Happy Monday everyone!!
Just like last time…I am hesitant to post pics…but I am..and I’m hoping it will inspire someone else.
I just finished round two of the green smoothie cleanse. In the 20 days (took a week break in between the two rounds and am being followed by my doctor) I have lost 18 lbs!!!!! Go me! Go me!
My boyfriend joined me this time and I don’t know how much he has lost yet but he looks noticeably different.
I have to say this cleanse has really changed the way I view what I eat. Since my journey has begun, my blood pressure is down from 130/98 to 110/79. I’m a nurse and I’m on my feet all day and I have noticed a big change in the way I feel after a long day. No more pain!
Again I have to thank my coworker Sandra for inspiring me to try this cleanse; JJ Smith for sharing this wonderful wisdom with me; my family and friends who have supported me every step of the way; and all of YOU on this page that encourage me and inspire me everyday!!
Follow my weight loss journey on Instagram!!
I was feeling all creative n stuff…and I wanted mexican food without sabotaging all of my weight loss efforts.
A meal at a sit down restaurant averages about 1,300 calories. The whole pan of this is 2380 calories!!! Cheese and all!!! (But don’t eat the whole pan LOL) The pan can be broken into 5 servings at 476 calories per serving.
5 skinless chicken breasts
1, 16 oz jar of Pace salsa, original
1, 16 oz jar of Pace salsa, fire roasted tomato and corn
2 cups four cheese Mexican blend shredded cheese
1 can Campbell’s cream of chicken and mushroom (the combo in 1 can is alot less calories than buying 1 can of each
1 oz packet of Old El Paso fajita seasoning mix
Whatever various mexican spices you like (I used chili powder, cumin, salt, pepper)
Season chicken with your various spices and fajita seasoning mux
Cook chicken on the stove at medium heat (make sure it’s nice and tender)
While the chicken is cooking, in a bowl combine both jars of salsa and the can of cream of mushroom and chicken. Stir.
When chicken is done, put it in a pan. Pour your mixture in the bowl over the chicken. Top with cheese. Cover pan with aluminum foil and cook in the oven at 350° for 20 minutes.
Serve!! Enjoy!!! And for your less calorie conscious friends and family (I hate you LOL) add over a tortilla, serve with a sweet cornbread, rice, or top with crushed nacho cheese doritos right before serving.
My boyfriend’s plate
Tell me how it turns out!
Ok you guys, you know I’m…what shall I call it? I’m frugal. And it’s sort of hard to be frugal when you are trying to get fit. (And we wonder why America is fat!! It’s cheap to be fat! I can get 2 bags of chips for the price of 1 organic apple!!! AHHHH!! Ok…off of my soap box) So here’s a cheap week long menu for you. You’re welcome ; )
- Breakfast: A cup of plain, fat-free yogurt with walnuts and frozen blueberries (thawed and pureed)
- Lunch: Egg white frittata with your choice of frozen vegetables; 100 percent whole grain toast
- Dinner: Lentils with brown rice with frozen spinach and fresh carrots
- Snack: An ounce of unsalted peanuts, with an ounce of raisins
Cost: 19 cents
- Breakfast: Egg whites and frozen spinach scramble with 100 percent whole wheat toast; orange juice
- Lunch: Frozen broccoli/leek soup; quinoa with mixed frozen vegetables
- Dinner: One half cup Sloppy Jim’s with one cup 100 percent whole wheat pasta; cut apple
- Snack: 100 percent whole wheat crackers with one tablespoon of natural peanut butter
Cost: 90 cents
- Breakfast: One half cup of oatmeal or whole grain cereal, with one cup skim milk and an ounce of raisins
Cost: 74 cents
- Lunch: Quinoa with your choice of vegetables in a whole wheat wrap; frozen berries
Cost: 97 cents
- Dinner: Black bean burger on whole wheat Arnold thin with frozen mixed fruit salad
- Snack: Homemade hummus with red pepper sticks
- Breakfast: Grilled peanut butter and banana, with frozen mixed berries
- Lunch: Four ounces of grilled chicken breast atop two cups of fresh spinach
- Dinner: Frozen mahi mahi with baked potato; fat free yogurt; green beans
Can sub any burger
- Snack: String cheese; handful of dried apricots
- Breakfast: A cup of whole grain cereal with one cup of skim milk and cut strawberries
Cost: 70 cents
- Lunch: Whole grain wrap with fat free refried beans, canned salsa and lettuce
- Dinner: A cup of black beans and one half cup of brown rice; four ounces of frozen chicken breast
- Snack: Baked sweet potato kale chips
- Breakfast: Hard boiled egg sliced; two slices of whole grain toast; fresh apple
- Lunch: Whole wheat pita with canned salmon, one tablespoon olive oil and vinegar, plus cut celery
- Dinner: Fat free tuna burgers on whole wheat Arnold thin with sweet potato fries and frozen broccoli
Can sub any burger
- Snack: Air popped popcorn with one ounce of almonds
Cost: 40 cents
I wanted some wings but fried greasy wings is not what I need right now while I’m trying to lose weight. So I’ve come up with a different recipe so you can eat wings guilt free. 5 wings is only about 270 calories versus 1 fried and floured wing which is about 100 calories per wing
1 tbsp Butter
1/2 cup Hot Sauce
Wash wings. Then put wings in pot with enough water to cover them. Add the cayenne pepper, red pepper and salt to the water. Let wings boil for 15 minutes.
Put oven on broil (high). Put boiled wings on a cookie sheet sprayed with cooking spray. You don’t want the skin to stick to the foil. Broil wings for 10 minutes (or until crispy) on each side. If you want the wings crispier broil them longer…just be careful not to burn them.
While waiting for wings, combine the Hot Sauce and butter (or margarine, which ever you want)
in a microwave safe container and cook in microwave for 2 minutes or until melted. In another container put you dijon mustard. You can try whatever sauce combination you want as long as you keep your caloric content low.
When wings are done, shake em in whichever sauce you want and enjoy!
I loved these!!! And my boyfriend liked them too. Tell me how they work out for you!
Note: The hot sauce stained my bowl. So use a bowl you don’t really care about
Jennifer at Peanut Butter and Peppers has come up with a healthy version of the Starbucks Strawberries and Cream Frappuccino and it is DELICIOUS!!
- 2 cups unsweetened coconut milk (I used sweetened)
- 1/3 cup strawberries, frozen
- 6 medium strawberries,fresh, roughly chopped
- 1 tsp, vanilla extract
- 1/2 tsp. stevia (one packet)
- Freeze coconut milk in a shallow dish. Once frozen, leave on counter to thaw a bit or microwave for about 30 seconds until it’s thawed enough for your blender to handle. Just don’t overheat it.
- In a microwave safe dish add the frozen strawberries and defrost for about 45 seconds. Mash strawberries with a fork. You are looking for the juice of the strawberries.
- In a blender add coocnut milk, vanilla extract, frozen strawberries with the juice, fresh strawberries and stevia. Crush/blend until incorporated about 2 minutes.
So how does it line up nutritionally with the Starbucks competitor??
-Starbucks 12 oz Strawberries and Cream Frappuccino with non-fat milk, no whip:
-Jennifer’s Frappe 12oz: