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Archive for January, 2016

A very large bowl (I used my "Flirty at 30 coffee mug for scale) of chopped carrots, cucumbers, green peppers and red peppers. In 5 work days, my goal is to eat all of this.

A very large bowl (I used my “Flirty at 30 coffee mug for scale) of chopped carrots, cucumbers, green peppers and red peppers. In 5 work days, my goal is to eat all of this.

 

Sundays I nickname “Set yourself up for success day.” It’s usually the day I do everything I can to make it easy throughout the week to stick to my diet and fitness goals, including controlling my hypoglycemia.

It usually consists of:

  • Meal planning. I don’t plan-out each meal per se, but I plan out at least 2 fully-cooked recipes (which usually make 4-6 servings), so enough for the whole week.
  • Grocery shopping. Especially for fresh fruits and vegetables and any healthy meal items so I’m well-stocked for the week.
  • Chopping vegetables. I’ve learned a valuable thing about myself: an unchopped vegetable (unless meant to be eaten whole) will never get eaten in my house. I chop them all and prepare a huge bowl of them to take to work for all week noshing.
  • Prepare my workout clothes for the following day.
  • Laundry. Since I’m busy around the house anyway.
  • Ironing any clothes that need it.

Although it looks like a lot, it doesn’t take up the whole day, just a few hours. And it makes the rest of my week so much easier.

Do you something similar? What do you do to ensure success of your health and fitness goals?

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In the category of “there, I fixed it,” is this Real Simple Tofu and Avocado Rice Bowl recipe.

Fixes:

  • Too many carbs. Kill the rice.
  • I’m too cheap to buy a huge tub of Miso (only size available at my grocery) for $7 to only use 2 Tbsp of it.
  • I’m also lazy…well let’s say “strategically efficient” about how much I’ll invest in prepping a single dish, especially after coming home from my crazy Pilates class.

My version (serves 1):

Ingredients:

Instructions:

  • Drain the hell out of the tofu with this tofu press and cut it thin. Use 1/2 of it and put the other half in the fridge for second-day use.
  • Fry it up with a healthy dose of canola oil. The thinner and crunchier the better!
  • While the tofu is frying, drain and rinse a can of pinto beans. Put 1/2 cup of them in a bowl and microwave.
  • Put 1/2 of an avocado on top of the pinto beans. Then put the tofu on top of that.
  • Drizzle with 1 Tbsp of sauce.
  • Eat with a side of veggies.
  • Chow down. It’s amazingly good.
  • You should also have enough ingredients ready to do it again tomorrow too!

 

 

 

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