Getchur diet on, grrrrrrlll.
Summer is full of burgers, beer, BBQ, fatty wedding food......so, I'm feeling pretty flabby over here. I've also been too busy to get to the gym, which is frustrating. Alcohol use is also up too, since I've been stressed out and working too hard/playing too hard.
So, I'm getting back on track this week. This is never hard for me--I'm kind of a professional crash dieter/exercise binger. If I want to lose 5-8 lbs in a week, I can do it. For my own success, it's all about eating healthy, flavorful food and eating it at the RIGHT time. Eating protein and healthy fat in the morning with a small carbohydrate, something filling and fibrous at lunch, and protein and veggies for dinner with a small healthy fat addition. And of course, exercising for at least an hour a day four days a week, and finding something semi-active to do on the days I work. Like, brisk-walking to the nearest happy hour. HAHA, kidding. Mostly.
I'm trying to stick to this food plan for this week, which CAN be modified, but this is a good structure to start with and also helps that I don't have to think about it every single day.
Breakfasts for the week (no particular day or order): avocado toast and a hard boiled egg, whole milk yogurt with a little maple syrup/berries/pecans/pepitas, or a superfood smoothie--kale, whole lemon, carrot, fresh ginger and turmeric, parsley, yogurt, avocado, frozen pineapple, and almond butter.
Lunches: spiced chickpea stew on a whole wheat tortilla with spinach and a little a Tillamook cheddar, ham and cheddar on a small potato dinner roll with spinach and mustard, cold Asian noodle salad with carrot/spinach/shallot/mandarin sections/bell pepper, or soup.
Dinner: ahi tuna steak with roasted cauliflower, soup and salad, chicken and veggie stir fry. The soup and salad combo is my favorite, because I have about ten solid soup recipes under my belt and can make most of them with my normally-stocked pantry and fridge. Chicken tortilla, tomato basil, beer cheese, butternut squash, Tom kha, carrot ginger......so many possibilities!
So, I'm getting back on track this week. This is never hard for me--I'm kind of a professional crash dieter/exercise binger. If I want to lose 5-8 lbs in a week, I can do it. For my own success, it's all about eating healthy, flavorful food and eating it at the RIGHT time. Eating protein and healthy fat in the morning with a small carbohydrate, something filling and fibrous at lunch, and protein and veggies for dinner with a small healthy fat addition. And of course, exercising for at least an hour a day four days a week, and finding something semi-active to do on the days I work. Like, brisk-walking to the nearest happy hour. HAHA, kidding. Mostly.
I'm trying to stick to this food plan for this week, which CAN be modified, but this is a good structure to start with and also helps that I don't have to think about it every single day.
Breakfasts for the week (no particular day or order): avocado toast and a hard boiled egg, whole milk yogurt with a little maple syrup/berries/pecans/pepitas, or a superfood smoothie--kale, whole lemon, carrot, fresh ginger and turmeric, parsley, yogurt, avocado, frozen pineapple, and almond butter.
Lunches: spiced chickpea stew on a whole wheat tortilla with spinach and a little a Tillamook cheddar, ham and cheddar on a small potato dinner roll with spinach and mustard, cold Asian noodle salad with carrot/spinach/shallot/mandarin sections/bell pepper, or soup.
Dinner: ahi tuna steak with roasted cauliflower, soup and salad, chicken and veggie stir fry. The soup and salad combo is my favorite, because I have about ten solid soup recipes under my belt and can make most of them with my normally-stocked pantry and fridge. Chicken tortilla, tomato basil, beer cheese, butternut squash, Tom kha, carrot ginger......so many possibilities!