Weekly Meal Prep

Disclaimer- I focus on REAL food. I am not 100% Paleo, but I strive to eat quality ingredients, 100% of the time.

When I am prepping my meals for the week, I start off by sitting down and writing it all out. I write down my weekly schedule so I know if meals or snacks need to be ready for on-the-go or if I'll be eating them at home. I also try to plan out what days I know that I will be eating meals out so that I don't buy too much at the grocery store. So here's a snapshot of my meal plan for this coming week:

Sunday

Breakfast- Green Smoothie

Lunch- Turkey burger patty with a tomato, cucumber and onion salad (make extra for 2 more meals)

Snack- Pate with cucumber slices

Dinner- Crockpot roast, red wine

Monday

B- Smoothie

L- Turkey burger patty with a tomato, cucumber and onion salad

S- Trail mix and a piece of fruit

D- Chicken breast (cook 2 more for future meals), black beans, 1/2 an avocado, wilted spinach, red wine

Tuesday

B- Bacon, eggs and 1/2 an avocado

L- Turkey burger patty with a tomato, cucumber and onion salad

S- Trail mix and a piece of fruit

D- Chicken breast, black beans and broccoli, red wine

Wednesday

B- Smoothie

L- Shrimp cocktail, broccoli and 1/2 sweet potato

S- Trail mix and a piece of fruit

D- Grilled chicken breast salad, red wine

Thursday

B- Smoothie

L- Pack of tuna fish, veggies and guac

S- Trail mix and a piece of fruit

D- Steak stir fry with quiona, red wine

Friday

B- Bacon, eggs and 1/2 an avocado

L- Leftover steak stir fry 

S- Trail mix and a piece of fruit

D- Dinner out

Saturday

B- Smoothie

L- Tuna pack and pate with cucumber slices

S- Lara Bar

D- Dinner out

Once I have each meal planned out, I make a grocery list around it. Then when I go to the store, I'm not buying anything extra that will not get eaten. This is essential when you are only buying fresh, raw foods as they do not last nearly as long as processed foods. Also, make your life easier by preparing as much as you can for a meal ahead of time. For example, if you're cooking a chicken breast for dinner one night, cook a couple extra for lunches or dinners later on in the week! You'll thank yourself later!

Do you meal plan for your weekly meals? Any tips or suggestions to share?

Week 5: More than halfway over!

I cannot believe that I have been doing this challenge for 5 weeks. I am more than halfway through and it is getting easier and easier to abide by the strict Paleo guidelines. I try not to eat out, simply to avoid temptation. But when I do eat out I actually do quite well. I usually know where I'm going beforehand and check out the menu so I already know what I am getting and there are no surprises. Like I've said before, being successful with any 'diet' program requires lots and lots of PLANNING.

This week my box completed the 6th WOD for the LuRong Paleo Challenge and I tried out some more new recipes.

LuRong Challenge WOD #6
100 single jump-ropes and then,
5 rounds:
10 power cleans. #85
10 hand release push-ups

• Completed in 9:02
• Level II
• Once again, I was super bummed that I had to do level II. However, in level III I would have had to be able to do ring dips without a band, and I just can't... yet.

Favorite Recipe of the Week:  Paleo Chicken Parmesan with Zucchini 'Noodles'

Photo Credit-Paleo Made Painless

Ingredients:

For the chicken

• 2 eggs
• 1/2 c. flaxseed meal
• 1/2 c. almond meal
• Spices of choice (I used black pepper, cayenne and a little sea salt)
• 2-4 chicken breasts (I did 4 because I love leftovers)
• Coconut or olive oil for 'frying'

For the 'noodles'

• 4-6 zucchinis (use 6 if you are making 4 chicken breasts)

For the sauce

• 1 large can of crushed tomatoes or tomato sauce
• I like to buy unseasoned sauce and create my own. But you can also just buy a jar of already prepared sauce
• 2 tbsp. minced garlic *don't need to add if using jarred sauce
• Olive oil
• Spices of choice *don't need to add if using jarred sauce (I used lots of basil, parsley, cayenne, garlic salt, oregano)

Instructions:

First, you will want to start your sauce. If you are using a jarred sauce, I would still go ahead and let it heat up. For your own sauce, you will start by adding 2 tbsp. of olive oil to a hot pan (medium low). Then, add your garlic and wait until it just starts to brown before adding the crushed tomatoes or tomato sauce. Then, stir in your spices. The amount and type of spices used are dependent upon what you like, personally. I use a ton of basil and then a lesser amount of everything else, and continuously taste it until it's where I want it.

Next, start your chicken. Start by heating up a skillet large enough for a couple of your chicken breasts to medium heat. Once the pan is hot, coat the bottom of the pan with your favorite cooking oil- I used coconut oil.  The best setup for breading your chicken is to have two bowls- one with the almond and flaxseed meal (and spices) and one with the eggs. Beat the eggs and make sure the dry ingredients are mixed well together. First dip the chicken in the egg, then transfer it over to the dry mix, making sure to evenly coat the chicken breast in the dry ingredients. Once the chicken breast is completely covered, add it carefully to the hot oil. Repeat this process for the next piece of chicken.

While the chicken is cooking, you can start your noodles. Wash your zucchinis and then, using a julianne peeler, peel all of your zucchinis. I recently purchased a julianne peeler, myself and am in LOVE with it. You can make virtually any vegetable into a noodle. This is the set that I got.

The chicken should take 20-25 minutes to cook, flipping once. Once the chicken is complete, place it on a plate with a paper towel, this will catch any access oil. While the chicken is cooling, in the pan that you cooked the chicken in, add the zucchini noodles. I prefer cooking in one pan when possible, however if you prefer to cook yours in a separate pan, I totally understand. I just hate dishes. Toss the zucchini to coat with the remaining oil, add more if necessary. Saute the noodles for about 5 minutes and then transfer them directly to a plate. Add a piece of chicken on top, and then ladle some sauce over everything. Presto! Chicken Parmesan, minus the parmesan ;)

Let me know if you try this recipe and how yours turned out!

Week 4: Eating Right During Football Season

Sticking to your goals and eating right during Football Season is just as hard as sticking to your goals during the Holidays. Realizing that the two events are essentially one-in-the-same (Football lasts through February), can be enough to make you want to give up. So all that you can do to survive the winter is to PLAN! That's right, you'll actually have to think about what you're going to eat and shop BEFORE. Because you know that if you don't have anything 'healthy' to eat and your friends come by and want to order pizza and wings that you are more than likely just going to go with the flow. By preparing you can save yourself a lot of regret... and calories!

First off, let me start by saying that I LOVE to eat. I am in a relationship with an Italian and his family likes that about me - LOL. But when I say that I LOVE to eat, what I'm getting at is that I'm not a 'salad for dinner' kind of girl. I won't say that I've never done it, but I try to avoid that wholeheartedly and leave the salads for lunchtime. When I started thinking of football-friendly food, I just thought about what I actually like and then tried to think of healthier alternatives to those traditional carb-battered, cheese-stuffed, fried and buttery foods.

This is what I came up with:

•  Buffalo Wings - Baked 
• These are great, however they ended up having the consistency of a rotisserie chicken. Not what I was craving but still delicious. Mike and I decided that in order to get these how we envisioned that we would need to grill them.
• Bacon Wrapped Chicken Bites
• I have made these before & they are divine, as well as super easy!
• Sweet Potato Fries
• Sometimes it’s best to cook them longer if you like a little crisp; just be sure to monitor them.
• Shrimp Cocktail
• Does this need an explanation?
• Chips, Salsa & Guacamole or Veggies and Dip
• If you like to stick to regular tortilla chips, I recommend either making your own or going for organic and low sodium options at the super market. However, I am currently stuck on Trader Joes' plantain chips. The only ingredients are plantains, sunflower oil and sea salt. Must try!!!
• Make your own guacamole and salsa. It's not that hard and will be oh-so-worth it!
• I dip my veggies in guacamole instead of typical vegetable dip (ranch). It's tasty and much better for you (good fats and no dairy).
• Chili
• Chili doesn’t have to be Paleo to be healthy. But since I’m on the LuRong Challenge, this is what I’m making. And I love it because it's great for leftovers!

Photo Cred- http://www.supergluemom.com/

 Now for my weekly WOD update from the LuRong Living Paleo Challenge.

WOD #5
Ascending and Descending Ladder – 15 min. time cap
Level II – #65 Snatch, Unassisted Pull-ups, 16 in. Box and #35 Kettle Bell

·        Power Snatch

·        Pull-ups

·        Box Jumps

·        Kettle Bell Swings

·        Box Jumps

·        Pull-ups

·        Power Snatch

Completed: 13:31

This was the first LuRong WOD that I had to do level II for. I was so irritated about the 16 in. box and I hated that I couldn’t lift an #80 snatch from ground to overhead. My Box worked out shoulders the day before we did this WOD, and I think that wasn’t our smartest move. I was okay with my time, overall, and now I know that my weaknesses are currently stringing together pull-ups and anything over #65 for snatches. Always room to grow!

Have a great week and happy Monday, y'all!

Week 3: Once a cheater always a cheater?

This week went much better, with no cheats and lots of overcoming cravings.  The other night I was gun-ho on cheating for some Wing King hot wings, but waited 10 minutes to give a final decision and... I ended up opting to cook. Baby steps! I hope that eventually I won't crave "bad" things. Even though I still don't think that there's anything wrong with some hot wings!

LuRong Challenge WOD #3
95# Cleans**
10 reps of Hang Power Cleans, 20 Meter Sprint
8 reps of Hang Power Cleans, 40 Meter Sprint
6 reps of Hang Power Cleans, 60 Meter Sprint
4 reps of Hang Power Cleans, 80 Meter Sprint
2 reps of Hang Power Cleans, 100 Meter Sprint

• Completed in 5:05 (added 5 sec. on for not completing last spring- completed 90 Meters)
• Level III 
• The most I had ever done previously for a hang clean in a WOD was 75# - 20# PR baby!!! :)

LuRong Challenge WOD #4
50 reps of 65# thrusters & then 50 Toes-to-bar; 10 minute time cap

• Completed in 10:21 (added 1 sec. for each unfinished rep)
• Level III

Favorite Recipe of the Week: Paleo Pumpkin Protein Pancakes (Try saying that 10x fast!) from http://deliciousbydre.com/

Ingredients:

• 1 cup egg whites
• 3/4 cup pumpkin
• 1/2 cup almond flour/meal
• 1 scoop vanilla egg white protein powder (or whatever vanilla protein powder your little heart desires if you are not strictly paleo)
• 2 tbsp organic milled flax *I left this ingredient out
• 2 tbsp organic honey (or splenda/stevia) *I used 1 tbsp. since I am on the LuRong Challenge
• 1/8 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Stir in/dissolve the pumpkin into the egg whites & add the honey
2. Mix dry ingredients separately & add to the wet ingredients
3. Heat pan or griddle on medium low heat (4 out of 10) and coat with organic coconut oil or coconut oil spray
4. Using a 1/4 cup measure, pour batter onto your cooking surface
5. Once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds to 1 min on the other side

I made this breakfast on a Sunday morning and LOVED it. I have been pretty bummed lately that I haven't been able to enjoy the "pumpkin flavored everything" and have been on the hunt for Paleo pumpkin recipes. There are actually several that I found and you can find them on my Pinterest Account. This one was easy to make and took only about 20 minutes from start to finish, not including doing the dishes. Definitely recommend!

Have a great week, everyone!

xoxo Jessica

Week 2: Healthy Doesn't Have to be Complicated

This picture was taken September 8, 2013 at Bend the Bar Hampton Roads 

during Workout #1- 65 lb. snatches and burpee box jumps. 

 I thought it looked pretty neat (:

Week two is coming to a close and this week wasn't any easier than the last. This week was my baby sister's birthday and I ate out several times, so I was really tested! I did cheat, again, on one meal this week and that was at my sister's birthday party. Now I need to focus on NOT cheating for a couple of weeks... I CAN DO THIS!

My gym completed WOD #1 on Monday and WOD #3 on Friday, which I will be making up Sunday morning since I was attending my sister's birthday party that night.

Lurong Challenge WOD #1

21-18-15-12-9-6-3 Reps of: 14 lb. Wall Balls, 75 lb. Deadlifts, 20 in. Box Jumps; 18 minute time cap 

• Completed in 15:03
• Level III

Favorite recipe of the week: Beef Tenderloin with Brussel Sprouts, Avocado & Salsa

Ingredients:

• Fresh Brussel Sprouts
• 1 - 1.5 pound Beef Tenderloin
• Organic Salsa or Pico de Gallo
• 1 Avocado 
• Coconut Oil
• Marinade-
• Olive Oil
• Red Wine
• Black Pepper
• Sea Salt
• Minced Garlic
• Paprika
• Cayenne 

Season meat as desired and let marinade for at least 4 hours. Preheat the oven to 425 degrees F. Wash and then chop Brussel Sprouts in quarters. Place Brussels in a hot skillet with 1 tbsp. of coconut oil on medium-medium high and cover (these will take as long as the meat will, stir occasionally to avoid burning).  Place the Tenderloin into a baking dish that has been coated with coconut oil and place in oven to bake, uncovered for 35-45 minutes, depending on size and desired 'done-ness' (Rare-Well done).

When the Beef and Brussel Sprouts are cooked to how you desire, place the meat on top of a bed of Brussel Sprouts, cut Avocado to put on top and finish with a tablespoon of Salsa- Ta-da! 

This meal was delicious and yet so easy to make. Just remember that with Paleo, meat with a side of veggies is all you really need- You don't have to get fancy if you don't want to!

Well I am off to attend the Old Dominion University football game, my alma-mater. Go Monarchs!!!

xoxo Jessica

2013 LuRong Paleo Challenge Preparation

"Decide that you want it more than you are afraid of it. And then don't let anything get you off track."

So, it's the night before the 2013 LuRong Paleo Challenge and I am starting to round up everything that I am going to need for the eight weeks to come. That being said, if you want to join in the ''fun'' and haven't signed up already- GET TO IT! You have until midnight tonight... We're changing our lives ova' here (said in a Boston Accent)!

• https://www.lurongliving.com/challenge2013/register

A lot of people shy away from eating "Paleo" because it is too expensive or because they can't seem to quit the carbs. I have read several books about the Paleo Diet (Rob Wolf's books and Wheat Belly, among others) and education and preparation are key in being successful with the Paleo Diet.

First off, the whole "It's too expensive to eat that way" excuse. 

• Personally, I prefer Trader Joes for inexpensive, organic food items- they have it all! I was able to get a ton of groceries there, that adhere to the Lurong Challenge rules, for under $100 (okay, $2 under $100, but still not bad!). I also really enjoy their Malbec Red Wine that they sell and is under $5! Can't beat those prices ANYWHERE. 

Next, the whole "I have to eat carbs" excuse. 

• I love pasta and bread as much as the next person, however I also have done enough reading to know that it is not the best choice for us. Check out "Wheat Belly" by William Davis, Md.  The author advocates a wheat-free diet and shows scientific evidence of the benefits that his patients have experienced. The positive results from cutting grains from their diet were especially prominent in Diabetes patients. Our insulin levels spike the same way from eating a candy bar as it does eating something "whole grain." During the Lurong Paleo challenge, no wheat or dairy products are allowed. However, after the challenge is over, I will go back to using quoina, instead of rice and whole grain pasta every now and then. Shoot, I'm dating an Italian! Everything in moderation; that's my motto. 

Here's a list of what I've got so far:

• Coconut Oil, Milk (Unsweetened) and flakes (Unsweetened, organic)
• Olive Oil (Light and Extra Virgin)
• Flaxseed oil/meal/seeds
• Almond Flour/Milk (Unsweetened Vanilla)
• Smoked Salmon
• Wild Caught Salmon Fillets
• Precooked Chicken Breasts
• Frozen Chick Breasts
• Frozen Jumbo Shrimp
• Avocado
• Plums
• Bacon
• Turkey Sausage
• Eggs (Straight from my Parent's Farm- doesn't get much fresher!)
• Trail Mix (Almond, Pistachios & Cranberries)
• Hard-boiled eggs
• Spinach
• Bell Peppers
• Brussel Sprouts
• Pork Chops
• Chuck Roast
• Tomatoes
• Salmon Jerky- I'll let you know how it is!
• Olives
• Mushrooms
• Onions
• Edamame
• Frozen Fruit
• Red Wine!
• Green Tea bags

I am beyond excited to get started with this challenge and see how it changes my body and my mindset.  My goals for the duration of this challenge are to limit the temptations and keep a strict regimen so that I can lose a couple of pounds and tone up. Abs are made in the kitchen, so I hear, and I want to be able to have some more defined abs by next summer- but sooner wouldn't hurt (; Throughout this Challenge I want to push my body to it's limits and make it the best that it can be. I'm not getting any younger and I sure as hell won't get any healthier unless I bust my butt, which I fully plan on doing.

Tomorrow I will weigh in, get my measurements and workout. I will be keeping track of what I eat, my weight/measurements and what I am doing to work out (WOD's, run, bike, etc.) over the course of the next two months. I have never done 100% Paleo, 24/7, let along for 8 weeks. I am a little nervous but also extremely excited to see how I change and improve.

Stay tuned for more on my Journey!!

xoxo Jessica

P.S. I feel kind of crappy because I have spent the past few days eating things that I can't eat for the next two month (i.e. beer, pancakes, sushi, pasta...). Time to detox!