Boot camp week 3 day 2

8:30am
20 min Workout
Level 1 of the 30 day shred.

Glad to say it was easier than the first time I did it. And I used 5lb hand weights instead of my usual 3lbs. Feels awesome.

9:15
Made a protein shake and some go lean cereal.

12:00pm
Ate a mango

1pm
Snack; veggie straws

3:00pm
On the way to pick kids up from school.
Larabar. Didn’t like it that much.

4:00pm
Toasted turkey sandwich with spinach and light chipotle mayo. Carrots and hummus.

6:00pm
A cup of sleepy time relaxing tea with one spoon honey

8:30 late dinner
Spinach stew with rice

Boot camp week 3 day 1

Monday weight and measurements
Weight: 121.0 lbs
Arms: 10.5 inch
Waist: 31.5 inch
Thigh: 21 inch

7:30am
While driving kids to school I munched on this and some water.

Breakfast with family
Wheat pita
Boiled eggs
Egg salad with salt, pepper and drizzle of olive oil.
Bulgarian cheese
Hummus
Tomatoes and cucumber
Za’atar
And red pepper paste (yum)

12:00pm
Drank a cup of leftover green ginger ale.

2:00pm
Ate 2 bowls of leftover soup from last night

6pm
Drank a cup of ginger tea with honey.

7:30pm
Dinner
Chicken in onion sauce “mutabal”

Stir fried chicken with green beans

Green beans are one of my all time favorite foods. I love them stir fried in some soy sauce with a side of rice.
Here is a recipe I use often.

Ingredients:
2-3 chicken breasts. Slice as big or as small as you like. I cut them into large strips.
1/2 tsp each Salt, black pepper, garlic powder. To marinate the chicken.

1 lb fresh green beans, cut if you like.
1 large onion, sliced
1 cup chopped mushrooms.

Soy sauce to taste ( about 2 tbsp)

1- marinate the chicken for about 20-30 mins to 2 hours.
2- in meduim high pan on stove, add a couple tsp olive oil, add chicken when pan is hot.
3- let it cook for 2 mins then flip chicken on the other side.
4- keep stirring chicken until cooked from inside and no longer pink.
5- add the onions, mushrooms and green beans. Stir.
6- after about 5-10 mins (when beans are cooked) add soy sauce and anything else you like to taste.

Serve with rice, bread, salad, or just like that alone.

Sahtain 🙂

Healthy NO MAYO Tuna Salad with Wheat pita bread

Healthy NO MAYO Tuna Salad

quick breakfast or lunch

2-3 servings

Ingredients:
One 12 oz can of tuna
1/2 cup diced tomatoes
1/4 cup chopped cucumbers
2 stalks of green onions, chopped
Dash of salt and black pepper
juice of half a lemon

Combine and stir
Enjoy with pita bread or any other kind

Menu for the week

Salam to all,

I have my menu planning set up on my phone for the entire year! I got so excited setting it up that i forgot to post my weekly menu here! SO silly.

For this week we are having Inshallah:

Tuesday Nov 15 : Fatteh bil lahma/with beef (or chicken)
Wednesday Nov 16: Shorbat Addas ( lentil soup) with salad
Thurs Nov 17: Kofta tahina ( Tahini casserole)
Friday Nov 18: Fasoleya Khadra ( green beans stew)
Saturday : Mujadara (we didnt have it last week) {rice with lentils and onions}
Sunday : OPEN

Now I know you are wondering how I managed to plan the entire year of FOOD! I’m using the mobile app called “Cozi” and its a family calender with reminders for everyone.It is a really cool and organized concept and I love it. Check out their website here.

As I was adding in the menu for the week I realized I have the option to repeat weekly/monthly/yearly, so I opted with the monthly option and it saved a whole months worth of menus and repeated them. I know you are thinking, that’s so boring! .. But don’t forget I left the Sundays open. So that created a few gaps in every month that I can easily change within minutes.

The main idea for me behind menu planning, is to actually have something to cook in mind, instead of wasting all day just figuring what to cook. At least any thoughtfully preplanned meal will be way better than a last 10 minute ” throw-it-all-together-in-a-pan” meal.

let me know your thought 🙂
As for now, the plan is working. I’ll let you know how it goes within the next few weeks 🙂

Happy cooking everyone!