Challenge Day 2 Recap

Today was a hard day! I was super hungry all day long and more than that I was craving sweets like mad! I can proudly say though, I did great!

Breakfast was a really yummy berry smoothie that I of course had to split with the boys. T$ ended up drinking all of his plus some of mine! What a mother does for her children…

Lunch was the meal I was dreading most today. I was hungry and didn’t think my salad could possibly satisfy. Well it did! WAHOOO!!! I put every veggie we have on it. I was going to whip up some avocado dressing but the boys really wanted to go play outside so instead I drizzled olive oil and balsamic. I could have added more balsamic  and it would have been even better!photo-1

Dinner was steak with green beans. Hubby was a genius and decided we were not doing any dishes at all so he grilled the green beans in a foil packet. They were so delish!

We did bath and got the boys to bed and then sat down to watch some tv together and that was the absolute hardest part of the day. I wanted some chocolate SOOOOOOOOOOOOOO bad! Finally I had to have something so I got up and had a spoonful of organic peanut butter and two strawberries. I’m not going to lie, it wasn’t as good as some dark chocolate but it did the trick and I went to bed happy.

I really need your help, tell me what is your GO TO HEALTHY SWEET? Please share, share, share! Untitled-1

Advertisements

Challenge Day 1 Recap

As I told you all yesterday I have given myself a challenge to skip the carbs and the sweets this week. The inspiration for this came from realizing I was just shoveling in way too much bread and sweet stuff. A friend of mine, Chrissy from Eco Chic Baby and Home, had done a sugar fast a while back with great results. Obtaining from sugar really helped curb her cravings so I’m hoping I have the same results!

So here is a recap of how yesterday went:

Hubby and I stayed home in the AM to take T$ to his first day of the 4 year old preschool class! (Yes, there were some tears, no they were not from him) Since Hubby was home he of course wanted to make breakfast. An Egg Sandwich for him (one of my faves) but I was a good girl and just had an egg, a greek yogurt and one slice of bacon. Then there was lunch, which I warned you all was going to be super hard for me. I ended up getting a mixed green salad from a bakery down the street from my office. I asked for no gorgonzola and when I got back to my office I opened the box to see there was gorgonzola. I took this as a sign from God that he felt I had earned a little bit of cheese since I refused the bread for breakfast. I told you, these are my rules 🙂 After a torturous drive home (uggg traffic!!!!!!) Hubby fired up the grill and we made some great jalapeño turkey burgers wrapped in lettuce. We were both starving at this point so I cut up some cucumbers and some of those mini sweet peppers and we snacked on those with a bit of humus.  I thought I was going to really miss the buns but it turned out I didn’t miss them at all. I also made some jalapeño poppers with cream cheese and bacon. Cream cheese technically should not be a part of what I’m eating but I COULD NOT resist these poppers.  As the night winded down Hubby and I sat down to finish watching 42 (Seriously one of the best movies I have ever seen. Do yourself a favor and go watch it ASAP) and he busted out a bag of carmel corn! As hard as it was to not snack on that yummy goodness I resisted the urge and made it through the movie snack free!

Now you might read this and think day one didn’t go so well. I mean I did have cheese twice. I however, think day one went really well. I made way better choices than I normally do and that is what this is all about. This is a lifestyle change not a 7 days and I’m done thing. Today I’m going to really focus on getting more water in, and trying harder to cut the cheese out. I have my snacks all prepared so that should be an easy part of the day for me.

What is the one food you struggle most with steering clear of? Help me out and tell me how you do it!

Untitled-1

One Week Challenge

I may have a bit of an addictive personality. When I find something I like, I love it! I obsess on it and I’m not great about moderation. One of the vices that I have struggled with my entire life is food. I LOVE to eat. I love the experience. I love the different tastes. And I love the emotion associated with a good meal.

I grew up traveling a lot and a huge part of experiencing a new culture for me is experiencing the cuisine. This of course wouldn’t be a problem if I just loved the stuff that was good for me but alas I’m not that lucky. I am not a girl that is stoked to have a salad for dinner. Now put a plate of bread and cheese in front of me followed by some yummy dark chocolate dessert and I’m thrilled.

Now I’m not one to jump on any diet bandwagon. I really believe that you shouldn’t cut out an entire food group and that your better off just eating an overall healthy diet with the right portions from every food group. Since I had Buggy (a very short 16 months ago) I have done a good job of losing the baby weight. I’m at a weight that is actually less than before I was pregnant with T$. But my body has changed a ton and I just don’t feel like I’m at a great weight. I feel like if I lost an additional 10-15 lbs I would be much happier. In order to jump start this weight loss I’m going to go one week without my biggest enemies carbs and sweets. I’m doing this for me so I’m not going to set up any rules or anything like that but I am going to share my meal plan for the week with you and blog about how I’m feeling.

We eat pretty clean for dinners so I know my biggest challenges are going to be breakfast and lunch. Breakfast is almost always some sort of carb so I’m hoping if I can cut carbs out of this meal I’ll sort of lose the craving for them.

I’m limiting my snacks to veggies with hummus and fruit. This week I’m really trying to keep it simple and most importantly keep it to REAL food.

Monday:

Breakfast: Greek Yogurt and Strawberries

Lunch: this day will be hard because I go into the office on Monday’s and always eat out. I’ll share with you what I chose.

Dinner: Turkey Burgers wrapped in Lettuce instead of buns

Tuesday:

Breakfast: Berry Green Protein Smoothie

Lunch: Spinach Salad with Avacado Dressing, cucumbers, grape tomatoes and green onions

Dinner: Steak & Green Beans

Wednesday:

Breakfast: Pink Breakfast Smoothie (subbing avocado for banana)

Lunch: Watermelon Salad with a bit of Feta, Mint and Balsamic Vinegar

Dinner: Spaghetti Squash with Sausage Tomato Sauce

Thursday:

Breakfast: Pink Breakfast Smoothie (subbing avocado for banana)

Lunch: Spinach Salad with Avacado Dressing, cucumbers, grape tomatoes and green onions

Dinner: Rotisserie Chicken and Salad

Friday:

Breakfast: Pink Breakfast Smoothie (subbing avocado for banana)

Lunch: Spinach Salad with Avacado Dressing, cucumbers, grape tomatoes and green onions

Dinner: Left Overs

What are some of your favorite healthy meals? How do you curb cravings?

Portable Egg Muffins

Today I’m lucky enough to share a recipie from my friend Audry over at A Nutrtional Makeover. I’ve asked her to come up with a quick, easy, and healthy snack for all of us that are on the go! I can’t count how many times we are out and about and I’m just as ravenous as the boys. I can’t wait to whip up a batch of these to pack in our lunchbox and take on our outings!
Dotted Break

Portable Egg Muffinsegg muffins

Makes 12

These “muffins” are a great portable food or eaten at home. Kids love them, they are easy to eat and not very messy.

Ingredients:

4 tablespoons grass-fed butter or coconut oil, plus extra for muffin pan

1 small onion, minced

2 medium potatoes (any color), skins washed and diced small

2 Cups kale or spinach, chopped fine

1 tsp. unrefined salt, divided into 2 (1/2 for the potatoes and half for the eggs)

Dash of pepper, freshly cracked or powdered

8 eggs, free-range/pastured or organic eggs

3 Tbs. cultured organic sour cream

½ Cup organic cheddar cheese, grated

Instructions:

  1. Preheat oven to 350 degrees F. Grease muffin pan with butter or coconut oil, set aside.

  2. Melt butter in saucepan over medium heat.

  3. Add onion and sauté until light golden brown.

  4. Add the potatoes, ½ tsp salt, and mix. Cover the pan with a lid can turn the heat down to medium low. Stir every few minutes to prevent sticking.

  5. After about 5 minutes, add the kale or spinach, mix and cover another 5 minutes or until the potatoes are tender and cooked fully.

  6. In the meantime, in a large mixing bowl crack the eggs and whisk well.

  7. Add ½ tsp. salt, pepper, sour cream and grated cheese, whisk to combine. Set aside.

  8. <p dir="ltr"When the onion, potato and kale mix is done spoon into the muffin pan 1/4 full each muffin hole.

  9. Then pour the egg mixture over the vegetable mixture into the muffin pan so that the muffin holes are now 3/4 full (not more or the mixture will overflow when baking.

  10. Bake for about 25-30 minutes or until puffed and slightly golden brown on top.

  11. Let cool in muffin pan for about 2-3 minutes before removing from pan to a cooling rack.

Eat these hot or at room temperature when on the go. Don’t leave in the sun or in a hot car. Store in a small cooler if hot outside and leave out about 10 minutes before eating (unless you like them cold).

Storage: Store in an airtight container in the refrigerator, keeps well for about 3 days.

Note: An alternative to a muffin pan, you can butter a small cake pan, let cool and cut into squares.

Simple Version: If you want to make this a simple recipe, maybe you don’t have time, or not used to cooking, you can leave out all the veggies and just use eggs, salt, sour cream and cheese.

Variety: You can make your favorite frittata recipe into these egg muffins or just play around with flavors, they are endless.

About Audry Godwyn:

Audry is a wife and mother to 5 children. She has a passion to help women by educating them on healthy eating and natural health. She is a writer and author of several books in the works, along with a few published on Kindle. She also blogs over at A Nutritional Makeover and writes about healthy living and all things related.

Snack Prep 101

Title Snack Prep Image

With Back to school fast approaching (yes, its already that time of year) I feel like every parent is trying to get organized and geared up. For me back to school has always been like a second New Year. It’s a chance to get reorganized, get back on schedule, and try to stay on task. My boys aren’t quite old enough to go to school full time but T$ does go to preschool three days a week this year! WOW, has the time flown. I’m trying very hard to instill good habits in him regarding school. Things like eating a good breakfast, having all of our school supplies ready the night before, learning to put his school papers in their place, etc.

Not only do I need to teach him good habits but I need to get myself into good habits for his school year. When T$ goes to school guess who takes him? ME! Guess who picks him up? ME! Guess who’s busiest time of year at work also coincides with back to school? MINE! Every single minute around here is precious. So to optimize every single minute I try and do as much as I can the night before to get ready for the next day.

As I mentioned earlier, Hubby is amazing at getting T$’s lunch ready ever day. But he doesn’t do snacks for the boys or myself (hey, the poor guy only has so much time). When someone around here is ready for a snack it is an emergency. You think I’m kidding? This is no laughing matter people! I’m including myself in this by the way. We get hungry and cranky! This of course leads to convenience  snacks which aren’t all bad but I am trying to do better. To remedy this problem I’m working on getting in the habit now of having healthy snacks all prepared for us the night before. That way when the hunger pains begin we are ready for them.

So on to today’s snacks …First up Apples and Graham Crackers:

This is a staple because it is one fruit I know T$ will eat no matter what. Also, it is so easy to get ready. I have this handy dandy apple slicer from Williams Sonoma that makes getting this snack ready a breeze!

For our afternoon snack we will be having Strawberries and Cheese.

T$ is a crazy picky eater. He loves strawberries as long as I only cut the top off of them. I cannot slice them or dice them or do any other form of prep of them. Buggy can’t really shove a whole strawberry in his mouth yet so I have to do two separate preparations. C’est la vie!

snacks

Whole strawberries for T$ in the blue Bynto, sliced strawberries in the green Snack Box for Buggy

I always prep our snacks in one of three containers:

1. A Mason Jar — I have TON and they are so easy to clean. They work great for bigger snacks like celery sticks or slices of watermelon.

2. Goodbyn Bynto Box — This is what we use when T$ takes a lunch to school. We own two and they are especially great for when we will be out all day and I need multiple snacks for both boys. They fit perfect in my diaper bag, are dishwasher safe, BPA Free and basically one of my absolute favorite kid products we own.

3. Goodbyn Snack Pack — Again we love these because they fit in the diaper bag, are easy to clean and are safe!

If your looking for a place to purchase the Goodbyn products I cannot recommend Eco Chic Baby & Home enough! I promise you will not be sad you ordered from them!

Do you do any special snack prep for your little ones? Have any great snacks to share with us? I would love some new ideas! Come to think of it I bet my boys would too!

 

Untitled-1