Losing Weight at the Beach House

The kiddos go back to school this morning, so I finally have a chance to get back onto the computer.  As I blow the crumbs off the computer key board that have been left over from the kiddos holiday computer activities I wanted to let you have a few shots of a couple of healthy meals I prepared and ate last week.  I had a weigh in on Sunday and yes I've dropped another kilogram in 10 days. So that's five altogether and believe you me I am counting.  So the speed over these last ten days is not as riveting  as the first 4 kilos in 2 weeks, but I am heading in the right direction on this most sustainable of diets.  It's loosely based on the CSIRO diet, which for those that don't know, is one that was devised and comprehensively tested by Australia's National Science Agency.  It is relatively high in lean protein and it has reduced carbs, but not by cutting anything out altogether.  This one also lets you have 3 glasses of wine a week but I have cut it out altogether, cause I can and I figure I'd rather put those calories toward food and not alcohol.  And my ability to stop at 3 drinks per week is limited, so better not to even go there.

So the first recipe was a roast rack of lamb with beautiful roasted vegetables.  The CSIRO diet suggests that as veges are all but fat free, you can have a pretty well endless supply of them.  Here I have parsnips, red capsicum,  beetroot, courgettes or zucchinis and eggplant.  I just sprayed them with a little extra virgin olive oil and roasted them with a Frenched rack of lamb.  I removed all the visible fat from the rack.  The other benefit was Mr Beach house loved it.

To make the lamb a little more flavoursome I made a crust of chopped mint and garlic ( 1 clove) and patted it on the top after a light spray with oil, which you probably don't need.  When it came out of the oven after 45 minutes I squeezed half a lemon over the lamb.

Next up is a chicken and bean salad.  This one has canellini  (white) beans in it, which add to the protein content, keeping you nice and full

Warm Chicken and Bean Salad

1 can of white beans drained and washed

Half a roughly chopped red onion

10 kalamata olives

A handful of Danish feta. You could use low fat feta if you like, but it doesn't taste as good

1 tablsespoon of peanut oil

400g organic chicken tenderloins

30 green beans topped and tailed

1 clove garlic crushed

mint

The dressing is just a vinegarette made of 3 parts extra virgin olive oil, 1 part white wine vinegar and a teaspoon of Dijon mustard.

Method

Moderately heat the oil and throw in the garlic.  Fry off the chicken until it browns.

Blanch green beans in boiling water

Whilst the chicken and beans are cooking, combine  the first 4 ingredients in a salad bowl. Drain the green beans and place them attractively with the chicken on top of the salad, dress with Dijon mustard.

Top with torn mint leaves.

You may be able to tell from this shot, that I ate alone that night.  Mr Beach House came in later and polished of his half of the salad left in the bowl.

Well the weight loss odyssey continues.  I'm almost half way there and it's only been three weeks.  I call this dieting the easy way!!! Although as we all really know there is no easy way, like all addiction you have to really want it.   Have  great week gals.

I am entering this post in a great competition concerning legumes which you can find out about

here

 Annuncio-legumi-che-passione-numero-41

and here

 The Well Seasoned Cook- My Legume Love Affair

Today I am linked up with

http://boogieboardcottage.blogspot.com

http://www.iheartnaptime.net

http://thetablescaper.blogspot.com

http://betweennapsontheporch.blogspot.com

http://houseinroses.blogspot.com

http://www.homesavvyatoz.com

http://astrollthrulife.blogspot.com

http://linda-coastalcharm.blogspot.com

http://chef-n-training.blogspot.com

http://www.sugarbeecrafts.com