Jenn Week 5

Ever have a week where you look back and think “where the heck did it go?!”.  That was me this week. I have been sick for a little over a week now with a terrible cold.  I have barely been getting my daily wife and mommy duties done let alone working out.  I am calling this week a wash, I am glad it is over and ready to start fresh!

In one word how do I feel about this week’s progress:  Nonexistent

High of the week: My fever! Haha

Low of the week:  Like I said above we have all been battling Coldzilla in this house. It’s been a pretty low week.

Weight loss this week: 0 yep big ole goose egg.  But I didn’t gain either which is amazing since all will power went out the window this week.  I typically lose my appetite as soon as I get sick.  Not this time, the first few days all I wanted to do was eat.  By Wednesday the appetite had disappeared though so maybe that saved me a little.

Total weight loss since: 1/20/13: 4.2lb

Inches lost this month: N/A

Total inches lost since: 1/20/13 N/A

New exercises tried:  Nada! I am so sad that I didn’t get to the gym for any good workouts. But when I was winded by walking up the stairs and struggling to take care of my little man I figured I needed to let my body rest.   I am itching to get in there though.  I am a much better person when I work out regularly.  It is part of who I am now.

Things that fuelled me:  Chicken Noodle soup! After reaching out to  the other contributors of this blog regarding my bottomless pit of a stomach they recommended good old fashioned chicken noodle soup.  I made up a batch and it hit the spot!  Why don’t I make this stuff more often?! It’s easy, yummy and full of good stuff for you.  Here is the recipe I use as a guideline and then sometimes add my own flare.

ingredients

·         4 1/2cups low-sodium chicken broth

·         1cup onion, chopped

·         1cup carrot, chopped

·         1cup celery, chopped

·         1teaspoon dried basil

·         1teaspoon dried oregano

·         1/4teaspoon black pepper

·         1bay leaf

·         1 1/2cups dried egg noodles

·         2cups cooked chicken, chopped

DIRECTIONS

1. Combine 4-1/2 cups low-sodium chicken broth, 1 cup each chopped onion, carrot and celery, 1 tsp. each dried basil and oregano, 1/4 tsp black pepper and 1 bay leaf; bring to boil.

2. Cover and simmer 5 minutes.

3. Add 1-1/2 cups dried egg noodles. Cover and simmer 8 minutes; discard bay leaf.

4. Add 2 cups chopped cooked chicken breast. Makes 4 servings.

Well I am off to disinfect this house and get it a germ free as possible.  Does that count as a workout?!  Here is to a much better week and getting back on track!