Day 6 progress

Well, it's Day 6 and I'm happy to report that working on me has thus far been successful. Today was the first day I woke up without a headache and I am so happy about that! I've been mindful of the things I want to change and trying to act accordingly. As such, yesterday I sat down down and completed a few photography related tasks that I'd been putting off, and today I did my assignments for both of my classes (both of which were due January 12, so I'm ahead of the game!)

I also cleaned under the kitchen sink; a task that has been needing to be done, but because I perceived it to be such a large job, I put it off. It took about 15 minutes. WHY do I do that to myself!?

Bobby and I went out to eat for lunch yesterday, but I'm happy to report that 1) I logged everything I ate in MyFitnessPal, 2) I drank water at the restaurant, and 3) I still remained under my calorie goal for the day! 

I pre-made egg muffins and salads for me and Bobby for the week. Mason jar salads are all the rage on Pinterest, and I wasn't going to make mine that way, but it turns out we don't have enough bowls with lids to make that many all at once, so mason jars it is! I hate to admit that I do think they're cute and it worked well! I made some last week and they stayed nice and fresh.

The 4 salads I made this week are:

Grilled Chicken
Chicken Taco
Turkey
Cilantro

To make the salads, I prepped all my ingredients first. This meant boiling 2 boneless, skinless chicken breasts, boiling and peeling 4 eggs, washing and chopping the lettuce, celery, carrots, cucumber. Slicing the turkey (from the deli), chopping 2 roma tomatoes, peeling and chopping an avocado, chopping some cilantro, draining and rinsing the black beans, and getting the cottage cheese, lime, dressing, salad toppings, sour cream out of the fridge.

Then I started assembling the salads in pairs (a different salad for four days x 2)

The Grilled Chicken Salad included (divided between 2 jars and layered in the following order):
8 tablespoons cottage cheese
salt and pepper
1/2 cucumber
baby carrots
celery
2 boiled eggs, cut in half
12 black olives
12 green olives
1 chicken breast, chopped
green leaf lettuce
McCormick's Salad Topping
 Per Serving*: Calories 342 Carbs 14 Fat 16 Protein 42

 The Chicken Taco Salad included (divided between 2 jars and layered in the following order):
2 tbs sour cream
1/2 can black beans
1/4 avocado
juice from 1/2 lime
12 black olives
1 chicken breast, chopped and seasoned with taco seasoning
cilantro
green leaf lettuce
McCormick's Southwestern Salad Topping
 Per Serving*: Calories 310 Carbs 13 Fat 16 Protein 34

The Turkey Salad included (divided between 2 jars and layered in the following order):
2 tablespoons dressing (Italian for Bobby, Bleu Cheese for me)
1/2 cucumber
baby carrots
deli turkey, chopped
celery
2 boiled eggs, cut in half
12 green olives
12 black olives
green leaf lettuce
McCormick's Salad Topping
 Per Serving*: Calories 256 Carbs 10 Fat 19 Protein 12

The Cilantro Salad included (divided between 2 jars and layered in the following order):
4 tbs sour cream
2 roma tomatoes, diced
avocado
juice from 1/2 lime
1/4 cucumber (extra slices from other salads)
12 black olives
green leaf lettuce

Per Serving*: Calories 169	Carbs	16 Fat 11	Protein 4

When making these salads, you want your "wet" ingredients on the bottom and as far away from the lettuce as possible. 

To make the egg muffins, I simply sprayed a muffin pay with non-stick spray and broke an egg into each compartment. I baked them at 375° until they were done, then put them on English muffins and baggied them in pairs. Voila! Breakfast on the go!

*Nutritional info based on MyFitnessPal after creating the recipe with all of the ingredients and quantities I used.

Mason Jar Salads