Stuffed Zucchini

INGREDIENTS:

·         3 tsp olive oil, divided

·         1 clove garlic, diced

·         1 small yellow onion, diced

·         8 oz mushrooms, diced

·         1 tbsp balsamic vinegar

·         3 tbsp whole-wheat bread crumbs

·         2 tbsp Parmesan cheese

·         2 zucchini, halved, seeds and pulp removed

INSTRUCTIONS:

1.       Preheat oven to 350°F.

2.       Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.

3.       Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.

Nutrients per 1/2 stuffed zucchini: Calories: 110, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 5 g, Sodium: 135 mg, Cholesterol: 2 mg

Avacado

My new favorite snack!!

 

I haven't like avacados for long, but since I have tried them, I can't get enough for them.

I put the below on them.

1. 1 avacado
2. 1 tablespoon of lemon juice
3. 1 tablespoon of extra virgin olive oil
4. Dash of pepper

You'll love it!

The Scale!!!!!

When I started my weight loss journey it was all about losing weight. So of course I was glued to the scale. I would weigh myself everyday sometimes three times a day. I was obsessed. The first few weeks were horrible, I gained some weight (which is normal), but I kept going, trusting in the process. Then I decided to do something. I threw my scale away!!! I know that was a little extreme, but I needed to get a new one, I had an ancient one and wanted to get a new one. So I decided to wait for a few weeks. I COULDN'T believe the difference it made in how I felt. I wasn't worried about what I weighed, instead I focused on how I felt and how my clothes begin to feel. My husband couldn't stand it any longer and so I bought a new one after a few weeks. Very nervously I stepped on the scale, I had lost weight!!!! I couldn't believe it! It felt good!

I thought once I got back the scale I would go back to my old self again, but I didn't. I really enjoyed not having it, and letting myself actually feel the changes happening and not letting a scale define my success. I started this weightloss journey to get healthy and fit. It was not about a number on a scale and I had made it that way. I had made it all about the numbers, driving me crazy.

Now I weigh myself once a week. When I'm done, I put the scale up and don't think about it until the following week. I'm less stressed and I feel like I make better choices because I'm not stressed.

Don't make it about the scale, make it about making one healthy choice after another. If you trust in the process, it will happen. You will get stronger, eating healthier will get easier, and one day you'll wake up and you'll be there!

Meal Planning

Meal Planning

When I first heard about a meal plans, it made total sense. Who would have thought about planning out your meals for a week and then on those days make what your meal plans said to make! What a concept! I used to go to the grocery store and just put random food items in my shopping cart without a plan and then I would get home and half the stuff on my list would never get made and eventually it would get thrown away.  I used to spend on average between $200-$250 every two weeks just on food items. Now that I have a meal plan,  spend on average $145-165. I actually save money AND I am buying items that are healthy.

I'm not going to lie, it is hard to adjust if you been doing it the way I did before, BUT now that I plan my meals each weeks, I can't imagine doing it any other way. So how do I complete my meal plan, WELL, I usually start with my snacks to be honest. I usually go through spurts where I want specific items. So I make up meal plan I like to give myself two snack options for my morning snack and two snack options for my afternoon snack. On your snacks you want to mix a complex carb such as fruits and vegetables and mix this will a protein such as nuts or peanut butter. This gives you both energy and keeps you full until your next meals.

Once I have my snacks I will then start on breakfast. I usually batch cook most of my breakfast items. I get up at 4:30 and have to get two children up and ready before 6:00am, so my mornings are very limited in the morning. So if I choose to have boiled eggs, I will batch cook all eggs on Sunday.

For my lunch I usually drink Shakeology. This is my one meal that will give me all my vitamins and nutrients for the whole day. It curves my cravings that I usually give in the afternoon and it gives me energy.

I always plan dinner last, I don't know why, I just do. I have a binder full of recipes and I go through and choose meals depending on what I have going on for that night of the week. Example, if my kids have something going on after school one night, then for dinner I choose something that is going to be quick and easy so I'm not spending a lot of time in the kitchen. If I know that I might have to drink shakeology for breakfast one day, then I choose a meal that is going to have left overs so that I can take something in my lunch. Once I have my plan together, then I start putting my grocery list together. I will go over that is my next post.
(Below is an example of the template that I use-email me if you would like the template)

Black Bean & Corn Quesadillas

Ingredients

1 (15 oz) can	Black beans, rinsed and drained
1 cup	Corn
1/3 cup	Rotel or Salsa
2 tsp	Taco seasoning
1/4 cup	Fresh cilantro, chopped (or green onions)
1 cup	Mozzerella
8	Whole Wheat tortillas
Directions

 

1.       In a medium bowl, mix together beans, corn, rotel or salsa, taco seasoning and cilantro.

2.       Preheat a large skillet over medium low heat, sprayed with cooking spray. Place one tortilla in the skillet, and scoop 1/2 cup of the filling onto the tortilla in the pan. Sprinkle 1/4 cup cheese over the bean mixture, and place second tortilla on top of the cheese. Press down on top tortilla lightly with the back of your spatula, so you can meld the tortillas together as the cheese melts. When the bottom tortilla begins to brown, flip the quesadilla over until both tortillas are lightly browned and crispy and the cheesy filling has melted. Cut into wedges if desired and enjoy!

 

Note: If you don’t want to make all four quesadillas right away, you can put the bean/corn mixture in a Tupperware, and make quesadillas throughout the week! You can also freeze the quesadillas after you make them! Simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour, then transfer to a ziplock bag. To reheat the quesadillas, microwave for 30-60 seconds to thaw and follow cooking method above.

Frappe Vanilla Shakeology recipes

 

Frappe Vanilla Shakeology

 

-1 pkg of Vanilla Shakeology

-1 tsp. unsweetened cocoa

-1/2 cup chilled coffee

-1/2 cup unsweetened almond milk

-Ice to taste

 

Roasted Pumpkin Seeds

Did you know eating Pumpkin seeds gives you energy?

The light and nutty pepita houses iron, a mineral that helps maintain high energy levels.

Roast 1 cup seeds with 1/2 tsp each parika, chili power, and sea salt for an easy to-go snack.

Clean Eating French Toast

I know that it might not look pretty, but it tastes delicious! I was really wanting some french toast, but did not want to cheat.

Clean Eating French Toast

- 6 pieces of Whole Wheat Bread
-2 Eggs
-1 tablespoon of vanilla extract
-Cinnamon to taste
Fruit topping
-2 tablespoons of Raw Maple Syrup
-1/2 of blueberries
-1/2 of Strawberries
I blended everything up and poured over the top! Yum Yum!