Happy Friday!

Happy Friday!!

This week I have been totally slacking on… well everything! My poor husband has had to do just about all the cooking and cleaning, haha!

Every day this week I have worked all day, and each evening I have had VBS at church where I have been chasing around 1st and 2nd graders for 2 + hours, so by the time I get home I have been very low on energy! I have been eating mostly healthy (apart from the VBS dinners I’ve had which are child size portions of chicken nuggets and goldfish crackers…) but my workouts have definitely suffered! I did yoga on Tuesday, and then this morning I did 21 Day Fix Total Body Cardio. I would have loved to do more workouts, but I have needed that extra sleep in the mornings! I fully intend on getting back into my routine next week, but this week I am counting chasing kids around as my workouts. 🙂

I did have a very tasty and healthy breakfast yesterday:

Healthy Breakfast

This was 2 eggs with 1/4 cup turkey sausage, 2 tbsp shredded cheese, 1/4 of a green pepper, and 1/2 roma tomato with a whole wheat english muffin and 1 tbsp of grape jelly! Yum!

This weekend I will be headed to Raleigh with my mom and sister to do some wedding errands! Have an awesome weekend, I know I intend to!

Emotional Eating

Emotional Eating

I started this blog with intentions to count my calories every day for a year. While I can say that I have been counting my calories daily since March 1st, I have not been mindful every day. Counting calories has been an awesome step for me, and I absolutely plan to keep at it. Blogging and also weighing myself each week keep me accountable too, so I am happy for taking all of those steps.

However, none of these have helped me to overcome emotional eating. It is something that I have struggled with probably since middle school. I know I am not the only person that does this, but I think it is a really embarrassing thing to talk about so a lot of people just don’t want to admit it. I know I don’t want to anyway! But sometimes the only way to overcome our obstacles is to face them!

The last couple of weeks have been hard for me because of some personal things going on and I always tell myself I won’t, but I have been turning to food. Sometimes I turn to food because I saw a beautiful girl on Pinterest, and I think “I will never look like that.” Comparison is the thief of joy!

The crazy thing is, I don’t overeat just when I’m depressed. It’s when I’m happy, stressed, excited, with other people or when I’m alone. If there is some sort of dessert around, it is ALWAYS calling my name. Most of the time, I have self restraint. The part of my mind that is rational says “Kelly, you know that this is bad for you. It will make you feel bad, and you will feel defeated” and I listen to it! But there are just those times that I do not take the time to think, my emotions take over.

As a person committed to health and fitness, as well as being a Christian, I know relying of food to feel better is wrong. I know this is not healthy physically or mentally! So I am going to try to use the journey I am writing about in this blog to overcome this forever. I have promised this to myself for years, that this is the last time. “I’ll get back to my healthy plan tomorrow, tonight is my last night of binge eating”. Since I have been eating so healthy for months now, when I DO binge eat food that is terrible for me my body rejects it even worse than it used to. If I eat too much junk, I feel sick sometimes for days! If that isn’t a sign to quit, I don’t know what is.

From now on, I am tapping into God’s strength for this. I know my willpower is strong most of the time, but God’s strength is never ceasing. He does amazing things through NOT amazing people, so I know He can help me with this! When I feel that need coming on, I will take a deep breath and ask God for help.

Saturday Weigh In and Carrot Cake Baked Oatmeal

Happy Saturday!

I weighed myself this morning and, I am still at 152. That is ok with me because I am very proud of getting in a workout 6 days this week, that were all 45 minutes to an hour long! I think I could have eaten a little better this week, so that is my goal next week. I plan to keep getting in my workouts next week, and try my best to keep my calories as low as I can (comfortably) every day.

I made an awesome breakfast for myself this morning, and I think anyone would enjoy it! I made Carrot Cake Baked Oatmeal.

Carrot Cake Baked Oatmeal

And it is delicious! And very different from what I usually have for breakfast. I often struggle getting in enough vegetables each day, and this is the BEST way to eat vegetables for breakfast! (Or at least it’s the tastiest!) Honestly I would eat this for a dessert any time, it’s that good!

Carrot Cake Baked Oatmeal

Ingredients

  • 1/2 cup old fashioned oats
  • 1/4 cup shredded carrrots
  • 1 tbsp vegetable oil
  • 1 tbsp raisins
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • pinch truvia
  • pinch salt
  • about 1/4 cup almond milk
  • 2 tbsp light whipped topping

Stir all ingredients together except whipped topping, and pour into greased ramekin. Press oatmeal mixture down into the milk, and if there isn’t enough milk pour in a little more. Put into cold oven and bake at 375 for 27 minutes or until golden brown on top. Let cool about 5 minutes, then top with light whipped topping. My oatmeal came to 361 calories. Enjoy! 🙂

This oatmeal is officially the best way to start off a Saturday morning!

Healthy Lunch and Ginger Dressing Recipe!

Happy Friday!

All week I have been getting in my 45 min- 1 hour long workouts, and it feels amazing! On Fridays I always try to push myself since it’s the last workout of the week, and I weigh myself tomorrow. This morning I did the 21 Day Fix Dirty 30 video, and followed that up with a Jillian Michaels Kickboxing workout. So awesome! After that I had a well deserved Chocolate Smoothie.

I had a very tasty and healthy lunch today at work and I want to share it, because I know it’s hard for me to come up with ideas that are quick, easy, and portable!

Healthy lunch

I had a wrap with cream cheese spread, a sprinkle of garlic powder, a few slices of turkey, and a bunch of veggies that were in my fridge including carrots, snow peas, green pepper, and shredded cabbage. I had this with a honey mustard dipping sauce and grapes- so delicious, filling, and healthy.

Lately I have been on a homemade salad dressing kick, and I have a recipe for the PERFECT Ginger Dressing.

The Perfect Ginger Dressing

I love the ginger dressing at Asian restaurants and have yet to find one in the grocery store that I like.

Ginger dressing salad

I put this dressing on a salad with lettuce, snow peas, cucumber, and carrots. This dressing tastes just like what you get at Japanese steak houses- don’t let the amount of ingredients discourage you, it is totally worth it!

Ginger Dressing

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup vegetable oil
  • 1/3 cup rice vinegar
  • 2 tbsp water
  • 1 inch square piece fresh ginger, chopped (or more!)
  • 2 tbsp chopped celery
  • 2 tbsp ketchup
  • 4 tsp soy sauce
  • 2 1/2 tsp sugar
  • 2 tsp lemon juice
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Blend until smooth, and keep in the refrigerator. Enjoy!

Creamsicle Protein Shake and a Run!

Yesterday here in NC was HOT, so I woke up early to get a run in. I set my alarm for 5:45 but… yeah that didn’t happen, haha! I ended up getting to the track around 7:15 and by then it was already heating up. I got in a 3 mile run, and since it was so humid I was pretty slow.

Post Run

Post run selfie!

But I am very proud of myself for sticking to 3 miles even though it was hot and uncomfortable, I know it was great for my body to train in the heat!

After I got back I did an upper body workout, and then made myself a Creamsicle Protein Shake!

Creamsicle Protein Shake

And it was SO delicious. I was all out of avocados and bananas so I thought I would change up my smoothies this week.

Creamsicle Protein Shake

  • 1/2 scoop vanilla protein powder
  • 2 cups frozen peaches
  • 1 cup almond milk
  • 1/2 cup water
  • 1/2 cup plain greek yogurt
  • pinch truvia
  • 1/4 tsp vanilla

Blend until smooth, and enjoy! Perfect for post workout on a hot and sweaty day! 🙂

Saturday Weigh In and Cake Batter Energy Bars!

Ya’ll, I am so excited to share this with you. I weighed myself this morning, and I have lost 1 lb this week! That puts me at 152 lbs, which is EXACTLY 20 lbs down from where I started at 172.

My Fitness Pal

I was SO happy to see this on My Fitness Pal this morning! It seems to me that adding that extra 30 minutes or so to my workouts is really paying off! 🙂

Ok, now on to the food! I have made this bars at least 5 times, and I never get sick of them. They are a great pre-workout snack for me, because they have the perfect balance of protein and carbs to keep me full and give me tons of energy to get through my workouts.

Cake Batter Energy Bars

PLUS they have sprinkles! It doesn’t get any better than that!

Cake Batter Energy Bars

Ingredients

  • 1 cup rice krispies
  • 1/4 cup + 2 tbsp oat flour*
  • 2 tbsp vanilla protein powder
  • 1/4 tsp salt
  • handful of sprinkles
  • 3 tbsp cashew butter
  • 1/4 cup + 1 tbsp honey

Combine dry ingredients in one bowl, and wet ingredients in a separate bowl. Pour dry ingredients into wet, and stir until combined. Place in a wax paper lined baking dish or tupperware container and put a sheet of wax paper on top of the mixture. Press mixture down into container until mostly flat, and refrigerate or freeze. Once hardened, cut into bars and keep in freezer or refrigerator. Makes 6 bars, and they are 140 calories a piece. Yum!

*To make your own oat flour, just put old fashioned oats in food processor until fine like flour.

Morning Workout and Crunchy Thai Peanut Salad!

Happy Friday!!

This morning I did the 21 Day Fix Lower Fix video, AND Cardo Fix. Um, let me just say my legs feel like jello. It was amazing that I made it down the stairs today to get to work… haha! Afterwards I had an awesome post workout breakfast.

Breakfast

Boiled eggs with strawberries, grapes, honey, and chia seeds. Yum!!

Yesterday for lunch I made myself a salad to take to work, and it was amazing. Plus it traveled well! I originally got it from this blog and just made some changes.  Absolutely delicious with tons of crunch and flavors, plus it’s full of healthy veggies to keep me full all afternoon. As a sidenote, I have discovered this dressing to be the best way to get my husband to eat vegetables. I seriously think he would eat just about anything if it has this dressing on it! I had this salad with half a baked sweet potato with some salt, pepper, and cinnamon. I highly recommend pairing them together!

Crunchy Thai Peanut Salad

Crunchy Thai Peanut Salad

Ingredients For Dressing

  • 1/4 cup peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 1/2 tbsp sugar
  • 2 garlic cloves, chopped
  • 1 inch square piece of ginger, peeled and chopped
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper (I added more than that because I love heat)

Put everything in the blender and blend until smooth, put in refrigerator until ready to serve.

Ingredients for Salad

  • 1 cup shredded coleslaw mix
  • handful shredded carrots
  • handful red cabbage, chopped
  • 1/4 red bell pepper, thinly sliced and cut into bite size pieces
  • 1/4 cucumber, cut lengthwise with seeds scooped out, and then thinly sliced
  • 1/4 cup snow peas, cut into bite size pieces
  • 2 tbsp crushed peanuts

Arrange salad ingredients and pour desired amount of dressing over salad. This salad is 1 serving, but the dressing is several servings. Only pour dressing over salad when you are ready to eat, otherwise it will get soggy.

Super delicious, and super easy! And this dressing is so good, way better than any that I have bought. This salad came to about 367 calories. Enjoy!