Welcome Monday! Hope you are all recovering from your Turkey hangovers!
Today is kicking off day #1 of Elf4Health. The challenge of the day is Meat-Less Monday! I am a meat eater, cutting back on the amount of meat I consume is probanly the hardest part of my weight loss journey. I LIKE Steak, burgers and chicken. I love it all.planning a comfort dinner this lady will have meat and potatoes. I know that goes against all that is getting healthy but it’s a big part of who I am. So today is going to be especially interesting. My normal breakfast is a egg scramble with some type of meat, turkey bacon, or breakfast sausage. BUT not today, this morning I whipped up a pretty delicious apple cinnamon oatmeal with chia seeds! I snapped some photos but I have no idea how bloggers get great photos of oatmeal mine looked like lumpy soup! So the photos were an epic blog fail…but image in your head the most decadent bowl of oatmel you have ever seen with apples and cinnamon sprinkled on top 😉
My lunch will be on the run today and I’m hoping to pick up a great capri salad! I was inspired by my amazing elf buddy Amalia from Live Travel Eat and Run, who tweeted me this photo today! And now it’s all I want to eat!
Talk about inspiring I saw this and now it’s all I want to eat!
Dinner for me has been the most dificult part of the day! What can I make that the hubs and little boys will eat?! I came across this recipe and it’s perfect! Lightened up mac and cheese! I’m going to expereiment a bit with it my adding in veggies. I’ll share the final picture with you tomorrow. But if you are looking to try a new lighter version of an old favorite here is the recipe I’m following!
Mac and Cheese Lite From Rocco Dispirito’s Now Eat This!
Makes: 4 servings
Nonstick cooking spray
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree (see “Rocco’s Secret Weapon,” below)
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan
- Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
- Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
- In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
- Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.
Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber
As your reading this I am probably off to my sons pre-opt for Surgery tomorrow. I wish this was an uncommon sentence but as a parent of a very special little guy, surgeries are a pretty common event around here. I always feel terrible when first time surgery parents are having a hard time. I think our first surgery was difficult but now coming up on #8 my level of anxiety about the event is very minimal. I love that little boy to death and when I tell you he’s the strongest person I’ve ever met that’s no joke! I’ve never had a surgery let alone 8 by age 5!
My workout has been pushed back to afternoon and should include a 5k and weights!
Lisa from the Splattered Apron asked a while ago for some feedback from working parents who blog and I happily responded. I am an avid reader of her blog and her recipes are amazing! Today you can read my answers on her blog.
Question of the Day: What’s your favorite Meat-less Meal?