FIVE POUNDS in 2 weeks. I'm excited about this because I haven't been following the plan 100%. I had posted last week that I'm motivated to lose the 30+ pounds that I've gained in the past five years. A plan developed by Pearl Barrett and Serene Allison and shared in their book, Trim Healthy Mama, is what I'm using to help me create a lifelong style of eating which will keep me trim and most of all, healthy!
The week days are good but I tend to slide on the weekend. Graduation parties, meals away from home and the change in my routine throws me. But I'll get it. Little by little I'm working towards my goal of my "wedding weight" of 150.
Breakfast is usually a smoothie. I've switched milk for almond milk and I've added whey protein. If I add a sweetener I use stevia. I've cut out all sugars - even the "good" ones like honey and maple syrup. Except for the half a piece of graduation cake on Saturday. Oh, and the Mike and Ike's that my son shared with me at the movie theater on Saturday night. Overall those few "cheats" are pretty good for this sweet toothed mama.....
Lunch is usually a salad of some sort or something easy that I can throw together fast (my lunch table during the week is filled with hungry kiddos so I don't have a lot of time in the kitchen for preparing my lunch). My new favorite is to top a bed of lettuce with black beans, cottage cheese and salsa. YUM-O!
Graham crackers or cheese with crackers are a popular, easy snack among the Little Sprouts so before the kids get snack I make myself something that is plan approved. Part of the THM plan is watching carbohydrates so the kid's snack is one I try to avoid. A few new favorite snacks include Greek yogurt with apple slices and cinnamon and a "cheesecake" created by blending together cream cheese, frozen berries and almonds. I do not feel deprived or "dieting" when I eat these yummy treats.
Other than weekends, dinners are usually where I fall off the plan. I've found that I often resort to our old "regulars" for dinner as I'm tired at the end of my work day. I decided to make up a few dinners on Monday morning to help me stay on the plan! Here's a few meals that we'll be eating this week:
Chicken Satay (I divided this into two meals for our family of 4 - one for the freezer and one for dinner this week) I found this recipe a few weeks ago and it is a new family favorite!
6 chicken breasts cut up into "chunks"
2 T. almond butter (make sure this is sugar free)
1/2 c. Braggs Amino Acid
1/2 c. lemon juice
2 T. Curry
2 garlic cloves
Chicken can be put on skewers and grilled but since I often burn kabobs on the grill, I cook my satay in my cast iron. :)
I eat this with a big salad (spring greens topped with yellow/red peppers and tomatoes) but I also make yellow rice for my family.
My husband loves to make ribs on the grill but he often uses marinades that contain HFCS or sugar. A little planning and I had the ribs already marinating in a healthier marinade.
Marinade for Ribs
1/2 cup olive oil
1/4 cup Black Cherry Balsamic Vinegar (I stumbled across this product at the local food co-op and love it! It's even good in homemade salad dressings.)
A few shakes of salt and pepper
Big squirt of Dijon mustard
Spaghetti (I always double my spaghetti sauce so that we have enough leftovers for lunch the next day as well as a little extra for a quick, easy weekend meal for 1)
2 lbs of ground beef - browned
Big can of tomatoes
Wildtree Spaghetti seasonings
I used regular spaghetti noodles for the family and made Dreamfield's low carb spaghetti noodles for me.
I'm still learning the art of pairing foods but I'm taking steps in the right direction. That counts for something, right? Five pounds down, thirty to go!