Wow, I made these at the beginning of the month and still haven’t posted! These came out a little dry, and could have used a little more spice, but weren’t to difficult to make and tasted pretty good. Turkey Stuffed Peppers (recipe from skinnytaste.com) Ingredients  1 lb lean chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp chopped fresh cilantro 1 tsp garlic powder 1 tsp cumin powder salt to taste 3 large sweet red bell peppers, washed 1 cup fat free chicken broth 1/4 cup tomato sauce 1 1/2 cups cooked rice Olive oil spray (I used regular olive oil) 1/4 cup reduced fat shredded cheese Instructions Heat oven to 400°. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and cilantro for 2 minutes. Add ground turkey. Season with salt, cumin, and garlic powder, and cook several minutes until meat is brown and cooked through. Mix in tomato sauce and 1/2 cup chicken broth and simmer on low for 5 minutes.  Combine cooked rice and meat.  Cut bell peppers in half lengthwise and remove all seeds. Fill each pepper with meat mixture and place in a baking dish. Pour the remaining chicken broth on the bottom of the pan. Cover with aluminum foil and bake for 35 minutes. Top with cheese and enjoy! Overall, this was a pretty good recipe, and actually made enough meat for 8 halves rather than six.
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Wow, I made these at the beginning of the month and still haven’t posted! These came out a little dry, and could have used a little more spice, but weren’t to difficult to make and tasted pretty good.

Turkey Stuffed Peppers (recipe from skinnytaste.com)

Ingredients 

  • 1 lb lean chopped turkey meat
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • salt to taste
  • 3 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • Olive oil spray (I used regular olive oil)
  • 1/4 cup reduced fat shredded cheese

Instructions

  1. Heat oven to 400°.
  2. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and cilantro for 2 minutes.
  3. Add ground turkey. Season with salt, cumin, and garlic powder, and cook several minutes until meat is brown and cooked through.
  4. Mix in tomato sauce and 1/2 cup chicken broth and simmer on low for 5 minutes. 
  5. Combine cooked rice and meat. 
  6. Cut bell peppers in half lengthwise and remove all seeds. Fill each pepper with meat mixture and place in a baking dish. Pour the remaining chicken broth on the bottom of the pan.
  7. Cover with aluminum foil and bake for 35 minutes. Top with cheese and enjoy!
Overall, this was a pretty good recipe, and actually made enough meat for 8 halves rather than six.
Hello everyone, long time no see! I just got back from vacation (college tours up and down the East coast) and now I’m staying at my grandparent’s house for a couple days. My grandma and I just made banana bread, so expect a post on that coming soon. These chicken enchiladas only have 160 calories per enchilada (2 are really filling) and tasted delicious. My family doesn’t really like spicy foods, so I cut about all the spice amounts shown below by a half. Overall, this is a must try. Chicken Enchiladas (recipe from skinnytaste.com) Ingredients: For the sauce: 2 garlic cloves, minced 1-2 tbsp chipotle chilis in adobo sauce   1-1/2 cups tomato sauce 1/2 tsp chipotle chili powder 1/2 tsp ground cumin 3/4 cup fat free chicken broth kosher salt and fresh pepper to taste For the chicken:  1 tsp vegetable oil 8.5 oz (2 breast halves) cooked shredded chicken breast (I bought pulled chicken from the deli at my grocery store) 1 cup diced onion 2 large clove garlic, minced 1/4 cup cilantro kosher salt 1 tsp cumin 1/2 tsp dried oregano 1 tsp chipotle chili powder 1/3 cup chicken broth 1/2 cup tomato sauce 8 (7-inch) reduced carb whole wheat flour tortillas 1 cup shredded low fat Mexican cheese non-stick cooking spray Instructions Preheat oven to 400 degrees Spray the cooking spray in a medium saucepan and sauté the garlic. Add chipolte chiles (really spicy, be warned), chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil, then when up to temperature reduce heat to low and simmer for 5-10 minutes. Cover and set aside. In a medium skillet, heat the vegetable oil over medium-high heat. Sauté the onions and garlic on low for about 2 minute. Add chicken, salt, cilantro, cumin, oregano, chili powder (I put the spices in a separate bowl first so they would be easier to add) tomato sauce, chicken broth, and cook 4-5 minuted, stirring frequently.  Spray a 13x9 glass baking dish with non-stick spray. Put about 1/3 cup chicken mixture on each tortilla, then roll them up and place them in the dish. Top with the sauce and cheese. Cover the dish with aluminum foil and bake for 20-35 minute.  Everyone in my family really loved these. Just make sure to add the right amount of spices for your personal preference. The original recipe would be too much for us, but perfect for those who like a kick. Enjoy!
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Hello everyone, long time no see! I just got back from vacation (college tours up and down the East coast) and now I’m staying at my grandparent’s house for a couple days. My grandma and I just made banana bread, so expect a post on that coming soon. These chicken enchiladas only have 160 calories per enchilada (2 are really filling) and tasted delicious. My family doesn’t really like spicy foods, so I cut about all the spice amounts shown below by a half. Overall, this is a must try.

Chicken Enchiladas (recipe from skinnytaste.com)

Ingredients:

For the sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce  
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste

For the chicken: 

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast (I bought pulled chicken from the deli at my grocery store)
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 (7-inch) reduced carb whole wheat flour tortillas
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
Instructions
  1. Preheat oven to 400 degrees
  2. Spray the cooking spray in a medium saucepan and sauté the garlic. Add chipolte chiles (really spicy, be warned), chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil, then when up to temperature reduce heat to low and simmer for 5-10 minutes. Cover and set aside.
  3. In a medium skillet, heat the vegetable oil over medium-high heat. Sauté the onions and garlic on low for about 2 minute. Add chicken, salt, cilantro, cumin, oregano, chili powder (I put the spices in a separate bowl first so they would be easier to add) tomato sauce, chicken broth, and cook 4-5 minuted, stirring frequently. 
  4. Spray a 13x9 glass baking dish with non-stick spray.
  5. Put about 1/3 cup chicken mixture on each tortilla, then roll them up and place them in the dish. Top with the sauce and cheese.
  6. Cover the dish with aluminum foil and bake for 20-35 minute. 

Everyone in my family really loved these. Just make sure to add the right amount of spices for your personal preference. The original recipe would be too much for us, but perfect for those who like a kick. Enjoy!

Shrimp Quesadillas I have always been a huge fan of chicken quesadillas and I love shrimp, so when I found this 300 calorie recipe, I pounced. These turned out really fantastic and my whole family loved them. Chopping all the ingredients for the salsa was a little labor intensive, but in the end it was worth it. The only problem I had was the fact that I almost light the kitchen on fire. The recipe sheet slipped into the burner and caught fire, but luckily my dad saw it and we put it out before the kitchen was destroyed. Shrimp Quesadillas (recipe from skinnytaste.com) Ingredients  1 medium tomato, diced 1 hass avocado, diced 1 lime, juice of  1 tbsp cilantro, chopped 1 tbsp red onion, finely minced 16 large shrimp, cleaned and deveined cumin garlic powder salt and fresh pepper cooking spray 4 scallions, chopped 6 oz Cabot’s 50% Light Vermont Cheddar, shredded 8 (6”) low carb whole wheat flour tortillas (La Tortilla Factory if you can find them) Instructions Prepare the ingredients- chop or dice all the vegetables, and peel the shrimp if necessary. In a medium-sized bowl, mix together the tomatoes, avocado, red onion, lime juice, cilantro, salt, and pepper to make the salsa. Set aside. Season the shrimp with salt, pepper, garlic powder and cumin (to taste). Spray a hot skillet with cooking spray and heat. Add shrimp and scallions, and cook 2-3minutes on each side until the shrimp are pink and cooked through. Cut shrimp in half length wise (very difficult, I had my dad do it) and set aside. Heat a skillet on medium heat (I reused the same one) and spray with cooking oil. Add tortilla and sprinkle on about 1.5 oz cheese, then add 8 shrimp halves and salsa. When the cheese is melted and the tortilla is golden brown, add another tortilla on top and flip over. Cook until the bottom tortilla is the same shade and them move it onto a plate using a spatula. Cut into quarters and enjoy! I really enjoyed both cooking and eating this dish, and this recipe is definitely a keeper. The only change I would make next time is possibly buying double the shrimp and simply not splitting them in half since I didn’t really taste them. These quesadillas were healthy and delicious and I would highly recommend trying them. 
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Shrimp Quesadillas

I have always been a huge fan of chicken quesadillas and I love shrimp, so when I found this 300 calorie recipe, I pounced. These turned out really fantastic and my whole family loved them. Chopping all the ingredients for the salsa was a little labor intensive, but in the end it was worth it. The only problem I had was the fact that I almost light the kitchen on fire. The recipe sheet slipped into the burner and caught fire, but luckily my dad saw it and we put it out before the kitchen was destroyed.

Shrimp Quesadillas (recipe from skinnytaste.com)

Ingredients 

  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 lime, juice of 
  • 1 tbsp cilantro, chopped
  • 1 tbsp red onion, finely minced
  • 16 large shrimp, cleaned and deveined
  • cumin
  • garlic powder
  • salt and fresh pepper
  • cooking spray
  • 4 scallions, chopped
  • 6 oz Cabot’s 50% Light Vermont Cheddar, shredded
  • 8 (6”) low carb whole wheat flour tortillas (La Tortilla Factory if you can find them)

Instructions

  1. Prepare the ingredients- chop or dice all the vegetables, and peel the shrimp if necessary.
  2. In a medium-sized bowl, mix together the tomatoes, avocado, red onion, lime juice, cilantro, salt, and pepper to make the salsa. Set aside.
  3. Season the shrimp with salt, pepper, garlic powder and cumin (to taste).
  4. Spray a hot skillet with cooking spray and heat. Add shrimp and scallions, and cook 2-3minutes on each side until the shrimp are pink and cooked through. Cut shrimp in half length wise (very difficult, I had my dad do it) and set aside.
  5. Heat a skillet on medium heat (I reused the same one) and spray with cooking oil. Add tortilla and sprinkle on about 1.5 oz cheese, then add 8 shrimp halves and salsa. When the cheese is melted and the tortilla is golden brown, add another tortilla on top and flip over. Cook until the bottom tortilla is the same shade and them move it onto a plate using a spatula. Cut into quarters and enjoy!

I really enjoyed both cooking and eating this dish, and this recipe is definitely a keeper. The only change I would make next time is possibly buying double the shrimp and simply not splitting them in half since I didn’t really taste them. These quesadillas were healthy and delicious and I would highly recommend trying them. 

Long Time No See

Hey guys, clearly I haven’t posted in a little while, but I have a bunch of food posts I need to upload. I made shrimp quesadillas last week that were fantastic, and I made chicken enchiladas last night that were even better (I guess I’m on a healthy Mexican food kick). 

Exercising has been going really well lately. I’ve been running at least 2 miles nearly every day, and often had softball on top of that (although the season just ended). I’ve added some POP Pilates into my rotation, and I actually went to the gym yesterday and went through a weight circuit. I’m headed back tomorrow, so wish me luck!

Shrimp with Bowties           This shrimp pasta recipe was delicious, and actually not that big of hassle (especially since my brother did the dishes). Not to mention, it only has 367 calories! The only change I would make is using about half the red pepper flakes if you’re not into spicy food. Shrimp with Bowties (recipe from skinnytaste.com) Ingredients 1 ¼ lb shrimp, shelled and deviened 8 oz uncooked bowtie pasta 3 cloves garlic, sliced thin 2 shallots, diced 1 zucchini, julienned or cubed 2 tomatoes, diced 1 tbsp olive oil 1/2 cup fat free chicken broth 1 tbsp fresh parsley, finely chopped cooking spray 1/2 tsp crushed red pepper flakes (I would use half that) salt and fresh pepper Instructions Prepare all the vegetables that need to be chopped, sliced, julienned, or diced. Cook the pasta according to the directions on the package while preparing the rest of the dish. Heat a large skillet and spray it lightly with the cooking spray. Season peeled shrimp (I had to peel them myself, but they were deveined) with salt and pepper. Saute them in the skillet for about 2-3 minutes until light pink. Set them aside in a covered bowl. Lower the heat to medium and add olive oil to the skillet. Saute garlic and shallots until golden (about 1 minutes). Add tomatoes and season with salt and pepper (sauté for another minute). Add zucchini (sauté for another minute). Add chicken broth and red pepper flakes and stir the sauce together. Add the shrimp back in and simmer for about 30 seconds. Pour the sauce into the cooked pasta and mix well. Dish out and enjoy!
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Shrimp with Bowties

          This shrimp pasta recipe was delicious, and actually not that big of hassle (especially since my brother did the dishes). Not to mention, it only has 367 calories! The only change I would make is using about half the red pepper flakes if you’re not into spicy food.

Shrimp with Bowties (recipe from skinnytaste.com)

Ingredients

  • 1 ¼ lb shrimp, shelled and deviened
  • 8 oz uncooked bowtie pasta
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • 1 zucchini, julienned or cubed
  • 2 tomatoes, diced
  • 1 tbsp olive oil
  • 1/2 cup fat free chicken broth
  • 1 tbsp fresh parsley, finely chopped
  • cooking spray
  • 1/2 tsp crushed red pepper flakes (I would use half that)
  • salt and fresh pepper

Instructions

  1. Prepare all the vegetables that need to be chopped, sliced, julienned, or diced.
  2. Cook the pasta according to the directions on the package while preparing the rest of the dish.
  3. Heat a large skillet and spray it lightly with the cooking spray.
  4. Season peeled shrimp (I had to peel them myself, but they were deveined) with salt and pepper. Saute them in the skillet for about 2-3 minutes until light pink. Set them aside in a covered bowl.
  5. Lower the heat to medium and add olive oil to the skillet. Saute garlic and shallots until golden (about 1 minutes).
  6. Add tomatoes and season with salt and pepper (sauté for another minute).
  7. Add zucchini (sauté for another minute).
  8. Add chicken broth and red pepper flakes and stir the sauce together.
  9. Add the shrimp back in and simmer for about 30 seconds.
  10. Pour the sauce into the cooked pasta and mix well. Dish out and enjoy!

This Week’s Workouts

I got really sick of the 30 Day Shred so I decided to take a break. I was annoyed with the fact that half the exercises barely felt like they were doing anything, and the other half killed. I wish that they had more exercises that were in the middle; that burned but didn’t hurt a lot. Unfortunately, this ruined my regular workout posting schedule. Here’s what I’ve been up to:

Sunday- played a softball game, ran 3 miles on the elliptical

Monday- was ridiculously busy and ran out of time to work out

Tuesday- spent all day on a boat for a friend’s party swimming, tubing, and jumped off a cliff! softball game

Wednesday- ran 1.5 miles on the elliptical (had to stop because my calves were killing me)

Thursday- softball game (didn’t do extra running because of my calf)

Friday- none (calf)

Saturday- 3 softball games in 90+ heat for a softball tournament (we lost all three by one run)

Sunday- softball game, ran 3 miles on the elliptical

Monday- softball practice, 1.5 miles on the elliptical, Wii Fit Hula Hoop

Tuesday- softball game, 2 miles on the elliptical, Wii Fit Hula Hoop, Wii Boxing, Wii Step

Overall I’m pretty satisfied with how my last week went, and hopefully this upcoming week will be even better! I have a bunch of recipes and pictures I need to post, but my life has gotten pretty hectic lately so I keep putting them off :P

I needed to bake cookies to sell at an event my Girl Scout troop was cooking for, so I decided to make these “healthy” snicker doodles. They tasted pretty good, but the only reason the calories were so low (128 for 2 cookies) was because they were ridiculously tiny. While they may be a good alternative to regular snickerdoodles, there are definitely healthier options out there. Healthier Snickerdoodles (recipe from food.com) Ingredients 1/2 cup granulated sugar 1/3 cup brown sugar 1/4 cup butter, softened 1/2 teaspoon vanilla 1 egg whites 3/4 cup all-purpose flour 1/4 cup whole wheat flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 cup granulated sugar 1/2 teaspoon cinnamon ( or more if desired) cooking spray Instructions Preheat oven to 400 degrees F. Grease the cookie sheet with cooking spray. Beat together 3/8 cup sugar, 1/3 cup brown sugar, and butter until fluffy. Add in vanilla and egg and continue beating. Combine flour, baking powder, 1/4 tsp cinnamon, and salt in a separate bowl. Stir with a whisk to combine.  Add dry ingredients to the beater and mix together.  Shape the dough into 24 balls. Dividing the dough up into reasonably sized balls was very difficult for me, so don’t waste any batter. Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon in a bowl (I reused the flour bowl). Roll the balls in the mixer then place on the greased cookie sheet about 2 inches apart. Flatten the cookie balls with the bottom of a glass. Bake for about 6 minutes. Cool on the tray for 1 minutes, then finish cooling on a wire rack. Overall these cookies were pretty good considering the lower amounts of butter and sugar, but their small size disappointed me a little bit.
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I needed to bake cookies to sell at an event my Girl Scout troop was cooking for, so I decided to make these “healthy” snicker doodles. They tasted pretty good, but the only reason the calories were so low (128 for 2 cookies) was because they were ridiculously tiny. While they may be a good alternative to regular snickerdoodles, there are definitely healthier options out there.

Healthier Snickerdoodles (recipe from food.com)

Ingredients

  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 egg whites
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 cup granulated sugar
  • 1/2 teaspoon cinnamon ( or more if desired)
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees F. Grease the cookie sheet with cooking spray.
  2. Beat together 3/8 cup sugar, 1/3 cup brown sugar, and butter until fluffy. Add in vanilla and egg and continue beating.
  3. Combine flour, baking powder, 1/4 tsp cinnamon, and salt in a separate bowl. Stir with a whisk to combine. 
  4. Add dry ingredients to the beater and mix together. 
  5. Shape the dough into 24 balls. Dividing the dough up into reasonably sized balls was very difficult for me, so don’t waste any batter.
  6. Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon in a bowl (I reused the flour bowl). Roll the balls in the mixer then place on the greased cookie sheet about 2 inches apart. Flatten the cookie balls with the bottom of a glass.
  7. Bake for about 6 minutes. Cool on the tray for 1 minutes, then finish cooling on a wire rack.
Overall these cookies were pretty good considering the lower amounts of butter and sugar, but their small size disappointed me a little bit.


30 Day Shred Day 8

Today, I felt out of it, but I still progressed a little. I didn’t modify the pushups (or anything else) but they weren’t exactly high quality. I was planning on running 3 miles again, but I ran too soon after dinner, and the salmon in my stomach made me feel sick enough to stop at 2.

This morning I made my banana oatmeal again, with less brown sugar, and it tasted just as good as last time. Tomorrow, I have the first day of training for my job at the grocery store and I have a softball tournament in the 100 degree heat (so no 30 day shred on top of that). Next week I’m going to try a bunch of new recipes from a cook book my friend got me for my birthday. My friends are really supportive and got me a bunch of cooking supplies. Thanks guys!

This vegetarian chili recipe was actually really good (not to mention full of fiber) and my whole family enjoyed it as much as I did. It may even end up in the regular recipe file for my mom to make. I wouldn’t worry too much about finding the exact amounts of beans or tomatoes; I could only find cans that were a few ounces off, and the chili still turned out fine. I wasn’t paying enough attention when I grabbed the beans, and somehow I ended up with black eyed peas instead off pinto beans. The beauty of this recipe is that it is very open to making changes, and you can add or remove what you want and it can still taste good. Chunky Vegetarian Chili (recipe from myrecipes.com) Ingredients: 1 tablespoon vegetable oil 2 cups chopped onion 1/2 cup chopped yellow bell pepper 1/2 cup chopped green bell pepper 2 garlic cloves, minced 1 tablespoon brown sugar 1 1/2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 2 (16-ounce) cans stewed tomatoes, undrained 2 (15-ounce) cans black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can pinto beans, rinsed and drained Instructions: Chop the peppers and onions and mince the garlic. Heat the oil in a dutch oven (basically a large pot) over medium high heat. Add the onion, peppers, and garlic and sauté for 5 minutes. Drain the beans- I left a little of the liquid as some of the commenters on the original recipe suggested in order to keep it moist. Add all the remaining ingredients and bring the pot to a boil, stirring frequently. Reduce heat and simmer for 30 minutes, continuing to stir frequently. Overall, this recipe was fairly simple and really enjoyable. I will definitely make this again.
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This vegetarian chili recipe was actually really good (not to mention full of fiber) and my whole family enjoyed it as much as I did. It may even end up in the regular recipe file for my mom to make. I wouldn’t worry too much about finding the exact amounts of beans or tomatoes; I could only find cans that were a few ounces off, and the chili still turned out fine. I wasn’t paying enough attention when I grabbed the beans, and somehow I ended up with black eyed peas instead off pinto beans. The beauty of this recipe is that it is very open to making changes, and you can add or remove what you want and it can still taste good.

Chunky Vegetarian Chili (recipe from myrecipes.com)

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (16-ounce) cans stewed tomatoes, undrained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
Instructions:
  1. Chop the peppers and onions and mince the garlic.
  2. Heat the oil in a dutch oven (basically a large pot) over medium high heat. Add the onion, peppers, and garlic and sauté for 5 minutes.
  3. Drain the beans- I left a little of the liquid as some of the commenters on the original recipe suggested in order to keep it moist.
  4. Add all the remaining ingredients and bring the pot to a boil, stirring frequently.
  5. Reduce heat and simmer for 30 minutes, continuing to stir frequently.

Overall, this recipe was fairly simple and really enjoyable. I will definitely make this again.

30 Day Shred Day 7

Today, I put everything I had into my workout, and I ended up feeling great. I still modified about half the pushups, but other than that I did everything the advanced way, even things like lunges which killed me yesterday. Afterward, I got myself to run 3 miles on the elliptical (while watching Mean Girls, which is one of the greatest movies of all time). Granted, it took like 38 minutes, but it is a start. I don’t know if I’ve ever run that far or long in one stretch ever before. I want to go to some cross country practices soon to run with my friends, and I will need to be able to run much farther and longer in order to keep up with the slowest kid, but I’m getting closer. After running, I went to a 2 1/2 hour batting practice with my softball team and I could still swing a bat and stand after everything I did. Today was a great exercise day, and I feel really optimistic about tomorrow.