Fruitless as it may seem given we’re only a few weeks away from another holiday, I decided to get back on the health wagon. Thanksgiving was a much needed break with lots of indulging — even for Hurley and the family dogs.
What was also nice is I was able to listen to a great audiobook on my drive up and back. The book (It Was Me All Along) caught my eye while I was in Cape Cod and it seemed to be what I needed to light a fire under me again (and it was incredibly relatable given my own weight loss journey). In fact, I even skipped my normal spin class last night to go to BodyPump with my favorite combat instructor! I won’t lie, my entire body hurts right now and stairs are a real struggle. However, it was well worth it. Time to mix things up with my health routine.
In some ways this renewed focus also impacted what I chose for recipes this week. I knew I wanted to focus more on protein since I’d really been indulging and carbs (not to mention sweets). Sunday night I put a BBQ chicken quinoa recipe in the crockpot. It was relatively simple to throw together, and I loved how well the chicken shredded after just three hours in the crockpot. It may not look all that appetizing, but I can assure you that it was.
I should mention the olives were just something I threw on the plate because I was craving them… They didn’t particularly fit the flavor, but I didn’t care.
My recipe the following night, though, did allow for green olives. I was nervous having two similar recipes back-to-back, but I really wanted to try the slow cooker enchilada quinoa recipe.
To mix it up slightly, I actually used a beef roast instead of chicken (great choice, in hindsight!). I also minimized the cream cheese given the recent experiences I’d had with my crockpot dishes calling for cream cheese. I didn’t want it to dominate since I love Mexican food without too much cheese in general.
It took a bit longer for the beef to cook, so I almost wish I would have started that on its own. What was great, though, is that I seasoned it the night before so it had the perfect mix of spices.
In part because I wanted a bit more heartiness to it, I did half a cup of quinoa and half a cup of brown rice. (The other reason I’d done that is because that’s all the quinoa I had left…). I barely even noticed the rice when all was said and done, so I might add more of that in the future.
It was like a thoroughly mixed burrito bowl, and in my opinion you can’t go wrong there. The less healthy addition is the lime tortilla chips I used. All in moderation, though…
This week I’ve also decided that I’d like to make more of an effort to branch out of my cooking rut as well. Although the crockpot can be a lifesaver during the week, I also miss cooking. Thanksgiving certainly reminded me of that, but so did the dishes I made this week (though they were quite delicious).
In a crockpot, all the flavors blend together and nothing really stands out, and oddly enough it was the audiobook that made me come to that realization. The author talked about balsamic glazed vegetables and feta cheese sprinkled on spinach salad and buffalo chicken pizza. It sounded so delicious and…clean, for lack of a better word. Crockpot recipes, while convenient and often delicious, don’t feel as fresh and light to me. It might take a bit more planning on my part, but I’m hoping I start limiting my crockpot use.
Beyond that, I’m also aiming to be more intentional (given that is my word for the year…) about where I’m finding my recipes. Don’t get me wrong, Pinterest is great and will still be where I start my recipe search. But I also recognize that I hate and am terrible at tracking what I eat. It seems like such a chore to me and I get really bitter about it. That being said, I feel like if I can be more cognizant of the nutritional content of dishes before I make them, it might make at least a small difference.
We’ll see how these efforts go. As I said, it may be a bit fruitless given the holiday season is upon us. But sometimes you have to strike while the iron is hot, and my motivation certainly peaked thanks to this book.