Exercise - 60 mins treadmill, 30 mins toning DVD, 15 mins weights

Water - 18 cups

Food - 2068 calories (17% fat, 54% carbs, 25% protein)

Breakfast - protein shake, 12-grain toast, 6-fruit jam, 3 clementines (335)

Lunch - spicy bean soup, whole wheat tortilla, cheese blend, apple, fruit salad (610)

Dinner - pork roast with fruit, rice, mixed veg, salad, salad dressing (624)

Snacks - protein shake(x2), apple, fruit salad, crispy tortillaz (498)

Well, I managed the sculpting DVD, again with the push-ups. Most of them were full push-ups as I really can’t do the ones on my knees. I’d rather put pressure on my arms at this point than my knees. I’m once again looking forward to my rest day. That was the reason for doing the DVD today, so hopefully even if I’m sore, I’ll be fine by Monday. I have lots of chores set for tomorrow, so it won’t be a complete rest day, but that’s okay. I went upstairs and made the fruit salad (I make about 10 cups at a time, it lasts for 3-4 days), and managed to only snag an extra piece of dried fruit, which I didn’t bother counting. I just checked, it would have added 16 cals to my daily total. That I can live with.

justdeb - I know that slow and steady is the best, but it’s just so damn tough sometimes. I’m really into the roast veggies at the moment. The current mix is carrots, brussels sprouts (which I wasn’t so fond of at first, but they are growing on me), cauliflower (although running low), a touch of onion. I sprinkle with pepper, salt, basil, and some of the chopped garlic we keep in the fridge, and spritz with the canola oil spray (10 cals a sec, I count three even though I try not to use that much). All of those go into the oven (on a foil covered tray) while pre-heating to 450. Then I throw whole green beans on top for another 15-18 mins. When I bring it out I splash a little balsamic vinegar on it. It’s really quite nice. The brussels sprouts, if small, are sometimes a little too brown, but it generally works out well.  It is a little time consuming for lunch though. Tomorrow I’m going to try making a double portion and try them cold on Monday. I suspect it won’t be quite as good, but I thought I’d try anyway. The jam is something I’ve made for… um, over a decade I guess now. My mother used to make it, but stopped when my father became diabetic. After he died she was buying some jams/marmalades and I just took over the making of them. They’re very good (if I say so myself), mainly because we don’t use pectin in them. Jams with pectin often come out tasting too sweet. They made great little extras when invited to someone’s home. In fact, most people who get them always make a point to bring the jars back (we don’t ask, but it’s nice).