Back at it!

This past weekend I had my bachelorette party! It was such a fun time! I will admit I did not track what I was eating or drinking but have decided to get back on track today. I have been half on half off the wagon recently so it is time to be back on the wagon fully. It all started with making a lunch Sunday night to bring to work Monday.

Bachelorette Fun!

Monday I started my day with a protein smoothie. I have been making them slightly different recently. I start with 1 scoop of protein powder, 1 cup frozen unsweetened blueberries, 1 cup spinach then use a Stonyfield Smoothie and water. Put in blender and blend. This has been creating a slightly thicker smoothie which I enjoy. Lunch was a spinach salad with salmon salad on top. I also brought an apple, carrots and celery with hummus. For the Salmon salad: I took 2 cans of salmon mixed it with some diced celery and diced pickled jalapenos. I then added 2 tbsp. of mayo and seasoned with chili powder, cayenne pepper, black pepper, garlic and onion powder. After work I had a session with my personal trainer, this was a great way to get me back on the gym track too! Which would have been great if I had actually packed my gym bag. Determined to not let it derail me, I headed home, changed into workout clothes and headed to a gym closer to my house. For dinner I kept it simple. A tortilla warmed with salmon salad, spinach and guacamole. I paired this with watermelon.
Workout- Walking for 45 minutes on the treadmill at a 5% incline and 3.3mph pace

Tuesday Breakfast was watermelon smoothie to change things up a bit.  For lunch I brought watermelon and salmon salad over spinach. After work I headed to the gym for a Body works plus Abs class. I thought it would be a nice change from the usual walking workout. For dinner I kept it simple with a salmon burger and and a recipe with zucchini noodles. I decided to try and find a recipe for the zucchini noodles. I searched the internet and found one I sort of used on The Comfort of Cooking.

Creamy Lemon Zucchini Noodles with Tomatoes

Makes 2 servings, each serving is 4 points plus

INGREDIENTS:

1 Tablespoon olive oil
2 cloves garlic, minced
2 Tbsp reduced-fat (Neufchatel) or regular cream cheese
1 lemon, juiced
Kosher salt & freshly ground black pepper, to taste
1 medium zucchini, ends trimmed and peeled with a julienne peeler into “noodles”
1 heaping cup cherry or grape tomatoes, halved

DIRECTIONS:

In a large nonstick skillet set to medium heat, add olive oil. Once hot, add garlic and cook for 1 minute. Add cream cheese and lemon juice, stirring until cream cheese has melted into a thick sauce. Season with salt and pepper.

Add zucchini noodles and tomatoes, tossing to coat in sauce, and cook for 4-5 minutes. Be careful not to overcook the zucchini noodles – They should be mostly soft but maintain a little crispness. Enjoy!

Creamy Lemon Zucchini Noodles with tomatoes

Wednesday Breakfast was an english muffing with a thin spread of cream cheese on top and a side of watermelon. For lunch I brought the leftover zucchini noodles, a salmon burger and watermelon. For dinner I made an egg bake, because we had some ham that was on the brink and I wanted to use it. I started with onions, mushrooms, ham,  and spinach all sauteed until soft. I then whisked 2 whole eggs and 4 egg whites with milk and siracha. Poured it over the veggies and baked for about 40 minutes.
Workout- 45 minutes walking at 3.5 mph at an average of 5% incline

Thursday For Breakfast I made a banana berry smoothie. I love how easy it is to throw together a smoothie and then walk out the door. I was supposed to go out with some co-workers for lunch, but it got moved because of work schedules. So I grabbed an Asian Salad from the little cafe. After work I headed to the gym. I wanted to change it up for dinner and found a recipe on skinnytaste.com for Mustard and Herb Crusted Chicken. To go with it the plan was to make asparagus and corn on the cob. Unfortunately, both the asparagus and the corn on the cob were bad, so we changed gears and made creamy lemon zucchini noodles. The chicken was flavorful and crunchy just like I wanted! It had a strong mustard flavor that paired well with the light zucchini noddles. You know it is a win when Andy asks....Are you sure this is okay on Weight Watchers?

Workout- 45 minutes walking at 3.5 mph at an average incline of 6%

Friday Friday for breakfast I had breakfast at work. I made an instant packet of Oatmeal for a little change of pace. For lunch I brought leftover frittata, carrots and celery and an apple. For dinner we used the leftover Mustard and Herb Crusted Chicken on salad. The Mustard Herb Crusted chicken was such a great recipe find!

Saturday In the morning I got up to go face the weight that I have been avoiding for about a month. After my weigh-in, I came home and got ready to go to my friend Alex's baby shower. At the shower I ate a large plate of salad topped with tomatoes and mozzarella and chicken. After the baby shower, Andy and I focused on working on wedding details. For dinner we made taco stuffed peppers. They were delicious!

Weigh In- This was my monthly weigh-in for this month. Unfortunately I was up a couple of pounds and weighed at 165.2.