’t already know, I’m a mother of a two and a half year old and an almost three month old. When it comes to cooking dinner, I look for things that are easy, use minimal ingredients, and that are healthy and filling. I think I’ve scored with this delicious casserole recipe! My two year old and hubby both agree it’s a winner!

It’s called No-Peek Chicken and the original recipe can be found here. I did a few things differently for my recipe, but I’ve made it both ways and they’re both super yummy.

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Ingredients:
– 1 cup rice (white or brown)
– 2 cans cream of mushroom soup
– 1 can water
– 1 lb chicken breast, cubed

Directions:
1. Preheat oven to 350 degrees. Spray a 13×9 casserole dish with cooking spray.
2. Combine rice, 2 cans soup and 1 can water in casserole dish, stirring until mixed thoroughly. Place chicken on top.
3. Cover dish with foil and bake at 350 degrees for 2 1/2 hours. Don’t peek!

Makes 4 servings, 365 calories

If you use the original recipe and make this with the long grain and wild rice, be prepared for some crunchy pieces every bite. I use regular rice so it will be soft, but both ways are still tasty. Also, you don’t have to cube the chicken, you can leave it as breasts or tenderloins, I just like to be able to scoop this out and serve it without cutting up anything for my daughter. You can also use different soups for this (the original recipe calls for cream of mushroom and cream of celery) and I imagine cream of chicken and cream of broccoli or broccoli cheese soup would be amazing, too! Next time I make this dish (which will be some time this week!) I’m going to use cream of chicken soup, white rice, and add some frozen broccoli for a nice, hearty meal.

Be prepared for the deliciousness, this is one of those recipes that is even better as leftovers!