Week 4 has come to a close… Chris and I are both weighing in at the same as we have since week 2 (168 and 105 respectively), and my measurements have stayed the same. Chris is down half an inch in his chest and one more inch in his waist. Not bad!
I feel its also worth mentioning (for anyone else interested in doing this diet) that I’ve had to invest in a pregnancy-strength stretch mark skin toning oil… There has been that much re-composition.
Below are a few recipes that we’ve enjoyed this week — recipes in accordance with the diet and a couple of ideas for your cheat day. Enjoy.
1lb ground turkey
2 handfuls crimini mushrooms
2 medium carrots
1 medium onion
15oz pureed tomatoes
2 cups water
2 medium tomatoes
1 red pepper
2 cloves garlic, minced
8oz can kidney beans
8oz can garbanzo beans
8oz can pinto beans
(I also threw in half a zuccini and summer squash)
In a large pot or dutch oven, brown the turkey. When cooked threw throw in the onion, carrot, red pepper, shallot, until cooked threw. Add beans, tomatoes and water. Cook for up to 3 hours or until desire consistency is reached. Salt and cayenne pepper to taste.
Tuscan White Bean soup and giant salad with turkey. Both from New Seasons, but I’m going to put together a Tuscan Bean soup this week.
Chilean Sea Bass, Pinto Beans and Collard Greens with artichoke
Saute the Sea Bass with a sprinkling of Herbs de Provance and salt.
Place collard greens into pan with pinto beans and pancetta. Cook through.
Steam artichoke for 45 minutes, serve with side of olive oil and minced garlic.
Steak tacocs, refried beans, mixed veggies served on Lettuce shells. Pretty self explanatory
Below are Cheat Day foods — recipe for home made peanut butter cups follows the photos. Make them. They were unbelievably delicious.
(Belmont LOVES pancetta)
* 3 cups chocolate
* 1 cup peanut butter
* 1/2 cup powdered sugar, sifted
* 1/4 cup graham crackers, crushed
* 1 teaspoon sea salt
Full recipe and instructions