They say something like 80% of weight loss happens in the kitchen – I don’t know how accurate that 80% is, but the sentiment is true. For the past 2 years I have increased my activity by leaps and bounds, but I’ve still managed to just maintain my current weight. I might go up or down within 10 lbs., but I don’t see much progress in one direction or the other. Why is that? Because when I increase my activity, my brain says “YOU’VE EARNED ALL THE THINGS! HAVE WHATEVER YOU WANT! GREAT JOB!” Wrong. So, so wrong stupid brain. As my physical self gets stronger, I have to learn to strengthen my will power and remember that food is simply fuel to keep me going – it’s not a hobby and it’s not a reward.
Swear, the only time I get excited about eating clean is because I get to share it with you guys so here we go! Here are 3 simple, clean recipes that helped me stay on point this week.
These are ridiculously easy to make, healthy, and they make me feel like I’m eating a ton when really I’m not!
Really, it’s that easy. Pop them in the freezer for 1-2 hours and then gobble them up! If they start to get melty, just put them back for about 15 minutes. BOOM.
These overnight oats were super easy – you make them the night before! I mixed 1/2 c. old-fashioned oats, 1/2 c. Greek yogurt (I use honey from Greek Goddess), 1/4 c. flax milk (or your choice of non-dairy milk), 1 t. chia seeds, 1-2 T. honey, and a handful of frozen berries. I just put everything in a Snapware container, shake it up really well, and then refrigerate it until morning. I cut up half a banana and put it over the top when I’m ready to eat it. The texture of overnight oats is still growing on me, but I can’t get over how much more energy I have when I eat a great breakfast. I will share more overnight oat mixtures as I go!
Getting creative with salads has been a Godsend for me this week. Particularly when it’s hot outside, the thought of eating anything except crisp, crunchy salad with loads of fresh toppings is all I need. This spinach salad has turkey, turkey bacon, feta cheese, hard boiled egg whites only, and some of the remaining roasted red peppers from Monday. I stored the peppers with a splash of olive oil and some garlic (which absorbed into the peppers a bit). The bottom salad has my famous balsamic vinaigrette – swear it’s the best dressing you will ever need. I’ve got loads of other salad topping ideas, but I refuse to waste food. I always start the week with the ingredients that have the most limited shelf life!
Questions of the Week:
What are some of your go-to healthy options for the week?
What toppings are on your favorite salad?