As you may have seen from my Week One progress report, I basically kicked ass my first week on the 20/20 Lifestyles program. 5.6 lbs is nothing to shrug at, so I’m celebrating every chance I get! Now the next challenge comes into play, and that’s vegetables.
For me, adding in 3 servings of vegetables at lunch and at dinner is indeed a challenge because, before this all started, I was lucky to get 1-2 servings of veggies A DAY. And I’d probably get those servings from my V-8 Light Fusion Juice. Growing up, we never really had vegetables. My dad would make himself salad, but never shared with the kids. The only veggies we ate with any regularity were canned green beans and canned corn. Lettuce was always iceberg, and usually only accompanied tacos.
My palette is definitely going to need some adjustment work, and that’s going to be difficult. My picky-eater tendencies were nurtured throughout childhood, so the texture of things like lettuce and cauliflower and spinach are bizarre to me. I think my best bet is to trick my tastebuds at the beginning by pairing the right vegetables with the right kind of non-veggie food.
On Tuesday, during my appointment, my dietitian Erika was excited to show me Stage 2 veggie options down at the gym’s Bistro. On our way down we talked a little about alternate types of protein I might be interested in, as during week one I heavily relied on chicken. Shellfish was out. Tofu? Ew. Do I like turkey? OF COURSE I LOVE TURKEY. So we settled on the Turkey Meatball Marinara with Spaghetti Squash. She was excited to point out it counted as three complete servings of vegetables, and I was excited to hear that. It was so delicious, folks.
It would be too easy (not to mention expensive) to rely on the Bistro’s premade menu. So I’m going to need to find ways to get the veggies in myself. Last night I started with green beans. A program handout showed a recipe called “Green Beans Dijon”, which sounded interesting, so I gave it a shot.
It was not the best experience. Even though I cooked the beans less time than the recipe called for they still seemed overcooked, but the Dijon-y-ness was captivating and I ate the entire cup-and-a-half.
I splurged and had the Turkey Meatballs with Spaghetti Squash AGAIN yesterday for lunch, so today counts as my first full day with self-appropriated veggies. At lunch I’m going to make a salsa salad, with leftover chicken breast (seasoned with Mrs Dash Fiesta Lime), 2 cups of Leafy Greens and Romaine Lettuce, a half cup of sugar snap peas, 2 tablespoons of salsa, and 2 tablespoons of Litehouse Lite Salsa Ranch Dressing. It will be my first time trying the sugar snap peas and the dressing, so I’m really hoping it tastes good!
For dinner, I’ll be having more chicken breast, this time with some spaghetti squash – WHICH I WILL BE MAKING MYSELF *GASP* – with some Muir Glen Organic Tomato Sauce and extra virgin olive oil for my fat serving. I’m tremendously excited to have come up with all of this. I don’t see myself as particularly innovative when it comes to meal planning, and being able to mix things up like this, if successful, will be a real boon to my psyche!
So wish me luck, this week, I’m definitely gonna need it!