This was another rough week. I was definitely eating better than the previous week (except the day of ice cream), but the lack of exercise has definitely set me back a little. Serving myself up portions in smaller bowls and stopping eating once I'm full has finally become a part of my everyday meal routine, whereas before I was eating until there was nothing left on my plate and then quite often left feeling bloated.
Here are this weeks weigh-in and measurement results:
- Weight: 160.0 lbs 170.6 lbs
- Chest: 39" 39"
- Waist: 36" 40"
- Hips: 40" 41"
- Overall: Down 10.6 lbs and 5"
(red denotes initial measurements and weight)
So I lost another .6lbs and 1/2 an inch this week.
This weeks recipe:
Grilled Pear Salad
- Asian Pear
- Gourmet salad
- Blue cheese (1 pkg crumbled)
- Candied walnuts – used this recipe
- 2 tbs Champagne vinegar
- 1 tbs Dijon mustard
- 1/4 cup Extra-virgin olive oil
- 1 tbs honey
- Pinch of nutmeg
- freshly cracked pepper and salt
Using an apple corer, core the pear. Place the pear slices on the George Foreman Grill on medium heat for a couple of minutes.
Make the dressing. Gently whisk all ingredients in a bowl until well combined.
Entertaining tip: I made this dish as a side salad because we had friends over for a barbecue. I served each of the ingredients in individual bowls so that everybody could dish up their own salad according to their likes or dislikes. That way if somebody didn't like blue cheese, or couldn't eat nuts, they didn't have to. This also made it easier to serve the kids as they love the pear, but at least with my kids, they didn't want the rest of the salad ingredients.
Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 days.