Christine Carvill Fitness Services

A slightly later food post. I've been trying a few things out recently in terms of strategies, seeing as I'm not able to exercise much myself at the moment.
Tonight, for dinner, I made an omelette but added extra egg whites to increase the protein without adding huge amount of calories.
I made lunch for the next 3 days too- sticky rice, spinach and tuna. 2 in the buffalo sauce ( Greek yoghurt and gochujang) and the third in a mixture of gochujang, maple syrup, Japanese rice vinegar , ginger and garlic pastes and tamari.
Both topped with chilli oil.

No reel this weekend, I've been trying to get things back to normal after Bloodstock Festival last weekend. Meal prep galore tonight. Bag of salad, 2 packs of shredded chicken, a bag of tenderstem broccoli and 2 bags of cubed butternut squash.
Sauces: takeaway style buffalo sauce- 3tbs 0% Greek yoghurt, 1.5tbs gochujang . Topped with a chilli oil sauce i made last night which has rice vinegar, tamari and maple syrup in to use it up.
Mediterranean style: 3tbs 0% Greek style yoghurt, garlic powder, Italian herbs and 1tbs lemon juice

Having health issues that exercise makes worse at the moment so doing light exercise until i have these more under control.
Looking forward to getting back online and sharing videos and classes with you.❤️

Lunch this week: crispy Mexican rice and beans 😊
My flat smells of paprika right now 😂 unsurprisingly, going off the colour in the pan.
Quick, nutritious, filling and actually pretty easy to make.

Late night meal prep!
Going back to inspired 😊 first we have bean sprout and sugar snap peas with a peanut and ginger sauce. I'm adding a bit of chicken with this but this is 2 dinners.
Next I made Pho. Veggie stock with stir fry veg, bean sprouts, mushrooms, rice noodles and cooked chicken.
This made SO MUCH! wasn't initially going to put the broth on top of the noodles but there's so much I've got a soup mug full of broth I can use to top it up when it inevitably soaks in.

My lunch this week is sweet and sour chicken.
I'll be having this with rice.
I also want to take this time to apologise for the inconsistent posting. I'll admit, I'm dealing with a lot right now and I'm overwhelmed. I regularly come up with ideas I want to develop.
I'm finding the heat unbearable, trying to exercise, manage a variety of health issues- made worse by the heat, and run my pages and classes.
I want to make it clear, I'm fully aware it's my choice to run the pages and classes and I do this because I want to, and I enjoy sharing what I can with you. If I can help anyone, in any way, then I feel great and like I've done my job.
I'm sharing this because I want to let you know what's going on, it's not that I don't want to post things, I do. Also I REALLY don't want to post slop for the sake of it, that's spamming you for the sake of it.

Hoping things settle a little soon and I can make this a more useful space .

4 portions, 310 calories and 20g protein per portion.

Meal prep for lunches this week- stir fry. Edamame beans, bean sprouts, mushrooms, British pak choi, red and orange peppers and chicken.
Had to fry stuff in batches because I don't have a wok 😂😂
Going to make a gochujang based sauce for this lot but don't think I'll need noodles with it! Definitely substantial enough as it is! 5 different types of veg in one dish! Love these kinds of meals