Soooooo...a new chapter in my weightloss journey begins.

Well, as you may have heard, I have been living outside of my home city for a little over a year now. The same is true for my conscience. We have both been living in Houston, though this is not where we permanently reside. As the time has come for us to each return to our respective cities, I will be continuing my weight loss journey alone...or rather supported from afar.

I am a bit apprehensive about this, though there are some points that I am excited about. Of course my major fear is that I will slip back into my old eating habits. It is still a daily struggle for me to make wise food choices and work out. Though I have been way more self-motivated in the coming months, it has still be with his constant support that I have persevered. My major challenges will be eating well amongst teammates who may not be as concerned about good health as I am, as well as exercising regularly given that I will be working longer hours.

Thus far, I have signed up to join LA Fitness. The particular location that I joined doesn't open until October 1st. Until then I will be supplementing my workout by utilizing my 2 cardio exercise tapes (I am thinking about getting a 3rd belly dancing tape) as well as walking regularly to take advantage of the great summer weather. I will also be continuing my regular yoga practice for strength training. I have even found a great website, www.yogatoday.com, that provides free daily yoga workouts.

The one thing that I am looking forward to is cooking. Since I have been travelling for work, then I have continued to eat out daily. However, now that I will be eating on my own dime, then I am really looking forward to preparing some tasty, healthy meals for myself. Given my hours, I realize that I won't be able to cook every night, esp. if I want to find time to work out. However, I hope to make a home cooked meal at least twice a week (Mon - Fri) and then also on Sat & Sun. In order to commemorate the rejuvenation of my cooking journey, below are three recipes that I can't wait to use. I am always wanting to take an afternoon/early evening snack with me to work. This is cheaper and healthier than buying something out of a vending machine. However making something would be even better. I saw these three recipes on the Food Network's Good Eats. The can also be found on the show's website here: http://www.foodnetwork.com/food/show_ea/episode/0,,FOOD_9956_38665,00.html.

Brown Rice Crispy Bar:
3 ounces puffed brown rice, approximately 6 cups 3 tablespoons flax seed oil, plus extra for the pan 1 tablespoon orange blossom honey 7 ounces mini marshmallows, approximately 4 cups 3 ounces toasted slivered almonds, approximately 3/4 cup 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup 1-ounce dried blueberries, approximately 1/3 cup

Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.

Granola Bar:
8 ounces old-fashioned rolled oats, approximately 2 cups 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup 3 ounces sliced almonds, approximately 1 cup 1 1/2 ounces wheat germ, approximately 1/2 cup 6 ounces honey, approximately 1/2 cup 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed 1-ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Protein Bar:
4 ounces soy protein powder, approximately 1 cup 2 1/4 ounces oat bran, approximately 1/2 cup 2 3/4 ounces whole-wheat flour, approximately 1/2 cup 3/4-ounce wheat germ, approximately 1/4 cup 1/2 teaspoon kosher salt 3 ounces raisins, approximately 1/2 cup 2 1/2 ounces dried cherries, approximately 1/2 cup 3 ounces dried blueberries, approximately 1/2 cup 2 1/2 ounces dried apricots, approximately 1/2 cup 1 (12.3-ounce) package soft silken tofu 1/2 cup unfiltered apple juice 4 ounces dark brown sugar, approximately 1/2 cup packed 2 large whole eggs, beaten 2/3 cup natural peanut butter Canola oil, for pan

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

Don't those sound Yum?! I know its kinda easing my way into cooking, but I gotta start some where. I think that I'll try posting one new recipe per week. We'll see.

Anyway, I'm still weighing in at 170 lbs. My eating was atrocious last week (I was at a convention), but I exercised 5 days. I am not sure how this week will go as there are a lot of good bye celebrations to come. However, I am going to do my best to get in a couple of workouts, and I am focused on starting out strong back at home. Everyone wish me luck and success as I push through this next chapter.