Thoughts: Daylight Savings Time rocks!

I might have a fighting chance of waking up early enough for tai chi on Tuesdays and Thursdays now.

Of course, tomorrow is election day, so depending on how long it takes me to vote in the morning, I might STILL not make it to tai chi. I’m heading out bright and early, though, and will just hope for the best. The early voting lines this weekend were horrible. I tried to do it on Saturday, but when a line wraps around the entire library parking lot, other things suddenly seem like a better idea…like motoring to Gold’s and doing 60 minutes of cardio.

That was how long the line was–I actually preferred to RUN instead.

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Nutrition (1200-1400 calorie low day)
1: 3×1 omelette with oatmeal
2: Spicy cottage cheese patties with salsa
3: Chocolate peanut butter shake with Creastack and flax oil
4: Cottage cheese with strawberries
5: Oatmeal tuna salad with apple
6: Cottage cheese with strawberries

Supplements:
Multivitamin with iron
Calcium 500 + D
1 T. flax seed oil
1/2 t. GNC Creastack

Calories eaten and deficit for yesterday = 2484 / +808 (target -337)
Water: 18 cups
Ratios: 43% carb / 15% protein / 42% fat

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Workout:
8:00 am LBWO
8:45 am steady state run (5.2 mph-6.0 mph / 0% incline / 30 minutes)
7:30 pm steady state bike (30 minutes)
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The Awful Truth:
1. Got a late start to yesterday and went slightly overboard with the free day.

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Brownie Points:
1. 100% workout attendance!
2. Did the dishes during lunch.

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Short-term Goals:
1. Clean up the mess left from costume-making on Saturday.
2. Cook up some chicken in a creative way.

Kung Pao Chicken (From the Weight Watchers Stir-Fry to Szechuan Cookbook)
4 servings
195 calories, 7 g fat, 1 g sat. fat, 13 g carb, 4 g fiber, 21 g protein

Ingredients:
1 egg white
2 t. cornstarch
1/2 lb skinless boneless chicken breasts, cut into 3/4″ cubes
1 T. hoisin sauce
1 T. rice vinegar
2 t. reduced-sodium soy sauce
1 t. sugar (or one packet Splenda)
1/2 t. hot chili paste
1 garlic clove, minced
2 t. peanut oil (can substitute safflower)
4 diced Szechuan chile peppers, seeds removed and discarded
3 c. steamed broccoli florets
1/4 c. unsalted dry-roasted peanuts, coarsely chopped

1. In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the chicken and stir to coat. Refrigerate, covered, about 30 minutes.

2. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water.

3. In a large nonstick skillet or wok, heat the oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet.

4. Return the skillet to the heat; add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer the chicken and pan juices to a plate and keep warm.

5. Return the skillet to the heat; add the hoisin sauce mixture and cook, stirring constantly, about 30 seconds. Stir in the chicken, broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes. Sprinkle with the peanuts; serve at once.