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Meal Plan!

Here’s my meal plan for today:

Breakfast 1 whole wheat waffle, 1 tbsp. syrup, 1/2 cup soy milk

Morning Snack 1/2 cup strawberries, 1 serving waffle chips

Lunch Spinach salad, strawberries, 3 ounces chicken, feta cheese, 2 tbsp dressing

Afternoon Snack 1 whole wheat waffle, 3 mini cucumbers

Dinner (plans) 3 ounces chicken, 1/2 baked potato, carrots, BBQ sauce

Things I left off the original plan:

B 1 egg, 1/2 cup soy milk

MS (added the chips)

L 6 black olives

AS low-fat cheese, hummus

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Happy Sunday! Quick entry, because I have lots left to do today. Posting this for the 3FC crowd that wants to know my eating plan for the week. Sadly, it’s a lot of repetition. My fridge is small and veggies and fruit take up a lot of space. 🙂   Not sure about Friday yet for some meals.

Breakfast M/W: 1 tortilla (I found one with 60 calories and 11 carbs) with peanut butter, thinly sliced banana, and strawberries. Brown the tortilla over the stove. I made one just now and didn’t need any oil or butter on my pan.

Breakfast T/Th: 2 egg whites, salsa (or LC cheese) on an english muffin

Lunch M/T/W: pasta salad: pasta, bell peppers, asparagus, corn, green beans, a little olive oil, seasoning. (Made this all today, it’s already in separate tupperware containers ready to go for each day)

Lunch Th/Fr: mini pizza with zucchini, onions, and…not sure what else. 🙂

Dinner M/W: spinach salad, possibly with cut up oranges/strawberries

Dinner T/Th: (only have time for a snack) banana with peanut butter

Snacks for the week: pack of nuts (have to be careful, these are 200 calories each), celery, carrots, cucumber. Veggies can be with or without hummus, raspberries, individual cheeses.

If I have time to make them: smoothies. Baby spinach, Greek yogurt, strawberries, banana, a little milk. Running low on freezer space so it might have to wait until later on in the week. Trying to find the best way to make them too. Thinking about making several batches of smoothies and freezing them in (don’t laugh) breast milk bags! Then I can take one or two out of the freezer as needed, let them thaw, and voila! I have a smoothie.

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New start!

Worked out yesterday. I was going to try out the “Zombies, Run” app on the treadmill, but only one treadmill was working and there was someone on it, so I did the elliptical instead. It was fun! I stopped after 25 minutes or so, but I am strongly considering doing it again today.


I’ll need to upload the pictures to photobucket before I can post them here, but I’ve been a very busy lady in the kitchen. I’m on a big smoothie kick. I just don’t eat breakfast, so I think if I start making smoothies it’ll be great. A simple, relatively easy to make, drink on the go breakfast.

First: I bought a big container of plain yogurt. Then I took my mini muffin tin and filled it up with yogurt, popping it in the freezer. I also put cling wrap over it, just so nothing accidentally got into it.

After a few hours? Bam! Little portions of yogurt. I divided up the minis into sandwich bags: 3 minis per bag.

Second? Fresh spinach. I bought a big family sized bag of it and stuck it into my food processor with some water. It took a few batches because my processor is mini. I tried to use my blender, but it wasn’t doing the trick. After I had pureed spinach, I poured it (well, spooned it) into two ice cube trays and stuck those in the freezer (again, covered with cling wrap.) Once that’s finished, I’ll add some cubes to the bags with yogurt.

Third: I bought some fresh strawberries yesterday. Yum! They looked great and were 2 for $7. After my mini muffin pan was free, I decided I’d use it for strawberries. I cut up the strawberries and filled up the pan. After that, I poured (well, again, spooned) water into each muffin cup. Cover with cling wrap and pop it in the freezer. Once those are done, I’ll transfer them to the yogurt and spinach bags.

I want to add more fruit to the bags for my smoothies, but I’ll have to see what I have. Actually, now that I write that, I have some bananas that are frozen. I can use those. And I have some canned peaches that I can freeze (in my muffin pan, of course!) Might go get some other fruit from the store to add.

When it’s all done, I’ll have sandwich bags that are portioned for smoothies. All I will have to do is dump a bag into my blender and add some milk. SO easy!


Water is very important to my healthier eating plan too. I’ve only had ONE soda since August 12th! But water can be a little bland. I found this container at Target. It’s the Rubbermaid Beverage Carafe. BPA free, stain resistant, supposedly dishwasher safe (I think I’ll stick with hand washing it, just in case). A great buy. I believe it holds 2 quarts of water. Where was I? Oh yeah. 🙂 I filled it up with water, then cut up a lemon, lime, and orange and put those in it. One last thing I added? 2 or 3 cranberry juice ice cubes! I bought 100% organic cranberry juice at the store, poured it into (you guessed it) an ice cube tray, and popped them out into a tupperware container. The juice is too tart for me to drink by itself, but it adds a nice taste to my citrus water.

For what it’s worth, I don’t have 15 ice cube trays going at once in my freezer. I have 2 ice cube trays and 2 mini muffin tins, but limited freezer space. Right now I have one mini muffin tin and both ice cube trays freezing stuff. I’ve been home today doing laundry, so it’s been easy to swap out the trays as they become available.

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