You know what feels great? Getting back on track. After a few weeks of wonky food and workout patterns, I knew I needed to get my stuff together this week if I wanted to get back to eating and feeling my best.
For some reason it’s been hard for me to get 100% where I want to be (I blame these.. sooo addicting!), but I’m getting there. One day at a time!
On Sunday night during the Bears game (holla!), I spent about 2 hours in the kitchen meals for the week. It’s time consuming, but so worth it.
I’m linking up with Jenn from Peas and Crayons to share with you this week’s ‘What I Ate Wednesday’ – meal prep edition.
Post-workout parfait – nonfat plain Greek yogurt, kiwi, raspberries, and a chopped up pumpkin cornbread muffin.
Peanut butter and jelly overnight oats! I added mashed up raspberries to the oats, and topped it with a peanut flour/peanut butter/almond milk topping. I love reinventing PB&J — looks like I’m not the only one =)
Pumpkin egg white oats. With the addition of pepitas, chia seeds, dried cranberries and mashed banana, these were on point!
Meal prep! Salad is my go-to for work lunches. I truly don’t get sick of it! What you see here is just the base. I always spruce it up to keep things interesting…
+ Sweet potato, avocado, hard boiled egg, hemp seeds and balsamic glaze. 🙂 Perfect!
Welcome back to my life, spaghetti squash! 🙂 This was a Trader Joe’s jalapeno chicken sausage, sauteed kale, roasted vegetables, and spaghetti squash with tomato sauce. Dinner has been some variation of this every night this week.
Favorite Workout of the Week:
This morning’s circuit workout from Julie @ Peanut Butter Fingers. I completed it 3x and was a HOT MESS by the end. =)
I hope you have a great Wednesday, and hopefully I will see you tomorrow for Thinking Out Loud Thursday!
- Do you meal prep? If so, what do you usually make?
- What’s your favorite way to keep a salad interesting?