If you haven’t noticed, our meals aren’t as elaborate or adventurous as they once were. The reason is simple, I’m trying to keep things as easy and nutritious as possible and still stay within my points for the day. I’ve also put us on a tight grocery budget because I’m sick of food going to waste. For dinner last night, we had clean out the fridge night. Not everyone had the same thing, but it was a way to use all of our leftovers from the week and everyone was happy with their plates. Mine was ugly (I need a light box!), but it was quite tasty.
I had a base of brown rice and pinto beans, I used 1/2 a cup of each.
And then topped with an over medium egg…wanted over easy, but got distracted.
And then finished it off with the second half of my apple from my lunch. I was pretty surprised at how filling this combo was and also how good it was!!!
Fan of leftovers or throw them away?
Something I have been debating posting, but I need some ideas. I feel like I am hungry all.the.time.
I realized today that it’s because I’m trying to eat “by the clock,” instead of eating based on how I’m feeling. For example, it’s 7am and I’m starving, but I think that if I eat now, when will I be able to eat lunch? Instead of just eating then and having some fruit or something else later in the morning, I starve myself until I get home from dropping off the two oldest at school and it’s almost 9am before I eat anything. This probably wouldn’t even be an issue, except I’m up at 4:15am to workout and don’t eat until almost 5 hours later. Now that I’m typing this all out, it sounds utterly ridiculous and I really don’t know why I do it. Speaking of which;
Sweet and Spicy Egg Sandwich
- Whole wheat english muffin
- 3Tbsp. liquid egg whites
- Trader Joe’s Sweet and Hot Pepper Jelly
- Apple with cinnamon
This seems like a reasonable breakfast right? The trouble is, I’m SO hungry by the time I eat this, it doesn’t even make a dent in my hunger levels. It’s like this every day, then instead of eating something mid-morning, what do I do? Oh yeah, starve myself until 1pm when my youngest is down for a nap.
This was so good and if it’s wrong, then I don’t want to be right!!
- 1 cup brown rice
- 1 egg
Rounded out with a carrot and hummus.
Once again, it hasn’t even been 2 hours since I
inhaled ate this and I could easily eat my arm off if I needed to. It’s like I CAN’T get the hunger satisfied for longer than an hour and a half.
So what to do now? My plan?
I can’t eat anything before I work out. I’m barely awake enough to tie my shoes and I’m honestly not hungry right away, but I realize I need to eat something between the time I’m done and 9am. I can’t keep going the way I’m going!
I also need to make sure I’m eating every couple of hours so I don’t get the “holy cow I have to eat right this second” feeling.
Any other suggestions? Please help me, I’m starving!!!!
Phew! What a day!! It’s time for another round of What I Ate Wednesday!! I’ve held off on posting all day today so I could have a real entry of what I ate today.
I saw these refried bean flautas on Snack Snark Bark. She always has amazing meals and when I saw these, I knew it was only a matter of time before I would be making them. Mine did not turn out nearly as pretty as hers did, but I assure you, they were absofreakinglutely delicious and I will be making them again!!!
- Corn Tortillas (6P+)
- Refried beans with green chilis (3P+)
- LOADS of salsa.
The spicier the better!
For dessert, I had a kiwi.
It’s not the prettiest dinner, but I assure you, it was perfectly filling and delicious!
Happy What I Ate Wednesday!!!
I have to say that I am loving Weight Watchers! It feels so good to be in control. I’m not hungry, I’ve been working out and I’m eating real, whole, normal foods. I feel so happy right now, no matter what the scale says on Saturday, I know that eating like this is something I can do for the rest of my life. Looking over my journals from the last few days, I realize I need to up my fruit and veggie count and really try and hit the 8 healthy guidelines for each day. I already covered breakfast and lunch in my WIAW post.
- Baked BBQ Chicken (7P+)
- Perfect Brown Rice (5P+)
- Carrot sticks (0P+)
- Cucumber circles (0P+)
I’m telling you, this rice gets better and better every time I make it!!! I was hoping there would be some leftover so I could have it with eggs, but the family scarfed it all down.
Totals for the day:
Water ~ 40oz (need to up this tomorrow)
Activity Points earned ~ 45 minute walk, low intensity = 3
AP Used ~ 0
Total Daily Points Used ~ 28/31 (missing some good health guidelines, will work on for tomorrow)
Weekly Points Allowance Remaining ~ 29
After finally perfecting making brown rice, I was thrilled to have some left over. I had dreams about what I would do with it, but I knew eggs would be involved.
- 1 cup brown rice
- 1 egg (mine was semi-dippy, left it cooking a little too long)
- Hot Sauce
I thought the rice last night was perfect, but letting the flavors melt together all night in the fridge, it was SOOOO good this morning!
And when I sliced into the egg and the yolk poured out, I mixed it all together and it was heaven. Bliss. In my mouth. (that’s what she said)
I found this at the store the other day when I was replenishing my Izze stash. These were on sale and almost gone, so I snagged what I could. Must get more immediately!!! Today I tried the Black Raspberry and it was delightful.
Just because I don’t drink, doesn’t mean I can’t have fun glasses for water.
Martini glasses. Not just for alcohol.
I’m off to make another batch of brown rice. I wonder how many meals in a row I can eat it…
Normally, I’m not a fan of brown rice. But, that has all changed tonight! I know that it’s way better for you, but I could never get it to turn out right.
It’s either too dry, too watery or too bland; never again.
Baked Brown Rice (This served our family of 5, with lunch for the husband and a little left for me )
- 1.5 cups brown rice
- 2.5 cups chicken broth (or any other broth, or water)
- 1 Tablespoon Earth Balance
- Salt, Pepper, Garlic Salt (to taste)
Bring above to a boil while you’re waiting for the oven to pre-heat to 375. Once it reaches a boil, place into an oven safe dish, cover and bake at 375 for 60 minutes.
Uncover and stir and then let sit for about 10 minutes, stir again and serve. I’m not kidding when I say this was perfect. It wasn’t watery or dry and had the perfect amount of seasoning. So, so, so good!!!! I saved just enough for a special breakfast tomorrow that will have me dreaming happy dreams tonight.
Along with the rice, I made baked BBQ pork chops (cooked the same time and heat as the rice) and green beans.
I may or may not have licked the plate.