Sunday, October 12, 2014
Those following along for a while know that I batch cook meals for the week on the weekend. Today was a lovely trio:
Spicy crusted pork loin- made a quick dry rub from smoked paprika, seasoned salt, salt, ground pimento, garlic powder, onion powder and dried thyme. For the crust I bought pork rinds, pulsed them into dust in a food processor and coated the loin. Baked at 450 degrees for 25 to 30 minutes then hit it with the broiler in high for 3-4 minutes. Let it rest, then slice and serve.
Pesto Chicken- (would be really good with pasta if I weren't doing low-carb) I had left over pesto from a batch I made so I used that but you can also buy the commercially prepared pesto- the hidden valley brand is good- cut chicken breast (or really parts you prefer) into 4 oz pieces, season with salt and pepper, next rub with pesto and add some diced grape tomatoes. Bake at 425 for 30 minutes uncovered.
Parmesan crusted chicken- super easy- I used chicken breast, cut into 4oz pieces, season with salt, pepper and cayenne pepper, rub with enough mayo to coat the pieces (I think you could also use greek yogurt and I've used mustard before) place single layer in a baking dish then sprinkle with dried Parmesan cheese generously. You can mix the cheese with breadcrumbs but it's not necessary and wouldn't work for low-carb. Bake at 425 degrees for 30 minutes. Will have a nice golden color.
For the family- wheatberries with dried cranberries, salad.
Me- a mixture of green cabbage, carrots and broccoli seasoned with salt, pepper and some curry powdered and steamed slight.
I am so close to 100 down I can taste it! I hope I get there soon, I'm doing everything that is within my control but we all know that the body does as it sees fit but I'm almost there!!!!
Monday, October 06, 2014
Said the Head of Nutrition at Yale University to me a few days ago at a talk I attended. So gratifying that I didn't even mind the fact that she felt the need to reach out and touch my upper arms and sort of poke them. You are so muscular and have a defined waist! It's extremely hard to achieve these results! she said. Of course she doesn't see the things I think are my problem areas, like the extra skin on my arms and on my thighs, however, I do know those are all things I am and can work to improve. So weird to get to this place where there's people I've know for several months who have never seen me significantly overweight.
Sunday, September 21, 2014
I was so nervous about flying because of the whole water retention issue. I just didn't want anything interfering with my precious grasp on onderland. I don't know if I should credit this awesome bit of news to eating low carb or to getting under 200lbs. I had no water retention issues this time. I stayed at the Fairmont Millenium Park Hotel in Chicago, Fairmont promotes a healthy lifestyle and provides a lot of healthy options on their room service menu and they provide a scale in each room. I nervously weighed myself after check in and was only 2lbs up but I was fully dressed, I had already worked out, eaten breakfast and lunch and had a bunch of water so that was a normal fluctuation. I was elated but didn't celebrate too soon, I waited until the next morning and weighed myself again, weighed in at the same weight as before I left home! Awesome sauce!!! I even started my monthly while I was there and only had the usually 1 lb jump. Same result on my flight home, no water retention. This is great, usually, I could count on a 5-8lb water weight gain when I fly which tended to hang around for about a week or so before disappearing overnight. I do like this much better. I wonder though if it is on account of getting to a much lower weight or because of the low carb eating.
Thursday, September 18, 2014
Sooo, I don't want to count my chickens before they hatch but so far it looks like water retention is a minimum. I don't know if that's a result of eating low-carb or a great side benefit of having lost so much weight. Maybe it's a combination of the two. My feet aren't swollen and 20-30 lbs ago they were swollen when I flew to the same city I'm in now. Those of you who have been following along since last year know that I used to retain water like a champ even if my flight lasted 10 minutes.
For those of you with low-carb experience, did you find that eating low-carb alleviated any air travel related boating and water retention/edema?
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