Week one

Round 3 (started loading 11 Oct 2014)
Phase 2   (Started 13 Oct 2014)
Day 7
Blood group A+
Loss to date - 38kg

So week one is done and dusted.   

I have found that I am suffering detox symptoms quite severely this week.  Round two wasn't so bad with them.

I have had headaches, itchy skin and a shocking pain in left ribs.   The latter I had for much of round two  and it is back again.  My chiropractor thinks it is to do with liver detox so I guess I should be grateful my body is working hard at mending but gee it is annoying.

Weights for this week are:

13Oct - 78.1kg (post loading)

14Oct -76.4kg

15Oct- 75.5kg

16Oct 74.8kg

17Oct - 74.5kg

18Oct- 73.8kg

19Oct - 73.6kg

Total loss for week= 4.5kg

Starting measurements10 Oct:

waist    94cm

hip  108cm

thigh  51cm

upper arm   30cm

chest  100cm

calf  36cm

This weeks measurements:

waist    94cm

hip  108cm

thigh  51cm

upper arm   33cm

chest  97cm

calf  35cm

Walked:
Approx 5.5km intentionally

Meals for the week:

Breakfast is generally an apple and a cup of black coffee.

Lunches:

stir fry chicken with broccoli, onion, garlic

egg and zucchini frittata

egg salad with celery, tomato, lettuce, lemon juice

Chicken and Broccoli salad
Curried Chicken and cauliflower soup
Tomato, zucchini and chicken soup

 

Dinner:

Broccoli and spinach soup with shredded chicken

beef broth with zucchini, spinach and beef meatballs

Poached chicken with spinach and cauliflower mash
corned beef (preservative free) and broccoli
Lemon chicken and asparagus with tomato
curried chicken and Cauliflower soup
Calamari and broccoli stir fry

Recipes for the week

Curried Chicken Soup
100gr chicken
1 cup cauliflower
water to cover
S&P
oregano
1tsp curry powder of choice

Simmer until chicken is well cooked through and cauli is soft.  Blend to a creamy texture with food processor/stick blender/bellini/thermomix.

I like to do multiple batches at once and then divide up for future meals.

Calamari & broccoli stir fry
100gr calamari cut into rings
1c broccoli cut very fine
1/2onion cut fine
S&P
cumin
Coriander
Garlic
1/2 lemon
Marinate the calamari for at least 30 minutes in the juice from the lemon and plenty of S&P.  Lightly steam the broccoli while doing this.  Heat your pan to very hot then add a splash of water and fry the onion, add the calamari and garlic and fry until cooked through, toss in the broccoli, cumin and coriander and let the water absorb so you get some colour in the calamari. At the last minute put a tbs of water in and swish around to create a type of sauce.  It will be brown from the previous step so don't stress.
Serve on a bed of lettuce greens.

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Salt & Pepper Squid with Fennel & Orange Salad

Sounds very flash doesn't it!!   Well, despite the flashiness it was a quick and easy meal to prepare.   I have never had fennel and thought I would try it, broccoli and zucchini gets a bit tired after awhile LOL.  I really liked the salad, the aniseed flavour of the fennel wasn't over powering and the crunch was just fabulous.  I particularly liked the orange segments in the salad as it gave a really different texture and taste to it all as well.
I haven't cooked squid at home before but have used it in kitchens I worked in (many moons ago).   I quite liked it but would use different salt and pepper next time.

Anyway, I can see the salad being done again and will definitely try the squid again too.

Ingredients:
100gr fresh squid tube
1c very thinly sliced fennel
1/2c lettuce
1/2c spinach
1 orange segmented.
1 pinch of seaweed salt
S&P  ( would suggest fine white pepper and sea salt)
juice of a lemon

Method:
Cut squid into one flat piece and score lightly diagonally in both directions.  This video has a good tutorial on how to do this.  Cut into small pieces and sprinkle liberally with salt and pepper then marinate for at least 15min in lemon juice.

To prepare salad build up greens in a dish and mix through fennel.   Segment your orange ( I like to do this the proper way so there is no pith or membrane) and place on top.  Sprinkle with your seaweed salt as seasoning.

Cooking the squid has to be very fast and hot.  You want it to turn white then take it off otherwise you will end up with very chewy rubber salad.   It does work better with flour and oil BUT this was very tasty nonetheless.  Place cooked squid on top of salad and pour the rest of the lemon juice marinade over the top.

And there you have it!!  A pretty flash meal!

Leave a comment and tell me how you like to cook squid :)

Chicken Salad

One of my lunch time standards is a salad.  It is quick, easy and mobile.  Because we are a home ed family we are often out and about during the day so tend to take lunch with us.  At first I found this challenging but now I tend to whip up a salad, stick it in the cooler bag and there you have it!

This is a favourite and I often marinate my chicken in spices just to add something different.  

Chicken Salad

100gr chicken diced and seasoned well with S&P

1 c celery cut small

1/2 apple cut small.
juice of 1/2 a lemon.

Lettuce

Saute chicken in some water then let it brown until pan is dry.  Once cooked, and a small amount of water to deglaze the pan and use this as a salad dressing too.   Mix celery and apple and add a small amount of lemon juice, mix thru with the lettuce. Add the chicken and the water dressing. 

Very tasty.