We are all about making New Year’s Resolutions, but this year we decided to take a different approach. Health and fitness normally take the top spots, instead of making yearly resolutions, we’re making weekly and daily goals. Rather than stating we’re losing the last 10 pounds or running a faster mile or even achieving that six pack, we are creating more accessible goals. What would you like to achieve today or this week? See ours below!
- I will go to the gym three times this week.
- I will eat four different vegetables today.
- I will wake up an hour earlier on the weekends to make the yoga class.
- I will not use my smart phone while out to eat with friends or family.
By making these smaller goals, they are easier to attain rather than yearly resolutions. And so far so good for us, even though we are only six days in! There is a better chance of keeping the goals lasting longer and not torching the flame a few weeks in. Keep checking back as we will update everyone on our success and hardships during our new approach to resolutions, wish us luck!
Now to work on the daily veggie intake, below is a recipe for a yummy lunch, dinner or snack option that is protein packed that will keep us fuller, longer. Bon Appetit!
But first, let’s take a closer look at protein and why we need it. Protein, also known as a secret weight loss weapon, is super important as we better our health, it makes us feel fuller and satisfied while prolonging our cravings which will help you get to the next meal without snacking. So protein is good! Suggested protein is about 0.5 to 1.0 gram per pound. So for me, I should be eating 70 to 140 grams of protein a day! But that should be easy to do, see here how much protein packed some of our favorite foods are….
One Egg – 6 grams
One cup of Chicken – 35 grams
One cup of Edamame Beans – 17 grams
One cup of Quinoa – 24 grams
Two tablespoons of Peanut Butter – 8 grams
One cup of Walnuts – 24 grams
One cup of Greek Yogurt – 17 grams
There is protein goodness just about everywhere, but it is all about choosing the right foods!
RECIPE: Asian Slaw and Quinoa Salad
- One cup of tri-color quinoa
- One bag of shredded broccoli, cabbage and carrot mix,
- One red bell pepper, julienned
- One cup of edamame beans
- 1/2 cup red onion, diced
- 1/2 cup sunflower seeds
- 1/4 ginger soy salad dressing
Follow directions on the box to prepare quinoa, once cooked, set aside and cool. Combine the bag of slaw mixture, diced onion (the onion isn’t mandatory, but you all know how much I love it!), pepper, edamame beans (I buy the frozen bag, it’s cheap and easy to prepare!) Combine vegetables with quinoa and refrigerate. Once completely cooled, toss in sunflower seeds and when ready to serve, dress the salad.
This is such a tasty meal! I love a salad with a lot of texture, the broccoli is crisp while the cabbage is tender and the added seeds give a crunch. Quinoa is so versatile. You could really go crazy and add whatever vegetables and dressing you want and it will be delicous! This is my newest creation and I’m sort of obsessed with it, I hope you are too!
Other quinoa creations we love!
How do you make your quinoa? Let us know in the comments!
Category: Home Feature, Serve
Tags: 2015, edamame, goals, Healthy recipe, how much protein, New Year, New Years Resolutions, new you, protein, Quinoa, recipes, Sisters' Soiree, The Sisters' Soiree, weight loss |
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