Tag Archives: portion control

Portion Control – Day 2

Today’s eats were healthy and completely under control.  First I measured out exact 1/2 cup of both corn chex and rice chex along with a yogurt and some berries.  For lunch, I made this wrap.

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This was a gluten free brown rice wrap from Trader Joe’s topped with a little sun-dried tomato and basil hummus, a small crumbling of goat cheese, one small sliced beat, some raw mushrooms, a few leftover asparagus spears from last night’s dinner, and spinach leaves.  Of course being that the wrap is gluten free and i couldn’t heat it right before I made the wrap and ate it, the wrap crumbled.  So I mad a few mini wraps out of the crumblings.  It was really yummy.  I forget how much I like vegetable wraps.  On the side I had some sliced cucumber and orange pepper and a pluot (different type of plum).

My afternoon snack that I did not photograph was an apple with barney butter.  That really helped my afternoon fly by and gave me great energy for my run.  I ran a completely different route today, and that is always fun.  It was about 50 minutes, so I assume maybe 4.5 miles.

Dinner was a new concoction for me.  My husband told me before grocery shopping that he didn’t want any new concoctions this week.  I didn’t listen completely, and he loved it.  I used these, which I’ve never bought before.

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All of the chicken sausage flavors are so good.  This one really made this new dish.  I sliced the sausages in half and baked them for about 20 minutes.  I also sliced red pepper and zucchini and roasted it along with the sausage.  Once it was all done, I took it out and used these cute mini loaf pans my aunt used for favors for my cousin’s wedding and layered the sausage, zucchini, red pepper, some raw mushroom, and tomato sauce.  I added a little mozzarella cheese on mine, but the husband didn’t want cheese, so I left his off.  Here is the finished product.

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On the side we served roasted broccoli and quinoa.  I wanted to have quinoa for lunch later in the week, so this meal was good with a little bit of it.  We really didn’t eat too much brocoli since the little casseroles were full of veggies themselves.

Now on to Day 3.

How do you handle portion control?

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Filling My Tummy

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.

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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.

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In order to make the gluten free spanish rice, I used the following…

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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.

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