Hi there! We are on the sixth day of The 30 Day Slim-Down Challenge. OMG! The weekend is almost over 🙁 But on the bright side we are almost finishing our first week into a healthy lifestyle 😉 Thumbs up!
How did you feel yesterday? I hope you enjoyed the menu.
If you are wondering what this challenge is about and and you want to find your way into healthy habits too, join us and shed some extra pounds in 30 days. Check out the Join our 30 Day Slim-Down Challenge post and The Balanced Meal Plan to get you started, or subscribe to Be.Daze.Live’s mailing list (colored bar atop of your screen) so we can keep you updated on the daily menus and workout routines.
OMG! Yesterday the ribs were absolutely deli, don’t you think?
I was craving for that delicious grilled flavor and I think those were perfect! So savory and wholesome (now, even though we respected the meat portion, you should know this is not an every day meal because rib meat is usually on the fatty side ok?). I really have nothing to complain about, except that maybe I was looking forward to the lunch time so much that the breakfast and snack seemed a bit on the light side… grumble grumble. But there have to be certain compromises during the day right?
So what’s gonna be today? Since I told you yesterday that there is no harm in ordering at a restaurant once in a while we are going to try that, and today I’m craving pasta or maybe a wholesome soup, so let’s see what we can find all right?
Based on that idea, I’m going to plan for a light breakfast and dinner, and probably skip the morning snack. I consider that most soups or pasta dishes have usually a meat or seafood unit, a fat unit, a dairy unit (if it is a creamy soup), 1 or 2 cereal units and hopefully some veggie units. So I will try to avoid chowders or extremely creamy soups (since these have extra starches).
I’ll post a photo of what I finally ate at the restaurant and will adapt and give you a similar recipe (based on my taste) of what the portion should look like ok? And then, I will plan dinner accordingly.
Day Meal Plan
Today will consist of 3 meals and 1 snack. 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 Green Smoothie
- 1 1/2 cups Strawberries (preferably frozen)
- 1/2 medium Banana
- 3/4 cup Skim Milk
- 1/4 cup Water
- 3 cups Spinach
- 3 Splenda packets (or sugar substitute of your choice)
- Place ingredients in a blender and liquify. This is a thick mixture, so pulse several times on high power or “ice crush” mode if your blender has it before liquifying (you can also blend it in batches).
- Serve and enjoy while cold!
Units Consumed: 2 fruit units, 1/2 dairy units
Calories Per Serving: 216 kcal
Fat 0 g, Cholesterol 4 mg, Sodium 169 mg, Potassium 1027 mg, Carbohydrates 49 g (Dietary Fiber 8 g, Sugars 8 g, Protein 11 g, Vitamin A 176 %, Vitamin C 45 %, Calcium 34 %, Iron 20 %)
Lunch: Creamy Chicken Tortilla Soup & Caesar Salad
I ordered a small Mexican Chicken Tortilla soup (with cheese and tortilla on the side so I could control the amount) and a Caesar Salad (with croutons and dressing on the side, so I could control the amount as well). I assumed that even though the tortilla soup was tomato based, it had a bit of cream (maybe 2 tbsp) and was cooked with oil (about a tbsp), then I added the equivalent to 2 tortillas and a bit of shredded cheese (less than 1oz.). To the salad I added a bit of croutons and 1 tbsp of dressing (it came with a bit of shaved parmesan).
The picture above is from the restaurant, and the recipe below is be an adaptation of what I ordered.
For the Tortilla Soup:
- 4 oz. grilled cubed chicken breast
- 1 cup Chicken Stock
- 3 Roma Tomatoes
- 2 tbsp Mexican Cream (or sour cream)
- 2 tsp olive oil + cooking spray
- 1/4 cup roughly Chopped Onion
- 1/2 tsp of Powdered Chicken Bouillon
- 1/4 tsp ChilI Powder (or more to taste)
- 1 sliced Tortilla
- 1 oz shredded Monterrey Jack Cheese
- Chopped Cilantro to taste
For the Caesar Salad:
- 3 cups of chopped Romaine Lettuce
- 1/2 cup regular Croutons
- 1 tbsp light Caesar Dressing
- A dash of shaved Parmesan
For the Soup:
- Preheat oven to 350 F / 180 C
- Spray tortilla slices with a bit of cooking spray on both sides. Spread the slices out on a baking sheet, season with salt to taste and bake for 7 to 12 minutes (turning once) or until crispy.
- In a small pot, bring tomatoes to a boil over high heat and keep boiling for 8 to 10 minutes or until the skin starts to crack. Drain and transfer to a blender.
- On same pot, heat olive oil over medium heat, add onion and sautée until fragrant and translucent (about 2 minutes). Transfer to blender.
- Add powdered chicken bouillon, chili powder and chicken stock. Blend until smooth and transfer to previous pot.
- Bring soup to a boil over medium-high heat, add cream and mix.
- Add cubed chicken, reduce heat to medium-low and simmer for about 5 minutes or until thickened a bit.
- Serve and top with tortilla chips, cilantro, and shredded cheese.
For the Salad:
- In a bowl mix lettuce with dressing.
- Top with parmesan and croutons. Enjoy!
Units Consumed: 1/2 veggie units, 3 cereal units , 1 meat unit, 1 deli unit, 1/2 dairy units, 2 fat units.
Calories per serving: 580 kcal
Fat 32 g (Saturated Fat 10 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 7 g), Cholesterol 56 mg, Sodium 1490 mg, Potassium 1443 mg, Carbohydrates 53 g (Dietary Fiber 11 g, Sugars 16 g), Protein 20 g, Vitamin A 208 %, Vitamin C 122 %, Calcium 32 %, Iron 14 %
Snack 2: Veggies with Balsamic & Lemon
- 3/4 cup shredded Carrot
- 1/4 Cucumber deseeded and cut in sticks
- 10 chopped Pecan Halves
- 1 tsp Balsamic Vinegar
- Juice of 1/4 lemon
- Salt to taste
- In a glass or bowl add carrot, cucumber, pecan halves, lemon juice, balsamic vinegar and salt to taste. Mix well and enjoy!
Units Consumed: 1.5 veggie units, 1 fat unit, 1/3 of Limited Condiments
Calories Per Serving: 142 kcal
Fat 9 g (Saturated Fat 1 g), Cholesterol 0 mg, Sodium 59 mg, Potassium 389 mg, Carbohydrates 14 g (Dietary Fiber 4 g, Sugars 5 g), Protein 2 g, Vitamin A 279 %, Vitamin C 21 %, Calcium 28 %, Iron 2 %)
Dinner: Cactus with Cheese
- 2 cactus
- 2 oz shredded Panela or Fresco Cheese
- 1 tsp Soy Sauce (or Maggi Sauce)
- Juice of 1/4 Lemon
- Salt to taste
- On a grill pan or skillet over medium-high heat, cook cactus about 5 minutes per side (or until softened and darker green)
- Slice cactus and transfer to a plate. Top with shredded cheese, soy sauce, lemon juice and salt to taste. Enjoy!
Units Consumed: 1 deli units, 2/3 of limited condiments.
Calories Per Serving: 206 kcal
Fat 12 g (Saturated Fat 8 g, Polyunsaturated Fat 0 g, Monounsaturated Fat 0 g), Cholesterol 50 mg, Sodium 1367 mg, Potassium 589 mg, Carbohydrates 9 g (Dietary Fiber 5 g, Sugars 1 g), Protein 18 g, Vitamin A 8 %, Vitamin C 9 %, Calcium 30 %, Iron 0 %)
I’m on the sixth day of the Zumba Total Body Transformation Trial, if you want to know more about this workout plan check out this post.
Today I’m doing the Sculpt & Tone + Flat Abs routine, this is an intensive one! So let’s see if I do better this time and finish it without gasping for air haha 😉
We are almost at the end of the first week, great job so far! I’m looking forward for tomorrow, how about you? See you then!