Week 1 Update, and a couple of Recipes

Okay, so week one is over and there's good and bad news to report. It was an unusually busy week, with hours spent working with a professional organizer to reorganize my house, redecorating our newly bought restaurant, and setting up photo shoots for future fashion articles. I was out 4 out of 5 weeknights this week, which makes eating well even more challenging. Here are the highs and lows of my first week back to being a healthier, better mommy:

Highs
Ordered sashimi (no rice), ginger chicken broth and seaweed salad at a sushi place.
Ordered smoked salmon and caprese salad at a steakhouse
Drank a little bit of water and very little Coke (which I usually drink only at restaurants anyway)
Made veggie tofu pad thai from scratch from a recipe in Clean Eating
Broke open my box of Ezekiel Golden Flax cereal
Ate generally healthy, well-thought out breakfasts
Order oatmeal instead of French toast when we went out for breakfast this morning
Got my one YOGA CLASS in this morning, at 9:15. Yeaaa...
Brought my oat bran pita bread to my mom's house so I wouldn't be tempted to eat the white pita bread that she has

Lows
A few sips of root beer float at a meeting.
A few bites of bananas foster for dessert last night, after a dinner of a handful of fried appetizers (apple/brie egg rolls and artichoke hearts stuffed with crabmeat)
No strength workouts at all. None.
Fell back on my favorite combo of pita bread and feta cheese a couple of times
Drank a couple of cokes
Still struggling on the protein: I don't like peanut butter, only like almond butter when used sparingly, and don't like lunch meat, except for prosciutto and salami and the rest of the unhealthy Italian kinds... Sigh. I do like eggs, and made a yummy and healthy frittatta for lunch a few weeks ago that I could try again.

Here are some of my favorite "clean" recipes:

Puffs and Pretzels Haystacks
THese are great when you need a chocolate fix, and they are super healthy!
Created by Kashi
Makes 3 dozen haystacks.
Ingredients
• 3 ½ cups Kashi® 7 Whole Grain Puffs cereal
• 1 cup shredded coconut
• 1 cup broken pretzel sticks (about ¾ inch pieces)
• ⅔ cup coarsely chopped almonds
• 12 oz. semi-sweet chocolate chips
• ½ cup smooth natural almond butter
Directions
In a large mixing bowl, combine Kashi® 7 Whole Grain Puffs cereal, coconut, pretzel pieces and almonds. Set aside. Place chocolate chips in a small microwave-safe bowl and microwave in 10-second intervals, stirring until melted. Add almond butter for the last 10 seconds then stir until smooth. Pour melted mixture over cereal mixture and stir until well coated. Drop by heaping tablespoonful onto waxed paper. Refrigerate until firm. Serve.

Spicy and Cheesy Egg and Tomato Frittata
This frittata is lightened up with egg whites and reduced fat cheese, but it still tastes yummy and slightly decadent. It's also really filling and packed with protein. It makes a fast and easy (and inexpensive) breakfast, lunch, or even dinner!
Courtesy of AllRecipes.com

10 egg whites
2 eggs
1 cup shredded reduced-fat Cheddar cheese, divided
1 (14.5 ounce) can diced tomatoes with green chilies, drained
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prepare an oven-safe skillet with cooking spray and place over medium heat.
Whisk the egg whites, eggs, and 1/2 cup of the Cheddar cheese together in a bowl. Cook the egg mixture in the hot skillet until the bottom of the eggs turn opaque, about 1 minute. Cover the skillet with a lid and cook until the eggs are nearly set, 4 to 5 minutes more. Spread the diced tomatoes with chiles and the remaining cheese over the eggs.
Move the skillet to the oven and cook under the broiler until the eggs finish setting and the cheese is completely melted, 2 to 3 minutes. Allow the frittata to rest 5 minutes before slicing to serve.