I’m going to be really honest. These last two weeks did not go great.
Week 1 & 2 Update: I am an emotional eater, and there have been a lot of emotions over here. Anxiety over my contract ending at work, being a stay at home mom with Aeneas full-time until I find a job, and moving to a new town and all the fun that includes are just a few. This is really hard for me to talk about.
I also failed to cook dinner as much this week since I was making up some of the hours I missed at work last week (since I was sick). I’ve found the less I cook dinner at home, the worse I eat in general.
I have been walking more, trying to get in as many steps as possible throughout the week, and I think this has helped me keep most of the weight off even though I haven’t been eating as well. I’m up a little from after I was sick, which makes sense. I mean come on, a large chunk of weight loss when sick is water weight. I’m at 260lbs, so I’m still down from where I started! I call that a win. Now I’m working on getting to 250lbs.
This week I’ve been doing well (Week 3). On Sunday I made homemade polenta (YUM!), grilled colorful carrots & broccoli, and grilled chicken tenders. It was DELICIOUS! Aeneas even loved it, which is high praise as he’s a three-year old with extreme opinions on food!
5 cups liquid (water, milk or a stock. I used half vegetable stock and half milk).
1 cup polenta (I used Bob’s Red Mill: Corn Grits AKA Polenta)
Put liquid in a large pot and bring to a boil. Whisk in the grits so they don’t clump. as the grits thicken (will happen quickly), turn the temp down to low, so it’s not popping and spitting. Stir every couple of minutes so it doesn’t stick to the bottom of the pan. Cook for about 45-60min, or until soft and creamy and not runny anymore. Stir in 3Tbs butter. Once butter is incorporated, it will have a slight sheen to it. Add salt to taste, and you’re done!
Roasted Carrots & Broccoli:
4 large carrots, cut into 2in “sticks” as seen in the image below (I used purple, yellow & orange carrots for color)
1 head of broccoli cut into pieces
2 Tbs Extra Virgin Olive Oil
1 tsp Onion Powder
Pepper & Salt to taste
Pre-heat oven to 450°F. Place all veggies on a large cookie sheet. Drizzle olive oil over all veggies. Add onion powder and salt and pepper to veggies. Toss veggies by hand, making sure all veggies get coated with oil and seasoning. Place cookie sheet into pre-heated oven and cook veggies for 7min. Pull out cookie sheet and flip veggies over. Cook for another 7min. Test carrots and broccoli with a fork to see if done. If not soft enough (I like them al dente), put back in the oven for another 2-4min, or until soft enough.
Grilled Chicken Tenders:
6 chicken tenders
Olive Garden Salad Dressing (can be found in most stores!)
Salt & Pepper
Place 6 chicken tenders in a bowl (or pan), season with salt & pepper, and the salad dressing. Marinate for 2-4hrs in the refrigerator.
Pre-heat grill. Cook chicken tenders through (approximately 4-5 min per side). Pour a little bit of dressing on the chicken during the last few minutes to get a little more flavor. Make sure heated through to 165°F.
For Memorial day I grilled at home. I made hamburgers, grilled carrots, asparagus, mushrooms, broccolini & corn! I even gave up my hamburger bun for lettuce leaves. Go me! The best part about both of these meals was that I made extra, so I would have leftovers for the coming week.
So, even though I didn’t lose any weight, I’m feeling better about my eating habits, and am starting to find a groove in choosing healthier options. I call that a win! Until next week!