Yes, you DO need a meal plan. You plan the rest of your life right?

A lot of people ask me why they need a meal plan. Then they laugh when I ask them, “Why do you need a planner to plan your day?”

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We use planners to make sure our lives, personal and work, are running efficiently. Why shouldn’t we plan what and how we eat to make sure our bodies are running efficiently. If our bodies don’t run efficiently, how are the rest of our lives going to run efficiently? It seems like, as a culture, we have attacked “planning” a bit backwards.

Now, it may seem like some healthy people don’t follow meal plans to a “T”. The truth of the matter is, once healthy habits are developed, the need for a strict meal plan is less important. ย It’s funny – you will still plan your meals without even knowing it. It will become part of your life.

So if you are on a 1,300 calorie diet (before including calories burned exercising), here is the breakdown of calories per meal.

Breakfast: 200 calories

Snack #1: 100 calories

Lunch: 300 calories

Snack #2: 100 calories

Dinner: 600 calories

These are all approximations. So for example, if ย you have a 500 calories meal planned for dinner, you can move 50 calories to each of the snacks you have for the day. But if you didn’t know that you would be saving 100 calories at dinner then you may have been depriving yourself of calories during the day. The opposite is true also. If you end up having a meal 100 or 200 calories over what it should be, but ended up going over on other meals during the day too, then you may end up with en excess amount of calories for the day. Unless you workout, those calories end up turning into weight you are gaining instead of losing!

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Tip for you: Plan on the weekends (or day off depending on your job). Find and choose make-ahead recipes you can make on your day off to bring with you. The more you control what goes into your food, chances are the lower in calories it will be compared to anything you will buy at a restaurant or fast food place.

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Just because I love him so much! ๐Ÿ™‚ Have a great Sunday!!!

And don’t forget to plan your meals ๐Ÿ˜‰

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Three Bean Salad with Greek Yogurt Dill dressing

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I know, I know. Its been a few days. I sincerely apologize. Life got in the way…but in a very good way ๐Ÿ™‚ I shall explain another time!

I want to share an amazing cold bean salad with you that I cannot seem to get enough of!

Its so easy to make and filled with tons of protein, iron, and fiber!!!

Three (3) Bean Salad w/Greek Yogurt Dill Dressing

Ingredients:

– 1 can black beans, rinsed and drained

– 1 can cannellini beans, rinsed and drained

– 1 can chickpeas, rinsed and drained

– 1 cup corn, frozen or canned

– 1 clove garlic

So I admit, I snagged the recipe for the Greek Yogurt Dill Dressing from another blog. You can find it here. I wanted to give full credit to the author!

I also added some fresh garlic, as I stated above, instead of garlic powder.

(I could eat fresh minced garlic all day long)

Directions:

1. prepare Greek Yogurt Dill Dressing in large mixing bowl. Taste test.

2. Add all the beans after rinsed and drained

3. Add corn and clove of garlic

4. Stir until combined and refrigerate

Holy yummy!

This is going to be a staple in my fridge. I cannot stop eating it!

Stay tuned for some works in progress later today ๐Ÿ™‚

Happy….Thursday?

Run day one & my food journal

It is pretty humid today in Providence but nice for me, the sun isn’t out! I say nice because this lazy bum slept until 9 and missed peak running hours! I say this like Im some sort of an avid runner.. haha. I am , however, starting my interval runs today!!!! More about that later.

Breakfast this morning was two hard boiled eggs, w salad dressing(instead of mayo), and scallions with a bit of garlic and onion powder ๐Ÿ™‚

1062569_894936103809_1851896808_nLooks a bit like mush but it was delicious!

Over the last few weeks I’ve spoken to a couple of friends who have expressed their desire to lose weight. Other than providing them with a meal plan, I offered a piece of advice: start a food journal. Write down everything you eat every day; even when you sneak an M&M! When you write it down you see the reality of how you really eat, not just how you THINK you eat. SO I decided to take my own advice and start my own! For me, especially as a vegetarian, I want to monitor my protein and iron intakes everyday, and plan my protein intake especially around my workouts!

I, myself, am not aiming at losing a lot of weight necessarily.

My Goal: decrease my body fat and TONE, TONE, TONE!

One of the ways you can “lean out”, sort to speak, is to RUN! I used to love to run. However, when I played college basketball (quite some years ago now) I tore my ACL and had reconstructive surgery. It took me a year of therapy afterward to be semi-normal again, however, running has always caused me issues.

One of the reasons I think this happened is because I would always start out thinking I was in better shape than I was and would inevitably do too much too soon.

This time, I decided to start slowly with interval training. What that means, for those of you who are new to exercising or running, is basically that you run in intervals. You can choose the timing of it – for example, this morning I did a 3 min walking warmup and then jogged for 3 minutes at a time with a 1 min fast-paced walk in between. I did this for a half an hour. It may not seem like much but I was tired when I was done!

My Goal: Increase my jogging 1 min per week – Run 3-4 times per weekย 

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Afterward, I lifted arms – I will share my arm workout another day.

I wanted to share another workout I did after my run today – well attempted to do. It is called the New York City Ballet Workout. If you know me at all I wouldn’t be surprised if you are laughing your tail off ๐Ÿ˜‰

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Well, I live up to my reputation. I lasted 5 minutes. I am the least graceful person on the face of the planet. I prefer getting down and dirty with my dumbbells and the pavement. I like to sweat and feel sore after. That’s just me! However, if you are a dancer or former dancer, this might be a perfect workout for you! Or if you hate using any kinds of weights etc. You can buy this workout on amazon here.

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Yes, I am icing with frozen brussel sprouts ๐Ÿ˜‰

Another runner recently told me to ice after every workout no matter if your injury hurts or not. It’s called preventative icing ๐Ÿ™‚ So I did!

I will leave those of you runners with knee issues with this: if you are running and you feel any kind of pain, not soreness, stop immediately. Having trouble walking the next day due to soreness is one thing, having it be because of pain is another and it lasts far longer!!

Off to make some sort of veggieย concoction for lunch!!

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Dancing backwards in high heels

Ah, there is really nothing like driving to Cape Cod blasting old school Kenny Chesney. Totally invigorating!Image

I went down to the Cape yesterday for a surprise dinner for my dad’s 60th. We had already done another party and a dinner with Frank Sinatra to celebrate, so he was floored when 8 of his old teaching buddies were there to surprise him at dinner! We went to the British Beer Company and sat in a private room that looked like a greenhouse! It was a great time with a lot of laughs! Who knew they had gluten-free pizza dough? Note to self for the next time I go visit ๐Ÿ™‚

I came home early to get my food shopping done. It always makes me smile when I go to check out and my entire carriage is filled with produce and no junk! (Especially when the fellow in front of me has not one vegetable in his ;))

For dinner I was inspired to make a mexican summer salad!!!

ImageI feel silly writing out recipes for salads! So here is my ingredient list

Yummy Summer Mexican Salad:

  • Romaine Lettuce
  • Purple Onion
  • Plum Tomatoes
  • Scallions
  • Cucumber
  • Corn
  • Black Beans
  • Avocado
  • Chili Powder
  • Balsamic Vinegar

I won’t share how many bowls I actually had ๐Ÿ˜‰

Hope y’all had a fabulous weekend. Im going to watch some videos about all the success stories from my fellow coaches on my Beachbody Team!!!! With some popcorn of course !

**Lentil and Black Bean “Meat”balls*

The other night I invited my mother over for dinner. My parents live on Cape Cod and she comes once a week to visit my grandmother. I like to occasionally invite her over so I can test some of my new recipes on her ๐Ÿ˜‰

just kidding I enjoy her company as well!

But she makes a great guinea pig because she can be rather picky! All week I have been craving spaghetti and meatballs – a meal I physically cannot ingest! ย SO I came up with an idea to make meatballs using lentils and black beans, both important staples in my vegetarian/gluten-free kitchen. When I create recipes I literally wing them. I have an idea of what I want to put in them in terms of ingredients and flavors but it is most of the time a crapshoot. For me, that is the fun of it ๐Ÿ™‚

After we have the “meat”balls for dinner, I sent some home for my father to try. He isn’t as picky but holds nothing back when it comes to his opinions! SO here is the recipe – pickymom approved and opinionateddad approved ๐Ÿ™‚

 

Lentil & Black Bean “Meat”balls

 

Ingredients:

  • 1 cup uncooked green lentils
  • 1 can black beans
  • 1/2 cup onions, chopped
  • 3 scallions, white and green parts, chopped
  • 1 cup gluten-free bread crumbs or ground rice chex
  • 2 eggs
  • pinch of cayenne
  • 1/8 tsp white pepper
  • 2 tsp oregano
  • 1 tsp onion powder
  • 2 cloves garlic, minced

 

Directions:

  1. Preheat oven to 400 degrees. Line a cookie sheet with tin foil.
  2. Cook lentils using package instructions (Usually for green lentils, 1 cup uncooked lentils to 2 cups water, add lentils to boiling water, cover and simmer for about 15 minutes)
  3. While lentils are cooking, grind your rice chex in a food processor until fine and until you have one cup. Strain and rinse black beans.
  4. When lentils are finished cooking, stir in black beans while still on stove top to warm them up and make them easier to mash – about 3 minutes.
  5. Turn off heat and transfer to large mixing bowl. Using potato masher, mash lentils and black beans until most are smooth but leaving some pieces of whole lentils.Add onions and scallions. Add oregano, cayenne, white pepper, minced garlic, and onion powder. Stir well
  6. Add your gluten-free bread crumbs or ground rice chex. Mix well.
  7. At this point I would taste your mixture to make sure you like how it tastes and so you can add any additional spices you desire.
  8. Combine the eggs with the mixture one at a time until mixed in completely. Note: the mixture will be sticky!
  9. Using a tablespoon, scoop out mixture one by one and mold into a ball with your hands. Place on cookie sheet in rows. Note: the meatballs can be as close to each other as needed since they do not expand when they are cooked!
  10. Bake at 400 degrees for 30-35 minutes, or until they are as crispy/browned as you like!

Makes roughly 20 meatballs.

I made mine HUGE ๐Ÿ™‚

This recipe calls for black beans, however you can use any beans that can be mashed such as cannellini beans, kidney beans, etc. For those of you who are gluten-free, these are served well over white or brown rice and canned or homemade tomato sauce! I made my own tomato sauce with petite diced tomatoes and italian spices!

If you make these, please let me know how you like them ๐Ÿ™‚

 

Have a lovely Saturday !!