My Eats and Weight 2/2 – 2/8

Sunday 2/2/20

Breakfast – three kiwis with Tajin.

Lunch – veggie and bean stir fry with garlic aioli.

Dinner – green beans and a giant Chicago-style ribeye that Luke and I shared.

Monday 2/3/20

Breakfast – a Skyr key lime yogurt.

Lunch – leftovers from dinner.

Dinner – a salad from United.

Tuesday 2/4/20

Breakfast – a banana and a protein shake.

Lunch – a tuna salad snack pack.

Dinner – rotisserie chicken on a salad with bleu cheese dressing.

Wednesday 2/5/20

Breakfast – an egg on toast with avocado and salsa.

Lunch – oatmeal with berries.

Dinner – a deer fajita!

Thursday 2/6/20

Breakfast – two eggs (shared with Toot) on toast with cheese and salsa.

Lunch – Deer fajita meat with green beans.

Dinner – Nothing. I was depressed.

Friday 2/7/20

Breakfast – a banana.

Lunch – a salad from United.

Dinner – a tuna salad sandwich.

Saturday 2/8/20

Breakfast – a banana and a protein shake.

Lunch – a tuna salad snack pack from United.

Dinner – glorious roasted veggies with edamame hummus.

Weight: 151.0 lbs – I’m closing in on the higher 140’s!

~ M

Healthy Deer Fajitas

Hey guys! I’m sharing a recipe tonight – deer fajitas! I hope you enjoy!


  • two bell peppers, color of your choice (I used green)
  • one large sweet onion
  • 2 lbs of deer loin tips (I soaked mine in milk overnight to get rid of some of the game taste)
  • 2 packets of taco seasoning
  • S + P
  • cumin
  • a lime
  • butter
  • cooking spray
  • Teriyaki sauce
  • tortillas
  • shredded cheese
  • sour cream
  • salsa
  • avocado


Spray a cast iron skillet with cooking spray and add about 1/2 tbsp butter. De-seed and chop bell peppers finely. Place into skillet and cook until soft, not on very high heat as you don’t want to burn them. Add a bit of salt as they cook.

Once the bell peppers are soft, add the onion, cut into slices (I like mine a bit bigger), and another 1/2 tbsp butter. Cook the onion until translucent (again, lower and slower is best, IMO). During the cooking process, I splashed a bit of teriyaki sauce on the onions and the bell pepper.

Cook cook cook!

Once the onions were about done, I squeezed half of a lime on them for some acid.

Now it’s time for the deer! I rinsed my soaked deer and patted it dry, and then I cut it into fajita sized strips.

Then I added it to the onions and bell peppers along with two packets of seasoning! I chose cheesy taco and fajita this time.

After the seasoning is completely stirred in (I don’t add water like the directions say as the deer emits juices), I added cumin and S+P to taste – with deer, it’s easy to overcook, so I like to go low and slow. Honestly, it takes practice and patience – I go by the feel of my deer to know it’s done, and I honestly can’t explain it – I’ve just done it so many times that I know! If you’re unsure, pick out a larger piece and slice it in half – you want a little bit of red to still show.

Then I squeezed the other half of the lime on it for brightness. And it’s done! Store until you’re ready to make a fajita!

We use Tortilla Land tortillas … you just throw them in a cast iron and heat until bubbly!

Then assemble your tortilla – I used avocado, shredded cheese, salsa, and sour cream, but lettuce is great in place of the tortilla too for a salad! In fact, you could wilt some spinach into the onion/bell pepper mixture for an extra kick of veggies.

And that’s my healthy deer fajita recipe!

~ M


My Eats and Weight 1/26 – 2/1

Okay, so I’ve stopped weighing myself each morning and have elected to weigh just once a week on Saturday. 🙂

Sunday 1/26/20

Breakfast – eggs, chili sauce, and a bite of mashed potatoes.

Lunch – leftover pizza with salad and ranch.

Snack – a banana.

Dinner – deer fajitas!

Monday 1/27/20

Breakfast – a banana and two eggs with salsa.

Lunch – leftover deer fajitas on a salad with salsa, cheese, and sour cream.

Dinner – a reprise of lunch except with a fried egg on top.

Tuesday 1/28/20

Breakfast – three scrambled eggs with salsa and cheese, a banana.

Lunch – a burrito from Torchy’s Tacos, courtesy of my dear hubs.

Dinner – a small sandwich with a salad and ranch.

Wednesday 1/29/20

Breakfast – three eggs, salsa, cheese, and a banana.

Lunch – United salad bar with all sorts of goodies.

Dinner – Chicken salad with rotisserie chicken, tomatoes, ranch, and greens.

Thursday 1/30/20

Brunch – my version of migas with tortilla, eggs, chicken, sour cream, cheese, and a bit of hot sauce.

Snack – an apple with Tajin.

Dinner – mixed veggies and Green Chile Chicken Soup.

Friday 1/31/20

Breakfast – two eggs and a grapefruit.

Lunch – a tuna salad snack pack.

Dinner – three hard boiled eggs with cheese and a bit of sour cream.

Saturday 2/1/20

Breakfast – an apple and two kiwis.

Lunch – a tuna snack pack.

Snack – veggies with dip.

Dinner – beef fajita salad.

Weight: 152.8  lbs

~ M

My Eats and Weight 1/19 – 1/25

Sunday 1/19/20

Weight: 155.6

Breakfast – Skry and a banana.

Lunch – spaghetti sauce loaded with goodies on romaine.

Dinner – veggies and dressing (I lost my appetite).

Monday 1/20/20

Weight: 154.6

Breakfast – a banana, grapes, and some cheddar cheese.

Lunch – a salad with ham, cheese, and egg.

Snack – a snack pack with turkey, laughing cow cheese, tomatoes (I didn’t eat them), and cucumber.

Dinner – another salad, this time with egg, cheese, turkey, and bacon.

Tuesday 1/21/20

Weight: 155.4

Breakfast – a banana and some turkey with laughing cow cheese.

Lunch – a salad with egg, cheese, bacon, veggies with ranch.

Dinner – a roast beef sandwich with horseradish sauce.

Wednesday 1/22/20

Weight: 153.4

Breakfast – a banana.

Lunch – a ham and Swiss sandwich with ranch.

Dinner – a romaine salad with tomato, roasted broccoli, chicken, and light Catalina.

Thursday 1/23/20

Weight: 151.8 lbs

Breakfast – light yogurt with a banana.

Lunch – salad with chili and Fritos.

Dinner – salad with deer round steak and okra.

Friday 1/24/20

Weight: 150.0

Breakfast – a banana.

Lunch – a snack pack from United.

Snack – two eggs.

Dinner – a salad with fajita meal, broccoli, tomatoes, and Parmesan.

Saturday 1/25/20

Weight: 151.6

Breakfast – three scrambled eggs with chili sauce.

Lunch – a tasty patty melt that my lovely vendor friends bought for us from Golden Light!

Dinner – half of a turkey sandwich with ranch.


My Eats and Weight 1/12 – 1/18

Sunday 1/12/20

Weight: 158.0

Brunch – curry stir fry veggies sauteed in my skillet with Pam, about 1/2 cup pinto beans, a dash of garlic aioli, and an egg.

Snack – freshly made veggie and bean soup (I’ll have to post the recipe as it’s Luke approved, and he rarely likes things without meat!).

Dinner – roasted veggies with rice and salsa.

Monday 1/13/20

Weight: 157.4

Breakfast – I wasn’t hungry, so I skipped it.

Lunch – sauteed veggies and rice with aioli.

Dinner – veggie and bean soup.

Post workout snack – 3 eggs and salsa (and two shots of gin).

Tuesday 1/14/20

Weight: 158.8

Breakfast – a Skyr yogurt with a banana.

Lunch – a turkey and cheese snack pack with grapes and crackers.

Dinner – rotisserie chicken with mango habanero sauce, romaine with a touch of avocado ranch all on a bed of rice.

Wednesday 1/15/20

Weight: 155.8

Breakfast – three scrambled eggs with salsa and a dab of sour cream.

Lunch – leftover salad, chicken, and rice with avocado ranch.

Dinner – Lemon pepper chicken on a bed of romaine with a big tomato and avocado ranch + salsa.

Thursday 1/16/20

Weight: 155.8

Breakfast – four scrambled eggs with salsa and a bit of sour cream.

Lunch – three eggs on romaine with Sambal Oelek and avocado ranch (we were painfully low on groceries).

Dinner – Fish tacos from United.

Friday 1/17/20

Weight: 156.0

Breakfast – Icelandic Skyr and a banana.

Lunch – a tuna salad snack pack from United.

Dinner – spaghetti! Made with mushrooms, onions, spinach, ground beef, tomatoes, and spices. Yum!

Saturday 1/18/20

Weight: 156.8

Breakfast – Icelandic Skyr.

Lunch – Spaghetti.

Snack – Everything Bagel Hummus with bell pepper and broccoli..

Dinner – Chicken with a Caesar salad.

Slowly but surely I’m making a bit of progress! I’ve been drinking a ton of water, so I hope that’ll make a difference!

The Trend: Rose Gold

I’m attempting to do something trendy – a rose gold skull!

Color inspirations ~

I love the violet, the gray, the oyster, and the black! Perhaps I’ll even add maroon into the mix!

And a bit of sparkle never hurt anyone! Stay tuned!

~ M