As I look at this wonderful graphic I have made the focal point of this blog entry, I realize that these 4 points really tie together. Through my entire journey of becoming fit, and weight loss, I have come to respect myself, and love myself, like never before in my life. I am proud of my personal accomplishments. I have challenged myself to the max, and still do, every day, every week. I take care of myself daily. Besides caring for my body with the food I put in it, I am also learning to take care of my spirit. Affirmations are fairly new to me, but I find that they work. I also have learned to take compliments, and take them instead of blowing them off as someone just trying to be nice. My family and friends mean the world to me, and I am finally, just now, allowing myself to feel the love. Negative self talk is becoming an old habit of my past. 2019, the year I will turn 65 years old could turn out to be my best year yet. I feel like I am the best I have ever been. Oh, what a feeling!
Because it is Super Bowl Sunday, I am going to leave the philosophy for now, and come back to it in future blog posts. My home team, The Rams are in it to win it, so lets get to today’s meal prep.
There was a lot going on today, so I streamlined my meal prep even more than usual. But I did the work, and it will keep me on track for the week.
Thank goodness for my daily e mails from Hungry Girl. Mid week they sent a recipe for great sounding salmon salad. Just what I was in the mood for. Here is the link to that recipe: http://www.hungry-girl.com/recipes/scoopy-salmon-salad. No need for me to post any pictures of mine. They do a fabulous job of laying out the recipe. I followed it exactly. I am going to eat it with these great new crackers I found in the supermarket – Good Thins The Corn one with Sea Salt, and The Beet One with Balsamic Vinegar & Sea Salt. I like to switch off. Both are super low calories for an enormous serving. Don’t you love crackers with serving sizes that are more than you would ever think of eating?
To go with the salmon salad, I made a super simple chicken “noodle” soup”. I took 2 cartons of Trader Joe’s chicken bone broth, and threw in a container of TJ’s prepared Mirepoix, which is simply diced onions, carrots, and celery. I also added a little herbs de provence, and for my noodles, I used tofu shirataki spagetti noodles. In WW language, this is a 0 point soup that will be a comforting, yet light accompaniment to the salad.
For breakfast made egg omelet muffins. I used fresh baby spinach, diced red onions, a little bit of roasted red pepper I had left over, and fresh cherry tomatoes, cut up. I want to mention that I always add a tablespoon each of flaxseed meal and chia seeds to my veggie mixture here for the health benefits that they add. You can’t taste them. For my WW purists, the flaxseed meal is 3 points for 2 tbsp, and the chia seeds are 4 points for 2 tbsp. I use 1 tbsp for the entire recipe, so the points are extremely minimal, and I don’t count them. I also want to mention that today I underestimated the amount of egg whites I had in the house. I only had enough for a little over 4 “muffins”, so I used whole eggs to make up what I needed. Being flexible with recipes is key. Use what you have in the house. For a good basic omelette muffin recipe check out: https://www.skinnytaste.com/loaded-baked-omelet-muffins/
Have a great week, friends!
Please send along any meal prep, or program tips. I’d love to hear what you do to keep yourself healthy and fit!