I wont do a long backstory here, but I do want to preface this a little bit. I was already about 15 lbs overweight when I got pregnant with my daughter in January of 2016. By the time I had her, I had gained another whopping 40 lbs…landing me at 55 lbs over weight. Everyone (including my doctor) told me it was fine, that I would lose a lot when I had her, and that breastfeeding would make the weight “fall off”. Well, I was about 12 lbs lighter when I got home from the hospital, but gained it back pretty quickly because I was eating a high caloric diet trying to produce milk. By Christmas, she was 3 months old, and I weighed the same as the night that I had her. The next 9 months were full of poor eating habits, and even worse excuses: “I don’t have time to work out”, “I don’t have the money to eat healthy”, “My family loves me no matter how I look”, “If I lose weight, I’ll have to buy new clothes that I can’t afford”…talk about pathetic. Sound familiar? By the time her first birthday rolled around, I was hiding in the background of pictures and avoiding mirrors completely. Something had to give…before all my buttons did. I decided to start working out 30 minutes 3 times per week, and that helped. I lost 10 lbs in October 2017, then the holidays hit. My clothes were too tight, I was exhausted, and I looked and felt like hell. In January of 2018 I started working out daily, but did not change my diet. I lost about 10 lbs between January 1st and March 1st of 2018. March is when it ALL changed for me. I decided to take control of my eating addiction. It was OUT OF CONTROL. I was just inhaling food and not even tasting it. My helping at each meal was the same size (or bigger than) my husbands (who is 6 feet tall). I still struggle with not grabbing a handful of Cheez-its, or eating half of a pizza…but I have the willpower now to stop and think “Is 5 minutes of inhaling food really worth totally screwing up the progress that you have worked so hard for?” The answer is no. Back away from the pizza! So without further ado, here is one week of semi-healthy recipes that kick started my weight loss back in March. I have lost 30 lbs since March 1st (10 of those were the first two weeks of March with these recipes). I will post week two soon. I am now down 55 lbs from the night I had my daughter, and would like to lose another 20 to hit my goal weight.
Breakfast: Fruit Smoothie
I prep smoothies on Sundays and throw them in the freezer. In each plastic bag I add:
1/4 cup strawberries
1/4 cup blueberries
1/4 cup raspberries
1/2 banana (slices)
1/2 cup of spinach
Two spoonfuls of yogurt (any lowfat yogurt works, I use strawberry)
Freeze in individual Ziploc bags
*Add 1/4 cup water before blending
Lunch: Turkey Salad
-1 cup of spinach
-2 sliced of low fat turkey (sliced)
-3 cherry tomatoes
-Blue cheese crumbles
-Two tablespoons of Walden Farms Italian Dressing (calorie free, sugar free, fat free, carb free,gluten free, cholesterol free…can’t beat that!)
Dinner: Chicken Cobb Salad
Handful of spinach, bacon, hard boiled egg, avocado slices, blue cheese, grilled chicken, two capfuls of the same dressing as above.
Breakfast: Fruit Smoothie (see above)
Lunch: Avocado Chicken “Taco”
I like to incorporate leftovers into our lunches as much as possible! For this recipe, I chopped up the remaining chicken and seasoned it like taco meat. My husband and daughter had regular chicken tacos for lunch, I put mine in an avocado with sour cream, onion, blue cheese, tomato, and cheddar cheese (yes, two different cheeses)! Yum!
Dinner: Eggplant Pizza
I made my family regular pizza, and I made mine on eggplant slices.
Slice eggplant about 1/2 an inch thick, bake in oven for 15 minutes at 350 degrees. Remove and top with pizza sauce, mozzarella cheese, and pepperoni. Bake until cheese is melted (5-10 minutes). Enjoy!
Breakfast: I skipped breakfast and just had a Topo Chico (mineral water)
Lunch: Leftover Eggplant Pizza
Dinner: Poblano Peppers Stuffed with Taco Meat
Slice poblano peppers in half length ways. Bake in oven for 20 minutes at 350 degrees. While those are baking, cook hamburger meat and season like taco meat (I also sauteed an onion with the meat). Remove poblano’s from oven and fill poblanos with taco meat. Return to oven for 10 minutes. Top with cheddar cheese and sour cream!
Breakfast: 2 hard boiled eggs
Lunch: Leftover Poblano Pepper Stuffed with Taco Meat
Before I introduce the next two dinners, I’ll tell you how I prepped. A friend of mine gave me one of those amazing veggie choppers for Christmas. It’s got super sharp blades, and you just put in your veggies and pull it like a weed eater string! It is AMAZING! Well, I forgot that I had in in my cabinet, and I went a little overboard with my prepping when I found it….
Dinner: Turkey Goulash
Brown ground turkey with onion. Add chopped carrots, celery, peas, onion, and cabbage (bottom bowl in picture above) to your browned turkey. Drizzle with olive oil and continue cooking until everything is nice and soft.
Breakfast: Fruit Smoothie
Lunch: Turkey, bacon, avocado salad from Subway
When I go into town and it’s close to lunch time, I’ll stop into Subway and grab a salad. They can turn any sandwich or wrap into a salad. I always get the turkey, bacon, avocado wrap put on a bed of spinach with olive, onion, cheddar cheese, and tomato with a little bit of ranch dressing.
Dinner: Meatball Soup
I like to make homemade meatballs when I make this soup, but frozen meatballs will work just as well. To make my meatballs I take 3 lbs of ground beef, season with salt and pepper, add an egg (it makes them stick together a little better), and roll them into balls. Throw them in the freezer for about 30-45 minutes so they don’t fall apart when you cook them. Stick them in the oven for 30 minutes at 350 degrees.
For the soup: This is where the other bowl of chopped veggies gets thrown in (everything except peas…although I’m sure those would be tasty in this as well.) Saute carrots, celery, onion, and cabbage in olive oil or butter in a soup pot. Add the cooked meatballs. Then add a couple of boxes of beef broth and let simmer for about an hour on low heat.
Breakfast: Topo Chico (Mineral Water)
Lunch: Leftover Meatball Soup
Dinner: Pork Chop and Brussels Sprout Sheet Pan Dinner
This is one of my favorite meals to make because it’s all in one pan, and it makes for an easy clean up! I chop the brussels sprouts in half and scatter on a glass baking pan around the pork chops. Add in half of an onion, sliced. Drizzle with olive oil, and sprinkle garlic salt all over. Place in oven and bake at 350 degrees for 30 minutes, or until pork chops are starting to brown.
Breakfast: Bacon and Eggs
We like to do a big family breakfast on Sundays. It’s the only day of the week that we both have off of work. My husband is a breakfast guy, so he cooks bacon and fried eggs almost every Sunday. My husband and daughter enjoy theirs with toast.
Lunch: Turkey, Bacon, Avocado Salad from Subway
Dinner: Meatloaf with Cheesy Broccoli (I made an extra meatloaf and froze it!!!)
Take 5 lbs of hamburger meat, 1 lb bacon, add salt and pepper, 2 eggs, 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, 1 chopped cup of spinach, 1/4 cup sour cream, and a cup of ketchup. Mix together with your hands.
Shape into a loaf on a baking sheet (I did a 3 lb loaf and a 2 lb loaf). Bake at 350 degrees for 45 minutes, drain the grease, then bake another 30 minutes or until cooked through. We did cheesy broccoli as a side and that’s pretty simple. Add 1/2 inch of water to a pot, add broccoli and let it steam for 20 minutes. Drain any excess water. Add 2 tablespoons of butter and Velveeta to your desired consistency…I like it extra cheesy!!!
Hope you enjoy these! Let me know if you try any of them and what you think! I will post week 2 later this week. Happy cooking!