The struggle is real…
Let me start with… I’m starting a FREE 21 day clean eating
challenge group on Facebook Nov. 3rd!
BUT this does not give me an excuse for my eating this
weekend…This weekend was tough. After such
a good week I let it all go to crap! I have no one to blame but myself and my
own excuses. Consistency is the key to
staying / getting in shape. I am by no
means in the shape I want to be in.
My weaknesses are probably similar to yours. The weekends and alcohol.
Now this one splurge meal wouldn't have set my whole weekend
off, but Saturday we had family over to see our house. Well, I started the morning right with my
workout and Shakeology, but that’s about all I did right. I made pulled pork overnight in the crock pot
because it was an easy way to feed 10 people.
I should have made better side dishes, but I didn’t make the time to do
that. Instead, we bought coleslaw, macaroni
salad, and potato salad. STARCH, STARCH,
STARCH! I did have a veggie tray and did munch on that quite a bit. Oh not to mention, I had 2 beers, which I
really didn't need!
I found two recipes on the Beachbody website that I could of made in place of my unhealthy store bought choices for the next time!
*RECIPES*
Bell Pepper and Cabbage Slaw
Ingredients:
1 medium cabbage, shredded
1 medium green (or yellow) bell pepper, chopped
1 medium red bell pepper, chopped
1 medium red onion, chopped
¼ cup rice wine vinegar
Sea salt and ground black pepper (to taste; optional)
1 medium cabbage, shredded
1 medium green (or yellow) bell pepper, chopped
1 medium red bell pepper, chopped
1 medium red onion, chopped
¼ cup rice wine vinegar
Sea salt and ground black pepper (to taste; optional)
Preparation:
1. Combine cabbage, bell peppers, onion, and vinegar in a large bowl; mix well.
2. Season with salt and pepper if desired.
3. Cover and refrigerate for 1 hour before serving.
1. Combine cabbage, bell peppers, onion, and vinegar in a large bowl; mix well.
2. Season with salt and pepper if desired.
3. Cover and refrigerate for 1 hour before serving.
Nutritional Information (per
serving):
Calories: 93
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 115 mg
Carbohydrate: 21 g
Fiber: 7 g
Sugar: 12 g
Protein: 4 g
Veggie Pasta Salad
Ingredients:
8 oz. whole wheat pasta (like fusilli, rotini, or farfalle)
3 Tbsp. extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, finely chopped
¾ cup broccoli florets
¾l cup cauliflower florets
1 medium red onion, thinly sliced
1 medium carrot, cut into matchstick-sized pieces
½ medium red bell pepper, cut into matchstick-sized pieces
½ medium green bell pepper, cut into matchstick-sized pieces
½ cup sliced mushrooms
2 medium celery stalks, thinly sliced
Sea salt and ground black pepper (to taste; optional)
8 oz. whole wheat pasta (like fusilli, rotini, or farfalle)
3 Tbsp. extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, finely chopped
¾ cup broccoli florets
¾l cup cauliflower florets
1 medium red onion, thinly sliced
1 medium carrot, cut into matchstick-sized pieces
½ medium red bell pepper, cut into matchstick-sized pieces
½ medium green bell pepper, cut into matchstick-sized pieces
½ cup sliced mushrooms
2 medium celery stalks, thinly sliced
Sea salt and ground black pepper (to taste; optional)
Preparation:
1. Cook pasta according to package directions. Drain; rinse under cold water. Set aside.
2. Combine oil, vinegar, and garlic in a small bowl; whisk to blend. Set aside.
3. Place pasta in a large serving bowl; add broccoli, cauliflower, onion, carrot, bell peppers, mushrooms, and celery; mix well.
4. Drizzle pasta salad with dressing; toss gently to blend. Season with salt and pepper if desired.
5. Refrigerate, covered, for at least 1 hour.
1. Cook pasta according to package directions. Drain; rinse under cold water. Set aside.
2. Combine oil, vinegar, and garlic in a small bowl; whisk to blend. Set aside.
3. Place pasta in a large serving bowl; add broccoli, cauliflower, onion, carrot, bell peppers, mushrooms, and celery; mix well.
4. Drizzle pasta salad with dressing; toss gently to blend. Season with salt and pepper if desired.
5. Refrigerate, covered, for at least 1 hour.
Nutritional Information (per
serving):
Calories: 222
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 81 mg
Carbohydrate: 34 g
Fiber: 6 g
Sugar: 4 g
Protein: 7 g
http://www.teambeachbody.com/eat-smart/recipe/-/rcp/16078/all/26/5/salad
The day didn't end with that.
After everyone left I went to the hospital to see my grandmother. She just had surgery on her hip – partial hip
replacement. We were at the hospital for
about 4 hours and it was getting late.
We left around 8:30 and we were starving. So what was the easiest thing to do? Go out
to eat. We went to Outback, and I didn't
say no to an appetizer. Coconut Shrimp,
steak, potato, and broccoli all washed down with a Sam Adams Octoberfest and
glass of water!
I am rolling my eyes at myself at this point.
Sometimes I wonder why I’m not really seeing great results.
It’s because of weekends like this. I
know what I’m doing and I still make these bad decisions. I’m hoping that by confessing my weaknesses
it will make me more accountable to be healthy on the weekends.
One positive thing about Sunday was I made my meal plan for
the week and decided to start the 21 Day Fix workouts again. After doing one on Saturday and feeling sore
on Sunday I thought it might be a nice change of routine that I need. Let’s hope this gets me into high gear!
If you're interested in my FREE clean eating challenge group send me an email at ashleyfrancisfitness@gmail.com