Tired & sick.....

This morning I made it out of bed just fine.  Went to the gym, got a good hill run & a little elliptical work in, and back home to shower, eat breakfast, clean the kitchen, pack my lunch, etc, etc, etc. Totally fine until maybe 1 1/2 hours into work when I started feeling so lightheaded I thought I may pass out. Now, I normally have a low blood pressure to begin with, but I started having a small scale feeling of how I felt while taking my Oxycontin that dropped my BP so low I passed out constantly. My friend Jess took my BP, 98/64. I tried having a snack, drinking water, having some OJ, nothing helped. I started getting a headache & getting really nauseous. Jess told me this is how she started when she got sick last week. GREAT. I really hope I'm not coming down with something. I went home early & took a big nap & I'm feeling slightly better.

I need to share my delicious Mac & Cheese recipe from Fitness magazine that I tried out yesterday. WOW, the most delish low cal/fat mac & cheese I have ever tasted. I could have eaten the whole thing. It doesn't make a ton, do you may want to double the recipe.

Mac & Cheese Light

from Fitness Magazine

makes 4 servings, 5points each

237 cal, 7g fat, 3g fiber

YUM! despite my poor picture taking!

What you need:

nonstick cooking spray

salt

4 ounces whole wheat macaroni

1large vidalia onion

9 garlic cloves

1/2 cup water

1/2 teaspoon dry mustard

pinch cayenne pepper

1 cup shredded 50% reduced fat cheddar cheese

1/3 cup nonfat greek yogurt

1/4 cup whole wheat panko breadcrumbs

1/4 cup parmesan cheese

Make it

1. combine 1large vidalia onion & 9 garlic cloves roughly chopped & 1/2 cup water into a microwave safe bowl. season with salt & pepper. cover the bowl tightly with plastic wrap & microwave on high for 10 minutes. Pour into a blender & blend until smooth. Makes 1 cup, but use only half for the mac & cheese recipe.

2. pre-heat oven to 425 deg, coat 8x8 baking dish with cooking spray & set aside.

3. cook macaroni to package directions

4. In a small saucepan, bring 1/2 cup of the onion/garlic puree, mustard, and cayenne to a simmer over medium heat, stirring often. Whisk in cheddar until melted. remove from heat & whisk in yogurt.

5. In a medium bowl, toss macaroni with the cheese sauce. Season with salt to taste. Pour into prepared baking dish & sprinkle with panko breadcrumbs & parmesan cheese. 

6. Bake until cheese is melted, about 10 minutes.

This was the creamiest, cheesiest, low cal mac & cheese I could have never dreamt up on my own. I enjoyed the leftovers tonight for dinner!

Now time to finish my get better plan with some green tea, relaxing on the couch & America's Next Top Model!