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:

wp-1477428162061.jpg
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!

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.

wp-1473704957999.jpg
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

wp-1473704957997.jpg
Finished product!!

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

Meal Prep Monday! Egg Cups and Tilapia Recipes

WOAH! I have been slacking on my meal prep blogging lately.

Even though the blog has been lacking that does not mean my meal prep game is not on fleek! Because it is and has been since I started cracking the whip 2 weeks ago.

My goals the past few weeks, in terms of my diet, are to decrease my carb (starch) intake and increase my protein intake. Easier said than done because, lets face it, I LOVE me some CARBS. Bread, pasta, rice, potatoes, CHIPS, all the starchy goodness lol BUT I need to cut back on them (not eliminate them completely) so that I can put less insulin into my body and HOPEFULLY lose some damn weight!

I am back to my Zumba classes twice a week and with my Fit with Type 1 Diabetes challenge I also have 2 other nights that I work out as well. Maybe this will be exactly what my body needs to kick start this weight loss that I so desperately need.

wp-1474052978336.jpgMy breakfast last week was ham and egg cups. These were SO good and kept me full all the way to lunch. I ate them with melba toasts as my starch as they are a great lower carb option.

For the ham and egg cups I placed slices of ham into muffin tins, pushing them in so that they were at the bottom of the tin and right up against the sides like a cup. Once the ham was in, I added some chopped mushrooms and cracked an egg into each muffin hole. I sprinkled the tops with salt and pepper and green onion, then I baked them at 325F for about 20 minutes or until the eggs were set. Once they were completely cooled I stored them in an airtight container in the fridge. Each morning I would grab 2-3 and pop them in the microwave for about 30 seconds and ate them warm because we all know I love a hot breakfast!

My lunch last week was tilapia with Brussel sprouts/yellow squash and PC brand quinoa, corn and black bean blend (yes from the frozen food isle).

wp-1473187222150.jpgI put the tilapia in tin-foil with olive oil, lemon juice and salt and pepper and put it on the barbecue for about 20 minutes. It was delicious.

The Brussel sprouts and squash were steamed and then mixed in with PC brand quinoa corn and black bean blend.

wp-1473187222151.jpg

The quinoa blend was a little bit spicy all by itself BUT onces the Brussel sprouts were added in, it was perfect. Quinoa is a great carb choice as it has a lot of nutrients and is considered a ‘good’ carb. It is a great replacement for white rice or pasta.

My snacks consisted of cut up oranges, nectarines, and cucumber with a mini babybell cheese!

There you have it. My first week back to meal prepping and I didn’t do too shabby (even if I do say so myself). I have saved money by not going out to eat WHILE eating a much healthier diet. I still eat out once a week but that’s ok. It is my treat to myself ❤

 

 

Step Goal Schmep Goal

Finally some good news… I hit my 10,000 step goal 3 days in a row this weekend. I even surpassed it on Saturday getting in a whopping 13,266 steps! WOOHOO

Now to get real. Talking to a girlfriend yesterday I told her that I felt like 10,000 steps is really unrealistic for me. It will take me hours after work to get these steps in…hours that I honestly do not have at the moment. So she suggested maybe a smaller goal to start off with instead of such a big one that I don’t feel great about. So that is exactly what I am going to do. I will start a little smaller and once I am hitting that goal on a regular basis THEN I will up the goal again until I reach the final goal of 10,000 steps. Does that make sense?

Trying to hit that 10,000 step goal has stressed me out every day and made me feel like a failure. And feeling like a failure is not something I do well.

On a normal day I reach an average of 4,000-5,000 (at the MOST) steps. I am changing my goal to 6,000 steps every day this week. I think that this is a little more realistic for me and hopefully will help me to accomplish something and start getting back into the grind. I need to be doing things that make me food GOOD about myself and not think negatively. I definitely think this will push me in the right direction. Plus..the turtle won the race didn’t he? Lol

I did get back on the Meal Prepping wagon this week and killed it with my lunches and snacks. I also got all the meal prepping done for my daughter’s lunches too, as she heads back to school on her first day of Grade 4 this morning. My meal prep included lower carb and higher protein lunches and breakfasts but I will do another post on that soon!

I also joined a new challenge group! If you have read my blog before, then you know how much I love a good challenge group :D. This challenge group is a bit different than the others though. It’s different because while it is a fitness based challenge group, it is aactually a group that is only for diabetics. Specifically Type 1 Diabetics like ME!

This is amazing because there are NO other groups like this. It is focused on helping you figure out how your body and blood sugars react to certain workouts and how to deal with them so that you can complete a really GOOD workout without worrying as much about blood sugar crashes or spikes. They post workouts 3 days a week and have really great healthy recipes that I will definitely be trying. They have diabetes related challenges every day as well.

I am feeling really excited about this, as well as conquering my meal prep this week, so I would say that I am on the road to success! Even if that road has a few bumps or turns that I have to navigate.

P.S.

We got to have a little fun this long weekend as well. Spent some time riding all the crazy rides at our hometown fair ❤ She loves her carnival rides…me? not so much lol

 

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 + My Journeying

For those of you who know me personally, you know that I was not blessed with a butt. I have never in my life been the girl with the ‘booty’, the ‘ba-donk-a-donk’, or the ‘junk in her trunk’. My sister and I both suffer from ‘pancake booty’ or in other words…a flat ass lol We blame our parents for our misfortune as neither of them have a booty either (I curse you GENES!!). Anyways, I tell you about my flat butted issues because after working out for the past few months and really giving my all to those squat thrusts and squat lifts and squat (whatever other kind of squat you can think of) during Zumba…I, OFFICIALLY, have a booty lol WOOHOO me lol this is a huge accomplishment and I am happy to share it with the world…or at least my small blogging family.

It hasn’t been all wondrous news though. I did a weigh in recently and..I have gained. I am now basically back to my pre-journey weight. WTF?! I know that this weight is muscle. I know this because I can see my body changing. Not just my new ass 😀 but my stomach is visibly (even to me) smaller, my hips and my thighs are tighter etc. Even though I know that this weight gain is a result of building muscle, which is a great thing, I still feel appalled. Appalled at myself for not losing anything. Appalled at my body for being so resistant to weight loss. Appalled at the fact that I have been on this journey for a year, and after all of the work that I put in, I am not any closer to the goals that I had in mind than I was before. Maybe I am a little closer (see: my booty) but not anywhere near where I expect to be at this stage in the game.

Even though I have had a rough go, I am not letting this stop me. Back to the doctors I go to see what the next plan of action is. What else I need to change. I know that I need to get in more muscle building workouts because honestly, I don’t do them at all right now. The only thing I do is Zumba for an hour 2-3 times a week. Since Zumba focuses on legs and cardio my next step is starting to add in 1 workout a week (for now) focused mainly on building muscle in my mid to upper body. This is the hardest part because I will be doing this at home. If you ask my Zumba instructor, I have NEVER missed a class, shown up late once or twice yes, but never missed..not even one. I have never been a class person but clearly the fact that I have other people expecting me to be there actually pushes me to go lol Doing a workout at home, by myself most likely, is what will be hard. But I can do it!! I need to do it!

Anyways, I meal prepped my ass off yesterday and have some great lunches and snacks to show for it this week. You know I always struggle with my dinners as I don’t cook them but my gym has this awesome program where you can purchase meals for $8. They are prepared fresh and you can have them customized to exactly what you want and need. EX) if you need to stay below a certain amount of calories per meal or if you have dietary restrictions you tell them that and they make the meals customized to you. It’s basically meal prepping but I don’t have to do any of the work lol So I purchased a few of those this week to try out. I plan on using them specifically for dinner so that maybe I can get a more balanced meal than I have been (You mean a bowl of Mac N’ Cheese isn’t a balanced meal?!?! :O). So here is my meal plan for the next week:

Breakfast: 240 calories, 45 carbohydrates

  • 1 packet of Quaker Oats Maple Oatmeal
  • 1 apple

Morning Snack: 100 calories 0 carbohydrates

  • ½ cup 1% cottage cheese
  • ½ cup sliced cucumber

Lunch: 340 calories, 40 carbohydrates

  • 1 baked tilapia filet
  • ½ cup uncle ben’s brown and wild rice
  • 1 cup steamed broccoli

Afternoon snack: 0 calories, 0 carbohydrates

  • Fresh veggies. If I really need something yummy I will add in some laughing cow cheese (this makes it 50 calories, 0 carb)

Dinner:

  •  I don’t know the exact details of these yet but under 450 calories and I requested 3 meals, 1 steak, 1 chicken, 1 salmon with veggies and a carb.

Other snacks: 100 calories each (I may not eat all of these in 1 day, I switch it up for whatever I am feeling or add in one of these if I need a sweet treat)

  • 1 Oikos Greek Yogurt-desert flavour (lemon meringue anyone?!)
  • 1 Chewy granola bar
  • Guacamole with a few Tostitos

My lunch was super yummy and I can’t wait to eat it again tomorrow…and the for the rest of the week :O lol

20160229_131310.png

20160228_165716.jpg
My lunches before I put the rice in. If you put the tilapia over the veggies to re-heat it will add flavour and you will not have to add Salt.

Did you meal prep this week? What did you make? Do you count calories or do something else to help control or lose weight?

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 ❤
image image

image image

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)

    wpid-20151109_120815.jpg
    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!

Sesame Salmon—Recipe

I am happy to report that I have officially lost 3 pounds since my 2 pound weight gain! And I’ve done it in a matter of 2 short weeks! WOOHOO

Working out and building lean muscle is obviously very important in a weight loss journey but I really think that the most important part of my journey is what I eat. I don’t call it a diet because that is NOT what my journey is about. It is a life change. It is not all about eating salad every day or only veggies or only protein for the rest of your life, I still eat really yummy food and have snacks and treats. I just choose healthier options and smaller portions. I also count calories (limiting my daily intake to a certain amount determined by a discussion with my doctor) and carbohydrates. This helps me to still eat things that I want and not binge when I am craving something. It’s still hard a lot of the time, especially the portion control and not being hungry! But I try my best and I am pretty happy with it so far.

Today I am posting a recipe from this week’s meal prepping session! I love salmon and it fits in really nicely with my healthier lifestyle. Salmon is a lean protein which is a good change from red meat. It also is full of the great Omega-3 fatty acids which are nature’s heart medicines. So my recipe for today is a Sesame Salmon that I made to go with my homemade Sesame Lo-Mien and Grilled zucchini and Carrots. Its yummy!

Sesame Salmon

Ingredients

  • 5 Salmon Filets (1 for each day of the week)
  • toasted sesame seeds (I toast mine myself, explained in first step)

Sesame Sauce

  • 3-4 cloves of garlic
  • 1/4 c soya sauce-low sodium
  • 2 tbs sugar
  • 2 tbs rice vinegar
  • 3 tbs sesame oil
  • 1/2 tsp hot chili oil
  • 4 tbs canola oil
  • 4 green onions

Directions:

  1. First, if you have raw sesame seeds, you need to toast them. All you have to do it throw them in a pan on medium and stir them constantly until they begin to brown. If your sesame seeds are already toasted, skip this step!
  2. Pre-heat your oven to 400°F
  3. Arrange salmon on a baking sheet that is lined with tin-foil, making a bit of a tin-foil boat. This helps to keep the salmon in the sauce.
  4. Whisk all of the ingredients for the sauce together in a bowl until the oil and the soya sauce combines. Its pretty leaky but that’s ok.
  5. Using a spoon, spread a few table spoons of sauce on each of the salmon filets
  6. Bake at 400°F for 20 minutes, or until the fish flakes easily.
  7. Half way through baking, put a few more table spoons of the sauce on each salmon filet
  8. Once the fish is done, plate on top of lo-mien or brown rice. Top with toasted sesame seeds.
  9. You can use any left over sauce to coat your lo-mien noodles or some brown rice.
wpid-20151101_160150.jpg
Sesame Sauce mixed and ready
wpid-20151101_170314.jpg
My lunch all packed and ready 🙂

My mouth was watering just typing this today. I have already had this for lunch 2 days in a row and I still cannot get enough of it! If you love fish and a you are a sweet and salty lover like me then try this recipe out! Its my new favourite and a great alternative to red meat.

Do you meal prep? Which meals do you prep and what are your favourites? Let me know 🙂