Week #1 Progress Report…

So far my diet goals for January are right on track. I must admit that I have been missing alcohol, but so far all is well and I feel pretty good. Every single morning this week, I cooked a delicious omelette with mushrooms and bell peppers. Along with this, I had 1 piece of whole wheat toast w/ butter, a large glass of milk, and 1 banana (usually eaten at work around 10 or 11am to help me make it until lunch).

I also managed to stay on track at work. Lunch every day was baked chicken with corn, along with my usual side snack of sliced bell pepper, and pear slices. In the afternoon when I hit my 3:00 slump, I had apple and mango slices. Sometimes I also had an extra banana or orange on days when I was a little extra hungry.

I didn’t cook dinner as much as I was hoping to this week, but I still did not cheat on my diet on those days. I did, however, cook 1 dinner this past week for myself and the roommate. It was healthy and delicious, and now I have 1 new recipe to add to my growing file. It was super quick and easy, so I am extremely happy about that. If you want to try it, here it is:

Sauteed Shrimp with Asparagus

Heat 2 tbsp. olive oil in a skillet. Scatter 1 clove of thinly sliced garlic and cook 1 minute. Add 10 oz. peeled shrimp, 1 cup chopped asparagus, and some chopped scallions (my addition). I also added broccoli and cauliflower for some variety. Cook 2 minutes, until shrimp is opaque (I used already cooked frozen shrimp that had been thawed). I just sautéed everything together for a few minutes until the veggies seemed nicely cooked. Topped it off with squeezed lemon and ground pepper. Yum!

I will definitely be adding this into my regular rotation.