Planning isn't half of the battle...IT IS THE BATTLE

Let's face it, it is tough to accomplish a goal without a plan. I mean, seriously, it is tough.  Have you ever had an idea and you just tried to "wing it?"  If so, were you successful?  I bet, more often than not, you are unsuccessful. I do not say that to be mean.  I say that because I know that feeling very well.

Over the weekend, I opened up about my recent weight gain. Lately, I had been really struggling getting back on track.  I would start the week off good and just fall off the wagon very quickly.  I was unenthused about my workouts and my meals.  I was just a hot mess.

So, I went back to what I know.  I knew that I needed to clean up my nutrition.  It was a MESS.  I needed something simple and easy.  Something DO-ABLE.  I wanted quick workout to go with my busy schedule.  So, I had to sit down and put my plan together.  I had to develop a goal and the steps needed to get me there. 

So, I put my nose down and focused.  My goal is to lose 13 pounds in 21 days.  My meal plan will be laid out weekly and my food will be prepped.  Day 1 is in the books!

I have added my meal plan to my Facebook page.  I am hopeful that this gives you some ideas on how to clean up your eating.

Grilled Peaches

Okay, so I anticipate spring and summer not only because of the weather 🌞🌞, but also because of the delicious, fresh fruits and veggies 🍑🍑🍑.  These GRILLED PEACHES look totally INSANE....and by insane, I mean freaking DELICIOUS.  

Source:www.claimingourspace.com

Ingredients 

🍑4 peaches, ripe yet not too soft, pitted and cut into quarters

🍑1/4 cup brown sugar

🍑2 teaspoons vanilla

🍑1/4 teaspoon ground ginger

Directions

🍑In a large bowl, mix together brown sugar, ground ginger and vanilla.

🍑Add peach quarters, mixing to ensure all pieces are covered with the sugar mixture.

🍑Let sit 15-30 minutes. During this time the mixture will become wetter and more liquidy.  

🍑Toss every 10 minutes or so to ensure peaches stay coated.

🍑On a hot grill with clean grates, place peaches, flesh side down. Cook for 3-5 minutes, depending on the heat, which should be turned down if the peaches begin to burn. 

🍑Flip peaches to other flesh side and grill for another 3-5 minutes.

🍑Peaches should now be soft and ready to serve.

Some serving ideas:

🍑drizzled with a little honey

paired with vanilla ice cream (my favorite)

🍑topped with toasted almonds

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Protein Boost Bites

Sometimes you just need a bite of something ooey, gooey and yummy!  These little bites look so good and good for you!

Source: choosingsimplicity.wordpress.com

Ingredients:

1 cup organic rolled oats (make sure they are GF if you have a gluten sensitivity)

generous 1/2 cup organic peanut butter (or other nut butter)

1/3 cup raw honey

1/2 cup organic coconut flakes-unsweetened

2 TBLS cup organic flaxseed

2 TBLS cup organic chia seed

1/4 cup organic mini chocolate chips or coarsely chopped regular-sized chocolate chips

1/4 cup organic dried cranberries, chopped (optional)

1 tsp organic vanilla

 

Direction so:

Place flax and chia seed inside of a clean coffee grinder and process for a few seconds or until fine, being careful not OVER grind or it will get clumpy and oily.

Place all of the dry ingredients into a mixing bowl and mix well.

Add in the wet ingredients (nut butter, honey, vanilla) and mix well with a spatula.  Towards the end you can also use your hands a little if needed.

Using a small cookie scoop – ball out the mixture into your hands, gently squeeze it all together then roll it out into ball shape.  Place in a large tupperware container and repeat this process until all of the mix is used up.

Thee can be stored in an airtight container in the fridge for up to a couple weeks.

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Bacon Spinach Egg Muffins

If you're always running late in the morning and struggling to get breakfast in, then you need to SHARE this recipe to timeline so you always have it!

These Bacon Spinach Egg Muffins can be made a head of time so you can just "grab and go!"  

Source: Melissassouthernstylekichen.com

Ingredients you’ll need:

✨10 large eggs

✨1/2 cup heavy cream or half & half

(I sub with Almond Milk)

✨1 tsp plain or seasoned salt

✨1 tsp mustard powder

✨1/2 tsp onion powder

✨1/2 tsp garlic powder

✨1/2 tsp black pepper

✨1/2 lb bacon cooked and crumbled

✨2 cup shredded sharp cheddar cheese, divided

✨1 cup loosely packed fresh spinach, thinly sliced

✨1/3 cup self-rising flour or biscuit mix [i.e. Bisquick]

✨2 green onion, thinly sliced

✨1/4 cup diced pimento or red bell pepper

Directions:

✨Preheat the oven to 350°F.  Spritz a 12 cup muffin tin with cooking spray and set aside.  In a medium mixing bowl, whisk together the eggs, cream and seasonings

✨Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops.  Mix until the ingredients are evenly distributed.

✨Divide between the muffin cups.  Depending on how you divide the mixture, you may be able to yield more.  Sprinkle the tops with the remaining shredded cheese and bake for 25-27 minutes until golden and puffy. Serve immediately.  Makes: 12 egg muffins

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Spinach Parmesan Crostini

When creating a menu for a party, I ask myself three things:

Is it easy?

Is it yummy?

Is it pretty?

These Greek Style Cucumber Cups are a for sure WINNER!  They are EASY, YUMMY and PRETTY!  Your friends will certainly be impressed with these little morsels of goodness!  

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Source: The Comfort of Cooking

Yields: About 15 Cucumber Cups

Ingredients

✨2 cucumbers

✨1/2 small red onion, finely chopped

✨1/2 red bell pepper, finely chopped

✨1 vine ripe tomato, seeded and finely chopped

✨1/8 cup black olives, pitted and chopped

✨1/4 tablespoon dried oregano

✨1/8 cup fresh feta, crumbled

✨1/4 cup parsley, chopped

✨Juice of 1 lemon plus 1/2 tablespoon zest

✨1 tablespoon extra virgin olive oil

✨Salt and ground black pepper

Directions

In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.