12.20.14. Wonder if I can fit that in my mouth? I did...and it was so, so good! Homemade chickpea veggie burger loaded up with lots of spinach, peppers & onions. Side of baked sweet potato fries. Recipe for the burgers on the @engine2diet website.
I thought I'd give you a little peek into what I'm currently eating a lot of. Chicken is happening quite often. It's low fat, a great source of protein & is pretty versatile. It's fairly inexpensive & I can grill or bake several at once to be able to use later. I'm also eating a good deal of spinach. Not only for salads, but I'm also putting it into my post workout shakes as well {really you can't even taste it}. So here's the lowdown: spinach & chicken are great with cashews, pepitas, craisins, blueberries, apples, quinoa, brown rice, avacado, cherry tomatoes, feta, mix it all together for a cold salad, in a pan heated through, add a little low sodium teriyaki, or throw in a low carb tortilla. I'm loving a balsamic vinaigrette along with everything as well. Try out any combo you like. These are just a few ideas.
If you love pizza as much as I do {meaning you crave it several times per week} you have to get creative. I try to fit the "real thing" in once a week or week and a half. For instance, tonight, we had my absolute fave pizza {bbq pork} from my cousin's local pizza place. So good. As long as you're keeping yourself on track, you can for sure enjoy indulging every now & then. I came up with this extremely yummy bbq chicken flatbread pizza the other day. Damn fine, if I do say so myself.
Here's how it goes...
1 Flatout Spicy Italian Flatbread
1-2 T Ragu No Sugar Added Spaghetti Sauce
1/2 Chopped Chicken Breast
Thin sliced Red Bell Pepper
Diced Onion
1-2 tsp Sweet Baby Ray's Sweet & Spicy BBQ sauce + water
1/8-1/4 c Sargento 2% Mexican Blend Shredded Cheese
Lay out the flatbread on a baking stone or baking sheet. Spread with sauce, add a little over half the cheese, top with chicken, peppers, onions & drizzle the bbq sauce {mixed with a little water to thin it down}. Add the rest of the cheese. Bake at 425 degrees. Eat.it.up.
