Last week was a little bit of an up and down week – my routine was all over the place. between having Monday and Tuesday off work, then falling sick Thursday and having to take Friday off again, I tried my best to stay on track. After the weekend I was feeling super bloated and was holding loads of water which is normal after a binge weekend – but it did play with my brains. I took no drastic measures though – cut no food groups, drank 4-5 litres of water a day and kept moving.
This week however back to routine – especially with BODYPOWER at the weekend!! EEEK who’s going?
I’m still training fasted, only have a coffee before I go and my body is finally in that routine. Of course that’s just because I train at 4.30am… if you’re training in the evenings, I definitely suggest eating at least an hour or 2 before training to make sure your energy levels are raring to go.
Mexican Baked Eggs
Really enjoying my little omelettes for breakfast – this week going to try this tasty creation.
– 50g Chickpeas
– 1 can of Chopped Tomatoes
– Mixed Herbs
– 2 x Eggs and 1 x Egg White
– 50g Courgette
– handful of Spinach
– handful of Cherry Tomatoes
1. Spray your pan with Coconut Oil or Spray Light Oil.
2. Lightly wilt the Spinach and Cherry Tomatoes.
3. Add the Chickpeas and courgette and cook a little longer.
4. Spoon 3 spoons of Chopped Tomatoes on top.
5. Crack 2 Eggs and add the additional White
6. Sprinkle with Mixed Herbs, Salt and Pepper and leave to cook a little more.
Simple, easy yet satisfying. The secret is not to mix them so it doesn’t turn into an omelette and feel free to eat it from the pan. 😍😍
Coconut Chicken Curry with Roasted Butternut Squash
– 700g Chicken Breasts
– 1 x Onion
– 400g Courgette
– 400g Sliced Mixed Peppers
– Tin of Light Coconut Milk (Aldi)
– Curry Powder
– Garlic, Salt and Pepper
– 600g Butternut Squash
1. Spray pan with Coconut Oil or Frylight spray
2. Dice Onion and fry in pan.
3. Dice Chicken Breast and fry until browned.
4. Chop Courgette and Slice Peppers into small pieces.
5. Add to Chicken And cook.
6. Add Coconut Milk and Curry Powder and leave simmer for 10 minutes.
7. Add Garlic, Salt and Pepper to taste
1. Chop Butternut Squash into Square pieces
2. Place in Pyrex Dish and cover with Tinfoil
3. Add to oven and slow bake for 30-40 minutes.
This quantity makes 4 portions – should last until Thursday.
Smoked Salmon With Corn on the Cobb Salad
Because the evenings are getting brighter and warmer – I am now craving all the salads.
– 100g Smoked Salmon
– 100g Mangetout beans
– 1 x Corn on the Cobb or 50g Corn
– Half a Cucumber
– Handful of Cherry Tomatoes
– Bed of Lettuce
Start with a bed of salad, and build from there. Nothing too fancy, but salads are just great in this weather. Light, tasty, filling and easy to make.
Need some snack ideas for this week?
– 150g of Greek Yogurt or Cottage Cheese with a banana
– 1 x Boiled Egg with a spoon of Peanut Butter
– An Apple with a Tbsp of Peanut Butter
– Handful of Nuts (20g) with a bag of Popcorn
– Carrotts and Celery slices with 2 tbsp of Hummus
Get creative this week, stick to your goals – plan your week. We’re all in this together.