Happy 4th of July y’all! Well, almost… I tend to get in the patriotic mood a little early since Independence Day is one of my favorite holidays. It’s always packed with sunshine, fun, and all the best that summer brings.
We have a busy holiday weekend ahead of us. We’re headed to the San Francisco Zoo with Brian’s cousins on Saturday. I haven’t been since I was a kid myself and I can’t wait to share it with Ziva! We’ll have a more mellow family day (with meal prep) on Sunday, and then we’re having my mom over for her Birthday Brunch on Monday morning.
We just moved to a small city in the East Bay and are planning on walking to the local 4th of July festival after brunch. We can wait to take Ziva’s deluxe radio flyer out on the town. Ziva and Stella (our niece) are going to have a blast riding around the fair! I can’t wait to get the girls in their matching 4th of July dresses too. Fingers crossed they both agree to wear them 😁.
In the spirit of the holiday I made a delicious red, white, and blue snack yesterday that was toddler and mom approved. If you’re following me on FB you know I’m currently taking part in the 21 Day Fix Extreme (21 DFX) TV Test Group, aiming to be chosen for the new 21 DFX infomercial! The meal plan is a little more strict than the regular 21 Day Fix meal plan, but still uses the same portion control using containers.
For this snack I needed a protein (red container), and I had one more purple container (fruit) that I needed to eat before 6pm (per the plan), so I whipped up this simple and delicious red, white, and blue snack. For a young toddler I would slice the blueberries in half and use whole fat yogurt, but for myself I used:
1 serving of non-fat plain Greek yogurt (1 red container)
1 purple container of fresh organic blueberries and raspberries
1 packet of stevia sweetener
Simple, on plan, and delicious!
For more yummy healthy July 4th recipes check out the Beachbody blog, here. And I wish you all a fun-filled holiday weekend!
Search them on Instagram, I promise you, it’s a thing. It’s a thing for a good reason, too! Planning and preparing meals in advance is a great way to stay ahead in healthy eating.
This week it was my birthday. I didn’t feel like making a giant salad and portions of protein on Sunday. I took the day off for other things. Well, whaddaya think happened? Monday I went out for lunch, not ideal, but delicious. Then Tuesday rolls around and there was no time for lunch packing or breakfast making. I grabbed whatever was easy to transport or fast to throw together (my shipment of Shakeology needs to get here already). I sat down to eat lunch and immediately regretted skipping prep day. Hardly any veggies, not enough of anything, dense calories but not really satisfying…
When I fail to prep, I’m left with a raggletaggle bundle of random things. There’s most often no semblance of balance to my meals this way. I’m left hungry for that something that was missing (most often either the proteins or veggies), and I’m more susceptible to temptations and “easy” snacks.
Needless to say, I wasn’t about to let the same thing happen again on Wednesday!
Since I started the 21 day fix it’s been really interesting to see where the holes are in my eating habits. It’s obvious now I was definitely eating WAY TOO FEW veggies. That’s right. Not too many, too few. In this meal plan sometimes the issue is you need to eat more, not less. I would fill up on nuts and cereals, calorie dense foods but I’d still be missing something, and it was definitely veggies. By prepping my week day meals I’m able to make sure I have enough veggie snacks, protein, and veggie-full lunches to keep me going strong.
I’d love to hear new ideas for balanced lunches. Post your pics on my Facebook page or tag me on Instagram @Sarah_Ivy! Are you looking for a meal plan to follow? Drop your email below or send me a message here. I’ll help you find the best program for your goals.