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I lost 4 pounds over the past month. I kept thinking how pretty the mesas in New Mexico were .... so that 'plateau' isn't a dirty word. ;) I really was at a 'slow crawl', but at least it was in the right direction! The Doc assures me that my weight loss should start to pick up again.
I have been cleared to eat like a 'normal' person. By that I mean that I finally get to add fruits, vegetables and starches into my diet -- remembering that all that I eat is about a (ONE) cup of food -- making sure that I eat the protein first -- and that the protein is about 1/2 of that cup.
I visited Paul (my son) for Easter weekend, and remembered to get a 'guest pass' from Curves, so I could work out while I was up there. The process was basically the same, with a few small differences [the key difference is that the local Curves is a Curves Smart location, and the one in Keene, wasn't]. {Curves Smart is a computer added onto each machine to show you when you're maximizing your workout, performing the exercises correctly, etc.} But, it was nice to walk into a 'strange' location and be greeted with smiling faces and immediately feel like I 'fit in.' [I can't say enough good things about Curves!]
This weekend while watching some 1950s movies [Bridge Over the River Kwai, and South Pacific {Easter Bunny brought me the DVD instead of food-goodies}] with the guys, I found myself curled up, wrapping my arm(s) around my thigh, chin on my knee. I thought "Hmmmmmm ... you know how long it's been since I sat like this?!" It felt pretty good.
I've joined the 10,000 Step Challenge at work. I'll be boosting my steps over the next three months. Speaking of boosting steps, while waiting at the doctor's office, I picked up a "What's Happening in Columbia-Montour Counties" brochure. I know that there is a Quilt Stash Dash happening along the Susquehanna from 6/5 to 6/14 (because I'm registered for it), but I also saw a 5K in Sunbury on June 13th ... and I'm considering entering it. 1) I won't know anyone there, 2) it sets a goal for me for which to reach. Of course, I saw that nearby there is a 'Strawberry Festival' ... a few fresh strawberries would be a nice 'reward' for finishing the 5K. ;) We'll see ... but I'm pretty excited about it, soooooo ....
Ida
Chicken Breast with Red Pepper Sauce
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1 jar (15 oz.) of peeled roasted red peppers (packed in water)
1 lb. skinless and boneless chicken breast, well-trimmed, cut in 4 pieces
1 tsp. olive oil
1 tsp. chopped fresh rosemary, or 1/2 tsp. dried & crushed
1 tbsp. extra-virgin olive oil
4 cloves roasted garlic
1 tsp. balsamic vinegar
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary, for garnish (optional)
Prepare the chicken:
Coat each piece of chicken with 1/4 tsp. of the oil. Sprinkle each one with 1/4 tsp. of the rosemary.
Heat a non-stick skillet over medium-high heat. Cook the chicken until it is lightly browned and just firm to the touch, about 5 minutes on each side. When pierced with a knife, juices from the chicken should run clear. Transfer the cooked chicken to a plate.
Make the sauce:
Remove the peppers from the jar, pat dry and then puree them in a blender. Add the remaining olive oil, garlic, and vinegar and blend until sauce is well blended and slightly grainy. Season to taste, with salt and pepper.
Pour a generous amount of the sauce on each of four dinner places. Cut each chicken fillet crosswise into four pieces. Arrange the pieces of chicken on the sauce in a pinwheel, laying them cut-side down. Garnish with a sprig of rosemary in the center of the pinwheel and serve.
Serves 4. Per Serving: 196 calories, Fat 6g, Saturated Fat 1g, Carbohydrates 7, Protein 27, Fiber 1g, and Sodium 77 mg.
- 3/4 pound baked or grilled chicken breasts
- 2 Tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- Juice of 1/2 a lemon
- 1 2.2-ounce can (1/2 cup) black olives, pitted and roughly chopped
- 1 Tbsp. tiny capers, well-rinsed and drained
- 10 cherry tomatoes, halved
- Salt and pepper to taste
- 1 cup thin green beans, cooked, drained, and cooled
- Romaine lettuce leaves, for serving bed (whole wheat pita bread for sandwiches optional)
- 2 Tbsp. chopped parsley
Cut chicken into bite-sized pieces. Place in a bowl and combine with oil, oregano and lemon juice. Let stand for about 1 hour.
Toss the chicken mix with olives, capers, tomatoes and green beans. Season to taste with salt and pepper.
Arrange the salad on the romaine leaves. Sprinkle with parsley and serve. This recipe would also work on whole-wheat pita bread.
Makes 4 servings.
Per serving: 240 calories, 12 g total fat (2 g saturated fat),
6 g carbohydrate, 27 g protein, 2 g dietary fiber, 280 mg sodium.
As a cold-water fish, halibut is a good source of omega-3 fatty acids, the kind of fats health experts say we need to eat more of. Known for heart benefits, these fats are now being researched for potential cancer protection. And there’s no time like a mild spring night to savor a light fish entrée such halibut with citrus and garlic. The orange peel, red onion and green zucchini dress this tender white fish in bright colors.
Halibut with Citrus and Garlic
1 strip (about 1/2 inch wide) orange peel
4 4-oz. skinless fish fillets, e.g. halibut
2 garlic cloves, minced
1 tsp. lemon juice
2 medium zucchini, trimmed, sliced thin
1/2 red onion, very thinly sliced
1/4 cup chopped fresh basil
Salt and freshly-ground black pepper
2 tsp. extra-virgin olive oil
Preheat oven to 450 degrees.
Firmly hold one end of the strip of orange peel skin side down on a cutting board. With the other hand, holding a knife at a low, almost horizontal, angle, cut away the white pith, starting at the end being held down and working down the strip. Cut the strip lengthwise into 4-inch long, narrow strips.
Cut four pieces of foil about 12 inches long. Place a fish fillet in center of each piece. Rub garlic into fish. Sprinkle lemon juice over fish. Sprinkle one-fourth of the zucchini, onion, orange zest strips and basil on top of each fillet. Season with salt and pepper and drizzle with oil. Crimp edges of foil together to seal.
Bake fish 15 minutes. Remove and let cool slightly. Carefully open packets and transfer fish to plates. Top with vegetables and juices and serve.
Makes 4 servings.
Per serving: 137 calories, 5 g. total fat (less than 1 g. saturated fat), 2 g. carbohydrate, 21 g. protein, less than 1 g. dietary fiber, 55 mg. sodium.
24 lbs lost prior to surgery
But as far as the kolbsa goes it couldve been very much to greasy for edna, i swear i will never eat that again lmfao
24 lbs lost prior to surgery
24 lbs lost prior to surgery
It must just be the difference in drs, but I'm not even allowed to eat pastas or breads until like 9 months out. Maybe you just can't tolerate them yet?
