Week 4 Update

Week 4

After last week, things could only get better right? Well, pretty much they did. I got back on track and had an excellent Monday - Friday. I stayed in my calorie range (1200-1400) and felt pretty good. The weekend was a little different story, as I was on a camping weekend with the Trail Dames..and that means I kinda ate off diet. I wasn't horrible, but I just couldn't resist a hamburger each night, and a Nathan's hotdog. I did manage to avoid all the sweets, but the smell of those burgers and dogs cooking over a charcoal fire...I just gave in. Especially as I cooked it all! But I decided that I wanted to eat that, and I did. And Monday morning I got right back on the plan.

I would say that one of the biggest obstacles I face every day is the fact that I don't really like a lot of vegetables. Other than salad items, I have a hard time getting enough veggies in every day. So I have been searching Pinterest for recipes and have been having some success with finding new things. So far my favorite has been a recipe I found for roasted cabbage. I never would have thought of that. But oh my, it was so good. I even went back for seconds. Which I have never done with cabbage before. Weird huh? Anyways, here's the recipe let me know if you try it and how it goes.

Roasted Cabbage with Lemon


Makes 3-4 servings as a side dish
1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.  (I actually just used spray olive oil.....sprayed it, then drizzled lemon juice on it. It was much easier in my opinion.)

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Yummy.

Weight lost this week 1.4 lbs
Total weight lost  13.4 lbs

You have to have confidence in your ability, and then be tough enough to follow through- Rosalyn Carter.