It’s go time & Chicken Fajita Bowl

Guess what I picked up yesterday?

Aren’t they beautiful? 😀  They’re a little darker than I wanted, but I’m just glad they are actually in my possession!

It’s go time my friends!  This morning I was scrambling to finish packing for the HLS, pack my overnight bag, pack up my house & perishable foods etc.  I managed to squeeze in a 3×3 interval though thankfully!  Here’s the stats:

Pretty good on the running times!  And a decent improvement from Monday’s interval times–though I think I had a little pep in my step due to the fact that I’m heading out for Chi-town tomorrow!

B#1

Since I was running late this AM, I inhaled a Blueberry Bliss Luna bar on my way into the office.  I LOVE this flavor. 

I don’t know how else to describe it but this:  you know how when you are cleaning your ears with a Q-Tip and it feels so darn good you have to close your eyes?  Well that’s kind of how I feel about the blueberry bliss luna bar (and the white chocolate macadamia nut too)… so dang good, I have to close my eyes and enjoy the deliciousness.  This poses a problem when I’m consuming the bar while driving, but I work around it 😀

B#2

For breakfast #2 I had a raspberry chobani loaded with fresh blueberries and raspberries (about 1/2 a cup of each–trying to use up everything I have in the fridge!).  This is the first time I had tried the raspberry chobani, and I’m a big fan.

Gotta use up those berries!

Prior to starting my mission to healthify my life, I would ONLY eat regular (full sugar/full fat)  fruit on the bottom yogurt.  I hated yogurt that wasn’t fruit on the bottom because my favorite part of the yogurt was the chunks of fruit.  Why did it not dawn on me to add fresh fruit to fat-free yogurt??? 

Sometimes it can be so EASY to make healthy switches (and have them still taste delicious!).

 Stats on B#2:  213 calories, 40g carbs, 0g fat, 16g protein, 7g fiber

Lunch

Attempt #3 to use up the rest of the leftovers from Tuesday night’s dinner with  my girlfriends.  Yesterday, I made a chicken fajita for lunch and a Shrimp and Bean Tostado for dinner… So for lunch today, I figured I’d go for my healthified version of a Chipotle chicken fajita bowl.

My bowl consisted of 1/2 a bag of romaine lettuce topped with 1/4 cup El Paso Fat-Free refried beans:

Then I added 4 ounces grilled chicken and all the leftover grilled onions, peppers, and zucchini:

Next I added chopped up tomato, fresh onion, chopped cilantro, some banana pepper rings, and 2 tbsp fat-free breakstones:

I popped the lid on the bowl and gave it a through shaking. 

One big ole bowl of messy fajita goodness:

And that my friends was the end of the leftovers from Tuesday night’s dinner 🙂  FINALLY!

 Stats on Lunch:  311 calories, 33g carbs, 1g fat, 43g protein, 9g fiber

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8 Comments

  1. Mary,

    I’m so glad you have discovered Chobani! The raspberry is definitely a good place to start. The peach and honey are my personal favorites. Looking forward to reading more of your awesome blog, and congrats on the adorable business cards! 🙂

    Emily
    Communications Manager
    Chobani Greek Yogurt

  2. Oh, how I wish I was dedicated and had the time to be as dedicated as you. But, as I said before, you & many others are inspiring me and I’m syked. Shared the receipes from yesterday with my boyfriend and we both eager to try them. Today’s lunch looks FABULOUS. I’m seriously thinking of picking up some Luna bars this weekend also. Thanks again and GOOD LUCK at the HLS! You ROCK! 🙂

    1. Thanks Jenn! I know what you mean on being strapped for time. Eating healthy definitely takes more time and planning. I try and do multi-purpose cooking which helps. Sundays I usually grill up a few chicken breasts, cook up some eggs,etc so that I have things I can quickly grab during the week.

      Chop once, eat twice / cook once, eat 5 times… haha 🙂