On my way

This year, I not only decided to return to The 17 Day Diet (I would rather call it a lifestyle plan) but also to start exercising more, spend less time on the internet, spend more time with my family, and watch less TV.  

I realized over the later part of last year that Facebook has become all consuming for me.  I was checking it at least hourly, most of the time more, and my train of thought often included, "I should post this."  I realized that I was addicted.  I decided that I needed to take a break from Facebook when I noticed how much data it was consuming on my phone.  I uninstalled my Facebook app and made a promise to myself to stay off for one month.  I am about 2 weeks into this and feeling great about it.  I was getting so upset daily about crap people post on there.  I really am quite happy to not know peoples opinions on politics and religion, etc.  My hope is that after a month I won't feel the need to be on there all the time.  I think, like most things, it is okay in moderation.

I  starting reading to my daughter again at bedtime. I used to read to her every night up to a couple of years ago.  She is almost 11 and I thought too old yo be read to,(she reads at a 10th grade level), but she asked me to start again.  I didn't realize how much I missed it.  I was thinking about why it stopped and not only because I thought she was too old but because it seems there was a TV program on every night that we wanted to watch.  So now, I am making her choose, either read or TV, not both.  She tried to talk me into reading at 9:00pm (her bedtime) but I set the time at 8:00pm. This tackled both less TV and more family time.


I am on day 17 of cycle 1 and have lost 7 lbs!!  I can't wait to add carbs back in.  I think this time around I am going to exercise on the carb days.  I have been doing 20-30 minutes of walking on the treadmill and then 30 minutes of yoga and exercise ball.  I have been trying to do this every other day.  I can't believe how great I feel.  My skin has cleared up, my back and shoulder are hurting less, I have more energy, and I have been sleeping better.  I hope to be at my goal weight by spring break in the end of March.  13lbs to go.  I am on my way to a better version of me.



 

Back on The 17 Day Diet--Carrot Ginger Soup with Chicken

We I gained 12 lbs over the holidays because I did not stay with Cycle 4 and now I am regretting it.  Started back up.  On Cycle 1 Day 12.  I have a lot less to lose this time so I am not surprised I have only lost 2lbs so far but I haven't weighed myself the past two days.  Discouraging but I am sticking with it. 


I made this soup yesterday.

1 tsbp Extra Virgin Olive Oil
1 cup of chopped white onion
1 medium chopped shallot
1 tbsp minced garlic
1 stalk of celery chopped
3 cups of shredded carrot
3 tsp reducec sodium Better Than Bouillon Chicken
1 lb of bonelss skinless chicken breast cut into bite-sized
1 tsp to 1 tbsp of powdered giner (to taste)
1 to 3 pinches of oriental 5 spice (optional)
6 cups of water


Saute onion, garlic, shallot, and celery in heavy bottom pan on low-medium heat until onions are almost translucent.  Add chicken and brown.  Add the rest of the ingrediants and bring to a boil, reduce heat to simmer and simmer for 1/2 hour. 


Strain soup with a fine mesh colander.  Pick out chicken pieces and save in a separate bowl.  Bowl strained liquid back in pain.  Put remaining vegatables in a blender with 1 cup of liquid.  Leave the center of the blender top off and cover with a dishtowel.  Puree while holding dishtowel on the top.  Pour puree in with the strained liquid and stir to mix, add chicken and serve. 

SIZE 6!!!

Just a short note today.  I am so excited that I have bought 3 pairs of size 6 pants this week and none of them are tight!! Thank you to The 17 Day Diet!

Braised Chicken with Kohlrabi Greens and Zucchini Mock Spaghetti Cycle 3 recipe

As I mentioned in a previous post, we received Kohlrabi in the CSA last week.  Lucky for me, some of my coworkers didn't want theirs so I had a ton of greens.  I couldn't find a lot of recipes so I decided to make up my own!. 



The Kohlrabi greens are very pretty with deep green leaves and purple veins.  To prep wash and cut out the hard stems.  This is easy if you hold the leave in half on the stem and then just slice down the edge of the stem.  Then coarsely chopped your greens.  I ended up with about 8 cups but you can use less.

Braised Chicken with Kohlrabi Greens and Zucchini Mock Spaghetti

4-8 cups of coarsely chopped kohlrabi greens, kale, or spinach or combination of them
1 medium sweet onion chopped
3 minced cloves of garlic
4 tbsp of EVOO (extra virgin olive oil)
1-2 tbsp of basil ( I use basil paste)
1 28oz can of crushed tomatoes
4 oz of mushrooms coarsely chopped (optional)
1 medium to large zucchini, julienned
2 boneless skinless chicken breasts


heat oil over medium-low flame in a large chicken fryer skillet or large heavy stock pot ( like a Le Crueset).  Had onion and saute until translucent.  Add greens and garlic and saute for about 15 min.  Add mushrooms and saute for about 5 more mins.  Add tomatoes and basil and heat until simmering.  And chicken breasts and simmer for approximately 20 minutes to 1/2 hour.  Check with thermometer the internal temp of chicken is 160 degrees. 





This is what the zucchini will look like


In a bowl or on a plate, place zucchini noodles.  You can microwave them for a min if you want to warm them up but usually the heat from the sauce is enough.  I also cut up the chicken after it was done and add back to the sauce but you could just ladle the sauce over the noodles and place a chicken breast on top. 

Enjoy!

Trick for Cauliflower Crusts

The past few times I have made the crusts I have done them like the photo below.  I pressed the "dough" in the pan with my hands so that it is even.  A trick for flipping it over is to put another piece of parchment on top and (with oven mitts on) put your hand on top and flip in over gently onto the counter.  Then you can pick it up holding the paper and put it back in the pan.  I use the same technique with the rack when they are done.  See below.  

I like using this type of pan to make them because you can cut them into bread size pieces with kitchen shears or a pizza cutter.  I loosely wrap them in wax paper and either wrap in foil or store in a partially open zip lock baggy in the fridge.  They will keep over a week but we end up eating them all before that.

Michigan tomatoes and asparagus with marinated artichoke hearts top with blue cheese egg salad

This was simple and yummy.  I just took a bunch of Roma tomatoes, blanch asparagus, and jarred marinated artichoke hearts and tossed them with some dried basil (I can't wait for fresh!!) a little EVOO and white balsamic vinegar.   Put that in a bowl and lay a few leaves of Boston Bib lettuce.

The egg salad is easy

6 hard boiled eggs
1/4 of low fat or fat free blue cheese crumbles
1/4 cup of fat free sour cream
2 tbsp of white balsamic vinegar

cut eggs in half and put yolks in a bowl.  Add to other ingredients to yolks and mash up.  Chop egg whites and then add to yolk mixture.

Spoon on top of lettuce.

Salt and pepper to taste!

Enjoy :)

Low carb Low Fat No Bake Cheesecake

I made this for a surprise for a co-worker.  I will post a photo this afternoon.

Bottom Layer
1 package of graham crackers
1/4 cup melted fat free butter substitute I can't believe it's not butter melted
1/4 of Stevia In The Raw
2 tsp of coco powder

put crackers in a food processor until crumbs add other ingredients until mixed, spread in the bottom of an 8"x8" glass cake dish or other dish of approximately same size.

add layer of Fresh Strawberries cut in halves


Filling

1 15oz container of low fat ricotta cheese
1 brick of fat free cream cheese
1 envelope of fat and sugar free instant vanilla pudding
1/4 cup of fat free milk

Mix all with a hand blender until smooth and spread on top of strawberry layer.  Add another layer of halved strawberries and refrigerate overnight. 

Drizzle with chocolate syrup or dust with chocolate shavings and serve with Fat Free Rediwhip.

Tuna Salad on a bed of greens with veggies and Marinated Artichoke Hearts

Tuna Salad
2 -7 oz cans of albacore tuna packed in water, drained and flaked
2 Claussen Dill Pickle spears chopped
1/2 of red onion chopped
2 ribs of celery chopped
2 tbsp of EVOO
1/4 cup of Bragg's Apple Cider Vinegar
1 tbsp of dill
salt and pepper to taste
1 squirt of Rooster Chili sauce(optional)

Mix all ingredients together and chill overnight

 I had this on a bed of bib lettuce, spinach, shredded carrots, alfalfa sprouts, tomatoes, and marinated artichoke hearts.  Soooo yummy.

Fresh rolls and seafood rolls The 17 Day Diet

Meijer is now carrying Rice Paper Wrappers which are super low in calories, fat, and carbs.  So this is my first attempt.  Not bad but I definitely need to practice!!  These are cabbage, carrots, sprouts, cilantro, mint, and green onion.  I also did two with lettuce instead of cabbage and Meijer Imatation Fat Free Lobster Meat.  They also make crab and they were on sale last week for .89oz package!!  The sauce is Hosin, rice wine vinegar, and Rooster Chili Sauce. 


For lunch today I am having a Flat Out bread wrap with crab salad that I made with low fat mayo and brown rice with lettuce. 


I was a little bad this weekend and cheated and drank but my weight stayed the same.  Two more days on Cycle 3 and back to Cycle 1 to get off the last 5lbs and hopefully even 10 more!!!  I even wore a bikini this weekend.  :)

Haven't felt this healthy in years. down 14.3lbs on The 17 Day Diet.

I have been doing The 17 Day Diet.  I am on Cycle 3 Day 8 and have lost 14.3 lbs.  My husband has lost 20lbs!!!  I am feeling so good and so healthy.  I put on some shorts yesterday that I couldn't even fit into last summer and they are too big.  I am not a dieter and never have been.  I hate that this is called a "diet" because it is really and change in eating habits.  Two of my aunts started the diet earlier this year and both of them are down to a size 4!  This sparked 10 other family members (my husband and I included) to start it.   I have tried eating less than 1200 calories a day and that didn't work.  I am beginning to believe that it is not just your calories but the types of food that you eat on this that make the difference.  We are eating so much more produce than we were and a lot less carbs.  My original goal was to get down to my prepregnancy weight, which I am almost at.  My new goal is to get 10lbs below that.  I am sure I can do because those numbers on the scale just keep going down and down!! 

Pasta on the 17 Day Diet

My lunch today is Shiratki Noodles and Laughing Cow Garlic and Herb and Sundried Tomato Basil wedges.  I cannot believe how little calories, carbs, and fat this is.  One package of noodles is only 40 calories, and two wedges at 35 calories each = 110 calorie!!!  I added some mushrooms and salt and pepper.  It is so easy to make because you just rinse the noodles, microwave for a min, drain and pat dry with paper towels, put back in bowl, add wedges and mushrooms and microwave for about 1 more min and done!!  And a side salad and you have a nice balanced meal.

I just found this too
101 recipes!

Ancient Grains for Breakfast: The 17 Day Diet

I never even thought of having grains besides oatmeal for breakfast.  This was so nutty and yummy. 

I just cooked them all according them all (black quinoa, wheatberries, and amaranth) the amaranth directions and added cinnamon, ground cloves, vanilla, nutmeg, and allspice.  Agave nectar and a little soy milk.

I also poached a pear in the microwave and topped that with plain nonfat sugar free yogurt and drizzled with agave nectar. 

Topped both with blackberries.  I felt like I was at a B&B!

Cold Veggie Pizza and Sundried Tomato Dip/Spread: The 17 Day Diet

We went to a benefit this weekend for a friend that has cancer and I volunteered to make something.  These turned out wonderfully and are very delicious and healthy!!!

1/2 of a sheet of crust

For the crust:
6 cups of riced raw cauliflower
1 1/2 cup of egg whites
1 1/2 cup of nutritional yeast (you might have to go to a health food store for this)
3 cups of Kraft Fat Free Mozzarella
1 1/2 cup of grated Parmesan
1 1/2 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix

To "rice" the cauliflower: I did this with my Cuisenart with a grating blade. I have read that you can use the "s" blade or hand grate with a cheese grater.

Preheat oven to 425 degrees. Mix all ingredients in a large bowl. On parchment paper lined 18"x26" baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!), press mixture flat  as thin as you can get it without having holes.  Sprinkle with herbs.

Bake crusts for 20 min and carefully turn over and bake for another 10-15 min


Sundried Tomato Spread/dip

1 32oz container of any brand of greek yogurt strained in cheese cloth overnight to make yogurt cheese
1 cup of oil packed sundried tomatos drained and blotted to get most of oil off
1/4 of basil paste


put all ingrediants into a food processor or blender until it looks like this:



This makes much more than you will need for the size crust I made but it makes an excellent spread for sandwiches or a dip for veggies!  Tastes like a creamcheese spread instead of yogurt.

To assemble the Veggie Pizza

I found cutting the crust with a pizza cutter first to be the easiest way.  I just approximately 2"x2" squares.  Spread each piece with the Sundried Tomato Spread and then top with your favorite toppings.  I did red onions, orange peppers, artichoke hearts and blanched asparagus tips.

Revised recipe and nutritional information for Cauliflower Pizza Crust

I changed my recipe a little this weekend.  Instead of a mix of regular mozarella and fat free, I went with all fat free.  No change in flavor!!  

Cauliflower Crust Eggplant parm Sandwich

I used my Cauliflower pizza crust recipe.  This is leftover Eggplant Parmesan (from The 17 Day Diet book), baby greens, and roasted chicken breast.  Delicious!

Addicted to Cauliflower? Almost to Cyle 2: The 17 Day Diet!!!

Well I think we have become addicted to cauliflower.  I made more of the pizza crusts and we are using them for sandwiches.  I have made Mushroom Leek "Rice" (recipe below)  twice over the past 10 days and Saturday I made this recipe for Mock Garlic Mashed Potatoes I used low fat cream cheese and no butter and they were FAB-U-LOUS!!!  I have gone through 6 heads of cauliflower in the past 10 days.    My husband has lost 8lbs so far and I think I have around 6lbs (haven't weighed myself since last week).  This diet is easier than I thought it would be.  Thursday we start Cycle 2 which means even more recipes!!


Mushroom Leek "Rice"


1 12 oz package of fresh baby bella mushrooms, washed and sliced.
Slice two leeks up to (where the leaves separate) into 1/4 inche slices, put in a bowl of water and let soaks for a few minutes and then strain in a colender.
1 head of cauliflower grated into "rice"
2 tbsp of Extra Virgin Olive Oil
1/2 cup of chicken, beef or veggie broth

heat oil over medium heat.  Had leeks and saute until they start separating.  Add mushrooms and sautee until they start changing color.  Add cauliflower "rice" and broth.  Cover and let simmer for about 5 minutes.  Enjoy!

CHOBANI Berry Cream Pie Recipe ---17 Day Diet

Chobani
I used this recipe and used Stevia In The Raw instead of sugar.  It was so good.  A little bit of a cheat because of the butter and Graham cracker crust but I haven't cheated at all yet and it was sooooo worth.  1/4 fruit and 1 probiotic serving.
Cream Pie Recipe 

Crazy Cauliflower: Things you never thought you could make. 17 Day Diet

So I recently tried a recipe for pizza crust made from cauliflower and I really wasn't that happy with the results.  It stuck to the pan and I thought the it was too many calories with so much mozzarella in it.  Last night I decided to try my own recipe.  I have seen chefs make sculptures out of baked Parmesan cheese so I decide to replace some of the mozzarella with Parmesan, fat free mozzarella and nutritional yeast (used frequently in vegan recipes as a cheese replacement.  I also changed the whole eggs to egg whites only.  I am very very happy with the results.  The texture was perfect.  So bread-like that if you didn't know it didn't have flour in it, you would never have guessed.  I am also going to use these for sandwiches, like you would pita bread.  I am also going to try doing another batch with different flavors, maybe curry.  Here is the recipe.  Enjoy!!



I did a huge batch that made three 9 inch crusts and four garlic breadsticks.



4 cups of riced raw cauliflower (see below)
1 cup of egg whites
1 cup of nutritional yeast (you might have to go to a health food store for this)
1 package of Kraft Fat Free Mozzarella (1 3/4 cup)
1/4 of regular Mozzarella
1 cup of grated Parmesan
1 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix


To "rice" the cauliflower:  I did this with my Cuisenart with a grating blade.  I have read that you can use the "s" blade or hand grate with a cheese grater.  It should look like this.




Preheat oven to 425 degrees.  Mix all ingredients in a large bowl.  Measure out 1 cup for each pizza crust on a parchment paper lined baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!).  Press mixture into a flat circle as thin as you can get it without having holes.  For the bread sticks, divide the remaining mix into 4 equal portions and make 6 inch logs on a parchment lined baking sheet. Sprinkle with herbs.


Bake crusts for 20 min and carefully turn over and bake for another 10-15 min.  They will look like this when done.  The bread sticks take 30 mins and you do not turn them over.  These browned perfectly.


To make pizza, top crust with sauce, toppings, and fat free cheese.  Place under broiler until cheese is melted. 





Serving size is 1 cup.

Italian chicken soup--The 17 Day Diet Cyle 1

Italian Chicken Soup

12 oz boneless skinless chicken thighs, trim fat and cut into bite sized pieces,

1 Sweet onion chopped

1 cup of chopped baby bella (crimini) mushrooms

1 clove of garlic, minces

1 24 oz can of crushed tomatoes and one can of water

2 cups of broccoli

2 cups of carrots chopped

2 cups of chopped baby spinach

1 tbsp of EVOO

2 tbsp of Balsamic Vinegar

2 tbsp of Italian Herb mix

In a heavy stock pot, brown chicken and onions in EVOO, then add all other ingredients.  Bring to boil then reduce heat and simmer for 20 minutes.

Red Cabbage Cole Slaw, Braised Salmon, and Dill Steamed Asparagus

This is probably the best salmon I have ever made.

Braised Salmon
1 whole fresh fillet of salmon
2 springs of dill
1 tbsp of Extra Virgin Olive Oil
juice of 1/2 lemon
1 tbsp of white balsamic vinegar
1/4 medium onion chopped
1/2 bulb of fennel chopped


place onions in the bottom of an ungreased 9 x 13 glass baking dish, cut salmon in half and place in dish like photo above, sprinkle olive oil, vinegar, and fennel, place on sprig of dill on each half, squeeze lemon juice over the salmon.  Add water to about 1/2 way up the thickest portion of the salmon, tightly cover with foil.  Place in a preheated 350 degree oven for 30 minutes.

I am going to use the extra serving cold on the cole slaw with a bed of greens for lunch.

Steamed Asparagus

1 bundle ( about 1lb I think) of Asparagus
2 springs of dill
juice from 1/2 lemon

Snap ends of asparagus and place in steamer basket with dill on top
squeeze lemon juice into water
steam until crisp tender (about 10 min)

Red Cabbage Cole Slaw

1/4 head of red cabbage
1/4 bulb of fennel
1 red delicious apple cored and chopped
1/2 sweet onion chopped
1/2 cup of plain Greek yogurt
2 tbsp of white balsamic vinegar
1 tbsp of olive oil
(sprinkle of fat free or low fat blue cheese crumbles)

Shred cabbage and fennel (I use a mandolin slicer but you could use a food processor with a thin slicing blade), put in bowl with onion and apple.  In a small separate bowl, mix yogurt, oil, and vinegar and then poor over cabbage mix.  Toss until well coated.

Makes about 4 servings, this will be 1/8 pro-biotic serving and 1 fruit serving.