Full Day of Eats: A Wirlwind of a Morning

Today I am sharing another full day of eats. On this day, (2/27) I had to take my oldest daughter to be seen at the doctor first thing, and so I made arrangements for my mom to take my youngest to preschool. I dropped my youngest with my mom, and had a short window of time to get my oldest checked out by the doctor.

Come to find my oldest ended up having a sinus infection and strep! So, the running around continued as I went to the store to fill the prescription, and then had to go back in to fill it again (because the first time they prescribed pills and she needs the liquid medicine). 

It was a whirlwind of a morning. We ended up getting back to the preschool just in time to pick up my youngest again. Needless to say, breakfast was on the go this morning. I had an Olipop and a premier protein shake.

Breakfast: Olipop + Premier Protein

~ 205 cal

Lunch: (3) mini buffalo chicken tacos

~ 320 cal 

Afternoon snack: Pretzels + 1 oz Gouda + Fresca

~ 200 cal

Oatmilk latte

~ 130 cal

Dinner: Homemade Crunchwrap Supreme

~ 475 cal

Dessert: (3) Homemade No-Bake Cookies

~ 390 cal

Total for the day: 1,720 calories

Full Day of Eats: Cabbage Rolls for Every Meal

This is a judgement free zone, right? Right.

On this particular day, we had pigs in a blanket (aka cabbage rolls) leftover from eating at Busha’s house the night before. So, we took full advantage of those leftovers. My oldest daughter had them for breakfast, my husband took some in for lunch, and I ended up eating them for breakfast and lunch! (No judgement, remember?)

Breakfast: Cabbage Roll

~ 315 cal

Morning snack: Oatmilk latte made with 8 oz oatmilk, .5 oz simple syrup; clementine

~ 180 cal

Lunch: Cabbage Roll

~ 315 cal

Afternoon snack: Premier Protein + .5 oz gouda

~ 210 cal

Dinner: Herb Crusted Chicken + Loaded Mashed Potatoes + Mixed Veggies

~ 565 cal

After Dinner Snack: Pretzels + Fresca

~ 200 calories

Total for the day: 1,785 calories

Full Day of Eats: Dinner at Busha’s

Another day, another full day of eats post! This one is from Feb 25th.

Breakfast: premier protein

~160 cal

Lunch: (3) mini fish tacos made with 1 can of lump salmon, 14 grams bang bang sauce, mini keto tortillas, lettuce and tomatoes

~250 cal

~280 cal for (2) cookies after lunch

Afternoon snack: spicy queso popcorners with 50 grams of cottage cheese

~190 calories

We went to Busha’s house for dinner where we had stuffed cabbage rolls, mashed potatoes and green beans. Of course, I had a couple cookies while I was there, too.

~550 calories (dinner)

~280 calories (cookies)

Total calories: 1,710 calories

Recipe: 90’s Chocolate Chip Cookies

Thanks for visiting today! I can’t recall if I already shared my go-to chocolate chip cookie recipe yet. Even if I did, it has changed slightly due to a happy accident (adding too much baking soda) and so I want to share my current version with you, today.

This recipe, hands down, makes the best chocolate chip cookies. My whole family loves them! My husband calls them “90’s chocolate chip cookies” because they remind him of the cookies he would eat as a child (in the 90’s).

These aren’t “healthy” but they can definitely fit into a calorie deficit. I routinely make room for cookies in my deficit! Give these a try and you’ll see why.

Nutrition Per Cookie (1 of 22) 

• Calories: ~140 kcal 
• Fat: ~7 g 
• Carbohydrates: ~18 g 
• Protein: ~2 g

Ingredients

• ½ cup salted butter, room temperature
• ½ cup brown sugar (light or dark both work)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• ½  cup semi-sweet chocolate chips
• Coarse sea salt, for sprinkling

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 

2. Melt the butter in a large heatproof bowl using the microwave. Heat just until melted — do not let it boil. If it gets too hot, let it cool slightly before continuing. 

3. Mix sugars into the melted butter. Stir or whisk just until smooth and combined (don’t overmix). 

4. Add vanilla and egg, mixing until just combined.

5. In a separate bowl, whisk together flour, baking soda, and kosher salt. Add to the wet ingredients and stir until the flour is almost incorporated.

6. Fold in chocolate chips until no dry flour remains.

7. Scoop dough onto the prepared baking sheet, spacing cookies evenly. You’ll likely need two sheets.

8. Bake 11–12 minutes, until edges are lightly golden and centers are soft with no shiny raw spots.

9. Immediately sprinkle with coarse sea salt, then let cookies cool on the pan for a few minutes before transferring.

10. Enjoy warm — or store in the fridge for a couple of days (if they survive).

Winter Challenge: Week 6 Recap

Week 6, let’s go! 

Last week, I was feeling a little discouraged about gaining weight. So, I picked myself up and kept going anyway.

Don’t let discouragement stop you from getting back on track!

Challenge Tasks:

Drink 90-120 oz of water daily

• Tuesday: 90 oz
• Wednesday: 90 oz
• Thursday: 90 oz
• Friday: 60 oz
• Saturday: 60 oz
• Sunday: 90 oz
• Monday: 90 oz

Walk for 30-60 minutes/week

• Tuesday: —
• Wednesday: —
• Thursday: —
• Friday: 30 min
• Saturday: —
• Sunday: —
• Monday: —

Track nutrition daily + stay within calorie range 5/7 days each week (1,650 - 1,850 calories)

• Tuesday: 1,660 calories
• Wednesday: 1,710 calories 
• Thursday: 1,785 calories
• Friday: 1,720 calories
• Saturday: —
• Sunday: —
• Monday: 1,710 calories

• Blog weekly challenge updates

• 6/6 done!

Weight-Loss Goal:

My realistic and main goal is to lose 8 - 10 pounds during this challenge. My “shoot for the moon” goal is to lose 15 pounds!

Realistic goal weight: 216 - 214 lbs.

“Shoot for the moon” goal weight: 209 lbs. 

Start Date: January 20th

Starting weight: 224 lbs.

• Week 1: 222 lbs. (-2 lbs)
• Week 2: 220 lbs. (-2 lbs)
• Week 3: 218 lbs. (-2 lbs)
• Week 4: 218 lbs (- 0 lbs)
• Week 5: 221 lbs (+3 lbs)
• Week 6: 218 lbs (-3 lbs)
• Week 7:
• Week 8:
• Week 9:

It’s good to see the “staycation” weight-gain come off. I am excited to see where I’ll end up next week! Let’s keep going!

What I Ate For Dinner: Feb 22 - Feb 27

Today, I’m sharing a bunch of dinner ideas with you by sharing everything I ate for dinner during the week of Feb 22 - Feb 27!

Sunday: Baked Salmon, Loaded Mashed Potatoes, Green Beans

Monday: Pork Potstickers over cauliflower rice with a side of French onion soup

Tuesday: Sweet and Savory Beef with Jasmine Rice and Mixed Veggies

Wednesday: Stuffed Cabbage Rolls, Mashed Potatoes, Green Beans

Thursday: Herb Crusted Chicken + Loaded Mashed Potatoes + Mixed Veggies

Friday: Homemade Crunchwrap Supreme 

I hope this gives you some good ideas for the week ahead!