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Meal Plan February 27th-March 4th

Fail to prepare, prepare to fail!
Here is my meal plan for the upcoming week! I am ready to really tackle my health and fitness goals and get back to feeling like me again! I know the foods on here are far from gourmet daily dining, but eating like this takes making new habits and consistency.
Feel free to follow along and eat this meal plan with me this week!
weekly meal plan completed1

The 50 Pushups Challenge

Im so excited! We are on day two of our 30 day push up challenge! There are over 100 members getting their push up on with me this morning! I love seeing all of their smiling faces and reading about there goals! We each have a goal of being able to do 50 pushups by the end of the month!! PHEW!! Can we do it?! Oh yes we can!!

Im right down in the trenches with them! I feel like I have lost a ton of strength these past few months, so I am ready to rebuild and re shape!!!

#pushupchallenge

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There is still time to join the Push Up Challenge. Head over to: https://www.facebook.com/groups/250401858733295/

Cauliflower Fried Rice!!

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CAULIFLOWER “FRIED RICE”

I LOVE fried rice, and often make my own fried rice at home with brown rice which is delicious. But sometimes when I want to cut down on my carbs, I opt for cauliflower rice.

INGREDIENTS:

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp sesame oil
  • 2 egg whites
  • 1 large egg
  • pinch of salt
  • cooking spray
  • 1/2 small onion, diced fine
  • 1/2 cup frozen peas and carrots
  • 2 garlic cloves, minced
  • 5 scallions, diced, whites and greens separated
  • 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

DIRECTIONS:

  1. Remove the core and let the cauliflower dry completely.
  2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  4. Heat a large saute pan or wok over medium heat and spray with oil.
  5. Add the eggs and cook, turning a few times until set; set aside.
  6. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
  7. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  8.  Add the egg then remove from heat and mix in scallion greens.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 1/3 cup

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 3
  • Calories: 108
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: 47mg
  • Sodium: 868mg
  • Carbohydrates: 14g
  • Fiber: 6g
  • Sugar: 1g
  • Protein: 9g

 

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