How I Accidentally Ate Less for Breakfast, But Was Still Satisfied!

Weird, right? How could I accidentally eat less for breakfast? Didn’t I take what I was going to eat out of the refrigerator, make the food, and eat it?

Yep, I did. But, after breakfast Sunday, I looked into the cast iron skillet, and said, “Hey B, are you still hungry?”

My partner replied, “No, I’m good!” I said, “Yeah, me too, weird. Did you know we just ate half the amount we normally do for breakfast, and I used the same amount of food I usually do?”

“No, I had no idea! You should blog about it.”

Of course, when your smart, awesome partner has an idea like that you listen.

So, how did this happen?

Here is a picture of my “usual” breakfast (mixed vegetables and meat, on greens with eggs, fruit, sourdough toast with butter, and cold brew coffee):

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Here is what I made to accidentally eat half of my “usual” (mixed vegetables and meat frittata on greens, fruit, sourdough toast with butter, and cold brew coffee):

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I used the exact same amount of ingredients that I usually do to prepare breakfast. The only difference was that I used one extra egg in the frittata to make sure it fluffed up properly. This is how much food was left after we were done eating:

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Basically, we accidentally ate half the amount of food that we normally do because it was prepared in a different way. Interesting.

ACTION STEP: What is one way that you can change a “usual” item into something that will serve your goals better? How can you make it just a little bit better? Here are some examples:

  • sourdough bread instead of white bread
  • cappuccino with cinnamon instead of frappaccino (that will save you around 400 calories alone!)
  • add one more serving of vegetables to your dinner plate than usual
  • drink one glass of water before each meal
  • put utensils down between bites of food, chew more than usual
  • club soda with a orange slice instead of orange soda
  • turn off all electronics one hour before bed
  • unsweetened almond milk instead of sweetened almond milk
  • homemade “healthy” cookies instead of the store bought version
  • eat on a smaller plate than usual
  • use half the amount of cheese in your grilled cheese sandwich
  • oats instead of cereal
  • you get the idea…

Can you think of some others? Feel free to share how you would improve your “usual” to better serve your goals!

 

 

Easy Brussels Sprouts!

First off, Brussels sprouts are in the cruciferous vegetable group. You know, they mingle with broccoli, cauliflower, cabbage, and other similar leafy greens. They’re really high in Vitamin K, Vitamin C, anti-oxidants, and fiber, and they’re a really low calorie option if you’re being mindful of your weight.

So, yeah. Healthy.

You know Brussels sprouts are good for you. You know you should eat them. But, you might not know what to do with these little delicious cabbage look-alike’s.

Let me help you out!

*** If making this recipe, you must use fresh Brussels sprouts.

1 tbsp butter
1/2 pound fresh Brussels sprouts (about 15-20)
salt and pepper to taste

Warm butter over medium-low heat in a skillet.
While that’s warming, cut Brussels sprouts in half, lengthwise.
Place Brussels sprouts in skillet (make sure the butter is melted) flat side down.
Cover for 15-17 minutes (until they’re golden brown).
Avoid peeking at them, just let them be.
Season with salt and pepper.
Toss them around a little.

Serves 2. ENJOY!!!

This recipe gives the Brussels sprouts a nice nutty, crispy flavor. They’re a great addition to any meal, and they’ll make you seem fancy! GO YOU!

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Do you have a favorite way to eat Brussels sprouts? Share away!

How to Make Healthy Food Choices on Vacation!

Y’all! I just got back from a reeaaaaaaaalllllly fun trip to Florida. I went to Universal Studios for two days, then to a wedding on a boat in Clearwater Beach! What a blast!

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Need less to say, I was eating out a lot. Here are my top tips for eating out on the road:

  •  Plan ahead. Look at menus, bring healthy snacks (like apples, carrots, salmon jerky, nuts, etc.), decide where you’ll eat in advance, and about what time you’ll go. Having a plan helps you stick to it, and takes the guessing (and worrying) out of the equation.
  • Don’t wait until you’re really hungry to make a food decision. This goes along with the above tip. If you’re prepared, you’re less likely to binge on churros!
  • Seek out vegetables. I know it’s possible since I just had some GREAT meals, at a theme park, that had a lot of vegetables. One meal even came with broccoli, carrots, cauliflower, and peas. And they were big portions too!
  • Seek out grilled protein. Sure, it’s easy to grab those chicken strips and fries, but there are better options. I even had a smoked, pulled chicken salad at The Three Broomsticks (Harry Potter fans know the reference, I’m sure). It was sooooo good, and reasonably priced.
  • Think about how you’ll feel afterwards. Say you want to go for the pizza dipped in ranch dressing. Will that make your gut feel like a brick? Maybe that’s not the best option when you’re about to go on a ride that spins you around and flips you upside down…
  • Avoid snacking. Every fifty-ish feet in theme parks there’s another vendor selling something. Ask yourself, “Am I really hungry?” Those dippin’ dots probably won’t satisfy you if you are.
  • Plan for GFG’s (guilt free grubs). I saw a key lime cheesecake in the window of a bakery, and knew I had to try it. I made a mental note, then came back to have it when I was more hungry, and then enjoyed the heck out of it! In places like a theme park, the food will still be there later. Do you really need to eat it RIGHT now? Plus, if you know you’ll be enjoying a delicious snack later, it could help you eat more healthy foods leading up to it.
  • Eat less frequently. I usually eat three square meals a day and no snacks. This trip, I stuck to two meals. Mostly because I wanted to ride as many rides as I could, but also because I knew the meals would probably be higher in calories than I was used to. I knew that fewer meals containing higher calories would still put me at an appropriate amount of energy intake for my movement needs those days.
  • Carry a water bottle, and continue to drink plenty of water (yep, it’s there under my sweatshirt in the first picture!). There were tons of drinking fountains all over the theme park, and when we sat down to eat at a restaurant, the servers even filled my bottle with ice. How nice! You may even need more water than normal if you’re outside a lot in the sun!
  • Have fun!!! Try new foods, or the local cuisine!

BONUS: I gained NO weight, and felt comfortable (not bloated and gross) the whole trip. I’d call that a win!

So, there you have it!

ACTION STEP: Next time you’re out of town on vacation, pick one or more of these tips to implement. Then tell me which one you tried and how it went!

Kangaroo Burgers!

Have y’all ever tried kangaroo? I hadn’t yet, and saw a package of ground kangaroo from one of my favorite grocery stores, Sprouts.

I had to try it!

A one pound package contains:

  • about 440 calories
  • about 110 grams of protein
  • about 4 grams of fat
  • about 4 grams of carbohydrates

For a pound!!!! What a healthy, lean, delicious protein source!

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So how did I prepare this? I made burgers!

1 pound kangaroo meat
1 tsp dried minced onion
1 tsp artisan salt

Mix all the ingredients in a bowl with your hands.
Form into 2-3 burger patties.
Grill on each side for 5-7 minutes, depending how well you like them done.
Let the burgers sit to the side for a few minutes before eating.

I cooked mine to about a medium.

OK, so how do they taste?

YUMMY!

They are very lean, so you’re not going to get that satisfying greasy burger taste in your mouth. Many people might think that kangaroo meat will taste game-y. I wouldn’t agree with that. I would describe it like a leaner, wilder burger. HA! You definitely don’t want to overcook it, as it will easily dry out with such a low fat content.

Maybe you can try something new this week and give kangaroo meat a whirl, I’m glad I did!

Slow Cooker Chicken Stew!

By now, y’all know how I like to keep recipes simple and easy. So why change that?

2.5 pounds frozen chicken thighs
4 sliced carrots
4 sliced celery stalks
1 large diced onion
3 sliced jalapenos
10.5 oz can cream of mushroom soup
1 tbsp Italian seasoning
1 tbsp black pepper
1 tbsp artisan salt

Place everything in a slow cooker in the order listed above.
Set the crock pot for 8-10 hours of cooking.
Give it a stir when it’s done. Yes, that’s it.

Serves 4-6. ENJOY!!!

This is really good by itself, or served over rice.

This is also a good “make before you go to work” meal. It only took me about five minutes to throw together. Would you be willing to get up five minutes earlier in the morning to have a hearty dinner ready for you when you get home?

Sounds like a good trade!

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