1 Week Down, Down 6 Pounds

Today is the final day of week 1 of my 4 week eating plan, based on The Fast Metabolism Diet.  The scale this morning showed 178.4.  That is 6 lbs less than my starting weight of 184.6.  In the past I have been content losing 1 lb a week when trying to lose weight.  This is mind boggling to me.  I am not hungry.  I am able to easily eat out at restaurants and dinner parties.  I am not saying that it isn't difficult.  I would love a glass of wine, some good crusty loaf of bread and a cheese board.  I also can't wait to get my hands on a cold beer and hot pizza.  What I am saying is that this eating plan is very doable.  I think I will be able to maintain it, for the most part, even after this 4 week period....with occasional side trips for that cheese, wine and pizza LOL.

I also like that I am able to feed others the same dinner I am having.  I have not had to cook anything special for me to eat.  Each evening I am required to have protein and veggies, regardless of which phase I am in.  My family and guests get the same protein and veggies.  If I am required to have fruit or grains for that meal, they get fruit or grains as well.  I might make potatoes for others to enjoy with dinner but I am allowed sweet potato on phase 1 and 3 and I prefer sweet potatoes anyway.

I made a pot roast for dinner tonight.  I served it with a steamed carrots/snow peas/broccoli mixture. A salad of mixed greens, spinach, scallions and summer squash tossed with a homemade Italian vinaigrette and mashed potatoes.  I was able to enjoy all of it except for the potatoes which didn't bother me at all.

I am sharing the pot roast recipe with you.  I made sure that all of the ingredients added to the roast were on the Phase 3 master list.

Sirloin Tip Roast

1 (4 lb) Sirloin Tip Roast

1 red pepper, cored and large diced

1 green pepper, cored and large diced

8 oz. baby bella mushrooms, sliced

1 Vidalia onion, sliced

salt, pepper, garlic and herbs to taste ( I used Tony's Tremendous Topping)

1/2 t. chili pepper paste (I used Gourmet Garden)

2 T. Hot Sauce (I used True Made Veracha Sauce)

2 c. vegetable stock

Place all ingredients into a slow cooker.  Cook on low heat for 8-10 hrs.  Print Recipe