Week Three: Because I'm Happy

Feb. 15, 2015
 
Y'all, I have lost another five pounds this week.  I am down to 189 pounds, 10 pounds in two weeks.  When we saw my progress, my trainer yelped and I nearly jumped for joy.  I have gone down a percent in BMI (read about BMI here), that's huge in two weeks. I really felt as if this could be possible.  I could lose 30% of my body weight and win this challenge.  I could not be more thrilled so I started working and working and working during my sessions.  So much so that my max heart rate went down.  We had to reset my heart rate monitor with my new lower weight.  My heart was getting younger.  Yes folks, like Meryl Street and Goldie Hawn, I too have turned back the clock.

Though by the end of the week I started feeling a little more like this. (BTW, I so love Death Becomes Her, duh!)

   

By the end of the week I could barely lift a weight so I took it easy for the three days with lighter workouts. I even had a hot dog last night (Oops!).  Today when I went to my circuit training, I felt as strong as ever.  Maybe I won't lose as much weight this week but I felt it more important listen to my body.  And today I had my best workout ever.



I feel so great.  I feel strong.  I feel pretty. I feel healthy.  But most importantly, I feel happy.

I'll probably be showing off these sassy curves in no time.  I might live a couple years longer.  I definitely won't need to ask any man to help me carry a 50 pound bag of flour at work.  But most importantly my head is clearer than ever and I am winning on this pursuit to happiness.


Healthy recipes of the week:

Burnt Garlic and Broccoli

• 4heads broccoli (approx. 1 lb.)
• 1/2 cup slivered almonds
• 2 heads garlic
• smoked paprika
• 2 tbsp. olive oils
• salt and pepper to taste

Toss all together in a bowl.  On a sheet pan, roast for 18 minutes in the oven at 375 degrees.  The garlic should be nice brown and the broccoli should have crispy tips!

Lite Coconut Shrimp Curry

• 1 tsp. oil
• 4 scallions, whites and greens separated, chopped
• 1 tbsp. Thai red curry paste
• 2 cloves garlic, minced
• 1 lb. shrimp, peeled and deveined
• 6 oz. light coconut milk
• 2 tsp. fish sauce
• 1/4 cup fresh cilantro, chopped
• 1 bell pepper large dice
• 8 oz.cremini mushroom
• salt to taste

In a large nonstick skillet, heat oil on medium-high. Add mushrooms and peppers until soft. Add scallion whites and red curry paste and saute one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over brown and enjoy!