Tag Archive: diet recipes


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Well I’m making this one quick, taking a quick break to let everyone know how I did this week.

After being up a pound when i did a “spot check” weigh in Saturday morning (damn water retention), I was happy to see that I had lost 1.8lbs when I got on the scale this morning!   There’s nothing more motivating than seeing those numbers on the scale drop! 

This morning I was thinking about food.  I am learning that in order for me to succeed, I had to adapt a whole new way of thinking about food.  As I am more conscious of everything that goes in my mouth, I find myself noticing now that sometimes I eat when i am stressed.  I’m sure NO ONE can relate…lol yeah right,   I guess food always brings me comfort, and in those situations the worse for me the better I feel.  Twice this weekend I stopped myself from grabbing something bad for me just because I wanted it, or just because I thought it would make me happy.  Instead I’m focusing on how happy I will be when I hit my goal, reminding myself that all that food is going to do is prolong my goal, and that is one thing I am not willing to do again!

So let’s get it in this week…drink that water, hit the gym, I know I will be!

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Well, it’s me!

Still Chesty!

It’s been a long time…as in over a year long time.  I have been struggling for months now to reign myself in.  I discovered that starting a diet is easy…changing your lifestyle…not so much!

So, I won’t bog down the blog with lots of excuses.  I can’t also say that I have gained all the weigh back, but what weight did find me again had me feeling pretty awful.  That awful feeling turned into my eating to make myself feel better.  As I’m pretty sure you can imagine, I wasn’t exactly munching carrot sticks to mask the sadness!  Nope, there were burgers to be gobbled, cakes to me smashed, and the forgiving elastic waistband of some leggings to never make me feel bad about it! 

Progress jeans stopped fitting, and I stuffed them to the back of the closet.  Shirts got snug, and I convinced myself that they shrank.  I was lying to myself, and finally had to wake up and realize that lying is something I don’t tolerate from others, so why would I do it to myself?  I remembered that it wasn’t torture, hell with Weight Watchers it wasn’t even that hard!  I was just acting like I had no rules, and my waistline paid the price!

But rather than beat myself up, I will do like my best friend Natisha did!  She didn’t judge me, didn’t have anything to say when I confessed what I had gained.  Just told me that she was in it with me, and that we could do it!  With that…I’m off and kicking!  There are new recipes to review, new light foods to tip you off to, and I’m even going to get together again with Gym, my old boo!  I’m SURE he’s missed me!!! 

So welcome back to myself…to my new followers thanks for stopping by, and those that wondered where I went, I’m HERE!  This is a journey with no end, this weight loss battle, but this time i’m in it to win it!!

I made up this stir fry using veggies and protien I found in my fridge, but you can certainly swap the meats or the veggies for anything you’d like to use.  This version is low in fat, comes in at only 8 WW points per serving (with 1/2 cup brown rice), and is filling and full of flavor!

Ingredients:

1 1/2 pound(s) uncooked boneless skinless chicken breast(s), sliced into thin, bit-sized pieces   

1/2 pound(s) uncooked shrimp   (shell and tails removed)

1 medium uncooked onion(s), sliced into thin strips   

1/2 pound(s) uncooked asparagus, cut into bite sized pieces   

1/2 pound(s) uncooked zucchini, sliced into bite sized pieces  

 1 tsp minced garlic   

1 pinch ground ginger   

1/4 cup(s) soy sauce   

2 tsp sesame oil   

2 tsp rice wine vinegar   

1 tsp crushed red pepper flakes, 1 to 2 tsp for taste preference   

1 tsp sugar   

1/4 cup(s) fat-free chicken broth, Plus two TBSP

2 tsp cornstarch   

2 cup(s) cooked brown rice   

 

Cooking Instructions:

In a small measuring cup, combine 1/4 c chicken broth, soy sauce, rice wine vinegar, sesame oil, sugar and red pepper flakes, set aside. Cut up chicken, and marinate chicken and shrimp for short time in a small amount of extra soy sauce and a dash of rice wine vinegar. Set aside while preparing veggies. Heat skillet over medium heat while chopping vegetables. When ready to cook, turn skillet up to high heat. Add a coating of cooking spray, and brown meat in two batches over high heat, just until browned and cooked through. Set aside. Add a little more cooking spray to the pan, sauté onion a couple minutes until it starts to brown. Add garlic and ginger powder, stir, and then add veggies, starting with the veggie that will take longest to cook. Any veggies can be used. Sautee all veggies for a few minutes til browning but not soft. Add back in chicken, stir, and add sauce. Stir to coat and for about one minute. With two TBSP of chicken broth and 2 tsp cornstarch, mix together to make a slurry, and add to the pan. Stir just until thickened. Turn off heat and serve immediately over brown rice.

Now that I have your attention!

Well it’s Monday fellow fat busters…and hopefully you remembered, because I had almost forgotten, but Monday is my weigh in day!  I had gotten into the bad habit of jumping on the scale almost every day the last few months…watching it teeter totter and became a kind of a game…but a game I was not winning.  Even though I was breaking even, I had forgotten how much better that feeling of watching those numbers on a scale go down was than almost anything I could eat! 

Well when it dawned on me what today was, in my sleepy morning state, I was apprehensive to say the least.  Although I did well this weekend, I skipped the gym (yeah I’m human), and indulged in two cookies last night.  I mean, better than 10 cookies, and I had points for them, but I was still knowing that was not the best choice I could have made.

So I jumped on…held my breath, then blew it out (cuz air must weigh something) and waaalah, I had lost 3lbs!  I wanted to jump up and down right there on the scale, but knowing I would break it, I stopped myself. 

So we’ve made a good start…this week’s mission is to stock the house up once again with all the healthy foods I need to fool-proof my diet, and throw out all the badness that doesn’t mean me any good!   Tonight, “Operation Sweat and Swear” is back in effect, I will be sweating and cussing my way through a great workout…all with love of course! 

How was your weekend?  And who’s got some great tips for staying on track during the weekend, which I know is the hardest time for many of us!  🙂

Happy Diets to ya!

Chesty 🙂

Where Have You Been?

I know…where have I been?

I could come up with alot of good excuses for why my posts haven’t been abundant…but excuses are only made to satisfy yourself, so I won’t bother to make any.  I will say with the holidays and everything else going on that it’s been a busy month or so.  I have still been working hard on my diet and exercise, with an almost two week break from the exercise part due to a bad “welcome to winter” cold. 

I’ve got a few great things to post about today, but wanted to shoot a quick apology for my absence.  We’re entering a new phase of “Chesty Changes”, and I will be keeping you up to date with even more recipes, fitness tips, and fun along the way.

Prep Time: 5 minutes

Cook Time:  10 Minutes

Servings: 4

WW Points: 2 Per Serving

Ingredients

1 Bag (1lb) Tilapia Loins, thawed (or any firm white fish)

Butter Flavored Cooking Spray

1 tsp Canola Oil

Perfect Pinch Cajun Seasoning

Directions

Wash tilapia loins and pat dry with paper towels.  Arrange on plate or pan in single layer.

Spray one side of fish with butter flavored cooking spray to coat. (In traditional blackened fish, the meat is dipped in butter, then in spices, so this was my trade off.)

Sprinkle fish liberally on top of butter flavored spray until fish is completely covered.  Seasoning can also be poured onto a plate, and the fish dredged in it, but I find this way easier.  You can add more or less, depending on the level of spice you want.  Lightly pat the seasoning into the fish, turn, and repeat on other side, spraying first with butter flavored spray.

Heat heavy non-stick or cast iron pan over medium high heat.  When pan is hot, add canola oil, and a couple sprays of butter flavored cooking spray.  Add fish, and cover pan. 

Cook over medium high heat, about 5-7 minutes per side, turning when seasoning is blackened to a nice crust.  When fish has been flipped, if it seems to be cooking too quickly, you can lower heat slightly and cover again for a minute or two, depending on the thickness of your fish.

When fish feels firm to the touch, remove from heat and serve immediately.

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