3 weeks (and 1 day)

Jan 13, 2012

I've lost 32 pounds since I started optifast on 12/8. I feel pretty good with the exception of when I lift and stretch a little too much.

My office is in the midst of a move and I have the happy job of coordinating it. This is driving me crazy. My boss is also extremely demanding and I'm finding it hard to have the mental space and time to remember to take my vitamins and stop drinking 30 minutes before having my lunch - because when I do she always interrupts me and stretches it out so it's 2-3 hours before I eat once I stop drinking. And then that pushes my drinking and protein shake down to even further. I've also had to work late quite a few nights so by the time I get home I have a headache and feel ill until I eat.

I guess this is what happens when you need food but don't feel hunger. Anyhow, I'm trying to do better everyday. Today I got my protein shake in fairly early but my lunch only got pushed 30 minutes back from when I was hoping to have it. So now in 10 minutes I get to start drinking again! 

I am soo parched all of the time, I miss gulping down my water. I never had any trouble getting in my water before, because I gulp it down in a few minutes. Now, sometimes I forget and take a huge swig and then get a little ill getting it down. But I only forget once during that sipping session! My tummy makes sure of that.

I made my old standby basil and goat cheese chicken the other day and surprisingly it still tasted pretty good as a pureed glop of food. It's the easiest recipe ever and is amazing. Shoutout to the Barefoot Contessa. I stole her bone-in version and made it my own.

Here's what you'll need:
Boneless Skinless Chicken Breasts or Thighs
Plain or herbed Chevre goat cheese.
1-2 basil leaves per chicken piece
Olive Oil
Salt
Pepper
Parmesan (optional)


If you're doing thighs you'll want to pound them out and and then salt and pepper the inside, put down the basil leaves and spread goat cheese to coat. Then roll them up. Salt and Pepper the outside and put them in the casserole dish.

If you're doing chicken breasts, cut a slit in each breast, stuff in the basil leaves and then a medallion of goat cheese. Make sure they are salted and peppered well.

Once they are arranged in a casserole dish drizzle olive oil over them and if wanted a sprinkling of parmesan cheese.

Put in a preheated oven at 350 for 45 minutes.

Always start with fully thawed chicken for best results and juiciness.

If you're doing this pureed style add a tiny bit of broth to your blender to help it get going, it will still have all of the fabulous flavor.


Keep on keeping on! Your blogs keep me motivated! My crazy boss will not cause me to forget to take care of myself. I am worth taking care of!

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