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
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!