I’ve learned a little secret: if I tell my kids we’re going to do something fun…they nap. No questions asked, just OUT. It’s like magic. At the ages of 4 ½ and 2 ½, I’m still in charge. In a tiny way. It’s very empowering – haha!
I scheduled myself off this afternoon so that I could do a lot of things: workout, blog, watch the French Open, and take my girls to the beach AND the pool (after naptime). If they’re lucky, I’ll even take them out for dinner.
Today’s supposed to be the hottest (or should I say “hottest”) day of the weekend and so we’re taking full advantage. I’m also anxious to wear all my new clothes from the Loft – I had a weak moment (aka bored moment) one night earlier this week and bought a TON of stuff on sale. I didn’t think I could pull off a romper, but, I think I can!
I was feeling a bit down on myself with regard to the scale and I had even convinced myself that it was time to consider starting back on metformin to better manage my PCOS…and then, I got my biometric screening results back. Since last year, my weight is down 6 pounds and my A1c went from 5.2% to 4.8%! I was so happy! I honestly think it’s the Peloton because my diet hasn’t changed all that much.
I’m still craving sweets like crazy and usually give in to something every night. Such a sweet tooth!
What helps curb cravings? A delicious dinner. Seriously, you guys. If you’re excited about what you eat for meal times, poor snack choices and giving into cravings can more easily be put in check. I can get by with a little something sweet versus a choice that would derail my forever efforts to be well.
Every time I make gyros, I’ve made them slightly different. This rendition? The marinade is incredible. It creates some DARN GOOD chicken that doesn’t dry out on the grill. Topped with tzatziki (feeling lazy or short on time? Buy it prepared! There’s Greek yogurt varieties at many retailers!) and a cucumber-tomato-onion salad with a bit of feta? HEAVENLY! Love what you eat, y’all.
- 3 garlic cloves, minced
- 2 Tbsp white wine vinegar
- ⅓ cup freshly squeezed lemon juice
- 2 Tbsp extra-virgin olive oil
- ⅓ cup 2% plain Greek yoghurt
- 1½ Tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 lbs boneless skinless chicken breasts, cut into 3-ounce strips (approximate)
- ½ English cucumbers, peeled and seeds scraped out
- 1¼ cups 2% plain Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp extra-virgin olive oil
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 large tomato, diced
- ½ English cucumber, peeled and seed scraped out, diced
- ½ red onion, thinly sliced
- ¼ tsp salt and black pepper, to taste
- ⅓ cup crumbled feta
- 6 pita bread
- Prepare marinade for chicken by placing garlic, vinegar, lemon juice, olive oil, yogurt, oregan, salt, and pepper in a gallon-sized ziplock bag. Seal and shake/massage contents to combine. Place chicken (~12, 3-oz pieces) into the bag and turn to coat chicken on all sides. Refrigerate for at least 2 hours, up to 24 hours.
- Preheat grill to 400-450 degrees F. Grill chicken 4-6 minutes per side or until cooked through. Remove and allow to rest for 4-5 minutes before serving.
- Meanwhile, prepare the tzatziki by combining all the ingredients for the sauce in a medium bowl. Set aside.
- To serve the gyros, mix together the diced tomato, cucumber, and red onion with the salt and pepper in a medium bowl.
- To assemble, place 2 piece of chicken in each pita, topping with tzatziki, tomato salad, and ~1 tablespoon crumbled feta.