I actually did the elliptical today (funnily while dh was at the gym w/ the kids) and felt so good! I have got to figure out a way to program the elliptical so I can still do the weight-loss program but for a longer time. Right now, it stops after 20mins. There was such a good, mindless show on (VH1 80's) and it made it really easy. I was also studying and so happy to have a break from that.

Aside, found a study website that made studying actually fun! I transferred 25 flashcards onto the site and got pretty fluent w/ them in about a half hour. Good times!

I want to write down what I ate today since I get a little fuzzy on all that:

1. Protein shake (160 cals)

2. 6oz Stonyfield farms yogurt drink (180)

3. 12 whole grain pretzel nuggets (60 cals)

4. mini snickers (80 cals)

5. 5 choc. covered espresso beans (40 cals)

6. 4 cups air popped popcorn (110 cals)

7. Frozen chix Tandoori w/ brown rice (160 cals)

8. Mini banana muffin (60 cals)

9. 30 oz Sobe Lifewater

So cals are low. Interesting. Feel full. I had a couple of hairy moments. Used sugarless gum and candy to get through. That actually probably adds about 40 cals. I would love to find better tasting sugarless candy. Although, that could be dangerous. I could really work my way up to eating a lot of anything tasty...

So, feeling good, feeling better. Clothes fitting a tidge better. Happy about the online study guide and that i stayed on top of the clutter and mess in the house. One of those, 'Can I really do it all? Yes.' Days. Gotta love those!

I wanted to add this recipe I just found that I really want to make:

"Cream" of Spinach Soup

INGREDIENTS

1 T butter

1 medium red onion, diced

2 cloves garlic

2 T flour

1 c milk

2 c stock, chicken or vegetable

1 lb fresh spinach

salt & pepper to taste

dash cayenne pepper

1/8 t freshly grated nutmeg

METHOD

Heat a tad bit of olive oil in a sautee pan, enough to coat the pan. When heated, add onion and cook until onion is tender, about 5 minutes. Add garlic and stir for about 30 seconds.

Add flour, stir constantly for two minutes and then slowly whisk in the broth and milk.

Simmer over low heat, stirring occasionally, for about 10 minutes or until slightly thickened.

In a large stock pot, add 1 cup chicken broth. Add fresh spinach and cover until wilted, about 2-3 minutes.

Place wilted, cooked spinach in a blender. Add more chicken stock. Puree the heck out of it.

Add cream mixture to blender. Puree again.

Return the soup to the pot and stir in the butter. Add any extra cream here if you like a more creamy soup. Heat the soup until hot, but do not boil. Add salt and pepper to taste, cayenne pepper, and freshly grated nutmeg