This week has been rough – a lot has been going on at work and with going to the gym after work I come home zonked at dinner. Needless to say, updates have been sparse.
A few meals have gone into rotation, so I’ll just throw in some pictures of foods I’ve eaten this week:
Breakfast made use of my Fit & Fresh tupperware: Kashi Go Lean Crunch & Fat Free Vanilla Yogurt with Fresh Strawberries – very yummy! And the ice ring did a great job keeping things cool!
Lunch this week was a mish-mosh. I tried out some of the Pacific Butternut Squash Soup, pairing it with a baked potatoe and 1/2 cup of Amy’s Mild Vegetarian Chili, topped with a tablespoon of Fage 0%. Together they were incredibly satisfying – I really loved this lunch. Unfortunately due to TOM, coworker and I have been splitting a Hershey bar for a few days. Oops!
Dinner Monday and Thursday Night: Fusili (my favorite pasta) with home made tomato sauce and eggplant (chopped up inside). D really liked this and even ate it for lunch the next day – he never eats leftovers! He even re-requested it for Thursday’s dinner. It was pretty good, and the secret to any good sauce includes a few tablespoons of sugar and parmesean.
I also ventured out and was going to make an Escarole and Bean soup – however there is an escarole shortage around here! So I bought a pre-made soup and it just wasn’t nearly as satisfying as home made and fresh. Sorry for dark cell phone photo!
Last night’s dinner was order in from a local Italian restaurant. D got a chicken parm sandwhich, and I got a grilled veggie wrap with eggplant, zuchinni, roasted peppers, mozzarella and balsamic dressing – so flavorful and filling.
Thursday night I got the baking bug. I have been craving blueberry muffins in the worst way lately. I kept going back and forth on whether to make hearty savory fatty bakery style muffins or healthy ones. After my terrible eating week I decided healthy would win. SO I bought myself the Hungry Girl Cookbook and followed the recipe for Blueberry Thrill Muffins. I followed the recipe almost exactly however used frozen blueberries since once again blueberries (fresh) were sold out!
I also concocted a sugary butter topping to make the muffin crispy and bakery like, as follows:
- 1/4 cup Splenda
- .165 cup wheat flour
- 2 tablespoons buttery spread (I used Smart Balance, at room temp)
- 1 teaspon ground cinnamon
Mix it all well and sprinkle over the muffin better before baking! This can be doubled for more crispyness.
Results: 7 regular sized muffins, 132 calories and 4 grams of protein! D loved these even though he isn’t a blueberry fan, and I have had to ration them out. Very very moist and filling! I can’t wait to play with other ingredients – may add some flax seed next time. Success!
Today we got back into our weekend vibe. I woke up first and did the Dunkin Donuts run – if that’s what makes our weekend, it’s only once a week and I’m happy giving in. So breakfast was a large coffee, sesame bagel, and reduced fat veggie cream cheese. It was yummyy. A few hours later I followed that up with a muffiny goodness!
For lunch we went to Fresh City so I could show D where he can get lunch at his new office. We both got burritos, mine was with tofu, rice, tomatos, black beans and guacamole – very delicious! We then walked next door and bought cookies at Gimme Jimmy’s Cookie Bar. I got the M&M cookie: it was very crispy and moist at the same time, I love our weekend treats! Sorry for the missing bite!
I’ve gotten back on track this week. On Tuesday I ran on the treadmill (yay finally), Wednesday I hit up the Elliptical (boo lock knees), Thursday I did Jillian Michael’s 30-Day Shred Levels 1 & 2 (holy cow how intense), and yesterday I did Intervals on the treadmill from fitsugar – I was so impressed with myself for running in the 7.0’s range! Yay! Today is break day – D got me P90X yoga but I am still scared to try it. Any thoughts?