2013 New Year's Author Challenge

Welcome to the:

There will be six authors joining in the fun. Melissa Mayhue, Annie Adams, Marie Sterbenz, Stanalei Fletcher, Judy Baker, and myself. Each week we'll have two recipes and an author spotlight. And of course our progress on our path to fit and fabulous. Check the bottom of the post for everyone's goals each week.

Let's get started:
Melissa Mayhue:
Based on my eating plan, both recipes are Low Carb!

SLOW COOKER ROAST AU JUS
1 package dry Onion Soup Mix
1 clove garlic, smashed
salt & pepper to taste
8 oz. beef broth
3/4 pounds beef roast, trimmed

In a slow cooker, combine soup mix, garlic, salt and pepper, and half the beef broth. Add roast and pour remaining broth over the top. Cover and cook on low 4 to 5 hours.
Makes 2 servings, approximately 260 calories per serving.
Serve with large green salad and Mashed Cauliflower [ Steam cauliflower until tender. Drain well. Mash with butter and cream cheese. Salt and pepper to taste ].

Here is a recipe from Annie Adams:
Delicious, quick and easy, gluten free, quinoa salad recipe
Total Prep and Cook Time: 30 minutes, 4 Main Dish Servings
Nutrition Data Per 228 g Serving: 350 cal, 19g fat, 37g carb, 316mg sodium, 7g fiber, 10g protein, low Cholesterol, good source Vit C, A, K & Manganese. Est. Glycemic Load 18

Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/4 tsp salt
1 cup snow peas, shell peas, celery, or green beans
2 small carrots, peeled and sliced thin
1/2 green or red pepper, sliced thin
1 medium ripe tomato
1 medium cucumber, peeled and diced
1/4 cup chopped fresh parsley, cilantro, or basil
1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews

Dressing:
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1/4 tsp salt
Fresh ground pepper
Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger

Directions
Quinoa can be made ahead of time and refrigerated
Soak the quinoa 5 minutes in cold water
Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
Place in 2 qt pot with the water and salt
Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
Remove from heat and set aside to cool
Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill, or serve immediately

Author Spotlight:
Annie Adams - I don't usually eat things while I write, but I don't plan out when I'm going to write. I just fit it in here and there when I have time AND I feel "inspired." Part of my goals this year need to include writing time scheduled out, so that I can schedule other things, like meals. The inspiration will come with the writing, I just have to get my behind in the chair. I'm cutting back the amount of sugar I drink, and replacing it with water will help, so I'm going to have a glass of water available while I sit down to write.

For my goals I would like to lose 10lbs within the next 6 months. I will achieve this by getting back on my 1600 calorie average daily goal and I will get back to cardiovascular exercise for at least 20-30 minutes at least 3 days per week. I'll also do daily pushups and situps with a little yoga mixed in each week. Phew. It can be done, and I will love the results.
http://www.annieadamstheauthor.com/

Everyone's Challenge Goals
Melissa Mayhue: My goal for our Challenge Month is to drop 10 pounds - the first of about fifty that I really need to lose. Baby steps.
Annie Adams: My 6 week goal is to lose 3 pounds.
Marie Sterbenz: My Goal is to lose 1 lb a week.
Stanalie Flecther: My goal is to tone up and lose 10 pounds in the six-week program.
Judy Baker: My goal is to tone my muscles and form a habit of exercising within the 6 weeks.
Mary Martinez: My goal is 6 - 8 pounds, my long term goal is 20 - 25 lbs.