As always, the best laid plans always have some sort of curve ball thrown into them. In today's case, it's a rather horrible cold/sinus infection combination. I'll spare you the details, but all was not lost! The day started pretty awful, as the first day back from vacation usually does, but quickly turned around. My quick food run at noon to the local fruit and veggie mart as well as the grocery store to get some popcorn revitalized me and reminded me of just how fun cooking for myself can be.
Found my starting weight: 235.8
So the end goal for Dec 31 is: 145.8 (with the final 10 pounds to be lost in 2014)
I'll do weekly weigh-ins on Thursdays to track my progress.
Daily calorie goal: 1400
Real calorie intake: 1269
Today I ate very well-- made chicken wild rice soup for dinner, which has a recipe included below. It's one of my favorite go-to recipes for when I'm not feeling well, and the bonus is that it's pretty low calorie while still being really filling.
I also did a short at-home routine that began my attempt to start strength training in earnest.
So, for those who love chicken, wild rice, and soup, here it is:
Ingredients:
Pam spray
1 finely chopped onion (about 3/4 to one cup)
1/2 c. grated carrots
3 cloves garlic (or to taste. I love garlic.)
1/2 lb. sliced mushrooms
1/4 c. all purpose flour
6 c. chicken broth
2 c. cooked wild rice
1 lb. boneless skinless chicken breast (I use around 4 chicken breast halves)
1/2 t. salt
1/2 t. curry powder
1/2 t. mustard powder
1/2 t. ground black pepper
3 T sweet white wine
2 c. skim milk
Directions:
Spray pan with Pam and saute chicken, onion, garlic, and carrots for five minutes (or until chicken is cooked through). Add mushrooms and saute for two more minutes (low enough not to brown). Then add flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, then reduce to low heat and let simmer.
Next, add the rice, salt, curry powder, mustard powder, ground black pepper, and wine. Allow to heat through, then pour in milk. Let simmer for 1 to 2 hours. (Note: Do not let boil or your roux will break.)
Nutritional information: approx 292 calories for a fourth of the recipe, though this is not necessarily completely accurate. I used myfitnesspal to calculate it, but good luck!