I promise this won't become a diet blog... but I do want to check in every now and again to make a record of my progress and hopefully squeal with glee at the poundage dropping off my body every day. Thank you all so much for your sweet comments and emails from my last post. I'm really excited to get this show on the road. And Im phenomenally lucky to have so many great cheerleaders. The first two days of this diet call for eating as much fatty, high-calorie foods as you can handle. And it was r-o-u-g-h. Let me tell you. It all tasted great but made me feel totally disgusting. I'm glad its over. Today starts the Low-Calorie phase of the diet where you work off a meal plan. So this morning I grabbed my shopping list and headed off to Whole Foods.
Lots of fruits and veggies because I already had a good supply of meat and seafood.
Then I went about the task of emptying my fridge of all the old stuff that would be too tempting to keep, which luckily wasn't a whole lot. And I restocked it with all the new, healthy stuff. The only real inconvenience of this diet is portion control. But if you prepare your meats or seafoods all at once and then separate them into containers it's not that bad at all. Invest in a food scale (they're super affordable so the investment is small.) And after awhile you get pretty darn good and knowing how many ounces a chicken breast will be.
If you've never cooked with coconut oil before... you should. It's very healthy and leaves chicken and seafood with a really nice, light coconut flavor. You can't use much oil of any kind on this diet... so the little bit I do use needs to really count. : )
And here's my lunch for tomorrow! A handful of lightly steamed broccoli with organic, all-purpose seasoning salt, some teeny tiny melba toast, a handful of cantaloupe and the most amazing seafood salad ever. I should really get an award for it. Want the recipe?
4 oz. of shrimp
2 tablespoons of tuna (in water)
1/2 tbsp. of 0% greek yogurt
1 tsp. of garlic
Tiny dollop of coconut oil
Salt and pepper to taste
All I did was quickly saute the pre-cooked shrimp in a pan with the coconut oil, salt and pepper and garlic. Once cooled, I tossed it with the greek yogurt and tuna. Recipes just don't get easier than that. Greek yogurt is so amazing! You can use it to substitute so many things. Use it on tacos in place of sour cream, add spices and lemon juice to it for some delicious salad dressings or use it as a healthy substitute for mayonnaise in chicken or tuna salads.
I'm going to go browse Anthropologie and look at all the pretty clothes I want to buy when I reach my goal weight. I am going to be one hot mama. Watch out world.