The first four days of getting back to track with the nutrition are over and the results weren’t too bad – I’m 600 grams lighter after 4 days. I tracked my food, ate lots of vegetables (can’t waste 6 boxed of fruit and veg I got for the Christmas), I resisted all sweets at the office and stuck to the plan to eat only my prepped meals.

We had new programming at our CrossFit box, so I have been aching all week, but it has been really enjoyable and I can’t wait to get up 5.20m Monday morning to get back to train again. I had few PB-s, which I’m pleased about, considering I had almost 2 weeks off.

The biggest change I done this week is stopping snacking rubbish between the meals. I have my breakfast at 8.15am , I take cup of coffee with cream, yes CREAM, to work in a thermos cup, I have fruit around 10.30am and my lunch at 12.30pm, which has been leftover from the night before. I might get some snack from the Waitrose, usually it’s SKYR yogurt or UPBEAT protein drink as I have been bit sort of my protein macros. Then I have dinner at home and when I feel urge to snack after that I just go to bed to avoid it. So far so good.

Today hasn’t been so good. We have had lazy Saturday and not being busy makes me want to snack all the time. I try to stick with fruit but we still have some Christmas leftover sweets at home so it hasn’t been as easy. But tomorrow is a new day and I’m not going to stress over it.

I have created pie chart for my blog’s sidebar, to visualise my progress. The red colour is the journey ahead and green is what I have already achieved.

My favourite recipe or more like an idea from this week is veggie pizza. It’s easy and quick to prepare, if you feel ravenous, when getting back from work.

cherry tomatoes (you can used canned tomatoes)

broccoli spears

1/2 courgette

3tsp olive oil

frozen peas

1 tortilla wrap

25 g grated mozzarella

basil leaves

garlic cloves

salt and pepper

Preheat the oven, while preparing the pizza, half the cherry tomatoes.

Blanch the broccoli with the courgette slices in a saucepan of the boiling unsalted water for 5 minutes, Drain and cut into bite-size pieces.

Heat half of the olive oil in a small frying pan and stir fry chopped spring onions and peas for five minutes.

Arrange all the veg to the wrap, sprinkle with the mozzarella, basil leaves, garlic, salt, pepper and remaining olive oil. Bake until the cheese is melted and golden brown.

You can use any veg for your liking, asparagus would be great, might try it next time 🙂

My pizza macros: 450cal/12g protein/41g carbs / 5g sugar/ 24g fat/ 5g fiber