Day 8- January 11, 2010

You know it's going to be a bad day (or a really great day) when you wake up in the morning and decide cake is for breakfast. And that is exactly what I did yesterday. I don't know what I was thinking but I have to admit it was delicious and writing about it now really makes me crave it.

breakfast vanilla cake with chocolate ice cream (yay 26 years old.)

lunch shrimp with feta cheese and tomatoes ( leftovers. See below for recipe)

snack polished off the birthday cake. I don't know why I do this but whenever there is junk food in the house it's like there is a race to get it in my belly. Then I crave it for days after.

dinner Boca burger with cheddar cheese, mayo and bbq sauce on a multigrain english muffin (Ally they were honey wheat muffins which I guess somewhat explains the sweet flavor).

I biked for an hour yesterday and did 18.71 miles so that was nice. I just could NOT make myself get on the treadmill!

Baked Shrimp with Tomatoes and Feta (courtesy of Fitness Magazine)
Makes 4 servings

• 1 tbs olive oil
• 1 medium onion diced
• 2 garlic cloves minced
• 14.5 oz cans no salt added tomatoes
• 1/4 finely minced fresh-flat leaf parsley
• 1 tbs finely minced fresh dill
• 1 1/4 lb medium shrimp, peeled and deveined
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2/3 cup crumbled feta cheese

Preheat the oven to 425 degrees. Heat oil in an ovenproof skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add garlic; cook for one minute. Add tomatoes and bring to a boil. Reduce heat to medium-low and let sauce simmer about 5 minutes, until tomato juices thicken. Remove skillet from burner. Stir in parsley, dill and shrimp, and season with salt and pepper. Sprinkle feta over the top. Place skillet in oven; bake until shrimp are cooked through and cheese has melted, about 12 minutes.

295 calories, 34 g of protein, 12 g of carbohydrates, 11 g of fat (4 g saturated) and 2 g of fiber.

I DIDN'T BURN THE HOUSE DOWN! WHOOOO!

Weight: 163.0

Workout: 2 mile run

Food Diary:

breakfast: better start English Muffin with crunchy all natural peanut butter

snack: 1 serving of Quakes

lunch: Ham, Turkey and Muenster on Whole wheat bread with romaine, tomato and mayo and an apple and a glass of crystal light lemonade

snack: chips and salsa

dinner: Bertolli wheat pasta with artichoke hearts and shrimp in reduced fat Parmesan sauce

So the last time I went to cook shrimp for dinner, I caught my apt on fire. You read it right. I am completely out of my element in the kitchen for a number of reasons....

1. I hate cooking. Seriously hate it.
2. I hate cleaning up after myself. Period. Be it the kitchen or anywhere else, for that matter. There is nothing worse in my mind than cleaning pots and pans after cooking dinner.
3. I'm lazy. Cooking takes effort.
4. Recipes are not made for one person.
5. I cannot just whip something up. I am extremely literal when it comes to cooking.
6. Things can catch on fire. You have to be attentive while cooking which generally means no multitasking. Multitasking is my favorite thing to do. Also, did I mention shit catches on fire? Like, for example, oil in a pan if it heats up too fast. Who knew?

Anyway, tonight I was dreading cooking. I believe exact tweet was "i loathe cooking" (speaking of which: follow me on twitter! @fromfat2fit2009). I opened the pantry to close it again. I opened the fridge only to slam it smartly shut. What on earth was I going to make? I had been avoiding the shrimp in the fridge like the plague since my last attempt ended with me screaming help at the top of my lungs until the maintenance guy came and carried the fire out (yes, carried. And then stomped it out. Why didn't I think of that before the kitchen was engulfed?). After writing an article for a Chattanooga magazine about being Fierce and Fearless, I decided it was time to bite the bullet. And dinner turned out DELICIOUS. Unfortunately, i was so hungry by the time it was done, i failed to document it with a picture :(