I have only 2 weeks left until my deadline, which also happens to be my son's birthday! Things have been absolutely crazy busy insane lately. I haven't been able to keep up with my blog...
BREAKFAST (8:30 am)
Blackberry Maple Almond Butter Toast:
2/3 cup frozen blackberries, thawed
1 slice whole grain bread, toasted
8 oz. organic skim milk
1 TBSP Justin's Maple Almond Butter
Dash nutmeg
Don't know why, but I just couldn't eat the full cup of berries.
LUNCH (1:30 pm)
Refried Bean Pita:
1 cup shredded purple cabbage, 1/2 cup all-natural salsa, 1/4 cup chopped onion
1/2 of a whole grain pita
1/2 cup vegetarian refried beans
1/4 cup Wholly guacamole
Dash cumin
Again, I just couldn't think of what else to add in the pita to meet the full 2 cups of veggies that is required.
I had my daily dark chocolate right after lunch.
SNACK (4:30 pm)
Nutmeg Parfait:
No fruit (I planned on having a kiwi, but forgot my peeler)
No whole grain
6 oz. honey vanilla greek yogurt
2 TBSP slivered almonds
Dash nutmeg
I did the elliptical for 30 minutes after work.
DINNER (7:30 pm)
Lentil and Feta Cheese Salad with Confetti Rice:
1 cup fresh spinach, 1/2 cup chopped red bell pepper, and 1/2 cup chopped zucchini (sauteed)
1/2 cup Trader Joe's cooked confetti rice (not whole grain, but so delicious!)
1/4 cup cooked lentils plus 1/4 cup feta cheese
1 TBSP olive oil for veggie saute
Lemongrass, garlic, ginger, white pepper, and tumeric in the rice
This dish was sooo yummy! I might try to make the confetti rice next time and use whole grain brown rice instead.
Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts
Monday, April 11, 2011
Wednesday, March 30, 2011
Day 3 - Success
I'm so tired tonight. Other than a handful of animal crackers that I had after dinner, today was mostly successful. A quick post for the day:
BREAKFAST (8:30 am)
Cranberry Cashew Parfait:
1/4 cup dried cranberries
3/4 cup Kashi Go Lean cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped cashews
Dash cinnamon
LUNCH (1:30 pm)
Thai Chicken Wrap:
1 cup chopped cucumber and 1 cup chopped red bell pepper
1 whole grain tortilla wrap
3 oz. cooked chicken breast
2 TBSP Justin's maple almond butter
Dash balsamic vinegar
I had my daily dark chocolate around 2:00 pm.
SNACK (5:30 pm)
Ginger Snap lara bar
8 oz. organic skim milk
I have found a new favorite lara bar, the ginger snap. It is so yummy!
DINNER (8:00 pm)
Zucchini and Black Bean Quesadillas:
1 cup sauteed zucchini, 1/2 cup sliced red onion, and 1/2 cup all-natural salsa
1 whole grain tortilla wrap
1/4 cup black beans plus 1/2 oz. cheese
1/4 of a medium avocado
Dash cumin
BREAKFAST (8:30 am)
Cranberry Cashew Parfait:
1/4 cup dried cranberries
3/4 cup Kashi Go Lean cereal
6 oz. honey vanilla Greek yogurt
2 TBSP chopped cashews
Dash cinnamon
LUNCH (1:30 pm)
Thai Chicken Wrap:
1 cup chopped cucumber and 1 cup chopped red bell pepper
1 whole grain tortilla wrap
3 oz. cooked chicken breast
2 TBSP Justin's maple almond butter
Dash balsamic vinegar
I had my daily dark chocolate around 2:00 pm.
SNACK (5:30 pm)
Ginger Snap lara bar
8 oz. organic skim milk
I have found a new favorite lara bar, the ginger snap. It is so yummy!
DINNER (8:00 pm)
Zucchini and Black Bean Quesadillas:
1 cup sauteed zucchini, 1/2 cup sliced red onion, and 1/2 cup all-natural salsa
1 whole grain tortilla wrap
1/4 cup black beans plus 1/2 oz. cheese
1/4 of a medium avocado
Dash cumin
Monday, March 28, 2011
Day 1 - Starting Over Again
Wow... Other than the burger I had last Thursday, I've actually done quite well over the past few days that I have been missing again. My son was sick all last week with a double ear infection. It was the most awful thing to see his poor little eyes crying out in pain. I was off of work most of last week taking care of him since he could not go to daycare with a fever. What a relief that he is feeling better today.
I've absolutely had no time to post my Cinch meals over the past few days, but I'm attempting to start again. In exactly 30 days is my son's 2nd birthday and also the date that I set for myself back in January to reach my weight loss goal. I am 6 lbs away from that goal. Here goes the next 30 days! (And then, I'd like to start toning for summer...)
BREAKFAST (8:30 am)
Maple Almond Plum Toast with Milk:
1 plum, peeled and sliced
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP Justin’s maple almond butter
Dash nutmeg
LUNCH (1:00 pm)
Asian Sesame Chicken Wrap:
1/2 cup sliced red bell pepper, 1 cup sugar snap peas, 1/2 cup shredded carrots
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/2 TBSP sesame oil plus 1 TBSP slivered almonds
Dash pepper
I had my daily dark chocolate right after lunch.
SNACK (4:30 pm)
Kimi Nutmeg Almond Crunch:
1 kiwi, peeled and sliced
No whole grain
1/2 cup low-fat cottage cheese
2 TBSP slivered almonds
Dash nutmeg
WORKOUT (6:15 pm)
30 minute workout on the elliptical trainer
DINNER (7:00 pm)
Chicken Fajitas:
1/2 cup sauteed onion, 1/2 cup all-natural salsa, and 1 cup sauteed red, green, and yellow bell pepper strips
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/4 cup Wholly guacamole
Dash cumin
And I had about 8-10 tortilla chips while I was cooking. I was starving!
I've absolutely had no time to post my Cinch meals over the past few days, but I'm attempting to start again. In exactly 30 days is my son's 2nd birthday and also the date that I set for myself back in January to reach my weight loss goal. I am 6 lbs away from that goal. Here goes the next 30 days! (And then, I'd like to start toning for summer...)
BREAKFAST (8:30 am)
Maple Almond Plum Toast with Milk:
1 plum, peeled and sliced
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP Justin’s maple almond butter
Dash nutmeg
LUNCH (1:00 pm)
Asian Sesame Chicken Wrap:
1/2 cup sliced red bell pepper, 1 cup sugar snap peas, 1/2 cup shredded carrots
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/2 TBSP sesame oil plus 1 TBSP slivered almonds
Dash pepper
I had my daily dark chocolate right after lunch.
SNACK (4:30 pm)
Kimi Nutmeg Almond Crunch:
1 kiwi, peeled and sliced
No whole grain
1/2 cup low-fat cottage cheese
2 TBSP slivered almonds
Dash nutmeg
WORKOUT (6:15 pm)
30 minute workout on the elliptical trainer
DINNER (7:00 pm)
Chicken Fajitas:
1/2 cup sauteed onion, 1/2 cup all-natural salsa, and 1 cup sauteed red, green, and yellow bell pepper strips
1 whole grain tortilla wrap
3 oz. cooked chicken breast
1/4 cup Wholly guacamole
Dash cumin
And I had about 8-10 tortilla chips while I was cooking. I was starving!
Friday, February 11, 2011
Day 20 - Quick Post
Just a quick post for today. I still have to finish packing for our trip tomorrow. I'm going to do my best to stick to my diet while we are in Indiana.
BREAKFAST (8:30 am)
Almond Toast with Berries and Milk:
(I made this one up since I'm trying to use up my berries before they go bad.)
1 cup fresh strawberries and blueberries, combined
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP almond butter
Dash cloves for the berries
I also had a cappucino from the work cafeteria for breakfast, but it tasted REALLY sweet. I think it may have had some kind of creamer or sweetener that I wasn't aware of. My taste buds are definitely changing since I have eliminated salt, sugar, and other artificial sweeteners from my diet (with the exception of my vanilla yogurt). I refuse to eat plain yogurt again.
LUNCH (1:00 pm)
Tomato, Olive, and Munster Cheese Pita:
(I made this one up too, so I could use up my tomatoes and olives.)
1/2 cup tomatoes and 2 large romaine lettuce leaves
1/2 whole grain pita
1 slice munster cheese
10 Kalamatta olives
Fresh basil and dried oregano
This was tasty especially as I got to the bottom of the pita where all of my cheese was buried. Yum!
I had 100 calories of dark chocolate around 2:00 pm.
SNACK (5:00 pm)
Peppery Kiwi Almond Crunch:
1 medium kiwi, peeled and sliced
1 slice whole grain bread (omitted)
1/2 cup low-fat ricotta cheese (I subbed cottage cheese)
2 TBSP slivered almonds (I subbed pecans)
Dash black pepper
DINNER (7:30 pm)
Green Tea Chicken with Avocado Corn Salad:
1 1/2 cups field greens, 1/4 cup chopped red onion, and 1/4 cup fresh salsa
1/2 cup corn, frozen
3 oz cooked chicken
1/4 of a medium avocado
Green tea leaves mixed with pepper, garlic powder, and lemon zest
I thought this meal was quite delicious. The green tea leaves on my chicken were a surprisingly pleasant taste.
BREAKFAST (8:30 am)
Almond Toast with Berries and Milk:
(I made this one up since I'm trying to use up my berries before they go bad.)
1 cup fresh strawberries and blueberries, combined
1 slice whole grain bread, toasted
8 oz. skim milk
1 TBSP almond butter
Dash cloves for the berries
I also had a cappucino from the work cafeteria for breakfast, but it tasted REALLY sweet. I think it may have had some kind of creamer or sweetener that I wasn't aware of. My taste buds are definitely changing since I have eliminated salt, sugar, and other artificial sweeteners from my diet (with the exception of my vanilla yogurt). I refuse to eat plain yogurt again.
LUNCH (1:00 pm)
Tomato, Olive, and Munster Cheese Pita:
(I made this one up too, so I could use up my tomatoes and olives.)
1/2 cup tomatoes and 2 large romaine lettuce leaves
1/2 whole grain pita
1 slice munster cheese
10 Kalamatta olives
Fresh basil and dried oregano
This was tasty especially as I got to the bottom of the pita where all of my cheese was buried. Yum!
I had 100 calories of dark chocolate around 2:00 pm.
SNACK (5:00 pm)
Peppery Kiwi Almond Crunch:
1 medium kiwi, peeled and sliced
1 slice whole grain bread (omitted)
1/2 cup low-fat ricotta cheese (I subbed cottage cheese)
2 TBSP slivered almonds (I subbed pecans)
Dash black pepper
DINNER (7:30 pm)
Green Tea Chicken with Avocado Corn Salad:
1 1/2 cups field greens, 1/4 cup chopped red onion, and 1/4 cup fresh salsa
1/2 cup corn, frozen
3 oz cooked chicken
1/4 of a medium avocado
Green tea leaves mixed with pepper, garlic powder, and lemon zest
I thought this meal was quite delicious. The green tea leaves on my chicken were a surprisingly pleasant taste.
Thursday, February 10, 2011
Day 19 - Down Another 1.5 Lbs.
I have now lost 7.5 pounds in almost 3 weeks! In fact, I am 2 lbs away from my pre-pregnancy weight. My son is almost 2 years old, and I’m just now losing all of my baby weight. I suppose it is better than not bouncing back at all.
This is better than any other diet I’ve tried. I’m absolutely going to do another 30 days of this plan. I have a goal to reach by my son's birthday at the end of April.
BREAKFAST (8:00 am)
Dark Chocolate Oatmeal and Blueberries Mixed with Yogurt:
1 cup fresh blueberries
¼ cup whole oats
6 oz vanilla yogurt
¼ cup semi-sweet chocolate chips
Dash nutmeg
Dark chocolate for breakfast. *drool* It was pretty awesome.
LUNCH (1:00 pm)
Black Bean Tacos with Cilantro Guacamole:
I altered the recipe to 1 full cup of cooked spinach, ¼ cup chopped red onion, and ¼ cup all-natural salsa
2 whole-corn tortillas
½ cup black beans
¼ of a medium avocado
Lime juice and chopped cilantro
I love these bean tacos. They were especially yummy with the fresh salsa. I finally found corn tortillas that don’t break in half when I eat them. They are the 365 brand from Whole Foods. And my avocados were finally ripe… Wouldn’t you know? I’m getting ready to go out of town for 4 days!
I had my daily dark chocolate and chai green tea around 3:00 pm.
DINNER (6:30 pm)
Citrus Salmon Salad:
1 cup field greens and ½ cup each chopped red onion and chopped green beans
½ cup frozen corn, thawed
3 oz cooked salmon
¼ of a medium avocado
1 TBSP red wine vinegar (I used balsamic instead), dashes of dried oregano and basil, as well as juice & zest from a Minneola
This salmon salad was great!
SNACK (9:30 pm)
Vanilla Almond Frozen Banana:
(I halved the whole grain and plant-based fat portions, so I could eat the full recipe.)
1 small banana
1/8 cup whole oats
6 oz vanilla yogurt
1 TBSP chopped peanuts
Dash cinnamon (subbed instead of the vanilla, since my yogurt was already sweetened)
Oh yum, I really liked having my snack later tonight. I had to rearrange my usual 8-12-4-8 eating schedule today since I took a Latin Mix class at the gym tonight. It didn’t start until 7:15 pm, so I needed to eat dinner earlier this evening.
But anyways, back to the banana. I stuck it in the freezer for ½ hour around 9:00 and took it out to enjoy around 9:30 pm. Look how delicious it is:
Tomorrow, I'm planning to make my meals based on whatever ingredients I have in my fridge that need to be used up before going out of town. Should be interesting!
This is better than any other diet I’ve tried. I’m absolutely going to do another 30 days of this plan. I have a goal to reach by my son's birthday at the end of April.
BREAKFAST (8:00 am)
Dark Chocolate Oatmeal and Blueberries Mixed with Yogurt:
1 cup fresh blueberries
¼ cup whole oats
6 oz vanilla yogurt
¼ cup semi-sweet chocolate chips
Dash nutmeg
Dark chocolate for breakfast. *drool* It was pretty awesome.
LUNCH (1:00 pm)
Black Bean Tacos with Cilantro Guacamole:
I altered the recipe to 1 full cup of cooked spinach, ¼ cup chopped red onion, and ¼ cup all-natural salsa
2 whole-corn tortillas
½ cup black beans
¼ of a medium avocado
Lime juice and chopped cilantro
I love these bean tacos. They were especially yummy with the fresh salsa. I finally found corn tortillas that don’t break in half when I eat them. They are the 365 brand from Whole Foods. And my avocados were finally ripe… Wouldn’t you know? I’m getting ready to go out of town for 4 days!
I had my daily dark chocolate and chai green tea around 3:00 pm.
DINNER (6:30 pm)
Citrus Salmon Salad:
1 cup field greens and ½ cup each chopped red onion and chopped green beans
½ cup frozen corn, thawed
3 oz cooked salmon
¼ of a medium avocado
1 TBSP red wine vinegar (I used balsamic instead), dashes of dried oregano and basil, as well as juice & zest from a Minneola
This salmon salad was great!
SNACK (9:30 pm)
Vanilla Almond Frozen Banana:
(I halved the whole grain and plant-based fat portions, so I could eat the full recipe.)
1 small banana
1/8 cup whole oats
6 oz vanilla yogurt
1 TBSP chopped peanuts
Dash cinnamon (subbed instead of the vanilla, since my yogurt was already sweetened)
Oh yum, I really liked having my snack later tonight. I had to rearrange my usual 8-12-4-8 eating schedule today since I took a Latin Mix class at the gym tonight. It didn’t start until 7:15 pm, so I needed to eat dinner earlier this evening.
But anyways, back to the banana. I stuck it in the freezer for ½ hour around 9:00 and took it out to enjoy around 9:30 pm. Look how delicious it is:
Tomorrow, I'm planning to make my meals based on whatever ingredients I have in my fridge that need to be used up before going out of town. Should be interesting!
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