24 lbs down..hallelujah!

Hello to all!
I know my last blog was published today but it was originally written on the 10th..I just somehow forgot to click publish...sorry :) As the title declares, I have lost 24 lbs in just three weeks. Some of you are probably saying oh she has to be starving herself etc. Well let's get this straight here and now.. I am not starving myself nor will I ever because I LOVE food...hello that is what made me fat to begin with..lol. I have just been using portion control and making sure I eat things that are nutrient rich; meaning fruit in the morn and lots of veggies with every other meal. I use the "My plate" theory for portion control. If you are not aware of what that is; It is 1/2 plate veggies, 1/4 plate protein (3 oz)
& 1/4 plate starch ( if you must). Now my plate is 9inch round plate, not one of the bigger plates that are now called the "dinner" plate.  I also eat 5 meals a day; spreading my caloric intake throughout the day has lead to less cravings for me :)  I make sure I drink at least 8 8oz of water a day if not more. Last but not least, I gave up all sugars except for what it nay call for in a marinade etc. meaning NO DESSERT, CANDY or anything that is completely sugar. I also make sure I'm Done eating by 7pm and don't eat before 6am.
Now your probably thinking I must be working out hard core. Well actually I haven't done a thing until this week. I actually borrowed a routine from Lauren Conrad's Blog post. I have started with her three week challenge of 25 push-ups a day & 100 Crunches. As per usual I have altered it just a smidge. I do the 25 push-ups but I do 50 regular crunches and then I do 50 scissors. You can do the scissors in the traditional "V" position or laying on your belly w/ head rested on arms and lifting your legs in air then doing the scissor movement. I find the last position puts less pressure on my back at this moment.
So since I promised I would be Honest...Let me tell you about this weeks uh-oh moment.
I was given the honour of being invited to a lovely young ladies' cotillion. I knew that the menu was more or less going to be unhealthy. So instead of punishing myself, I figured what the heck after 24lbs I deserved a cheat day! The Dinner didn't even begin to be served til 8:30pm...no-no #1. The salad was your traditional side salad essentially still healthy until I put regular Ranch Dressing on it...no-no #2. The main course was grilled chicken breast and Green Bean Medley but then there was a  Poppy & Dill French roll and butter to be had...No-no #3. Lastly came the dessert, a lemon cake...no-no #4. Needless  to say after consuming the dessert, I had a massive headache due to the sugar rush. Guess what that taught me? I won't be eating sugar in form of desserts etc.  for a long time because that headache was enough of a reminder to allow me not to struggle with my sugar addiction :) Oh and let's not forget the 2 pieces of Dove Dark chocolate that decorated my place setting too...no-no #5. Lesson Learned my friends!

I have been quite active on Pintrest lately and if you follow me you have been seeing various different recipes I have found. I will share 1 of those today plus two "salads" that have become my fave; very strange for a former non-veggie eater.

Cheater Korean Beef Bowl - originally from damndelicious.net
1/3 cup Brown Sugar ( may substitute honey)
1/4 cup low sodium soy sauce
1 TBSP seasame oil
1/2 teaspoon red pepper flakes, or more to taste
1/4 teaspoon freshly ground ginger
1 TBSP vegetable oil
3 cloves of garlic, minced
1 LB of ground beef ( may use lean beef or substitute ground turkey)
2 green onions, thinly sliced
Cilantro, chopped
Cooked rice for serving (may use brown rice)

 In a bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes & ginger. Heat vegetable oil in a large skillet over medium high heat. add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3- 5 minutes, making to sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately with rice; garnish with green onions, cilantro and sesame seeds.

Jamie's alterations:
I sprayed my frying pan with non-stick olive oil spray instead of vegetable oil.
I 86-ed the sesame seed oil & seeds
I used ground turkey, which I cooked thoroughly
I served it over brown rice

Beef Stir Fry ( serves 3)
10 Slices of 1/4 inch thick flank steak
2 green onion, thinly sliced
1/2 medium yellow squash, thinly sliced
1 clove garlic, minced
1 egg, scrambled
Cooked Brown Rice to serve
Sea Salt &  Fresh Ground Black Pepper to taste
1-2 TBSP Low- Sodium Soy Sauce

First spray pan with a non-stick olive oil spray. place flank steak in pan w/ garlic and ground pepper to taste. Cook til meat is browned and middle is barely red. Pull meat from pan, place on a plate to the side. Next place summer squash & green onion in pan.  Salt & pepper to taste. Saute until tender.
Remove from pan. Next scramble the egg in pan. In a different pan, Put the pre-cooked brown rice xand steak in the pan over simmer heat. Begin to add soy sauce until the rice turn just a tad bit browner. Next stir in Vegetable mixture & cooked scrambled eggs. Garnish with the top portion of green onion and serve.

Salad #1
1 small Avocado, sliced
1 Tomato ( I use Roma )
10-15 Baby Spinach leaves
1 Medium Cucumber, peeled
Salt & pepper to taste

Salad #2
1 Roma Tomato
1/2 Med. Cucumber
1/2 Small Avocado, sliced
8 (perline size) Fresh mozzarella balls
Salt & Pepper to taste

 I have also made this without the Cucumbers and still quite delicious :)
 As you can see all of these salads are made without any dressing of any kind...the avocado and and salt & pepper add enough pizazz to not warrant a dressing :)