Congratulations to our June 2014 Round Winners!!!! GREAT job! If you’d like to know your individual results, please let me know. 🙂 I hope you’ll join us for the next round!
So I was out Thursday and Friday unexpectedly, which means I didn’t send out the reminder to send in weigh in results… and I only had seven people report in. Most of those people didn’t lose weight last week, so I don’t want to post those results when so few people reported in.
FINAL weigh in for this round is THIS Thursday, so I’ll see you then! If you’re not going to show up, please let me know because I usually spend a lot of time tracking people down on weigh in day. Thanks!
Weekends are tough. Sure, you can stick to the plan at work because you bring your food for the day. It’s already planned out and you don’t have many other options. At home, though, you have choices, choices, and more choices.
Here are some tips to get you through!
1.) Plan out your meals.
It takes a bit of time, but planning ahead will ensure you make healthy choices rather than ordering pizza at the last minute because you can’t find anything else.
(Let me know if you’d like the breakdown/recipes for this meal plan!)
2.) Keep easy-to-grab snacks on hand.
Buy snack-sized ziploc bags and fill them with healthy snacks like grapes, carrot sticks, nuts, etc. If they’re already portioned out, you can just grab them on the run. A super tasty treat? Emerald Cocoa Roast Almonds. 1 ounce has 150 calories, 13 g of (heart healthy) fat. They are delicious and help satisfy a chocolate craving. I buy a 38-oz container at Sam’s Club, put individual portions into snack-sized bags, and put the bags bag in the container.
3.) Decide what you’re going to eat before you go to a restaurant.
Get in some exercise and it will give you extra motivation to stick with your diet plan. You wouldn’t want to ruin all of your hard work with a handful of chips, would you? Doesn’t seem worth it! For some free online exercise videos, check out exercisetv.tv to have the pros lead the way!
Happy weekend, everyone!
Here’s a DELICIOUS-looking recipe from Prevention.com.
It looks like it takes a bit of time to prepare, so maybe save it for a weekend!
Serves: Prep: 20min Cook: 6hr 30min Total: 6hr 50min
- HEAT a large nonstick skillet over mediumhigh heat and add the onion, carrots, and apple juice. Cook, stirring occasionally, for 2 minutes. Add the zucchini and broccoli; cook, stirring occasionally, for 3 minutes, or until the vegetables are soft. Add the spinach, basil, and marjoram. Cover the skillet, remove it from the heat, and let stand for 2 minutes.
- IN a blender or food processor, combine the cottage cheese, Parmesan, and 1/2 cup of the mozzarella. Blend until smooth.
- COAT a 13″ x 9″ baking dish with cooking spray. Place 3 uncooked noodles in the bottom of the baking dish. Top with one-third of the cheese mixture and one-third of the vegetable mixture. Repeat layering 2 more times. Top with the remaining 3 noodles, the tomato sauce, and the remaining 1/2 cup mozzarella. Cover the dish with plastic wrap; refrigerate overnight to soften the noodles.
- REMOVE the baking dish from the refrigerator and let stand for 30 minutes.
- PREHEAT the oven to 350°F. Remove the plastic wrap from the baking dish and cover the dish with foil. Bake the lasagna for 40 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the noodles are soft and the top is golden brown. Let stand for 5 minutes before serving.
NUTRITIONAL FACTS PER SERVING