So another day in the bag. Eating has been good today, although I need more veggies....planning a big salad for dinner..with squash and Tilapia. I'm also making some homemade yogurt...not for dinner, but just for kicks. I got a little yogurt maker, and I'm going to attempt to make something similar to Fage Total 0%. We'll see. I haven't figured out how I'm going to strain it to make it thicker yet.
Workout today was good. My watch is getting too smart. Today I did the 20 minutes of weight stuff, then started cardio. I always set the machine at 30 minutes because then the blinking interval things are at 1 minute. However, I usually only go 20 minutes because, well, because that's the TT and BFL amount to do. Well, remember how when I first got the watch, I'd be 10 minutes into cardio and the training effect on the watch would be at 5. Well today I was pushing and pushing myself trying to get to a 5, I had to talk myself into 1 more sprint...okay not at 5, one more sprint, okay not at 5 still, one more sprint. Well, I got to 4.9 and was at 30 minutes and the machine stopped. I was exhausted....still am!!
I've been doing stuff all day long, and I'm so tired. While making yogurt I opened a new thing of milk, and accidentally threw the lid away because my brain is fried! Thankfully I got my dear son to vacuum with the big vacuum..he usually does the kitchen floor for me with the little hand held vac. But today he did the big vacuum, and had fun (I'm sure that won't last). Now I won't let them get anything out because the house looks clean...and daddy will be home soon, and I want him to know I did something today.
Anyway, gotta finish making dinner, and get off the computer, so DH doesn't think that's all I've done today (which amazingly I've had very little non-work computer time today..feeling a little behind....I'll catch up when everyone goes to bed)
Scale 140.2
Tanita BF 31%
Calories burned during workout: 604
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8 comments:
Hi. I'm just curious how fast your sprints are.
Kristen, it depends on what machine I'm on, but I mostly like the Stairmill...you know the one with the actual revolving stairs. By sprints I mean going really fast for 60 seconds. I go do "sprints" anywhere from a level 8-12 depending on how I feel. Like today I did intensity (these are personal levels...like how intense it feels to me, 10 being I'm going to die any minute) levels of 5,6,7,8,9,6,7,8,9,6,7,8,9,6,7,8,10,5,10, 5, 10,5,10,5,10, 4,4,4,4
Or something similar to that. Sometimes I just do 5,10,5,10,5,10 etc, and sometimes I do a slower workup to my 10.
Does any of that make sense??
How funny! First time I've been to your blog and you are talking yogurt! I make yogurt every four days due to the recommendation of the Specific Carbohydrate Diet, a diet I've been on to quell (successfully!) my ulcerative colitis.
Cook the yogurt for 24 hours to fully develop the bacteria, cool for at least 8 hours in the fridge. I bought a strainer to fit within a large bowl in oder to 'drip' the yogurt. Before taking the yogurt out of the yogurt maker I run a long skinny knife around the sides to separate the yogurt from the container. Then I take a thin, old, clean face cloth (you can really use just about any type of clean cloth, although online I always read that cheesecloth is recommended. I found it didn't stand up to repeated laundering) and stretch it tightly across the opening of the container with the yogurt. I turn it upside down into the strainer (which is already in the bowl, with about three inches of clearance between the strainer and the bowl), and squeeze the container to release the yogurt. I smooth out the yogurt to make it level, and use a spatula to remove any remaining yogurt from the container. Put it in the fridge and drip for 8-12 hours or longer. I empty the bowl of liquid two or three times during the process to keep it from reaching the strainer.
A half gallon of whole milk leaves me with four servings after I finish dripping. I eat it with honey every morning and ADORE it. Mix it really well and it becomes so creamy. I used to add toasted almonds but they were so good I couldn't stop eating them. God, that was divine.
Anyway, good luck!!! This yogurt has been key in my recovery, and the diet has not only healed me but has enabled me to lose a ton of weight (I just had to cut out the nut flours and almost all nuts because I couldn't stop eating them!! They were putting weight on me).
I use the Yogourmet yogurt maker and yogurt starter.
Heh, lose a couple calories for me while you're working so darn hard. xoxoxox Make me some yogurt, too, when you get it down to a science. This would be a great science experiment with my dc :-)!
Nancy, thanks so much for the yogurt advice. Your info would have really helped me out last night! Unfortunately I didn't plan well, and didn't realize that the yogurt has to sit in the yogurt maker for 4-10 hours (at least that is what it recommended), well I put it in there at 6:30, and I was too tired to stay up till 10:30, and I wasn't getting up early just to take the yogurt out. Anyway, I'll count this one as a loss, and plan ahead next time.
Thanks again for all your tips!!
Kristen - You are welcome! I've wrecked a few batches myself. When I make it I try to think ahead to where I'll be 24 hours later. If it goes longer than 30, the bacteria die, but it's still edible and tasty. Most commercial yogurt is cooked for 4-6 hours. Cooking for 24 not only increases the bacteria but cuts down on the lactose, as does dripping. Also, please note that it's best to cool the yogurt to between 65 and 75 degrees before mixing in the culture so as not to 'shock' the bacteria. It takes me 22 minutes to bring my milk to almost boiling at medium-high temp with the lid on, then I put the pot with the milk in a large bowl of ice water and cool it for 40 minutes to reach culture-mixing temp. Yes, I have it to a science. Good luck!!
Nancy, I feel so fortunate to have met a yogurt expert because the directions that came with the yogurt maker were pretty vague. It recommended adding the culture at 100-110 degrees, so I'm glad you mentioned you add it at a lot cooler degrees.
I think I am going to try again tomorrow. I'll let you know how it goes.
Hey, and how come I can't view your blog?? I'd like to know a little more about the yogurt angel who came to save me :)
Yes, Kristen. That makes complete sense. Thank you! I might try to mix up my intervals like that.
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