Over the last few weeks, life has very much been in transition! Embarking on the new job and the new normal around the house, it’s like the weeks have been flying by. Unfortunately, that also means that my schedule’s been off some. I don’t know if you’re anything like me, but when things are busy and life seems to be in between phases, the first thing I lose focus on is my fitness and nutrition! It’s a horrible habit, and now that I’m about a month in, I’m ready to add another layer and start prioritizing my physical activity and my meal plan. So, with President’s Day off, today was the perfect day to get prepped and ready!
When it comes to eating healthy and working out, for me it’s all about making a plan! I’m a big believer in meal prepping because I never have the energy in the moment to cook along the work week. But, meal prepping isn’t my only tactic. I’m a huge believer in keeping a food journal, and this journal tracks everything. Every bite I eat during the day, every ounce of water consumed, and the exact duration and kind of physical activity I participated in getting written down. Accountability is usually where I struggle, so the food/fitness journal puts the responsibility where it should be – on me.
So in this post I’m sharing a few healthy habits I’m implementing this week. Here there are:
- Prep my veggies! I never eat enough vegetables, I actually envy the people who crave vegetables over sugar. I am not as good as you! So this week I’ve got my veggies sliced, bagged and ready to grab and go. I’m hoping that when I’m tired I’ll be more inclined to grab a baggie since they’re ready and waiting.
- Planned my fruit intake. Many of my friends will tell you, I am queen of eating healthy food, but in a huge portion! This week, I’m watching my portion controls, especially my fruit intake. I tend to think of fruit as healthy, and because of that, I allow myself more than I should. So this week I’ve got a strict plan written out, and while it incorporates some of my favorite fruits (blueberries, apples and bananas), the plan is to consume them in moderation!
- Lastly, I’m ready for breakfast! This sounds silly, but now that I’ve added a commute to my schedule, breakfast is a little trickier than it was before. And let’s be honest, who doesn’t love a drive through breakfast?! This week I dusted off one of my favorite recipes for clean banana chocolate chip blender muffins. They’re my featured recipe this week because I forgot how delicious they are warm or cold, and what’s even better is Science Kid Caiden even likes them.
Listen, when you’re starting any kind of new routine, it’s all about defining achievable goals and creating habits to reach those goals. So, whatever your goal for the coming week, go after it!
Banana Chocolate Chip Blender Muffins | makes 12 muffins
- 3 bananas (I tend to prefer brown bananas for this recipe as they’re a bit sweeter)
- 1 egg
- 1/2 c. Greek yogurt
- 1/4 c. Honey
- 1/4 c. Soy Milk
- 2 tbsp. Coconut Oil
- 1/4 tsp. baking powder
- Sprinkle of salt
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1 1/2 c. unbleached flour
- Mini chocolate chips, if desired
Preheat the oven to 350 degrees. Mix the eggs, yogurt, honey, milk, coconut milk, and Vanilla Extract in a blender. Slowly add the flour 1/2 cup at a time and continue to blend until completely mixed in. Evenly distribute the mixture into the muffin tin and sprinkle with mini chocolate chips. Bake for 20-25 minutes, or until golden brown. Let cool and enjoy or refrigerate to have during the week!