A little more than a month ago I was inspired to start my journey biking across America virtually, on my exercise bike. It's a total of 3,035 miles from coast to coast, and I am doing it via My Virtual Mission. I am wayyy out of shape and have issues with my joints, but I've been plugging along doing short rides almost daily. I was inspired to do this by a 500+ pound man who decided he would ride a bike across America to win back his wife and lose weight. One of my goals has been to try and match his miles that he will post daily when he gets back on the road. Today I read on Fat Guy Across America's Facebook page that he would be doing an organized ride this morning, so I watched his Strava to see how far he biked. He did 13 miles. I have never done 13 miles in one day, but I took this as a challenge. I started out this morning and biked on a hilly circuit. I did have to stop and get off and walk around for a minute 2 or 3 times because my feet were going numb, but I did it! I rode 13 miles in 1 hour 6 minutes!
It wasn't easy, but I am really proud of myself for doing this!
Last night I made a tasty recipe for dinner. It's healthy and uses lots of fresh produce that is available right now. I used a lot of things from my CSA box to make this! It's delicious and low carb. I hope you enjoy it!
Low Carb Hamburger Vegetable Soup
1.5 lbs lean ground beef
1 onion, diced
3 cloves of garlic, minced
3 stalks of celery, sliced
5 carrots, sliced
a large handful of fresh green beans, cut into 1" pieces
4-5 kale leaves, chopped in small pieces
2 medium turnips, cubed OR a cup of white radishes, cubed
4 garden fresh tomatoes, peeled, seeded, and diced
1 16 ounce can of tomato sauce
1 16 ounce can of crushed tomatoes
1 quart of beef stock or bone broth
1 bay leaf
Seasonings to taste: Mrs Dash table blend, salt, pepper, thyme, onion powder, garlic powder
Few shakes of Worcestershire sauce
Brown the ground beef with a few generous shakes of Mrs. Dash and the diced onion. When browned, add the seasonings and the garlic and cook for a few more minutes. Add all of the rest of the ingredients, stir, and bring to a boil. Lower the heat, cover and simmer for one hour or until all the vegetables are just tender. Remove the bay leaf; taste and season the soup as needed. You can add or subtract vegetables that you have on hand and can add water or broth to make it as soupy or thick as you like! I served this with biscuits for the kids and it was a hit! No one could believe it had kale in it, because they all "hate" kale, but I chopped it up very fine. Delicious!
Tomorrow I start counting calories. I am not a fan of tracking, and would not have chosen to do this myself, so thank you for those who left comments on my last two posts helping make this decision easier. I will do my best and I hope the combination of tracking and biking results in better health and weight loss.
I am 38 years old, female, a degree-holding stay-at-home-mom, and I weigh 278 pounds. I have been obese for ten years now. Time to get out of this fat prison I have made for myself.
--This is the original introduction I wrote when I first started this blog in 2007. I leave it as a reminder to myself of where I came from. Currently, I am 46 years old and weigh significantly less...see the blog for details. I lost 103 pounds, then had a partial regain, and am once again working at weight loss and better health.
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