Aug. 24th, 2010

tatsutahime: (Default)
HW: 257
SW: 219
CW: 219
GW: 160

By the end of April, I was 203 pounds and I was considered cured by my neurologist since I lost 54 pounds. Naturally, I fell off the wagon and now I’m 219 pounds. I’m more than a little disappointed in myself because I was supposed to be close to goal weight by this time. But this just means I have to set new goals now. I’m going to do this and do it right, finally.

Mini Goals

Aug. 24th, 2010 03:23 pm
tatsutahime: (Beating The Habit)
  1. Stop eating fast food for a month (if I can go without for a month, then it’ll be easier to abstain).
  2. Be at Onederland by my birthday (Oct. 11).
  3. Cut down soda intake and replace with water.
  4. Cut down carbs. Go for protein/vegetable meals.
  5. Exercise 3-5x a week. It’s almost fall, so soon it won’t be so unbearable to be outside.
  6. Goal weight by New Year’s Eve.
tatsutahime: (Bento)
1 tbs. ground saffron dissolved in 2 TBSP hot water (I used a pinch of thread saffron)
1 c. fresh lime juice (about 5 limes)
2 TBSP olive oil
2 large onions, peeled and thinly sliced
2 tsp salt
2 tsp black pepper
3 lbs. boneless chicken breasts, cut into 1-1.5 inch pieces
5 medium tomatoes, halved

Juice of 1 lime
1/4 c. butter, melted
1/2 tsp salt
1/2 tsp black pepper

1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 6 hours and up to 2 days in the refrigerator.

2. Start up your grill or oven broiler.

3. Skewer the tomatoes.

4. Spear the chicken.

5. Make the baste and set aside.

6. Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8-15 minutes. Turn frequently and baste occasionally. the chicken is done when the juice that runs out is yellow rather than pink.

NOTE: If broiling, no need to use the skewers.

Super easy, and the chicken stays moist, even when reheating the next day. Goes great with saffron rice and a coban salad.
tatsutahime: (Bento)
Ingredients (serves 4-6):
2 tomatoes finely chopped
1 onion finely sliced
2 cucumbers peeled and finely chopped
2 green peppers, seeded and finely chopped
½ bunch flat-leaf parsley. Chopped
Several good tablespoons of extra virgin olive oil
Juice of 1-1 ½ lemons
Salt and Pepper

Put all the chopped fruit and vegetables, together with the parsley, in a bowl and mix well. You can then pop this into the fridge to chill off a little. Make a dressing from the olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish salads, zingy and delicious, just make sure you have a very good quality olive oil that is tasty but not bitter. Just before serving, add the dressing to the salad and mix thoroughly. Feel free to splosh in some more olive oil if you think it needs a little extra.


tatsutahime: (Default)

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