There are two days left until April 1....... weigh in day!!!
Some of you might know that I despise all things exercise related! I don't enjoy pain or sweat. I loathe waking up an hour earlier than normal to do something so much less pleasant than sleeping. The only time I enjoy running is when it's to beat Eric to the last piece of chocolate in the house. So, these last weeks have killed me. I've been sweating, tired and sore, and although I didn't workout for the most of the five dollar challenge, I'm hoping it makes a difference.
Today I ran on the elliptical for about 30 minutes. The first five nearly killed me, but I was listening to my ipod and the song lasted 4:10 so I just kept telling myself, "when this song is over, it will get easier." It did, until the last 5 minutes when I was really tired. I thought, I hate this..... I can't do this everyday when I hate it so much..... if I don't do this I will never look like I want. It is such a mental challenge...... much more so than a physical one! I got through those last five minutes imaging that one day I could possibly look good in a swimsuit...... that possibly by July if I really push myself. I thought about Valerie Bertonelli, (but I think a bright red suit is the way to go..... not green).
So, if Valerie Bertonelli can do it, so can I! If I can do it so can you!
Oh, and for everyone that asked, here is the recipe I love for Chicken Tortilla Soup. It is modified from one on allrecipes.com. I think this will be our dinner for tonight.
INGREDIENTS
- 2 skinless, boneless chicken breasts
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 1 can black beans
DIRECTIONS
- In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa, black beans. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream, unless you are watching your calories like me.
