At the beginning of the week I realized all the good habits I had formed in January had really gone to the wayside. I wasn’t feeling as energetic or motivated and everything I was eating was making me feel crappy. So I started my week by making some changes to get back to where I started.
First thing I did was start my morning with healthy, protein and fiber-packed breakfasts to give me energy and keep me feeling full until lunch. My go-to is 1 egg and 1 egg white scrambled with chopped veggies and a slice of canadian bacon (also chopped) with half of a sliced avocado on the side. I typically top my scramble with a spoonful of salsa verde too — yum!
The second big thing was adding workouts back in. If you remember correctly, one of my goals for this year is to get a booty and I’ve made some serious progress, but the past two weeks I’ve been slacking off and you can tell. So, I hit the gym 3x this week. It’s so hard for me to get myself motivated, but once I’m there it’s easy. Plus, I feel amazing afterward! New workout clothes never hurt either… ha!
Lastly, I’ve been working on making sure we’re eating well-balanced meals at dinner. I’ve been trying to cut back on gluten and dairy because both leave me feeling a little crappy and it’s amazing how much of a difference it makes! I love this healthy taco salad recipe because it’s got a ton of veggies, textures and colors and is super flavorful! It also has zero gluten or dairy and it’s not quite Whole30, but you can cut a few ingredients to make it right! A few of my other favorite gluten & dairy free recipes are this hearty salad and this delicious soup (just don’t serve with the bread I have pictured!).
Do you find that it’s a lot harder to stay motivated in February? Just remember, beach season is fast approaching and that should give you the motivation you need!
- 1 lb. lean ground turkey
- 1 packet low sodium taco seasoning
- 1/2 cup corn
- 1/2 chopped bell pepper
- 1/2 cup black beans
- 1/4 cup chopped carrot
- 1/4 cup chopped onion
- 2 heads of romaine, chopped
- 1/2 cup pico de gallo
- 1 avocado, cubed
- 20 tortilla chips, 5 per plate
- salsa verde, served on the side
- Cook the taco meat according the the taco seasoning instructions.
- Meanwhile, add a drizzle of canola oil to a saute pan and heat over medium.
- Add corn, pepper, beans, carrot and onion in a saute until lightly charred.
- Prepare salads by starting with chips on the bottom, lettuce, vegetables and meat. Top with a spoonful of pico de gallo and serve with salsa.
- This makes for really great leftovers for lunch the next day!
