>A lot has happened since we last chatted. Where to start?
Let’s see. I had a horrible case of food poisoning for a week. During this time I probably was eating less than 500 calories a day and often I couldn’t even keep that down. Miraculously, my net weight loss was exactly one pound.
I started ChaLEAN Extreme and focusing on a higher protein diet (which I hate but it works best for me for weight loss). With sensible eating and exercise I somehow lost 11 pounds in the first week.
How on earth does this happen? I’ll never understand but as you might have guessed I’ve become a huge fan of the ChaLEAN Extreme program. It’s perfect for me because I’d prefer weight lifting to cardio and I actually find myself looking forward to the work outs. I’m in week two now and will keep you posted on my progress.
In other news, we are still at the beach but man…it’s hot. I think all that time in Arizona made us much more sensitive to the humidity. Yesterday it rained and afterwards there was steam coming off the road. Now that is something I didn’t miss! (FYI, Florida is home so I should be used to it!)
I feel lucky to be here but I’m really looking forward to it cooling down so that I can take Skye out for longer bursts.
Speaking of Skye, she is 5 months now and so full of life! The light in her eyes is simply amazing. Her favorite things right now are rolling over and scooting around on her stomach, monkey sitting, knocking down blocks and laughing at her brother’s crazy faces.
Today I’ve got a great recipe for Asian Lettuce Wraps. It’s perfect for when you are in carb-watching mode or when you are watching calories in general.
- 1 tablespoon sesame oil
- 2 cups cooked quinoa
- 1 red pepper, seeded and cut into stripps
- 4 scallions, trimmed and sliced
- 4 cloves garlic, minced
- 2 tablespoons gluten free tamari or Bragg’s liquid aminos
- 2 tablespoons lime juice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sweet red chili sauce
- 1 tablespoon Sriracha (optional)
- ¼ teaspoon red pepper flakes
- ½ cup shredded carrots
- 1-2 heads Boston Lettuce, trimmed and separated
- 1/4 cup toasted almonds, chopped
- Heat oil to medium in a large skillet. Ad quinoa, red pepper and scallions and cook for 6 minutes. Add tamari, lime juice, rice vinegar, red chili sauce, Sriracha and red pepper flakes. Cook for two minutes. Add garlic and cook for 30 seconds more. Add in tamari, lime juice, rice vinegar, sweet red chili sauce, Sriracha and red pepper flakes. Cook for two more minutes. Stir in carrots and scoop into lettuce leaves. Top with almonds and roll up.