When I go to my Weight Watcher meetings, I always hear people talk about how they don’t have the time to plan ahead and that causes them to make bad food choices. Well, I use to think like that too. I did the 16-hour daily grind. Sat in traffic for an hour to get home. Did drive thru or order pizza for dinner because my day was grueling. I use to tell myself I just don’t have the time. But that was really a lie. I just wanted easy…and I got fatter.
Anyone who tells you they don’t have minutes to spare for their own health is fooling themselves. They just haven’t made themselves a priority.
And in fact, planning for the week only takes minutes. Every Saturday I do a weekly menu-10 minutes tops! Then on Sunday I cook a few items for the week. Not only is this a time saver, it takes the guess work our of what I’m eating each day and ensures that I eat healthy, low carb foods. Today, I’m whipping up:
Cream of Broccoli Soup
Grilled Chicken Breasts
Lime Chili Wings
Curried Egg Salad
Lots O’Chopped Veggies (snacks!)
Just try starting off prepping a few items, like chopping veggies for snacks or grab and go lunches. It will make your life easier and healthier.
Recipes will be posted after I do some chopping. But here is the cream of broccoli soup:
Low Carb Cream of Broccoli Soup
Makes 6 1-Cup Servings
Carb Count: 4g (if you make it without cheese, 3g)
Ingredients
1 lbs Broccoli, cut into florets, stems trimmed, cut into 1-inch pieces
4 C Chicken broth (can substitute veggie broth)
1 tsp Salt
1/2 tsp Pepper
1 C Heavy Cream
1 C Sharp Cheddar Cheese (optional, buy why leave tastiness out?)
Directions
Combine broth, salt and pepper in a large sauce pan over medium-high heat; bring to boil. Add broccoli, reduce heat to medium-low and simmer until broccoli is tender, about 10-15 minutes. Transfer soup to a blender. Blend at low speed to puree soup. You’ll want to do this in batches. Place pureed soup into a sauce pan. Stir in cheese. Bring back to simmer over medium-high. Whisk in heavy cream; simmer and whisk occasionally until thick, about 5 minutes. Serve. This can store in the fridge for up to 3 days.