Support for health & wellness

24 Day Challenge / Day 6

on March 12, 2013

Moving right along…


#2 EAT~


**Fit Tip:  Preparing ahead helps me to be successful during the week. If I don’t have a plan our diet often times is what suffers when we get so busy with school, work and sports. And not just my nutrition, the entire family’s. I’ve been busy this afternoon baking chicken, cutting fruit and veggies and making some easy meals for the week.  Taking an hour or two on the weekend to prepare meals for the week definitely pays off!

Waters getting a lil’ “bland” try adding raspberries, lemon or cucumbers for added flavor

BREAKFAST:  Veggie breakfast pizza

SNACK:  Carrot stix w/ LIL’ hummus

LUNCH:  Chicken salad lettuce wrap

SNACK:  Celery w/ pnut butter & raisins

DINNER:  Broiled Salmon, asaparagus, brown rice & small salad

A TREAT FOR ALL YOUR HARD WORK:  No-Bake Brownie Balls… 15 pitted dates 2/3 cup cocoa powder (plus extra for dusting) 1 cup roasted almonds (no salt added) 1 tablespoon honey 2 tablespoons water Add almonds to food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it just forms a sticky mass. Wash hands and attempt to make a ball with the dough (it may need more water to get to the perfect consistency). Put a tablespoon of cocoa on a plate. Roll balls in your hand and then roll in cocoa. Eat! These can be store in the fridge for a week.

Veggie Breakfast Pizza: I added about 1tsp of olive oil and sauteed garlic and chopped sweet onion (you could also add raw bell peppers and mushrooms at this step). Saute until onions are soft. I then added some chopped red pepper that I had roasted on the grill the night before. And I added a handful of chopped fresh spinach. Distribute all veggies evenly. (try any veggies you like and saute) In separate bowl, I put in 3 eggs and about 4 egg whites (from carton). Wisk well with some black pepper. Pour this in skillet over all the veggies. DON’T STIR EGGS. You will just let this cook till edges are done and you can run spatula around edges. Middle will still not be done. Once edges are done, add any herbs to top.  I added fresh basil and oregano chopped. I also chopped half a tomato and sprinkled those on top. Place whole skillet under broiler in oven until middle is cooked through and slightly golden brown on top.

Chicken Salad Lettuce Wrap: *6 oz of chicken- season with black pepper, curry and a dash of garlic powder. Grill. Once cool shred. *1/2 small avocado- mashed till creamy *1 tsp dijon mustard (optional)- add to avocado and mix well *chopped celery *juice of 1/2 a lime *cilantro (optional) *2-3 romaine lettuce leaves. *Black pepper to season Mix the cooled shredded chicken, mashed avocado and dijon. Add in the celery, cilantro, lime juice and black pepper. Mix well. Take your romaine lettuce and lay it out. Divide your chicken salad in the middle of the leaves. Roll up leaves like a burrito and enjoy!!


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