The 30 Day Slim-Down Challenge: Day 20

Hello there! We are on day 20 of  The 30 Day Slim-Down Challenge and to honor the weekend, we are going to try a great grilling recipe for lunch. 😉 Now that my life is back to normal, I’ll get to cook a bit more and try some new recipes with you!

So how do you like the meal plan so far? I think we’ve tried a good variety of ingredients over the last 20 days, right? Enough to avoid getting bored or falling in the routine. I hope these meals have helped you so far to get some inspiration of your own and incorporate those ingredients you like the most 😉

If you want to know what this challenge is about and the meal plan we are following to slim-down in a healthy and balanced way, check out The 30 Day Slim-Down Challenge and The Balanced Meal plan, or subscribe to Be.Daze.Live’s mailing list (colored bar atop of your screen) so we can keep you updated on our daily menus and workout plans.

So let’s get into it!

 

Day Meal Plan

 

Today will consist of 3 meals and 2 snacks. The recipes below are intended for a woman following The Balanced Meal Plan.

*Remember, if you are a man, increase the fruit intake by 1 unit, the veggie intake by 1 unit, the cereal intake by 1 unit and the meat intake by 2oz. For more information on the unit allowance per day, check out The Balanced Meal Plan.

 

Breakfast: Strawberry & Orange Slushy

 

Strawberry and Orange Slushy | Be.Daze.Live._1

Servings: 1

Ingredients

  • 1 1/2 cup Strawberries
  • 1/2 cup Orange Juice
  • 1/4 cup Water
  • 6 Ice Cubes
  • 2 Splenda packets (or sugar substitute of your choice)

Instructions

  • Place all ingredients in a blender and liquify (you may need to pulse for ice crush).
  • Enjoy while cold!

Nutritional Breakdown:

Units Consumed: 2 fruit units

Calories:  130 kcal

Fat 0 g (Saturated Fat 0 g, Polyunsaturated Fat 0 g, Monounsaturated Fat 0 g), Cholesterol 0 g, Sodium 1 g, Potassium 537 g, Carbohydrates 35 g (Dietary Fiber 5 g, Sugars 14 g), Protein 2 g, Vitamin A 2 %, Vitamin C 70 %, Calcium 4 %, Iron 7 %

 

Snack 1: Milk Chai Tea and Nuts

Milk Chai Tea and Nuts

Servings: 1

Ingredients

  • 5 Almonds
  • 5 Pecan Halves
  • 11 Peanuts

For the Milk Chai Tea:

  • 1/2 cup Skim Milk
  • 1/2 cup Water
  • 1 Chai Tea bag
  • 1 Splenda packet or sugar substitute of your choice (optional)

Instructions

  • Mix nuts in a small bowl

For the Milk Chai Tea:

  • Mix milk and water and bring to a boil. Transfer to a mug.
  • Steep chai tea bag in boiling mixture for about 3 minutes. Sweeten with Splenda and enjoy while hot.

Nutritional Breakdown:

Units Consumed: 1/3 dairy units, 2 fat units

Calories: 192 kcal

Fat 13 g (Saturated Fat 2 g, Polyunsaturated Fat 3 g, Monounsaturated Fat 4 g), Cholesterol 3 g, Sodium 67 g, Potassium 120 g, Carbohydrates 11 g (Dietary Fiber 2 g, Sugars 7 g), Protein 10 g, Vitamin A 5 %, Vitamin C 1 %, Calcium 17 %, Iron 1 %

 

Lunch: Grilled Arrachera (Hanger Steak)

 

Grilled Arrachera

Servings: 1

Ingredients

  • 4 oz Hanger Steak (also known as bistro steak)
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • 1 tsp Worcestershire Sauce
  • 2 medium yellow or white Corn Tortillas
  • 1 medium Zucchini cut in sticks
  • 1 tsp Olive Oil
  • Salt and Pepper to taste

Instructions

  • In a medium container, season hanger steak with salt, pepper, garlic powder and onion powder on both sides. Add worcestershire sauce and coat well. Let marinade for at least 30 minutes.
  • In a small bowl, add zucchini, olive oil and season with salt an pepper to taste. Mix well.
  • In a grill pan or grill over high heat, grill hanger steak about 3 minutes per side or until desired doneness. Transfer to a plate and let rest.
  • Meanwhile grill zucchini and tortillas about 2 minutes per side or until tender and marked.
  • Serve hanger stake with tortillas and a side of grilled zucchini, enjoy!

Nutritional Breakdown:

Units Consumed: 2 cereal units, 1 meat unit, 1/3 fat units, 1/3 limited condiments

Calories:  388 kcal

Fat 21 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g), Cholesterol 38 g, Sodium 374 g, Potassium 313 g, Carbohydrates 25 g (Dietary Fiber 4 g, Sugars 5 g), Protein 27 g, Vitamin A 4 %, Vitamin C 32 %, Calcium 2 %, Iron 8 %

 

Snack 2: Beet Chips

Beet Chips | Be.Daze.Live_2

Servings: 1

Ingredients

  • 1 medium beet (about 3/4 cup) cleaned and peeled.
  • 1 tsp Olive Oil
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 300 F / 150 F
  • With a mandolin, thinly slice the beet (If you slice the beet with a knife, make sure the knife is sharp and make your slices as thin as possible).
  • In a bowl, add beet, olive oil and salt to taste. Mix well.
  • Layer beet slices on a baking sheet lined with wax paper.
  • If your beet was mandolin sliced, bake for 35 to 45 minutes or until crispy. If your slices are a bit thicker, you may need to bake for 15 to 20 minutes more (turning once halfway baked and keeping a close eye on them so they don’t burn).
  • Remove from oven, sprinkle once more with salt and pepper to taste and enjoy!

Nutritional Breakdown:

Units Consumed: 1 1/2 veggie units, 1/3 fat units

Calories:  84 kcal

Fat 5 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g), Cholesterol 0 g, Sodium 80 g, Potassium 332 g, Carbohydrates 10 g (Dietary Fiber 3 g, Sugars 7 g), Protein 2 g, Vitamin A 1 %, Vitamin C 8 %, Calcium 2 %, Iron 5 %

 

Dinner: Creamy Chipotle Sausage Pasta

Creamy Chipotle Sausage Pasta

Servings: 1

Ingredients

  • 1 sliced Turkey Frank
  • 3/4 whole wheat cooked Rotini (or pasta of your choice)
  • 2 1/2 tbsp Mexican Cream (or sour cream)
  • 1/2 tsp Chipotle Adobo Sauce (from a can of chipotle peppers in adobo)
  • 1 tsp Olive Oil
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/2 cup Chicken Stock
  • 1 medium Roma Tomato
  • 1 oz. shredded Monterrey Jack Cheese
  • Salt to taste

Instructions

  • In a blender add tomato and chicken stock, liquefy. Strain mixture and transfer to a container.
  • Heat olive oil in a Skillet over medium heat, add sausage slices and sauté until lightly browned (about 3 minutes), add garlic, onion powder, adobo and sauté until fragrant (about 30 seconds)
  • Add  tomato / chicken stock mixture and Mexican cream. Mix well, bring to a boil, reduce heat and simmer for about 10 minutes. Season with salt and garlic powder.
  • Stir in cooked pasta and bring to a second boil.
  • Remove from heat, add shredded monterrey jack and give it a final stir until the cheese is melted.
  • Enjoy while hot!

 

Nutritional Breakdown:

Units Consumed: 1 cereal unit, 2 deli units, 2/3 dairy units, 1/3 fat units

Calories:  524 kcal

Fat 32 g (Saturated Fat 13 g, Polyunsaturated Fat 0 g, Monounsaturated Fat 3 g), Cholesterol 80 g, Sodium 1270 g, Potassium 426 g, Carbohydrates 9 g (Dietary Fiber 1 g, Sugars 8 g), Protein 19 g, Vitamin A 11 %, Vitamin C 0 %, Calcium 28 %, Iron 4 %

 

Exercise Plan

I think I need a rest today. I usually rest on Sundays, but this week has been so exhausting that I thought it was time for a bit of relax ha.

Besides, tomorrow we start a 10 day countdown to fulfill the 30 day slim-down challenge, right? I’m so excited! So I  believe this is the perfect opportunity to repeat Zumba’s Total Body Transformation – 10 Day Accelerated Fat-Loss Program. I really fell in love with those workouts and the results obtained, and I feel that I really need to make the most out of the following days meal plans and exercises to get better results at the end of the challenge.

Ok! So let’s keep the great work and see you tomorrow!

2 thoughts on “The 30 Day Slim-Down Challenge: Day 20

  1. Decisively and consistently can be lower and staying at a healthy weight, thank you for all the tips and great recipes!!!

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