Oh, hi! I have a lot to update you all on, but sometimes it’s hard to figure out how to come back when you’ve been away for a while without some grand gesture (post?) and I realized I can’t let that stop me, because I have to start somewhere.
Yesterday I got back from a four night trip to Hilton Head Health and I cannot tell you how serendipitous the timing of that trip was for me. I got invited to check out the facility with a group of other bloggers, and here’s a photo of the six of us who went, courtesy of the Hilton Head Health Facebook Page.
I’m still gathering my thoughts on the trip to share with you, but I will say that I left feeling very refreshed, excited, and recommitted to being healthy, losing weight, and getting myself back on track!
When I got back yesterday, I really wanted to cook for the first time in a while. It helped that I had also promised my friend Stacy, who watched Stella while I was gone, dinner, so I decided to sketch out a meal plan and then go to the grocery store.
Usually when I make a meal plan, I map out what meals I’ll be eating when, but I rarely stick exactly to it. So this time, I decided to just come up with a couple meal ideas for breakfast and then lunch/dinner, without plugging them into specific days/meals. This way I have the ingredients and ideas ready to go, but I’m not tied to having a certain meal at a certain time if I don’t feel like it.
So here’s what I came up with to carry me through most of the week:
- Steel cut oatmeal (I made 3 servings)
- English muffin w/egg, spinach, and cheese
- Smoothie w/banana, berries, spinach, skim milk, and almonds
- Chicken chili (just made this up as I went and this is what I made for dinner last night for Stacy, but I have two servings leftover)
- Skinnytaste Creamy Lentil Soup (this is amaaaaazing. I made it last night for the first time and it’s so, so good.)
- Chicken breast with cranberries and butternut squash (inspired by this recipe, but I’m too lazy to go through the whole process there)
And then, to satisfy your voyeuristic tendencies (trust me, I have ’em too), I wanted to give you a peek inside my food bag that I’m bringing to work today.
Keep in mind that I am in my office only Monday through Wednesday, and I’m lucky to have a fridge there I can leave things in overnight.
I’m trying to get back into the habit of bringing in a few extra things at the beginning of the week, and then just supplementing as needed the next couple days.
Clockwise starting with: Honeycrisp apple, steelcut oats with pumpkin and cottage cheese, creamy lentil soup, chicken chili, raspberries, vanilla Chobani yogurt, Cilantro (garnish for both soups), Banana, Babybel cheese, reduced-fat sour cream (garnish for both soups), shredded cheddar (garnish for chili).
Are you more of a map every meal to every day, or just plan a couple meals for the week and make them as you feel like it? Any fun recipes you’ve tried lately and/or are looking forward to making soon?