Motivation has definitely been lacking for me. Beautiful pictures with inspirational quotes are awesome and really can light a fire under some. Me? I require something a bit more direct and honest. I know what I need to do, but sitting on the couch with my new little love is just easier. There are a million things to do around the house, nursing, and pumping takes up so much of my time that I have to just turn a blind eye to some of the “chores” to get a workout in. I know it will get easier, gosh I hope it does, but it will just take time.
While I nurse and pump, I am often scrolling social media or watching television. The kick in the butt that I need comes from Instagram. It isn’t the plethora of CrossFitters and workouts that I see, but this super honest, cut-throat guy. (Warning language.) I tiptoe around others’ feelings because I never want to upset anyone. Personally, I need upfront, in your face honesty, which is why sweet quotes just don’t always light a fire under me.
My perfect time to workout was 5 a.m. and it was my time. I have no me time at the moment, I know that will change…it just might take a while. Breastfeeding and pumping do not allow me to have time to myself. I am literally my child’s life source. I know he will not starve to death without me, but leaving him for more than an hour, not knowing if he will wake up hungry while I am gone gives me anxiety. Not that I have an hour to even spare, but there isn’t much that will calm a hungry baby down, other than milk. I know I could start him on bottles, but I always hold off on that on the chance he decides he likes the bottle over the boob. It is a double-edged sword. I have put this stress on myself and at the same time, I want to push it all to the side. I am struggling, but I am trying.
Everyone has something that holds them back from doing what they desire to do. Usually, what holds us back the most is ourselves. I could plan better. I could prioritize things better. I know there are things that I could change to allow myself the flexibility of getting a workout in. I get in my way. I will say that I am not making excuses for myself, I am aware that I could do better. I am no longer trying to go when the timing is ideal. I cannot sit at the house just because my little is awake. I will never get a workout in if I wait for the ideal time.
If you are wanting to lose weight before you go to the gym, you won’t ever go. If you are waiting for the stars to align so you have time for meal prep, you won’t ever start. You simply have to start and even if your progress is slow, at least you are trying. Waiting until the time is right to get a full hour workout instead of going for at least fifteen minutes is simply an excuse and laziness. It can make a world of difference just to get out and move for fifteen minutes, I promise fifteen minutes is better than nothing. Prepping two meals for the week is better than doing none. Doing something to reach your goal is always better than doing nothing.
M E N U
Pulled Pork Sandwich
Ginger Roasted Pumpkin + Quinoa Salad + Back Strap
Pulled Pork Sandwich
There is no link for this recipe because it is so simple that you don’t need anything to guide you. I love being able to get a pork butt to cook it one way and make two completely different meals. Usually, I will have a sandwich and tacos or a pork bowl on the menu.
I used to cook the meat in the crockpot for 8 hours on low. Now, we smoke the pork butt on the RecTec util it is to temperature and season with the honey bacon bbq seasoning from Meat Church. Delicious. If you can’t get that seasoning, what we used to put on our meat is a great go-to basic seasoning that can be used for any recipe.
To season, I evenly coat all sides with yellow mustard, then season with preferred seasoning. Once the meat is in the crockpot I add in soy sauce and apple cider vinegar so the meat does not dry out and soaks up some extra flavor. Once the meat is cooked thoroughly, let it cool and then separate the meat from the fat. It really does defeat the purpose of healthy tacos and sandwiches if you leave the fat in there. Plus it is just gross.
I do not add the BBQ sauce until I am ready to eat each serving. I make sure to weigh out my sauce for every sandwich before I put on the bun. I make sure to get a low carbohydrate sauce, so I don’t over waste too many of my carbs on the sauce. Simply put the bowl on the scale, weigh out the meat and the sauce in grams or ounces, depending on the nutritional label. Toast your bun, top with the meat, and pickles, and enjoy!
*Changes I make to meet my macros
Ingredients: 1 Boston Butt honey bacon bbq spice OR Paprika Salt Pepper Yellow Mustard Onion Powder Chili Powder Garlic Powder 1/4 cup Soy Sauce 1/2 cup Apple Cider Vinegar Brioche Bun Pickles Low Carbohydrate BBQ Sauce
This recipe is pretty identical to the 20-minute shrimp tacos I have made, which are delicious. If you haven’t made them yet and you have some shrimp on hand, run and go make them now! Seriously, one of my favorite salsas yet. The shrimp version had more ingredients in the salsa, but I like that this recipe is a bit more simple. This is my go-to bowl when I want to use pulled pork in a taco or rice bowl.
The only thing to really track in the salsa is the pineapple and tomatillos. The tomatillos are awesome roasted with the other ingredients. If you can’t find tomatillos, you can use a jar of premade Verde. Add the Verde, garlic, jalapeno, and spices to a mixer pulse together until blended well.
These fajitas always turn into rice bowls for me instead of tacos. I love this salsa so much and the macros are so great that I can have a lot of it. If you are going low carbohydrate, then skip the rice and just eat in the tortilla or alone. Some fresh cilantro, lime, and maybe avocado to top it off and you are set!
I interchange pork and chicken breast in this recipe often. Since I am making pork sandwiches this week, I will have extra pork on hand. Pork is probably my favorite way to eat this bowl, so I am really looking forward to this meal.
*Changes I make to fit my macros
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into strips *chicken breast or pulled pork 2 tablespoons extra virgin olive oil *Spray with oil 1 tablespoon chipotle chili powder 2 teaspoons smoked paprika 1 teaspoon dried oregano 1/2 teaspoon garlic powder kosher salt and black pepper 2 bell peppers, sliced 1 yellow onion, thinly sliced 6-8 small flour tortillas, warmed *High fiber/Low carb tortilla or rice crumbled cotija or shredded cheddar cheese mashed avocado and limes *Omit cheese OR avocado ROASTED PINEAPPLE SALSA VERDE: 6 small tomatillos, husked *verde if you can’t find tomatillos 1 jalapeño 4 green onions juice of 1 lime 1/4 cup cilantro, roughly chopped 1-2 cup diced pineapple *1/4 -1/3rd cup per serving
I have never made this before and I am pretty sure that it is going to deplete my allotted carbs. I am going to attempt to make it manageable, but I can’t promise anything until I have made it. Be on the look out on my Instagram for the macros on this dish later this week!
*changes I make to meet my macros
Ingredients: 2 bone in skin on chicken breasts kosher salt and black pepper 2 tablespoons extra virgin olive oil *omit oil 2 shallots, thinly sliced 2 ribs of celery, chopped 6 carrots, chopped *10-12 ounces 2 tablespoons fresh thyme leaves 2 quarts low sodium chicken broth 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon chopped fresh sage, plus fresh sage leaves for serving 1 cup buttermilk *low fat milk + 1 tablespoon vinegar 2 ounces grated parmesan or crumbled gorgonzola cheese *reduced fat parmesan 1 tablespoon chopped fresh chives, for serving
Ginger Roasted Pumpkin + Quinoa Salad + Back Strap
Usually, I make it with sweet potatoes or butternut squash if pumpkin is not in season. It is so, so, so good. Don’t question the roasted pumpkin, just make it! I know most people don’t roast pumpkin. They buy the canned pumpkin and throw it into a cheesecake. I can appreciate pumpkin cooked that way too, but this is one of my all-time favorite salads for the cooler months of the year.
In the past, I have been made this into a bowl, by just adding in chicken or pork loin chops. I am going to be eating it as a side this time.
I use a sugar-free syrup and honestly, you can’t tell the difference. The last time I made this with butternut squash per serving (without chicken) it was 4 servings for 264 calories, 4.9 grams of protein, 35.7 grams of carbohydrates, and 7 grams of fat. This time I won’t use any olive oil, so it should lower the calories a little bit.
The amount of quinoa you use is based on how many carbs you need for that day. Likewise, the amount of servings you make for this salad depends on how many carbohydrates you can afford to eat that day. 1 cup of quinoa prepared is about 40 grams of carbs. I would not use an entire cup of quinoa for this. If you want to ditch it altogether, I would recommend using arugula instead.
*Changes I make to meet my macros
Ingredients: Back Strap or lean cut of steak Preferred Seasoning Salad: 1kg piece pumpkin *1 medium cooking pumpkin 1 tablespoon finely grated fresh ginger *1 inch piece 2 green or red chillies, finely chopped *optional 2 cloves garlic, finely chopped 2 tablespoons olive oil *Lemon juice 2 teaspoons pure maple syrup *1 tablespoon sugar-free syrup a handful of finely chopped coriander (cilantro) roots and stems, optional Fine sea salt and freshly ground black pepper 1 cup (185g) quinoa *1/2 cup prepared per salad 1 1/2 cups (375ml) water The juice of two limes (or large lemon) a good handful each of fresh mint and coriander (cilantro) leaves toasted pumpkin (pepita) seeds *omit seeds
I thought that leftover brisket was best served in an omelet but after making these tacos, I’d be happy if we smoked a brisket just for taco meat. We had some leftover brisket from The Fourth of July and decided to throw some into tacos. I had some leftover Verde from that week and random toppings. Honestly, they ended up being some top quality tacos. I wasn’t expecting to like them as much as I did.
We kept the tacos super simple, but they ended up being so delicious. To make the Verde roast the tomatillos, garlic, green onion, and jalapeno in the oven until the tomatillos are tender and soft, 20-25 minutes on 425 degrees. Throw the roasted tomatillos, garlic, jalapeno, and green onions into the blender with the juice of one lime, salt, pepper, and cilantro.
Ingredients: beef brisket, smoked to temperature 1 raw red onion, diced 7-10 grams fiesta blend cheese per taco fresh cilantro, chopped fresh jalapeño, diced squeeze of lime per taco low carb/high fiber tortilla Tomatillo Sauce: 6 small tomatillos, husked *verde if you can’t find tomatillos 1 jalapeño 4 green onions juice of 1 lime 1/4 cup cilantro, roughly chopped