This week I was up on the scale a bit which is frustrating because I ate really good & exercised consistently. I also kept my goals of not eating heavy S desserts at night & limiting my nuts and cheese intake. I did not do great at going to bed on time, so that could have hurt my metabolism a bit and my nursing baby has been ravenous lately & I don’t think I compensated for that with my calorie intake Having said that, part of this process is trusting the process and knowing that the number on the scale is not always a reflection of the work we put in and of the progress we are making. I feel healthier and have more energy and that’s important. I’m going to start keeping track of my measurements better too. I know several women that lose inches but don’t see the scale move too much, which is why I’m adjusting my title series to the last 16 or size 6 in 20 16 Now where did we pack our measuring tape?? We’re still missing some things from the move so I may just have to bite the bullet and get a new one.
What I learned about myself this week:
1. I have to grocery shop once a week to make sure I have enough healthy food in my house. If I go longer than that, I don’t have enough fresh fruits and veggies for a well balanced diet.
2. It’s important for me to take a few hours out of my week to prep ahead for several meals- I make a few on plan desserts, cook some extra meat, cut up some veggies, and it goes along way in keeping me on track throughout the week. You know the old saying, fail to plan and you plan to fail? I feel like this is really true when it come to health and nutrition.
Favorite recipes I tried this week:
1. We like to eat breakfast for dinner on Sundays. I like to keep meals simple on Sunday and this is the best way for me to do that. I made some yummy rapsberry pancakes in a pan that was a hit with my kiddos, and like I’ve mentioned before, they are my toughest critics. Here is the recipe:
- ⅔ c. egg whites
- 3 eggs
- ½ c. almond flour
- ½ c. coconut flour
- 1 scoop collagen (can omit but it's good for the consistency and extra protein)
- 1½ c. almond milk
- ¼ c. oat fiber
- 1 T. baking powder
- 2 t. vanilla
- 1½ c. frozen raspberries
- ½ c. xylitol
- 6 t. truvia
- Preheat oven to 350
- Beat eggs
- Combine wet ingredients
- Combine dry ingredients
- Gently stir in frozen raspberries
- Spray large baking sheet with non stick spray
- Pour batter onto ban and spread with a spatula
- Bake for 15-20 minutes
- Pumpkin option:
- Omit vanilla & raspberries
- Add 1 c. pumpkin, 1½ t. cinnamon, 1½ t. pumpkin pie spice
2. Apple Crisp for one. I had an E lunch and desperately wanted a dessert so I came up with this quick & easy E dessert.
Slice an apple and arrange on plate, you can use 1/2
Mix 1 T oatmeal, 1 T applesauce, a dash of cinnamon and 1 packet truvia or 1 tsp. sweetner in a bowl
Spread mixture over apples
Micro for 1 min, add a dollop of fat free reddi whip and voila!
You get this:
3. Chocolate Milk- so yummy!
Make the FP chocolate sauce on p. 479 of the new book and mix it into some almond milk, voila! On plan, FP chocolate milk!!
(My photo skills aren’t amazing, but you get the idea
4. I tried the salted caramel gluccie pudding from the new book (p. 351) in the new book. This is a game changer for me and it is another FP dessert, which means you can eat after any meal!! Bonus
Favorite tips from the week:
1. Did you know if you workout, it is important for repairing your muscles if you eat 20 grams of protein within an hour afterwards? You also get all of the benefits of your workout this way. If you don’t have that protein your workouts are not as effective.
2. Whenever I am sluggish in the am, I drink a singing canary and it perks me right up!
Goals for this next week:
1. Get more sleep
2. Eat more E meals- it’s recommended to eat at least 10 E meals a week to keep your metabolism revving and to ensure you have a balanced diet. I don’t think I hit my 10 this week so I’m going to be more conscientious of my E meal intake this week.
3. Try 2 new meals
Happy THMing and have a great week!! What are your goals?