I may have missed my weigh-in update last week, and admittedly, I wasn’t 100% on track with my healthier eating. Despite that, I still managed some small success!
Week 3 Weigh-In:
Starting weight: 163 lbs.
Last week’s weight: 158.4 lbs.
This week’s weight: 158.2 (-0.2 lbs.)
Week 4 Weigh-In:
Starting weight: 163 lbs.
Last week’s weight: 158.2 lbs.
This week’s weight: 157 (-1.2 lbs.)
I am officially down 6 pounds in 4 weeks. Woohoo!
Week 3 started out well enough, but the latter part of the week was when work picked up. I skipped breakfast a lot of mornings; I just didn’t have time to eat once I got to work, like I normally do. Not good for your metabolism! I also went running out the door every morning without packing a real lunch, so most days meant a take-out lunch. I made fairly healthy choices, but I still found it difficult to stay under my calorie max when I wasn’t making my own food. On the plus side, I did pack myself healthy snacks (fruit, nuts, granola bars) to munch on during the day.
Week 4 was better; things were cah-razy, but the weekend & start of this week have been pretty good so far. Matt and I didn’t go out to eat a ton over the weekend, nor did I have many drinks. Plus, I’m sure running 7 miles on Saturday morning, followed by 3 hours of bowling, helped torch some extra calories!
I didn’t take many pictures of my eats lately, since none of them were that exciting and I only cooked half (if even) of my meals. Here were a couple highlights:
Homemade meatballs, Italian seasoned spaghetti squash, and green beans. I made the meatballs with 95% lean beef, chopped onion, mushrooms and french onion soup mix, and popped them in the oven to bake. So tasty! Next time I’m going to add an egg to help them stay together and add a little moisture, but Matt and I were both fans of this simple recipe.
Take-out spring salad with feta, cranberries, red onion, grilled chicken and white balsamic dressing. These flavors are sooo delicious together, and definitely “springlike.” The salad wasn’t super filling though, so I rounded it out with a handful of almonds.
Choco-peanut-banana smoothie. My Magic Bullet is making a comeback. I threw a large banana in the freezer (TIP: peel it first…); then blended it frozen with 1 tbsp. peanut butter, some cocoa powder, 3/4 cup unsweetened almond milk and a couple ice cubes. It was a good dessert, almost like a milkshake! You could totally add some protein powder or greek yogurt to make this even better for you.
Another smoothie combo I liked for breakfast on-the-go was a blend of: 1 cup unsweetened almond milk, 1 scoop vanilla protein powder (or 6 oz. vanilla greek yogurt), and 1/2 cup frozen strawberries.
I’m not sure my next check-in on my diet will be fabulous, since it will be after my sister run-cation this weekend, but we’ll see… Maybe running 13.1 miles will help. 😉
– – –
Do you have any go-to smoothie recipes?
Favorite “healthy” take-out lunch?