Week One

They say the first few days are the hardest...and "they" are not kidding. Sunday, Monday, and Tuesday were accompanied by gut-wrenching headaches, thanks largely to the caffeine and sugar withdrawals. Wednesday was much easier in terms of that, but as also the day that I wanted desperately to swing through McDonald's for a tall, icy Coke.

I managed to resist, however, and happily chowed down on black beans. Again.

So here's where I'm at after 4 days. Remember my starting weight on Sunday was 157.4, and the Friday before I was at 160.0 (which I know for a fact as I had to get an accurate weight for the initial consultation). Drum roll, please!!!!

8/7 157.4
8/8 155.2
8/9 155.0
8/10 154.6
8/11 154.2

Decent, hey??? Down 5.8 pounds in just under a week!! Now that is some motivation that helps me gag down every bite of legumes, which I have never been a fan of, by the way!

So truth time. Has it been tough? There have certainly been moments. The first 2 days were hard. Sitting at the Cheesecake Factory for a dear friend's birthday celebration, surrounded by cheesecake, was rough. But to be perfectly honest, I have not really missed sugar or soda once I got over the initial hump. Dairy has also been easy to let go of, since I don't get to eat Oreos, there is no need for a tall glass of milk alongside!

What have I been eating, you ask? Let me share a few of the most recent concoctions!



Dinner last night was actually quite tasty!

Fresh Salmon Salad with Chickpeas and Tomatoes

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

www.epicurious.com

Another tasty side dish that we have enjoyed this week, and has actually proven quite versatile, is Black Beans with Cilantro. I have had this alongside everything from Tuna with Wasabi Butter Sauce to scrambled or fried eggs. Delicious!

Black Beans with Cilantro

1/4 lb dried black beans (2/3 cup), picked over and rinsed
1 small onion, finely chopped (1/2 cup)
2 fresh cilantro sprigs
1/2 tablespoon olive oil
6 cups cold water
1/4 teaspoon salt, or to taste

Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

www.epicurious.com

We used canned black beans for this recipe, and it turned out amazingly well!


Breakfast from this morning.

While I know I won't continue to drop at this rate, it is exciting to see such a strong start! Pray for continued resolve and self control!

Happy cooking!!