You know that feeling where you are hungry, and you know that you want something specific, but you have no idea what it is? That's where I am right now. Hungry!
I went to acupuncture today (if you haven't tried it, you should, I love it!) and part of the deal with that is that you can't do a good workout the rest of the day. That means I'm taking it easy tonight.
I got up and tried to do a workout this morning, but my media server was down, so I jumped in the shower and wanted to bike to work, when I remembered that I had a noon acupuncture appointment, making that a no go. I'm now 2 for 2 days of not managing to get a 30 minute work out in. Oh well.
Here are today's recipes:
1 scoop/packet chocolate Shakeology,
1/2 cup vanilla almond milk (or skim milk),
1/2 cup water,
1/2 banana (best if frozen),
1 tbsp natural peanut butter (or tbsp PB2),
1/3 cup ground granola (I forgot this, oops),
tall glass full of ice,
ground the granola first in your blender and then add all the other ingredients and blend again until smooth.
Snack: 1/2 banana with drizzled peanut butter (not as good as it sounds)
Chicken Quesadilla Wrap
• 4 oz chicken breast
• Low sodium taco seasoning
• ½ cup diced tomatoes
• 2 romaine lettuce leaves
• ¼ cup reduced fat shredded cheese • ¼ cup salsa
• Low carb tortilla shell or wrap
Season 4 oz skinless chicken breast lightly with low sodium taco seasoning and grill or broil on both
sides until cooked through. Cut chicken into strips and pile the chicken, ½ cup diced tomato, 2 leaves
of romaine lettuce shredded, ¼ cup reduced-fat shredded cheese, and ¼ cup salsa onto a 6 inch whole wheat low carb tortilla shells (about 60 cal).
Snack: 1/2 c cottage cheese
Flank Steak with Baked Potato and Asparagus
• 5 oz lean flank steak
• Low calorie steak marinade
• 1 cup of mushrooms
• Baked potato
• 1 Tsp. olive oil
• Asparagus spears
Broil a 5 oz flank steak (marinated in a low-cal marinade of choice) for approx. 6min each side or until done. Top with 1 cup of sliced mushrooms and onions sautéed in 1 tsp olive oil. Serve with 10 steamed asparagus spears and ½ of a medium baked potato with dab of butter.