Wow, what a trip! We had a wonderful time and ate what we wanted. I lost 2.5 pounds, but also ended up with a 24 hour virus that put me out of commission for an entire day and made me absolutely not want to eat. I do not recommend this method of dieting!
We actually ate fairly “on plan” most of the time and didn’t really go crazy. Jeff gained a half a pound, but was really happy with that.
One place we went that had a delicious “on plan” meal I want to replicate is inside the glorious Macy’s on State Street. Originally a Marshall Fields, this grand dame department store has 9 floors of escalators taking you up, up, and still farther up! There are 12 floors so some must be reached by elevator as well. It is a shopping mecca with merchandise as far as the eye can see! Officially, this is the world’s second largest department store.
There was one floor of casual restaurants and we chose to grab a quick lunch at Frontera Fresco. I had the Grilled Steak Huracha – a flat bread type of open sandwich layered with black beans, chipotle sauce, tangy fresh greens aged Cotija cheese and chipotle-rubbed steak, garlicky mushsrooms, grilled red onions and chihuahua cheese. Mmmmm. The boys chose to have chicken quesadillas which included fresh avacado, something new for them! They really enjoyed the meal too.
Our hotel served breakfast and even had Dannon Light & Fit yogurt at 50 calories per cup! I tried to eat one of their scrambled egg things to get some more protein but it seemed tasteless without the onions and veggies I usually put in it. Maybe my tastes are changing to more healthly ones!
This week we have to decide what phase or cycle to return to at the completion of this one. I am eager to lose more weight, and know I can do this now, so will probably return to Cycle 1. The rest of the family will be on cycle 2.
It is time to get back in gear and drink more water, get the exercise going again, and plan our eating strategy for the week. Yesterday I went to the grocery and got the salad veggies back in the house, but still need to prep them. Having the veggies chopped up and ready to go just helps so much!
Our menu this week:
| Tuesday | Dinner: pot roast (the kit was on special at Walmart), spinach salad made with onions, mandarin oranges, and homemade balsamic vinegar dressing. The kids were still a little hungry afterwards and grabbed some yogurt as dessert. What a good choice! Tried out my new crock-pot , a smaller one (4.5 quart) this time. |
| Wednesday | Lunch: turkey chili |
| Dinner: Costco stuffed salmon with an army of veggies, baked apples (will share the recipe when I figure that one out!) Think I will try this one! | |
| Thursday | Lunch: left over pot roast & veggies |
| Dinner: eating out with hubby’s new employee | |
| Friday | Lunch: Honey oven roasted Turkey roll ups, salad with fresh veggies |
| Dinner: Trader Joes tomato & roasted red pepper soup, Grilled Steak, sweet potato fries, spinach salad | |
| Saturday | Brunch: western omelet & Great Harvest Bread Company Dakota bread, fruit with yogurt |
| Dinner: Chipotle – get the Vegetarian Burrito Bowl! | |
| Sunday | Lunch: working on this one |
| Dinner: Pork tenderloin with A Perfect Recipe sauce, green salad, baked apples |
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