Walk the Talk...Day 8 Update
A full week and I am still alive! LOL....that was a close one. It has been a long week of trying to figure out my new healthy habits routine and fitting it in with my other responsibilities as a business owner, mom, wife and friend. Whoo, things are heating up and getting complicated. Lots of social engagements to mix in with the new school year and all the "joys" that come with it.
I definitely had some challenges to my healthy eating plan, and had to make a couple adjustments to my Meal Plan for the week. As you saw, I ran into a major craving for cheeseburgers on September 18th as I was bombarded with social media posts about National Cheeseburger Day. I made it through with most of the flavor and a lot fewer calories! I also ran into a craving for roasted veggies. I love roasted veggies, but didn't have it in my Meal Plan for the week, but then, I saw a wonderful Facebook post from "Tasty" about roasted broccoli, potatoes and chicken. I didn't have chicken defrosted, so I went ahead and made a roasted pork tenderloin with sweet potatoes, broccoli, carrots, grape tomoatoes, and zucchini. Mmmmm...Mmmmmm....Mmmmmm! I posted my dinner below for you to try.
Roasted Pork Tenderloin and Assorted Vegetables
16oz plain Pork Tenderloin, defrosted
1 large sweet potato, peeled and chopped
1 extra large, home grown, Zucchini, sliced
1 bag of Steam-In-The-Bag broccoli and carrots
10 Grape Tomatoes
Salt/Pepper/Chili Powder/Paprika - add to your taste
Olive oil - to drizzle over the ingredients
Set the oven temp to 400 degrees F
1. Spray a rimmed cookie sheet with non-stick spray
2. Sprinkle spices on pork tenderloin - both sides and place on cookie sheet
3. Add veggies around the pork on the cookie sheet - it is ok to pile it pretty
high, the veggies will shrink as they cook
4. Drizzle with olive oil
5. Place on the middle rack of the oven and set a timer for 15-20 minutes
6. Flip the pork and mix the veggies, reset timer for 15-20 minutes
7. Check the internal temp and color of the meat, when fully cooked, remove from
the oven and allow the meat to rest for 5 minutes before serving
Continuing with my 30 day challenge, I am preparing a new meal plan, allowing for some built-in flexibility, and setting up exercise dates with my family members. Swimming at a local pool has become a family favorite, and it is so nice to be able to spend time with them while burning some calories and working some muscles. What are some of your favorite activities? Let me know in the Community Forum! See you at the next installment of Walk the Talk!