It’s Monday. Monday’s are not my most favorite day of the week, but when they are over, I feel such a great deal of accomplishment. It’s like when I wake up in the morning on a Monday to start a new week, I feel like I have so much ahead of me. Then when the day is over, I feel like I’m back into the swing of things and ready to move forward and attack all there is to do for the week.
This week, I’ve decided to attack something that many of us have trouble with. I weighed myself for the first time this morning in about three months. The scale and I have a love / hate relationship at times, but I want to be able to be ok with weighing myself. At this point, I weigh about 20 pounds less than my all time highest weight which came during my sophomore year of college. I’m only about 10 pounds more than what I was last year at this time.
So I’ve decided in order to get rid of that 10 pounds…first I need to have PORTION CONTROL. Like many others, I tend to eat when I’m not hungry and eat too much. My major goal for this week is to measure out foods like cereal, which I tend to just pour. Also, take only one serving at dinner unless I am absolutely starving. Rice and pasta are definitely things I can eat way too much of, and a lot of times I don’t even make them for that reason. Most of the time, I feel like I’m eating more just because it’s there or because my husband says…that’s all you’re eating. It’s also important for me to keep my snacking under control.
So my first test in portion control went well. From breakfast until dinner I didn’t oversnack or indulge too much. For dinner we had chicken fajitas. I had stopped making rice with fajitas because I figured that the corn tortillas were the only carb we needed. My husband didn’t like that, so I started making my own spanish rice. Tonight I had one corn tortilla with fajita ingredients including cheese, lettuce, salsa, and the chicken mixture. On the side I had some roasted asparagus and a tiny amount of the rice. Here is my plate minus the rice.
In order to make the fajitas healthy and gluten free, I used thin cut chicken breast and sliced it. Then I added cumin, chili powder, garlic, and parsley and let the chicken marinate for about 10 minutes. Then I heated chopped onion, red pepper and the chicken until it was all cooked through.
In order to make the gluten free spanish rice, I used the following…
These were the main ingredients along with a little garlic, cumin, salt, and chili powder.
For the roasted asparagus, its just a sprinkling of garlic, salt, pepper, and italian seasoning with a little olive oil.
For dessert, I had some dried apples. Overall a very good eating day.