Happy Tuesday friends! I hope you had a motivating Monday and are looking forward to a terrific Tuesday! I will be honest, with me not feeling 100 %, I was a little frustrated with my eating yesterday. I think I am struggling mentally because I wasn't able to eat for most of last week. Today will be better though! I am determined that it will be. Let's talk for a minute about protein and why it is beneficial to your weight loss efforts. I know growing up that my dad was a meat and potatoes guy. Mom made so many meals based around meat. I am not saying that's a bad thing, but now that my daughter has decided she wants to be vegetarian, I'm realizing that, like my Mom, I focus a LOT on meat. This is definitely going to be an adjustment process for sure. I feel like I'm making the same things over and over again, but I'm trying. This week I'm going to try to add a meal I haven't made before, but I'm hoping everyone will enjoy it. I am trying to do more with beans, but would like to try to do more with lentils. I have found that when I eat eggs for breakfast that I feel more satisfied than when I something like cereal. I know I stay fuller longer with some good sources of protein. Prior to this recent decision, we were really eating a lot of ground beef and a lot of chicken. I think once I can find my footing, I'll be able to navigate this change a little better. What sources of protein are your favorites? What sources do you use most? Have a terrific Tuesday!
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.
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