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170. Great. That's an official 10 lbs in the first two weeks of South Beach Diet. Now I'm allowed bread (whole grain) and fruit. Yay! To celebrate I had a slice of Ezekiel 4:9 bread with coconut oil spread on it this morning. I also got tipsy at my mum and stepdad's last night.

I did cheat though because I went out with husband's work friends who were in town for a convention. Martini on Wednesday, glass of wine on Thursday.

Anyway, now that the first part is over, weight loss moves into slow and steady mode. I haven't been working out at all- except for a 10K last month, I have been a slug. I think it would be in my best interests to get back to the gym. I was going to start this morning but ya, I'm slightly hungover. Ugh.

Opening day at the Ballpark today! Gettin off early to go with husband, brother-in-law and Betsy. Woot! Today is the start of a winning season- this is the year our dreams will come true!

lynn: (Default)
Last night we had a (very expensive and not to be prepared often!) tuna steak, marinated and broiled. The grill was out of gas, but the oven did a fine job and Dear Husband LOVED it. Asparagus and brussel sprouts. The brussel sprouts were fantastic with the tuna- here is the recipe:

Hashed Brussels Sprouts with Lemon Recipe

1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.


1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.

3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.

I used as much organic as possible, including the wine (which was a trés yummy chard, btw). The butter we had was organic already, but starting Saturday we're going to be cooking with something instead of butter. Coconut oil (which I think would have been beyond delicious with the brussel sprouts)!

Truly, I was reading about cocount oil for about 3 hours yesterday and I'm convinced to at least give it a try on my face and in my food. It's not prohibited in my whole foods diet, Amazon delivers it cheaper than it costs at a health food store, sure why not?

Truly, read some of the user reviews on Amazon. How can I disregard so many positive reviews?


lynn: (Default)

April 2010

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