Last Week of Fruit and Veggie Challenge + Mexico!

So… I guess it is better that this is late than never! I am a week late posting this, but I have a pretty good reason why I haven’t! We were in Playa Mujeres, Mexico celebrating President’s Club for my work. It was an amazing place and the weather could not have been more perfect. Plus, there were a ton of fruits and veggies! My breakfast every morning consisted of a vegetable omelet with hearts of palm and a huge serving of fresh papaya, pineapple, honeydew, guava, peaches and pears… delicious!

The last week of the fruit and veggie challenge activities:

Weekly Goal: Eat at least 5 total servings of fruits and vegetables each day this week.

Daily Activities:

Sneak an extra serving of vegetables to a meal this week. For example, throw in some mushrooms and onions to a burger. I completed this with the turkey burgers I made with onions and mushrooms.

Check out a farmers market and/or a local produce delivery service. Nam Dae Mun Farmers Market is awesome! It is right down the street from me and has great produce. It also has a great selection of international products.

Are you storing your fruits and vegetables properly? Read this article to get some tips you might not know about!

Make sure to add fruit to your breakfast this morning. Try adding blueberries to your oatmeal. I ended up adding a side of papaya to my norm.

Make it a goal to make at least half of your plate fruits and vegetables today. You get bonus nutrients for eating from the rainbow.

Wednesday:

Egg + egg white + 1/2 cup tomatoes (1/2 veg) + 1/4 avocado (1/4 fruit)

2 cups romaine (1 veg) + 1/2 cup tomatoes, baby corn and hearts of palm (1/2 veggie) + turkey burger patty

Green beans, pistachios, roasted beets and burrata salad (app. 1 veg) w/ 3 chicken wings w/ hot sauce

1 cup papaya, 1 gala apple

Veggie servings: 3

Fruit servings: 2.25

Thursday:

Coffee + yogurt and granola parfait with strawberries (1/2 fruit)

1 cup hearts of palm salad (mixed greens, hearts of palm, avocado, tomato and baby corn) w/ fried fish (1 veg)

1 cup mixed greens w/ 1/2 cup hearts of palm, 1/2 cup sauteed asparagus (1.5 veg), 1 cup mixed vegetables (zucchini, etc.) (1 veg)

1 cup mixed fruit (1 fruit)

Veggie Servings: 3.5

Fruit Servings: 1.5

Friday:

2 egg omelette w/ mushrooms, onions, spinach, tomatoes and asparagus (1 veg) w/ 1 cup fresh fruit (1 fruit), 1/2 cup hearts of palm (1/2 veg) and veggie green juice

1 cup hearts of palm salad (mixed greens, hearts of palm, avocado, tomato and baby corn) (1 veg + 1/4 fruit) + corn tortilla w/ grilled fajita beef

Chicken broth w/ veggies (1/2 veg), spaghetti w/ tomatoes (1/4 veg) and shrimp

Veggie servings: 3.75

Fruit servings: 1.25

Saturday:

2 egg omelette w/ mushrooms, onions, spinach, tomatoes and asparagus (1 veg) w/ 1 cup fresh fruit (1 fruit), 1/2 cup hearts of palm (1/2 veg) and veggie green juice

Steamed white fish w/ 1/4 cup brown rice, 1 cup hearts of palm salad (mixed greens, hearts of palm, avocado, tomato and baby corn) (1 veg + 1/4 fruit)

1 cup salad (1/2 veg), 1 cup mixed fruit (honeydew, pineapple) (1 fruit)

Veggie servings: 3

Fruit servings: 2.25

Sunday:

2 egg omelette w/ mushrooms, onions, spinach, tomatoes and asparagus (1 veg) w/ 1 cup fresh fruit (1 fruit), 1/2 cup hearts of palm (1/2 veg) and coffee

Taco salad (no shell or cheese) – lettuce (1/2 veg), probably 1 cup of diced tomatoes, guacamole, jalapenos (1 veg)

Grilled chicken wrap (lettuce, tomato, habanero sauce) (1/4 veg) w/ 1 cup celery and carrots (1 veg) w/ ranch and habanero

1 apple

Veggie servings: 4.25

Fruit servings: 2

Monday:

Coffee + coconut yogurt

Artichoke burger (1/2 veg) + wheat bun + 1 cup romaine (1/2 veg) w/ 1/2 cup tomatoes, baby corn and hearts of palm (1/2 veg)

3 oz broiled chicken breast w/ 1 cup steamed green beans (2 veg) w/ parmesan and 1/2 cup roasted yukon potatoes (1 veg)

Snacks: 1 cup papaya (1 fruit), 1 Ataulfo mango (1 fruit), 1/2 cup papaya “ice cream” (1/2 fruit)

Veggie servings: 4.5

Fruit servings: 2.5

Tuesday:

Egg + egg white + 1/2 cup tomatoes (1/2 veg) + 1/4 avocado w/ 1 cup fresh fruit (papaya and mango) (1.25 fruit)

2 cups romaine (1 veg) + 1/2 cup tomatoes, baby corn and hearts of palm (1/2 veggie) + 3 oz broiled chicken breast

3 oz boneless skinless chicken thighs w/ 1/2 cup brown rice + 1/2 cup sauteed carrots and onions (1/2 veg) w/ 1 cup romaine (1/2 veg) + 1/2 cup tomatoes, baby corn and hearts of palm (1/2 veg) w/ 2 Tbsp homemade carrot ginger dressing

Snacks: 1 Ataulfo mango (1 fruit), Silk dairy free yogurt

Veggie servings: 3.5

Fruit servings: 2.25

So, the 2nd week of the challenge did not go so well but I think I did alright overall. I ended up with 100 points for completing weeks 1, 3 and 4 and 25 bonus points for completing my weekly goals for those weeks. I earned a total of 375 points! That is a nice boost to start out our new quarter. Our wellness points start over each quarter, so I am happy!

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