Challenge: Week One Wrap-up

This post comes a few days past the end of the Week 1, but has lots of successes none-the-less.

Back on February 22nd, I made a commitment and challenge to myself to start living within the confines of my intolerances to certain foods: gluten, casein, and soy. I've made this commitment several times to myself, but something was always holding me back. Even though I would feel much better, it always seemed I struggled - even with the gusto of the beginnings of a new week, and a new chance. This time things seemed different.

I felt more empowered, felt like I finally had the support and resources I needed, and a determination to finally claim my life and my health back from the things that hold me hostage: the exhaustion, the headaches, the sicknesses, the pains, the uncertainty of not being able to be a biological-Mom, and even worse the hope and faith that I was starting to lose what my heart desires most.

So, after making a my declaration on Facebook and embarrassingly admitting what I currently weigh, I embarked on my journey. Now a week into my journey, this is how things are going....

•  All of my meals, including the one I had at Ted's Montana Grill, have been free of any gluten, soy and casein
• I was able to cut out caffeine 3 days earlier than I had originally intended
• My water intake needs some major improving. There were many days where I didn't get in the base minimum water (64 ounces), much less what I need to have on a daily basis to support my weight and exercise habits
• Due to debilitating headaches that I suffered from the initial detoxing, I didn't get any exercise into my routines
• And... I lost 2 pounds!!!! 

Update of my stats...

Height: 5 foot, 1/2 inch (yes, I count this half-inch)
Starting Weight: 214.5
Current Weight: 212.5
Weight Lost to Date: 2 pounds
Starting BMI: 41.9 (ouch!!!)
Current BMI: 41.5
BMI Change to Date: down .4 points
Pants Size: 18-22
Shirt Size: XL, 1X or 14-16


There is still much to improve on, but I feel like I have a solid foundation now to continue on with this journey. The next few weeks will have it's challenges, but I feel that those challenges will be more positive than negative, and that with those challenges, I'll see great success.

So with that... Here's to becoming continuing on my journey to become a Healthier, Stronger, Skinnier version of myself (basically rediscovering who I used to be).

Challenge: Week 2 Meal Plan

The meal plan was created with inspiration from The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated. All meals are gluten, casein, and soy free (GFCFSF). Please make sure you pay attention to food labels when shopping.

Recipes will be posted as soon as possible.

WEEK 2 

Sunday, February 28
Breakfast: 1/2 Cantaloupe Stuffed with Blackberries & Pecans
Lunch: Spinach Salad a la Cordani and Orange Sections
Dinner: Chicken Vegetable Soup, Marinated Mushrooms, Omega Meatballs, and Banana Pear Ambrosia
Snacks: Leftovers (muffins are great for Chocolate fix by this point) 

Monday, March 1
Breakfast: Pork Chop and Whole Fruit Smoothie
Lunch: Ian's Fish Sticks and Chips
Dinner: Tossed Green Salad, Meatloaf, and Steamed Asparagus
Snacks: Lara bar

Tuesday, March 2
Breakfast: Banana-Chocolate Chip Muffin & Banana
Lunch: Sole Simmered in White Wine Sauce and Steamed Zucchini, Side Salad
Dinner: Italian Chicken, Steamed Cauliflower & Broccoli
Snacks: Puppy Chow (recipe will follow)


Wednesday, March 3
Breakfast: Apple and Pork Chop
Lunch: Chicken Fajitas with Onions & Peppers, Mexi-Rice, Garden of Eden Refried Beans, Anaheim Salsa
Dinner: Leftover Meatloaf, Tossed Salad, and Steamed Asparagus
Snacks: Open - needs to be GFCFSF

Thursday, March 4
Breakfast: Whole Fruit Smoothie & Scrambled Basil Eggs with Anaheim Salsa 
Lunch: Broiled Tilapia and Steamed Broccoli
Dinner: Marinated Mushrooms, Altadena Baked Chicken, Stuffed Squash and Baked Apples
Snacks: Chocolate Chip Muffins


Friday, March 5
Breakfast: Whole Fruit Smoothie
Lunch: Leftovers
Dinner: Open - Restaurant that serves GFCFSF meals - Joe's Crab Shack
Snack: Leftovers


Saturday, March 6
Breakfast: Eggs, Pancakes and Grits
Lunch: Snacks - Go Grocery Shopping for week
Dinner: BBQ Sante Fe Pork Chops with Salsa & Honey Dew Melon
Snacks: Apple and Almond Butter

Chicken Vegetable Soup

This recipe has been adapted from the "Chicken Vegetable Soup" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

Serves: 3

Ingredients
2 cups water
1 cup organic chicken broth (gluten and soy free)
1 chicken breast, diced into large bite sized pieces
1 clove garlic, minced
1/2 yellow onion, diced
1 bay leaf
1/2 tsp black pepper
3 tomatoes, diced (roma is fine to use)
1 small zucchini, sliced thin and halved
1 large carrot, diced

Instructions

1. In a medium saucepan, combine water, chicken broth, chicken breast, garlic, onion, bay leaf and pepper.
2. Bring to boil.
3. Reduce heat, cover, and then simmer for 1.5 hours (or until chicken is tender).
4. Remove bay leaf and discard.
5. Add zucchini, tomatoes, and carrots and bring to boil.
6. Reduce heat, cover, and simmer for 20 minutes (or until vegetables are tender).

Stuffed Zucchini

This recipe has been adapted from the "Stuffed Zucchini" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

Ingredients
1/2 Tbsp olive or canola oil
1/2 red onion
1 cloves garlic, minced
1/2 lb lean ground beef (or ground turkey)
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp cumin
3 medium tomatoes, dice (roma is fine)
1/4 cup sliced black olives (rinsed) - optional
1 large zucchini, cut lengthwise
1/2 Tbsp flaxseed oil

Instructions

1. Preheat oven to 350 degrees.
2. Cut zucchini lengthwise, and scrape seeds from each half, forming a cavity.
3. Rub zucchini with flaxseed oil, and then place in baking dish.
4. In a medium sized saucepan, heat oil.
5. Sautee onion and garlic until browned.
6. Add ground beef, black pepper, cayenne pepper and cumin - cook on low heat until browned.
7. Combine meat mixture (drain if there is a lot of juice) into bowl with tomatoes and black olives (if using).
8. Spoon into zucchini halves.
9. Cover dish with aluminum foil, place in oven and bake for 20 to 30 minutes, or until zucchini is tender.

Roast Chicken Spinach Wrap

This recipe is great for if you have Roast Chicken leftovers.

Serves: 2
 
Ingredients
2 Sandwich Petals* - flavor of choice (Agave Grain, Spinach Garlic Pesto, or Chimayo Red Chile)
1 Tbsp Olive Oil
1 clove garlic, minced
Handful Spinach
2 Stalks Asparagus, chopped
6 ounces Roast Chicken (can be served cold or reheated)

Instructions

1. In a small skillet heat olive oil
2. Saute garlic, spinach and asparagus for about 3-5 minutes (enough to heat everything)
3. Reheat Chicken - about 30 seconds in microwave if reheating
4. Heat Sandwich Petal in microwave for about 15 seconds
5. Layer ingredients in Sandwich Petal and  then roll
6. Enjoy!

NOTE:
Sandwich Petals are a mostly Allergen Free (No Gluten, Dairy, Egg, Peanut, Tree Nut, Shellfish, or Soy) flatbread (kinda like tortillas) that are blended from corn, flax, sesame, buchwheat, brown rice, sorghum, millet, quinoa, teff, and amaranth. They can be used in a variety of ways, such as: lasagna, sandwiches, burritos, enchiladas, desserts, and panini's. They can be purchased online here.