Weigh in #5 this evening.....
I am 9lbs down (with an increase of 5lbs of lean muscle mass) and 7% down on my BMI - I am officially 1% off being fit - Tony is looking forward to having a “fit wife”!
Tony is 15lbs down and almost 4% down on his BMI - just 2% off becoming “fit” although I beg to differ given he’s certainly been ‘fit’ for the 16 years I’ve known him :)
Tony is pretty much at his goal and will be going on to phase 2 within the next week or so whereas I am still only about half way to reaching my goal - that said, I couldn’t be happier with our achievements so far and we’re both feeling far better than we have in a long time - there have been no digestive disorder reocurrences for Tony and he’s almost 5 full weeks off his blood pressure medication and his blood pressure is still consistently lower than it was when he was on the medication - he has a cholesterol test in about a week and we’re looking forward to those results - watch this space.
As for recipes - I can only apologise that I’ve been really slack on that front but we’ve settled in to a routine and rely heavily on the following favourites (all recipes appear on previous blogs),
Homemade sauerkraut - delicious with any meat - the hardest part is waiting a couple of weeks for it to ferment and I haven’t found the perfect combination of quantities to have on the go while we eat the batch that’s ready - you should be warned when you release the air during the fermentation process the house can start smelling like you’re farming cabbage but it does dissipate and given we’re enjoying it so much and it’s jolly good for us that’s a sacrifice we’re prepared to make!
Smoked pork loin using any of the rubs previously blogged - our favourite is the rub made with a generous amount of smoked paprika - works well warm for dinner or cold over salad for lunch
Burgers - using aubergine to keep them juicy - served with mashed cauliflower and roast asparagus
Spicy mint ginger shrimp and vegetable kebabs
and of course our once a week treat of a nice filet mignon
Our weekend breakfasts consist of omelets with sauteed callalloo with scotch bonnet peppers - if we’re prepared to give up a little protein at lunch or dinner we’ve even thrown some ham in there too - makes for a great weekend treat
And to wash it all down - our favourite cocktail of fresh squeezed local limes or lemons with a little stevia and diluted with either pellegrino or regular water - for an interesting twist try adding a little fresh grated ginger and/or some fresh mint - almost like a mojito....but not quite!
I shall try and get a little more creative over the weekend and blog any other interesting finds I make.
Happy eating!
