Today is my first day that I’m really, actually making a legitimate effort to eat healthier and exercise on a regular basis.
However, the anti-health gods were out to make my first day a living hell: I lost my keys when I arrived at work (that’s what happens when you have only 5 hours of sleep and your routine has been messed up due to traveling for 2 weeks).
So instead of spending my lunch hour making healthy food, I had to spend a full hour looking for the keys, contacting the police to see if someone turned them in to lost and found (there is a local small police station connected to the parking deck), and finally found them at a local locksmith near the garage, turned in by some wonderfully thoughtful person on their way to work in the morning (THANK YOU!).
After that was over, I finally went shopping for an hour and spent $205.00 on a ton of fruits and veggies and lean meats. I didn’t get back to work until much later than I wanted, but hey – my health is pretty darn important, and I WILL NOT be defeated on my first day.
Anyway, tonight is Taco Salad night!
The recipe is an uber low carb version – basically my friend Allan’s recipe: taco-seasoned beef and turkey on top of a ton of shredded lettuce (and maybe I’ll shred a bit of cabbage too), with lots of an interpretation of pebre (a Chilean home-made concoction of lemon juice, olive oil, tomatoes, onions, cilantro, coriander and salt). I bought some Fage 2% yogurt as a low cal substitute for sour cream. I’ve done this before on Mexican food and it tastes great! No cheese, but that’s ok – the Fage satisfies that craving for me.
I also bought some nice light olive oil and eggs: I’m going to try making homemade mayonnaise in my beloved Breville food processor
Day 1, could have been better, but I won’t be defeated!