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.
Tori G @ Styled Like A Rockstar says
Omg you seriously rock in the kitchen! This looks fantastic and I am a huge sweet potatoe lover! Must try!
Thanks! I love sweet potatoes and loved this lighter version of comfort food! You will have to tell me what you think if you make it!
Kristen Schrader says
Omg I’m drooling over all that delicious food!!! & I want that coffee mug! Where did you get it?!
Thanks! I totally ate horrible on my vacation so I had to make it a little healthy this week. I got the mug at Burlington Coat Factory. They had other cute ones too…Love Me Love My Dog. My Dog is my Best Friend. So many cute ones!
I made sheppards pie this weekend but it was not nearly as healthy. Will have to try this next time!
Did our conversation make you crave it?! I really liked it, so you should totally try it. You can make a suggestion again if you want! 😉