I will be traveling a lot during the 21 days so my plan is to help show people it is possible to eat healthy and make good food choices even when you are traveling and during holidays. It is important for me to stay healthy and in shape because I am a better mom to Morgan when I have the energy to play with her and cook healthy dinners for my family to eat.
I am going to document my progress on the blog to help me stay accountable. I am also part of a challenge group of 6 other women who are doing the 21 day fix as well and we help keep each other motivated and accountable.
There are workout DVDs that come with the program and each workout is 30 minutes long. Day 1 workout is Total Body Cardio Fix
I will also document my meals (when I remember to take pictures) to show the type and amount of food you can actually have during the 21 days (wine included!). Every day I can have 3 Green, 2 Purple, 2 Yellow, 4 Red, 1 Blue, 1 Orange containers and 2 Tsp of peanut butter.
If you are interested in the program or have any questions please feel free to ask me :)
Day 1 Meal Plan
Breakfast: Veggie Omelet and coffee - Red & Green & 1/2 Blue
(2 Eggs, Lactose free cheese and chopped up red pepper and zucchini. Coffee and 2 Tbsp of almond milk)
Snack: Sliced Mango - Purple
Lunch: Chicken lettuce wraps - Red & Green
(See below for the recipe I used to make the chicken lettuce wraps and I substituted the ground turkey for chicken because I didn't have ground turkey in the house.)
Snack: Plain Lactose Free Yogurt and pumpkin seeds (You can have plain greek yogurt and sweeten it up with cinnamon and a little honey) - Red & Orange
Dinner: Turkey Burger on a bun with lactose free cheese and green beans - Red & 2 Yellow & 1/2 Blue & Green
(I used whole wheat burger buns and grilled up the Butterball Turkey Burgers. I also had some frozen green beans in the freezer that I cooked up with some salt and pepper.)
Dessert: Banana and 2 Tsp of peanut butter - Purple & 2 Tsp
Chicken Lettuce Wraps
Ingredients:
1 tsp. olive oil
1 lb. raw 93% lean ground turkey breast
½ medium red onion, chopped
½ medium red or green bell pepper, chopped
1 clove garlic, finely chopped
1 green onion, chopped
⅔ cup chopped water chestnuts
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. seasoned rice vinegar
2 Tbsp. chopped fresh cilantro
1 large head of lettuce (like red leaf, romaine, or bibb), separated into leaves
1 tsp. olive oil
1 lb. raw 93% lean ground turkey breast
½ medium red onion, chopped
½ medium red or green bell pepper, chopped
1 clove garlic, finely chopped
1 green onion, chopped
⅔ cup chopped water chestnuts
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. seasoned rice vinegar
2 Tbsp. chopped fresh cilantro
1 large head of lettuce (like red leaf, romaine, or bibb), separated into leaves
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add turkey, onion, and bell pepper; cook, stirring frequently, for 4 to 6 minutes, or until turkey is cooked through and onion is translucent.
3. Add garlic, green onion, water chestnuts, soy sauce, and vinegar; cook, stirring occasionally, for 2 to 3 minutes, or until most of the liquid has evaporated.
4. Add cilantro; mix well. Remove from heat.
5. Evenly spoon mixture onto lettuce leaves; wrap the leaves around mixture, and eat!
Recipe from: www.teambeachbody.com1. Heat oil in medium saucepan over medium-high heat.
2. Add turkey, onion, and bell pepper; cook, stirring frequently, for 4 to 6 minutes, or until turkey is cooked through and onion is translucent.
3. Add garlic, green onion, water chestnuts, soy sauce, and vinegar; cook, stirring occasionally, for 2 to 3 minutes, or until most of the liquid has evaporated.
4. Add cilantro; mix well. Remove from heat.
5. Evenly spoon mixture onto lettuce leaves; wrap the leaves around mixture, and eat!
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