Meal Prep Monday- Our New Breakfast FAVE!

 

 

 

Our new breakfast favourite

I know that I have already posted many breakfast recipes but I just cant help it! Breakfast is my absolute favourite, especially when it is something warm and flavourful. MMM.

So I have a new breakfast favourite and wouldn’t you know it…my daughter LOVES them too. Like refuses to eat anything else (I think I may have created a breakfast monster).

Instead of just plain hard boiled eggs or even egg muffins or peanut butter melba toast that I have been eating previously, I decided to make Lentil and Egg Breakfast Burritos. They are SO versatile, can be made with healthy alternatives and WHO doesn’t love a burrito of any kind?? The lentils add the extra protein that you need and will keep you full and it covers that craving for meat and that I get at breakfast time.

Another reason that I love these Breakfast Burritos is that you can freeze them! This makes it easy to grab them out of the freezer the night before and they are ready for you in the morning. Grab N Go! I made a big batch so we are good to go all week, into next week.

I have made them twice now and I will include both variations just for an idea of how to change it up!

Ingredients:

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This is only about 1/4 of the burrito left after I started eating it lol

 

  • 8 12” Tortillas OR 12 6” tortillas (I used whole wheat)
  • 10 eggs
  • 1tsp oregano
  • 1 red bell pepper, chopped small
  • 1 onion, chopped small
  • 1 zucchinni, chopped small
  • 1 cup lentils uncooked or about 2 cups lentils cooked
  • 1tsp Olive oil
  • S&P to taste

Directions:

  1. Cook 1 cup of lentils (follow package directions) or use canned.
  2. Let lentils cool.
  3. Heat olive oil in a non-stick frying pan over medium high heat.
  4. Cook onion until starting to turn translucent, about 3 minutes.
  5. Add your pepper and zucchini and cook until soft, about 5 minutes (this is where you could use your variations).
  6. While your veggies cook, scramble your eggs and oregano. Normally you would add water or milk to scramble eggs but I don’t because I find it gets too watery when you re-heat your burrito later.
  7. Once veggies are cooked, add in your scrambled eggs AND lentils
  8. Scramble until eggs are cooked through. I sometimes will use a lid if the eggs are not cooking as quickly as I would like.
  9. Once everything is finished cooking let it all cool. Shred your cheese while you wait.

Building Your Burritos

  1. Lay out your tortillas
  2. Place about 3-4 rounded table spoons of egg mixture onto the tortilla
  3. Add a pinch of cheese
  4. Roll them up. I use the fold two sides in, then fold down the top and fold the bottom up. But whatever works best for you so that all of your ‘stuff’ stays INSIDE the burrito.
  5. Wrap them with saran wrap and either put them in the fridge or (if you won’t be eating them all right away) put them ALL in a Ziploc freezer bag and put them in the freezer.
  6. Take a frozen burrito out the day before you want it or you can heat from frozen. I usually do about 30 seconds per side for my thawed burritos, add an extra 30ish seconds for a frozen one!

Variations I have used besides this recipe include: red peppers and mushrooms with cheddar and feta cheese, spinach and mushroom with mozzarella cheese. Throw in whatever veggies you love to eat and I am sure it will be good!

Let me know if you try this and what you think. Or if you have any tried and true meal prep recipes that can be FROZEN let me know that too!

I Ate a Cookie for Breakfast Because Adulting Is Hard

I ate a cookie for breakfast because adulting is hard.

Well folks, I have been adulting for some time now (about 9 years to be exact) and it’s really NOT all it’s cracked up to be. Actually it totally sucks if I am being honest.

Ahh the memories of when life was easy. Not a care in the world. I didn’t have someone else to think about or take care of. It was all about me! Sometimes I wish I could just have a day with no responsibilities. Be able to lay on the couch and watch the new line up of T.G.I.F. and not hear ‘mom could you get me a drink’ or feel the nagging of the dreaded TO DO LIST in the back of my brain. I’d love to be able to eat a pizza and ice cream and not have to worry about it going straight to my ASS or affecting my blood sugar. I would love to get up in the morning and get MYSELF ready and all dolled up and not be worrying about packing lunches and brushing little people’s hair and the melt downs that will come when *God Forbid* you cannot find the shoes that match her shirt!!

Adulting sucks. Along with adulting (at least for me) comes meal prepping  and this past weekend was a shit show of meal prepping madness. While having a chat with a girlfriend of mine I made the comment that meal prepping sucked. Her response? BLOG ABOUT IT! KEEP IT REAL! So that’s what I am doing.

Meal prepping SUCKS. Don’t get me wrong, I love the after effects of a good meal prep; the grab and go lunches, no time spent during the week getting things cut or put together. But that is not to say that meal prepping is easy. It is expensive and time consuming. As a single mom I try to spend most of my free time (which is not very much) with my daughter. Especially doing exciting things or going on special outings on the weekend. This does not leave a whole lot of time to get my grocery shopping AND a full meal prep done. Not to mention how bloody expensive healthy food costs! It is insane.

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This is WAY better than meal prepping ❤            Corn mazes in the rain ❤

This weekend was no exception. Its fall and with that comes a fun family outing of going apple picking and walking through corn mazes and haunted houses. With all the fun comes the dreaded ‘responsibility’ *blech!*. I know balance is key but honestly its hard. Grocery shopping, cooking 3 separate meals (2 meal preps and 1 dinner for the fam jam), and then chopping veggies and fruit and putting everything together…IT TAKES HOURS.

 

*GASP* ‘You mean to tell me that you can’t take a few hours out of a Sunday afternoon to meal prep?’ *GASP*

Obviously I CAN and I DID, but that doesn’t mean I can’t bitch about it in the process lol And do you know what all that meal prepping got me? It got me forgetting my healthy breakfast burrito at home and eating a damn chocolate chip cookie in its place! And you know what? FUCK IT. I don’t even care because I love me some chocolate chip cookies for breakfast LOL

Chocolate chip cookies and coffee? There is NO BETTER PAIR. YUMMO!

I will post my ACTUAL meal prep recipes soon because well..they are the BOMB-DOT-COM. But for now…this is your safe place! Please feel free to bitch or share (as the adults call it) about your meal prep, workout, or adulting stories/dilemmas/issues/likes/dislikes. Have at it! Let me hear it!

Meal Prep Monday-Chicken Fajita Bowls

wp-1473704957978.jpgOk I know its Tuesday BUT I was busy yesterday so you get this post today instead!

I LOVE Buddah Bowls…or anything that can be mixed into a big bowl of goodness. That is what inspired this dish and my Meal Prep for this week and let me tell you…these were AMAZING! I actually did NOT get sick of eating this AND I was sad when I had eaten them all. That’s saying something after eating them for 4 days in a row haha.

For breakfast I had 1 package of melba toasts with 2tbs of peanut butter spread between them and a piece of fruit, usually an apple or orange. The melba toast and peanut butter gave me the carb and protein that I need and the fruit is great for giving me a little more fiber and carb as well as balancing my meal and keeping me full longer. For lunch I had my Chicken Fajita Buddah bowls.

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I had enough fixins left over for another bowl (minus the chicken) so I added 1/2 an avacado instead. YUMMO!

Ingredients:

  • 3 boneless-skinless chicken breasts
  • 1tsp Mrs. Dash Southwest seasoning
  • 1 jar salsa (I like mild but you can use whatever you want)
  • 1 LARGE red onion sliced in skinny strips
  • 2 bell peppers sliced in skinny strips
  • 3 cups (uncooked) Tru Roots Sprouted Rice and Quinoa blend
  • 1 cup frozen corn
  • Shredded cheddar cheese
  • Cilantro
  • Salt and Pepper
  • Cooking spray
  • 4 bowls or containers that can be put into the microwave to re-heat!

Instructions:

  1. Pre-heat oven to 400F or 200C
  2. Spray sheet pan with cooking spray and lay the chicken breast in the middle with the sliced peppers on one side and the onion on the other
  3. Sprinkle Mrs. Dash Southwest seasoning on both sides of chicken (add any other spices you may want) and salt and pepper on everything, including peppers and onion.
  4. Pour salsa, evenly, over the chicken breasts.
  5. Bake in the oven until the chicken is cooked through (about 25 minutes).
  6. While the chicken cooks, make your quinoa blend by following the directions on the package.
  7. Once everything is cooked start layering all of the items together in containers!
  8. To layer I start with my quinoa blend (1 cup) in each of the 4 bowls.
  9. Put ¼ cup of corn into each bowl on top of the quinoa.
  10. Divide peppers and onions evenly between the bowls and put them beside the corn.
  11. Then I slice up my chicken and divide that into the bowls.
  12. Top with a pinch of cheddar cheese and cilantro (optional).

These will keep for 4-5 days in the refrigerator so stack them up and grab 1 on your way out the door!

I feel like this looks like a lot of steps but I promise its not and it is SUPER easy! Like the easiest recipe I have made while meal prepping! Only 1 pan and 1 pot are used to make the WHOLE THING! You cannot beat that lol

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Finished product!!

Are you doing any awesome meal preps? Please share! I am always looking for new ideas 🙂

I Don’t Care How Long It’s Been Since You Ate That-Via Sass & Balderdash

I fell in love with this blog post. Everyone can relate to it. I know that I have had a time or two where I order my favourite thing on the menu (or an extra item because I love it so much) while out with people who are supposed to be your friends. The second you do, you get that look :0 like ‘are you seriously ordering that right now’, or they come right out and say it ‘do you really think you need the LARGE fry?’. My response? Yes I fucking do and no I will not fucking share. BAHAHA

Anyways, take a read. Its my new fave post ❤

Let me describe a situation we’ve all experienced. You’re with a friend, feeling confident enough to expose the ugliest, most-likely-to-go-viral-and-humiliate-you aspects of your life, and you find yourself wading into a story that includes a depraved episode of gluttony. Maybe you bought a tub of sour cream and ate it alone by the spoonful while watching…

via PSA: I Don’t Care How Long It’s Been Since You Ate That — Sass & Balderdash

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!

 

Meal Prep Monday-February 1st

Whats up peeps? Its been a while. Let me give you a little catch-me-up before I get down to business.

January has been CRAY CRAY! Getting my daughter back to school after Christmas holiday has been horrific (Read all about our ADHD Life here ). The plus side: the screaming and out-right refusal has stopped but the crying about not feeling well and not want to go to daycare or school continues. My grandma was in and out of hospital, which meant sleep overs on her couch while she was recovering. Work, work, and more work. We have started horseback riding at a new farm (my daughter not me lol) once a week. I am going to Zumba twice a week now instead of just once. I also started taking an online class from the local college to possibly get a NEW career. It’s one class but it takes up about 7-8 hours a week of my nightly routine. So to say that I have been busy, and STRESSED is an understatement.

I am finding it increasingly difficult to find time to, or even want to, work out. I can’t seem to get the motivation to do any exercise at home and I’m getting to the point that I don’t even want to go to ZUMBA! Say it isn’t so! My muscles don’t hurt anymore after my class, just my joints…constantly! Which I am sure has something to do with my arthritis and the weather this time of year. I have even quit going to the gym (for now). I don’t know if it’s just me being totally worn out or if it’s the season or a bit of both but I am hoping that I can my shit together really soon.

I have been sticking to the diet given to me by my dietician but I have GAINED 4 pounds in the last month. Maybe 4 pounds doesn’t sound like that much but when I think about how long it took me to lose those 4 pounds (almost a year) it is absolutely terrifying! I think this has also contributed to my non-motivational funk. I feel like I worked so hard to lose that weight and then POOF there is in, right back on.

I am frustrated and unnerved but I am TRYING not to let that get me down 100%. The one thing that I have not been slacking on is my tracking and my meal prep. I am switching up my meal plan AGAIN. Less carb, more veg and protein. More veg is the downfall. Its not that I don’t like veggies, its just that I would rather have fruit and fruit has more sugar. And picking better-for-me items to snack on when I am hungry in between meals.  I need to find the balance and I need to find it NOW!

My NEW meal plan for the following week includes the following:

Breakfast: 240 calories, 54 carbs, 5 grams of protein

  • Quaker Oats-Maple Oatmeal
  • 1 apple

Lunch: 340 calories, 30 carbs, 18 grams of protein

  • 2 home-made chicken wraps with garlic sauce and hummus (pictured below)
  • 1 cup cucumber slices

Snacks:

  • 1 Oikos Greek Yogurt (Raspberry Truffle to curb the sweet cravings after lunch)
  • Dehydrated zuchinni chips (home-made!)
  • 1 Quaker Granola Bar

Dinner: Under 500 calories

  • I now have a TON of veggies on hand that I can pop in the microwave or oven when I get home to go with whatever my wonderful mother has cooked us for dinner. Brussel sprouts, cauliflower, broccoli, zucchini etc.
    • I am doing this to include MORE veggies and to make sure that I fill up  more on veggies and less on carbs.

The last change that I made to this week’s meal plan was to incorporate MORE water. I drink plenty of water but had definately been slipping up on this aspect for the past month or so. So I am re-committing myself to drinking more water. My beautiful tumbler that I got for Christmas is sitting on my desk right now, filled to the brim! (Also shown in the pictures below)

These are the pics of my very YUMMY Chicken Wraps with Garlic Sauce and Hummus. If your interested they are super easy to make: 2 small tortillas, 1/2 tsp lebanese garlic spread, 1 tsp hummus, 1/4 cup grilled skinless boneless chicken breast, cucumber slices and romaine lettuce. All under 400 calories.

What are you meal prepping this week? What does your meal plan look like on any given day or week?

 

Meal Prep Monday- November 23rd

This past weekend was crazy! So much to do, so little time to meal prep!

Saturday was spent with my beautiful girl ❤ We spent the afternoon Christmas shopping, went out for dinner just the two of us and spent the snowy evening at the theatre! The Little Mermaid (LIVE!) was quite amazing, and she was beyond ecstatic. Mommy + daughter days are our absolute favourite days ❤
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I got an hour Sunday morning to get some of my Turkey Meat Balls made! Woo Hoo! They are amazing to make and freeze for the days that you don’t have a meal prepared, or your family is eating something awful for dinner, or even just as a high protein snack after the gym.

Sunday afternoon was spent grocery shopping for the week and enjoying my niece’s 7th birthday with the FAM. We did not get home until late (8pm for my daughter is late lol). I really was in no mood to prepare my lunches for the week, but I put her to bed and got down to work.

By failing to prepare, you are preparing to fail.

This week I stuck to my usual breakfast of toast with avocado. It hasn’t gotten old yet! Plus, I got a great deal on avocados at the grocery store :).

For lunch I made something new, that I haven’t tried before. Baked Sweet Potato and Avocado Hash. I made an extra so that I could try it last night and let me tell you, it is yummy! I will post a recipe for this later on in the week.

For my snacks I have my usual apple, mixed veggies but I also picked up some rice cakes. I haven’t eaten a rice cake in YEARS so I am hoping that with a little peanut butter on top I will still like them lol

Well here it is. My Meal Prep for the week. Keep in mind that this only includes what I eat during the day. It does not include my dinner or if I have a snack after my workout of choice. Those are usually not planned (I need to start doing that) and might consist of a piece of whole grain bread with peanut butter or a Nutrigrain bar or something of that sort.

Breakfast: 330 calories, 40 carbohydrates

  • 2 12-grain toast
  • 1/2 avocado

Lunch:  320 calories, 30 carbohydrates

  • Baked Sweet Potato and Avocado Hash
    • (It is literally 1 sweet potato, 1/2 an avocado, and 1 fried (or poached) egg on top!)

Snacks: I usually have 2. I almost always eat my veggies plus one of the higher calorie snacks.

  • 1/2 Cucumber, 1 stick of celery 12 calories, 0 carbohydrates
  • 1 rice cake with 1 tsp of Kraft Smooth peanut butter 80 calories, 10 carbohydrates
  • Apple 60 calories, 18 carbohydrates

Did you meal prep this week? What are you eating? What is on your menu tonight?

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!

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

Ch-Ch-Ch-Ch-Ch-Changes

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Lower Focus DONE!

I am in a pretty great mood today. The sun is shining, the birds are chirping, 2 pounds have found their way off of my body!…Wait what?

Thats right, I am officially down 2 pounds. Some more not see this as a great weight loss but for me, being a diabetic and the effort that it takes to loose any weight, this is a huge weight loss.  It has brought me that much closer to my first goal of being under 220 pounds. My current weight is 222 pounds so that means I only have 2 more pounds to loose to reach that goal. In total I am down 8 pounds since December!

My workouts, at least the cardio, are getting easier. Well not necessarily easier but I have better balance and can hold positions longer and don’t get AS winded (but still pretty fricken winded).

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Breaky! Oikos vanilla greek yogurt, with berries and some mixed nuts. Yummy ❤

Ive brought lunch with me every day (except Fridays) for the past 3 weeks. On Sundays I make a big batch of whatever it is that I have decided to bring for lunch that week. This week I brought The Biggest Loser Chicken Cacciatore with the Wild Rice Blend that I love

Im feeling pretty good about the path that I have chosen and how I am doing following the path so far. Of course there are and will always be bumps in the road but that is all apart of the journey.

Go out and make a great life for yourself. After all, its the only one you have. 🙂