Week 11: Day 6

April 3, 2015

Today was all about my lunch. I had been planning it and was getting excited about it for a few days, so I was very ready when Friday rolled around. As you will be able to tell with what I ate for lunch, I am taking things a little less strict than I did at the beginning of this journey. A little bread here and a little sweets there aren’t the end of the world. However, now I am not craving a big bowl of fries and my body looks forward to my workouts.

I would say this has become less of a challenge and more of a lifestyle. I don’t have to think about what I am eating so ┬ámuch more, and instead just naturally go for the grapes as a snack instead of chips.

Lunch

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That is a tuna melt if I have ever seen one. I eat tuna on a regular basis, so I am always looking for ways to mix it up; hence, this open-face melt. I started with one slice of fresh organic wheat bread, tuna/mayo, one roma tomato, scallions and mozzarella cheese. I baked it for about 10 minutes at 400 degrees. It came out thoroughly heated and the cheese was beautifully melted. It was a nice alternative to how I normally eat my tuna and kept me full for the majority of the day. It was definitely my biggest meal all day. Even though I ate bread, I went for a healthy alternative to my traditional white Italian bread, and I only had one slice.

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Buffalo Chicken Quesadilla Recipe

You could put buffalo sauce on pretty much anything and I would eat. Add chicken and it makes it one of the perfect combos. Hence, buffalo chicken quesadillas are a pretty constant meal choice for me. I am all about quick and easy meals, and this definitely fits that bill.

ingredients

Serves 1

  • 2 tortillas
  • About 3/4 cup shredded cheese (your choice)
  • 1/2 chopped tomato
  • 1 chopped scallion
  • 1/2 cup small grilled chicken pieces
  • Buffalo sauce as desired

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