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.
Easy Cheesy Chili Chicken...
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 garlic clove, chopped
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast (about 4 halves)
1/4 cup julienned green bell pepper
2 tablespoons diced red onion
1 medium plum tomato, cored and diced (about 1/4 cup)
4 ounces shredded Colby Jack cheese
1. Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
2. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper and cayenne in a bowl, add the chicken and toss to coat.
3. Transfer the chicken to the foil-lined baking sheet and arrange the green pepper, onion and tomato over each. Roast until the largest peice is just cooked through and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
4. Remove the chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter or among 4 plates and garnish with fresh cilantro leaves. Serve as the cheese melts.
According to Stella's cookbook, the nutrition breakdown for each serving (this recipes makes 4, total) is: 455 calories, 20 grams total fat, 8 grams saturated fat, 5 grams carbs, 2 grams fiber, 3 grams net carbs and 70 grams protein.
Here are my pics, one is the dish still on the foil lined baking pan and the other is how I served it, on a plate with salad! Sorry, I forgot to garnish the chicken with the whole cilantro leaves before I took the pics but it did make it look beautiful. Enjoy!
Recipe courtesy of Ebonyeze...and is in the Recipe thread...http://www.lowcarbfriends.com/bbs/lo...58...can't wait to try it!!!
TJ
2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 garlic clove, chopped
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast (about 4 halves)
1/4 cup julienned green bell pepper
2 tablespoons diced red onion
1 medium plum tomato, cored and diced (about 1/4 cup)
4 ounces shredded Colby Jack cheese
1. Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
2. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper and cayenne in a bowl, add the chicken and toss to coat.
3. Transfer the chicken to the foil-lined baking sheet and arrange the green pepper, onion and tomato over each. Roast until the largest peice is just cooked through and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
4. Remove the chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter or among 4 plates and garnish with fresh cilantro leaves. Serve as the cheese melts.
According to Stella's cookbook, the nutrition breakdown for each serving (this recipes makes 4, total) is: 455 calories, 20 grams total fat, 8 grams saturated fat, 5 grams carbs, 2 grams fiber, 3 grams net carbs and 70 grams protein.
Here are my pics, one is the dish still on the foil lined baking pan and the other is how I served it, on a plate with salad! Sorry, I forgot to garnish the chicken with the whole cilantro leaves before I took the pics but it did make it look beautiful. Enjoy!
Recipe courtesy of Ebonyeze...and is in the Recipe thread...http://www.lowcarbfriends.com/bbs/lo...58...can't wait to try it!!!
TJ
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