It’s Wednesday, dear reader! And, in the United States, it’s the Wednesday before Thanksgiving. There is a great deal to be thankful for in my life, including you, dear reader. I appreciate you being a part of my blogging adventure.
The last three weeks have been hectic for me with daily commitments and appointments. I had a procedure done on my dental implant which caused some mouth soreness for almost a full week. A follow-up appointment with the oral surgeon has been scheduled for next Wednesday afternoon. If all looks good, I will schedule an appointment with my dentist sometime in December to make an impression to order my implant crown. I also got my annual mammogram which came back with good results. Gals, it’s important to get your yearly mammogram despite having your boobies squashed. In addition, I had to take my dog Comet aka Tooty to the vet for his annual visit which involved senior bloodwork. It looks like additional testing will be needed to rule out a few issues.
After three weeks, I have finally started a new 4-week program on Beachbody on Demand called Job1. The instructor and creator of this program is Jennifer Jacobs. I have only completed two workouts this week, but I already like Jennifer’s instruction, energy, and attitude. There are five workouts per week, and each workout is literally 20 minutes. There are three strength training days, a HIIT day, and a cardio day. If any of you are like me and did not know what HIIT means, it stands for High Intensity Interval Training. Oh boy, it has earned its name! HIIT was my workout yesterday, and it was intense for me, but I loved it. Of course, the only exercises I cannot do are ones where my wrists are bearing my weight. There has only been one so far, and I substituted the move with squats.
The program does require dumbells and resistance loops. I purchased the 12″ resistance loops, which comes in a package of three, from the shop on Beachbody.com’s website. Thus far, I have only used dumbells, but anticipate using the resistance loops at some point in the remaining workouts for this week.
I should also mention that there are five additional Overtime Workouts (20 minutes each) that target the upper body, legs, glutes, and the core. There is a recovery stretch as well. These workouts can be done after the daily workouts or on their own. I have not done any of these workouts, yet. Finally, the program also has four 20-minute Cycling Workouts for anyone who has a stationary bike which I do not, so I will not being doing those workouts.
My last weigh-in was this morning at 153.5 pounds. I have gained 1 pound back since 02 November; so my overall weight loss is 8.5 pounds since 01 June. What a bummer! I did track my weight for six days (11/07-11/12), and my weight fluctuated between 152-154. For the most part, I am eating clean, in moderation when I indulge, and following the intermittent fasting guidelines. As I mentioned in my last post, I think menapause is contributing to my weight-loss issues. Thankfully, my annual well-woman visit is next Tuesday morning, so I am hoping to get bloodwork scheduled and some answers regarding menapause and my weight-loss issues.
Knockout Brussels Sprouts
Brussels sprouts are my new favorite vegetable. I hated them growing up; however, I have learned, as an adult, that it is not the Brussels sprouts I hate, but it is the way my mom prepared them. I have tried a couple of different ways to cook Brussels sprouts, and the recipe in Ian K. Smith’s book, Fast Burn: The Power of Negative Energy Balance, found on page 282 is one of my favorites.
Gather the following ingredients:
- Brussels sprouts (1 pound)
- Extra-virgin olive oil (3 tablespoons)
- Balsamic vinegar (1/3 cup)
- Honey-optional (2 tablespoons)
- Salt and ground black pepper (to taste)
Preheat your oven to 425 degrees while prepping. Make sure to trim the ends of each Brussels sprout and remove any outer leaves that look yucky. Cut the Brussels sprouts in half and place in a bowl. Add the olive oil, salt, and pepper. Toss, so all the Brussels sprouts are coated evenly. Spread them apart evenly, cut side down, on a rimmed baking sheet. Bake for about 20-25 minutes until the leaves of the Brussels sprouts are caramelized (dark brown and crispy).
In a medium bowl, combine the balsamic vinegar and honey. Add the roasted Brussel sprouts into the vinegar-honey mixture and toss, so all the Brussels sprouts are coated evenly.
This recipe requires minimal ingredients, is easy to prepare, and is yummy. Let me know in the comments if you try it. If you have any delicious Brussels sprouts recipes that are easy to prepare, please email me at katloyacano@gmail.com.
Dear reader, have a wonderful Wednesday! Whatever the plans, goals, or dreams you have set for yourself, I hope you intentionally strive to enjoy the process by focusing on the journey and not the outcome. Happiness!
“The groundwork for all happiness is good health.” ~ Leigh Hunt
The Kat Files 