Week five results

3 lbs gained last week.   2 lbs lost this week.   Not so great, but I'm still sticking with it.   I'm going to be more vigilant about eating only fruits and vegetables for snacks.   I haven't posted a lot of new recipes because my life has been crazy and I've been making old healthy favorites.   We're going out of town this week for my brother's mission homecoming.   That will be a challenge.   I going to bring my own cooler full of fruits and vegetables and will make good choices at restaurants.   I'm not going to eat back to back crap.  If I have one cheat meal,  I'm going to get back on it and not let that one meal turn into one week of bad eating.

Green chili chicken soft tacos

Crackpot green chili chicken:
4 chicken breasts
1/4 tsp.  Garlic powder
1/4 tsp.  Sea salt
3 cans diced green Chiles
1 yellow onion, finely diced
4 tbsp honey

Place chicken in crock pot and add 1/2 cup water.  Season to of chicken with garlic powder and salt.   In a small bowl,  combine green Chiles,  onion and honey.  Add on top of chicken.  Don't stir.   She'd with fork and serve with lettuce wraps or while grain tortillas with your favorite healthy taco ingredients.   I served mine with black beans,  lettuce,  salsa and guacamole.

Week Three Results: Lost 1 lb!

This week was rough, I'm not going to lie.  It seems it's easier for me to cheat now than to really stick to it. Old habits are creeping up.  I still lost 1 lb, so that's good, but I can do better. I'm going to be really vigilant though this next week.  My goal is to lose 4 more lbs in the next two weeks before my brother gets home from his mission and we have a huge family reunion!  Easter, no problem.  Traveling to my grandparent's next weekend, bring it!  

Getting up an hour before the kids to exercise has really worked good.  I get a lot more done during the day and am able to exercise without interruption which is huge at my house!  I'm a lot stronger than I was just a few weeks ago.  I can do 100 sit-ups, 100 push-ups and 100 squat jumps and not even get sore anymore!  I love it!  I've spent a lot of time on the computer preparing my next novel for publication, so I'm going to make sure to get up more this next week and MOVE!!!

Week Four Menu

Take Me to Thailand Spicy Peanut Shrimp

Take Me to Thailand Spicy Peanut Shrimp

Ingredients

·         Rice noodles or Whole Wheat noodles

·         1 tablespoon peanut oil or olive oil

·         6 ounces shrimp, chicken or tofu

·         2 shallots, or white onion finely diced

·         2 cloves garlic, chopped

·         1/2 cup spicy peanut sauce (store bought or homemade)

·         2 eggs, lightly beaten

·         2 tablespoons roasted peanuts, chopped

·         1 cup zucchini

·         2 green onions, sliced

·         1 lime lime cut into wedges

Directions

1.       Cook the noodles in water as directed on package until just pliable.

2.      Heat oil in a pan over medium-high heat.

3.      Add the zucchini, shrimp, shallots and garlic and sauté for 1 minute.

4.      Add the peanut sauce and noodles, mix and move to the side of the pan.

5.      Add the egg, let it set a bit and then mix it into the noodles.

6.      Add the peanuts and cook for a minute.

7.      Add the green onions and remove from heat.

8.      Garnish with lime.

I modified this recipe from one I found online to make it more family-friendly but still healthy and tasty.  This wasn't too spicy and the kids actually really liked it.  They like hearing about where different foods come from across the world.  Educational and delicious!  Who would have thought?

Fresh Berry Topping

Modifying a few of my favorites is what its all about to make this a long-term lifestyle.  I love french toast and so do my kiddos.  Instead of dousing it in butter and high-sugar maple syrup, I made this fresh berry topping.  I threw strawberries, raspberries and blueberries into a pot with about a 1/2 cup of water.  I heated it over medium heat to a slow boil and added about 1/4 cup cornstarch to thicken it.  It was a bit tart, so I added about 1/2 cup honey. This can be used over breads, low-sugar cake, pancakes or whatever else you would normal use frosting, or syrup!

Thai Vegetable Curry Salad

I used the leftovers from last nights Thai Vegetable Curry to make a salad for lunch today.  So yummy!  I just put the leftovers on a bed of spinach.