A glimpse into my daily meal plan...21 Day Fix approved!

Here's my day in a nutshell -1200 calories

...3 green, 2 purple, 4 red, 2 yellow, 1 blue, 1 orange, 2 teaspoons 



I try to buy all organic especially meats. 

I'm always sure to drink at least 8 glasses of water a day...to know exactly how much water YOU need, take your weight and divide it by 2 and that's how many ounces your body needs daily.

Since I work from home most days, I don't really need to meal prep like most BUT I do find time on Sunday night to wash and cut all my veggies, grill some chicken and cut fruit and boil eggs for the week so there's less to do during the week when it's time to eat! 

Breakfast: 1 cup of herbal tea...this is my fave...no need to add ANYTHING!!!                              It has such an AMAZING flavor! 

                 2 eggs over easy or scrambled (1 red)

                 1 slice of Ezekiel 4:9 grain bread (1 yellow)

                 1 medium orange sliced (1 purple)

                 1/4 Avocado seasoned with fresh cracked pepper & Himalayan sea                             salt

Pre-workout Snack: 2 boiled eggs (1 red)

                                 Pumpkin Seeds (1 orange)

                                 Pre workout (gives me energy to push hard through my 

                                 workout)

Lunch: Vegan protein Shake (1 red)

            almond butter or peanut butter 

            (2 teaspoons)

Afternoon Snack: JUICE (sooooo good for you!!!) (3 green, 1 purple)

                          

Green Juice Ingredients:
3/4 cups water (Put in blender first)

1 cup kale
1 green apple, cored
1/4 cup parsley leaves
1/2 medium cucumber
1 celery stalk, chopped
1 Tablespoon of lemon juice
OPTIONAL 1 (1/2-inch) piece of ginger, peeled 
A lot of times I'll need an extra fruit serving in my day so I'll add some frozen strawberries and banana to taste! It gives it a more smoothie like taste and texture ;-)

Equipment: juicer or blender and use a fine mesh sieve (optional if you prefer to not drink the pulp)

Dinner: grilled chicken or fish (1 red)

             brown rice or sweet potato (1 yellow) 

             Broccoli cauliflower mix (1 green)

---> If you have any questions, please feel free to post below!

Easy 4 Step Veggie Bowls

I love this concept because you can get very creative with this meal as there are so many different varieties you can make this one YUMMY!

The great thing about these meals is that these ingredients are SUPER EASY to prep for the week! I like to prep on Sunday night and make these for my lunches throughout the week! Yum right?! Who doesn't like SIMPLE?

Write down all the ingredients you would like for the week...maybe pick two different combos then head to the grocery to pick up your ingredients! If you'd like to add any meat, PLEASE be sure you buy organic! I know buying organic is not cheap but if you can only buy one thing organic, please choose meat!!! That's a whole other topic I'll try to touch on this week, but for now, just trust me!

Cook quinoa or brown rice
Cut up all veggies and cook any you want cooked
Make your homemade dressing
Rinse your beans

Combine each meal into the containers for the week and dressing on the side.

A DIABETES friendly option would be to substitute the rice or quinoa or a bed of lettuce and extra beans. ;-)

ENJOY!!!  :-)

Post below your favorite combo and dressings!

Delicious White Chicken Chili- Hubby Approved!!!

Hey guys! The original recipe is from the Food Network but I took it and made it my own! I tried the original recipe and just felt it needed so much more! The final product was so delicious and my hubby loved it!!! We ate on it for 3 days!

It will definitely be a staple in our home!

If you give it a try, i'd love to hear from you!!! Let me know your thoughts! :-)

Ingredients:

3 (15.5-ounce) cans white beans
1 tablespoon olive oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
3 teaspoons chili powder (only half if you don't like spicy)
4.5 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
2 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
0 fat Sour cream, for topping (I prefer Publix brand)
Organic blue corn tortilla chips, coarsely crushed, for topping

Directions:

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Garnish with 2% Sargento cheese and jalapeno to your liking! I actually like to dice mine and cook them in the soup and garnish with cheese and sour cream! YUM! :-)

If you make this recipe, be sure to snap a photo and hashtag it #stacyssliceoflife. I'd love to see what you cook!