Making a better ME Monday, December 28, 2015

I was reminded this holiday weekend that I do better when I’m in a structured environment. Home is not overly structured for me. I need to work on that. To that end, I feel like I went a little off the rails. I have planned/packed lunch and snacks today. I also pre-tracked lunch and snacks when I tracked breakfast. I am hoping to get things planned ahead again this week so that I can spend some time cooking on Saturday. This will help me be prepared for the coming week. It was a good holiday though. DS25 was able to spend the holiday with us, which is rare these days. It was definitely enjoyable.

I am pretty proud of the fact that when I weighed in on Thursday morning, I lost another 2 pounds. I am down a total of 4 pounds since starting the new WW SmartPoints plan. It is definitely helping me to re-focus on meal planning and packing my lunch and trying to make sure I meal plan and meal prep for my family. I started out at 205.8 pounds and am currently at 201.8 pounds as of my last weigh in. This was not me being perfect, but I did try to plan for treats. I am not sure what to expect with the scale this week, but it is what it is. I can’t change my decisions from the past, only the ones going forward.

My primary goal is that I will go into the new year with a positive attitude and not procrastinating about my health. What are you wanting from the new year?

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Picnic in the Park Collab

S’mores Protein Bites Recipe You can find the original recipe here from Six Sisters' Stuff. The one below is the way I prepared it. Ingredients 1½ cups Simple Truth Old Fashioned Oats ¼ cup crushed graham cracker crumbs ½ cup Simple Truth almond butter ½ cup raw honey ¼ cup vanilla protein powder (I used Orgain Vanilla Protein Powder) 1 teaspoon vanilla extract ½ cup mini marshmallows ¼ cup mini chocolate chips Instructions Combine all ingredients in a bowl or stand mixer until well combined. Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper. Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month). This original recipe says 15 servings. I am not sure if I used a smaller scoop but I came out with 25 or so. There were a couple that were smaller.

Meal Plan (and make a plan) Monday, April 27, 2025

Happy Monday, friends! I hope you are looking forward to a good week! It's time again to share my meal plan for the week. I suspect breakfasts will be fend for ourselves. Last week, I think we all ate a lot of cereal. Lunches this week will likely be chicken salad and a pasta meal. I, unfortunately, got hit with a round of vertigo at the end of last week that is wrecking havoc on my ability to move too much and it stinks. I will be going back to what the allergy doctor suggested a couple of years ago...using my daily oral meds (Xyzal and Mucinex), as well as nasal rinse twice a day and nasal allergy spray. While I know that vertigo for everyone isn't caused by the fluid in the ears, it seems to be for me most times when I've had it. It's miserable when I can't even sit up without feeling nauseous. Anyway, for that reason, our meals for the week are going to be relatively easy and may even be repeats of meals I have had on the plan th...

Healthy, Quick & Easy Dinner Ideas! Collab

TACO MEATBALLS 1 lb Ground Turkey 3 Tbsp Taco Seasoning 1 Tbsp. Ranch Seasoning 1/4 cup Green Onions (chopped) 1/4 cup Cheddar Cheese 2 Tsp Garlic Cloves 1. Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper and spray with cooking spray.* 2. In a large mixing bowl, add turkey, cheese, green onions, garlic, Taco and Ranch Seasoning and mix well using your hands. Form into 16 to 18 golf ball size meatballs (I use small ice cream scoop). 3. Bake meatballs in for 15 minutes or until browned. Flip halfway through cooking time: This allows meatballs to brown on both sides, especially great if serving as an appetizer. Suggestions for serving: Serve hot with brown rice/quinoa, guacamole and pico de gallo. Or serve as an appetizer. We are going to serve as a Taco Bowl, with Spanish Cauliflower Rice and beans.

Trials of a Long Haired Girl

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