First and foremost, let me begin by telling you my weight: 211lbs!!! Yes I’m still over 200, but it’s quickly shedding! I’m lighter now than I was on my wedding day! Here is a picture of me today. Yes I still have a belly, but this is nothing to almost 2 months ago!
So why did it take me so long to update? Well, a lot has happened. I’m in the process of writing a book, the flower shop has been busy because of the holidays and we’re getting some custom orders, and I’m revamping my blog. I think it’s time that it grew up, don’t you think? I’ve also been learning how to cook healthier for myself and my family. With the holidays around the corner, I don’t want to be left out. So I decided that it’s time to branch out a little bit. While I love the Nutrisystem food, I also love to entertain. So why not feed my friends and family delicious healthy food? I’m going to share one of our favorite recipes that we tried just this past week.
Ingredients For a Family of 4:
- 16oz of Lean, skinless fish cut into 4 even portions (it should equal to 4oz each)
- 2tbsp fresh basil, chopped
- 2tbsp fresh chives, chopped
- 2 whole lemons zested and sliced
- 2tbsp fresh parsley, chopped
- 2tbsp olive oil
- 2 cups steamed brown rice
- 4 cloves garlic, minced or sliced
- 1/8tsp of salt
- black pepper to taste
- Preheat oven to 350F.
- Cut two pieces of tin foil that are large enough to fully wrap the two portions of fish.
- Place fish in center of tin foil and brush each piece of fish with olive oil.
- Season fish with pepper and lemon zest.
- Squeeze all juice from each half of split lemon on both pieces of fish.
- Add the garlic and herbs of your choosing to foil and seal foil so fish is completely wrapped inside.
- Bake fish for about 15 to 20 minutes or until fish is fully cooked.
- Serve fish with brown rice. (1/2 cup serving for each person)
I also served this dish with garlic green beans as a side dish. Remember half of your plate should be filled with veggies. This dish really went over well, and because the fish is so tasty with the lemon and herbs, you barely need any extra salt. It’s a clean dish, and very filling. I know the portions sound small, but if you think about it, they’re natural portions. I know it’s easy to eat with your eyes and fill up your plate and then leave what you can’t finish, but why do that? You should only fill your plate with what you know you ARE going to eat. 4 oz of fish is plenty, served with rice and veggies, it a completely fulfilling meal.
I have learned so much through this journey, and I’m still learning. Everyday is a new experience for me. Every week when I weigh myself, it’s a new milestone. Every recipe I discover that is healthy and delicious is a home run for me. I can’t believe how many of the foods I thought were healthy for me, actually aren’t. I’ve discovered that I love greek yogurt, diet soda, water, whole wheat bread, and salad. Some of this food I would never have touched before, now they’re a daily staple in our home. Even the boys eat whole wheat toast! The best part is that I don’t have to have two of everything anymore. I’m more than satisfied with just one slice of bread, or one cup of soda. It’s a new wheel for me, and I’m enjoying the ride!
Weeks 5 & 6 Overview:
Inches: 4 inches lost in chest 42″ down to 38 inches
Waist Size: 22
Starting Weight: 236 Now: 211
Goal Weight: 165-150