Belated WTG! Monday

Okay so I'm late and I bet you thought I fell off the wagon, right? WRONG!!! I'm so still on the proverbial wagon and after a rut in the path, I'm back on the down-swing.

So after gaining last week I lost 2 lbs. this week. I'm excited about that 'cause maybe it means I'm headed in the right direction again and I'm over the plateau I was on. Okay so maybe it was a self induced plateau but either way it stunk! 

So for my 10th weigh-in I'm down 22 lbs. I should have been more but that old appetite got in the way and Croatia has the best chocolate crepes in Europe.

I only have 3 more weigh-ins before we fly out to the States and I still need to lose 8 lbs. to make it to goal. Huge feat but it can be done but whether I can do it, dunno. 

How'd you do?

Took this recipe directly from Fitness Magazine

Quinoa with Latin Flavors

From: EatingWell

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.

Servings: 6 servings, 2/3 cup each

Prep: 30 mins

Total: 45 mins

INGREDIENTS

1 cup  quinoa, (see Note)

2 teaspoons  canola oil

1   medium onion, chopped

1 4-ounce can  chopped green chiles

2 cloves  garlic, minced

1 14-ounce can  reduced-sodium chicken broth, or vegetable broth

1/4 cup  pepitas, toasted (see Note)

3/4 cup  coarsely chopped fresh cilantro

1/2 cup  chopped scallions

2 tablespoons  lime juice

1/4 teaspoon  salt

DIRECTIONS

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Tips:
Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating.

Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

NUTRITION FACTS

Calories 181, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 1 mg, Sodium 196 mg, Carbohydrate 27 g, Fiber 3 g, Protein 7 g, Potassium 379 mg. Daily Values: Vitamin C 25%, Iron 20%. Exchanges: Starch 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Above recipe credit goes to Fitness Magazine