Check out Part 1 here.

Saturday we went to the mall and bought new shoes for the little ones. I too bought new tennies, and a purse too! After the mall, we didn't have anything to do. And what does Kristin do when she has nothing to do??? I think you already know the answer to that question.

So Jen and I proceeded to make Italian Cream Cake! It was magnificent! I'm showing you a picture. But.....I....Cannot.....within my conscience, put that recipe up with my 10 in '10 post. That would just be wrong. For dinner we had Turkey Tetrazinni. Mmmm.

Baking cake for workout reward (check)

Eating healthy dinner (uncheck)

My trip ended on Sunday. And Monday was back to normal. Did I do ok in El Paso? I'm satisfied because on the whole, I ate well. Besides, how am I going to keep up with a lifestyle change that doesn't allow for LIFE to occur?

Here are my stats:

Workout: Tues, Wed, Sat, Mon, plus a mini workout on Thurs

Crunches: 50 a days, 6 out of 7 days

Weight Loss: 1.8 lbs

I am totally siked! (Is that how you spell it?) I lost weight while on vacation and while eating cake!

2nd Week Reward:

And here's my recipe for the week! Enjoy!

1/3 c Low Sodium Soy Sauce

1/3 c Brown Sugar

1/3 c Water

1/4 c Vegetable Oil

1 Whole Salmon Filet, cut into 4 portions OR 4 Center Cut portions

1. Combine soy sauce, brown sugar, water, and oil. Set aside. Then place the salmon in a ziplock bag. Pour the marinade over the salmon and place in the refrigerator for at least one hour, 3 hours is best.

2. At one hour, preheat the oven to 350.

3. Take the salmon out of the bag and place it on a cookie sheet or pyrex dish. {DO NOT throw away the remaining marinade.} Cook the salmon in the oven for 25 minutes or until the fish becomes flakey when you pierce it with a fork.

4. While the fish in cooking, heat the marinade in a small saucepan on low.

5. After the salmon is done, pour the leftover marinade over the fish. It tastes yummy over rice too!

6. Once you've made the recipe, please, please, please go to http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/simple-superb-salmon/

and rate the recipe for me=) Simply click on the oven mitts under the title. Number of oven mitts=number of stars you would rate this recipe!

(Wondering what 10 in'10 is? Check it out here.)

For the most part, the first week went well. The first two days I forgot to do my crunches...oops. My only other speed bump was my friend Johanna coming over to bake cookies. You see, she had tried baking cookies at her house the day before, but it turned out that her oven had kicked the bucket. Thus, she came to my house. I was a little nervous...but I prevailed! I did not eat any.......not even a little bit of dough......ok, I had a finger-dipping sample of the dough. But if you know me....who luves cookies dough and more often than not likes the cookie dough more than the finished product...eating only a finger-dipping's worth is a major achievement. I allowed myself one cookie too.

Here are some great websites and tools I found:

1. sparkpeople.com : This site is great to track your eating and fitness efforts. You can track your weight progress, your daily calorie intake, the amount of calories you burned during a workout daily, weekly, monthly....you get the picture. I even tracked my walking route on a map and it calculated the distance in miles. I punched in how long it took me to walk it and BAM...I burned a crazy 353 calories. Very cool.

2. Nutrition Data : This site will show you nutritional information on anything. Not only that, it shows you how filling something is as well as the glycemic index. Give this site a try.

Here are my stats:

Work Out: Th, F, Sun, M

Crunches: 40 per day 5 out of 7 days

Weight Loss: 3.4 pounds

And here is my recipe for the week:

1 t Dried Rosemary, Chopped

2 Pork Tenderloins, 1lb each

1. Combine apricot preserves, dijon mustard, and rosemary in a bowl and stir.

2. Salt and pepper the tenderloins and place them on a foil-lined baking sheet. Then brush the apricot mixture on each side of the pork, saving a little over 1/4 of the mixture.

2. Roast at 425 for 40-45 minutes. Halfway through, turn the tenderloins and brush on the remaining mixture.

3. Afterwards, let the meat stand for 5 minutes and cut it on the diagonal.

Mmmm, it's super good and good for you! (It makes 8 servings, each serving approximately 190 calories and 4 grams of fat.)

*See Courtney's comment for nutritional content. My mind doesn't do math and Courtney's info is probably more accurate than mine was.

*Click on photo to enlarge