I feel like I have been on a blogging hiatus the last couple of months. It’s amazing how you can go from being completely inspired to write 3x/week for months or even years, and then suddenly hit a wall. But that’s life, isn’t it? Not just in the blogging world, but real life. Whether it’s your work life, your relationship with food and exercise, your church life, your friendships… sometimes there is just a wall you hit. The last few months have been my wall. I went through a job transition (not by choice, but by the grace of God, I’m in a new position that fits me just as perfectly as my last one), I have been upset with myself for being complacent, I feel uninspired to pursue any more fertility treatment, and I’ve lost a lot of hope in growing our family. But during this time, God has also taught me a lot about myself… it’s been a ride for sure.
But I’m back (or trying to be) and I wanted to share what my meal plan has been for the week to hopefully inspire you, whether in your 21-Day Fix journey, or PCOS journey. After taking several weeks off from heavy exercise (I still ran periodically and did a 21-DF video here and there), I decided to jump back in before life catches up with me via weight gain. Those of you who have followed me this year know that I have lost roughly 25 lbs since January, and while that number fluctuates here and there (sometimes I bloat up to 5 lbs before my period and then it falls off as soon as it’s over – completely out of my control), I’m wanting to make it an even 30 lost before the holidays sneak up on me. Now is the time! I also recently went clothes shopping and everything fits me like a glove! Everything fits in such a way that allows me room to lose just a little more poundage so that I have flexibility to fluctuate, so that is my goal. I want to make sure nothing becomes tight, which it will if I don’t do something now… because once I feel discouraged in tight clothes, it’s a downward spiral of self-destruction.
Weekly Menu for PCOS and 21-Day Fix
Find other 21-Day Fix inspired meal plans here.
I didn’t get pictures of everything I ate, so bear with me… I’m trying to do better about that.
On Sunday night, I whipped up 18 egg cups and they are so easy!
Each cup is one egg, a little bit of frozen spinach (eyeballed, not measured), diced orange bell pepper, pepper jack cheese, garlic sea salt blend and pepper. All I did was added the ingredients to 2 sprayed muffin tins, took a fork and mixed each cup so the egg would break up, and baked them on 375 for 20 minutes. I popped them all out easily after they cooled and stored them in the fridge in an airtight container. A serving is 2 egg cups! Just remove what you need (top with hot sauce! Yum!) and microwave for 30-60 seconds. Enjoy with a side of fruit. I like bananas in the morning even though they are higher on the glycemic index. I’d rather process those earlier in the day than later.