I’ve been good getting back on track today! And the fact that I’m PMSing like a crazy person, that’s saying something.

So far I’ve had an apple, some cashews and almonds, a piece of pb toast, a cup of coffee, and a plain hamburger patty with avocado and tomato wrapped in lettuce. It doesn’t sound like much, but I’m so full. All the healthy fats, protein, and fiber has kept my tummy full all day.

Time to enjoy a chocolate coconut water and stress out over my next semester schedule in the works.

A salad of spinach, carrots, broccoli, chicken, hard boiled egg white, and half an avocado with a little salsa as dressing. Yummmm!

I would’ve taken a picture but I ate it too fast. 

So I’ve been dying to try Shirataki noodles. If you don’t know what they are, they’re low calorie (the kind I bought were 40 calories for a whole bag, but some are 0 cal!) noodles. I used Cassey’s recipe as guidelines, but I had to do a lot of improvising with the ingredients because we didn’t have everything she did. Cassey used whole veggies (I used half and couldn’t finish my bowl!) and used different veggies as well, but mine came out DELICIOUS too! What’s great about this recipe is you can use whatever veggies you like and make it entirely your own! So here it is!

Sauce:
- 1/2 avocado
- sprinkle of lemon juice
- a few basil leaves
- salt, pepper, and paprika to taste 

Sauteed veggies:
- 1 zucchini, sliced
- half an onion, chopped (I used a red)
- 1 tomatoe, chopped
- 1/2 cup of broccoli
- a sprinkle of garlic powder (or a clove of garlic) 
- little bit of extra virgin olive oil to coat pan
- a sprinkle of salt
- sriracha to taste (I like it spicy!)

Noodles:
- 1 pack of shirataki noodles

DIRECTIONS
1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Add sriracha if desired. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes and garlic powder or clove. Salt and pepper to taste. 

2. To make the sauce, add the half an  avocado, lemon juice, and basil into a food processor. Blend until creamy. Then add the salt, paprika/red pepper flakes, and pepper to taste.

3. Wash your shirataki noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for one minute.

4. Stir avocado sauce into noodles until covered. Transfer onto a plate and add sauteed veggies.

5. Enjoy the absolute deliciousness you just made.

It was so filling and healthy! Get creative and make it your own! I hope you guys enjoy this awesome recipe! 

Today I did pretty good I suppose. I didn’t really need some of that extra peanut butter or the other half of that protein bar, but oh wells. I’m going to do P90x Yoga tonight so I need all the energy I can get. So far I’m at about 1400 calories and 57g of protein, and I’m sure I’ll have a snack after yoga. Probably either some popcorn or some protein and water.

Breakfast:

• Chobani Greek yogurt w/ granola and coconut

Lunch:

• Popcorn chicken salad (spinach, cauliflower, broccoli, carrot, egg, popcorn chicken, and a bit of spicy ranch. obviously not the most healthy choice)
• 1c Elbow pasta w/ tomato sauce and chicken

Dinner:

• Big salad (spinach, carrots, cauliflower, broccoli, avocado, olive oil, onion)
• Quinoa w/ squash and tomato

Snacks

• 6 almonds
• iced coffee
• half of a Think Thin bar (review coming soon)
• Banana with peanut butter (and maybe a few extra knife fulls of pb…)
• Half a brown rice cake w/ avocado

So today wasn’t too bad. I definitely could have made some better choices (I’m looking at you, Lunch), but nothing was bad. Didn’t have any sugar though. Oh, except I tasted this 7 Layer Bar in the caf everyone talks about. I literally had the smallest little piece in the world, and I couldn’t even eat just that because I found out it had pecans on it and i’m allergic! :( My mouth was so irritated! I guess that’s my sign that I should resist all caf desserts! haha!

I did weight training early this morning (it was TOUGH today!) so that basically meant that I was hungry like a wolf (hurhur) all day:

Pre-Workout

• Activia yogurt with granola

Post-workout

• 1c of soymilk and chocolate protein powder shake

Breakfast

• Toast w/ a bit of butter, eggs, and yes folks, a couple strips of bacon

Lunch

• A small bowl of cheerios
• Protein fruit smoothie

Dinner

• Quinoa w/ squash, onion and tomato
• Salad with carrots, cauliflower, broccoli, pineapple, a couple croutons, a drizzle of olive oil and balsamic

Nighttime Snack

• Mango, yum!

So a while ago I said I would start sharing my meals since I’m a college student, and many college students tend to blame their cafs for them not making proper choices. So, here’s my intake for today!

Breakfast (to hold me off until after chapel, when I can go to the caf)

• A bowl of cheerios

Second breakfast (after chapel, at the caf)

• A slice of wheat toast with a bit of butter
• Some scrambled eggs
• A little bit of yogurt with bits of pineapple
• An orange
• A cup of coffee

Lunch

• A tuna sandwich on two pieces of 45 calorie bread (basically air)
• Some pretzel bits and gorgonzola crisps
• Grapes

For dinner I’ll more than likely make a ginormous salad since I’ve already eaten a good amount of grains today and no veggies yet. Remember that breakfast should always be your biggest meal (when your metabolism is at its highest) and your meals should get smaller as the day goes on.