After an interesting week of stress and a ridiculous evening of red wine, a chocolate doughnut AND a cream-cheese frosted cinnamon roll (sounds great, right? It was.), I woke up to a nice surprise yesterday! I hit 15 pounds lost. I was at 14.8 lost and then I fell off the wagon. Why? Because it happens. Just like people quit smoking, then pick up a pack at the gas station and light up again. Today - same weight: 148.4. YES!
I took the kids with me to a new boutique in town and was so excited that in a couple months I can fit in the "one-size-fits-all" nonsense that is sold! (I'm sure I won't be thinking it's nonsense when I can wear it all.)
I also taught myself something new. "The second bite won't taste any better than the first." You know how you see a plate of cookies, piece of cake, chips, whatever you know you aren't supposed to start eating because you won't stop?? The whole point of eating those foods is for the taste and the effect your body gets while eating it. It is like a drug fix. We certainly don't scarf down a day's worth of calories in one dessert sitting because we want to get fat...
So now, I have learned to tell myself (before I take a bite) that I better enjoy that first bite because that will also be the last. If we can train ourselves to think like that, we will know the overeating can virtually become nonexistent.
I am very much enjoying the recipes and meal plans in the Biggest Loser book I bought. I want to share with you this morning's breakfast treat. They were awesome, the kids loved them, and I realized it would be a great idea to make extras on the weekends for grab-and-go breakfasts during the week!
Baked Eggs in Savory Turkey Cups
6 ounces very thinly sliced delio turkey
3/4 cup salsa or grilled vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute (see note)
2T chopped fresh cilantro
2T grated low-fat Cheddar cheese
Preheat the oven to 400 degrees. Lightly coat each cup of a standard-size nonstick muffin pan with olive oil cooking spray.
Line each muffin cup with 1/2 ounce of the turkey. There will probably be a little excess extending from the top of each cup. Spoon 1T of the salsa or vegetables into each cup.
Measure 3 tablespoons off the egg whites or egg substitute into each muffin cup. (After the first "muffin," your can pour the whites from the liquid measuring cup to the same level as the first muffin cup, rather than measuring 3 tablespoons each time.)
Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set. Carefully remove the baked eggs from the pan and place 2 egg cups on each serving plate. Garnish with the cilantro and cheese.
Note: If using fresh eggs, seperate 18 whites into a medium mixing bowl. Add 1/2t of salt and whisk lightly. Transfer to a liquid measuring cup. Let stand while you prepare the rest of the ingredients.
Makes 6 servings.
Per serving: 70 calories, 12 g protein, 2 g carbohydrates (1 g sugars), 1 g fat (0 g saturated), 20 mg cholesterol, 1 g fiber, 220 mg sodium
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