Ingredients
1 large sweet potato
1 eggplant
12 brussel sprouts
12 large green olives, marinated
100g feta cheese
250g low fat ricotta
6 – 8 semi dried tomatoes, sliced thinly
6 eggs
½ cup milk
A small amount of basic salad dressing (olive oil & balsamic vinegar)
6 weeks in and check out my legs!
This week has been an interesting one, involving some fun new workouts and a couple of days in which I made a significant diversion from my nutritional guidelines.
In the past I would have felt quite guilty about my ‘slip’ and proceed to place harsh dietary restrictions and an even more gruelling workout regime on myself but this time around it is different.
When talking about goal setting and putting any plans into action, lifestyle gurus often talk about the principle of accountability. That is, telling people what you are going to do so that you instil something like a fear of failure into yourself, spurring you on to do what you said you were going to do.
Now, I am all for telling people what your dreams are, but I believe you should do it for a very different reason.
Let’s not beat around the bush here – a crudité is just a fancy word for veggie stick in my book!! And one of the best & healthiest snacks you can basically go to town on is veggie sticks & homemade dip. The veggies speak for themselves, but the homemade dips are so worthwhile, cutting out all the extras (preservatives, additives, excessive oil & salt) that shop bought dips are full of. And once you get the hang of a basic dip foundation, you can really get creative with flavour combinations!!
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5 weeks in guys!
This week was a really good week for me. My ability to listen to my body is developing swiftly, I am allowing myself and my body to use the energy that I have provided (food) as well the energy that I have stored (fat).
How am I doing this? It’s simple really…..
