Originally posted 2009-08-15 10:42:40. One thing that I realized about myself in this journey to lose the weight, was that I needed to address my eating habits. I couldn’t understand what was happening that was making this process so unbelievably difficult for me. I mean, I was working out 7 days a week for at […]
Highlights from our week: Celebrating Madison turning 4 months old!! Watching Madison discover the animals on her activity mat and try to grab at them. Seeing Jax sit at our desk. Kisses from aunty Michelle. Starbucks cheers. Big brother Jax hanging out with Madison as she plays with her toys. A purely fit sister writing…
SOURCE ARTICLE: : http://purelytwins.com/2015/02/01/weekly-sparks-57/
For the longest time, I wasn’t a meal planner. In fact, I thought it was kind of ridiculous to plan out your entire week of meals because I felt one needed to have leeway to be spontaneous in the kitchen. It wasn’t until I joined the CSA that I started buying into this notion of planning ahead. When I’d get a haul from the farm each week, I’d sketch out a rough draft of what the meals might look like and then head to the store for the supplemental items. Now, I plan the entire week, down to the side dish of each meal and what leftovers M will eat for lunch.
This post could have easily been title ‘5 reasons to make a meal plan’ because that’s what concept I started with and since I have them, it never hurts to share (even if they might be a bit of a ‘no-duh’).
1. Saves money.
I am notorious for going to the store and over buying (I used to love going to the store and buying things at random- whatever sounded good). By the time everything would be tallied, I completely blew my budget for the week. When I use an outline for the week and write down exactly what I need, I can budget almost to the dollar.
2. Reduces food waste.
Going hand in hand with saving money, planning ahead can help you save food. Knowing that I’m buying a pound of Brussels Sprouts for 3 meals helps me know that I’m going to use everything I buy. Food waste is such a major issue and I think an important one to always keep in mind when shopping/eating.
3. Pumps up creativity.
Believe it or not, I get in horrible food ruts (especially when I’m not developing recipes for the site). Planning the meals ahead forces me to sit down and actually gather inspiration from all those magazines, cookbooks, blogs, and items I pin. It takes a bit of time, but helps keep cooking fun and exciting.
4. Negates the ‘what’s for dinner question’.
I love my husband but he does not get excited about food the same way I do (ask him about anything coding/software engineering related and be prepared to sit for hours). So instead of asking him what sounds good for dinner, I already know without any, ‘I don’t knows’ or ‘let’s order pizza’.
5. Saves time (prepping!)
I completely understand that weeks are chaotic and when 7pm rolls around and you haven’t even thought about dinner, it’s definitely not the easiest time to start everything from scratch. I love taking 1-2 hours on the Sunday before (usually when I’m making dinner), and prep items I’ll need throughout the week. I’ll whip up a batch of grains or beans, throw together any condiments, and sometimes I might even be able to prep an entire meal (lasagna and enchiladas make wonderful make-ahead meals).
So now that I’ve told you how madly in love with planning ahead I am, here’s one of my favorite winter week menus!
The produce: Spinach, Brussels Sprouts, Carrots, Sweet Potatoes, Acorn Squash, Broccoli
The star of the week: Lemon Curd
Sunday Prep: Make Curd, Olive Tapenade, Granola, and cook dried chickpeas and black beans
Breakfast: Millet Porridge with Lemon Curd
Lunch: Olive Tapenade + Hummus Pita (using spinach)
Dinner: Spinach and Onion and Lasagna
Lunch: Spinach and Onion and Lasagna (leftovers)
Dinner: Teriyaki chickpea Sweet Potato
Breakfast: Millet Porridge with Lemon Curd
Lunch: Olive Tapenade + Hummus Pita (leftovers)
Breakfast: Eggs (scrambled with toast)
Lunch: Carrot and Rice Noodle Bowl
Dinner: Quick Red Lentil Curry
Lunch: Quick Red Lentil Curry (Leftovers)
Dinner: Mediterranean Flatbread using olive tapenade
Breakfast: Cornbread Pancakes with Lemon Curd
Breakfast: Eggs with Brussels Sprouts
Make these healthy chocolate peanut butter muffins for a 100% whole-grain, no refined-sugar added snack or treat! They’re gluten-free and 171 calories! Happy Sunday Fit Foodie Friends! I’m sure you’ve all gotten your workout in and are ready to watch the big game tonight I’ll probably be surfing Pinterest and watching House Hunters International on…
My very first YouTube video!
My review of Lorna Jane’s Move. Nourish. Believe Diary!
The post Review + Giveaway: @LornaJaneActive’s Move, Nourish, Believe Journal appeared first on A Black Girl’s Guide To Weight Loss.
How one recipe taught me how to go in and go HARD in the spice cabinet.
Below is a recap of our personal workout schedule. We are sharing this here on the blog to help us be more accountable. Feel free to join along with keeping track of your workouts with us. Our workouts are a mix of purely fit life club workouts and the free ones off our youtube. Lori […]
SOURCE ARTICLE: : http://purelytwins.com/2015/01/31/workout-schedule-1/
Find out why the new Cartier Clé collection will become another key player in Cartier’s illustrious history of watchmaking.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/3Q1fmsFecqk/
The new Stream collection of Fernando Jorge jewellery brings some welcome Brazilian sunshine to our grey climes.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/FskFuaMvOko/