Sunday, December 29, 2013

Wedding Mode - Healthy Bride

The wedding is less than 3 months away and it’s time to kick off Project Healthy Bride. I figure I am more accountable if I post what I am doing to be a healthy, happy bride.


Truth


My goal setting strategies:
  1. Buy a “goal bikini” and hang it up where I will see it every day. This will be my main motivation. I am not looking to lose weight. I am looking to tone up and focus on overall health.
  2. Plan meals and exercises.
  3. Post them to share ideas and hold myself accountable.
  4. Find a 5k or 10k to run a week or two before the wedding.
  5. Make extras of dinner to have quick and healthy leftovers for lunch.

FYI: These are recipes I like and that work for me. I am not a nutritionist or a trainer. I am a teacher. Breakfast will happen around 6 am. Most of the time I am not hungry at that hour, so this will be a major change for me. Lunch takes place at 11:15 am and I have approximately 15 minutes to scarf it down, so that meal needs to be super easy. My snack time is around 2 pm after my sweet angels have left the classroom and I have a second to myself. Dinnertime will vary between 6:30 pm and 8:30 pm depending on the night.

Oh, and I don’t eat meat, unless it comes from the water.



December 30th – January 5th
Breakfast Monday – Friday: Green Tea (no sweeteners), Fruit Smoothie (coconut H2o, strawberries, bananas, peaches, blueberries), Steel Cut Organic Oatmeal with almonds, cinnamon, and a teaspoon of honey
Snacks Monday – Friday: Apple and cut veggies (carrots/celery/peppers) with hummus

Monday
(L): Smoked Salmon Salad with Homemade Balsamic Vinaigrette
(D): Blackened Shrimp, Garlic Sautéed Spinach, Roasted Cauliflower/Tomato/Chickpeas
(W): 3 mile run and 30 min of Yoga

Tuesday            
(L): Leftovers from dinner
(D): Out for NYE – Stay Healthy Ellise!
(W): Fit Camp

Wednesday            
(L): Smoked Salmon Salad with Homemade Balsamic Vinaigrette
(D): Quinoa Veggie “fried rice” (w/chicken)
(W): 3 mile run and 30 min of Yoga

Thursday            
(L): Out 
(D): Black Bean Avocado Lettuce Wraps with Sweet Potato Kale Hash
(W): Fit Camp

Friday                        
(L): Leftovers
(D): Crab Cakes and Kale Salad
(W): Rest

Saturday            
(B): Spinach and Feta Egg White Omelet, Fresh Squeezed Grapefruit Juice
(L): Out
(S): Greek Yogurt with Blueberries
(D): Grilled Dolphin with Grilled Zucchini, Squash, Tom, Onion and Garlic Quinoa
(W): Fit Camp

Sunday            
(B): Yogurt and Fruit Parfait, Fresh Squeezed Grapefruit Juice
(L): Leftovers
(S): Almond Butter, Banana, Strawberry, Almond Milk Smoothie
(D): Black Bean Burger with Lettuce Bun and Sweet Potato Fries
(W): 5 mile run and stretching


How about a wine reward... does that count? ha!

I am always looking for new tips and recipes. Feel free to share! :)






No comments:

Post a Comment