Project 10: Week 4 Update

I finally had a good week! There were definite slips, and days where I didn't get my wine at night. But in general I felt like I stuck to my healthy habits and am proud to say i'm down 2 pounds!

I've been drinking a lot of water, eating extra fruits and vegetables, walking with the kids every day, and curbing the snacking a little. Knowing that I can't buy new clothes until I lose the weight is a big motivator. I still need to buy a few things for BlogHer12 at the start of August, so I'm really determined!

In addition to sticking with the healthy habits I've been doing, I have two additional goals this week.

1. Cut down portion sizes at dinner. I have a tendency to go back for seconds, and I really don't need to. So I'm going to stick with one plate of food, and if I really can't resist going back for more, i'll get extra vegetables.

2. Use the calorie-counter app that I downloaded on my phone. I actually downloaded this a few months ago, but was never able to make it through an entire day. I remember from my first week of Project 10 that keeping a food diary was helpful. I've gotten lax with that, and so I thought doing this might be a way to make it new and fresh and stick with it. I did it all day yesterday and discovered that I can scan bar-codes of foods and it will automatically find it without me searching. And once I've searched for a food on the app, it saves it so I can quickly retrieve the data if I eat the same thing again. So easy! It's nice to know not only what i'm eating, but the number of calories i'm consuming. It helps me stay on track.

I'm still using wine as a motivator, and hoping I get to have some more often this week!

I'll leave you today with a recipe I found from Good Housekeeping magazine. It's a pasta dish, which isn't the healthiest, but we are big pasta eaters in my house so I figured a dish that is loaded with vegetables is healthier than just eating it with sauce and cheese! Here is the link for the original, and below is how I made it.

Rustic Pasta Toss
-salt
-pepper
-1 box Barilla whole wheat penne (I think it's a 13oz box instead of 1 lb)
-1 zucchini chopped
-1 summer squash chopped
-1/2 pint grape tomatoes, sliced in half
-dried parsley
-3 tablespoons red wine vinegar
-1/4 cup extra-virgin olive oil
-1 clove garlic
-1 5oz pouch of light tuna in water

1. Cook pasta according to directions on the box. Add squash and zucchini during the last 2 minutes of cooking.

2. In a large bowl, whisk together vinegar, oil, garlic, 1/4 teas salt & 1/8 teas pepper. Stir in tomatoes.

3. Drain pasta. Add the tomato mixture to the pasta, squash and zucchini. Add tuna. Mix well.

We discovered that this dish is better cold. (It made enough for us to have two nights in a row. The second night we ate it right out of the fridge and enjoyed it better!)

If you've written a post about healthy living or fitness, feel free to link up with us below! As always, thank you to Stephanie's Mommy Brain for putting this project together.

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