Wow! I can’t believe we are already in the throes of April! It’s crazy. I have been enjoying the beautiful spring weather here in Denver, but sadly, there is a winter storm making its way into the state. Ugh. We are supposed to get a decent amount of snow, which would be fantastic if we get a snow day out of it. We haven’t had one snow day all year. We did get a delay back in February, but I had jury duty that day, so I missed out. Come on snow day!
Meanwhile, until the icky coldness arrives, I have been enjoying the great outdoors. I started up my running routine again, and am pretty proud of the 10+ miles I ran this week. Quite a feat for not running for months, except for a rare day here and there. I have also given up sugar. Which, I won’t lie, was really hard. I haven’t added any sugar or any kind of sweeteners for that matter to my coffee all week. It was a little hard to get used to, but by this morning my coffee with fat-free half and half tasted just fine to me. Funny how your taste buds adjust so quickly. I would guess that if I added some sugar to my coffee, it would taste horribly sweet now. It’s a good change. Along with running and eating really clean (home prepared salads for lunch, protein and steamed veggies for dinner, and my normal Fage plain Greek yogurt with berries – no agave or honey), I have lost over 4 pounds this week. I’m pretty impressed with myself. Yay!
I am loving my lunch salads. I make them the night before or sometimes the morning of. They are really pretty easy. They are pretty much a take off the whole mason jar meal trend, but I don’t have any mason jars, and I don’t need any. I just use my plastic containers to build my salads. You build them from the bottom up. First you start with your salad dressing (unless you want to put that in a separate container – I use little tiny plastic cup thingys). After that, you add your protein, chicken, steak, fish, etc. Then layer in a lot of colorful veggies. I love bell peppers, cucumbers (English so you don’t have to peel them), cherry tomatoes (no chopping involved just throw them in!), radishes, celery, sugar snap peas, etc. You can even add some fruit like berries or apples. Yum! Want some nuts in there? Add them in. Hard boiled egg, slice them up and put them in too. Then when you are done, just put your lettuce on top and pop on the lid. Voila! Salad ready to go. Healthy, delicious, and the envy of everyone in the lunch room when you flip it over onto a plate at lunch time. Try it this week! There are so many ways to switch it up, and it doesn’t take long to make at all. If you want you can prep most of your meat and veggies on Sunday and then make up a few days worth of salads to grab and go.
Yummy Salad Fixings
Finished Salads Ready To Eat!
This week, I’m planning on cooking up some chicken, stir fry beef strips, and mini shrimp for different salad takes. Just make sure that you get some good dressing! You are eating healthy so you can add in a bit more flavor with a really good dressing. I love the Brianna’s line. Two of my faves are the Blush Wine Vinaigrette and the French Vinaigrette.
I hope you all have a great week!