Hey! I am going to try to make this post as good as humanely possible while going quicker than usual because the Real Housewives of NY are on in one hour! I cannot miss a minute 🙂 Guilty as charged. As most of you know, today I started to reduce my intake of carbs a bit, which I truly wasn’t looking forward to. I knew in my heart I was going to miss my overnight oats and my cinnamon crunch cereal tossed in my yogurt bowls, but I was up for the challenge. How did it go? Surprisingly well! I started my day off with this:
For breakfast I had three hard boiled eggs — one whole egg and two egg whites. On the side I enjoyed about 1/2 cup of strawberries. I ate this at 9:30 and I kid you not when I say this kept me full until 2:00 (I had a handful of walnuts/cashews in between). I forsee this as my breakfast in the near future for many many days 🙂
When 2:00 struck, my stomach told me it was time for somethin’ more:
So good and so filling! Done and done!
Luckily, I got home from work at a pretty decent hour and was able to go for an hour power walk, with 3 lb. weights in each hand! Afterwards, I consumed some low fat cream of mushroom soup with a side of veggies and a handful of croutons tossed in. Yeah, croutons are carbs but be easy on me people–I’m not cutting ’em out cold turkey!
Yesterday I know I told you guys that you were going to see a dessert recipe for Katie’s dessert feature, but I decided to save it for this weekend, because I want to make it extra good. HOWEVERRRR, I will leave you with three easy to make, quick fix dinners!
1. Bruschetta Pasta — Boil 1 cup of whole wheat pasta until al dente. Let cool. While the pasta is cooling, shred 1 oz fat free mozzarella cheese and set aside. In a saucepan, add 1 tbsp of olive oil, 1/2 cup cherry tomato’s, and some basil over medium heat. Lightly crush the tomato’s in the olive oil until you’ve created a makeshift tomato sauce. Pour the tomato sauce over the pasta and then sprinkle the cheese over both the pasta and sauce. Sprinkle a little garlic sauce and you’re set!
3. Chicken with Mushrooms — Grill chicken until fully cooked. In a sauce pan, saute 1/2 cup mushrooms in 1/3 cup of balsamic vinaigrette. Once mushroom as done, pour them over the chicken. Serve atop 1/2 cup brown rice.