Good morning and apologies for neglecting this blog the last few days. This has been one of the busiest, but most fun weeks of my spring semester. As a law student, I participate in Moot Court (we’re better than Mock Trial, ask anyone), and last night I was electing to the executive board to direct Wisconsin Law’s Evans Competition. It’s a constitutional law moot court competition and lots of fun! I’ve also gotten to meet some really cool people over the last few days, and that has kept me out past my bedtime and not logging my meals as closely as I normally would.
That being said, I’m definitely still focusing in on my work outs and went for a long interval run yesterday morning that looked like this:
Run 4 minutes, walk 1 x 3
Run 3 minutes, walk 1, x 3
Run 2 minutes, walk 1, x 3
Run 1 minute, walk 1, x 3
Cool down with a 3 minute walk
Total time: 45 minutes
I ran at an 8.0 mph pace and walked at 4.0 mph.
My favorite food to brag on today? Ice cream. What? Ice cream isn’t a healthy food. Well not necessarily, but in moderation it can be an indulgence that keeps you on track versus mindlessly munching through other snacks and calories. So I’m going to give a quick run down of the ice cream (both dairy and non-dairy) that I use to satiate a sweet tooth.
Stonyfield Frozen Yogurt (Fat free)
Calories per serving (I do 1 cup servings, because honestly, you’ll never see me eating just 1/2 cup of ice cream) – 200
Stonyfield has some great frozen yogurt flavors in Vanilla, Dark Chocolate, and Java. They’ve also recently released some greek yogurt ice creams which are super creamy. I like the chocolate and vanilla flavors, but haven’t tried the fruity or honey ones yet. Have you?
Pro: Relatively lower calorie count, still have great taste, fat free.
Con: Higher sugar content
SO Delicious Sugar Free Coconut Milk Ice Cream
Calories per serving: 200
This stuff is amazingly creamy. I’m a big texture or “mouthfeel” person, and this stuff definitely passes the test. I can’t really detect a coconut taste in the chocolate flavor, and only a little with the vanilla. It’s also great for those who are lactose intolerant. But beware how much of this you eat in one sitting. Part of that great creamy texture? Lots of inulin, a fiber that can make you very uncomfortable when ingested in high quantities. There’s also quite a few grams of sugar alcohols, which can be hard on the digestive system. I’d suggest doing half this kind of ice cream with another, less fiber filled kind.
Pros: Lower calorie count, tastes amazing
Con: Sugar alcohols, high fat, high fiber – limits how much you can comfortably eat.
Calories: 75 (you heard me)
This is a staple in my freezer. Arctic Zero is made out of whey protein and for the health conscious recently single. The entire pint has 150 calories. Now I won’t say this tastes just like ice cream – it’s definitely milder, but the texture is pretty similar to Stonyfield’s frozen yogurt (non-Greek). I like to sub in half Arctic Zero with half “regular” frozen yogurt or ice cream to achieve the perfect balance of sweet, frozen goodness. My favorite flavors are the Vanilla with a Touch of Maple, Chocolate, and Pumpkin Spice. I’m pretty unimpressed with the Strawberry and Chocolate Peanut Butter, which were pretty tasteless in my opinion.
Pros: Very low calorie, good mouth feel, low carb without being painful on your stomach
Cons: Expensive, less tasty
And now for the long awaited Chicken Chili Soup from my amazing sister, Bailey.
Ingredients
• 6 cups water
• 4 skinless, boneless chicken breasts
• 1 onion, chopped and sautéed
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can ranch-style pinto beans
• 1 (15 ounce) can black beans
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (1.25 ounce) package reduced sodium taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
Directions
Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces. Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through. Also can be heated in a crock pot on low for 2 hours instead.
This tastes amazing with a bit of sliced avocado or sour cream on top to counter the spice of the soup.
Hopefully it gets cold enough one more time to really enjoy this. But if it stays warm, you now have a bunch of ice cream to try.
Lindsay
Fit is Always In 