In December of 2011 I was at my worst. I weighed over 300 pounds and was a size 3x(26-28). I ate two meals a day and starved myself and never moved.
Then I woke up. Now it is July of 2013 and while I am not done yet I now eat 4-6 small meals a day, and work out 5 to 6 days a week. I am now in a large or size 14 prospectively. I am well on my path to my fitness and size goals and feel just amazing. Now I am inspiring others on their own start which makes me feel wonderful and empowered. However, hearing the terms I said a year and a half ago hurts. It hurts because I know the pain behind those words. To hear someone say oh I am in the fat size, that hurts. To hear someone say I cannot give up soda, bread or chips, that hurts. I was there.
What I can tell all of you is that I am here to listen and support. Just know it is not easy to change to clean eating, but once you do, it is worth the aggravation of changing. A year and a half from now, I hope you are inspiring people to start their own life changes as well.
One of my dear friends Michelle probably loves teriyaki chicken as much as I do. Problem is a lot of sugar. You can use substitutes, but where as I like to eat all natural food, aka not processed that is just not acceptable. This is still not great, but a lot better for you than other recipes that are out there. So this is a link to a recipe for baked teriyaki chicken on another blog.
Let’s face it. You switch to clean eating and salads are now a way of life. I love salads and eat one a day. Best way to make a meal fun. However, if you think salads are boring, then here are some veggies I buy that are readily available at this time of year that can add some amazing flavor to your salads and make them well worth your time prepping and eating.
Red, orange or yellow pepper
Cucumbers and look for the lemon ones
Right now going to a farm stand and getting any of this is dirt cheap. Well worth your time and effort. You can chop at the beginning of the week and bag or do what I do and prep as you go. Tons of flavor but not too strong. I like variety when I make my salads and this helps. Oh and buying feta cheese for a sprinkle is always fun as well.
Snacking has got to be the hardest thing to conquer when eating clean. Easy enough to grab a handful of nuts, or carrots and celery with hummus or a piece of fruit, but what about more variety than that! FREE today on Amazon if you have a kindle or the kindle app for your android tablet or ipad. Go on over and grab it!
So a few weeks ago as I started my workout Monday, I noticed on the board, one of my favorite exercises. The dead lift. Most women cringe at lifting, I live for it. I get so much energy and power from it, that it lasts for days on end. So two weeks ago I stopped at 130 lbs. My trainer noted that I could go MUCH heavier. So today we revisited the dead lift for the first part of the workout and I reached a personal best of 195 lbs. Love it!!!
Then it was off to a local farm for veggie shopping. I picked up scallions, a lemon cucumber, normal cucumbers, tomatoes, fennel, plums, bananas and fresh jalapenos.
Then it was down to Providence to pick up my daughter and a great short visit with my sister and my newborn niece. My sister commented on how good I looked and we both smiled and I went into detail about my morning at the gym.
So now to dinner..I made a great salad with spinach, red cabbage, red pepper, fennel, red onion, avocado, tomatoes and chicken.
For the chicken I used a covered skillet and one chicken breast, sea salt to taste, pepper, ginger, one diced jalapeno and the juice from one quarter of a lime. Turn it to medium heat, cover and flip after 10 minutes to finish cooking for an additional 5-10 minutes. Cut up and serve on the salad. I always use a vinaigrette dressing with my salads, and this was just so good.
Which equates to me to be the BEST way to cook. Meat is already cooked so dinner is done in no time at all. Dice it up and throw it on a salad or here is a meal I made tonight.
Thinly sliced zucchini and summer squash
1 diced up scallion
sea salt and pepper to taste
Throw in a frying pan with a small splash of extra virgin olive oil to get things started and this is a great dinner fast!
So tonight I made a wonderful chicken.
4 skinless boneless chicken breasts
1 tsp of ginger(fresh or powdered will be fine)
1 tbs of ginger
1/4 of water or vegetable stock(veggie stock is better)
sea salt and pepper to taste
I used a frying pan on the stove with a lid on medium heat
add veggie stock
Add the chicken breasts
add sea salt and pepper(I added very little sea salt as a little goes a long way)
dice up scallion and add
take lemon and quarter it, squeeze juice over chicken and then throw in rinds and cover
cook about 15 minutes on each side and I promise the chicken with salad is amazing.
I promise to take pictures from now on and add them!