Judskii

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Diet Progress: Week 10

Weigh-in: 128 lb

Judskii Diet Progress Week 10

It looks like my belly is finally disappearing. Excuse me while I cartwheel in joy! I find that meal-prepping is the easiest, fastest way for me to lose weight. I’m mostly tempted to buy and eat large amounts of food when  I don’t have food readily available for me to eat. When I make my lunches ahead of time (and make sure that I remember to bring them), I feel much more guilty going out to buy that burger.

I’ve also learned that after I devour whatever amount of food in front of me, I’m still starving! But accepting the fact that I’m actually full and making myself wait the extra 15-20 minutes to stop the ravenous eating mode does wonders. Half hour after I finish eating, I realize that my stomach is actually fully bursting with delicious proteins and nutrients.

9 more days till the beach!

Curry Chicken Vindaloo and Red Lentils with VeggiesI was craving Indian food all last week and it took all I had to not go get the $9.99 Indian lunch buffet up the street from my workplace. The pull was very strong, and the value!! It was hard to pass up.

This week, chicken breasts were on sale for mega cheap. I got all that chicken you see above (a good 5 large ones) for only $7.50! I also bought another tray and froze those. This serves as my lunch for the next week. Curry chicken vindaloo with red lentils and veggies.

  • 5 chicken breasts
  • 2 medium carrots, chopped
  • a handful of brown mushrooms, chopped
  • 1 shallot, chopped
  • 2 cloves of garlic, minced
  • 1 tomato, diced
  • 4 cups of red lentils
  • 4 tbsp Patak’s Vindaloo Paste
  • Spinach
  • Salt and pepper

1. Salt and pepper the chicken breasts. Brown them in the pan and then set aside (they should still be raw on the inside).

2. Add to the pan your carrots, mushrooms, shallots, and garlic. Mix them around like you know what you’re doing.

3. When those veggies get a bit soft, add your tomatoes.

4. Add 4 cups of water, the Vindaloo paste, and your lentils. Mix them all up.

5. Add your chicken back into the pan and simmer, covered, until you’re pretty sure you won’t get salmonella. No one sees what I’m eating, so I just cut right into the breast to make sure. This took about 25 minutes. If you feel like it’s getting a little dry, add more water in. I think I ended up with about 6 cups of water in the end.

6. About 10 minutes before you think you’re done, add the spinach, and cover it back up so that it’ll wilt.

This meal was inspired by this pinterest post. I thought, yeah, I’m going to make that, and then proceeded to do something that kinda was like it, but not at all. I used veggies that I liked. I didn’t have an onion so that’s why I used the shallot.

The vindaloo paste was just purchased at a generic grocery store, and as such it tries to cater to a wider audience, meaning, it tastes nice and inoffensive. Definitely delicious, but lacks the deep flavour and is not very spicy at all. Still, I quite enjoyed my lunch this morning.

Because my chicken breasts were all sorts of different sizes, for calorie counting purposes, I divided the macros into the lentil & veggies mixture portion on its own and the chicken to be inputted into MyFitnessPal separately.

Vindaloo Lentil & Veggies – 9 Portions

279 calories / 3.3g fat, 44g carbs, 16.9g protein

Chicken was inputted into MFP as just plain chicken breast. – Per 160g

282 calories / 6g fat, 0g carbs, 55.2g protein

Progress posts every Monday.

 

Diet Progress: Week 9

Weigh-in: 129.0 lb

Judskii progress week 9

Oh my! I missed a week. It was the beginning of Daylight Savings Time and that’s why there is sunlight in my bathroom post-work on a Monday! Fantastic. I’ve lost 0.8 lb in the last two weeks, which is better than gaining! With my vacation looming in 16 days (!!!!!!!), I’ve become much more motivated to eat right, and have been doing well in the last two weeks. I think I only went to one buffet. I’m finally starting to see results, especially in my belly which I am most self-conscious about.

Judskii Week 5 week 9 comparison

 

It looks like I ate a gigantic meal in week 5. Except it’s a perpetual gigantic meal that keeps me hungry. I still can’t seem to drag myself to the gym to turn this flab to fab. I’ve just got over 2 weeks, and each night I go to bed early, thinking tomorrow’s going to be the day I go to the gym, and yet it doesn’t happen. Even if I get 8 hours of sleep, I’m thinking, if I don’t go to the gym, I can have an extra TWO hours. How do I break out of the cycle??

Judskii Food Week 9

This week’s lunch is actually super delicious. I took a chicken breast, butterflied it (cut it in half, lengthwise, but not all the way, so that it stays in one piece and opens up). I opened the breast, lay a slice of prosciutto inside with some old chedder, rolled it back up, and topped with salt and pepper, and baked until delicious.  With 125g chicken breast, 20g of prosciutto,  and 12 g of cheese (which is more than you think!) it only came up 300 calories! 48g protein, 0g carbs, 11g fat.

I paired this with some baked green beans. Veggies are super easy to make for me, and they’re so filling for a side with your lunch/dinner. This week’s green beans (about 3 handfuls) were tossed with minced garlic (3 cloves) and crushed chilis in oil (1 tbsp).  Only 50 calories per half cup.

Judskii Selfie week 9

I always loved the phrase “being skinny means you look good in clothes, but being fit means you look good naked.” While I’m not fit yet, I’m quite enjoying how I’m fitting into clothes! The red jeans that I had to put away a year ago have finally come back into the wardrobe. The shirt that I’m wearing here was bought for me by a friend about a year ago, and I could not for the life of me fit into it. I finally squeezed myself into it last week, and got so many compliments. I  was loving it! So even if sometimes I’ll feel discouraged, there are these little wins that keep me going!

Progress posts every Monday.

 

Diet Progress Week 7

 

Weigh in: 129.8 lb

Judskii Progress Week 7

What a stall, but at least I didn’t go up in weight. We are officially one month away until vacation, and I’ve gotta lose this pudge. It’s pretty frustrating when 1) I see no change in myself and 2) I throw away a week of clean eating by drinking excess calories on a night out. One night and I’ve got a stall.

I’ve got a pretty long lady cycle that I should be coming to the end of, and I feel like that (as well as the cheese and crackers) have got me bloated beyond belief.

(It’s probably the cheese and crackers.)

Hopefully, once my uterine lining sloughs itself off, I’ll actually see some real progress. Last time, I lost 4 lovely pounds.

As for this week’s win: I actually made it to the gym and pushed myself extra hard by adding weights to the benchpress. I usually do empty bar, but I huffed and puffed and was sore all over for the next few days. Gotta get strong arms to fly my first kite in California!

Judskii Lime Salt

I’m gonna call this stuff Lime Salt because that’s basically what it is. Introduced to me by my friend, Davindra (@1goatroti), I’ve become obsessed with this stuff. It’s super easy to make.

  1. Zest a few limes.
  2. Spread the lime zest out on a plate for it to dry out overnight.
  3. Crush the dried lime zest in with about 1.5x the amount in salt.
  4. Cut up some thai chili peppers.

I use this as a dip for strips green mangos as a low-cal snack. It’s sour, tangy, salty, spicy, and it takes me about 40 minutes of mindless eating for me to finish a half a mango. Super yummy! Though the salt is probably adding to my bloat as well. Perhaps I will increase my water intake further and just pee out the weight. A girl can dream!

Progress posts every Monday.

Diet Progress: Week 6

Weigh-in: 129.8 lb

Judskii Progress Week 6

I actually think the only time I’ve put this outfit on in the last three weeks is to take these photos. Every morning, I wake up to my workout alarm and say, “Not today, Gym. Not today.” In order for me to get to the gym by 6 (in time for a 1-hour workout), I have to be in bed by 9:30. There simply isn’t enough time in the day. I’ve got to figure out a better plan. It’s frustrating to see results on the scale but not in photos, but I do blame myself for that for not going to the gym. These muscles aren’t going to grow themselves, and I’ve really got to kick my own butt because vacation is in 36 days!

This week was actually great. I ate chicken and brussel sprouts for lunch most of the week, and on Friday, I was actually down to 127 lb. It’s the weekends that are killing me. Saturday was Valentine’s Day and boyfriend took me out to sushi buffet. I did my best to stick to just sashimi and proteins. Sunday, we had breakfast with his parents. Filipino food is especially full of sugars and fats and gluten. Sunday night, I worked the inventory shift at my retail gig, which means the company provided us dinner — pizza and candy.

Judskii Chicken Mealprep

This is what I try to do every week when prepping my meals. I basically buy some chicken breast (10$ for 5 breasts at WalMart) and bake them with different flavours, to make eating chicken breast during the week not seem so stale. The two on the top left have salt & pepper, basil, thyme, oregano, and hot sauce on them. Top two on the right are stuffed with mozzarella cheese, with tomato paste, oregano, basil, and salt and pepper to make some pizza chicken. The lonely one on the bottom is spread with Keen’s Hot Mustard with some shallots on top because my house has no onions. Bake them in a 375 degree oven for 25 minutes.

I pair these breasts with whatever veggies I fancy having. This week is sugar snap peas from Costco. They are SO good. Veggies get roasted in the oven at the same time with just some salt and pepper, and a tiny bit of olive oil if I feel like it. Don’t EVOO the sugar snap peas. Do put it on broccoli.

Progress posts every Monday.

 

Diet Progress: Week 5

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.

Diet Progress: Week 4

Weigh-in: 132.4 lb

Judskii Week 4 Progress

What a terrible yet delicious week it has been, and it shows! I only got to hit the gym twice this week (once in some random Goodlife in Scarborough). We got hit with a nasty snowstorm today and somehow I made it to work on time. Got a third “workout” if you can call it that when I tried to pull into the driveway but couldn’t, so I had to shovel all the snow myself and worked those obliques hard! I don’t know if I was just having a good day last week, but I seem to be bulging every which way today! It’s discouraging, but we must keep pushing through!

Weekends with boyfriend and outings always mess up my diet though. Saturday, we had some awesome xiao long bao (soup dumplings) with some other not-low-cal Chinese food. On Sunday, we went for hot pot. I can never say no to some delicious hot pot. It’s delicious, and not totally unhealthy! Although, I probably ate more than I should have of that fatty fatty lamb.

Xiao Long Bao Dim Sum

Xiao Long Bao Restaurant at Brimley & Huntingwood

In terms of meals this week, I wasn’t able to do a whole week prep. On Monday, I grabbed some emergency soup and emergency protein bar from their respective stashes. Tuesday night, I made some awesome low-cal tuna salad and ate that for lunch for the rest of the week.

Judskii Tuna Salad

Ingredients:

  • 3 cans of low sodium flaked tuna, drained
  • 1 medium carrot, grated
  • Quarter of a red onion, finely chopped
  • 3 stalks of celery, finely chopped
  • 1 tbsp hot mustard (I used Keen’s)
  • 1 cup of greek yogurt

Mix all the ingredients together. Makes 4 servings. 133 calories – 4.6g fat, 5g carbs, 17g protein.

I topped a toasted slice of PC Multigrain Rye  and 15g of mozzarella to make a yummy tuna melt for 253 calories (9g fat, 20g carbs, 23g protein).

Progress posts every Monday.
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