March Recap/April Goal-Setting

Goodbye, March… Hello, April!

It’s been a while since I’ve blogged in here. With two months left in the school year, things have been super hectic and I guess I should have predicted that. TELPAS testing, the state assessment I played a big role in executing at my campus, is officially over. I’m hoping with one less responsibility, I can dedicate more time to blogging during the month of April. I might have been too ambitious last month.

With that said, let’s take a look at the goals set in March:

1. Work on the landscaping around my house – Check. Justin and I planted corn, squash, cucumber, and green beans, and they are really taking off! I also replaced the mulch in our front and back yards.

2. Continue improving my Spanish language skills by dedicating at least six hours a week to language learning – Check. I slacked off near the end of March, but overall my studying has remained fairly consistent.

3. Work out at least 4x a week. Fail… huge, epic fail!

4. Write 8 blog posts –Another fail… not even close!

5. Plan for summer travels. Unfortunately, we found out during Spring Break that one of our furbabies, Theon, is positive for heartworms. We adopted him during Thanksgiving break, and at the time, he tested negative. The veterinarian informed us, however, that simply because an animal tests negative doesn’t mean they don’t have larvae in their system. We made the mistake of not putting him on heartworm prevention as soon as we adopted him, but… lesson learned. We are undergoing expensive treatment for him, which may prevent us from traveling during the summer.


And now, for April goal setting:

1. Write 4 blog posts – I think this is a realistic goal. I set my goal too high last month and wasn’t able to keep up, but I think 1 post per week is totally doable and may even be exceeded this month if I am smart with my free time. 🙂

2. Continue improving my Spanish – 6 hours/week is what I shoot for, but if I am over or under that,  it’s fine. The key is to remain consistent until I have more dedicated free time over the summer.

3. Limit eating out to once per week or less – I am trying to be more conscious of how much we eat out. It’s hard to tell what you’re putting in your body and the costs add up over time.

4. Work out 3x per week – I set the goal of 4x per week last month and failed miserably. 3x a week is more realistic and not restricted to just gym work outs. This includes landscaping, dog runs, etc.

What’s on your goal list for this month?

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Meal Prep Monday: Skinny Chipotle Burrito Bowls

Despite Chipotle’s bad rep from its contamination crisis over a year ago, I have always loved this chain for its tasty combination of simple, hearty ingredients. My go-to is the chicken burrito bowl, which I frequently copy for my weekly meal prep. As much as I love Chipotle, this version is cheaper and healthier. It costs less than $2-3 a serving and can be prepared as “clean” as you want it. It also takes only 30 minutes or so to prep a week’s worth of these lunches.

Ingredients

4-5 chicken breasts, seasoned with cayenne and garlic salt – grilled or cooked by stove top

2 cans of black beans or pinto beans – I prefer organic, low sodium

4-5 servings of brown rice

Four bell peppers for fajita veggies – onion optional

Lettuce or spinach

Shredded cheese – optional, if you’re really trying to cut down on calories

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This is the brown rice from Costco I’m currently using, although I prefer the generic boil-in-a-bag versions from Walmart and HEB
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These are my go-to black beans from… Costco! No extra salt added, organic.

Begin by cooking the chicken and fajita veggies. I had these going simultaneously in order to save time. Normally I would recommend grilling the chicken, but the weather is crap today!

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This is a fairly simple process. I cut up bite-size pieces of chicken and seasoned with garlic salt and cayenne pepper, then topped with a couple tablespoons of hot sauce for color and a spicy kick. I cut-up the bell pepper and cooked over medium high heat, drizzled with about 3 tablespoons of olive oil, and salt/pepper to taste. This step takes about 15 minutes.

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As the chicken and veggies cook, I drained the black beans and microwaved the brown rice — then mixed and placed into a separate bowl.

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Since I didn’t have lettuce on hand, I covered the bottom of my meal-prep containers with spinach, then topped with the beans & rice mixture.

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Finally, top with as much chicken and fajita veggies as your heart desires. If you’re on a strict diet, you can stop there. The shredded cheese really does make it taste better, though:

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Other ways to jazz it up:

-Add some salsa verde or red sauce

-Add lime juice

-Use a combination of black and pinto beans

-Top with some healthy guacamole

-Add pico de gallo (it’s not many calories and tastes delicious!)

-Add corn salsa

Approximate nutritional values: 350 calories, 35g protein, 35g carbohydrates, 16g fiber

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