15lbs and counting

Okay, I thought it was 20 for a while but I had forgotten my starting weight. However, I don't think 15lbs is terribly bad so I'm doing a little "yeah me" on the old blog.

However, I have a beef with weight watchers. Somehow, they seem to integrate the need to obsess over every little thing into their program. I was on the boards today and everyone is FREAKING out about Thanksgiving. It's one day, eat your turkey and move on. Hey, I'm only have one dinner on Thur. and one on Fri. so I'll be ahead by one this year.

If I have to be crazy obsessive about every little thing, I'd rather be fat! Life is too short to wonder.

That said, I do appriciate WW for breaking me of the fast food habit and the mindless eating habit. I think those things alone have helped.

My game plan is to keep losing by just diet modification. When that stops working I'll kickstart my metabolism with excercise.


Okay, recipie of the day:
Miso fish with ginger veggie stir fry
I made this last night and Fox loved it too. Very low in calories (250 for a serving I think) and very tasty.

For the fish:
8 ozs of light white fish (the recipie calls for mackrel but I used orange roughy)
2 tbs of white miso
fresh or powdred ginger (as desired)
chili powder (as desired)
mint
1/2 cup white wine (sake if you have it, otherwise a semi-dry or sweet white wine)

Pour the white wine into the pan and bring to a boil. The original recipie called for 1/2 of the wine but I found it didn't cover the bottom of my pan so I added more.

Once boiling add the fish. Sprinkle chili, ginger and mint over fish. Simmer in the wine until the edges are done (took me about 5 min or so).

Flip the fish and reseason. Then, add the miso into the wine sauce. This stuff is paste like so I put one tablespoon on one side of the pan and then another on the opposite side. Then, mix it into the wine sauce until no lumps remain. Once you are finished with this, the fish will be about done so flip to coat in the miso sauce and plate. You can use the sauce to garnish, but that will add more calories to the dish.

Ginger Veggie stir fry

1/2 bad shelled edamame
3 bell peppers ( red, yellow and orange)
Shitake mushrooms (1/2 cup)
Bean sprouts, water chesnuts or bamboo shoots as desire (bean sprouts should go in at the end if used)
Emerils Ginger Terriyaki marinade
Chili power
Mint

Slice the peppers and mushrooms into bite-sized pieces. Add all the veggies and stir fry with the terriyaki sauce until veggies are warm through and crisp. Veggies should retain their color. I used about 1/2 cup of marinade for a fairly large quantity of veggies. Season with chili powder and mint and use as a base for the fish. Very filling!