21 Day Fix - Week One

The first week was about as hard as I expected it to be.  I definitely was not perfect but any time I fell down I got right back up feeling a little more motivated.  When I completed the LiveFit Challenge back in 2013, it was easier to stay on track because Jason was doing it right along with me.  This time it's just me, but he's been extremely supportive and has pushed me on several occasions to make better decisions.

By Wednesday morning I was just flat out hungry.  I'm taking in a lot of food but it's so low calorie that I find myself hungry after about 30 mins.  I came close to eating my hand just to get some relief, but luckily too many episodes of Walking Dead made me reconsider.  In order to stay as close to on track with my meal plan as possible, I made Jason take me to get Mexican food....twice.  I stuck with 2 fajita tacos on corn tortillas topped with only guacamole but I definitely had chips and queso.  

I really enjoyed some of the recipes I tried out this week so I thought I'd share my two favorites.

Spinach and Feta Stuffed Mushrooms

Received recipe from by Beachbody coach

Container Count per serving: 1.25 green, 2 blue, 2 orange

2 large Portabella mushroom caps
1 roma tomato, diced
2 large handfuls of fresh baby spinach
1/4 cup crumbled fat free feta cheese
1/4 cup shredded mozzarella cheese
small pinch of red pepper flakes
small pinch white pepper
1/4 cup Olive Oil & Vinegar dressing
1/4 cup low sodium chicken broth

In a small bowl, combine the spinach, tomato, feta cheese, mozzarella, pepper, crushed red pepper flakes, and dressing.  Toss together.

Place the mushrooms in a small baking dish and evenly divide the mixture and stuff the mushrooms.  Don't worry about stuffing them too full.  The spinach will wilt down when it's heated.

Pour chicken broth in the bottom of baking dish, just enough that the mushrooms are sitting in a bit of liquid.

Bake for 30-45 minutes at 350 until the mushrooms are soft and the cheese is melted and bubbly.

Hummus-Crusted Chicken with Squash and Zucchini

Container Count per serving: 1 blue, 1 red, 1 green

4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus (I used roasted red pepper)

1 TBSP olive oil

1 lemon

1 TSP paprika

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Pat the chicken dry and season with salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

Place all veggies in the bottom of the baking dish in an even layer. Lay the four chicken breasts evenly on top, then cover each breast with the hummus so that the entire breasts is covered. Squeeze the juice of one lemon over the chicken and veggies. Then sprinkle the chicken and veggies with the paprika.

Bake for about 30-40 mins, until the chicken is cooked through and the veggies are tender. Serve immediately.

I thought I'd Pinterest up my weight loss journey (because who doesn't love a good Pinterest craft) by creating these weight loss jars.  I started with 11 marbles in the Pounds To Go jar and for each pound I lose I get to move a marble to the Pounds Lost jar.  If I put any of those pounds back on I've got to move the marble back to the Pounds To Go jar.  As of today I have 3 marbles in my Pounds Lost jar!

I did not post my starting photos last week.  I really struggle with putting them out there this time around. When I began the LiveFit program I hadn't already succeeded so posting photos as I progressed never bothered me because I was making progress.  This time is different because I've undone (almost) everything I worked for so it's a bit embarrassing to admit that I failed myself.

Starting weight: 136.2 
Weight today: 132.6

I can't tell as much from my front photo, but I can see a little more of the changes from my side photo.

Here's to week two and hopefully being just a little less hungry every day!