When I lost 50 pounds back in 2011, one of my weekly practices included menu planning. After 6-8 months of menu planning I stopped, thinking, "I got this". I also gained 20 pounds!! So, I am re-implementing this practice into my life of health weekly menu planning. This practice keeps me in check. It helps me prepare meals more quickly and efficiently. It also helps me stay on track. I want to eat healthy. I want to lose 20 pounds. I want to look hot, hot, hot! So, in addition to thinking about what I eat and making healthy eating choices, I need to plan my meals. Here's a peak into what I'm eating today.
BREAKFAST
- 1 egg fried, one slice grain bread, mustard, ketchup
- one cup iceberg lettuce with balsamic dressing
- one cup fresh blueberries
- one cup coffee with moo, cinnamon and SUGAR
LUNCH
- Mexican chicken soup with fresh vegetables
- two cups ICED green tea with STEVIA
- Greek yogurt with strawberries
DINNER
- fried tofu with soy sauce, sesame oil and sesame seeds
- fresh veggies (carrot sticks, celery sticks, cabbage, and/or corn on the cobb!)
SNACKS
- smoothie with banana, cinnamon, and almond milk
- one gala apple with peanut butter
DAILY PRACTICES
- mulitvitamin, fish oil, water, and weekly exercise (now it's primarily aerobic, will add resistance training this week too)
