Weigh-In Monday and Homemade Stone Ground Mustard

I loved reading all your comments about your inner athlete and that you got a kick going back down memory lane with me!  I bring you week three of really getting serious with losing this weight – while I have maintained my weight somewhat this past year, I need to maintain it at about 25 pounds less! 😀

I LOST TWO POUNDS THIS WEEK! So I am down 5.4 in three weeks!  At this rate, hopefully my goal of hitting 155 on New Years will be a reality!

Ed decided to chase ducks on our morning walk.  It’s so funny, he has to be almost on top of them before he sees them!

I enjoyed really fresh cantaloupe and the rest of the blackberries for breakfast, and I made an egg sammie on Aldi’s wrap – 9 grams of fiber in each wrap!

First order of business though??  Fill up my Bubba Keg!  This holds 34 ounces of water.  I had one before lunch and one in the afternoon, and then had 20 ounces with dinner – water intake goal complete!

My blood sugar was around 140 before the walk, so I needed to have 15 carbs so I wouldn’t drop too low.

Lunch was one cup of leftover veggie fried rice, a 100 calorie egg roll, 4 ounces of cucumber drizzled with 1 tbsp. Annie’s Asian Ginger Dressing, and a small apple.

I loved the added crushed red pepper to the cukes!

I did a pot roast in the crock pot today.  But instead of using the drippings from the crock pot (and avoid all that fat!) I always make lazy gravy.  Each 1/4 cup is only 20 calories!  Just add packet to 1 cup water, bring to a boil and you are done!

While my plate had 6 ounces of pot roast, I only ate half, with one cup mashed potatoes and steamed carrots on the side

HOMEMADE MUSTARD!!!!!!!!!

Okay, anyone who knows me personally knows I LOVE mustard.  All kinds of mustard.  I love it so much and Tony loves me so much that he even took me to the Mt. Horeb, Wisconsin Mustard Museum!!  Thanks again for that trip Tony! 😀

So I picked up a copy of Saveur Magazine, and they had a recipe for making a Spicy Guinness Mustard.  What??  I never ever thought to make my own mustard!!  Since I don’t like Guinness, here is my version, and also based on what I had on hand.

BIZ’S SAM ADAMS SUMMER ALE SPICY MUSTARD

• 6 ounces Sam Adams Beer
• 5 ounces mustard seed
• 1/2 cup red wine vinegar
• 1/2 tablespoon kosher salt
• 1/2 tsp. fresh ground pepper
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground gloves
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice

I put everything into a tupperware container with a lid.  Let sit for 1 – 2 days until mustard seeds are softened.  Mix and food processor and you are done!  Seriously, this took all of about 9 minutes of hands on time!

My mustard seeds fresh:

After the two day soak:

Dump in Food Processor”:

This made about 1 1/2 cups of mustard!  It’s spicy, tangy – yum!  And turns out perfect for dipping pretzels into it!

This will keep for up to six months in a jelly jar.  I can’t wait to make a sammie with it!

Stats for the Day:

• 1380 calories
• 48 fat
• 176 carbs
• 75 protein
• 26 fiber 😀
• 20 minute walk with Ed
• 45 minute walk at lunch
• 80 ounces of water – gone! 😀

Only four more days of work for me before I am off for NINE DAYS!  Hope everyone survived their Monday – see you tomorrow night!