DAY 7 TO LOSING WEIGHT
Hi guys, thanks for tuning in. I usually wrote the my blog every morning after I do my morning chores, but today, which is sunday, I woke up with a terrible stomach ache. So off to go to the bathroom. Little do I know, that today was full of trips to the bathroom. I's like to think that my body is doing cleansing.. lol.
In the morning, I took a glass of my lemon potion, a glass of drink, and a banana. Then, of course the toilet, somehow I can't hold it on. For lunch, I made vegetable fried noodle for my daughter, don't know if it call cheating, but I at 4 spoon full of that noodle. Then at 2 pm ate 1/2 of papayas. Stomach full, went to sleep ( because I stay late yesterday, and didn't get much sleep).
After I woke up, I feel a little bit hungry, so I took my lemon potion, and made my self a mushroom soup from Campbell, do you know that you can make a diet soup, I check out the site, and it contains lots article for being healthy and diets http://www.campbellwellness.com. And because I feel a bit tired, I add low fat milk to my soup. Not bad, i eat half cup of it, and feeling full.
Got weighted I am 68 kg now, so overall in 7 days, I have lost 4 Kg (8lbs).
Did I tell you that I bought shrimps yesterday, and I read that shrimp is high on cholesterol, but good on low fat diet. Hmmm confuse? shrimp are actually low in saturated fat and total fat. Recent research suggests that foods that are high in dietary cholesterol alone don’t raise blood cholesterol levels as much as foods that are high in saturated fat—in the case of shrimp, this is possibly due to the protective properties of omega-3 fatty acids ( according to http://lowfatcooking.about.com/od/faqs/f/shrimp.htm ). Godd huh..
So, I picked a recipe that's best suit my taste, here you go :
Shrimp with Spring Vegetables
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 pound medium shrimp, de-veined
- 2 garlic cloves, crushed
- Juice of 2 large lemons
- 2 sprigs of rosemary
- 1 large leek, white part only, sliced
- 1 medium zucchini, halved lengthwise and sliced
- 1 cup peas
Preparation:
Place shrimp in a large resealable plastic bag with lemon juice, garlic and rosemary. Marinate in the refrigerator for 15 minutes. Coat a large nonstick skillet with nonstick cooking spray. Sauté leeks and zucchini on medium heat until softened and leeks are fragrant—about 4 minutes. Add peas and cook for 2-3 more minutes. Add shrimp and marinade to skillet and cook until shrimp are no longer pink—about 3 minutes. Serve with rice or noodles. Serves 4.Per Serving: Calories 152, Calories from Fat 15, Total Fat 1.8g (sat 0.3g), Cholesterol 128mg, Sodium 174mg, Carbohydrate 14g, Fiber 3.1g, Protein 20.3g
http://lowfatcooking.about.com/od/fishandseafood/r/shrimpspringveg.htm
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