Fitness Challenge Week 19 and Monthly Check in 10/26


Ok I did not reach my goal for the month but I did not gain anything extra (even with all the cake and other not so healthy things) that’s all that counts at this moment. I really wanted to be at 168 by the end of the month but you know what it I ok. I am not going to stress about it. Because you know why? I know what I have to do and I know I will do it. I am going to keep my goal at 168 and I am going to do it!!

I know I have said in other posts that weight loss is not my only goal and it’s not. I have to reset myself both mentally and physically. I have to get out of that state of mind that I go to food for any and everything. I have to remember that food is not my enemy but my state of thinking is. Not my self esteem but my laziness, my looking for the easy way to do things, my saying instead of me getting up and cooking lets go out to eat or order pizza…I will conquer this.

SO here is to next month…11/25/2016 – 168 pounds

Height: 5′ 7″

Weight: 173.8

Bust: 38 in

Waist: 32 in

Hips: 38 in

Sauce (for anything)


So as I said in my last post, I’m on a cooking kick this morning. I love to cook and sometimes I get started and I start packing things in the freezer so I have it ready without having to pull my hair out. This is a pretty universal sauce. I use it with my spaghetti, macaroni, and even my green beans and rice.  I usually double up when doing this but I will give the single batch recipe here. If you need double the amount just double the ingredients. So here is my make ahead sauce that I put in my freezer:

1 lb of beef (turkey can be used)
1/2 of bell pepper
1 med onions
2 tbsp of turmeric
1 tbsp of basil
1 can of tomato past
1 – 2 cups of water
6 mushrooms (optional)
oil to fry the beef
Salt and pepper to taste

1. grate up the onions and bell pepper
2. add the onions and bell pepper to the skillet. crumble and brown the beef in the skillet with the onions and bell pepper
3. add the turmeric, basil, salt, to the meat mixture in the skillet
4. fry together until meat is completely browned and onions and bell peppers are well fried
5. add tomato paste and mushrooms and lightly fry
6. add 1-2 cups of water. Turn down to med heat and allow to simmer for 30-45 mins checking periodically to make sure water does not completely cook off.

Cooking in the skillet:

As I said I double up on mine 🙂



My son wanted some Banana Bread…


Actually I had plans to fix some due to I only had 3 bananas left and they were turning and my son asked me to fix some last night so I did. I got him involved with it too 🙂

This is the recipe I used with a few modifications:

Banana-Nut loaf:
2 cups of flour
1/2 cup of oil
1 cup of sugar
2 eggs
3 ripe bananas cut up
2 tablespoons of milk
1/2 cup of walnuts or pecans

these are the modifications I did:
I left out the nuts due to not having the any in the cabinet
I added 1/2 tablespoon of vanilla


1. grease your 9 X 5 X 3 loaf pan

2. in a large mixing bowl put the flour

3 . in another bowl cream the oil and sugar and till sort of fluffy…add the eggs and vanilla


4. in another bowl put the cut up bananas and mash-up with fork….stir in the milk.

IMG_20140703_174440 IMG_20140703_174719 (my son did that 😀  )

5. add the egg mixture and bananas alternately to the flour while mixing together until thoroughly mixed and has a smooth texture.

6. add nuts if you choose too

7. pour into pan


8. Bake in oven at 350 degrees 50 min to an hour

9. Enjoy 🙂


I always enjoyed banana bread as a kid and it’s not too bad of a snack when you consider the alternatives of all the junk food out there. Any ideas of what might be a good substitute for the nuts? Hope you enjoy it as much as we did!!