I will always admit it when I fall off track and splurge more than I should or miss a workout.
So here I am, admitting that I have NOT been good these past 3 days. I had a jam packed weekend filled with family, friends, food and fun and I am not going to beat myself up over it, we are all human and need to enjoy our lives. The important thing is that we are able to pick ourselves back up and get back into our routine. One bad weekend won’t sabotage all of your hard work unless you let it!
This morning I dragged myself out of bed and pushed play on Total Body Cardio and I am SO glad I did! I find when I workout in the morning I am much more alert during the day and don’t feel that crash around 3pm where all I want to do is take a nap. My nutrition stays on point as well because I don’t want to ruin the hard work I put in earlier in the day and my body craves the right foods, including my daily shakeology. Today I had one of my favorite combos – chocolate peanut butter 🙂
As the weather begins to (finally) get warmer here in Boston I find myself moving away from hot lunches to craving something light yet filling that will give me the energy I need to power through my afternoon.
I have recently been cooking a large batch of quinoa and using it throughout the week in various recipes. I love to add it to my salads because it gives me that little boost of energy from the carbs that I always need right around 1pm.
I go through phases where I eat a ton of salads and then have no desire for one all of a sudden. Does that happen to anyone else out there?
My salads tend to have less of the leafy greens and more chunky vegetables such as tomatoes, cucumbers, squash, zucchini, etc. I really hate when I get a salad and it’s all lettuce! And no salad of mine is complete without goat cheese. It’s so creamy and tangy and a little bit goes a long way!
What are your favorite salad ingredients? Leave a comment, I always love being inspired by new recipes and ingredients!!
- 4 boneless, skinless chicken breast
- Garlic powder, to taste
- Onion powder, to taste
- Black pepper, to taste
- 4 tablespoons Dijon mustard
- 4 cups baby spinach
- 2 cups cherry tomatoes, halved
- 1 cup of cooked quinoa
- ¼ cup goat cheese, crumbled
- Spray a grill pan with olive oil or coconut oil spray and heat over a medium heat.
- Season your chicken breast with garlic powder, onion powder and black pepper on both sides.
- Spread ½ tablespoon of Dijon mustard over each piece of chicken on top of the seasonings. Place the chicken, mustard side down, onto the grill or grill pan. Grill for 3-5 minutes until nice dark grill marks start to form.
- While the first side of the chicken is grilling, spread more Dijon mustard on the other side of the chicken.
- After 3-5 minutes, flip the chicken and continue to grill for an additional 3-5 minutes until the entire piece is cooked through and no longer pink in the middle.
- Divide the baby spinach, tomatoes, and goat cheese into bowls. Top each with ¼ cup of cooked quinoa and the grilled chicken.