Today is Friday and I've been having a difficult week...and overall a difficul time losing weight. First of all, I ate half of a Carrot Cake....but was on plan prior to that eating Whitecastle Pie...but that seemed to be a lot of calories...and cheese!When I was on Atkins I stuck to it but I was tired all of the time and I was eating a lot of fat, but especially a lost of cheese.... I've been reading a lot of diets on this forum trying to figure out just what is right for me... I like CAD and lost initially 5 pounds, but nothing after that. Then I started cycling and kept gaining and losing the same 5 pounds... Then went to South Beach and lost that 5 pounds in a two week period and nothing since....that was around August 9th...
Based on what I know for sure, I know that when I switch diets I lose weight initially that week but afterwards nothing. So that is telling me that I need to switch things up to continue losing, however, that could simply mean adding in some good carbs and not switching plans...
Plans that I am considering are Eat Fat Get Thin, Barry Groves, and Suzanne Sommers, Sommercize Program....
Today Fawn suggested that following these guidelines would result in a good weight loss program....
A solid weight loss plan that most will not have any problems losing on would include:
animal proteins including eggs and fish
coconut oil
olive oil
butter
vegetables all other than root veggies and corn
avocado
Now that's pretty boring but it's a guaranteed weight loss plan.
Marinades....
Ginger Chicken Marinade
¼ c. olive oil
¼ c. soy sauce
1 T. lemon juice
2 cloves of garlic, minced (or 2 t. powder)
1 small piece of ginger, minced (about 1”)
2 t. curry
1 t. cumin
1 t. oregano
1 t. black pepper
Mix together and pour over chicken in a covered bowl or ziplock bag and place in the fridge until ready to grill, turning as needed. Marinate at least 3 hours or overnight.
This is also good with pork.
Also, this one is, I believe, a Kraft recipe, and it's awesome! Not a marinade, but super easy: (Oh, and I can't remember the "name" of the recipe - I just call it Parmesan Crusted Chicken)...
Parmesan Crusted Chicken
1/2 c. grated Parmesan (the kind in the can)
1 packet dry Italian dressing seasoning
Whisk Parmesan and Italian dressing mix together in a shallow bowl. Moisten chicken with water and dip in Parmesan mixture to coat. Place in baking pan sprayed with cooking spray and bake at 350º until done. (Time varies depending on if you have bone-in or boneless chicken... probably anywhere from 1/2 hour to 1 1/2 hours).
¼ c. olive oil
¼ c. soy sauce
1 T. lemon juice
2 cloves of garlic, minced (or 2 t. powder)
1 small piece of ginger, minced (about 1”)
2 t. curry
1 t. cumin
1 t. oregano
1 t. black pepper
Mix together and pour over chicken in a covered bowl or ziplock bag and place in the fridge until ready to grill, turning as needed. Marinate at least 3 hours or overnight.
This is also good with pork.
Also, this one is, I believe, a Kraft recipe, and it's awesome! Not a marinade, but super easy: (Oh, and I can't remember the "name" of the recipe - I just call it Parmesan Crusted Chicken)...
Parmesan Crusted Chicken
1/2 c. grated Parmesan (the kind in the can)
1 packet dry Italian dressing seasoning
Whisk Parmesan and Italian dressing mix together in a shallow bowl. Moisten chicken with water and dip in Parmesan mixture to coat. Place in baking pan sprayed with cooking spray and bake at 350º until done. (Time varies depending on if you have bone-in or boneless chicken... probably anywhere from 1/2 hour to 1 1/2 hours).
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