January has gotten Dan and me into a decent groove here in a few important ways: we backed way off on the sugar, we committed to strength training a couple times a week (I did; he's never veered from the path...), and we're to eat more protein. Because I'll think I'm eating great and then when I break it all down, discover that weeelllllnope, that day had very little to do with the Mediterranean diet, I ate almost no protein and drank like just a few sips of water. No more, Maureenie!
Same time four years ago. Push-up power, activate!
I'm trying to set us up for success by doing some meal prep on the weekend or early in the week. The salads are KEY as the beginning of healthy meals. Last week I scoured the freezer and pulled out a couple of lean strip steaks (grass fed; that really seems to be the ticket when it comes to eating red meat). After an evening workout, I made the foundational Lebanese Salad that I make often, then sliced the seared steaks very thin to top each bowl of salad. It was so delicious and satisfying (with zero simple carbs) that Dan said we should eat that at least a couple of nights a week, using chicken (like shawarma) or legumes or bulgur or quinoa or steak, etc.
This week we are celebrating very uniquely Lebanese flavor makers that everyone can cook and bake with to get healthy flavor as an essential part of the Mediterranean diet. Check out the NEW Flavor Maker Bundle! Also on special are flower waters, jams, and pomegranate molasses. All of them are pure, coming from small family makers in Lebanon. Save as you stock up with code FLAVORMAKERS24.
Bless your hands, and all of those muscles we're striving to strengthen,
Look at all of the protein!
Quinoa, edamame, kidney beans, split red lentils. Seriously jammed with nutrition and flavor. Be sure to rinse your quinoa before you cook it!
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