Meal Prep-Breakfast Time!

What do you eat for breakfast?

We all know that breakfast is the most important meal of the day. I am a savoury kind of girl so I love bacon and eggs. Or an omelette with sausage and mushrooms.

I was never one for breakfast. Even being diabetic I would adjust my insulin so that I didn’t have to eat it. It made my stomach hurt or feel sick if I ate but, knowing how important breakfast was, I tried to find a way to eat it anyways. What I realized was that if I wait until about 2 hours after I wake up, I can eat and not feel crappy and I am full for most of the morning.

Now I find that, without breakfast, I don’t have the fuel to get through the first half of the day. OR if I eat CRAP for breakfast I am starving before lunch is even close to being a possibility. By 10am I will be hungry and craving something like nobody’s business!

My solution for the past few months has been this:wp-1472066120256.jpg

Greek Yogurt Parfait

  • ½ cup Vanilla Oikos greek yogurt
  • 1 tbs Vanilla protein powder
  • ½ cup Welch’s frozen strawberry/blueberry mix
  • ¼ cup Oats and Honey, Nature Valley Protein Granola

Mix the yogurt and the protein powder together FIRST. Once smooth, add in the rest of the ingredients. Also, you can use any frozen OR fresh fruit that you like.

Don’t get me wrong, its actually REALLY good. Its packed FULL of protein, low in carbs (35 in total), and low in calories. It keeps me full ALL morning and I don’t even contemplate snacking. The issue that I have started to find with this is…someone can only eat Greek yogurt SO MANY days in a row before they get sick of it! I am totally Greek yogurt’d out! 

Being so sick of this Greek yogurt breakfast I have been having, I decided to change it up. For me, breakfast has to be something I can either grab and go or can be put together at my desk. That being said I went ahead and made THIS:wp-1472068938369.jpg

Zucchini and Leek Frittata with Bacon

  • 8 eggs scrambled(I ate this for 3 separate meals)
  • 1 small zucchini
  • 1 small leek
  • 3 strips of bacon, already cooked

wp-1472068938368.jpgCook up the zucchini in a frying pan with a little bit of EVOO. Once the zucchini is browned a bit, throw in the leek and cook for another minute. Once the leek has started to get really fragrant, throw in the cooked bacon and then the scrambled eggs. I like to scrape the bottom of the pan a bit when the eggs first get in there. This makes sure that the eggs cook a little more even. Throw the whole thing in the oven on 350F, or even just a LOW broil, until the top of the eggs have set.

My daughter and I both had a bit for snack the night that I made it, and they served as my breakfast for 2 days with melba toasts on the side. I separated them into separate containers and just tossed them into the microwave for a minute or two when I was ready to eat them. They were SO good and totally helped by giving me a healthy break from my usual breakfast and giving me that savouriness that I crave!

So, what do you eat for breakfast? Do you have any awesome breakfast meal prep recipes? I NEED MORE. Leave me a comment and let me know!

 

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Meal Prepping and Recipe Sharing

I always have to write my meal prepping posts after lunch because if I don’t, people around the office ask me why I am salivating so much lol. This week my meal prepping was on the ball! I prepped all of my breakfasts, lunches and snacks on Sunday as usual.

My breakfast was a new take on my usual toast (instead of peanut butter I used avocado). I mashed 2 avocados on Sunday, and separated into air tight containers for each day, in hopes that they would make it through the week without browning too much. I must say that this was pretty much a success. By the 4th day my avocado was beginning to brown a little just on the top so next time I’ll squeeze a bit of lemon juice on the ones that I will eat later in the week.

My lunches were really flavourful and delicious, especially the Mexi Bowl (YUM). I was actually really disappointed that I didn’t make enough of these for each day of the week lol. But the other choice for my lunch was an avocado wrap and soup. This did not disappoint either.

My snacks were the go-to staples that I have been using for a few weeks. Maybe next week I will change it up a bit.

This week my prepared meals consisted of the following:

Breakfast: 224 calories, 30 carbs

  • 2 pieces of multi-grain toast
  • 1/2 of a mashed avocado
  • sprinkle of salt

Lunch: 400 calories each

  • Mexican Bowl

OR

  • 1 avocado wrap
  • 1 cup of Campbell’s Healthy Request chunky chicken noodle soup

Snacks: totalled 90 calories, 25 carbs

  • cucumbers and cauliflower
  • 1 medium apple

Now my favourite part…the recipes. I am going to grace you with BOTH of the recipes that I used for my lunches this week, as each day I could not wait to eat either one. Clearly I was on an avocado kick this week but that’s ok because avocado is so good for you. It is higher in calories but as long as it is eaten in moderation it has way more positive benefits than negative.


I stole the recipe for the Mexi Bowl from The Wanna Be Chef. You can check out her blog here. It is super easy to make (you just dump everything in a bowl and heat up when your ready) and it’s really yummy. This recipe makes 1 serving, I tripled it to get 3 lunches. It was 400 calories and 70 carbs.

Mexi Bowl

Ingredients:

  • 1 cup cooked brown rice (I used Uncle Ben’s but you can use whatever kind you like)
  • 3/4 cup black beans, washed and drained (I found 1 can was enough to make my 3 lunches)

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    All mixed up and ready to eat!
  • 1/4 cup salsa
  • 1/4 cup shredded cheese

Directions:

  1. In a microwave safe bowl, layer the rice, beans, vegetables, salsa, and cheese.
  2. Store with a tight lid until ready to eat.
  3. When ready, microwave on full power for 3-4 minutes.
  4. Stir and eat!

As for my avocado wrap it is 300 calories and 30 carbohydrates. You can eat just this wrap without the soup for lunch but I was freezing and soup sounded wonderful :). This makes 1 wrap. I cut up my cucumbers and onions, stored my mayo and 1/2 avocado in separate airtight containers to bring to work. My avocado I slice at my desk before I put it in the wrap.

Avocado Wrap

Ingredients:

  • 1 tortilla
  • 1/2 avocado (sliced)
  • 1-2 rings of red onion diced
  • 1/4 cucumber sliced and then quartered
  • 1/2 tbsp Hellman’s mayonnaise

Directions:

  1. Layer ingredients on top of tortilla
  2. Fold
  3. Eat!

How is everyone’s meal prepping coming along? What are you struggling with? If you’ve tried any of my recipes let me know what you thought!

No Pain No Gain

No pain no gain. That’s what ‘they’ say right? Well I am definitely feeling the pain today.

Last week I went to Zumba and nailed it, but as for getting to the gym I only made it there once. So I felt like, while I ate great and stuck to my meal plan for the week, I was really slacking in the workout department. I didn’t have the motivation to go by myself, I went to bed early most of the nights instead of heading to the gym and was just lazy. But I started this week off much better and I am feeling pumped!

I spent the better part of an hour at the gym last night. This is the very first time I have gone to the gym by myself in years. If you know me, or have read my previous blogs, then you know that this is huge for me. As I stepped out of my car I could feel the familiar tightening in my chest. The dreaded panic attack. It’s so bizarre. I can walk into the gym without feeling like this when I am walking in with a friend or my sister, but the second I try to walk in by myself it shows its ugly head. It took me a few minutes to get out of the car and put my feet in motion but once I got started I didn’t let myself stop until I was on the treadmill to warm up! Once in and working I am ok, no panic. It’s just the getting there that trips me up.

I am happy to report that I killed it at the gym last night, all by myself 😀 . I did cardio for 15 minutes, a deep stretch, upper body workout including weights (Im only comfortable lifting around 5 lbs with free weights but I’ll get up there eventually lol), and then I finished up with 10 more minutes of cardio. I felt like I really worked hard, gave it my all and didn’t slack, which I find happens when you aren’t working out with a partner. This really was a great workout and I definitely feel it in my shoulders biceps today.

Meal prep yesterday went really great as well. I will give you a summary as usual, and later this week I will be posting a recipe because honestly, my lunch today was delicious and I cannot wait to eat it again tomorrow!


Breakfast: 165 calories, 22 carbs

  • 1 toast
  • 1/4cup of cottage cheese
  • 4-5 mini cherry or grape tomatoes
  • COFFEE (this is always included in my breakfast even if I don’t write it lol)

Lunch: 400 calories, 37 carbs

  • 1 Sesame Salmon filet
  • 1 cup Sesame Lo-Mien
  • ½ Grilled zucchini and carrots

Snacks: each around 100 calories, almost 0 carbs

  • 1 cup Mixed fresh veggies (few carrots, cauliflower and cucumbers)
  • 2 tbs Pesto basil hummus

OR

  • 1 tbs Peanut butter (if Im really hungry Ill grab a table spoon of peanut butter to tide me over between meals)

OR

  • 1 Greek yogurt (oikos is my favourite)

Dinner:

We all know that I don’t cook dinner during the week SO hopefully I can control my calorie intake during this meal.


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At the gym with my SEESTOR. Being cool taking selfies ❤

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I am feeling great this week with my meal prep and workouts. I hope everyone else is doing well with their Journeys, whether it be weight loss or life in general! Let me know how you are doing and what steps you are taking towards a better you!

Meal Prep Recipe- Egg Muffins

I promised you a recipe and here is it.

My Egg Muffins. In the mornings I need something that is full of protein and is going to keep me full for at least most of the morning. I was also sick of eating hard-boiled eggs every day at work. So I made these yummy egg muffins with zucchini and mushrooms (you can change these ingredients to whatever you like). They are very flavourful and my 7-year-old daughter actually asked me to make a second batch because she wanted to take some for her breakfast at daycare (I just couldn’t believe that she liked something with zucchini in it hehe).

To keep the calories down I used half regular eggs and half egg whites (8 large eggs and 8 egg whites) to make 12 egg muffins. They work out to 48 calories each, so I eat two for breakfast plus 1/2 cup of cottage cheese and I am full for the morning.

Without any further ado:

Egg Muffins Recipe

Ingredients:

  • 8 large eggs
  • 8 egg whites
  • 1/2 tsp greek seasoning
  • 1 small zucchini diced
  • 1 cup mushrooms diced
  • salt and pepper to taste

Directions:

  • Pre-heat over to 350 F
  • Beat eggs and egg whites with spices, set aside
  • Spray muffin tins so the egg does not stick (sometimes it sticks anyways)
  • Divide zucchini and mushrooms equally among muffin tins
  • Pour beaten egg mixture equally into muffin tins so that they are filled pretty much to the top
  • Bake egg muffins in 350 F oven for about 15 minutes or until toothpick inserted in middle comes out clean

I let them cool and then bag them into individual serving sizes (2 in a plastic baggy or container). Then they are ready to grab and go when I make my lunch at night, or first thing in the morning. I re-heated them for about 30 seconds and they were perfect!

Have a great one!

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Filling muffin cups with zuchini and mushrooms
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Egg mixture
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In the oven! (Sorry for my messy oven lol)
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Finished product with a hungry audience.

Meal Prepping Like A Boss

My post last week spoke to the fact that I needed to get back on track in terms of meal prepping. Sunday is my meal prep day and meal prep is exactly what I did! It took me a few hours. It has never taken me that long to prep all my food for the week. However, those 5 hours also included cooking our family dinner and pumpkin muffins (as per my little punk’s request to bake with her momma).

I think because it has been a little while since I did a full week’s meal prep that it is just going to take me a minute to get back into the swing of things. I say this because honestly, spending my ENTIRE Sunday cooking is NOT my idea of fun. It is also not realistic for most people, including myself. I am a single mom. I have my daughter 100% of the time. I also work full time, 6 days a week. Sunday is my only FULL day off and I will not spend it meal prepping my life away lol. I will get it down to 2-3 hours, even if it kills me to do so.

Anyways! My meal plan for the week is as follows:

Breakfast: 207 calories, 5 carbs

  • Egg Muffins with zuchinni and mushrooms (I will post my recipe later on, as these are REALLY good)
  • ½ cup of cottage cheese
  • COFFEE….lots and lots of coffee J

Lunch: 243 calories, 27 carbs

  • Cauliflower fried ‘rice’ with about ¼ cup of regular minute rice (added to bring my carb count up)
  • Cilantro-Lime chicken breast

Dinner:

This is always the toughest because I do not cook dinner, myself, through the week. I have the privilege of my mom cooking dinner for the family during the week (I cook all meals on the weekends) and I do not DARE tell her what to cook lol So this is where my caloric and carbohydrate intake fluctuates the most. I will keep in mind my serving sizes and I ALWAYS have veggies on hand to help fill me up in the instance that she has cooked something that doesn’t fit into my idea of what a balanced meal should be. Wish me luck on this one.

Snacks: 259 calories, 38 carbs (I probably won’t eat all of these snacks on a normal day, these are just the ones that I have prepared for this week. I will probably eat 2 of 3 each day)

  • Cucumbers with skinny cow cheese (if you haven’t tried this…do it now)
  • Apple with peanut butter
  • Watermelon and a few grapes

*Keep in mind that, as a diabetic, I am SUPPOSED to eat 40-60 carbs at each meal. This never was a problem before but I didn’t seem to take this into consideration this week and barely made anything with carbohydrates in it! Today my blood sugar is on the higher side, so low carb wont hurt me. But on a day that my blood sugar is running on the lower side I might be in a bit more trouble. The only thing is that if you add carbs, you add calories. 😦

So this week’s meal prep was a success. Here is to hoping that next week goes a little more smoothly in terms of how much time it actually takes me to prep 🙂

Have a good one!

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Someone else wanted my Egg Muffins too ❤ lol

Yumm-O!

Diet. Diet is an aweful word. Its a FOUR letter word in our house, if you catch my drift. 😉  But diet in terms of what you eat, not necessarily being on a diet, is a huge part of a weight loss journey. At least it really should be. If you are not making a conscious decision to eat healthy(er) then, in my opinion, you are eating yourself to death.

I know that I was personally eatting myself to death. If I kept going the way that I was going I would die much sooner than I wanted to. For me, I make a consious decision to eat healthier every day. Its not easy in any way, in fact its Fucking difficult. Its hard. I dont always eat healthy 100% of the time. I still eat crap that I crave or just really want, but I make a consious choice of putting something into my body instead of doing it absent mindedly like I use to.

I track my calories EVERY DAY, even on my bad days where I just cant seem to fill up.  I have weeks (usually the week before my monthly visitor) where I just want to eat everything in site…and yes it happens. I dont feel too bad about it though because I still have to live my life. I dont want to feel like I’ve deprived myself everyday from things that I want. At the end of the day I still want to feel like I lived a life and really, truely ENJOYED it and that includes eating yummy food!

Anyways, I thought I would post one of my favourite recipes that I am in love with right now. If you know me, then you know that I am addicted to Pinterest! and I have a few boards dedicated to Healthy meals, healthy lunches, healthy snacks etc. Well I found this recipe at Home Cooked Memories and it is to die for! Baked Turkey Meatballs with Spinache.  They are so moist and flavourful that you would not even know that they are under 55 calories each!

I made a big batch and I froze them in a large ziploc bag. Now I just go in when I’m prepping my lunches and grab a few to throw in as my protein. They are amazing when you reheat them, they didn’t seem to dry out at all. This was my lunch today. I used 3 meatballs, 1 cup of Uncle Bens rice and 2 cups of steamed broccoli and cauliflower. You can make your rice or grain however you want, I just choose Uncle Bens for convenience.

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Well here is the recipe and a link to the blog where I found them:

Baked Turkey Meatballs with Spinach

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon dried oregano
  • ¼ – ½ teaspoon crushed red pepper flakes (optional – adjust to your preference)
  • 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup chicken broth
  • 2½ lbs lean ground turkey
  • ¾ cup bread crumbs
  • 2 large eggs
Instructions
  1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
  2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
  3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
  4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
  5. 5. With your hands, create meatballs that are about 1 – 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
  6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

1 Week Down, 9 To Go!

wpid-20150519_214202.jpgWeek 1 is finished. On to week 2!

Thank goodness that first week is finished. It was killer after taking just over 2 weeks off in-between challenges. My advice: NEVER EVER take that much time off in between workouts and think you will be fine…you wont be. It felt like those workouts were the hardest workouts that I had ever done, and I had done pretty much all of them before in my last challenge.wpid-20150520_212316.png

Thankfully, I got through 4 of the 5 days of workouts. Yes that does mean that I skipped 2 of the 6 work outs that were required but you know what? That is OK. I am easing back into it. I definitely could not have completed all of the workouts. I had one day that I actually fell asleep before my 7-year-old while we were watching TV. I was in bed by 8 that night lol. I also had a very busy weekend. Life gets in the way, and that is OK.

This week I hope to be able to complete all of the workouts. I’m not making any promises, but for now I plan to do them all.

I am also still on track with my meals. Meal prep is the only way for me to be able to eat healthy and really watch what my calorie and carb intake. For now, my lunches consist of 1 salmon filet cooked on the barbecue in a foil packet, 8 asparagus spears, and about 3/4 cup of wild rice blend. I have 3 lunches made so twpid-20150519_120729.jpghat I can just throw it into my lunch pail the night before and its ready to go in the morning. For breakfasts I am still having greek yogurt and berries. If i’m really hungry I have a hard-boiled egg in there and 1/2 a cucumber cut up. I find that if I don’t pack my lunch or my snacks, I am starving and I go out to eat. Fridays I don’t usually bring a lunch though. That is my day to eat out. 😀

I will post some more of the workouts that I’ve been doing and how difficult or easy I am finding them as I go.

Thanks for reading 🙂

Back on the Band Wagon!

Ok, so I need to get pumped again. Ive been dragging my ass for the past 2 weeks and enough is enough.

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Monday Night Sweaty Selfie. T25 Cardio DONE!

Yesterday (Monday) was my first day of my new Beach Body Challenge.  It is a T25 specific challenge, but it is 10 weeks long and it features the entire program. I feel like I need these challenges to stay accountable. Without them, I just go off on my merry way and don’t force myself to work out. And right now, I literally have to force myself. I do not WANT to work out. It does not feel good or look good or make me feel all happy afterwards…no, it makes me kind of want to cry, or puke, or both. But guess what? I KNOW that I need to do this. I know that I will never get better, never loose this god forsaken weight unless I am giving it my all…and I am. I am now.

I am choosing (AGAIN) to do start this weight loss journey. Not that I ever actually stopped or gave up or anything, I just took a break that I shouldnt have. I figure, at least it wasnt a year long break like my last one, it was only 2 weeks. Next time, maybe it will only be 1 week, then no weeks.

This journey is for life. It is not a month, or wpid-20150519_082458.jpga year, or until I loose the amount of weight that I want to loose. It will become my way of life. It just takes time to form habits. Look how long I was eating like crap and not working out. It is going to take time to form this healthy lifestyle. Im not promising myself that I will EVER love to workout, or love eating fruit and yogurt for breakfast instead of eating a breakfast sandwhich from McDonalds….what I am promising myself is that it will be worth it.

Sunday Prep Day!

The 30 day Beach Body Challenge begins tomorrow!

Part of the Challenge includes a professional meal plan. Im not really sure how I feel about this. Really, as a diabetic I KNOW how to eat healthy and to count calories and carbs. The reality IS that I over eat. I eat fruit and vegetables every day but it is the amount of them that I need to change. Sadly, I am seeing the same thing with my 7 year old daughter. It makes me feel like a horrible mother seeing her always want more more more food. Hopefully, as she sees me changing, it will be easier to get her to change as well.

So to get organized, in terms of food, I went to the grocery store to pick a few things up. Personally I am not following the plan exactly as put out. I am a type 1 diabetic, have been since I was 6 years old. So I found that the meal plan, for my needs as a diabetic, wasn’t going to work. So I am tweaking it as I see fit.

My meal plan for this week includes:

Breakfast
Berries and Greek yogurt (I already eat this for breakfast pretty much every day anyways)

Snack #1
Nachos
I cannot believe that this is actually an option as listed in the Beach Body meal plan.

Lunch
Teriyaki beef fajitas with peppers, onions, and mushrooms

Snack #2
Veggies and hummus
This was not an option in the Beach Body meal plan but I have to watch my carb count throughout the day. For me vegetables = no carbs and I only use use about 2 tbs of hummus.

Dinner
This is where it gets tricky. I eat whatever someone else (usually my mother) cooks for dinner, as I get home to late in the evening to prepare dinner for myself and my daughter.
I think as long as I watch my portion control carefully at dinner, and count my calories, I will do just fine.

The past few weeks I have perfected the art of preparing a week’s worth of lunches in one day. So after I returned home from the grocery store that is exactly what I did.

Sunday prep day
Sunday prep day
Strawberries has the lowest carb count out of all of the berry family.
Strawberries have the lowest carb count out of all of the berry family.
Strawberries and blueberries measure the same when counting carbohydrates. 1 c=1c
Strawberries and blueberries measure the same when counting carbohydrates. 1 c=1c
Prepped and ready to go <3
Prepped and ready to go ❤
Veggies prepped and ready to go <3
Veggies prepped and ready to go ❤

Now Im ready to take on the world!! 😀

Haha, well I guess I wouldn’t go that far, but I am prepared. I am prepared to eat healthy (and in smaller portions). I am prepared to begin this journey to a lighter, healthier me!

Do you meal prep ahead of time? Let me know, I want to hear from you 🙂