Good Eats & Challenge/Training Updates

Sunday again?  My, how fast a week goes!  Last week I posted that I was embarking on my Eat for Fuel Challenge.  So, to update as it has been a full week, I have been working very hard and am making better choices but I haven't been hitting 100%.  I ate much better this week.  I have been choosing veggies and fruit over chips but I have been over in calories every day of the past week except yesterday.  I did lose a pound last week though so I'm not worried about being over in calories.  I have been so hungry and I am trying to listen to my body over trying to hit a number goal.  It obviously worked last week, so I think I am on the right track!  The Challenge continues!

As far as my half training, I have been backing off training a bit the last 2-3 weeks.  I needed a mental and physical break in the beginning and then work got in the way.  This past week, I was scheduled for a 10-mile walk and it ended up snowing 5-6" the night before so the sidewalks were too icy.  Never-the-less, I plan to get my 10 miles in today!  I will say that breaking the double digit barrier is a little daunting.  Here's hoping everything goes well!  I am fueling up with baked oatmeal this morning (recipe below).

As mentioned before, my camera is officially dead, so no photos of the good eats below.  I actually attempted to take pictures with my ol' trusty point and shoot but, well, they were not good.  My bday is in less than a month and since this is a big one and I never buy myself anything (never go out to eat or the movies, no extras...) I am planning to give myself a pretty good gift this year.  I need a new camera.  However, I want a Garmin watch for training and a Fitbit.  Decisions, decisions!  Suggestions on a new camera are welcome!  Also, if you have a Garmin watch of any sort or a Fitbit, I'd love to hear about these products!  I know I can't swing all three so a decision must be made soon!

Now for the good eats.  Every now and then I want oatmeal.  Before Celiac, I ate oatmeal almost every morning (the microwave/instant kind).  While gluten-free instant varieties are available, they are way out of my regular price range.  I typically do not have the time on a work morning to make stove-top oatmeal so baked oatmeal is a perfect compromise.  I make it on the weekend and have it all week!

I have also been experimenting with an alternative to a potato pancake.  My parents make the best potato pancakes but I tend to not want all the carbs and calories associated with potatoes.  Plus, I hate how long potatoes take to shred and cook.  Too much work.  I have been working with spaghetti squash as a substitute for potatoes and I guess the third time is a charm since my spaghetti squash pancakes last night tasted just like my parent's potato pancakes - oniony and crispy.  Delicious!

Baked Oatmeal
Based off of this recipe
Makes 4 servings or 6 small side dish servings

1 cup gluten-free steel cut oats (I use Bob's Red Mill)
1 cup milk (any variety will work - almond, soy, cow's)
1 cup water
40 g gluten free pancake mix (or one serving, I use Bob's Red Mill again)
Cinnamon to taste
Fresh fruit of your choice (I prefer blueberries or a chopped apple)

Combine all ingredients in a mixing bowl and pour into a 1/2 casserole dish (I like my glass pyrex for this).  Bake at 350F for 45 minutes, or until the oatmeal is soft.  The top may be wet but that is okay.  Allow to cool for 10 minutes before cutting and serving.  Top with brown sugar or agave syrup.

Spaghetti Squash Pancakes

Makes 2 servings

1/2 of cooked and shredded spaghetti squash*

15 g flour (I used garbanzo bean flour)

1/3 of a medium onion, grated

Salt and Pepper to taste

Preheat a skillet on medium high on the stove top.  Mix all ingredients together and shape into pancakes.  Spray the skillet with a small amount of olive oil.  Cook the pancakes until golden brown on both sides.  Eat up!  I like these with ketchup but I know my mom will be shaking her head and saying that butter + salt is best!

*There is a variety of ways to cook spaghetti squash however I find the microwave to be most efficient.  Cut the squash in half and scoop out the seeds.  Wrap the cut-side of the squash in a wet paper towel and place cut-side down on a microwavable plate.  Microwave for 15 minutes (or until the entire squash is soft).  Allow to cool to be able to handle and then use a fork to pull out the shreds of the squash.  You can also bake the squash in the oven (without the paper towel).