Dare I say this is getting easier? I’ve dropped the pantry-grazing habit and gotten in a good routine of keeping myself from getting too hungry. I don’t even miss my morning coffee!
I’ve told myself I’m going to weigh-in each Sunday to see progress, fully knowing that this is a long game. I also have my handy sewing measuring tape handy to keep body measurements. I haven’t launched this blog to the world yet because it seems silly to share it without any results to show for my work.
But back to the game!
For dinner I threw together my own combo on a sheet pan that turned out quite tasty.
Sheet Pan Garlic Roasted Sausage Bake
- Bunch of asparagus
- Small white onion
- Baby Bella mushrooms
- Pack of natural andouille sausage
- Corn on the cob
- 2 Tbsp butter
- 2 cloves garlic
Chop up all the vegetables and sausage to bite-size chunks. Spread out on a sheet pan lined with aluminum foil. Season with kosher salt and black pepper. Melt butter in a small bowl and mince (or use garlic press) garlic into it. Drizzle on everything except corn. Bake at 350 for 30 minutes.
I think I’ve mostly solved for breakfast as well! I’ve been choking down those tasteless oatmeal cups with a protein shake. I think I’ll make some egg cups for later in the week. But back to today’s breakfast…
My protein shakes are meant to be a drink with breakfast. It is 8 oz. of unflavored almond milk, a scoop of protein powder, a small banana and a handful of baby spinach. It is quite tasty, even if the protein powder almost overpowers it with being overly sweet. I’ll need to look for unsweetened protein powder…
I’m off to the gym again this morning. By golly, those shoulder exercises made it almost impossible to put on or take off bras for 2 days now.
My goal for today is to keep a good attitude in all things: food, exercise and (most importantly) being a parent.