Weigh-in: 132.0 lb
This is my “I just shovelled my driveway for nearly two hours by myself” look. Looking at this picture, I’m noticing that i think I actually have a pretty bad pelvic tilt. I wonder if this is why my back has been hurting for the last month and a half-ish.
Lost 0.4 lb from last check-in. Tiny progress is still progress! On Friday, I was actually sitting at 129.8lb, which was nice to see the scale under 130, but then of course, the weekend came and we went to a buffet for a friend’s surprise birthday party. To prepare for my inevitable overindulgence at an asian buffet, I prepared by eating a very light lunch – a small salmon steak with a side of broccoli florets and snap peas.
It was another bad week of not bringing my lunch, so I ended up going out for lunch basically every day. Fish and chips (I flaked off most of the breading and didn’t have much of the fries because I ran out of ketchup. Yep, keep those justifications coming.), Tucker’s Marketplace for a birthday lunch (I stuck to a lot of roast beef), burritos with a 2-for-1 coupon with a friend (I ate half for lunch and half for dinner). Not to mention the Superbowl snacks of puff pastry, wings, and copious amounts of beer. I just love indulging too much. Suffice to say, I started my week off limping.
This week though, I made a big pot of chili. At only approx 240 calories/serving, it’ll be good to last me through the week for lunches. I’m also vaguely cutting out starchy carbs because I find that to be the most effective way for my body to cut the belly pudge.
Spicy Fucking Chili
Servings: 9 || 240 calories – 14.2g fat, 5.9g carbs, 20.8g protein – per serving
- 1/2 purple onion, diced
- 4 carrots, diced
- 2 tomatoes, diced
- 4 cloves of garlic, minced
- 1 box of mushrooms (I used portobellinis)
- 900g lean ground beef (only because it’s cheaper than extra lean and I couldn’t find ground turkey)
- 1 small can of tomato paste
- 1 package of chili seasoning (you can also make your own, but they were on sale for like 50 cents)
- 5 scotch bonnet peppers**
- Roast your scotch bonnet peppers in the (toaster) oven at 425 degrees fahrenheit until blistered. I just leave them in until I’m ready for them. Cooking is a fluid, adaptable dance.
- Cook the onions and garlic in a small amount of olive oil on medium-high until the onions start to turn translucent.
- Dump the ground beef in and brown it.
- Dump all your chopped veggies in with the chili seasoning. Let it keep cooking until it gets all liquidy.
- Now dump your tomato paste in it and mix it all up real good. Turn the heat down to medium-low.
- Now, take your scotch bonnets out (not with your hands) and remove the stems. I blitzed them in my magic bullet with some water and dumped the mixture right into the pot. WARNING: Do not put your nose into the empty cup afterwards because it will burn. Learn from my mistakes.
- Mix everything together. Cover and let it simmer on low for 3 hours.
*I do not like beans but I’m sure you can add it to your chili if that tickles your fancy.
**Also, 5 scotch bonnet peppers is REALLY spicy. I only put that many in as a mistake. I asked a friend who works with hot peppers often how many I should put in. I sent him a picture of my container. He said half. I put in five. He meant half a pepper. However, the spice is not intolerable. Next time, I’d probably put in 1 or 2.
Thank you for reading. Hope you all kick ass next week!
Progress posts every Monday.