Well, as traveling for a few days, unfortunately without ‘net’ use….work related, reflect this morning on how amazing and Super the journey has been……AND …..will Continue to be, with my new heath in body as well as mind.
Now that I reflect back, watching the sun rise, after doing a morning workout…..
Dax helped me start a Great habit 😉
Reading my journal, see each time when successfully overcoming a challenge in workout or nutrition, had a really successful day. On days when learning from not quite making it, note key word : LeArNing, that this imspired me to do better in other areas of my life as well!!!
After that I said aloud ~ WOW!!! Will take what’s been learned to continue onward …..
with Dax’s awesome support and tips coming with me of course 😉
Will get pics and measurements up as soon as reconnect to ‘net’ soon. Feel too, it’s great to have made new friends to learn and support each other. Now THAT is truly a successful MAP to success in whatever you plan folks!!
Here’s to using what you have learned, the ups along with the downs, then using this momentum of success to succeed in whatever you plan.
Preparation + Opportunity = WOW success !! 😉
Keep Going ~ Keep Growing Folks !!! 😀
Wish that for all of you Great folks that have been soooo very supportive and helpful.
Remembered wanted to share my breakfast as well as lunch recipes with all of you. They’re fun to create and especially enjoy with friends celebrating !!! 😉
Breakfast: Protein Pancakes
½ Cup Low Fat Cottage Cheese
6 Egg Whites
1 Packet of Plain Instant Oatmeal
Cinnamon and Vanilla To Taste
1 Teaspoon Lemon Extract
6 Packets Artificial Sweetener
½ A Banana
Blend All Together In A Blender
Pour Small Amounts Into A Skillet And Cook On Either Side With Non Stick Spray.
Provides roughly 350 calories, 40 grams of protein, 5 grams of fat, and about 40 grams of carbohydrate per serving.
Recipe makes two servings for a perfect breakfast and midday snack.
|Lunch: Italian Grill Chicken|
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling.
Melt butter, then stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo like me, now that grow herbs at home always enjoy finding new ways to enjoy then ;-D
Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).
Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.