Today is officially my last day of “vacation.” Yes, I’m technically still off for the weekend, but today ends the last of my holiday vacation time.
While I had a blast in NYC from 12/28-1/3, I found this week extremely challenging. I was no longer in “chill mode” (aka: eat whatever, do whatever), but wasn’t back to my regimen, either. To be honest, I really didn’t know what to do with myself.
So, like any good yoyo dieter, I decided to use the week to “transition” myself back into the real world.
Since I had all day off while my husband was back at work, I used the free time to rack up a few hours at the gym, buy my school books, and catch up on some personal reading. I should’ve gotten ahead on school reading, of course, but that’s what my panic-induced Sunday cram sessions are for.
Today, though, I decided it was crucial I do something proactive for the upcoming week, as I will be back to full time work AND graduate school starting Monday.
I decided to invite my best friend Delonna, who has to follow a restrictive ketogenic and allergen-free diet, over to my house to do some healthy prep cooking for the week!
After three hours of laughing, making a mess, and “quality assurance testing” our goodies, here’s what I ended up with in my freezer:
3 individual turkey meatloaves (267 calories, 51g protein each)
3 individual beef meatloaves (288 calories each, 35g protein)
12 lamb meatballs (80 calories each, 7g protein)
12 chicken veggie muffins (72 calories each, 10g protein)
18 grain-free Italian muffins (98 calories each, 6g protein)
I’ll be making veggie egg muffins and grain-free cookies Sunday evening so there’s really no excuse to deviate from a healthy diet. Preparation is key to living (and maintaining control despite temptation) with a busy schedule. School and work are back full time on Monday!!
So, on that note, it’s time for a run and a little wine!
Bon appetit, my friends!