Musings and Meal Plan for this week

I have been in a little bit of a slump. I am working out, but my food is not on par. I know why, I was hit with a bout of depression, which just really sucks. I am sure it would have been even worse if I was not working out. But I had a fantastic weekend, well mostly aside form the fact that my son got sick. He doesn’t get sick often, but when he does, he does it well. He ended up with both flu strands and Strep on top of that. But thank goodness for the meds he is now on the mend and feeling much better.
Today I got up (later than usually, due to it being spring breaks) I made my meal plan and then went to the gym. I took my Impala, cause there is a trainer that loves the car and it was his birthday today. I planned on going to the grocery store after, but realized I left my wallet at home. So when I got home, I hung out with the kids and went to the store a bit later.
I made my meal plan for the week and I am happy with it and here is my grocery haul. I want to make the next two weeks count cause i am having surgery on the 24th.

I also bought Rice Protein to figure out how to make my own protein bars. Cause to be honest I love the 22days but they are getting expensive. So we will see how this goes.

Meal Plan:

Monday:
Roasted Chicken (bought at the grocery store, skin removed) hummus, carrots and salad.

Tuesday:
Lasagna I am using eggplant instead of Zucchini this time

Wednesday:
Fish Taco Bowl

Thursday:
Chick Pea Stew ( my husband is running a 10K on Saturday and needs lots of carbs)

Friday:
Balsamic Chicken, Zucchini and Rice

Saturday:
Hubby and Son are having Spaghetti

Sunday:
Grilled Chicken, Brussel Sprouts and Salad

Mustard Salmon with Caramelized Onions, Brussel Sprouts and Carrots…

This was a on the fly Recipe…

Ingredients for the Salmon serves 4:
1lb. of Salmon (I use Sockeye all Natural)
3 Tablespoons of Dijon Mustard
1 Tblsp of Olive Oil
and a dash of Pampered Chef Dill Mix ( you can add just plain Dill)

Preheat the oven to 350, line a baking sheet with foil, place the Salmon on it. In a small bowl mix, mustard, oil and seasoning and then slather over the fish. Put in the oven for 20mins.
Serve immediatly

Nurtition:
206 Calories, 12g Fat, 2g Sat. Fat, 0 Carbs, 24g Protein

Ingredients for Veggies:

1 bag of shredded Brussel Sprouts
3 med. Carrots, Peeled and julianned
1 Large Onion, cut into half slices
1 Glove of Carlic
1/2 tbsp Coconut Oil
Salt and Pepper to taste

Heat the Coconut Oil, and put the onions in and let them caramelize, then add the garlic let it cook for a minute then add the sprouts and the carrots and cook for about 10-15 mins until soft.  I put a lid on it to steam the veggies for 10mins with stirring over medium heat add salt and pepper to taste and serve.

Nutrition:
50 Calories,  1g fat, 9g Carbs, 3g Sugar, 2g Protein

Egg Roll in a Bowl

I  adapted this recipe to my families needs.
This made 6 servings

Ingredients:

2 teaspoons of olive oil or coconut oil
1lb. of ground turkey
1 med. head of Cabbage thinly sliced
2 big carrots peeled and shredded or julianne, makes about 1 cup
1 medium onion finely diced
3 gloves of carlic finely diced
1 tea spoon powdered Ginger (you can use fresh)
1/4 cup of Bragg’s Amino
3 Green Onions
Salt and Pepper

I served this to my family with brown rice fettuccine.

Instructions:

Brown the turkey in a wok style pan until fully cooked.
Turn down heat to medium and add the onion and oil. Cook onions until slightly brown.
In a bowl mix the Aminos, garlic and ginger and add to pan.
Immediately add the cabbage, stir frequently. I put a lid on the pan and steamed the cabbage. Then add the carrots and cook for a couple of minutes.
Turn off the heat and add green onions, season with salt and pepper to taste, stir and serve.

It smells and tastes exactly like the inside of an eggroll. Delicious.

Nutrition:

168 Calories,  3g Fat, 11 Carbs, 4g Sugar, 22g Protein

2016 Here we go…

Wow, what a start into the new year.

I am proud to say that since November 1st I am down 20lb. I managed to loose weight over the toughest part of the year. But with planning it all paid off and I am more determined than ever to keep going.

I also am toying with the idea of becoming NASM certified again as I do miss being a Trainer. I loved being a personal Trainer and helping others to achieve their goals. But first I must loose a little bit more weight and I would like to learn more from my Trainer Gabriel at Holy Fit in Austin.
He is amazing and I love his support and how he is always there for me. I do online training with him. I think he has spidey senses, cause he always knows when I need a pick me up message.

At the beginning of the year people always make resolutions, I am a bit weary about them since I never seem to be able to actually do them, so I made a list of things I would like to accomplish this year.

  • Spend more time with my kids and husband
  • Loose 80 more lb and fit into my size 10 clothes again
  • Run and finish the Texas Ren Fair Mud Run
    • I signed up for this, now I just need to train on climbing, running and crawling
  • Save enough money to go to the Supernatural Convention in Vancouver in August
I think these are all very obtainable things, I don’t want to set myself up for failure. I know I am doing the right things. I am eating cleaner and better then I ever have, I found my passion for working out again, my depression is manageable, it rears it’s ugly head every so often (like today) but the good days out weigh the bad by miles. 
I am so blessed to have such an amazing support system, my family and friends are amazing. The anger I have towards myself, for letting myself become what I had become is lessening a lot. So this year I wanna make as positive as possible. I want to love myself again no matter what size I am, you know why? I am healthy. I may not be able to run 5K (yet) but I walk it under an hour. And I probably can out last some of the snobby meat heads at the gym easily, since I do 4 rounds of 15-20 reps with my weights. 
I think I am on the right path to find true happiness this year. 
Much love and light
Claudia

Cauliflower Rice Mushroom Risotto…

Today I was looking thru pinterest, cause I heard about Cauliflower Rice. Which upon looking at it, I realized it was just Cauliflower put thru the food processor to look like rice and it can be cooked like rice. Good thing I like Cauliflower, as I have made fake mashed potatoes with it before. So I am looking at recipes and one just struck me, mushroom risotto. I looked at the recipe and realized I had almost all the ingredients and was like, ok this will go great with Salmon. I changed the recipe a bit so this is my creation.
It was very delicious.

Serves 4

Ingridients:
1 head of cauliflower, cut and chopped. (I used my food processor, but you can use a cheese grater what I hear.)
1 cup low sodium chicken stock
3tbsp Extra Virgin Olive Oil
1/2 Onion
1 glove garlic
2 cups sliced mushrooms
2 cups spinach

In a pot heat 2 tablespoons of the olive oil and then add the garlic and the onion. Sautee for a minute, then add the grated Cauliflower. Cook for a couple of minutes and then add the Chicken stock and simmer, don’t put a lit on. for about 15mins.
In a frying pan, heat the rest of the oil and sautee the mushrooms and spinach. Then add to the Cauliflower and mix. And Voila fake low carb Risotto.

Nutrition Info:
186 calories, 16g fat (2g saturated, 11g, monounsaturated) 9g. Carbs, 5g Protein

Brunch aka, gluten free, dairy free bread and Turkey Egg Casserole.

Today we were supposed to have brunch, but so many were sick it got cancelled.

But I still wanted brunch so I made a gluten free, dairy free bread and a Egg Casserole.

Gluten Free/Dairy Free Bread:

1 pack of Bob’s Red Mill Gluten Free homemade wonderful Breakd mix. (you can order it here)
Now on the package it uses milk and oil or butter. I substituted those items with Unsweetened Almond Milk and I used Coconut Oil. And the bread came out delicious.
This loaf makes 16slices.

Nutrition Facts are:
141 cals, 5g fat, 23g Carbs and 3g protein.

Gluten free and Dairy free Turkey Egg Casserole:
1lb of ground Turkey (I use 97/3) 
1Onion, 
1 glove garlic
1/2 red bell pepper
1/2 green bell pepper
1cup mushrooms sliced
1cup spinach
salt and pepper to taste
4 Eggs and 8 eggwhites
1/4 Cup of plain so delicious yogurt
Makes 8 servings
Preheat oven to 375F
Brown the Turkey meat until it is cooked all the way then add the onions and garlic, then add the bell peppers cook till softened a bit. Add the mushrooms, let them cook down a bit and then add the spinach and sautee. Fill into a glass pyrex pan mine is I think 9 by 9. Then in a bowl mix the eggs and eggwhites and add the yogurt. until smooth, season with whatever seasonings you desire, I used just salt and pepper.
Pour over the Turkey mix, put in the oven and bake for 45mins. or until you can tell that the eggs are no longer liquid. 
The leftovers can be stored in the fridge for 3-4 days
Nutrition info: 
155calories, 7g fat, 4g carbs, 20g protein