Weight Loss Recipes

Make-ahead Meal Plan & Weekly Weigh-in {January 24th, 2018}

Hey there! Once again, sorry my meal plan is a couple days late. I swear I have every intention to post it on Monday but the days just get the best of me. If only someone would invent a computer that can read my mind and simply type what I’m thinking – now that’s a million dollar idea.

Anyway, let’s get to it cause I have a ton to do today.

First, let’s talk about my weekly weigh in.

Here are my stats:

Starting weight: 177 (October 2010)

First goal weight: 145

Final goal weight: 135

Last weeks weight: 153

Current weight: 155

I had high hopes this week so to see a 2lb gain is discouraging. Last week I kept portions under control and have continued with exercising 4-5 times a week. Also, I haven’t been eating past 7:00pm. Basically, I’ve been doing everything I need to do and, to be quite honest, it hasn’t been that hard. I feel like everything is a routine now and even though there are days I want to stay in bed and eat junk I have the self-discipline to drag my but downstairs to exercise and choose healthy food options throughout the day. Am I 100% perfect? Of course not, but I feel pretty good about my lifestyle.

With all that said, I’m sure you can understand why I’m frustrated when I step on the scale and see a 2lb gain! I mean seriously, can’t the weight loss gods cut me a break! ha! Anyway, I don’t want to get too negative because I did have a few non-scale victories I’m proud of.

First, I had 2 people on 2 seperate occasions come up and compliment me on my weight loss. They said I look smaller and more toned. I told them I haven’t “lost” any weight but have been sticking to a toning routine. This made me feel really good because I do feel like my body is changing since focusing on toning. Real quick, my toning routine is super simple. I use 5lb hand weights and resistant bands and do basic arm, stomach, and leg exercises. This bed-time toning routine is a good example of the exercises I do.

Also, I felt really good in clothes this past weekend. I kept pasta, rice, bread, and other carbs to a minimum and this has helped reduce stomach bloat. My jeans fit great and I felt very comfortable. I’ve said this before but I’m not looking to be a size 2, I just want to be comfortable. I want to go into my closet and put on a shirt and jeans and feel good about myself. This weekend I did just that.

Finally, I really experienced the benefits of meal prep last week. We were so busy with after school stuff and also had some sickness going through our house. Honestly, if I didn’t take time on Sunday to meal prep there’s no way we would’ve ate healthy. Having food ready kept me out of the hot zone all week.

Anyway, yes I gained 2 lbs this week but I also had a few non-scale victories to remind me that the scale isn’t everything. I think using a scale is a great tool to hold myself accountable but there are other measures to recognize as well.

Those non-scale victories motivated me to keep going strong this week. I took time to meal prep on Sunday, continued to exercise, and I bought a bunch of meat to stock our freezer with dinner kits. Life is so much better when prepared! I plan to get 3 taco kits, 2 quesadilla kits, 3 meatloaves, and 2 sausage and rice kits in the freezer by Saturday. Typically, I would take an entire day to do this but I don’t have that kind of time this week.

The last thing I’m going to focus on this week is water! I’ve been eating more eggs for breakfast instead of smoothies and I think this has left me a little dehydrated. Water makes a huge difference so I’ll be tracking the amount of water I drink each day to make sure I’m getting in at least 64 ounces.

Alright, let’s get to my meal plan. My goal is to keep daily calories between 1300- 1500 and to have the majority of my meals on the low carb side.

Breakfast

2 eggs with 2 slices Ezekiel bread and 2 tablespoons low-fat cream cheese spread on top.

Make-ahead tips

  • I make the eggs the morning I eat this recipe. However, you certainly could prepare a simple egg bake on Sunday, cut it into squares, and then enjoy during the week. This broccoli cheddar egg bake is tasty.

Mid-morning snack

Granny smith apple with 1 tablespoon almond butter

or almonds

Make-ahead tips

  • I portioned out the almonds ahead of time.

Lunch

Greek mason jar salad – I made this with smoked turkey and not chicken this time.

Make-ahead tips

Mid-afternoon snack

carrots and hummus or

hard-boiled eggs

Make-ahead tips

  • I placed the carrots in a glass container in the refrigerator.
  • I cooked the hard-boiled eggs on Sunday.

Dinner

Zoodles with Shrimp Scampi

Chicken quesadilla – I’ll make these with slow cooker salsa chicken.

Taco Salad

Dinners from Green Chef – I’m testing out this organic meal delivery service this week. If you want to give it a try then here’s $40 off your first Green Chef box.  You can also check out my other meal delivery services reviews if you’re looking for other options:

Sun Basket Review

Hello Fresh Review

Home Chef Review

Or if you’re curious about ordering groceries online then check out my Thrive Market review.

Make-ahead tips

  • I prepared the zoodles on Sunday. I’ll cook the shrimp the night I eat it.
  • Salsa chicken will be made tomorrow.
  • Taco meat will be made tonight.
  • Green chef dinners will be made the night we eat them.

Here’s everything I prepared.

That’s my week! Let me know if you have any meal planning or prep questions.

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