THIS POST WAS CREATED AS PART OF THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE IN WHICH I AM A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL. THE OPINIONS ARE MY OWN AND BASED ON MY OWN EXPERIENCE.
You know what isn’t fun? Being sick with a miserable cold. I despise having a cold. You ache and feel yucky and just wanna crawl into bed and pull the covers over your head … but there are children to be fed and clothed and bathed.
So you just do all of your normal Mom-Stuff — just with a hacking cough, a sore chest, and a baritone “sexy voice” a la Phoebe.
Alllll of that to say — I didn’t feel like doing much the majority of last week. My daily work-outs? Yeah, didn’t happen. There just wasn’t energy for much more than existing.
Thankfully, last week’s meal plan consisted of pretty easy stuff, and the mushroom dishes for the Mushroom Makeover Challenge were mainly comfort food dishes. Win-win.
Shown above: Kale and Mushroom Frittata, Loaded Sweet Potatoes, Grain-Free Mushroom Chicken Enchiladas (recipe coming later this week), and Baked Portobello Eggs (recipe coming later this week)
As the week came to a close and I started to feel human again, I headed out to find a new outfit for an impromptu date-night with the Husband. And, I discovered something.
I’m getting (sorta) skinny, y’all. And the best part? My brain is letting me see it.
You know how sometimes you don’t always see your true self? How you don’t see your body, hair, and eyes the way others see you? You see another ten pounds you want to lose. You see crows’ feet. You see the mama war wounds from birthing babies. You fixate on all of that …
(wait … is that just me?)
But, as I tried on clothes (and skipped with joy over smaller sizes) and then walked around with the Husband on our date, I realized that I felt beautiful.
Y’all — I can’t even remember the last time I felt truly beautiful. I always, always, always focus on negative aspects of my appearance. I feel fat. I feel old. I feel boring.
Now, I find myself being in awe with my shrinking waistline instead of just seeing the stretch-marks. I walk upright, shoulders back and eyes ahead, thinking about my day, about the beauty of the emerging bluebonnets, instead of shuffling, eyes down, hoping no one notices me.
It’s like I’m a new person. My brain (not just by body) is different. I’m confident for the first time in forever.
Is it the clean(er) eating? Is it the ridiculous amounts of water I’m drinking? Is it the result of achieving personal goals?
I don’t know… but I like it.
What We’re Eating This Week
I’m still in the middle of the Mushroom Council’s challenge (AD) to use mushrooms in four meals each week. This week, I’m perfecting a new recipe from last week, using mushrooms to update an old family favorite, and trying out new grain-free mushroom recipe concepts.
Here’s to another week of good eats!
- Monday: Grain-free Waffles (for kids), An Inside-Out Portobello Omelet (recipe development project), Sausage, Pineapple
- Tuesday: Tex-Mex Guac Burgers (take two of a recipe development project); Seasoned Crispy Potatoes
- Wednesday: Grilled Salmon, Strawberry and Spinach Salad
- Thursday: BBQ Pulled Pork Portobellos with Caramelized Onions, Salad
- Friday: Homemade Pizza Night and Salad
- Saturday: Grain-free Spinach & Mushroom Manicotti (recipe development project), Salad
- Sunday: Chipotle Chicken and Waffle Grilled Cheese Sandwiches (grain-free recipe development project), Salad and Sweet Potato Fries
- Monday: DIY Grainfree Lunchable
- Tuesday: Ham and Cheese Rolls, Carrots and Snap Peas, Grapes
- Wednesday: Leftover Potatoes, Burgers, Guacamole, Apples
- Thursday: Grain-free Chicken Nuggets, Carrots and Snap Peas, Cheese Stick, Grapes
- Friday: Egg Salad Deviled Eggs, Snap Peas, Nut-Thins, Cheese Stick, Grapes and Apples
- Scrambled Eggs and Fruit
- Banana Muffins
- Apples and Almond Butter
- Veggies and Homemade Ranch Dip
- Trail Mix