What's this 21 Day Fix all about?!?

My nutrition has always been a thorn in my side since starting my journey. I started with simply counting calories without realizing that there was a difference between good and bad calories. As long as I stayed under my calories, I was a happy a girl! Then I started educating myself about the different types of calories and what "clean" eating was all about. I started learning that low calorie and fat free were doing more harm to my body than good. Skinnytaste became my best friend, and I started whipping up recipes. I finally found my home in the kitchen and felt like I was Julia Childs. Even with these changes, I wasn't getting the results that I was expecting. What was I doing wrong? I started realizing that my portions were out of control, and I wasn't always eating all of the right foods.
     Enter the 21 Day Fix- I was super excited for this program because it was the answer to my prayers. It was going to tell me what to eat and how much I could have of each group. When I first got the program, I thought that I was going to starve because the containers were so small. I found out that I needed to eat a lot more vegetables and my love, carbs, were going to be minimal. I was determined to make this program work, so I swallowed my doubts and forged on. On the first day, I was completely shocked at how much food I was able to eat. I couldn't even eat all of the containers. I realized that I needed to plan and prep a little bit more than I did if I wanted to be successful. There were many days that I cheated and didn't follow the plan. It was full of trial and error and figuring out what foods I liked to eat and adapt to the idea of eating the same thing all week.
     I just recently completed my fourth round of the "fix". This was my most successful round because I finally had the program figured out. I knew what I needed to do to be successful. The key was figuring out my food ahead of time, putting my workouts in my planner, figuring out new ways to get vegetables in my day, and finding someone to hold me accountable. This time around I lost 7.6 pounds! The trick is going to be figuring out way to keep up the habits that I developed and stick to it. If you are interested in hearing more about the basics of the program, listen to my Youtube video.

Buddha Bowl: 1 yellow, 1 red, 1 green

Whole grain wrap with scrambled eggs with spinach and mushrooms
1 yellow, 1 red, 1 green

Prep Day

Most of the summer, I prepped in the morning since I had the extra time. With school starting back up on Monday, it means that I have to start food prepping for the entire week. I am starting another round of the 21 Day Fix so that means prepping and measuring. Since I want to spend our last day of summer together, I decided to do by prep today instead of Sunday. My prep for the day included: grilling chicken, making brown rice, cutting up strawberries and veggies, and making quinoa patties. After all of the cooking and cutting, it was time to measure and put in baggies, so I just have to pull out baggies for my lunch each day. Tomorrow night I will make steel cut oats in the crockpot for my breakfast. This was the first time that I made quinoa patties, and I have to say they were pretty delicious. My mom and daughter even approved! ;) I found the recipe on Skinnytaste and shared it below.

Quinoa and Spinach Patties
Skinnytaste.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 large scallions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 cup steamed spinach, chopped (frozen is fine)
• 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
• 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

Patties in the making