Sunday Meal Prep and Six-Week Weigh-In!

Well! I am really excited today because when I weighed myself this morning, I was 151.0 pounds!!  I actually did my weigh-in and measurements on Saturday, along with a photo and at that time I was 154.6 pounds – so I’ve made a lot of progress over the past two days! Ok so in a nutshell, I’ve been on this new nutrition plan for 6 weeks now, and when I started, I was 167.8 pounds, body fat was 31.5% and bust/waist/hips were 39/36.25/42.5.  Now, I’m 151 pounds, body fat is 22% and bust/waist/hips are 39(these boobs aren’t going anywhere  – lol)/33.25/39.75.  So I have lost a total of 16.8 pounds in just over 6 weeks!  Here’s my latest before and after photo – the top photos were taken on October 1st, the bottom ones on November 11.

20171111_070835

And, when these latest photos were taken, I was 154.6 pounds – so I’ve actually lost another 2.6 pounds since then!  I am just thrilled with this.

Over the past two weeks, I had been changing things up a bit, and was eating my pre-prepped breakfast lunch and dinner along with three Optavia fuelings every day.  This resulted in very slow to minimal weight loss and eventually, I kind of stalled at 153-154 pounds.  My goal is 145lbs, and I’m feeling pretty impatient to get there, so on Friday I decided to go back to the Optavia 5 and 1 plan – which is 5 Optavia fuelings and one lean and green meal every day, until I get to my goal weight.  The good news about the plan that I tried over the past two weeks is that I know that I can maintain my weight with it once I get to my goal.  For now though, I’m sticking with the 5 and 1 and lo and behold – I dropped 2.6 pounds in 2 days!!

So, for meal prep this week, I kept it pretty simple.  We had a bunch of extra grilled chicken from last week, so I made a vegetable stir fry with 6 oz of the grilled chicken in it.

The veggies are bok choy, broccoli, mushrooms, red pepper, a bit of onion and lots of garlic (I love garlic) – I cooked everything up in my wok with about 2 tbsps. of sesame oil and 4 tbsps. of soy sauce.  We chopped up the leftover chicken, and then weighed out 6oz of that chicken with 1 1/2 cups of the veggies per lean and green serving.  We made six servings of this – 4 for me, and 2 for my friend who is also on the Optavia 5 and 1 plan (she’s lost 8 lbs in 2 weeks!!).  I had this for dinner last night and it was SOOOOOOOO SO GOOD!

We only made one other meal option this week.  It was also grilled chicken, but prepared differently, with fresh pico de gallo.  For this meal, I hammered boneless, skinless chicken breast to about an inch in thickness, sprinkled some carne asada seasoning on it, and grilled on my stovetop on my cast iron grill pan.  (My collection of cast iron cookware is my pride and joy)

My cast iron is well seasoned, so I only had to use a little bit of cooking spray to keep the chicken from sticking.  The pico has tomatoes, cilantro, purple onion, jalapeno and a bit of cucumber in it with a little salt and the juice of one lime.  For each meal we measured 6oz of chicken breast with 1 cup of chopped romaine lettuce and 1 cup of pico.  We made 5 meals total with this – 3 for me and 2 for my friend.  We ended up with 2 big chicken breasts leftover, so that was dinner for my husband and my 16 year old last night as well!  So good!

So that’s it for now – I’m excited for this week and looking forward to more progress.  That weight goal is just around the corner!! Woohoo!

 

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