This post is sponsored by adidas. As always all opinions are my own.
It's the most wonderful time of the year. It's also my favorite month since it's my wedding anniversary, my dad's birthday, my birthday, and Christmas. Let's not forget it's also that time of year where we close a chapter in our lives right before opening a new one. This is the time to reflect on our mistakes, our achievements and our future goals. During this time some people like to make New Years Resolutions, I personally don't. In the past I've made really unrealistic and unachievable resolutions and it's why I stopped making them. Instead, I like to set monthly goals. This keeps me motivated and active throughout the year.
Before giving birth to baby James I was 115 pounds, after birth I was 162 pounds and five months later I'm now 135 pounds. Clearly I have a long way to go in order to achieve my weight goal of 120 pounds but I'm working on it little by little.
One thing I recently tried was meal prepping. This is something I've heard so many people talk about and they say it works wonders. I didn't believe it until I tried it. Now, I don't have a scale and I don't weigh the food but I do portion things out and I do use lots of vegetables as well as lean meats. Here's what I would do; I choose one day of the week to cook a few different healthy dishes which I eat throughout the week. This for me was a game changer. Not only is this a huge time saver but it's also helped me avoid ordering takeout which is my biggest problem. & yes, it's true the I haven't 100% stuck to this routine 7 days a week but I also try not to be too hard myself and give myself a few days off the routine. I'm hoping that the longer I meal prep, the better I get at training my body to make healthier choices.
Today I'm going to share one of my absolute favorite recipes to make in a jiffy. This is something I used to make for my family even before I started meal prepping. The only difference is the portion control and side dishes may vary.
Chicken Tenderloins with Mixed Veggies
ingredients
-16 pieces chicken tenderloin strips
-1 tablespoon salt
-1/2 teaspoon oregano (Dominican or Mexican)
-1/4 teaspoon ground black pepper
-2 garlic gloves
-1 green bell pepper
-1 red bell pepper
-1 white onion
-handful of chopped cilantro
-1 cup frozen corn
-1 tablespoon olive oil
-5 slices of pickled jalapeño with juice (optional)
Heat oil in a skillet on medium heat. Add 1 teaspoon of sugar until brown. In a mortal and pestle add salt + pepper, garlic and oregano. Once fully combined add to chicken and mix.
When sugar is brown (not burned) add chicken mixture. Allow to brown for 5 minutes without stirring. After 5 minutes flip the chicken to brown on other side. In the meantime chop veggies.
Add veggies. Stir until fully mixed. Cover for 4 minutes.
Add cilantro. Salt to taste. Mix and enjoy.
This recipe is so versatile. It can be made with your favorite vegetable and eaten as a quesadilla, tacos or with cauliflower rice. I even like it as is. It's that delicious.
Remember that loosing weigh takes time and it takes discipline. Eating healthy is just one part to getting healthier. Working out is also very important. Would you guys be interested in me posting my favorite workouts? Let me know in the comment section.
I haven't posted a recipe on the blog for such a long time. I'm so thankful to adidas for partnering with me on this post.
that is yummy and healthy, great looks
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