That was the result of my official weigh-in this week.  Initially, I am a little bit perplexed.  I ate well all week long.  I had a great week of exercise:

Monday: Elliptical trainer -1 hour
Tuesday: Ran 5.5 miles @ 9:07 min/mile pace
Wednesday: Strength training – 1 hour
Thursday: Ran hill sprints (~ 15 second hill x 10 repeats)

Yet I gained a pound.

So, what do I do?  I move on.  Because I kept track of my calorie intake, and I worked hard this week I know that it is impossible to have gained a pound of fat in the past seven days (and that’s all I really care about when it comes to the scale).  We’ll see what the next week brings.

Related, here are two blog posts I recently came across that I thought were very good:

From, The Nutrition Data Blog, Weight fluctuations: How much is normal? Includes a link to a useful too for tracking weight loss

From, The Running Laminator (an awesome running blog on which I have “lurked” for some time), Running: Physiologically Speaking, Five Easy Steps to Better Nutrition. This post enumerates five steps to better nutrition. This is basic, but very good and necessary, information for anyone trying to improve their nutrition.

On Running News:
I have decided to sign up for the Unser Half-Marathon in Albuquerque on April 19, 2008.  The event also includes a 10K, a 5K, a Kids’ K.  People can also sign up for as a two-person 5k team or a three-person 1/2 Marathon team.  The course looks flat and fast, and it is along some familiar running routes for me.  I am optimistic about breaking 2 hours for the 13.1.

Happy Friday!


For Easier Printing
Microsoft Word Version: Smoked Salmon & Neufchatel Frittata Document
PDF Version: Smoked Salmon & Neufchatel Frittata PDF


3 whole eggs
3 egg whites
Pinch salt
1 tablespoon chopped chives
1/2 cup milk
Pam cooking spray (or 1 teaspoon canola oil)
1/2 cup Neufchatel cheese (or whipped cream cheese)
2 ounces diced lox

Preheat oven to 400 degrees F. In a large bowl, combine eggs, egg whites, salt, chives and milk and mix well.

Spray a nonstick, ovenproof sauté pan with cooking spray (or place canola oil in pan and coat pan, swirling to distribute as you heat pan) and heat pan over medium heat for 30 seconds. Add egg mixture. Using a spatula, move egg mixture so that it cooks evenly for about 30 seconds, or until eggs begin to set. Remove from heat.

Spoon Neufchatel cheese by tablespoons evenly over egg mixture. Top with diced lox.

Place pan in oven and bake until slightly browned all over, about 15 to 20 minutes.

Remove from oven and cut into 4 equal wedges.

Makes 4 servings
Each serving contains approximately:
160 calories
4 gm. Carbohydrate
10 gm. Fat
186 mg. Cholesterol
14 gm. Protein
348 mg. Sodium
Trace fiber

I started off this lovely Wednesday with Multigrain Hot Cereal. We usually have oatmeal for breakfast, but when I was at Trader Joe’s the other day, I was intrigued by the box of mixed grains, including Rye, Barley, Oats and Wheat. I made it the same way I make my oatmeal, and was happy with the way it turned out. Usually, I add some kind of fruit to my oatmeal (most often a chopped up apple or banana), but today, I had my cereal plain, with just a few sprinkles of cinnamon. It was delicious and held me over well.




For lunch, we had left over Lemon Chicken Soup with Orzo from last night. My mom was over and had lunch with us, which was great!


On the menu today for dinner was Roasted Halibut with Mediterranean Lentils and Olives. The recipe is made in three parts:

  1. The halibut is roasted in the oven.
  2. The lentils are stewed on the stovetop.
  3. The red bell peppers are sauteed on the stovetop.

It will be helpful, for planning purposes, to know ahead of time that these three things are happening at the same time. 🙂

Without further ado, here is the recipe.

For Easier Printing
Microsoft Word Version: Roasted Halibut with Mediterranean Lentils and Olives Document
PDF Version: Roasted Halibut with Mediterranean Lentils and Olives PDF



  • 1 ½ cups green lentils
  • 3 cups cool water
  • 1/2/ large onion, cut into 1/2 –inch pieces
  • 5 garlic cloves, minced (3 for lentils, 2 for peppers)
  • 3 sprigs fresh thyme
  • 2 tablespoons olive oil (for tossing with the lentils after cooking)
  • 8 green olives, pitted and cut into quarters
  • 8 black olives, pitted and cut into quarters
  • Pepper and a little salt to taste (Note: The olives have salt.)


  • 1 pound, 4 ounces halibut, skinned and cut into 4 equal portions
  • 1 tablespoon olive oil (for sprinkling on top)
  • Pepper and a little salt (on fish prior to roasting)
  • 1 teaspoon freshly squeezed lemon juice (for sprinkling on top)
  • 1 sprig fresh thyme (to add aroma during cooking)

Red Peppers

  • 1 red bell pepper, cored, seeded, and cut lengthwise into  1/8-inch-thick strips
  • 1 tablespoon olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Pepper and a little salt to taste



Note: Numbers 3, 4 & 5 are all done at the same time.

1. Place the green lentils in a medium mixing bowl, cover with warm water, and let stand for 30 minutes. This can be done in the morning before work. Then strain and rinse before beginning cooking.

2. Preheat the oven to 400 degrees F for the halibut.

3. Place a 3- to 4-quart saucepan over medium heat. Add the lentils, 3 cups of water, onion, garlic, and thyme to the pan. Cook lentils for 30- to 40-minutes, until the lentils are slightly firm (not mushy and not grainy), stirring occasionally. Lentils should have a slight bite.


4. In a roasting pan, place the halibut, rubbed with olive oil, seasoned with salt and pepper, and sprinkled with freshly squeezed lemon juice. Lay the thyme on the pan. Roast for 35-45 minutes (If the halibut is 1 inch thick or less, cook for less time, if the halibut is 1 ½ inches or more, cook for more time.). Remove from the oven and set aside.

5. Place the bell pepper, 1 tablespoon olive oil, garlic, and lemon juice in a large sauté pan over medium heat. Cook for 30 minutes, stirring occasionally, and do not let it burn. Season to taste with the salt and pepper.


6. Strain the lentils, remove the sprigs of thyme, place in a sauté pan over low heat, and toss with the 2 tablespoons of olive oil and the olives. Season with pepper and salt and set aside.

I hope you enjoy tonight’s recipe. Although I’m still working on the calorie count for this dish, I ought to mention that it is a little bit higher than our usual recipes, but if you cut out some of the oil, etc., it will be better. I’ll make some changes and update the recipe on the Recipes page.

Take care, everyone, and have a great evening!

It was a busy exercise day (30 minutes on elliptical, lifting weights and an hour and ten minute walk with Nick), as well as laundry and cooking, so I thought I’d just make it quick tonight and post the recipe for our dinner. I’m exhausted! Yet another recipe from “The Food You Crave” by Ellie Krieger (last one this week), this one is another tried and true recipe, and one that I crave now. Lemon Chicken Soup with Orzo. It’s like an upscale version of chicken noodle soup, and last time I was sick, I suckered Nick into making this soup.

For Easier Printing
Microsoft Word Version: Lemon Chicken Soup with Orzo Document
PDF Version: Lemon Chicken Soup with Orzo PDF

Here’s the cast of characters:


  • 4 teaspoons olive oil
  • 8 ounces skinless, boneless chicken breast halves, cut into small chunks
    *note* Tonight, I used pre-cooked chicken from Trader Joe’s (“Just Chicken”) just to speed things up, but I usually use regular ol’ chicken breasts.
  • Pinch of salt, plus more to taste
  • 1 medium onion, diced (about 1 ½ cups)
  • 2 stalks celery, diced (about ½ cup)
  • 1 medium carrot, diced (about ½ cup)
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried
  • 6 cups low-sodium chicken broth
  • 1 cup orzo, preferably whole-wheat
  • 2 large eggs
  • 3 tablespoons fresh lemon juice
  • Freshly ground black pepper to taste

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.


Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.



And there you have it!

Try this soup, you will not regret it. There are only three alterations that I make to this recipe and they are:

  • If your bunch of celery has any leaves, use them! Wash them, give them a rough chop, and then throw them in the pot with the rest of the mirepoix. It lends a terrific flavor to the soup.
  • Each time I’ve made the recipe, I don’t seem to have any dried thyme. Instead, I just use Italian Seasoning. I figured that Italian Seasoning has thyme in it, and I think the soup tastes great with Italian Seasoning.
  • I sometimes like it to be a little more lemon-y, so if, after adding the lemon-egg-broth mixture to the soup, it’s not tangy enough, I will sometimes add more lemon juice. Tonight, I added at least a tablespoon more. Yum.

Now, I’m off to have a quick soak in the bathtub, and then have a good night’s sleep.
Tomorrow, we will hear from Nick!

‘Night, all!

It’s Food Week here on the BRS Blog, and we have started it off with a bang! My apologies for the late posting, but I’ve been busy today! First at the grocery store, and then in the kitchen, making food and taking photos!

I wanted to mention that I have added a new page to the blog, called Food Log, where you will be able to see our food logs for the day. You can click here, or you can access it by clicking on “Food Log” up to the right of “About Roux.” I have also added a section called “Recipes” in the same area, where you will be able to access the recipes that I feature on this blog.

Now, on with the food! 🙂

Breakfast today wasn’t a terribly great one. I was in a rush, so I had a piece of whole wheat bread with peanut butter and an apple (specific amounts available on the Food Log page. It tasted good but it wasn’t as filling and didn’t hold me quite as long as my normal breakfast.


For lunch, we had a simple chicken breast sandwich, with mayo, grainy mustard, tomato, and arugula, on whole wheat bread. I have to admit that having a sandwich for lunch is really unusual for us… of course it would be on the day where I have pledged to report everything to our readers! I blame it on rushing around, poor planning and the simple fact that it’s Monday. 🙂 We also had some Annie’s Cheddar Bunnies alongside the sandwich.


For snacks this afternoon, I had Babybel Cheddar Cheese (below), an orange, a few more cheddar bunnies (10 grams, to be exact), and half of a Larabar.


Ok, now here’s the part that will interest you the most: Our first recipe!

For dinner we had one of our favorites, and because of it’s simplicity, it’s become one of those staple recipes that I can always count on. Pork Medallions with Cherry Sauce. It is one of those recipes from “The Food You Crave” by Ellie Krieger, and Nick and I both love this recipe.

For Easier Printing
Microsoft Word Version: Pork Medallions with Cherry Sauce Document
PDF Version: Pork Medallions with Cherry Sauce PDF

Click on the above links for the recipe. Here are a few photos of our scrumptious dinner:



Nutritional information for the recipe is available on the recipe page.

Oh, and for dessert? A small square (4 grams) of milk chocolate with cashews. Gotta have a little bit of sweet to end the day. 😉

Hope you all had a great start to the week. Keep sending in those recipes for the mini-challenge!

Happy Friday!

We wanted to announce that next week here on the BRS Blog (March 9-13) will be Food Week! What does this mean, exactly? Well, a few things…

First, we have had several people curious, inquiring, and wanting to know what we are eating. So, I thought I would invite you into our kitchen for a week. Yes, you will be having breakfast, snacks, lunch, dinner and… (gasp!) dessert with us! It should be pretty fun, as I will be sharing some of our favorite healthy recipes with you (complete with  nutritional information), as well as our tips and tricks for eating healthily, inexpensively, and WELL!

Second, we are starting our first mini-challenge. It will be a challenge within the challenge, so to speak, and you don’t have to be a part of the main challenge to join this one. Between today (March 6th), and next Friday (March 13th) send in your favorite healthy recipe for us to try! It can be anything, from a main dish to a side dish to a snack… whatever. We will make each recipe and announce a winner as soon as we’re able to make them all (we’re thinking the winner will be announced on Monday, March 16th). The main things we’re looking for are how yummy it is and the calorie content (but of course, we will be taking a glance at other nutritional information as well). If you don’t have the calorie count of the recipe, no worries, Nick and I will figure all of that out.

And the prize? Well, you guys are in for a real treat! The winner of this mini-challenge will receive a copy of my FAVORITE cookbook right now… “The Food You Crave” by Ellie Krieger.


Next week on the blog, you will probably be seeing a recipe or two from this cookbook, as I am in l-u-v with this cookbook and make things from it often. I got it for Christmas (thanks, Tam!), and we’ve been consistently trying recipes from it. The thing I love about this cookbook is that it has amazing, tasteful recipes, simple, not a lot of ingredients, and it has all of the nutritional information for each recipe. You make these recipes and say, “Mmmm,” and not, “Wow, this must be healthy…” These are all things I look for in a cookbook, and to find all of them together in one book is amazingly hard!

So in summary, be looking forward to Food Week, and join our mini-challenge by sending in your favorite healthy recipe!


Now for the moment we all wait for each week. Yes, today is that wonderful day where you all get a peek at our bathroom scale. Oh the things we do for our readers… 🙂

Nick’s Numbers
Weight starting challenge: 220.0
Weight last week (2/27): 217.4
Weight today (3/6): 215.0

Weight lost during the challenge: 5.0
Weight lost this week: 2.4

Food Journal: Kept every day


  • Monday: Elliptical Trainer 1 hour
  • Tuesday:  Ran 3.57 miles; Weights/strength training 50 minutes
  • Wednesday:  Elliptical 1 hour
  • Thursday:  Rest day
  • Friday: Running at lunch ~3.5 miles

Overall, this week I start very strong, but was worn out on Thursday so I moved my rest day (usually Friday).

Rebecca’s Numbers
Weight starting challenge: 193.8
Weight last week (2/27): 192.0
Weight today (3/6): 189.0

Weight lost during challenge: 4.8
Weight lost this week: 3.0

Food Journal:
Kept every day

Exercise: Went ok this week. I kept up the elliptical routine that I established last week and added in running, but have not added weights yet. My main goal was to make sure to do some exercise each day and to increase the intensity a little bit to increase the number of calories I was burning. I succeeded at that for the most part this week.

Happy weekend, everyone!

Yesterday was a day to try new things!

For lunch, my mom came down and the three of us (my mom, Nick and I) were all feeling a bit adventurous. We went to BODY, a local spa, yoga studio, boutique and cafe, a place I had been wanting to try for awhile now. Here is the description of BODY Cafe from their website:

BODY offers healthy, delicious, affordable foods that are wheat, dairy, & sugar free, & selections for vegan, raw, & other diets.

Nick chose the Raw Pizza which was JUST delicious! It had a zucchini almond crust, sun-dried tomato marinara, olives, pine nut ricotta cheese, basil pesto, with a side salad of organic greens with an herb house dressing. The next time we go, I would definitely order this. It was amazing.


Mom ordered a Tuna Sandwich with tomatoes, celery, red onions, jack cheese, served with vegan nayonaisse on spelt bread and a side salad of organic greens with herb house dressing. It was so so yum.


For my lunch, I finally decided on Raw Thai Curry, which was zucchini and mango strips, with tomatoes, in a special mango pad thai sauce with crushed raw cashews. It was so wonderful, and it left me completely satisfied.


For dessert, we all shared a raw chocolate cookie and a raw hemp bar (sorry, I forgot to take photos… we dug right in!). Both were excellent.

Overall, the meal was amazing and delicious, and we will definitely be visiting BODY again. We left feeling full and satisfied, and even throughout the afternoon, we were still satisfied. We aren’t necessarily “going raw,” but we have discussed adding more elements of a “raw foods diet” to our diet. Anyone have any recommendations on raw cookbooks?

The OTHER thing I tried yesterday that was new was that I went to a spin class, somewhat on a whim. Nick and I had been wanting to try a spin class, so I stopped by to get a schedule and decided to take a class that was starting an hour later! I went home to change, and came back about fifteen minutes before the class started. The instructor set me up on a bike, adjusting the seat position and height, and I was all set to go! One hour later (and about 19 miles), I slowly climbed off the bike, a sweaty, but thrilled mess.

It was a fantastic workout, and I am looking forward to going to another class, quite possibly tomorrow morning at about eight o’clock. My hind-end and I are disagreeing on that at the moment, but what my sore rear doesn’t know is that I bought a pair of padded cycling capris this afternoon. Woohoo! We’ll see what happens. 🙂

Hope you are all having a fabulous weekend!