Day #6

I posted on my other blog about how hard it's been homeschooling with a toddler in the house...but I'm determined not to let this affect my eating plan!

I've also decided to up my exercise plan to working out 2 times a day. Now don't get all excited...the first workout of my day will be the intense one, the second will be more like an afternoon walk or bike ride. I'll let you know how it goes ;-)

My focus for this week...drink lots of water, no coffee, and exercise more.

Breakfast: 1/2 granola, 1/2 c milk, 1 banana

Lunch: 1 cup of bean salad w/ 4oz. chicken breast (from last night's dinner)

Snack: 10 cocoa almonds, 1 apple

Dinner: 2 slices of garlic chicken pizza, spinach salad w/ feta and raspberry vinaigrette

Chai tea w/ 1/4 c milk


~ Today I did 40 mins. of Turbo Jam ~

Confetti Bean Salad

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen corn, thawed
• 1/2 cup minced fresh cilantro
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 small jalapeno pepper, seeded and finely chopped, optional
• 2 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon sugar

Directions

• In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
• In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Analysis: One 2/3-cup serving equals 179 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 120 mg sodium, 27 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Recipe and image from http://www.tasteofhome.com