I’m going to go a little out of order and start with my photo food journal.  I went off track today, but brought myself back to reality.

Photo Food Journal for Thursday September 2nd, 2010

Breakfast: Overnight Oats, 1 Tbsp Mini Chocolate Chips, 1 Tbsp Chia Seeds, 1 tsp Agave Syrup.  Lunch: Trader Joes Corn and Blackbean Enchiladas, Cucumber, 2 Tbsp Light Ranch.  Snacks: Banana, Strawberries, Yogurt. (Didnt eat the yogurt)

On the way home I went to Target to pick up a couple of things and saw a huge display of the Hostess 100 Calorie Packs and walked away.  I went around and got the things that I needed, and went back to the display stand and picked up a box.  I told myself I could have a pack since I didnt eat my yogurt.  By the time I got home this is what was left:

That’s right, I ate three packs.  I was disgusted with myself.  So I cut the other packs up so I wouldnt be tempted to eat them, and did this:

And then I tracked it, I accounted for the calories for the three packs of cupcakes eaten.  I adjusted my dinner so that it was more calorie friendly and I could still stay within my calorie range for the day.  I decided to move on instead of dwell on what I did.  I’m not going to beat myself up over it, it is done and it can not be undone.  I chose not to let it derail my entire day.  I feel good about that.  I’m trying to figure out why I got them to begin with.  I’m trying to figure out why I would allow myself to self sabotage.  I’ve been eaten really clean healthy foods, the over processed cupcakes sent me into a little sugar shock and I took a 30 minute nap.  They didnt make me feel good, they didnt even taste all that great.  If I’m going to splurge on a cupcake, I’d rather have one whole REALLY good cupcake from a fabulous little bakery.  Not a pre-packaged mini-cupcake full of franken ingredients.

Dinner: 3 Egg Whites and 1 whole egg, 1 oz Feta, Olive Oil, Onion, Zucchini, and Potatoes.

Total for the day

• Calories: 1625
• Fat: 57
• Fiber:  39
• Protein: 59

Per GoWear Fit

• Calories Burned: 3039
• Calories Consumed: 1625
• Calorie Deficit: 1414
• Steps: 9242

Spending time in Mexico, I found that I really enjoyed Carnitas.  True Carnitas though, are basically fried pork, so not so great on the figure.   Also while in Mexico, I realized how much our tortilla chips suck, I’ve never had better tortilla chips or fresher guacomole and salsas but that’s not the point.  This is a healthier version of both the Carnitas and the Chimichurri Sauce (which is incredibly oily!)

Slow-Cooker Pork Loin Carnita Tacos with Chimichurri Sauce (pg. 257 “Cooking Light. Fresh Food Fast Weeknight Meals”)

• 1 (1 1/2 pound) boneless pork loin roast, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 garlic cloves, minced
• Cooking Spray
• 2 cups chicken stock
• 1/2 cup water
• 12 (6-inch) corn tortillas
• 6 tablespoons light sour cream (optional)
• Chimichurri Sauce (follows)

1. Rub pork with salt, pepper and garlic while you are preheating a large pan with olive oil cooking spray (I used a regular pan, but a non-stick one would probably work just as well)

2. Brown the pork roast on all sides in the pre-heated skillet.  This will take 3-5 minutes per side depending on the heat of your pan.

3.  Move the pork roast to the crock-pot/slow-cooker and add the broth to the pan and scrape the brown bits off the bottom of the pan.  Pour the stock and brown bits over the pork roast in the crock-pot.  Add water.

4.  Cook on low for 8 hours or until tender.

5.  Remove pork from slow cooker and place in a medium/large bowl.

6.  Pour broth into a medium skillet.  Bring to a boil over high heat; boil 5 minutes or until reduced by half.

7.  While broth reduces, shred pork using 2 forks.  Stir in broth reduction. Even if it seems like a lot, add in all of the liquid, it gets absorbed!

8.  Serve in heated corn tortillas with sour cream and Chimichurri Sauce.

Makes 6 servings.

Per sparkpeople.com, using the brand of ingredients that I used, this recipes nutritional information is as follows:

• Calories: 323
• Fat: 9.4
• Protein: 30.1
• Carb: 25.3
• Fiber: 4.2

These were really good.  I did need to add some salt because they lacked in that department.  We served these with rice and grilled peppers and onions.  Fireman gave these one and a half thumbs up.

Chimichurri Sauce(pg. 257 “Cooking Light. Fresh Food Fast Weeknight Meals”)

• 3 garlic cloves
• 3 small shallows, peeled and quartered
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup white wine vinegar
• 3 tablespoons fresh oregano leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon kosher salt

With food processor on, drop garlic through food chute; process until minced.  Add shallots and remaining ingredients; pulse 8 times or until finely chopped, scrapping sides as necessary.  Yield 6 servings (about 2 tablespoons.) I’m lazy I just threw everything into the Magic Bullet and let it go until it processed everything.

Tata for now,

Scale Warfare