Restoring our Wellness

So FREAKING excited-had our intake/launch meeting with Restoration Wellness today and tomorrow starts Day 1 of an intense program but when Keith and I both need so bad!!! Did some meal prep shopping yesterday after our first session w our health coaches. It's like the worst possible time to really try to priortize ourselves for weight loss/wellness, with a 6 show run at Fringe opening this week (3 days, 2 back to back shows daily!!) and in general life. But then again when is a good time? January 1st? Some random Monday? Been there, done all of that. And really the only worst time is the time you aren't willing to make yourself a priority. Regardless of what else is going on in your life. That’s kinda been my problem since Covid tbh. Always some reason to prioritize something over my health. So here’s to this first 45 day phase and getting back to my best and healthiest self. I am excited to share, document and be fully present in this season of my life, with myself body, mind and soul.

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Challenges

Prob one of the toughest part of Restoration Wellness program the past two weeks has been time management for meal Prep. So this week my goal is to focus on that. More meal Prep and less coming home so late bc football in Buffalo or bc of being at rehearsal for my shows and having to still make a whole dinner and then eating late. It’s messing w me making sure I’m done eating 3 hours before bed. So even though I have had a hard time w this, I’m still losing weight and doing great on the plan. But it’s important to fine tune things and be 100%!!! Work in progress over here. Meal prepped this morning for lunch and dinner 💪🏽

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The Gourmet Cheesesteak

The Gourmet Cheesesteak (Makes 2 servings) 8 oz flank steak 2 cups arugula (or another favorite variety of greens) 2 Tbsp crumbled blue cheese 1 large tomato or 2 Roma tomatoes, sliced 1 medium red onion, sliced Salt and pepper 1 tsp olive oil 2 Tbsp balsamic vinegar 2 medium, whole-wheat hoagie rolls 2 Tbsp light mayonnaise Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal. Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips. Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.

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CousCous Lasagna

I've had this recipe hanging around since I was doing WW Core last year, and never got around to making it. Keith and Mairi both adore couscous, and we are trying to be more meatless, so tonight was the night. It was delish! I'm back on JC so I just had a couple try it bites, but for such a simple recipe, it blended together fabulously! It would taste good with some chicken in it too though :D CousCous Lasagna 1C couscous 1 1/2C boiling broth 1/2t salt 1T EVOO lg diced onion 3 garlic cloves minced 28oz can diced tomatoes, drained (reserve 1/3C of the juice) 1t dried basil 5C finely chopped spinach pepper 1C mozz. cheese Combine couscous and broth let stand 5 minutes preheat oven to 375 saute onion and garlic in EVOO add tomatoes, cook 10m stir mix into couscous add reserved juice, basil, pepper and spinach mix til combined spread half in a 9x13 pan sprinkle mozz top with more couscous cover and bake 30m

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Moore to Less

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