Hello there! Welcome to another week. This week is going to fly by for me because I only have to work three days. Love that. This Thursday, Alex and I are flying down to North Carolina to visit some of my family. Then on Saturday, we’re hitting the road to Hilton Head, South Carolina to see some of his family. It’ll be a whirlwind trip as we’re due back in NYC by Monday evening. Phew! I’m looking forward to it and hope to blog a little bit about it on the way 🙂 Do you have any plans for Memorial Day weekend?
Because I’m going to be in and out all week, I thought I’d discuss my daily eats. I also want to start using the blog as a way to hold myself accountable. I know I’ve mentioned a few times before that I’d like to lose a little weight before my wedding. (What bride doesn’t, after all?) Unfortunately, I’ve found that since I got engaged my weight has been going in the wrong direction. Now I know that the number on the scale isn’t the best measurement of overall physique. After all, muscle weighs more than fat. But I’ve noticed that my clothes are a little tighter and my energy levels are lower. So, I’m going to work hard to change things up and I hope this will help me stick to it!
My latest challenge has been to cut back on the amount of nutbutter I consume. I know that nuts are a great source of healthy fats but I think I’ve been over doing it lately. Changing up the proportions of each micronutrient will help me a lot. My plan right now is to aim for 30-40% protein, 50-60% carbs, and about 10% fat. I do not have any support for those numbers besides what’s worked well for my body in the past. (Please remember that I’m not a nutritionist and am not recommending you do the same. Be aware of your own body and do what’s best for you. But please read along as I try to figure what’s best for me!)
Let’s start the day, shall we?
For breakfast I made one of my latest (and greatest) creations. Greek yogurt ice cream! I know you’re probably thinking I’m crazy for eating “ice cream” for breakfast, but allow me to explain. What you’ll need is 3/4 cup greek yogurt (I use Fage Total 0%), 2 to 3 Tbsp unsweetened almond milk, and 10 drops of stevia vanilla. Mix until all three are well incorporated. Now taste and tell me that doesn’t taste like ice cream! On top, I dumped 1/2 cup Kashi GoLean, 1/2 cup Fiber One, and 1/4 organic blueberries. Yum!
Today’s lunch is brought to you by Tossed. Tossed is a great salad and sandwich place located in midtown. They have a wide variety of ingredients and a nutritional calculator so you have an idea of your micronutrients. Very nice. Today’s salad included:
- Roasted Chicken
- Sugar Snap Peas
- Bean & Corn Salsa
- Egg Whites
- Fat Free Raspberry Vinaigrette
I also munched on a fuji apple that went unpictured. But I’m guessing you know what an apple looks like 🙂
Today’s snack was a treat! I had a chocolate chip protein muffin. It was just as scrumptious today as the day they were baked.
I also nibbled on a couple handfuls of Kashi GoLean because my stomach was still grumbling.
After completing a full workday, I still had energy to work it out at the gym. Tonight’s class was Chisel. I may have mentioned this before, but just in case I didn’t, this class uses weights and calisthenics to sculpt and shape muscles. Woo hoo! It was a tough workout and just what I needed.
Now dinner is not as in line with my new goals as I would have hoped but I had to clean out the refrigerator since we’ll be gone for a few days. Besides, a little cheese, bread, and wine never hurt, right? I think “a little” are the key words there. Alex and I shared the above plate and had a glass of red wine each. It’s such a nice indulgence that we both really enjoy 🙂
That’s about all for today. I might try to find something in the way of fruit for dessert. Hopefully I’ll find something good!
How do you hold yourself accountable when it comes to healthy eating? I can use all the help I can get!