Made it to the gym 7 times this week.
That's right, for the first time ever I got to the gym every day last week.
Working out has really become a part of my daily routine, and I feel better than I've ever felt before. Not even in a oh I'm so skinny life is so good blah blah blah sort of way. Because that's not it at all.
It's more of a I feel strong, I feel healthy, life is really really good sort of thing.
I feel like my resolutions for 2012 were more about making actual lifestyle changes, and so far, I'm really happy with the results. It's been an amazing year so far.
But, on that note, I am going to try and work harder on my eating habits this week. A few weeks ago, I made progress with that goal, and I saw some results. Since then, I've kind of majorly slacked. So here are some goals for this week:
Drink more water. Not really healthy-eating related. But kind of.
Eat more fruits and veggies. Less carbs.
Portion control. Aka lay off the seconds.
And to start off the week, here's a recipe from the infamous Cooking Light cook book. I swear, it never fails.
Ravioli with Sun-Dried Tomato Cream Sauce
1 (18 ounce) package frozen steam-n-eat small cheese ravioli (such as Rosetto)
I couldn't find this brand. Just got regular cheese ravioli, and cooked it accordingly.
2 teaspoons olive oil
1 (8-ounce) package baby portobello mushrooms, quartered
1/2 cup coarsely chopped onion
1/2 teaspoon all-purpose flour
1/2 cup plus 2 tablespoons half-and-half
2 tablespoons sun-dried tomato pesto
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) shaved fresh Asiago cheese
I used Parmesan. It tasted just as good, I'm sure.
1. Cook ravioli according to package directions.
2. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion, saute 3 to 4 minutes or until richly browned. Combine flour and next 4 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat 2 minutes or until mixture thickens slightly.
**I cooked my sauce in a separate pan since I was cooking for the little sister (who's a typical 7 year old picky eater). Mushrooms/onions for the rest of the fam, and plain sauce for the picky one. Everyone was happy**
3. Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving.
We had a salad and honey-baked carrots on the side. The carrots were a big hit with the 7 year old. Major success compared to the last zucchini/squash fiasco.
Per Serving (Yields 4):
Aaand that's all for this Fit Club post. Have yourself a great Monday, and start counting down til next weekend. I know I am!