I’ve been doing great with working out in 2013 (check out my workout log), and I think I’m doing pretty well with eating. But the number on the scale isn’t falling as fast I would like (or think it should). Consequently, I have been paying very close attention to not just staying under my weight watchers food points, but also making better food choices: the fight amounts of whole grains, healthy fats, protein, and lots of fruits and veggies.
I made a pretty ambitious meal plan for the week, but I spent most of Sunday morning prepping. I skipped yoga, but the sense of accomplishment I got from having a fridge full of ready to go healthy meals, made me very happy.
Here’s what on the agenda for this week’s meals.
Last night I had cod, roasted Brussels sprouts and carrots, and sweet potato fries with a chipotle lime dipping sauce made with non-fat greek yogurt. Monday will be a repeat of Sunday. Tuesday will be fajitas with chicken, peppers, and onions and spicy slaw. And Wednesday night, I’ll have Green Chile-Pork Posole in the slow cooker. Thursday will be leftovers.
Lunches will be dinner leftovers or a salad at work.
I feel really good about this week, and after conquering eating at home, the next challenge will be making better choices when eating out!
Prepping carrots and Brussels sprouts with garlic, lime, and olive oil
Jalapeno Lime Salw
Sunday night dinner