So... I rock!

So I finally did it! I made a vegetarian meatloaf! Oh yeah, Oh, yeah! And it got the seal of approval from my hunny. And I made a bunch, so can we say leftovers!!! No more cooking for me for the rest of the week. I got the recipe from a fellow blogger... She's a mom, she makes fun lunches for her "schmoo"...she's just awesome! I want to be like her when I grow up! Here is the link:

http://www.veganlunchbox.com/loaf_studio.html

On the exercise front
So I wasn't able to go for my run today. Very bummed about that. It was too cold and gloomy out there. So.... I did a firm tape instead. Hopefully it's a bit nicer tomorrow and I can go out again. I haven't done a strength tape in about two weeks. The plan was to do them twice a week. I wonder if I can get one in tomorrow and Saturday? I'm definitely going to try!

New Rule
I am only weighing myself on Fridays now. Ok, so what I weigh myself everyday. But the scale isn't moving as fast as it did when I first started this low carb/low glycemic lifestyle change. So, it's not as exciting weighing myself everyday as it used to be. So... only Fridays now. I'm thinking I need to beef up the cardio if I want it to move. My eating has been great, except for that moment of weakness earlier today. Those Jack Cheddar Cheezits were calling my name! Darn my hunny for bring snacks back into this house!

Oh yeah, I changed the look of my blog!!! I get bored easily...


*****Update*****
Here is the actual recipe I used for my loaf:

Ingredients:

1/2 cup pecans
2 TB olive oil
One onion, diced
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles
1 cup cooked brown rice
1/4 to 1/2 cup plain nondairy milk, as needed
1/2 cup cooked oatmeal
1 tsp. dried basil
1/4 cup minced fresh parsley
1/4 tsp. dried oregano
2 TB ketchup
1 tsp. onion salt


Directions:

Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more oatmeal/rice as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of make a great sandwich filling.