Monday, August 9, 2010

Day 9 - Wall Street

Calories in - 1089
Calories out - 3215

Breakfast - Bowl of fruit with a spinach fritatta
Lunch - Chili with corn bread - amazing!!!!!!
Dinner - Chicken, mustard potatoes and pineapple skewer

Hiking guides - Sandy, Zac and Annie (6 months pregnant - see photo)

Training schedule
Hike - wall Street 7k
Mountain class - get on a treadmill and bump up the resistance 12 times in 3 minute intervals
Stretch class - ahhhhh
Open Gym - we all went biking for 12 km
Core training - my abs still hurt from last weeks class
Deep water suspension - float float float
Circuit training - our favourite

So, I was feeling great and thinking I was looking amazing until Saturday when we got to see the week's video that is made for each guest. It is a great video; lots of photos, fun, and memories but it also reminds that still have a long way to go - if the camera adds 10 pounds, exactly how many cameras were on me :( I was upset Saturday and a bit of a suck yesterday but a day of rest has helped. And then we went on the hike and our guide was a pregnant chick. Nothing like working your ass off, climbing huge rocks, slugging through sand to find the pregnant guide leader way ahead with no a sweat drop in sight - arggggggg.

The Biggest Loser stars are here and they look terrific - much smaller than they look on TV - so nice, friendly and knowledgeable.

They have posted the van assignments for this week and we are all together again on van 4 - yahoo!!!
We found an amazing recipe today in More Magazine for some delicious snack cake. it looks like it comes from Kellogg NA co. as it uses All -Bran cereal, here it is...
Lemon Poppy Seed Snack Cake
1 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1 tablespoon poppy seeds
1 cup All Bran original or 1 cup All-Bran Bran Buds
1/4 cup fat free milk
2 egg whites
3 tablespoons vegetable oil
1 cup low fat lemon flavoured yogurt
1 tablespoon grated lemon peel
1 teaspoon powdered sugar
1. Stir together flour, sugar, baking powder, baking soda, salt and poppy seeds - set aside.
2. In a large mixing bowl combine cereal, milk, egg whites, oil, lemon peel and yogurt. Let stand for about 5 minutes or until cereal softens. Add flour mixture, stirring only until combined. Spread evenly in 8x8x2 inch pan coated with cooking spray.
3. Bake at 350F for 25 minutes or until wooden pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
We are planning a trip to Zion National Park this Saturday as it is Lindsay's last day. We are so happy that our friend Rob rented a car and we can see more sites.

Off to bed as 5:45am comes soon enough.