I would say it wasn’t as awful as I thought it would be, but I won’t lie… It was pretty awful! Life is good, I don’t feel like I’ve been hit by a truck anymore, and I’m proud of myself! However, my apartment is a wreck because my week consisted of nothing but wake up, Jesus & Starbucks time, work, boot camp, eat something I didn’t have to stand to make, sit until I could convince myself it was better to take a shower at night than in the morning when I’d hurt worse, shower, sleep, rinse and repeat. I don’t remember the last time I went to be before midnight every night in a week. Several nights I went to be before 11!
A few things I learned the first week: Burpees were created by Satan himself. I suck at sprinting. I can sweat way more than I thought I could. My entire body turns red when I work out intensely. I can do a lot more than I thought I could. Weight Watchers gives more Activity Points for doing intense physical activity for a reason! It’s apparently normal to gain weight the first week of starting new, intense work out programs (we all did!). Even when it feels like my heart and lungs are about to leap out of my chest, my body can apparently keep going. Working out with people makes a huge difference! I need to marry a personal trainer so I have a motivator for life.
Now to the food! For me, lunch can be the hardest meal of the day to make healthy choices for. It’s the one meal we usually aren’t home to eat. So today I bring you my all time favorite lunch idea!
- I love any make ahead recipe.
- I like food prep work A LOT.
- I love anything with layers.
- I love anything in a mason jar, anything.
- I don’t believe in paying money to eat out for lunch breaks!
- I’m not a fan of the whole get up early to pack a lunch thing.
First let’s talk a little prep. Prep! It can be so easy with the right tools. So many prep tasks can be done before.
I used to hate carrots in my salads. I liked them dipped in hummus or ranch, but hated them in salads for two reasons. 1. Carrots are hard to cut up into bite sized pieces! Every time I tried little carrot pieces would fling across the room. 2. Stabbing little carrot slices with a fork is equally as hard. Carrots meet mini food processor. It chops carrots in seconds to little crumbly type pieces, about the size of bacon bits. Perfect!
Other prep involves chopping whatever you want in your salad. I usually use whatever I have. For this one my prep involved boiling and chopping eggs, sauteing some pre-cooked frozen chicken pieces, and chopping green onions. That’s it!
- strawberry balsamic vinaigrette
- green onions
- finely chopped carrots
- julienne chopped cucumbers
- quartered grape tomatoes
- dried cranberries
- a little sprinkle of mexi-blend cheese (close to expiration date)
- a little sprinkle of feta cheese (close to expiration date)
- cooked chicken breast, seasoned with Tony’s, pre-diced
- a little sprinkle of turkey bacon bits
- one boiled egg, chopped
- romaine lettuce (Keep stuffing it, lettuce compacts!)
- dried french onions (left over from holiday cooking)
Did I mention this recipe can also be used to clean out your fridge/cabinets? If it can be put in a salad, put it in! Be sure to bring a paper plate or large bowl with you to work to pour out the salad. The blog where I found the idea, said to shake it up and eat out of the jar, but that’s never worked for me. Just slowly pour it on a plate or bowl and eat!