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 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

• One and a quarter to one and a half pounds boneless skinless chicken breast (sliced thin)
• 2 tsp Lysaders chicken rub (or other spice of your choice)
• 1 cup portabello mushrooms-chopped
• 1/3 cup onion-chopped
• 1/3 cup red or orange bell pepper-chopped
• 1/4 cup shredded carrot
• 2 tbsp sliced green olives
• 1 tsp olive oil
• 1 tbsp minced garlic
• 1/2 cup roasted garlic marinara sauce

Directions

1. Lay the chicken out in a baking dish and sprinkle with the chicken rub

2. Saute mushrooms, onions, garlic, carrots, peppers and olives in pan with olive oil

3. Spread the mixture over the chicken

4. Spread on the marinara sauce

5. Bake for 35 minutes at 350 degrees

Ingredients

• 4 8″ tortillas (low carb if you want)
• 1/2 to 3/4 cup pizza or marinara sauce
• sauteed vegetables (green peppers, onions, mushroom)
• Italian seasoning
• turkey pepperoni
• 1 1/2 cups low-fat mozzarella cheese
• non-stick spray

Directions

1. Spray tortillas and toast them under the broiler until browned.

2. Chop and saute vegetables

3. Spread sauce on tortillas (as much or as little as you want)

4. Add vegetables and pepperoni (I like to use the mini kind since these are small pizzas)

5.  Sprinkle on the cheese then shake on some Italian seasoning

6.  Place back under the broiler for about 2-3 minutes, just long enough to melt the cheese

Ingredients

• 1 & 1/2 cups medium pearled barley
• 4 cups beef broth
• 4 ounces Gorgonzola cheese crumbles
• 12 ounces thinly sliced cooked beef*
• 1/2 cup onion-chopped
• 1/2 cup red bell pepper-chopped
• 1 & 1/2 tsp minced garlic
• 1 tsp cilantro
• 2 tsp parsley
• 1/2 tsp dry mustard powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinaigrette dressing**
  

Directions

1. Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
2. Pour barley into a bowl (its okay if it still has a little bit of liquid on it)

3. Add onion, pepper, garlic, cilantro, parsley, mustard, salt & pepper

4. Stir in cheese

5. Stir in beef strips
6. Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.

7. Pour the dressing on and stir to combine
8. Refrigerate overnight if you can then reheat when ready to serve otherwise, serve promptly

*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.  I usually get them at Wal-Mart

**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces

Ingredients

• 1 pound ground turkey breast (I use turkey breast because its lower in calorie and we are trying to lose weight, but feel free to use ground beef, pork or chicken or any combination of meats)
• 1/2 medium onion chopped
• 1 small green bell pepper chopped
• 1 can black beans (black beans are essential to this recipe, they have a wonderful texture and flavor)
• 1 can pinto beans (can also use kidney beans or white beans)
• 2 cans diced tomatoes
• 1 small can tomato sauce
• 1 packet chili seasoning mix ( My favorite is Carroll Shelby’s Original Texas Chili Kit but I also like  Brooks or Williams brands)
• 1 tbsp minced garlic
• 1/2 cup medium picante sauce
• 1 tbsp chili powder
• 1 tbsp kosher salt
• 1 tsp crushed red pepper flakes

Directions

1. Cook the meat until about half done

2. Add peppers and onions

3. Cook until peppers and onions start to become soft

4. Add one can of the diced tomatoes (with  juice)

5. Simmer for about 5 minutes

6. Place mixture in crock pot (or large pot) and add remaining ingredients

7. Stir well

8. Cook for 2-3 hours if using a crock pot or 1 hour if cooking on the stove top (you can cook this all day on low in a crock pot to have a nice dinner when you get home from work or sledding)

Serve straight up or with tortilla chips, cheddar cheese, sliced green onion or sour cream.

Nutritional Information (based on the ingredients and brands I use)

Servings: 8 (breakdown is per serving)

Calories: 213

Fat: 3 grams

Cholesterol: 26.5 mg

Sodium: 972 mg

Carbs: 24.5 grams

Sugars: 6 grams

Fiber: 8.75 grams

Protein: 19 grams

• 3 cups of spinach , washed and dried
• 1 tsp olive oil
• 2 tsp chopped garlic
• dash of kosher salt
• 1 can of Del Monte diced tomatoes with basil, oregano & garlic
• 3 oz. low fat Italian cheese blend
• 3 cups Egg Beaters
• Black pepper, to taste

1. In a large sautee pan, heat the oil.  Add the spinach and 1 tsp  garlic, stirring continuously for about 30 seconds. Add a dash of kosher salt.  The spinach will wilt down and become bright green.
2. Spray a casserole dish or pie pan with non-stick spray
3. spread the spinach on the bottom of the dish
4. Drain the tomatoes and heat them in the sautee pan, adding 1 tsp of garlic. Heat for about 2-3 minutes.
5. Add the tomatoes to the dish, spreading evenly.
6. Sprinkle with 3oz of grated, low fat Italian blend cheese
7. Pour Egg beaters over mixture
8. Grind a few grinds of black pepper on top
9. Bake at 400 degree for 40-45 minute or until set.

Very yummy!

1. Brown 1 pound of lean ground beef

2. Add 1 packet of taco seasoning and 1/2 cup of water

3. Simmer for 5 minutes

4. Put the ground beef in the bottom of a casserole dish in an even layer

5. Take 2 small tortillas and cut them into smallish pieces (I use these low carb ones) and layer on top of the meat

6. Next take a can of refried beans (I use the fat free version) and spread over the tortilla layer

7. Next, add a layer of salsa

8. Cover the whole thing with a nice layer of cheese, I like to use a 2% milk Colby Jack

9. Bake at 350 for 20-25 minutes

10. Remove from the oven and let sit at least 5 minutes before cutting into it

11.  Serve with some Light sour cream and some fabulous guacamole

Ingredients

• 1 cup fresh basil
• 1 ounce pistachio nuts
• 3 cloves garlic
• 2 ounces freshly grated parmesean cheese
• 1/8 cup olive oil
• 4 ounce marinated artichoke hearts
• 6 ounces cooked chicken breast
• dash Kosher salt
• 1 package mini Phyllo shells

Procedure

Heat oven to 350 degrees

Grate the cheese

Put the basil in the food processor and give it a spin

Add in the garlic and nuts and about half the cheese

Slowly drizzle in the olive oil (while the food processor is running)

Add the artichokes and salt

Process until nice and creamy

Mmmmm….

Get your chicken ready.  I used the Tyson Grilled and Ready diced chicken I had in the freezer, any kind of chicken breast will do though

Take out about half of the pesto mixture and put it in a bowl

Leave the rest of the Pesto in the food processor and add the chicken.  Pulse until the chicken is chopped up. Next time I will leave mine a bit courser than this

Remove from the food processor and put in the bowl with the rest of the pesto and mix well

Fill the Phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese

Arrange on a baking sheet

Bake for 12-13 minutes then turn to broil for 1 minute

Enjoy!

Nutritionals per 2 mini tarts (approximate)