This was the first non-challenge week, which means less accountability. So, I knew it was important to stick with a meal plan. I kept to it and lost a half a pound, which is good saying I ate a large Italian dinner last weekend!
This is the last full week until my trip to St. Thomas. There is so much going on to prepare! I have been shopping for weeks because almost nothing I own fits anymore! (I know, its a good problem to have!)
I decided in order to focus myself, I would make simple and light items for meals this week. I am having this SkinnyTaste Tomato Soup for lunches. For dinners, I just marinated some chicken in lemon juice, garlic, and basil. I bought some broccoli and salad to have with the chicken. I am simplifying for this last week because I have so much to get ready, plus in all honesty, I needed a simple meal prep! Sometimes meal planning gets stressful and monotonous, so when that happens I don’t give it up, I just make simple things and leave items like veggies to roast when I get home after working out.
I love to roast vegetables! I think nothing makes them taste better than roasting. My favorites are green beans and broccoli. Plus, it is so simple to do. I actually roast them while I take a shower after Zumba, in 20 minutes they are brown and delicious! Here is how I do broccoli, but just substitute out the broccoli for your favorite; cauliflower, green beans; pretty much anything!
Olive Oil Spray
Salt and Pepper
Juice of 1 lemon
1 tsp. of Butter (Optional-but so delicious!)
Preheat oven to 350 degrees. Line a sheet pan with foil for easy clean up. Spread broccoli on the pan, spray with oil, and season with salt, pepper, and garlic powder.
Bake for 20-25 minutes until lightly brown.
Remove from oven and toss with lemon juice and butter.