Today launched the start of our newest clean-eating challenge group. I love being part of these groups because they keep me much more focused on my nutrition. While I am a regular exerciser, I tend to slack on my diet. Think: excessive crackers, chocolate and wine. Because 70% of your results come from nutrition, I definitely need to reign it in a bit. And on this plan (we’re following Tosca Reno’s Eat-Clean Diet), you don’t have to cut out your favorites completely. But you do have to moderate if you want those results.
Sundays are also known as meal-planning days. I seek out new recipes throughout the week, pin them and shop before the weekend. Then I get to cooking on Sunday afternoon/evening. I’ve been following this method for years, but I want to get more serious and strict now that I’m back in challenge-group mode. My breakfasts are covered (thank you, Shakeology!), and so really, I only have to juggle lunches and dinners. This week, I wanted to branch out from my normal turkey chili and start using some old cookbooks. I also utilized a Clean and Green app I bought on my iPhone.
This week’s lunches:
- Butternut Squash and Black Bean Chili (Vegan Planet cookbook)
- Red Cabbage & Beetroot Salad (Clean and Green app) – featured on the top right of the photo
- Tuna and Red Cabbage Salad (Clean and Green app) – featured on the top left of the photo
This week’s dinners:
- Clean Chicken Curry (Clean and Green app)
- Zucchini and Sweet Potato Pie
As you can see, cabbage and quinoa are hot menu items for this week. The plan is to have 1 cup of the squash and black bean chili alongside 1 serving of a cabbage salad. I’m hoping this combination will keep me satiated throughout the day. I’m also emphasizing vegetables this week because I feel they’ve been lacking from my diet. I’m especially looking forward to a clean dinner of chicken curry!
How are you eating well this week? Share in the comments.