We are almost to a full week on this challenge. How are you guys doing?
I know I am feeling great, and can’t believe we are nearly a fourth of the way done already.
Are you keeping up your food journal? What problem areas are you seeing?
How is your hydration? I have been stellar at this, but it means a lot of bathroom runs. The fruited water is really helping me. It is just so pretty!
Let’s get to today’s challenge.
Mini challenge: Stop eating 3 hours before bed.
I always hear diet tips like “nothing after 7 pm” or “8pm” or some other arbitrary number, so I decided to figure out of there was a real “magic” time to stop eating, or not.
Turns out, calling it quits on calorie consumption at least 3 hours before bed is the ideal. And it is less about over eating and more about getting a good night’s rest.
Your body needs a chance to digest and burn a few of those calories. This will help with metabolism, weight loss, and energy levels, and help you consume fewer junk calories during the day, as many people break out the crap at night.
Try eating your bigger, heavier meals earlier in the day, and having a lighter dinner. If you find you are hungry after dinner, choose a healthy snack like apples and nut butter or fresh veggies.
I liked this article about how to stop eating so much at night. It had some god practical tips.
And today’s recipe is ideal for a filling, satisfying, and yet healthy and light dinner option.
This is such a great recipe because it uses leftover rice, and frozen veggies, so it literally has less than a minute of prep time. I love to throw fresh veggies in as well, whatever I have on hand. And I sub Braggs Liquid Aminos for the soy sauce for a healthier option. You can also use quinoa instead of rice if you want.
- 1.5 cups day old brown rice
- 1 cup frozen vegetable mix
- 1 tbs minced garlic
- 1/2 cup sliced green onion
- 2 Tbs soy sauce
- 1 large egg
- Spray a fry pan with cooking spray (coconut cooking spray)
- Put minced garlic in the pan, and stir fry for a minute.
- Add rice, frozen veggies, and soy sauce
- Stir, and cook until veggies are heated.
- Put everything to the side of the pan, and crack egg in. Cook egg, and scramble it.
- Stir everything together, add scallions, and serve warm
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Joy @ Yesterfood says