First of all, apologies.
I totally meant to post some superbowl recipes this week, but life got away from me. My bad.
My plateau continues. I am trying SUPER hard NOT to get discouraged, but I won’t lie, it’s hard. Anyway, I did lose and inch in January. And a little over a pound.
And I am trying to stay positive.
Today’s workshop was about utilizing zero point foods. Now, two weeks ago, I switched back to Blue. To counteract my perchance for OVEREATING zero point foods, I am double tracking, utilizing MyFitness Pal to track calories.
I did incorporate more zero point foods into this week’s meal prep. Here is the weekly plan.
I did switch out breakfast because I decided to make a batch of my Blueberry Pancake Bake.
I will likely have this with eggs to boost up the protein, and some fruit.
Lunches this week will be a chicken burrito bowl. This really was pretty easy to pull together. First, I baked chicken breasts that I seasoned with chili powder, cumin, onion powder, salt and pepper.
I made a batch of spanish “rice.” In a large skillet, I sauted chopped onion, minced garlic, and green pepper. I added a bag of riced cauliflower. To that, I added 1 can of Trader Joe’s Cuban Style Black beans drained, a half cup of crushed tomatos, and a half a cup of frozen corn kernals. I let that all cook together, and then added some freshly chopped cilantro.
I also made some fresh pico de gallo and some fresh guac.
To assemble, about 3/4c of rice, top with chicken breast, and 1/4c of reduced fat mexican blend. Then I packaged it with some fresh pico and 2 tbsp of fresh guac. Total for lunch will be 4sp on Blue and purple (6sp on Green).
Now…and update of becoming a coach…
My paperwork is complete! As soon as I get my employee number, I will begin training! This is all coming together and before you know it, I will be coaching! I am so excited!