As a WW Coach, I feel as if I need to give all three programs a try, so this week, I have decided to switch up to the Blue Plan. Next month I will do the same thing with Purple. Purple scares me a bit, but I have learned a ton about portion control!

Anywhoo…I was craving spicy Thai this week, so I decided to do a spicy Thai nourish bowl for lunch prep. This comes out to:

  • 8 SmartPoints on Green
  • 6 SmartPoints on Blue
  • 3 SmartPoints on Purple

First, I preheated my oven to 375° and lined two baking pans with foil, and then coated them in cooking spray.

I diced about 3c (raw) of peeled sweet potatos. I placed them in a single layer on one sheet pan and sprinkled them with salt, pepper, cinnamon and a pinch of cayenne.

On the second sheet, I placed approximately 1 pound of organic chicken breast tenders seasoned with salt and pepper and sprinkled with Everything But The Bagel Seasoning.

I popped both in the oven for 25 minutes

While they were cooking away, I made the slaw. I sliced 1/4 of a green cabbage, added 1 bag of red cabbage, half a thinly sliced red onion, half a green pepper sliced thin, a thinly sliced carrot, and two green onions.

I mixed it all together, and added apple cider vinegar, lime juice, a pinch of monk fruit sweetener and a pinch of salt and pepper.

Finally, I made a spicy peanut sauce.

I mixed 5 tablespoons of chunky peanut butter.

2 and a half teaspoons of monk fruit sweetener.

1 tsp of sriracha

And then whisked in about 4 tbsp of hot water to make a sauce. I divided it evenly into 5 cups (about a tablespoon and a half per serving).

I will put it all together this way:

1/2c of sweet potato (3SP) and 3oz chicken, and 1 serving of sauce (3SP).

To serve I will add a good serving of the slaw, top with chicken and sweet potato, and drizzle on the sauce. Yummo!

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