Clean Eating + Fitness

 // Fitness //

This is week 3 of Insanity and both my husband I saw changes in our bodies after just 2 weeks. I'm starting to see my abs again (like I had this past summer). We will measure and take more pictures at the end of week 4. Last Friday I skipped my workout. I wanted to do it at nap time, but Ellie and I did crafts and Summer woke sooner than expected. Then, I wanted to do it when the girls went to bed, but Summer woke again. So, I pushed the workout back to Saturday and did Saturday's pulse on Sunday, which is supposed to be a rest day. I also added an EFX workout on Sunday before the pulse. We have an elliptical, but hardly use it. After Sunday's workout I realized I really should use it more often, especially since it's been too cold outside to run.

 // Eating //

I've been still eating well with exception to an increase in snacking (I have to stop buying the girls mini peanut butter crackers from Whole Foods)! I also broke my no wine rule last week and had a glass one night. I've been eating some of the girls snacks lately because I get hungry and I don't have anything prepared. So, I have to make sure I stay on top of that and prepare snacks ahead of time for the week. I also ate more than two chocolate chip cookies yesterday. I have no self control when it comes to sweets in the house, which is why I don't buy them.

Last night I cut carrots and cucumbers for snacks, and I plan to make a lentil salad today. I have been making green juice during the week and drinking a lot of water. 

One of my favorite snacks (and the easiest!) is to buy a package of cut butternut squash from Whole Foods (about $5), put in a bowl with olive oil, salt and pepper, and roast at 375 degrees for about 30 minutes.

I also roasted two bags of frozen Brussel Sprouts (Trader Joe's) at 375 degrees for about 40 minutes. I prepare them the same way as above. Ellie loves them for a snack, too.

Breakfast:

Everyday I've been eating oatmeal (in the microwave) with almond milk and slivered almonds. Coffee, too, of course. It's easy to make and even if I don't have time to sit and eat I will make it and bring it in the car in a tupperware.

For lunch one day I ate asparagus and hummus, hard boiled eggs, and beets. I bought the beets in the refrigerated section of Whole Foods ready to eat. They are messy and stain easily though!

This weekend after a long workout I re-fueled with one of my favorites- eggs, sweet potato, and sauteed spinach. I also added two slices of turkey bacon. Usually I make it with two over easy eggs, but Summer was eating them, too, so I made scrambled. Nick had made the sweet potatoes the night before so we had it ready in the fridge. I buy a bag of fresh spinach and it only takes a minute to cook in the pan. It's another easy meal to make if you have the sweet potato already.

Dinners:

We made chicken in the wok last week with fresh broccoli and carrots over brown rice. We used the last bit of Teriyaki sauce (I usually like to add a little more for flavor). The girls like this dish, too. 

I also made our new favorite dish- Butternut Squash Lasagna. It is so good! This time I made it with whole wheat lasagna and we couldn't tell the difference. And, it's low fat. The only cheese in this dish is Parmesan cheese! I will follow up with the recipe this week.