Then as I cook, I use the iPad as my cookbook in the kitchen.
I also like the app called MyFitnessPal. It has a huge database of foods and activities so I can put in the calories of everything I eat, which I do. I can also track my exercise, and then track my progress over time. Did you know that if I eat 1200 calories a day and exercise 6 days a week, I don't lose weight? Wacky, huh. My metabolism has definitely changed in dramatic ways since being pregnant. My guess is that once my body gained 40 lbs, which is really a huge amount of weight on a frame like mine, it changed things in pretty big ways. I lost the pregnancy weight after the babies were born but my body no longer responds to changes in diet and exercise the way it did when I was in grad school. I probably won't ever go back to that grad-school weight and body, but for some reason I keep trying.
Well anyway, tracking how much I eat has been an interesting experience and I think that eating less than 1200 calories a day just isn't a good idea. It would be a hard thing to sustain for me personally...I like to eat enough so that I don't feel deprived, so that I have energy and my brain feels active and alert. So the best way to go is to step up the exercise with all of that massive amount of free time I have. Ha ha ha!
But on a bright note, this weekend I've had time to work out every day, running plus weights, and it's been so awesome, I feel great. (Not skinny, but great nonetheless). PLUS my house has been spotless.
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Included recipes: Poblano and Mushroom Tacos, Zucchini Carpaccio with Homemade Ricotta Cheese, Moroccan Carrot Soup, Roasted Fingerling Potato Salad
FRESH PRODUCE
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
Chopped fresh cilantro
Crumbled feta or Cotija cheese
5 medium zucchini, trimmed
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 cup chopped white onion
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
BAKING, NUTS, AND SPICES
Freshly ground black pepper
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
1 1/2 teaspoons cumin seeds
1/8 teaspoon ground allspice
CONDIMENTS AND SAUCES
1 tablespoon honey
1 tablespoon coarse-grained Dijon mustard
CANNED AND TINNED ITEMS
2 1/2 cups low-salt chicken broth
DAIRY
4 thin slices Monterey Jack cheese
Homemade Ricotta Cheese
2 tablespoons (1/4 stick) butter
1/2 cup plain yogurt, stirred to loosen
2 hard-boiled eggs, peeled, chopped
REFRIGERATED
4 corn tortillas
OTHER
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)
FRESH PRODUCE
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
Chopped fresh cilantro
Crumbled feta or Cotija cheese
5 medium zucchini, trimmed
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 cup chopped white onion
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
BAKING, NUTS, AND SPICES
Freshly ground black pepper
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
1 1/2 teaspoons cumin seeds
1/8 teaspoon ground allspice
CONDIMENTS AND SAUCES
1 tablespoon honey
1 tablespoon coarse-grained Dijon mustard
CANNED AND TINNED ITEMS
2 1/2 cups low-salt chicken broth
DAIRY
4 thin slices Monterey Jack cheese
Homemade Ricotta Cheese
2 tablespoons (1/4 stick) butter
1/2 cup plain yogurt, stirred to loosen
2 hard-boiled eggs, peeled, chopped
REFRIGERATED
4 corn tortillas
OTHER
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)