Pork Burger & Veggy Salad

Pork burgers are one my favorite things to eat lately. Ever since I discovered ground pork, which is cheaper, healthier, and tastier to me than ground beef, I've been eating a lot more burgers. Accompanying this is a veggy salad inspired by a recipe from GreenWise Magazine (Marinated Zucchini & Mushrooms).

(all the quantities listed are for reference. You can use more or less to taste)

Pork Burgers
- mince 1-2 cloves of garlic
- mince 1 thick slice of onion (any kind will do, but I prefer red)
- add the minced garlic and onions to the ground pork
- add seasoning of your choice (salt & pepper or everglades seasoning works great)
- add some Worcestershire sauce (you can also use A1 or any other steak sauce you like)
- put gloves on and massage the meat to mix in all the ingredients evenly
- make into patties and grill (1 lb makes about 4 patties)

Veggy Salad
- mince 1-2 cloves of garlic
- mince 1 thick slice of onion (I prefer red)
- chop any leftover vegetables you have into bite size pieces (I usually use a combination of peppers, zucchini, squash, cucumber, mushrooms, radish, tomatoes--anything really that you don't mind eating raw)
- combine all ingredients in a bowl
- season the veggies to taste (salt & pepper is usually enough since the minced garlic and onions sever as seasoning too--I gotta remember to add some fresh basil =P)
- add extra virgin olive oil and vinegar (white or red wine works well) to taste
- serve; this keeps well refrigerated for a few days. If you put too much oil/vinegar it may get soggy though.

W5D1

I did not want to get up this morning. Is not that I didn't want to run, I just didn't want to get out of bed. I seem to always feel achy in the mornings lately when I wake up (mostly these past few days), but as soon as I get up and move around a bit I am fine. So I got up, warmed up a bit inside, did some stretches and started on my warm up brisk walk.

I knew I could do the 5 minute runs, I did them on Sunday, but I was apprehensive for some reason. I ran the first interval slowly without a problem; I wanted to preserve my energy and be able to do the last run. I ran the 2nd interval a tad faster, and I maintained that speed for most of it. I tried doing the last interval even faster (which is still fairly slow compared to some of you), but I couldn't keep it up the whole time. I slowed down a bit in the middle of it and then sprinted the last minute or so. I finished it! I am looking forward to Thursday, but 8 minutes seems like an eternity. I couldn't stop looking at my watch during the last 2 intervals, I can't imagine how its going to be when I have to do 20 minutes in a row, during a 5k nonetheless.

When I started this program, I had complete faith in it and had no doubt I'd be able to do each run when the time came. I read all of your entries and get inspired, but now that is so close I am a tad intimidated. I know I'll be able to do it, and the adrenaline from the race will help, but I am going to be so bored! LOL.

Meatless Monday dinner

This was my dinner today. Asides from the stuffed mushroom, it was very easy to make--and the mushrooms where not hard to make, just time consuming because of all the chopping. It was very tasty.

baked breaded tilapia - I just followed the package instructions I got from Publix, but basically just bread the fish and bake at 450 for 5 minutes on each side.

stuffed mushrooms (hidden mickey)
I followed this recipe with some variations: orange peppers instead of green, minced garlic/onions instead of salt, olive oil instead of butter, bread crumbs instead of toasted bread and I forgot about the pepper and parm cheese.

Saute zucchini & orange peppers
Just cut and saute in olive oil for a few minutes with your favorite seasoning. I also added some minced garlic and onions. I chose these veggies because I had already cut part of the pepper for the mushrooms and wanted to make the zucchini before it went bad.

Meatless Monday lunch

I love how colorful this plate of food is. I read about Meatless Monday in GreenWise magazine and thought I'd give it a try this week since I want to reduce my red meat intake.

***

From their site, www.meatlessmonday.com/, where you can read more details, tips and recipes.

Meatless Monday is a national public health campaign to help prevent heart disease, stroke, diabetes, and cancer -- four of the leading causes of death in America. A simple way to prevent these diseases is to eat [...] [food] lower in saturated fat, found mainly in meat and high-fat dairy products. If Americans cut out meat and high-fat dairy just one day a week, they would meet the government's dietary guidelines.

Based on their nutritional guidelines, "meatless" means no red meat, pork or poultry. Seafood -- which is high in nutritional value and "good fats" our bodies need -- is encouraged [...]

So, why Mondays? [...] Monday is a great time to start the week on a lighter note, especially for those of us who tend to overindulge over the weekend.

***

My meatless meals today:

- Breakfast: scrambled egg beaters and veggie sausage (which I accidentally purchased, but are quite tasty).
- Morning Snacks: banana; Quaker Oatmeal Chocolate Chip Cookie
- Lunch: Smart Taste Pasta (with 3x the fiber and calcium equal to an 8oz glass of milk) with, shrimp saute in extra virgin olive oil and the leftover veggies from last night.
- Afternoon Snacks: homemade popcorn
- Dinner: Tilapia with stuffed mushrooms and zucchini or some other veggie

W4D3

Man I am beat. My legs, specially my thighs, were a tad soar from my 4.3 mile bike ride yesterday. I was worried I would not be able to run this morning, so I took extra care warming up and stretching before I started because I was determined not to through off my schedule before the upcoming 5k on Saturday. My legs did feel tired, but I pushed through it and actually ran the entire 3rd interval (3 minutes) pretty fast and most of the last one. The last minute I was practically sprinting, finding it very hard to keep up, but I finished it. I think I will have to take tomorrow off entirely (from running & biking), which means driving or maybe walking very slowly to work. I really need to do yoga soon too or my body is going to go on strike.

W4D2

Today's workout was about the same as Wednesday, but I guess a tad easier. The 5 minute runs are tough, but doable--at a snail's pace of course. =) I was worried I'd be too sore to run after my 8.7 mile bike ride yesterday but it went well. I even rode my bike to work (2 miles) afterwards. I am feeing great and I plan to ride my bike to work at least 3-4 days a week. Gas is too damn expensive and this will be a great way to kill 2 birds with one stone: I'll save money and get fit at the same time.

Fitness Update: -15.8 in 85 days

Starting Weight: 152 (1/29/08)
Previous Weigh-in: 136.4
Current Weigh-in: 136.2
BMI: 25

Weight Difference: -.2
Total Weight Loss: -15.8 in 85 days
Current Goal: 135 lbs (1.2 lbs to go)

Not much of a loss this week, but at least I did not put on any weight. I ate awful last weekend, so it would not have surprised me; I guess I made up for it with all the activity I did this week. I weighed myself before and after the run, and it seems I lost about 1/2 a pound just from this morning's workout. I also rode my bike to work today and to Waterford yesterday. I am feeling great!

Marinated Zucchini & Mushrooms

This recipes is from Publix GreenWise Market Magazine, which you can subscribe to and receive for free in the mail every month, pick it up at the store, or view it online.

This is another favorite from a different issue that requires no cooking, just lots of chopping. You can use any veggies you like really, not just the ones mentioned. I usually just throw in every leftover veggies I have before they go bad, some minced garlic and onions, and season to taste with salt, pepper, olive oil, and vinegar. Jason didn't like how marinating it overnight made the veggies soggy, so I usually chop everything, put it in a bowl, refrigerate it, then mix in the olive oil and vinegar before serving and add salt/pepper to taste if still needed.

PREP: 30 MINUTES MARINATE: 8 TO 24 HOURS

This tempting meld of Mediterranean flavors also boasts valuable antioxidants that promote eye health.

2 tablespoons lemon juice
1 tablespoon organic extra-virgin olive oil
1 tablespoon finely chopped shallot
2 cloves garlic, minced
1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, crushed
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1 small organic zucchini
1 small organic yellow summer squash
1½ cups fresh whole small Publix GreenWise Market Organic Mushrooms (4 ounces)
½ of a small red organic sweet pepper, cut into square pieces (½ cup)

ONE For marinade, in a small bowl whisk together lemon juice, olive oil, shallot, garlic, oregano, salt and pepper; set aside.

TWO Using a vegetable peeler, shave off long, thin strips of zucchini and yellow summer squash. Set a resealable plastic bag in a large bowl and place zucchini, summer squash, mushrooms and sweet pepper in the bag. Pour marinade over vegetables; seal bag. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.

THREE To serve, drain vegetables, reserving marinade. Arrange vegetables on serving plates or a serving platter; drizzle with reserved marinade. Makes 6 to 8 servings.

Nutrition Facts per serving: 38 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 85 mg sodium, 3 g carbo., 1 g dietary fiber, 1 g protein.

Two-Potato Skillet

This recipes is from Publix GreenWise Market Magazine, which you can subscribe to and receive for free in the mail every month, pick it up at the store, or view it online.

This is my current favorite side dish to make. I've had it twice for dinner, and once for lunch this week. I have leftovers for this weekend also. It is super easy to make and very tasty. I tend to mix it up a bit and throw some squash or zucchini into the mix towards the end of the cooking time to get even more veggies in my meal. I imagine you can throw any other veggies you want in there too, such as carrots. The potatoes take the longest to cook, and I like to use red onions for flavor while they cook, so I just throw sliced squash in the last few minutes to warm it up and take the flavors since I don't like them to get soggy.

PREP: 20 MINUTES COOK: 20 MINUTES

Sweet potatoes add more than an unexpected taste twist to the mix. Just one serving also provides 150% of the Daily Value for vitamin A.

1 tablespoon organic olive oil
12 ounces organic sweet potatoes, peeled and thinly sliced (about 2 small)
8 ounces organic red potatoes, thinly sliced (about 5 small)
4 ¼-inch-thick slices onion
1 teaspoon snipped fresh rosemary or 1 tablespoon snipped fresh basil
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

ONE Heat oil in a very large nonstick skillet over medium heat. Add potatoes, onion slices, rosemary (if using), salt and pepper. Cover and cook 10 minutes, gently turning potatoes 2 or 3 times during cooking.

TWO Uncover and cook 10 to 15 minutes more or until potatoes and onion are tender and lightly browned, gently turning once. Sprinkle with Parmesan cheese and basil (if using). Remove from heat. Makes 4 to 6 side-dish servings.

Nutrition Facts per serving: 149 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 149 mg sodium, 25 g carbo., 4 g dietary fiber, 3 g protein.

8.7 mile bike ride to Waterford

I rode my bike to Waterford Lakes to pick up my glasses today. I can definitely feel that I am more fit now, because I remember having a horrible time the last time that I rode 2 miles to work, but this was not too bad. The roundtrip was a total of 8.7 mile, and although it wasn't a piece of cake, it was totally doable.

Again, controlling my breathing goes a long way, drinking plenty of water, and wearing the right clothing for the weather. One nice side effect of all this outdoors exercising is that I am looking Puertorrican again :) I should probably wear some sunscreen.

I am really going to try to bike to work at least 3-4 times a week. It will give me regular exercise and I am sick of throwing all that money away on gas. Here is hoping this bike ride burnt enough calories to show a loss tomorrow--though I suspect that slice of pizza I just had negated it :( But it's all good, it's all muscle I tell ya ;)