I’m moving…

Martica’s Journey is in transition….I have moved to


I pray that you will continue to follow me on this journey as your support has been much appreciated.  




It’s snowing….on my blog

Can you believe we’re in the final stretch of the year?!   I will be so glad to say see-ya to 2009.  It’s been warm in South Florida so I thought I’d add a lil’ chill with some blog snow…..like it?

Thanksgiving really did a number on my eating and the results on my scale.  I had lost another 2 pounds but by indulging in mashed potatoes, sweet mashed potato, rice, rolls ( Oh I love my rolls) and way too many desserts I gained those 2 pounds back.  So I’m back to the plan, eating healthy good food that won’t mess with my energy, weight loss and general well being.  I have to really focus and stick with the plan because this weekend I have another party to attend and I’ve been asked to make my yummy chili.  So this week started off with the following:

Green monster smoothie

I will be drinking these in the afternoon.  It’s a great snack.  The fruits (blueberries, bananas, strawberries) and the spinach really spike up my energy level.  And I’m going to go back to making them with green tea instead of the OJ. 

I’ve also been lacking in the protein intake so here’s breakfast:

morning fuel!

Two egg whites, spinach scramble on 1 slice of whole grain bread.  I often add some pureed cauliflower to the eggs.  This breakfast not only fills me up but truly keeps me feeling full until lunch time.

Yesterday I was going to make some hummus but I didn’t have enough garlic ( I love lots of garlic in my hummus)  so I decided to use the chickpeas and make a quickie light salad. 

  • 1 can chickpeas rinsed and drained
  • chopped onion (red would be great to add color)
  • diced green bell pepper (I didn’t have any red, so add some also)
  • fresh cilantro (YUMM)

For the dressing……..

  • crushed garlic cloves
  • lemon juice or lime
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

In a bowl, toss the chickpeas, onion, cilantro, and peppers.  For the dressing, in a separate bowl, whisk together the lemon juice, olive oil, salt, pepper and garlic.  Then just toss the dressing over the chickpea mix, toss and enjoy.

I needed some protein to go with that side salad so I made some Panko tofu.  

  • cut up firm tofu in squares
  • dip in a beaten egg and sweet chili sauce whisked together
  • dip in panko bread crumbs

I fried a couple in a small amount of olive oil and I also baked a couple in the oven at 400/30 minutes.  The baked tofu was obviously crunchier but both were really good.  Dip in the sweet chili sauce (which I LOVE!) and you have a super quick easy snack or appetizer.









Now I have to step up my workout routine and continue with the C25K  running program. And so I pray that I can get through December without any eating/workout hiccups.  Just a matter of F.O.C.U.S.  (Follow One Course Until Successful).