Sooooo, I just
paid to renew my domain name for another year at the end of August and I am
being so very horrible about posting here lately. So very horrible indeed. And I apologize. I mean, I have no clue if anyone actually
misses my posts or not, but I’d like to think that at least ONE person out
there cares what I have to say (besides you, of course, mom…love you!), but it
doesn’t really matter in the grand scheme of things. This blog started many years ago as an online
journal for me. In fact, I do believe
that if you go back to the very beginning, those journaly blog posts are still
there. I had a lot on my mind and a lot
to get off my chest back then. It was
not a pretty time in my life. But,
anyway, I digress. What’s going on the
here and now? Well let me fill you in!
First and
foremost, I’ve started meal prepping again!
And this time it’s epic! I bought
these neon green meal prep trays with 3 compartments for 1 main dish and 2 side
dishes. And they are perfection! I love them.
I bought them off Amazon (like a lot of people have). I got the pack of 14, so that’s good for 2
weeks of main meals, including my days off from work. Very important to be consistent! Anyway…at the beginning of this week, I prepped
up 14 meals! I made a WIDE variety of
things. Let’s see if I can remember
everything…
For main
dishes, I prepped:
• Panko breaded
fish sticks w/2 oz tarter sauce
• Baked swai
fish w/2 oz peach mango salsa
• Backed lamb
steak
• Brisket cooked
in the crockpot
• PF Chang
honey chicken
(I think
that’s all the main dishes)
For side
dishes, I prepped:
• roasted
baby carrots in a garlic butter glaze
• spinach
artichoke dip made with Greek yogurt w/baby rainbow carrots
• quinoa
w/pinto beans seasoned with cumin
• baked
acorn squash w/hatch chile apple pie filling
• orange
spiced sweet potatoes
(I think
that’s it for the sides)
Yesterday, I
prepped MORE food! I made paleo chicken
cacciatore in the crockpot and vegan avocado man n “cheese.” The cheese is in quotations because instead
of cheese, the recipe calls for nutritional yeast. The avocado makes it super creamy. The nutritional yeast gives it a flavor
similar to a sharp, aged cheese. It’s
pretty dang good and I’ll be making that recipe again for sure! fast forward to tomorrow and it’ll find me
making a creamy sundried tomato chicken dish and FIVE POUNDS of potato
salad. Haha. That’s a lot, but it’s what the recipe
says. I’ll give some away because I won’t
be able to eat it all before it turns. I
had only 2 empty meal prep trays, so I froze most of the chicken cacciatore I made
and I’ll thaw it out later, probably next month sometime, when I want to use
the rest of it up…when I don’t feel like cooking one week for instance.
I had to
suspend my beloved Studio package class portion of my gym membership. I just need that $90/mth to help me pay bills
right now. Plus I hadn’t been to a class
in over 2 weeks. So it was just going to
waste. That was unacceptable to me. So I suspended it for 3 months. If I haven’t regained my motivation to hit
the gym at least 3 times a week by then, then I’ll just go ahead and cancel it
altogether. I really love the classes
but yeah, they aren’t super convenient for me right now, so it just made sense
to suspend them for a while. I want to
focus on making the gym (and running too!) a regular part of my life
again. I want to do the gym 3 days a
week and mix in 2 days of running. I do have
a marathon the first weekend of December that I’d like to finish in enough time
to get a finisher’s jacket that’s actually in my size, ya know?
All in all,
I think I’m on my way to making a habit of making healthy choices. As always, it won’t be easy, but it will be
worth it. I’ve got what I want to cook
each time I do meal prep all planned out thru November…that’s how excited I am
about doing this. If you have a plan,
you’re more likely to succeed.
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