Monday, January 11, 2016

A New Year Starts with... Dieting with The Hubs

The Hubs determined he'd like to lose some weight in the new year.  Furthermore, he was adamant that he wanted to do this through diet changes alone ("I go up and down stairs all day at work I get plenty of exercise!").  So, although I don't really care for "dieting," I am going on a Diet with him.  Because we support each other.  He puts up with a VERY messy house while I go on long runs while training for half-mary's; the least I can do is join him in a little crash dieting.  Hell, we all know I'd like to lose a few pounds too, and if we don't do a CRASH crash diet, what's the harm?

The Hubs' idea was not SO radical... no "shake for breakfast, shake for lunch, etc," although he did briefly entertain eating nothing but protein bars for breakfast and lunch.  I told him I just couldn't get behind that plan.  Think of the cost, for starters!  (That got him.)

He felt the best approach was to make nothing but CHICKEN BREASTS, RICE, and BROCCOLI for dinner every night for a month.  This basically means nothing but CHICKEN BREASTS, RICE and BROCCOLI for lunch as well, since that's kind of how we roll in our household.  After several days of discussion prior to the New Year, we agreed to be a bit more flexible.  it's CHICKEN BREASTS, RICE (white or brown, dealer's choice), and ALL THE VEGGIES YOU CAN HANDLE, COOKED ANY WAY YOU CAN THINK OF for dinner every night.  And the rice will be MEASURED - one cup per meal, and if you still feel hungry, more protein and veg.

He's eased up on the 30-Days thing.  We're going to follow this routine, I think, until he JUST CAIN'T STAND IT NO MO'.

So Sunday became a Food Prep Day, including preparation of what is a bit of standard for me at this point (but the boys don't exactly go gaga for it) - Roasted Root Vegetables. This batch included onion, turnip, parsnip, carrots, rutabaga, radishes and fresh, already-cut-in-half Brussels sprouts that I found in the Buy This Quick Before It Goes Bad section of my favorite produce department.  (AKA the Rotting Fruit Area) I've been adding these veg to bulk up my lunches and / or serve as a side dish with whatever The Hubs makes all week long.

As you might imagine, this quickly turned into a Creative Cooking Challenge.  We're 4 days in, and I've already decided I need Yummly on my side.  I found a recipe yesterday that I tried out.  CHICKEN BREASTS, White RICE (we are low on brown, not enough to make a meal... #GroceryShoppingFail), a TON of mushrooms, and, in fact, roasted BROCCOLI and cauliflower.  It made a great sauce by basically creating your own home-made version of the condensed mushroom soup you might otherwise use, and I really liked it.  The Hubs didn't love it but it was OK.  The Kid thought it was GREAT.  (Big Mushroom fan, that one.)  I tweaked it based on what I had on hand (added onion and actually steamed, then pureed, a half a Rutabaga and put that in the sauce too) but here is the recipe I used.

I made this!
One day this week I made CHICKEN BREASTS Fajitas, except I added a half a turnip to the fajita vegetables (leftover from Roasted Root Vegetables I'd made on Sunday, didn't want it to go bad... thought maybe no one would notice.) And of course, we served it over RICE, not on a tortilla.

I've been encouraging The Kid to snack healthier, too. Or at least keep the fresh produce from going bad.  With limited success.  

These apples are still here, and if you have any suggestions for what do with them... I'm listening.

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