Finding my Way

I just can't walk out our front door and walk.

Blah. Boring. I have to go somewhere. See something. Explore.

Thanks to some friends of mine at work, I found my way. ("My way is the only way," as the Queen of Hearts would say.)

We begin training for our mini-marathon (walking) in 8 days. Now we are exploring our own routes in Muncie and easily mapping the mileage. Try out www.livestrong.com to create your own walking paths. Click on "loops," register, and then start mapping out your way to losing weight and/or getting in shape.

In other news...we came across a new recipe that we love.

Korean-Style Flank Steak

1 (1 1/2 pound) flank steak, trimmed

1/4 cup finely chopped green onions

1/4 cup low-sodium soy sauce

2 tablespoons sugar

2 tablespoons dry sherry (optional)

1 tablespoon dark sesame oil

1 tablespoon water

1/4 teaspoon coarsely ground black pepper

4 garlic cloves, minced

Combine first 9 ingredients in a large Ziplock bag. Seal and marinate for 8 hours, turning bag occasionally.

Grill steak, using excess juices to marinate. When cooked, cut steak diagonally across grain into thin slices.

Challenging Me

I can hit a line drive that will knock you flat. I can ace a ball forcing you to dive out of the way. And, according to Wii Fit, I can hula hoop nearly 2,000 times with 6 hoops in 6 minutes.

But running? Never something I've been strong at.

So I am compromising. I'm going to walk. Fast. And far.

I am signing up for a half marathon. 13.1 miles. (www.walkindiana.org) It's in September. I begin training in 2 weeks. Gann and the girls are joining me. Stay tuned.

This walk is one of several goals I'm setting for myself this year.

Short term goals:

• Lose 1-2 pounds a week
• Lose 10 pounds a month
• Exercise 4xs a week for 40 minutes (this month)

Long term goals:

• Strengthen my walking endurance over the next 3 months
• Walk a 1/2 marathon
• Lose 90 pounds by the end of November (woo-hoo! down 33 pounds so far!)

Try out this new recipe we discovered!

Mexican Chicken and Rice Casserole

2 teaspoons olive oil

1 1/4 cups long-grain rice

1 cup of red, yellow, and/or orange peppers cut

into small pieces

6 green onions, chopped

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon dried oregano

13 3/4-ounce can reduced-sodium chicken broth

1/2 teaspoon salt

1/2 cup chopped fresh cilantro

1 teaspoon grated lime zest

2 tablespoons lime juice

1 zucchini, halved lengthwise and thinly sliced

5 skinless, boneless chicken breasts

Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick cooking spray.

In a large skillet, heat 1 teaspoon of the oil and add rice, peppers, onions, and garlic. Cook until veggies are softened. Stir in cumin, chili powder, and oregano. Cook about 1 minute to blend flavors. Add broth and salt, bringing to a boil over medium heat. Remove from heat and stir in cilantro, lime zest, and lime juice. Pour into baking dish. Spread zucchini on top evenly. Cover with foil and bake for 25 minutes.

Wipe out skillet and heat 1 teaspoon of oil. Cook chicken on one side until brown. Remove from heat.

When veggies have cooked for 25 minutes, remove from oven. Pour 1/2 cup water over rice. Place chicken with browned-side up in baking dish. Recover and bake for 15 to 20 minutes, until chicken is done.

(Recipe from Great Taste-Low Fat with some adaptations from the Grosh family.)