I’m trying to approach goal-setting differently than I have in the past… instead of calculating and setting dates by which I want to have lost X amount of weight, I’m going to try having short, medium, and long-term goals (in addition to my ultimate goal of being fit and resting at my healthy goal weight).

  • Current short-term goal: weigh less than 235 pounds by my burlesque performance on August 3.
  • Medium-term goal: weigh less than 210 pounds for my half-Ironman on December 5.
  • Long-term goal: weigh about 140 pounds.

Look at all that GREEN!

About a month ago, I asked Coach Irondad to help me start training for this year’s races (the Goleta Beach Long Course Triathlon, the Las Vegas Rock n’ Roll Half Marathon, and the HITS Palm Springs 70.3).  It started out bumpy (I’ve gained 50 lbs and had become ridiculously inactive), but I’m getting into the groove.  I feel a little better every day, and I love that I’m starting to get stronger (if not yet significantly lighter).  Definitely not perfect, but I’m sleeping better, getting up earlier, making it to the gym before work at least a couple days a week, and trying my best to do my workouts when and as prescribed.  I’m inching towards consistency, and it feels pretty good!


Dipping My Toe Back In

Hey guys!  I still exist.

Short version – been struggling for over a year to find that elusive work/life balance.  Gained like 50 lbs (boo) and have been pretty inactive.


I’m trying to get back into healthy habits.  This past week was Week 1.  I exercised 6 out of 7 days (two swims, two bikes, two runs!) and tracked all my calories.  I lost about 3.5 lbs (yay).

Goals for this week: go to the gym BEFORE WORK three out of five weekdays (I managed two last week, and already missed today) and bring my daily calorie intake average for the week from 2170 to 1900 or less.  Small, incremental changes.

beaker boss

Healthy Recipe: Roasted Pork Tenderloin Tacos

This recipe was quick and so satisfying and tasty!  My favorite part was making the pickled onions… I’ve seen them at Mexican restaurants, but I had no idea how easy they’d be to make. Enjoy!


Photo credit: Cooking Light.com

from Cooking Light


1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
2 tablespoons mojo marinade, such as Goya (I couldn’t find this, so I grabbed a packet of fajita seasoning and it worked great!  You could also do a simple rub with garlic salt, fresh pepper, and chipotle chili powder)
1/2 cup white wine vinegar
3 tablespoons water
1 1/2 tablespoons sugar
1 cup thinly vertically sliced red onion
8 (6-inch) corn tortillas
1 jalapeño pepper, minced
1 ripe avocado, cut into 16 wedges
1/4 cup Mexican crema (it you have trouble finding it, you can substitute sour cream thinned with a little lime juice)


1. Preheat oven to 425°.
2. Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade (or seasonings) in a medium bowl; toss to coat pork.
3. Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.
4. Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 1/2 teaspoon minced jalapeño, 2 avocado wedges, and 1 1/2 teaspoons crema.

By the way, as kitchen tools go, I can’t recommend tortilla warmers highly enough. To make really good tacos, you’ve got to heat the tortillas (I like doing it directly on the burners; it makes me feel like a badass, plus you get that open-flame-cooked taste), and keep them warm until you’re ready to serve. I’ve bought a lot of kitchen stuff I don’t use… but I use this all the time. A solid ($7.99) investment!


Photo Credit: CameronsProducts.com

Nutritional Information (entire recipe makes 4 servings of 2 tacos each): 362 Calories, 16.9 grams Fat, 28 grams Protein, 27 grams Carbohydrates

63% of a Workout is Better than 0%

Man, this week has been kind of a shitshow on the weight loss/triathlon training adventure. I missed my workouts Tuesday, Wednesday and Thursday. Today, I went to the pool, but only because my coworker was meeting me there (for which I am so, so grateful!), but I got there late and was only able to do 1400 meters out of the 2400 yards that were on my program before I had to leave for work.



On the plus side, even though I was at the pool with all the SRS BSNS athletes, I managed to overcome my self-consciousness and do flip turns most of the time. My OTHER coworker, who used to be a competitive swimmer, taught me last week. My flip turns are pretty sloppy and I’m sure quite entertaining to watch, but I am doing a somersault at the end of the lane and a few seconds later I am swimming in the other direction, so… win?

I am considering another mini-challenge on this blog where I report in every day, but just about my training. I REALLY want to form the habit of doing all of my weekday workouts before work.  The reasons for this are sixfold:

  • Snooze-sleep is not good sleep anyway, and that’s what I currently do between 5am (when I intend to get up and exercise) and 6:30am (when I actually have to get up and start getting ready)
  • Very little can interfere with pre-work plans, but things can and often do come up in the evenings (having to work late, social plans, errands to run, just plain tired, etc.)
  • The things I want to do are always available in the mornings (pools are open, running outside isn’t as hot, it’s not too dark to bike safely)
  • Training after work means having to find motivation and get-up-and-go… TWICE. I have to do it in the morning anyway to start the day, but having to do it AGAIN after work increases my chances of flaking on myself dramatically
  • I feel good and have more energy throughout the day when I exercise in the morning
  • It would mean no stupid calorie checkbook projections!  When I plan to work out in the evening, I’ll often pre-enter my planned exercise into MyFitnessPal to see how many calories I have available for snacks, dinner, etc. Guess what often happens? I’ll eat the calories, but not do the workout. Fail.

So, I think I’ll try that, starting next week.  Til then, everyone!

Weigh-in Wednesday: Week 16



Post-burlesque show selfie taken last night; our theme was “spies” and I did a number as Agent 99 from Get Smart!



  • 1961 daily net average – pretty consistent with last week, corresponding with an exactly consistent result on the scale. Coincidence? Probably not.


  • 30 min or more of walking every work day
  • completed four of my six scheduled training workouts; some of them were DOOZIES!
  • total of 2.56 mi swimming, 40 mi biking, 5.11 mi running

Game Plan

  • 65 points out of 100, a D


  • Waist: 39.5″     Last: 40.5″     Highest: 42″
  • Hips: 46.5″     Last: 46.5″     Highest: 50″


  • Today: 222.4     Last Week: 221.8     Highest: 242

Dammit! There’s no way to say this without it sounding like excuses, but I really think I basically maintained my weight this week (+0.6 again), but I gave in to the stress and busy-ness of yesterday’s burlesque show and did some comfort-eating and some workout-skipping. This week is off to a better start, though: we ordered lunch from CPK in celebration of Administrative Professionals Day, and I chose a roasted veggie salad. Go me!

Healthy Recipe: Three-Chile-Dusted Shrimp with Corn Relish

How is this recipe a crowd-pleaser? Let me count the ways: it’s light, fresh, flavorful, seasonal, a little spicy, a little sweet, gluten-free, dairy-free. So, um… eight, off the top of my head. Added bonus: it’s really quick and easy to make. Enjoy!


Photo credit: Randy Mayor; Melanie J. Clarke

from Cooking Light


3 1/2 teaspoons sugar, divided
2 teaspoons chili powder
1 teaspoon ancho chile powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon salt, divided
1 1/2 pounds peeled and deveined large shrimp
5 teaspoons olive oil, divided
1/2 cup chopped onion
1 chopped red bell pepper
3 cloves minced garlic
2 teaspoons minced ginger
1 14.5oz can yellow corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions


Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

Yield: 4 servings
Nutritional Information: 342 Calories, 9.6 grams Fat, 28 grams Carbohydrates, 37.9 grams Protein