Weigh-in: 132.0 lb

Judskii Progress Week 5

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.

Judskii Chili

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**
  1. 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.
  2. Cook the onions and garlic in a small amount of olive oil on medium-high until the onions start to turn translucent.
  3. Dump the ground beef in and brown it.
  4. Dump all your chopped veggies in with the chili seasoning. Let it keep cooking until it gets all liquidy.
  5. Now dump your tomato paste in it and mix it all up real good. Turn the heat down to medium-low.
  6. 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.
  7. 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.