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

Water - 18 cups

Food - 2076 calories (24% fat, 52% carbs, 20% protein)

Breakfast - 12-grain toast, nectarine jam, 3 clementines (245)

Lunch - whole wheat tortilla, mustard, smoked ham, cheese blend, roasted veggies with balsamic vinegar, apple, fruit salad (589)

Dinner - spicy meatloaf with roasted potatoes/onions, broccoli, butter, salad, salad dressing (684)

Snacks - protein shake(x2), apple, fruit salad, biscotti, crispy minis (559)

Well I spent the morning trading emails with a guy about a possible job.  I really don’t like dealing with recruiters.  They’re like guys on the make - hot and heavy and then drop you once they get what they want.  In this case he wanted a resume, which I sent, and an idea of what kind of money I was looking for.  After he got that information I didn’t hear back from him the rest of the day.  Oh, I know that he’s probably now trying to get feedback from the potential employer.  I’m hoping it is reasonably close and that they are willing to go to the range I gave him.  It would work out well, giving me some income for at least 3 months.  It might even be good enough to pay my tuition fees if I get into school.  I’m not going to get excited about it until I know more.

I managed the sculpting DVD again today.  I think for now it will be a Wed/Sat thing.  I’m going to look for a garden kneeling pad though, since I still can’t do all the push-ups on my toes.  I found that today my knees really bugged me afterwards.  One is still sore, but I’ll put some heat on it at bedtime and it will likely be okay by the morning.

Well, that’s about it, nothing much going on here today.  Oh, I made my first fruit salad using the frozen cherries, so we’ll see how that works when I have it tomorrow at lunch.

Hello all - I answered Suzeeeq’s comment in an email, but decided I would post the response here as well…

I can’t sleep so I’ll answer your question about the veggies. Since I’m making them as a side dish for lunch I’m trying to make them as low cal as possible. I’ve been using a mix of carrots, brussels sprouts, cauliflower, onion, and green beans. For one day’s lunch I use this:

2 oz carrots (12 cals/oz) - using medium sized baby carrots, usually cut in halves or thirds
2 oz brussels sprouts (12 cals/oz) - cut in half
2 oz cauliflower (7 cals/oz) - cut in smallish flowerets
1 oz onion (11 cals/oz) - cut in slivers

I take those four and mix them together, putting them on a foil-covered baking sheet, sprayed with 1 sec canola oil spray (10 cals). Spray with up to 2 seconds of spray (20 cals) and then season with salt, pepper, basil, and a little garlic. (I don’t count cals in the spices.)

Put into a cold oven and let it come up to 450F.

2 oz green beans (9 cals/oz) - leave whole.

Put them on top of the other vegetables and sprinkle with salt and pepper. Put back in the oven and cook for another 17-20 minutes. I usually check them after 17, often taking them out at 18. Sprinkle with 1Tb of balsamic vinegar (15 cals), pulling the edges of the foil together and toss. Serve warm.

So the total for above comes to 136 calories. Up until the other day I was making only one batch at a time, but it takes about 45 minutes from start to end. This is way too much time for lunch, especially when I’m trying to do more than half my exercises in the morning. I did make a triple batch the other day, which isn’t quite as good reheated (microwave), but it will do for the moment. I added an extra 5 minutes before adding the beans, and cooked the beans the full 20 minutes. It also allowed me to cut the canola spray down to 6 secs total, so 2 secs for each rather than 3. I put the calories for each vegetable just to show what changing them around could do. You could probably substitute a small amount of olive oil for the canola spray (might even be better). I just find it handy to use.

These definitely use less oil than typical roasted vegetables, but it’s a trade-off. I’m using them as a side dish to a wrap, and 2 servings of fruit, so I want them as low as possible. You might get a better flavour using a little more oil, which wouldn’t be a bad thing if serving for dinner, along-side a lean meat portion. In the past I’ve also roasted eggplant (which needs a little salting/resting prep) and mushrooms (which often darken the other vegetables). I suppose it’s just a case of finding what you like and adjusting.

Added: Although I like broccoli, when I tried it I wasn’t really happy with it. Adding at the start is too early, so add it in with the green beans.