Day 18

Tomato and basil bisque soup is complete. Some days you really don’t look forward to having to cook dinner. By prepping meals, you save money and time in order to be more productive with your day, or put on pajamas and call it done. Plus, by having healthy meals ready and up for grabs, you’re less likely to go get take out or use store-bought processed foods.

My particular favorite meal-prep method is making soups then freezing them. One gallon bag of frozen soup can stay in the freezer for over a month and still be good. For more meal-prep ideas, the internet is filled with great options including salads, soups, lunch side grab-bags, and a week’s worth of dinners. You don’t have to start out fancy, either. Make a pot of soup and freeze it. Cut up veggies and measure out nuts and chips in healthy portions to grab on the way out the door or when you get the munchies. Invest in the little half cup tupperware bowls that are great for nuts and seeds, dips, dressings, and storing homemade seasonings.

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Portobello Mushroom Burger and French Fries

Ingredients

  • Portobello mushroom cap
  • Balsamic vinegar
  • Italian seasoning
  • Favorite vegan burger toppings

Directions

  • Marinate the mushroom cap with balsamic vinegar and italian seasoning and let it set for about ten minutes.
  • On a hot pan or grill, grill the mushroom cap-side up for 10 minutes, then grill the other side for 5 minutes. (Note: The mushroom holds a lot of moisture. Put light pressure on it when grilling to help drain out the liquid.)
  • Immediately transfer to bread, add toppings, and enjoy with vegan fries or a small salad.

 

Daily Vitals

Weight: 207.6 lb (-5.8 change)

Fasting Blood Glucose Level: 100

Blood Pressure: 114/68

Resting Heart Rate: 90

Total Calorie Intake: 1514      218/66/55*

*”Total Calories per Day”     “Carbs/Fat/Protein” The ultimate goal is 1800 calories per day with a macronutrient split of 225/60/90.

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