Monthly Archives: November 2011

Protected: Week 12 / Final Results!!!

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*The Big Day*

So, tomorrow is the final weigh in for Round 5 and the first day of the Mini Round…. And I have been neglecting this poor, little blog. In keeping up with the laid-back feel of the Mini Round, I’m going to say upfront that I’ll only be posting results on this blog during the Mini Round.

Starting in January when we kick off the site-wide Round 6, I will start back with regular posts and recipes!

Good luck, everyone! 🙂

Protected: 11/10/2011 Week 11 Option 1 Results!

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Got Game? Here’s Some Info!




– The final weigh in is next Thursday, November 17th!


– Weigh in times: 6:30-8:30 a.m. and 2:30-3:30 PM


– If you’re unable to weigh in during those times, please let me know and we’ll find another time in between.


– If you will not be in the office on Thursday, please let me know so you can weigh in before the 17th




– November 17-January 19


– No partners, just individual


– $10 entry fee instead of $20


– Final weigh in from 11/17 is your starting weigh in for the mini round


EMAIL ME ON LOTUS NOTES IF YOU WANT TO PARTICIPATE (even if you’ve already told me)! Thanks!!!





– January 19 – April 26 (14 weigh ins!)

*Tips* Tasty Ways to Eat Flaxseeds

Shape Magazine has a list of tasty ways to eat flaxseed… Click HERE for the full post!

Dr. Alicia Stanton, an integrative medicine physician and author of Hormone Harmony andThe Complete Idiot’s Guide to Hormone Weight Loss, says the oil in flaxseeds is the richest plant source of healthy omega-3 fats, which are necessary for the function of every cell. These healthy fats help reduce inflammation, balance hormones, protect against mood swings and depression, and prevent heart disease, diabetes, and inflammatory diseases like arthritis. The superfood is also high in fiber and can help relieve constipation.Stanton suggests eating 1 to 2 tablespoons of flaxseeds or flaxseed oil daily to reap maximum health benefits. Try adding toasted flaxseeds to salads, soups, and sandwiches for a pleasant crunch. Stanton adds that while flaxseed oil has the highest concentration of the plant’s omega-3 fats, it has a low smoke point so it’s not recommended for cooking but is good for smoothies, salad dressings, and other foods.


You’ll have to go to the article for all of the suggestions…. But I can give you a few ways NOT to use ground flaxseed…

– Sprinkled over salad. Yuck. It’s grainy and gross. You should definitely mix it into your salad dressing first.

– Mixed into scrambled eggs. Maybe it was obvious to everyone else, but I didn’t realize it’s disgusting!

– Mixed into yogurt. Yuck. Texture.

I have added it to oatmeal with chopped nuts, cinnamon, and fruit. It is delicious!

*Recipe* Pesto Pasta Chicken



  • 1 (16 ounce) package bow tie pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • crushed red pepper flakes to taste
  • 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
  • 1/2 cup pesto sauce


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 328 | Total Fat: 10.1g | Cholesterol: 22mg