Thursday, May 15, 2014

Clean Eating: Day 2 & a Day 1 Recap!

My boyfriend says last night, "I'm so glad I decided to do this with you."  "Me too", I say.

I have to say the meals are delicious but there is quite a lot of prep and work that goes into these particular recipes.  Last night I had the

For this dinner, you’re going to make big batches of everything but save most of it for leftovers.

1/2 cup Big Batch Cooked Quinoa (recipe below) with 1 tablespoon Big Batch Orange Vinaigrette (recipe below)
1/2 bunch Big Batch Steamed Kale (recipe below)
4 ounces Big Batch Roast Chicken Breasts for women; 6 ounces for men (recipe below)
379 calories, 10.6 g fat (1.4 g saturated fat), 38.6 g carbohydrate (5 g fiber, 1.4 g sugars), 34.8 g protein, 677 mg sodium, 70 mg cholesterol
Find all the recipes for each ingredient HERE
The way this plan has you "cooking" almost every meal is pretty tedious.  With lunches I usually like stuff I can throw together.  But yesterday there was sautéed asparagus and today quinoa.  Don't get me wrong, as usual with these types of regimes, this is teaching me new ingredients, new combinations and new recipes, which is invaluable and overall the reason you do this.  But, after the 14 days I will definitely find some easier lunches.  Another thing this is absolutely teaching me is how to better prep and plan.  Because it is so planning heavy, unlike other things I've tried, I know it will teach me better how to organize snacks and meals to go, which oddly enough is where I slack.  Moral: everything happens for a reason!
My breakfast this morning was
Makes 1 serving
1/2 cup gluten-free rolled oats
1/2 cup unsweetened almond milk
1/2 cup nonfat Greek yogurt
1 tablespoon chia seeds
1 teaspoon honey
1/2 cup blueberries
Mix all ingredients until thoroughly combined. Store in an airtight container and refrigerate for at least 6 hours and up to 24 hours.
350 calories, 9.3 g fat (1 g saturated fat), 53.4 g carbohydrate (11.5 g fiber, 18.3 g sugars), 20.5 g protein, 151.9 mg sodium, 5 mg cholesterol
This is, by far, my fave breakfast ever.  There are so many combos, and, keep in mind, that as long as you use equal parts oats, milk (of your choice) and yogurt, you can add any flavors, fruits or toppings to make it your own.  As much as I love this breakfast I did not prefer the blueberries.  I always try to like fresh blueberries, but I just don't.  I ate it anyways, but next time I would substitute this with another fruit of my liking.
Today's snack was delightful.  Theres nothing better sometimes than a fresh Caprese, especially one with a Mediterranean twist.
Makes 1 serving

Pack this in the morning (it’s OK to drizzle the balsamic on ahead of time) and refrigerate until you’re ready to eat.
Cut 1 large beefsteak tomato into thick slices or wedges, and serve with 1 ounce thinly shaved feta, and 4 thinly sliced basil leaves. Drizzle with 1 teaspoon balsamic vinegar.
If you’re packing your snack to go: Toss everything together in the morning then pack it in a small container and refrigerate until you’re ready to eat.
129 calories, 6.1 g fat (4.2 g saturated fat), 12 g carbohydrate (2.2 g fiber, 6 g sugars), 6.2 g protein, 358 mg sodium, 25.2 mg cholesterol
I will take a photo of my lunch and post tomorrow, but it looks "Delish", and I am a huge fan of fennel, so I am very excited.
Just remember if you are taking this challenge on, to read the next day's menu and preparations so as to be prepared for what's to come.  For instance, my mango was so ripe I didn't get as much out of one fruit as I should have, so I used it all for the freezer bag smoothies.  Tomorrow's lunch calls for mango but if I hadn't read ahead I wouldn't have known I need to go pick another up.
Hope this helps... Keep U Posted!