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Baby Love
Volumes of Faith
Some people have very loud faith. You can hear them coming from a ways off. You can hear them over the noise of life. You can pick out their voices among others. And you don't have to strain to hear them. I like loud faith. Sometimes I think I need to hear loud faith or I might miss the message. And I don't just want to hear the message - I want to hear it directly and unmistakably. I tend to think: good faith, like good music, is better loud.
But then again, have you ever noticed that when someone whispers, you lean in a little closer? And without even realizing it, you become a little quieter as you try to hear what they're saying. You try to block out some of the noise around you so you can focus more on the quiet words. Maybe a quiet faith can still be a tool for God.
Instead of worrying about the volume of my faith, I think I will focus on the breadth of it.
This week's meal prep tips
I am a big fan of planning ahead. By spending a little extra time in the kitchen at the beginning of the week, daily meals and healthy food choices are quick and easy.
After my trip to the grocery store, I do the following:
1 onion
1/2 red pepper
1/2 orange pepper
1 zucchini
1 yellow squash
2-3 tomatoes
1/2 bag of baby spinach
I keep this mix in a sealed container in the fridge. These veggies will be added to egg beaters for breakfast, mixed with the turkey sausage this week (more on that to follow), cooked with the lentils, and used as salad fixings. A little chopping on day one = throwing together a healthy meal in minutes all week.
Louis Rich Frozen Turkey Sausage is pretty awesome. It is super lean, high in protein, and really versatile. This week, I mix it with a cup or so of the chopped veggies, a little seasoning (salt, pepper, Garlic Mrs Dash are my go to's) and 1/2 cup of panko bread crumbs. Shape into meatballs and bake on a sprayed sheet at 350 for about 22-25 minutes or until done. One night, these meatballs are part of a dinner served with bbq sauce or spicy ketchup and another night, served with marinara sauce. Any left overs can become a meatball sandwich. Three super economical meals with very little prep.
The pork tenderloin tells a similar story. It can be a pricey cut of meat but again, very lean, no waste, and multiple meals. Get one (or more) on sale to have on hand in your freezer. I get the pre-seasoned ones. Throw it on a hot grill for 10 minutes on one side and 8 on the other. Make sure the internal temp reaches 170. Let the meat rest at least 10-15 minutes before slicing it very thin. Thin slices with dinner the night I grill, then leftover slices for sandwiches, salads, and added to fried rice. Next week's meal plans will use this week's leftovers. I usually get 2-3 meals from one tenderloin.
Chicken for the week - cook once, eat 3-4 times!! Place 3-4 large chicken breasts in crock pot. Season the chicken, add 1 onion (quartered), a couple stalks of celery, and 1/2 cup of water or chicken broth. Cook on high for 2 hours, then low for 3 more. Remove chicken and allow to cool. Discard veggies. Strain and reserve cooking liquid. Shred cooled chicken and portion into containers for 3-4 meals, add a couple tablespoons of rerserved liquid to each. Done and done.
With a plan and some prep, you can save time, save money, and eat healthy all week.
Meal Plan 2
Monday:
Breakfast: banana protein pancake
Lunch: chicken, spinach, and hummus wrap and berries
Snack: apple with peanut butter
Dinner: chicken quesadilla, pico, and guacamole
Tuesday:
Breakfast: cereal with milk
Lunch: mixed green salad with lentil burger
Snack: protein shake
Dinner: veggie filled turkey meatballs, roasted cauliflower, caprese salad
Wednesday:
Breakfast: egg beaters with veggies
Lunch: hummus, baby carrots, cottage cheese, wheat thins
Snack: Greek yogurt with low fat granola
Dinner: jerk chicken, brown rice with zucchini, carrots, and peppers
Thursday:
Breakfast: cereal with milk
Lunch: Green Giant Simply Steamed garden veggie medley with lentil burger
Snack: protein shake
Dinner: pork tenderloin, teriyaki broccoli, butternut squash
Friday:
Breakfast: egg beaters with veggies
Lunch: pork, spinach, and hummus wrap and berries
Snack: Greek yogurt with low fat granola
Dinner: spaghetti squash with marinara sauce and veggie/turkey meatballs
Saturday:
Breakfast: banana protein pancake
Lunch: salad with hard boiled egg
Snack: apple with peanut butter
Dinner: soup made with the week's left over chicken and veggies, (freeze left over soup in individual portions)
Sunday:
Breakfast: cereal with milk
Lunch: black bean and corn salad with sliced pork and avocado
Snack: protein shake
Dinner: out to dinner :)
Meal Plan 2 Shopping List
This week's activity...
Sunday
16 mile run
3 mile hike to Clifton Mill, pictured above
(no dogs allowed on this trail -sad face- but it was beautiful)
Monday
45 minute Cardio/Resistance interval class
15 minute core conditioning class
2 mile dog walk
Tuesday
3 mile run
3 mile dog walk
Wednesday
1 hour bar bell class
3 mile dog walk
Thursday
3 mile dog walk
2 12 minute HIT workouts
15 minute ab series
Friday
5 mile run
2 mile dog walk
Saturday
1 hour bar bell class
15 minute abs series
Workout #1 - 12 Minute Workout
I love 12 minute workouts.
12 minutes.
Workout.
What's not to love?
Not that I think 12 minutes a day is enough -- but couple a few a week with running/walking and I am a happy camper. No excuse for not enough time - 12 minutes!?! Little to no equipment necessary (this one requires a chair). And not a lot of space. But wear shoes. Even if you work out on carpet - be nice to your feet and knees. 12 minutes - long enough to break a sweat and rev your metabolism but short enough that you know you can finish.
I use http://www.bodyrock.tv/ for inspiration and then build my own. I like all 12 exercises to be different. I print them out. I put them in page protectors. I have a binder of them. I know. I'm ill.
I play loud music. And I use the app A-HIT Interval Timer on my phone. It's great because you can build your own customized workouts. The timer counts down, gives you a 3 second warning, and is loud enough to hear. Highly recommend.
Make your own hummus for pennies per serving
Hummus.
Smooth. Creamy. Perfect with baby carrots or as a sandwich spread.
Make your own hummus and know exactly what's in it. Adjust ingredients to your own taste and play with new flavors. Here's a quick and easy basic recipe to start with. Change it up to fit your preferences.
1 16 oz can garbanzo beans, drained
1 roasted red pepper (from a jar - great to have on hand as they add so much flavor to soups/salads)
1 Tbs peanut butter - measure this, don't cheat :)
2 tsp olive oil
2 tsp lemon juice
1 tsp Garlic Mrs Dash
salt and pepper to taste
Place drained garbanzo beans in bowl of food processor. Process until crumbly looking. Add the equivalent of a whole (or close) roasted red pepper, peanut butter, seasoning, and lemon juice. Turn on processor and add olive oil. If the consistency is too thin, add a teaspoon or two of liquid from the jar of roasted red peppers. But don't make it too thin - you want it to stick to your baby carrots!
A third of a cup serving (yes, a THIRD of a CUP - notice the grocery store version's serving size is 2 Tbs...) contains:
60 calories
3 g protein
9 g carbohydrates
2.5 g healthy fat
First Week Shopping List
First Week Meal Plan
Saturday:
Breakfast: eggs with veggies
Snack: fat free Greek yogurt
Lunch: vegetable/bean soup or chili and carrots with hummus
Snack: apple with peanut butter
Dinner: grilled chicken, asparagus, and sweet potato
Sunday:
Breakfast: cereal with milk
Snack: lunch meat turkey and fruit
Lunch: vegetable/bean soup or chili and carrots with hummus
Snack: protein shake
Dinner: salad with croutons and chicken or pork
Monday:
Breakfast: eggs with veggies
Snack: fat free Greek yogurt
Lunch: salad with turkey and an apple or berries
Snack: apple with peanut butter
Dinner: lentil loaf and green beans
Tuesday:
Breakfast: cereal with milk
Snack: lunch meat turkey and fruit
Lunch: quinoa with lentils, chicken or pork and a hard boiled egg
Snack: protein shake
Dinner: chicken, couscous, and cauliflower
Wednesday:
Breakfast: eggs with veggies
Snack: fat free Greek yogurt
Lunch: quinoa with lentils, chicken or pork and a hard boiled egg
Snack: apple with peanut butter
Dinner: grilled chicken or pork and broccoli
Thursday:
Breakfast: cereal with milk
Snack: lunch meat turkey and fruit
Lunch: sandwich on low carb bread and sugar-free jello
Snack: protein shake
Dinner: turkey burger on low carb bun and salad
Friday:
Breakfast: eggs with veggies
Snack: fat free Greek yogurt
Lunch: sandwich on low carb bread and sugar-free jello
Snack: apple with peanut butter
Dinner: lean beef, brown rice, and carrots
A few explanatory notes for PDHL meal plans:
- Try to plan refined carbs (like bread and cereal) around your physical activity...if you exercise in the morning, eat carbs for breakfast; if you exercise in the afternoon, consider carbs for dinner.
- If your job involves a lot of sitting and little movement, stick to few starches. Instead eat lots of fruit and veggies and lean protein during the day.
- Make sure your snacks are a mix of protein and carbs so that they keep you full, longer.
- Try not to eat anything within 2 hours before you go to bed. This forces your body to use up the leftover sugar eaten throughout the day in your blood and to then burn some fat overnight.
- Remember any good nutrition plan is all about balance! If you really like chocolate, it is okay to "cheat" with moderation.
- Accompany a food plan with a fitness plan for a healthy lifestyle (more on this in upcoming posts!).