30 day cardio challenge...updated 12/17/2013

     I started a new workout schedule this past Monday!  So far I'm 2 for 2 in eating healthy and exercise.  Let's see how far I can get (lol).  I'm walking/running Monday, Wednesday, and Friday.  I plan on doing 3.5 total miles this week and gradually build up to full run and 10 miles per week (high expectations I know).  Then on the opposite days, I'm doing a 30 day cardio challenge I found on Pinterest (picture below).  Saturdays are off days as always!  If I complete this plan, I'll have to look for another to keep me motivated and healthy :)

***UPDATE 11/3/2013

I've completed week one! I'm very proud of myself.  I feel great...not bloated, sluggish, or fat.  I think I've found a schedule and goal that I can stick to!  Next week, I'll start running (short miles and slow pace of course).  I'm excited to keep going =)

***UPDATE 11/24/2013
So as I read the above update, I feel terrible writing that I fell off the band wagon :((  I'm honestly pretty disappointed in myself. I know that it's no excuse, but I've been very busy and stressed at work.  I'm still on week 2 and will start again on Monday.  The motto for right now is, "If you're tired of starting over....stop giving up!"

***UPDATE 12/17/2013
I started week 4 today!  This is my last week with the 30 day cardio challenge!  WOOP WOOP!  I have also been running Monday, Wednesday, and Friday.  I feel great and look forward to the next challenge (I have already been looking!).

Super Easy Chicken Fried Rice

     Every now and then, I get a Chinese food craving!  Who doesn't?  But ordering take-out is not on the weekday meal plan.  I found this quick and simple chicken fried rice recipe from iowagirleats.com.  She calls it the "take out fake out" and it's just that!  I do some things a little different, so I added my notes in italics.

Ingredients:
2 cups prepared rice (I use whole grain brown rice)
1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (I use two chicken breast cut into strips)
1/2 cup frozen mixed vegetables
2 green onions, chopped (omitted)
1 clove garlic, minced
1 egg (omitted)
3 teaspoons sesame or wok oil, divided (I use canola oil)
2 Tablespoons soy sauce

Add two tablespoons preservative free stir fry sauce

Directions:

1. Whisk egg with 1 teaspoon oil in a small dish then set aside.  (I don't use egg...so skip this step)
2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (Toss chicken in stir fry sauce while it's warm)
3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. (I leave out green onions) Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.  (I leave out egg)
4. Add cooked chicken, rice, and soy sauce to wok then toss well to combine.  (I combine rice to vegetables and top with chicken in the serving bowl)

Curried Rice with Shrimp

     I have officially decided that shrimp is one of my new favorite main courses.  I was never really a seafood eater growing up but as I've started cooking healthier, shrimp is a tasty and easy option. :)  This recipe originally came from RealSimple.com.  I usually pair this dish with a roasted vegetable.  This week it was roasted broccoli.  Yummy!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped (I actually use one "snack pack" of baby carrots chopped into to small pieces.  I always have these as snacks!)
• 2 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 cup long-grain white rice
• kosher salt and black pepper
• 1 1/2 pounds peeled and deveined large shrimp
• 1/2 cup fresh basil (I actually sprinkle dried basil on before serving.  I never have fresh herbs...I'm bad about letting them go bad :( )

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

     As you can see, the recipe is very simple.  It's so delicious and just the right amount of heat.  I'm sure the base recipe will work with other proteins as well :)

Interactive Reading Journal

     This year, Duval county schools has revamped some of the classroom practices.  One of the new initiatives in our instruction is the interactive journal.  These are designed for students to capture their own learning.  Each lesson or benchmark has a notes page where the teacher prints out something and/or students take notes during the mini-lesson.  Then students do a page of independent practice.  This allows them to look back and use the notes page as a model.  Below are some pictures form my 3rd graders :)  I'm very excited about how they have been independently using these to hold themselves accountable for their own learning.

Each week students are given 7 vocabulary words.  During center rotation, they use picture cards, thesauruses, and dictionaries to find the meaning of each word.  They paste this flip book into their source-books each week to refer to.

As we've been reading Charlotte's Web, we have been creating character trait playing cards.  For each character, students create a card listing the character traits.  As the characters change throughout the story, the character card is added to.  This made several character development activities so much easier!  Students can quickly pull out their cards and refer to the notes they've taken.

This is an example of a teacher-directed notes page.  Students pasted the nonfiction text feature, then as we discussed each one they made their own notes.  This has really helped teach a somewhat complicated concept.  As we read nonfiction and point out important text features, they can quickly refer back to these notes.

Lunchtime, Health-conscience pizza

     Everybody craves pizza just when we're back on track with healthy eating and exercise.  Here's a recipe for healthier pizza that's quick and delicious!  It's perfect for Saturday afternoon when you're thinking about take-out.

Ingredients:

-English muffin

-pizza/spaghetti sauce

-shredded mozzarella cheese

-your favorite pizza toppings *mushrooms, banana peppers, black olives, spinach, etc.

-olive oil

-dried seasonings...basil, oregano, garlic powder

Directions:

-Broil English muffin halves in the oven for about 2 minutes....just long enough to toast them.

-Top with one tablespoon of pizza/spaghetti sauce.

-Top with cheese and toppings. 

-Sprinkle with seasonings and drizzle with olive oil.

-Bake in a 350 degree preheated oven for five minutes.  Cheese should be melted and sauce should be bubbly.