Things this week have been mostly good.  My tummy issues resolved this week but came back out to play again this weekend but not as bad.

Most days I am not hungry at all and sometimes double up on my shakes so I don’t have to drink so many.  I survived my first lunch where people were eating around me okay.   I am missing chewing things quite a lot.

Matthew is having trouble doing his full workouts.  He is very tired and has had to cut back by about 30% though he is still going 5 days a week.

I went to the gym twice this week and did okay. I missed Friday because I was having a problem with my knee hurting.

Matthew is also having problems with his gall bladder hurting, he has a non functioning gall bladder for which he needs surgery.  The doctor says it shouldn’t be aggravated by the diet but it seems to be anyway.

My favorite shake of this week was the chocolate coconut.  Matthew really likes pumpkin spice shake.  We both start the day with a mocha shake. I make a several pots of coffee and put it in the refrigerator to make our shakes with.

I’ll start a post soon with our shake recipes.  One tip for all protein shakes I have tried over the years, the longer they sit in the refrigerator the better they will be.

I lost an additional 4.75 inches this week for a two week total of 9.25 inches lost (across all measurements).

I lost 3.4 lbs since last Sunday, averaging .5 lbs per day. Total lost as of this morning 14 pounds.

Two week average is 1.08 lbs per day.

My first follow-up appointment and official weigh in with the doctor is this week.

So, how has it been?

Well, okay I supposed.  I had been on the MediFast program last year where you have protein shakes 5 times a day but then eat one high protein low carb meal per day. Based on that I thought it would not be so bad, and it really hasn’t been horrible.

The first few days are the worst. You get very hungry, your stomach growls almost constantly.  After that your body will go into Ketosis which means its burning your body fat for fuel, and the hunger drops off.   However at that point the other side effects of ketosis kick in; very bad breath and  weird smelling urine.

In addition to your liquid nutrition you drink lots and lots of water (3 quarts minimum) per day.  You spend a lot of time in the restroom.

Matthew has been doing well, he had a hard time getting used to the taste of the shakes at first but has found some combinations that he likes.  He adds fiber powder to all of his shakes to help with any digestion issues.

I really look forward to the bowl of broth I have each evening, its pretty much the highlight of my day.

We have continued going to the gym. I usually go 3 times a week (20-30 minutes on treadmill and 30 minute circuit workout) but missed one day this week due to the horrible head cold I have.  Matthew goes 5 times a week (3x 20-30 minute elliptical and 30 minute circuit, 2x 60 minute elliptical) and was able to go and do almost his regular work out every day.

I have felt tired but I attribute that partly to the cold I have and partly to adjusting to the diet.

We tried to stay busy this weekend as our weekends usually revolved around food.  I have some trouble timing my shakes right at work due to a lot of meetings but that is okay, it only matters than you get your allotment in for the day, not when you have them.

I think about food sometimes and do have cravings. I am a salty food type person so that is what I crave though I am certain that a head of iceberg lettuce would taste delicious right now!!! The cravings are not bad yet though and are easily dismissed. Ask me again in a couple weeks… There is a certain freedom in not having to deal with food at all. No dishes to wash, no deciding what to make for dinner less time spent in the kitchen.

So far, as if this morning I have lost 10.6 pounds (according to my scale) and 4.5 inches.  I know most of that would be water weight so I don’t hope to clock numbers like that next week.   Tomorrow is my unofficial 1 week weigh in, I’ll post an update

Matthew didn’t weigh in on Monday morning at home but according to what he weighed at the doctors office the week before he’s lost around 15-16lbs.

(this is the TMI section if you want to skip it)

Speaking of spending a lot of time in the bathroom that has been my biggest challenge this week.  I have irritable bowel syndrome and also am lactose intolerant and mildly allergic to milk protein.  Since one of the main ingredients in the protein shakes is milk based I have been spending a lot more time in the restroom.  I like to think of it as personal time  I just have to be more careful to drink enough liquids to avoid dehydration.   I got some Lactaid today and started taking that with my shakes, I hope it helps. I was putting fiber in all of my shakes but have backed off to only doing that once or twice a day and might back off even more.  I have a very fine line between good and very bad on my digestion issues.

(end TMI section)

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 2 tsp vanilla
• 3 tbsp corn syrup
• 1 package graham crackers
• 1 package semi-sweet chocolate chips
• nuts or heath bits

Directions

1. Line a large sheet pan with sides with either aluminum foil or a silicone mat

2. Cover the bottom of the pan with a single layer of graham crackers

3. In a saucepan combine butter, sugar, vanilla and syrup, heat over medium heat until all ingredients are combined

4. Place a candy thermometer in the pot and cook the mixture to hard ball stage

5. Pour the mixture over the graham crackers

6. Place in a 375 degree oven for 7-8 minutes until the entire toffee mixture bubbles

7. Remove from oven and let sit for 2 minutes

8. Sprinkle the chocolate chips on top evenly

8. Let sit for 2 minutes

9. Spread the now melted chocolate chips evenly over the top of the toffee

10. Sprinkle the top with either chopped nuts or Heath bits

11. Chill for 1-2 hours

12. Break into pieces

Can be stored in an airtight container for up to 2 weeks 

• 1 box cake mix (any kind)
• 1 box pudding mix (regular size, instant kind)
• 1 cup oil
• 4 eggs
• 2 cups milk
• 1tsp vanilla

1. Combine all ingredients
2. Beat on high 2-3 minutes
3. Pour into a greased tube pan

4. Bake at 350 for 50 minutes (until toothpick comes out slightly moist)

• 1 medium cucumber-diced
• 1/2 medium onion-diced
• 1 tablespoon garlic-minced
• 1/2 cup balsamic vinaigrette dressing
• 1/4 tsp salt

1. Mix chopped onions, cucumbers and garlic in a bowl

2. Add dressing and salt and mix well

3. Let sit at room temperature for one hour

• 1/4 cup dry bread crumbs (such as Progresso)
• 1/3 cup instant potato flakes (such as Hungry Jack)
• 1/3 cup egg beaters
• 1-2 tablespoons water
• 1/2 tsp salt
• Seasonings as desired

1. Mix the dry ingredients together on a plate

2. Mix the wet ingredients together in a bowl

3. Lightly season the chicken breasts

4. Dip the chicken breast in the egg mixture

5. Dredge the wet chicken in the dry mixture

6. Place on a baking sheet sprayed with non-stick spray

7. Bake at 375 for 20-25 minutes until golden brown and chicken has reached an internal temperature of 165 degrees

Serve

Variations:

Chicken Parmesan

Add 1/3 cup of grated Parmesan cheese, 2 tsp of Italian cheese and 1 tsp of garlic powder to the  dry mix

Friday

9:30pm–

Dry rub 7.5 lb pork butt and place in refrigerator

I used a rub made from garlic powder, brown sugar, tarragon, cumin, salt, cinnamon, paprika

Saturday
5:15am-

OMG it’s early

Plug in the smoker to heat up

Put apple wood chips in to soak

5:35am–

Make foil packets of wet wood chips, place in smoker

Fill water basin in smoker with water with 1 cup of apple cider vinegar added

5:55am–

Place pork in the smoker

7:30am–

No smoke coming from smoker

Make new packets of wood chips (bigger this time)

7:40am–

Replace wood chip packets in smoker (unplug smoker, remove lid, remove pork into a bowl, lift off center section of smoker very carefully as not to spill the water, using grill tongs removed the foil packets of wood ashes, replace with new packets of wet wood chips, replace center section, replace pork, put the lid back on)

9:45am–

No smoke

Make new packets of wood chips (bigger this time)

9:50am– (4 hour mark)

Replace wood chip packets in smoker

Take Pork temp (138 F)

Mop pork butt with vinegar sauce (recipe at end)

11:50am–

Replace wood chip packets in smoker

Take Pork temp (167.5 F)

Mop pork butt with vinegar sauce (recipe at end)

2:00pm (8 hour mark)

Replace wood chip packets in smoker

Take Pork temp (186F)

Mop pork butt with vinegar sauce (recipe at end)

4:00pm (10 hour mark)

Take pork temp 192

Remove from pork from smoker

Let sit at room temperature for 1 hour

5:00pm

Pull pork and place in warming drawer of oven

7:00pm

EAT!

North Carolina Style Vinegar Barbecue Sauce

• 1/3 cup brown sugar
• 2 cup apple cider vinegar
• 1/2 tbsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 2 tsp chopped garlic
• 1 tsp garlic juice

Boil all ingredients together for 10-15 minutes

This recipe scales very well.  The photos you see here are from a double batch.  It is wonderful served with hot, fresh bread and freezes very well.  I make mine in a dutch oven but I’m sure it would do well in a slow cooker too.

1 lb chicken breast cut into bite site pieces
1 tsp olive oil
3 cloves garlic chopped
1 medium onion chopped
1 cup mushrooms-chopped
1 bag frozen of Italian style mixed vegetables (squash, zucchini, asparagus,carrots)
1 can of diced tomatoes with garlic and onions
½ large can of crushed tomatoes

1/2 cup red wine
¼ cup barley
1 tsp oregano
2 tbsp salt
½ tsp rosemary
½ tsp black pepper
½ tsp dry mustard
½ tsp old bay seasoning
1 tsp paprika

Saute garlic, mushrooms and onions in oil in dutch oven.

Add all other ingredients

and bake, covered at 250 for 90 minutes (minimum, can go longer, up to 4 hours)  increase heat to 400 and bake for an additional 20-40 minutes

Ingredients

• 1 large can french cut green beans
• 1 can 98% fat free cream of mushroom soup
• 1 tablespoon dried minced onions
• 2 tablespoons Worcestershire  sauce
• 4 tablespoons french fried onions (crushed)

Directions

1. Combine first 4 ingredients and place in a 8×8 baking dish.

2. Bake at 350 degrees for 20 minutes

3. Sprinkle the crushed french fried onions on top

4. Bake for another 7-8 minutes then broil for 1-2 minutes to crisp onions

5. Serve

Nutritional Information

servings: 4

Calories: 95

Carbs: 14

Fat: 3

Protein: 3

Sodium: 851

Ingredients

• 1 pound boneless, skinless chicken breast cut into bite size pieces
• 1 tablespoon Lysanders chicken seasoning
• 2 1/4 cups herb stuffing mix
• 1 jar chicken or turkey gravy
• 2 tsp minced onion

Directions

1. Cut the chicken up into bite size pieces and put it into a bowl

2. Add all of the ingredients and mix it up, then press it into a baking dish that you’ve sprayed with oil.

3. Bake at 350 degrees for 25-30 minutes, then turn on broil for a couple minutes to crisp up the top

4. Eat it.

See how easy that was?