Tag Archives: food

Tips for Eating Healthy on the Weekend!

Eating Healthy on the Weekend can be a BIG CHALLENGE if we let it. Weekends are a test for our will power and even more important for us to remember our why we began our healthy eating lifestyle. Admit it, sometimes we ski more meals because we didnt plan and dont want to put unhealthy food in our bodies or we will decline meeting friends because we are afraid we will not be able to control ourselves in an unhealthy food environment.

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Here I am at a local pizza place with friends where I ordered an appetizer and we boxed up leftovers to take home. 

Here’s my best tips for staying on track.

HAVE A PLAN! First PREPARE your meals when you are planning your activities. Occaisionally meetups will happen last minute but usually you have at least 24 hour notice of whats coming up. One of the best habits I have created is to meal prep for the weekend and get ready to grab ‘n go healthy foods stocked in my fridge.

MY Weekend Meal Prep for this weekend:

 

BEFORE YOU GO.  Pack light snacks to take with you when you leave your house. Easy non-perishible snacks like a kind bar or nuts can be pre-packed or stored in your gym bag, purse or car. Fresh options to bag to go are cut veggies, fruit or meat like turkey or meat sticks like jerky. Pack meals for yourself and your family if traveling to events or to parks, it helps you in saving money and eating clean.

When eating out….consider meal options at different restaurants and look for places with a wide range of menu items. Check online menus, if available, for nutrition information ahead of time.

AT THE RESTAURANT.  Balance your meal by including healthier selections from all the different food groups such as lean protein foods, low-fat dairy, fruits, vegetables and whole grains. Look for freshly made entrée salads that give you “balance in a bowl.” For example, entrée salads with baked or grilled chicken, beans or seafood provide protein along with fiber and other nutrients. Ask for dressing on the side so you can control the portion size.

For sandwich toppings, go with veggie options including lettuce, tomato, avocado and onion; if using condiments, choose ketchup, mustard, relish or salsa.

Round out your meal by ordering healthy side dishes, such as a side salad, baked potato or fruit. Boost the nutritional value of your baked potato by topping it with vegetables, salsa or chili.

AT THE TABLE. Eat slowly. It takes about 20 minutes for your brain to get the message from your stomach that you are no longer hungry. Fast eaters often are overeaters, while slow eaters tend to eat less and are still satisfied. Engage in conversation. While talking you will be eating less and giving your food time to digest in between bites. Watch your portions. Look for smaller portion entrees if possible and bring leftovers home for another meal. Or, order an appetizer in place of an entrée and add a small soup or salad.

GET MOVING. After dinner if you are able to walk, be it around the mall or even take the long route around the outside of the parking lot or to a local park it will help your food digest. If not immediately, then consider ending your day before bed with light yoga or some stretching.

Every Day is a Good Day for Food Prep

Happy Tuesday!

I felt the need to share this with you today because well, we normally will do our grocery shopping and meal prepping on the weekend. What if that doesn’t happen? Well, I know for some it just means living a life of fast food and unhealthy food choices for that week. I mean really, who has time to spend the time in the kitchen portioning food into containers? Will it make that big of a dfference??  YES!!

Here’s 3 quick ways to get motivated to do a FOOD PREP during the week.

1) Thaw out your meat the night before you want to prep or stop at grocery and pick up your food. Having it right there when you open the fridge that next morning will give you the motivation to get it done.

2) Look at how much money you spent eating out the night before. For what it cost you to dine out, you might have spent 1/3 to almost 1/2 of your weekly food budget. Yes, seeing that dip in your bank account can really motivate you to get your booty in the kitchen ASAP.

Eat Your Way Thin: FIVE foods that can JUMP START your weight loss

IMG_0532It’s Monday, time to get back on track or is it time to BEGIN? No matter, you are not alone because weekends are typically NOT when people decide to start a new fitness or nutrition program. In fact, weekends are where most people fall off the wagon, lose their way and give themselves permission to do so. So today I thought I’d share FIVE foods that can Jump Start your weight loss this week and when you see that scale going down, chances are you are more likely to continue your healthy habits!

1) Eat an APPLE! Apples are about 85% water and contain anti-inflammatory properties, they’ve also been shown to boost performance and energy.

2) Add Flax Seeds to your Foods! Studies have found that the Omega-3’s in flax seeds can help with FAT Loss.

3) Eat Fiber-Rich Foods: Oatmeal! Oats/Oatmeal is a good choice because it is low in sugar and high in fiber. It’s easy to freshen up as a meal or snack: Simply add in fresh berries, nuts and your choice of milk and you’ll stay full!

4) Coconut Oil, or other Healthy Fats! The secret to cooking to feel full and satisfied is to cook with healthy fats. Coconut oil is a great choice because it is also loaded up with lauric acid which may also help increase your metabolic rate.

5) Drink Coffee upon waking up! You knew I had to include this staple that I cannot live without. Coffee revs your metabolism to help you burn more calories. Studies show coffee is also an effective appetite suppressant and helps with Energy & Performance. Shhh….In my book, coffee is a superfood! Of course, coffee has caffeine that is a diuretic so try to drink at LEAST 1 cup of water with every cup of coffee you consume during the day.

 

Easy Egg Muffins and Make Ahead Meal Prep

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Weekends are a great time to reset for the week ahead and TODAY I will be resetting my nutrition as I begin my very first 21DSD (21 day sugar detox) alongside starting a new fitness program, Insanity Max 30. It is not unlike me to want to do it all, to take on a bigger challenge and so I took the initiative to do more prepping more this weekend than I have in the last couple months.

 

 

This 21 Day Fix Friendly recipe works perfect, falls within the guidelines of the sugar detox program and I’ll be using my colored containers to measure my foods for all my meals over the next 3 weeks. This is nothing new, but I wanted to share my tips on how to make your next egg muffin batch turn out perfect in every way!

Ingredients can vary…but one ingredient I think you should include ALWAYS is onion. So follow this simple equation and you cannot fail: Eggs + Veggies + Onion.  In keeping track of meal portions and using the 21 day fix containers this is how it breaks down. I use a 12 serving muffin pan, so 4 “egg muffins” equal 1 red/1 green serving on the plan.

Ingredients: 3 Red Containers (6 eggs) +3 Green Containers (Veggies) Pics of today’s prep, I used what I had on hand: Frozen Broccoli &Fresh Cauliflower &Red/Yellow Peppers.IMG_0284IMG_0283

IMG_0286PreHeat oven to 350 degrees. Scrambled Eggs, chopped veggies & onion and added to egg mixture–I added 1 tsp of salt/pepper. Spray muffin pan generously with oil. I used a ladel to pour the mixture into the pan. Bake for 15 mins. At end, I noticed tops were still a little runny so I put my muffin pan under broiler for 2 minutes to finish them off, use your judgement, eggs should not be runny.

I put one set of four in the freezer, the others I separated into sandwich baggies and placed in fridge on top shelf perfect for Grab n Go!

Enjoy and let me know what veggie combinations you use when making your Egg Muffins!

–Jenn

Pumpkin Pie Oatmeal: Hot and Tasty!

IMG_9314 Morning! Winter has arrived early in the midwest and here in Chicago we have snow on the ground the week of Thanksgiving. I am a HOT breakfast kind of gal and so I just had to jump on making this oatmeal this morning, been too easy to fall into a everyday veggie scramble rut for breakfast. I like to keep my shakes for snacks, it helps keep me full and well oatmeal this morning really hit the spot so I had to share this with YOU right away!

I was inspired by the recipe by Two Healthy Kitchens, but wow it makes a whopping 6 servings and for me that’s too much food to be tempted to go back for seconds or thirds! I modified it, cutting it as best as I could by 1/2 so it made 3 servings. I did end up having a couple extra tablespoons but put this in a container for a quick meal or snack for later this week! Yum!!  Here’s the ingredient list and I was happy to see I had it all in my pantry!

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Here is what I put in my pot today:

  •  3/4 cup of Milk
  • 3/4 cup of Water (let these boil 1st)
  • 1 cup quick oats
  • 1/2 can of pumpkin puree
  • 2 TBS brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • sprinkle of salt
  • 1/4 cup Pecans
  • sprinkle of dried cranberries

I used a new bag of oatmeal, Chex Quick Cook Oats  and really like the thickness and taste and it’s Gluten Free! Steel Cooked Oats are great, but usually take longer to cook when my time is tight on busy mornings!

 

 

I’m expecting company for the holiday weekend, I plan to be serving this up for breakfast to my family visiting!! Also, looking ahead I can totally see serving this up on Christmas morning in the crock pot while the kids are opening presents! Love no fuss and delicious meals! Wishing you all a happy and healthy Thanksgiving!

Cheers to good health!

-Jenn

 

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