Stick to it.

You have been pretty good all week, watching your calories, getting your workouts in, drinking your water...and then it happens.....Friday night, Saturday night and Sunday night,...the weekend.

Never fear! You can do this! With a little planning you can get through your weekends, without letting it all go and having to start again Monday morning. Remember to keep eating every few hours, and so get some good snacks on hand, plain yogurt, fresh fruits..if you will be out and about, then get some good quality protein bars or shakes for when you are on the go.

If you go to the movies on Friday nights, make sure you eat before you go, this should keep you from being hungry there. If being hungry isn't the problem, and you must have a snack there, opt for plain popcorn, no butter and a bottle of water.

Love sunday morning breakfast, me too! Make a big pot of clean eating porridge and egg white omelets for the whole family!

Be excited about your dinner times, plan out some great clean eating recipes, and if you have to have a dessert, try this, sooo yummers!

Fat free chocolate pudding, (I like the ones in the cooler section of the grocery store, the dark chocolate raspberry is the best...then add one or two Chocolate or plain Pizzelle's (Italian waffle cookies 6/150 calories!) and a squirt of whipped cream.

Try these great meals for dinner this weekend too!

White Bean Chicken or Turkey Chili
1 lb dry great northern beans or white kidney beans,
rinsed and picked over.
4 c low-sodium chicken broth
2 c yellow onions, chopped
3 lg garlic cloves, minced
2 tsp ground cumin
1 1/2 tsp dried coriander
1/2 tsp ground cloves
1 4 oz can diced green chilies
2 lbs boneless, skinless, chicken, or turkey breast, grilled, cubed
1 tsp sea salt

Place beans in soup kettle or dutch oven. Add enough water to cover beans by 2 in. and bring to a boil. Boil 5 min. Remove from heat and let stand covered, for 1 hr. Drain and rinse. Discard liquid.
Place beans in a slow cooker. Add the chicken broth, onions, garlic, seasonings. Cover and cook on low heat for seven hours or until beans are cooked to not quite tender. Add the chilies, chicken, or turkey, and sea salt. Cook another hour until beans are tender. Serves 6-8.
442 cal/ serving
50 g protein
4 g fat
51 g carbs