Back to planning and preparing

The end of last week ended up being pretty busy at work. I totally dropped the ball on writing down what I ate on Thursday-Sunday. It was a busy week at work and a busy weekend working on the house. I will try to recap what we ate over the weekend.

Thursday- We had our first guests over for dinner. We made sundried pesto chicken, broccoli and polenta. I tried to keep it easy and quick so that we could enjoy some time with friends. We also took advantage of the cooler weather and used out new Chiminea to toast some marshmallows and make smores!

Friday- For dinner we had our asian chicken salads again, after going to Costco to stock up on meat again.  We planned out what we wanted to work on over the weekend on the house.

Saturday- We got up and immediately ran errands. I grabbed some cashews, waters and tangerines so that we would have snacks and not grab fast food. The best was Home Depot. We were planning on getting a light kit for the fan in our kitchen. Andy found the Clearance section and there was a ceiling fan with light there for $43.00...which is basically the same cost as the light kit!! I made us some paleo pancakes when we got home from errands.  For dinner we ate some leftover thai food that I had brought home from work.

Kitchen with new ceiling fan!

Sunday- We went to the farmers market in the morning to get produce for the week. We got coffee from our favorite coffee stand at the farmers market. It comes from Kay Rico Coffee at the Yellow Green Farmers market in Hollywood, FL. After the farmers market we made some more paleo pancakes. Later in the day I snacked on tangerines, hummus and pepper. For dinner we tried the roaster that the old owner of the house left for us. We used some turkey seasoning that Andy's mom had given me a while ago. We roasted the whole chicken (with no butter...unlike the ones you buy from grocery stores!) To accompany the chicken we had cranberry sauce, baked sweet potatoes, broccoli and cauliflower soup. I wanted a simple soup that didn't use cream or butter. I looked online but wasn't really finding what I wanted so I made my own.

Cauliflower Soup

1 head cauliflower chopped up

1 TBSP olive oil

Curry Powder to tast

Salt and pepper to taste

4 cups Chicken stock

Toss the chopped cauliflower in the oil and curry powder. Roast in the oven at 425 degrees for 40 minutes or until it can be easily pierced by a fork. Put the cauliflower and 2 cups chicken stock in a large pot. I used my immersion blender to puree the chicken stock and cauliflower together. At this point determine how thin you want your soup and add chicken stock to accordingly. Heat the soup and season with salt, pepper and more curry powder.

Roasting out own chicken!

After we ate dinner, Andy and I worked on the bathroom we are making over. We got the countertop and faucet on...here is a little sneak peak!

Before....

After

Monday- I made a protein and blackberry smoothie for breakfast. I also had a tangerine and coffee. For lunch I took some of the chicken from Sunday night, a baked sweet potato and tangerines. I also brought some sparkling water. I had an intense session with my trainer after work and did some cardio after that. To keep dinner simple, we used the leftover chicken to make a southwest chicken salad. We kept it simple by chopping up some romaine, green onions, peppers, radishes, and carrots. We then added the heated up chicken, black beans and salsa. It was a nice simple meal and as I was making dinner I made my salad for lunch the next day!

Tuesday- For breakfast it was the same as Monday morning. For lunch I brought a salad loaded with veggies and some chicken. I brought pomegranate balsamic vinegar for my dressing. I also brought some cut up carrots , apple and tangerine for snacking. After work I went to the gym for some cardio work. I had just started listening to the podcast Serial, so I decided I would walk on a incline for the entire duration of the podcast. It made the work out go a lot faster. For dinner we kept things very simple. Andy made a tuna salad with carrots, scallions, diced jalapeños, sriracha, mustard, a little mayo and whole grain mustard.

Wednesday -  For breakfast it was the same protein smoothie and coffee. For lunch I brought a small salad and a small serving of the tuna salad from the night before. I also brought cut up peppers, tangerines and an apple. I have been trying to focus on bringing snacks so that I am prepared if I get hungry. For dinner Andy and I made spaghetti squash with chicken sausage and tomato sauce. We have been trying to keep dinners simple so that we can focus on getting the house ready. Weigh in was Wednesday night. I was not happy with my results. I gained 0.6 pounds. Lately I feel like I have been very good about staying on program and tracking, yet I keep staying around the same weight.

The ups and downs of trying to get fit...

Keeping on program this week!