I wanted to post yesterday about my weekend but I just couldn’t do it. Why, you ask? The answer isn’t because I had a horrible weekend, in fact, I had a glorious one! Rather, I had to be at work at 6:15am yesterday morning. Ridiculous…I know! So after more than a 12-hour workday, a quick workout, and cleaning up from dinner, I was pooped. I do want to share a bit about my weekend and meal prep for the week so let’s go back in time.
I decided I wanted 5,000 choices to munch on throughout the week. Last week I felt a little trapped and figured munching on small calorie items (aka, a bell pepper) was better than being cranky from feeling hungry. A little Listen To Your Body 101 😉 . So, I made snack bags which included gala apples, red bell peppers, celery, carrots and green bell peppers.
Sometimes I just get the urge to munch so having the above options that are low cal are perfect. (Just as a side note, these are perfect for me because the munching feeling occurs when I have already eaten…I eat a lot throughout the day…these snacks are not meant to fill me up as meals.)
For lunch I threw together a beyond awesome salad! It’s super crunchy which means a lot of chewing which slows me down and I love the different textures.
Into each individual serving went 1 cup of spring mix salad, 1 hard boiled egg (chopped), 2 oz. grilled chicken, 1/2 cup diced cucumber, 3 oz. shredded carrots, 1/2 cup sliced grape tomatoes, 1/2 cup diced celery, 1/8 cup diced red onion, 1/8 cup Nature Box Harvest Rice Sticks, and 3 Tbsp Boathouse Farms Yogurt Ranch Dressing.
Sunday Lunch and Dinner
Let’s move on to Sunday’s other activities… After meal prep I completed T25 Lower Focus and T25 Stretch.
Afterwards my legs were jelly so it was clearly time for food and the pool 😉 . For lunch we went with barbecue southwest salads. Josh made a mixture of peppers, red onion, corn, black beans, red wine vinegar, olive oil and some seasonings. I used the mixture as a topping/dressing.
For the chicken I doctored up some Sweet Baby Ray’s Honey Chipotle barbecue sauce with garlic powder, red pepper flakes, distilled white vinegar and honey, and let the chicken marinate for about an hour.
To my salad I added avocado and used a mix of Boathouse Farms Ranch and barbecue sauce as dressing. I also couldn’t resist a small handful of sour cream and onion chips.
On to dinner! Josh and I celebrated father’s day at his dad’s house and we had quite the spread.
Although I passed on the red wine since I had indulged in a beer while at the pool, pictures of meat just look better next to wine.
My plate included a piece of caprese salad, asparagus, salad, potatoes and steak.
Dessert consisted of a scoop of ice cream and a delicious cookie.
And that pretty much concludes my Sunday I was going to post about today, too, but this post suddenly got very long and it is getting late so we’ll talk about today tomorrow. Have a wonderful night, friends!
Question of the Day
What’s your favorite kind of salad?