I’m sure that I’m not the only one that says this. Let me set the scene, you’re out at a restaurant, eating a great meal and you say to (yourself) or the people that you’re with “I could make this”. My kids are so used to me saying this that they now offer up the suggestion. Often starting a conversation with ” hey mom, you could make this into a salad jar right?” Well, challenge accepted. I SUPER love East Side Mario’s (ESM) Garden Salad. We don’t have an ESM near us (but hey, we have four, count’em – Mary Browns, Swiss Chalet, KFC and Popeye’s, chicken restaurants in town). Here is a picture of my most favourite restaurant salad.
Things are pretty much the same, well, the food is always changing as I find what works and what doesn’t. But my path hasn’t diverted. I’m still working towards improving my overall health, that involves increased physical activity and paying attention to what I’m eating. I find, with me anyways, I eat great, completely on plan then, I slip a little. With that slip, I tend to fall into some old patterns, this year, I’ve noticed that while I do slip, I don’t fall. Instead, I acknowledge that the spoonful of Reeses Peanut Butter spread is FREAKIN’ delicious, but it’s not worth it to finish the entire jar in one sitting. Believe me, I could do it.
I normally name my post before even typing it. I’ve checked out other bloggers how to guides and many suggest typing your post before applying a title. The reason I do it this way, is because my posts start with a random thought and I want to make sure that I stay true to that idea as I type. Case in point, I was going through my phone and saw a picture of a salad that I made last week and thought “wow, the Greek salad I make is good, but I really made it great when I changed it up”. Hence my post title.
A cloud bread that is. Have you tried this? What a great way to get the “bready” feel in an appetizer without all the carbs. I’ve heard about the bread but never really gave it much consideration. Until today.
Not everyone gets excited about sitting down and making a plan. BUT I love this part of my journey. It’s scary to think that I used to not know what I was having for a meal until it was dinner time or until I felt hungry. Using a very simple meal plan template, like the one I found in Excel, pictured here:
What a fabulous weekend! Candy store visits, movies, food and mason jar salads.
I am now in month two of the metabolic doctor supervised plan. If I don’t include last Thursday, as that was February 2, then I have lost a total of 12lb for the month of January. I keep getting asked about the plan, so I decided to put together a document that highlights what I’ve been doing this past month.
I woke up yesterday morning expecting to get on the scale and either go up (a bit) or little to no change. This wasn’t because of some misguided, “I expect to see something disappointing, but hope that I don’t” kind of feeling. This was based on a mid-week scale check (I know, it’s an addiction) and a silent run-down of my week. Was I ever surprised.
A couple of years ago my friend Lina introduced me to Roasted Red Peppers and I was hooked.
Repost: February 1, 2016
I do love the convenience and the of course, the deliciousness of the mason jar salads. But my journey to eating better doesn’t stop there. A friend of mine at work, an inspiration to physical fitness, asked me what I had had for breakfast one day. Well, on that particular day, I had forgotten my oatmeal on the counter at home, so other than a tea, no breakfast. She looked at me in complete shock. What? No breakfast? Plus, the one you were going to eat had no protein. You can’t do that. She then cut our meeting short and suggested (strongly) that I go get something to eat. So I did. But in doing so, I realized the options at our cafeteria held little to no interest, and next to no healthy options. Continue reading “Not just mason jar salads”