Meal Prep Monday – MAKE the time.

Meal prep Monday! I don’t prepare whole meals, but I make sure my breakfasts and my snacks are taken care of – those are important. Our lunches the next day are from the night before’s dinner, and we are the type to pick dinner based on our craving at the time.

But still, getting my preworkouts, my snacks, and my breakfasts ready is a huge step towards staying in line with my goals.

Be willing to take the 30-60 minutes to set yourself up for the week. It is these seemingly small gestures/actions that will have the greatest impact on how your week goes!

And before you protest – tough love time – you DO have the time to do this. When you know you are worth the effort – and you ARE – you MAKE the time!

Saturday Stats – New Cases

Did you know that, according to the American Diabetes Association, 1.4 million American’s are newly diagnosed with Diabetes every year?

1.4 million NEW cases. Tacked on to a society that is teeming with Diabetics. We are everywhere.

We can’t let this number grow.

We need more research, we need to be more mindful about what we do and do not put in our bodies, we need to make being active a priority, not a once-in-a-while thing, we need to learn how best to manage our stress and emotions, and we need to CARE about our health.

We must be diligent in this management. I know for me, I don’t stay on top of things as well as I should, and I am actively working on changing that because myself and my health are worth that. You and YOUR health are worth that.

You are not alone, and this is not how your chapter ends – if you need an accountabilibuddy, reach out – I’d love to work with you!

Let’s bring that statistic down by a LOT, shall we?

 

Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.