I did not get to the gym yesterday, I've just given up on this week. I had to get poor DD7 some winter clothes since she has outgrown all but 1 pair of pants (and those were a pair I had bought over a year ago that were always too big). And it's only been this week where it's actually been cold enough (I know, many of you will be jealous

) to wear long pants, which is why I didn't discover this problem earlier. Unfortunately, DD7 is already infatuated with shopping.

This will most likely cause financial heartache for me when she is a teenager. Doesn't matter, I will already be going broke at that time keeping my DS fed! We did get some very cute and fashionable clothes for the "bargain" price of $172

And then I get back and DS informs me that all his long sleeved shirts are too short (the kids has some freakishly long arms!) so looks like I'll be taking him shopping this weekend... So while we were all out and about (DH took DS to get his hair cut) we stopped at Chili's for dinner. Not the best choice, but it got worse when I decided to stop at Baskin Robbins afterwards...

Weigh in this morning was
141 . The morning I left for the cruise I was 140, so I am pretty pleased that I only have 1 vacation lb left. Then I need to work on the rest... Yesterday I drank ~80oz water, 16oz green tea, 16.9oz diet green tea:
6:15am: Chocolate Oatmeal (breakfast of choice this week!)
8:45am: LL Cottage Cheese; NSA Applesauce
11:30am: Spinach Salad (w/chicken, cheese, LF dressing); Soy Crisps
2:45pm: Low Carb Yogurt; Apple; 10 Peanuts
6:00pm (@Chili's): Buffalo Chicken Salad (no dressing); 2 Fries
7:00pm: Pumpkin Ice Cream on Sugar Cone
WORKOUT: None
RESISTED: Margarita
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kate, I know my personal traveling is done for a while (no more vacation days!) and so far there are no plans to travel for the rest of the year (the Greece trip looks like it is getting pushed further and further out). I'm glad, it's too hectic to travel during the holidays!
CJK, here is the recipe I promised:
Sweet potatoes and roasted bananas
Dietitian's tip: To save time, poke several holes in the sweet potatoes and microwave on high power for about 3 minutes. Turn and cook another 3 minutes or until tender. Set aside to cool and use as directed.
SERVES 6
Ingredients
1 1/2 pounds sweet potatoes, washed
2 medium bananas, peeled and halved
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Red pepper flakes, to taste
3 tablespoons brown sugar
Dried parsley, for garnish
Directions
Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.
Using a fork, poke several holes in the sweet potatoes. Bake until the potatoes are soft, about 1 hour. Remove from the oven and set aside. Peel when cool to the touch.
Place the banana halves in the prepared baking dish. Bake uncovered until the fruit is soft and juicy, about 15 minutes. Remove from the oven and pour the orange juice over the bananas. Stir to scrape the drippings and mash the bananas well.
In a large mixing bowl, add the bananas, sweet potatoes, spices and brown sugar. Using an electric mixer, blend until smooth.
Transfer to an ovenproof serving bowl and return to the oven. Bake until warmed through. Garnish with parsley and serve.
NUTRIENT ANALYSIS (PER SERVING)
Calories 142 Cholesterol 0 mg
Protein 2 g Sodium 17 mg
Carbohydrate 34 g Fiber 5 g
Total fat trace Potassium 551 mg
Saturated fat trace Calcium 43 mg
Monounsaturated fat trace