Quick update

 

I have been slacking with updates but I promise, I’m still going strong, I’m just really busy. The weightloss ticker on the side has been updated and I will post pictures and updates when I can. But here’s a quickie to show you how far I’ve come! Same dresses, Bottom pictures I was 253! (current weight 249!)

 

Weigh in

I am posting this a day late. Yesterday showed no weight loss or gain, which after the week I had is pretty good. I got the results of the effort I put in, and I hope to do better this week. Then I woke up this morning and I had lost 2 lbs. Since it’s the one month mark since starting my serious diet I figured it was ok to claim it lol.

Last Week’s Weight = 261 lbs
Current Weight = 259 lbs (-2 lbs)
Total Weight loss = -58 lbs

The best part of this is that I am now in the 250’s, and I haven’t been there in at least 6 years! So yay for positives during such a stressful time. We are still in the hotel and will be here for another 1-3 weeks, but I will try my hardest to continue to lose while I am here.

Also here is a picture showing the change from the highest weight and the 2 right pictures show the difference over the last month. It is so motivating to see a change already! -16 lbs down in 1 month, which is awesome especially considering what happened is week.

 

Deviled Eggs

Pretty basic and not everyone will like it, but I’ve had a few people see this in my diary and asked me about it. Deviled eggs without the mayo, it’s an easy snack with lots of protein that I can make in the morning and then eat later in the day. It sounds gross, it looks gross, is smells gross, but I personally think it’s delicious!

Serving Size – 2 large eggs
# of servings – 1
Calories: 140
Carbs: 2
Protein: 12
Fat: 10
Sodium: 220
Fiber: 0

Ingredients:
2 large eggs
2 tsp mustard

Directions:

1. Hardboil the eggs
2. Peel eggs and cut in half. Scoop out yellow only and mash. Mix with mustard and then scoop back into hole enjoy

Weigh in

Last Week’s Weight = 265 lbs
Current Weight = 261 lbs (-4 lbs)
Total Weight loss = -56lbs

Short update today. For those that don’t know a pipe exploded in my kitchen wall and flooded most of my house. We moved into a hotel and I don’t know when we will be able to return home. It’s so hard not to binge eat, my emotions are overwhelming and I am so stressed out and in my past this is when I turned to food. But I refuse to give this up, I have worked too hard! I’m so upset that this was taken from me too because I have much less control over my diet while here but if I can make it through this week without gaining I can do anything.

But all that being said, I lost another 4 lbs and I am thrilled about that! Loving this weight loss!

Guacamole and carrots

I wanted guacamole really bad today, but I just couldn’t fit in all the chips into my meal plan. While searching for something to make my craving work I figured I would try dipping carrots in it. I think I found one of my new favorite meals/snacks! I will be making this again (and again and again and again…). This made a lot more than what is pictured, but I couldn’t stop eating it to take the picture, lol. This made more guacamole than I needed for the carrots, so I mixed the leftovers into ranch for this salad: https://theskinnyonbeingfat.wordpress.com/2012/08/11/grilled-chicken-salad-with-avocado-ranch-dressing/ ). Otherwise you can eat more carrots, just change the nutritional info.

Serving Size – 2 large carrots, 1 medium avocado
# of servings – 1
Calories: 164
Carbs: 20
Protein: 3
Fat: 9
Sodium: 99
Fiber: 6

Ingredients:
2 large carrots
1 medium avocado
1/2 lime (juice only)
garlic

Directions:

1. Mash up avocado and add in lime juice and garlic.
2. Peel carrots and cut into sticks. Dip in guacamole or put the guacamole on like it is in the picture. enjoy!

Grilled Chicken Salad with Avocado Ranch Dressing

Made this on a whim trying to use up everything in my fridge, O.M.G. it was so good! It’s another one that you can change up to fit your tastes, just make sure to change the nutritional info for what you add/remove. I made 2 servings of this and had half for lunch and half for dinner, but this does make a BIG salad (picture is of a full size dinner plate). I know it’s kind of a random amount of avocado but I made a guacamole and then mixed the leftovers into the ranch, so in the day I ate a whole avocado. But according to pinterest you can freeze parts of avocado so you can cut them up and freeze the extra to use later!

Serving Size – 1 Salad
# of servings – 1
Calories: 371
Carbs: 15
Protein: 35
Fat: 18
Sodium: 880
Fiber: 7

Ingredients:
1/2 Chicken Breast (go here for directions, I just dethawed and heated up https://theskinnyonbeingfat.wordpress.com/2012/08/07/grilled-chicken-and-veggies/)
1/4 head of butter lettuce
1/2 large tomato
1/2 medium carrot (I used a peeler to make the strips)
2 TBS Hidden Valley Ranch
1/4 Avocado
1/2 lime (juice only)
garlic

Directions:

1. Mash up avocado and add in lime juice and garlic. Mix in the ranch dressing.
2. heat up chicken and cut into strips/bite size pieces. Add all ingredients together, top with chicken and dressing and enjoy!

Grilled Chicken and Veggies

Another one that you can change up however you want to fit your tastes. The next day I made this without the red peppers and added broccoli instead. This is another that I can make for both my husband and me because I make different veggies in the foil wraps, so his wrap has different veggies than mine does but we’re both happy. Another thing I love about this is that I can buy the chicken in bulk, separate it in individual meals, marinate it, and then freeze it. It freezes and dethaws in the marinade so it’s extra flavorful, and is ready to make any time. I’m separating out the chicken from the veggies in the nutritional info so you can change up the veggies. To calculate, just add the chicken plus whatever veggies you use (don’t forget to add in the olive oil, which yes makes your fat high but it’s a good fat so don’t let it scare you!) The totals for THIS meal are: 436 cal, 18 carbs, 27 fat, 27 protein, 524 sodium, 7 fiber.

Serving Size – 1 chicken breast (8 oz)
# of servings – 1
Calories: 230
Carbs: 2
Protein: 50
Fat: 3
Sodium: 820
Fiber: 0

Ingredients:
Chicken Breast
Garlic and Herb marinade (lawry’s or the store brand, it’s a liquid in a bottle)

Directions:

1. marinate the chicken in the garlic and herb sauce. Grill and enjoy with whatever veggies you want!

 

Here’s the info for the veggies that I used for this meal:
Calories: 321
Carbs: 17
Protein: 2
Fat: 25
Sodium: 114
Fiber: 7

Ingredients:
1/2 zuchinni
1 cup carrots (peeled and sliced)
1/2 red pepper
1.5 Tablespoons Pure olive oil
Garlic and Pepper

Directions:

1. Peel and cut up the veggies. Mix together along with the seasoning and the olive oil.
2. Take 2 sheets of foil about a foot long each and lay on top of each other. On the top sheet, pour the veggies into the center. Fold the first sheet up so that it’s sealed. Then repeat with the second sheet (second sheet keeps it from spilling if the first one rips). Make a different foil pack for each person to make sure you’re not eating more or less than you think you are.
3. grill for 20-30 minutes, or until the veggies are tender. Enjoy!