Today wasn't the greatest day ever. By no stretch, was it the worst either. I was overworked and underFED at work today (no lunch in a 10-hour shift), plus I packed and hauled a total of 480-ish pounds in 28 varying size boxes up and down counters and my whole body ached when I got home.
I convinced the husband to take me out, and we went to a local salad bar where I did pretty good, considering I hadn't eaten since this morning. Then I came home and we cooked about 12 chicken breasts for lunches/meals for the week, as well as broke up a pork loin into 2 roasts (freezed) and about 10 chops (4 kept out) for my pork nights this week.
Then I came into the office and powered through the Hero's Journey Day 1 workout.
It sucked. I was miserable, and it wasn't even that hard.
Day 1 - Press "Start" To Play
Level I - 60 Reps
Side Leg Raises
Squats
Mountain Climbers
Toe Tap Hops
See... Not terrible. But it hurt. Especially those mountain climbers. Brutal on my already sore shoulders!
Anyway, here were my meals for the day:
Meals Planned:
-Breakfast: oatmeal with fruit + 1 banana
-Meal A: ham, tomato, lettuce sammich
-Meal B: roasted pork with brussel sprouts (as I do not have green beans)
-Snackie: cottage cheese
Meals Executed:
-Breakfast: oatmeal with fruit
-Snackie: cottage cheese
Everything else I ate was not on the meal plans. UGH!
I will get my before pictures up soon, so look for an update on that!
Monday, June 15, 2015
Wednesday, June 10, 2015
Interesting Article
So, I was grocery shopping today, and I got in the car after loading my groceries in the trunk of the car, and my brain had a really interesting question for me.
Seems pretty harmless, but if you've ever cut up an avocado and then walked away for 10 minutes, you know that sometimes the air and knife can be mean to your food.
I was more interested in my snacking veggies, like carrots and celery and green peppers; durable nuggets of produce goodness that I can pack in my lunch and nibble on whenever. I just am not a fan of bringing whole pieces to work, and I get funny looks if I pack a paring knife with me.
So, I asked Google. "Hey Google, what happens when I cut my veggies up ahead of time?"
For once, the first result was not only helpful, but exactly what I was looking for!
"How does cutting, slicing, and chopping affect fresh vegetables?"
It's a semi-tough read, getting somewhat technical and biological about "harming" the veggies (bear with me, it gets better).
But basically, what I took away from the article, was that you should have the shortest amount of time possible from cutting the veggies to consumption for most, but that the sharper the blade, the less "stress" you cause the veggie, and the more fresh your veggie stays. For durable veggies like carrots and celery and the like, you have more time before expiration than you do with more sensitive veggies, like lettuce and mushrooms (although they are technically a fungus and not a veggie). You would also want to research and store like-veggies together in a proper container.
All in all, I know I can go ahead and chop up my carrots, celery, and green peppers and put them in tupperware for the week. I can also dice onions for any weeknight meals, so long as I use them in a few days. It will help make meal preps go faster, and portions stay controlled better.
Happy eating, y'all! :)
What happens to the shelf life of veggies if you cut them up?
Seems pretty harmless, but if you've ever cut up an avocado and then walked away for 10 minutes, you know that sometimes the air and knife can be mean to your food.
I was more interested in my snacking veggies, like carrots and celery and green peppers; durable nuggets of produce goodness that I can pack in my lunch and nibble on whenever. I just am not a fan of bringing whole pieces to work, and I get funny looks if I pack a paring knife with me.
So, I asked Google. "Hey Google, what happens when I cut my veggies up ahead of time?"
For once, the first result was not only helpful, but exactly what I was looking for!
"How does cutting, slicing, and chopping affect fresh vegetables?"
It's a semi-tough read, getting somewhat technical and biological about "harming" the veggies (bear with me, it gets better).
But basically, what I took away from the article, was that you should have the shortest amount of time possible from cutting the veggies to consumption for most, but that the sharper the blade, the less "stress" you cause the veggie, and the more fresh your veggie stays. For durable veggies like carrots and celery and the like, you have more time before expiration than you do with more sensitive veggies, like lettuce and mushrooms (although they are technically a fungus and not a veggie). You would also want to research and store like-veggies together in a proper container.
All in all, I know I can go ahead and chop up my carrots, celery, and green peppers and put them in tupperware for the week. I can also dice onions for any weeknight meals, so long as I use them in a few days. It will help make meal preps go faster, and portions stay controlled better.
Happy eating, y'all! :)
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