I am getting married in April which is 9 months away, and I am not at my ideal weigh or body. I want to look good in my dress and make a lifestyle change that will stay with me. I feel like once you hit 25 everything starts going down hill! You can’t eat what you want anymore and it all just goes to your hips! I Miss my teenage days when I could eat French fries and pizza all day everyday and still had a flat belly and could wear a size 2!!!
Those days are long gone! Humans are creatures of habit and its hard to break a habit. My weakness is Oreos, French fries, hamburgers and juice. For me it is difficult to eat right when I’m in “study mode”! But that is about to change!
Today at the groceries I replaced some items. I got whole grain wheat bread, and brown sugar and lots of fruits in veggies! It’s hard to replace your whole fridge! So start by changing a few things at a time.
No more whole milk–> drink 1% or 2% milk or just cut milk out!
No white anything!( white bread, white sugar, white flour)
Use olive oil! Greek yogurt and applesauce are great substitutes!
Stay away from process foods and items that have more than 5 ingredients. And if you never heard of the ingredient you should prob stay away!
Another thing that I am trying is eating out less. Many meals at restaurants have waaaaay to many calories! Who need 800 calories for lunch?!? Not me!
Hope these tips help! And I will update you guys on my progress 🙂
This recipe was adapted from Pinterest 🙂 overall it was yummy, however the next time we make it we would add more vegetables and less meat. These spring rolls are easy to make.
Yield: About 10 spring rollsPrep Time: 30 minCook Time: 25 min
1 Tablespoon minced garlic
2 teaspoons ginger powder
1 teaspoon sesame oil
1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1.5 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
4 Tablespoons store-bought hoisin sauce
10 square (7-inch) spring roll wrappers
Sweet chili sauce
Preheat the oven to 400ºF.
Sauté garlic & ginger in the oils in large sauté pan set over medium-low heat.
Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
Add the mushrooms to the pan and sauté until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward.
Arrange the spring rolls in a single layer on a baking sheet lined. Bakethem for 10 to 12 minutes, rotating after 6 minutes, until they’re golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.