So I must admit due to my girls weekend I ate A LOT of carbs. Yes, I did. From the Texas Toast BLT with Bacon and fries, sharing the Garlic Chicken Nachos, Chili Fries, and French toast.
It was all I could do to button up my pants by the end of this weekend. So I tried to go really clean on Sunday and Monday to burn off some of the excess calories. I also fit in another 3 mile run and a TurboFire 55 workout.
Breakfast – used to fuel up before my TurboFire Workout, with Eggs on low-carb bread, a fruit salad and one slice of bacon. Coffee with Truvia and Sugar Free Creamer.
Lunch – I used 4 ounces of my pre-cooked baked chicken and added some buffalo sauce. Paired with more fruit salad and a small side of ranch dressing.
Dinner – After talking to my friends for recipe suggestions they mentioned a Sheppard’s Pie and I immediately had ideas for how to make it healthy. I couldn’t find a recipe that I liked so I decided to create my own.
Ingredients: 16 oz package of ground chicken ~ 1 TSP coconut oil ~ 2 cups Peas and Corn Frozen Vegetable Mix ~ 2 Cups Frozen Zucchini ~ 1/4 Cup chopped Onion ~ 1 TBSP crushed garlic ~ 3 stalks Celery chopped ~ 1 cup Broth ~ 1 TSP thyme ~ 1 TSP rosemary
Topping: 3 Sweet Potatoes (preferably the orange color SP) ~ 1/3 Cup of Almond Milk ~ Nutmeg ~ Salt ~ Pepper
Directions: Boil the sweet potatoes for approximately 15-20 minutes or until tender. Drain. Place in Mixer, slowly add almond milk, salt and pepper. Blend until smooth. This can also be done by hand if needed.
Pre-heat oven to 375 degrees.
Heat the coconut oil and brown the ground chicken in a large saucepan. Drain if needed. Add the remaining ingredients, bring to a boil then reduce heat and simmer for 10-15 minutes or until broth is evporated and veggies are tender.
Place chicken and veggie mixture into a 9×13 pan, add sweet potato mixture to the top and sprinkle with nutmeg.
Use a fork to create peaks in the sweet potato. *NOTE: You should have a little more room at the top of the pan than I did. This will bubble a bit and you don’t want it to spill over. I was being lazy. Self Cleaning my oven is now on my to-do list!
Bake covered with foil for 20-25 minutes. Optional – Place under Broil for 5-10 minutes to brown the peaks. Remove from stove and allow it to sit for 15 minutes before cutting into it. This will allow it to firm and set. I was so glad how this came out and will be making this more than a few times.
What are you eating this week? Are you struggling with your nutrition? I still need to tweek my nutrition to train for the half-marathon but I am sure it will be a work in progess. Just make better choices every day.