transition

i'm happy to announce my weigh in today was 135. YAY! so i am officially starting phase two aka "transition" ... basically that means i can now eat salad dressing, lean meats and until 8pm instead of 6pm. i now only have two dairy days a week instead of the 2day cycle. still no sugar. no carbs. no oil. no butter or yogurt or cheese. or eggs. or peanut butter. or legumes. oh well. SOON ENOUGH! 

 

for my last unofficial veggie dinner, we made a warm taco-inspired salad. it was delicious! this is one of the better salads we've made considering i need to eat them sans dressing. 

ingredients

• 16oz bibb lettuce (we used a red/green mix) 
• 1 beefsteak tomato 
• 1 avocado 
• 1 medium sized white onion
• 1 medium sized yellow pepper
• bunch green onion/scallions 
• cilantro - to taste
• cayenne pepper OR packet of taco seasoning
• frank's hot sauce - to taste
• salt and pepper
• lime juice
• cooking spray (we use PAM)

directions 

• clean and chop lettuce; place in large bowl
• chop onions and yellow pepper; heat saute pan over medium heat and spray with PAM; cook onion and pepper 
• while onion and pepper are cooking: chop tomato, green onion, cilantro and cube the avocado; add to lettuce mixture
• once the onion and pepper are tender add cayenne pepper (or taco seasoning); mix in 
• finish sauteing onion and pepper; once done add to prepared salad 
• mix fully then add frank's hot sauce, lime juice + salt and pepper to taste 

serves 2 as dinner or serve on the side. ps. the mixture of the warm ingredients, avocado, hot sauce and lime made the perfect combination in lieu of adding dressing ... 

current weight: 135 pounds-to-go: 0 

meet my lunch: homemade plantain chips with guacamole

guacamole was one of my faves before i even started this diet. so. i've basically been surviving on lunches consisting of homemade plantain chips with guacamole.

plantain chips

• 1 medium/large sized plantain
• PAM 
• sea salt (and other spices to taste) 

directions

• preheat oven to 350degrees
• peel plantain; keep whole 
• starting at the bottom, cut even slices on an angle 
• line baking sheet with aluminum foil or wax paper. spray with PAM
• place slices of plantains onto baking sheet; lightly spray with PAM again

• bake for 20mins or until golden brown (timing with depend on thickness of chips); turning midway
• remove from oven; sprinkle with sea salt – or other spices 

guacamole 

i've spent ALOT of time perfecting my recipe. it's pretty much the most delicious guacamole. ever. 

• 1 ripe medium sized avocado (you'll know it's ripe if it's soft when you hold it)
• 1 small/medium sized tomato
• 1 small onion
• 1-2 cloves garlic
• tbs chopped cilantro 
• lime and lemon juice (approximately 1tbs each or to taste)
• salt (to taste)
• ground pepper (to taste)

directions

• mince garlic; chop tomato and onion into small pieces: set aside
• scoop the inside of the avocado out into a small mixing bowl. mash until smooth (i like it slightly chunky) 
• squeeze lemon and lime juice; mix
• add minced garlic, tomato, onion and cilantro; mix into mashed avocado until fully incorporated 
• add salt and pepper to taste 

serve immediately with cooled plantain chips or refridgerate and eat the next day!