How I Lost 15 Pounds in 2019

How i lost 15 pounds in 2019

How I lost 15 pounds in 9 weeks

We are barely into March and I am just about ready to hit the 15 pounds lost mark for 2019! I am amazed at the results that I have had. I have lost and gained weight many times in the past but this has been the most consistent weight loss I have ever had.

(The photo on the left of the collage is me at my heaviest weight, around 215 pounds. I’m almost 30 pounds down from that weight.)

Slow weight loss means sustainable weight loss

Gaugegirl training 6 week shred meal planAlthough I have been losing less than 2 pounds per week – which incidentally is the most that experts recommend you lose – I think anyone will agree that if they lost a pound a week they are not going to feel upset at 15 pounds lost! The faster you lose weigh, the more likely you are to regain it because extreme measures are what result in extreme results and extreme measures aren’t a lifestyle.

Diets do not work

Most experts agree that diets do not work. The ones that tell you diets work are usually trying to sell you on their diet. It has to be a lifestyle eating change that you can keep up in order to have lasting results. I did use a meal plan but it is one that encourages healthy lifestyle changes and is not a deprivation diet and that’s the GaugeGirl Training 6 week shreds. Christine from GaugeGirl training has over a dozen meal plans that follow the same principals – counting macros and cooking your own food in order to lose weight by eating healthfully.

One days food on GaugeGirl Training Italian 6 week shredI started losing weight immediately

Starting my first 6 week shred, I started to lose weight right away but it was super slow. In fact, if I was basing it only on pounds I would probably be upset but Christine was smart and has you take your measurements. I lost 5-1/2 inches off my waist over the 6 weeks. All of my clothes were too big after just a couple weeks!

What is macro approach to weight loss

Macros, short for macronutrients, are the things that make up all the foods we eat. We know them as protein, carbs, and fat. Instead of counting calories, the GaugeGirl Training plans focus on the balance of macros. Christine does not allow the macros to be shared or the recipes, because this is her business and it is worth paying for! I wish that I had tried it sooner, I had been following her on social media for over a year before I finally decided to pay for the plans.

How i lost 15 pounds in 2 months

Egg muffin recipe from Gauge Girl Training 6 week shredFollowing the GaugeGirlTraining 6 week shred exactly, as Christine laid out, was not easy but it was not that hard either. I purchased the Vegetarian shred and the Italian shred and I was able to make substitutions pretty easily as long as I didn’t mind focusing on what I was doing and doing the math. This is what I did to be successful:

  • No cheats during the shred, which is one of Christine’s rules. She also does not allow alcohol during the shred but I don’t drink so that was not an issue for me.
  • Meal prep for the entire week each Sunday. It took 3-1/2 hours and messed up my old back injury but I prepped every breakfast, lunch, and dinner for the entire week so I had no temptation to cheat. I knew if dinner wasn’t prepped I would be too tempted to get take-out but I wouldn’t throw away food.
  • Utilizing the facebook support group. When you purchase a shred or plan from Christine you get access to a private facebook group and asking questions plus asking for support and providing support to others was a big part of what kept me motivated.
  • Taking measurements was key, like I said above if I was just going on the scale I would have felt disappointed but the amount of inches I lost blew my mind. My body was reshaping even though it wasn’t losing huge quantities of pounds. Yes fit medal American Cancer Society fundraiser
  • Being patient was also important. It takes time to gain weight so it will take time to lose it. Not expecting it to happen overnight and committing for the long haul were also important for me.
  • FOLLOWING THE PLAN!!!!!!!!!! Sticking to the macros even when I was making substitutions was really important.

I see people in the support group saying they’re not going to follow part of the plan or they are going to drink alcohol or they’re not calculating macros when doing their own thing. WHY!?!? You’ve purchased a meal plan, if you don’t follow it what’s the point?

weight loss tracker calendar 2019While reverse dieting I have continued to slowly and steadily lose weight and inches. I am beginning another shred this week (March 11th) because I am not yet at my ideal weight. GaugeGirl Training recommends doing no more than 2-3 shreds back to back but you can reverse diet and do another shred once finishing your first. I am currently about 10 pounds from my current goal weight but I’m still 9% higher in body fat than I want so I still have a ways to go but the 6 week shred has definitely jump started my progress!

Homemade Vegan Yogurt, Part One

Or – What not to do.

home made instant pot vegan nut milk yogurtI can’t remember where or when I discovered that you can make yogurt in an instant pot. I didn’t even know what an instant pot was a month ago! As soon as I knew it was possible I could not stop thinking about making my own vegan no sugar added yogurt. When you are lactose intolerant and watching out for FODMAPs, store bought yogurt is pretty much off limits. SO after thinking about it for a bit I bought an amazon warehouse deal crockpot brand slow cooker/pressure cooker for $50, some vegan yogurt starter, and after having read several yogurt making blogs and recipes – both vegan and non vegan, I was sure that it was going to be easy! All it took was time.

The first thing I noticed was that unlike the Instant Pot brand pots, when I hit “yogurt” and then “temperature” as the recipe instructed, it did not say BOIL on the display. It was at that point that I read the completely useless directions that came with the crock pot that said yes, you can adjust the temperature on the yogurt setting but nothing about boiling. I did not have a food thermometer, something I would come to regret, so I decided to just hit the yogurt button and hope for the best.

8 hours later I had some very yummy smelling lukewarm almond milk. I decided it must have been the not boiling that did it so I set out the next day to get a digital thermometer with a cord so that I could set it to let me know when it hit 180 degrees. I also bought the recommended silicon whisk and two more containers of almond milk. I was certain that it would work the second time.

After heating my milk to 180 degrees and adding the yogurt starter with the silicon whisk, just as the instructions said, I placed my almond milk mixture back in the crock pot and hit yogurt. 4 hours later, I really wanted to see what it was looking like in there so I opened it up – again it was full of very good smelling almond milk that was no thicker than when I poured it into the bowl. It was at that point, more closely reading the instructions that came with the Cultures for Health vegan yogurt starter that I saw the sentence “You can make yogurt most nut milks except commercial almond milk.” Noooooooooo! I decided to finish the 8 hours after I stirred in some flax meal to hopefully thicken it, as some blogs suggested. 4 hours later all I had was a bowl full of almond milk with 4 tables of flax meal at the bottom of it.

This time I saved the now-fermented almond milk with probiotics to use for smoothies.

However I have now determined that I MUST make vegan yogurt. I can’t not. I have now put 16 hours, a $50 crock pot, a $9 yogurt starter, 4 containers of almond milk at around $4 each, a $15 digital thermometer plus my order of new yogurt starter, a nut milk bag, and pectin from Amazon. I will make vegan yogurt, no matter how long it takes! Stay tuned.

My Low Carb Vegetarian Adventure – Yes You Can Do Keto Meat Free!

In any long term health and weight loss journey, you’re going to hit points where you lose momentum. Any time you’re attempting to lose a significant amount of weight, 50, 100, 150 pounds, sometimes more, it is going to take a significant amount of time. If you lose a large amount of weight very quickly, like people do on shows like The Biggest Loser, you will likely gain it all back. Losing slowly, you have a better chance to keep it off but you are talking about doing this over years. It’s very easy to get lazy, cheat too much with food, not put your all into your workouts, especially after you’ve lost a lot of weight.

I hit a plateau and decided to try low carb

On a whim, after seeing it on a friend’s Instagram, I decided to try Bodybuilding.com’s “Still in it 17” challenge. I knew my eating had gotten lax, I wanted to kick the sugar and kick my own ass so I decided that I wanted to try a high protein diet. I have been a vegetarian or a pescatarian (eating seafood but no other meat) on and off for most of my life, and after a bad experience with some raw chicken 7 or 8 years ago I have been sickened by the thought of ever eating it again.

I knew that I did not want to add any animal proteins to my diet but I was sure that there was a way to do high protein without eating more meat.

I tried eating high protein without adding meat

Eating more things like peanut butter, tofu, and cheese had an unanticipated effect – when I looked at my macro breakdowns I found I was actually eating high FAT not high protein, so I decided to try the ketogenic diet (usually called keto), which is a high fat low carb diet since that is basically what I was doing anyway. While not counting macros I check my percentage breakdowns in SparkPeople (you can do the same thing in MyFitnessPal if you prefer it) to make sure that I was getting higher percentages of fat and protein that I am carbs. My goal is 50-60 grams of carbs maximum per day.

Vegetarian and vegan sources of protein

Because I found that eating eggs makes me nauseated, I decided to try tofu scrambles instead of eggs. Tofu is not carb free, but it is high in protein. I made a spicy Sriracha tofu jerky recipe from Pinterest and I highly recommend it for an easy to grab snack. If you are not concerned about consuming soy, edamame frozen in or out of pod is also a great source of protein.

I start every day with a spoonful of peanut butter and as a peanut butter addict I think this is the great thing ever. Because I am also lactose intolerant, I try to avoid milk products. In the past I used whey protein but my favorite protein shakes are the Vega One vegan All-In-One Nutritional Shakes. My favorite flavor is mocha because you can mix in coffee. I make them with almond milk but you could also make them with dairy if you don’t limit your dairy. As with the tofu, these do contain carbs but not huge amounts. When I first tried the Vega One I ordered the variety pack from Amazon so that I could try a couple different flavors without having to buy a big expensive jar. I do find that the prices on the Vega One are in line with most other protein shakes and powders but they have no added sugar. Sugar = carbs.

Keto helped me drop body fat very quickly

The point of the keto diet in a nutshell is that when you don’t consume enough carbohydrates to fuel your body, it will begin burning the fat that you currently have stored. Losing fat is what makes your body more attractive – we all want to lose belly fat but diet and exercise alone don’t necessarily reduce your body fat quickly. The combination of being in ketosis and lifting weights helped me lose almost 2% body fat in 2 months. As long as I stay in ketosis, which for me is around 50-60 grams of carbs max per day, I will notice the body fat percentage on my scale drops every day. I use a product that I bought on Amazon to identify when I am in ketosis, Nurse Hatty® – Ketone Strips 150ct they are $6 and it is good to make sure you get into and stay into ketosis when you are just starting out.

Vegetables contain carbs but that’s ok

Low carb is not no carb. It is unhealthy and dangerous to attempt to eat zero carbs. The best thing to do is to keep track of your carbs to make sure you stay within your target grams.What you want is for your carbs to come from vegetables and NOT from refined carbohydrates like oats, any bread including wheat bread, crackers, pastas (even gluten free pastas are high in carbs!), corn products, etc. I choose to eat some beans but I do it selectively. Make sure that you measure everything because it is very easy to go over on your portion sizes and end up consuming much more than you mean to!

If you are vegetarian, eggs and milk products are also good sources of protein, just make sure to go with full-fat not low fat. The point of keto is to consume high fat don’t forget! Eat the whole egg not just the egg whites. If you eat seafood, as I do, it’s easy to make sure to eat salmon or shrimp for one meal. It can be expensive though. Aside from frozen wild pacific salmon I mostly only eat seafood when I’m in a restaurant. It is very tough to eat low-carb and vegetarian at fast food restaurants but in general you should avoid fast food as much as possible.

My Daily diet – what i eat on a vegetarian keto diet

My average day of food is a spoonful of peanut butter with coffee; plain 2% Fage yogurt with liquid vanilla stevia and pumpkin seeds either before or after my workout depending on how hungry I am and my schedule. I typically have a Vega One protein shake after my workout. Snacks are peanuts or mixed nuts. Lunch is a tofu scramble with lots of fresh peppers, and I might have a morningstar farms veggie sausage or some frozen vegetables depending on what I have going on – if I know I am going to be eating out for dinner I might save carbs for that. I find that eating this way I do not get really hungry or have food cravings like I used to but if I want an afternoon snack it is usually some cheese, I might eat half an apple if I have those around. Because of my fructose allergy I cannot eat a lot of fruit whether I’m doing ketogenic or not. Dinner is baked salmon with salad dressing on it, or shrimp on a giant salad, if I’m eating out I tend to choose the same type of thing, grilled fish or shrimp. Be careful with sauces they almost always have sugar in them! Some days I plug everything into SparkPeople and find that I am under 1200 calories so I will eat some cheese or nuts to make sure my daily calories are not too low. If I want a treat often I will have a protein shake because they really are good but I might have some dark chocolate or some Halo Top ice cream.

My results so far pictures speak louder than words

I have lost a little weight but the body fat is what makes a huge difference in the way that I look and feel. In just four weeks of the Bodybuilding.com challenge I have had huge visible changes. I now wear a size medium t-shirt, something I have not done in years! It was hard for me to believe at first but after buying three different shirts in three different brands, including one on vacation in Canada, I have accepted I do wear a size medium shirt now!

The saying is true: Abs are made in the kitchen not the gym. Workouts are important but you CANNOT out-exercise a bad diet.

My Weekly workout plan

I work out  for 30-45 minutes, 5-6 days a week alternating cardio and weight training. Upper body, cardio, lower body, cardio, active rest, core work + lower body. For this current challenge I have been doing the BodyBuilding.com Still In It 17 workouts. I am Not26Anymore on Bodyspace, feel free to add me!

This post contains affiliate links. Using affiliate links helps support this site, thank you for your support!

Protein Waffles

img_9812I love waffles. Waffles however, are full of carbs, gluten, and a lot of sugar in many recipes. So as I’ve been doing the latest DietBet (Mama Laughlin’s Dietbet) I wanted to have something for brunch that was a little healthier than the traditional waffle. Now, I do have a gluten free, sugar free belgian waffle recipe that I made by modifying my favorite traditional belgian waffle recipe, but gluten free flour is not low calorie.

I decided I wanted to try some protein waffles, so I came upon this recipe for protein waffles from Kim’s Cravings and decided to give it a try. The first try was a disaster, because my waffle maker which was nonstick died, and my mom gave me hers since she never uses it, and it is apparently NOT nonstick. I ended up with pieces of protein waffle that I drizzled coconut almond butter on. Not photogenic. I did make some changes but they are really small. Visit Kim’s website for her recipe, I changed it up because I have only unsweetened/unflavored protein powder and I also wanted to use a whole egg.

Protein Waffles
Original recipe by Kim’s Cravings, I barely modified this is basically her recipe.

Ingredients

1 scoop unflavored protein powder
1 whole egg
6-10 drops of vanilla liquid stevia
½ teaspoon baking powder
¼ teaspoon pure vanilla extract
dash of cinnamon ground cinnamon

You will probably also need some water, depending on how thick the mixture is. When I used whey protein I only needed about a tablespoon, but with the pea protein I needed 1/4 cup or so.

Directions

Heat waffle iron.

In a small mixing bowl, beat the egg with a fork, then add stevia and vanilla extract.
Add dry ingredients, baking powder, cinnamon, and then protein powder.
At this point, once all dry ingredients are mixed and there are no lumps, determine if you need to add water. Add water one tablespoon at a time until it is at the right consistency.

Once the waffle iron is hot, spray it with non-stick cooking spray. Add the batter to the iron and cook according to the waffle iron’s instructions. This recipe makes 1-2 waffles depending on the consistency of the batter. It definitely makes no more than one serving.

img_9826I had no trouble getting two golden brown waffles with pea protein but with whey protein it would only make 1-1/2.

The first time I tried the recipe, I used my go-to protein powder, Isopure unflavored whey. When I started using protein powder, I did a lot of research on which type to get and I decided to get an unflavored kind because it is more versatile. At the time I was interested in making sure that I was getting enough protein, as someone who eats mostly vegetarian, so I was dumping into coffee in the morning, soup, adding it to salads, basically any meal I wanted to add some protein to.

I have wanted to switch to a plant-based protein so I recently purchased NOW foods unflavored pea protein.

img_9810The whey protein did not make enough batter to cover the waffle iron, hence the holes. They also did not get that pretty golden brown, the first picture has coconut almond butter on it so that makes it look a little more brown. They were very crispy though, and tasted slightly stale and dry, probably because of the whey protein. The second time I tried the recipe, I added 2 tablespoons of Mama’s all purpose almond blend gluten free flour which did make them fluffier but they still tasted kinda stale.

The third time I made them, I tried my new pea protein powder and it was WAY better. The ones with the pea protein turned out much more golden brown, they didn’t taste stale, and with the 1/4 cup of water which  I needed to add to get the right consistency – that pea protein is THICK! Damn. Be advised that this stuff makes everything very thick. With some crunchy almond butter they were absolutely perfect and I want to eat them every day!!!

img_9945What’s great about this is that they are super easy to make, they take hardly any prep time at all, so you could easily have these on a weekday morning. You can top them with whatever you like, I used about a tablespoon of almond butter and around a tablespoon of organic 100% maple syrup. These two easily came out of the recipe although as I’ve mentioned, there is significantly more water needed than with the whey protein.

Next time I will make extra and freeze them, but unlike my gluten free non-protein waffle recipe, they are so easy and quick there’s really no need to make them ahead of time.

Diet bet! Jumpstarting 2016.

Over on Instagram (follow me! @healthyfoodwhore) I saw Big Girl Fit Girl is hosting a Diet Bet. After a few months of false starts, where I work out and eat right consistently for a few days to a week and then completely slack off my workouts (I eat pretty healthily most of the time) I really need something to kick start my workouts. Or really, to kick start me staying consistent with my workouts. January is a tough month for me to get healthy, because it is my birthday month, so I am bombarded with “free dessert” emails from restaurants, not to mention everyone taking me out to restaurants to celebrate! I’m also going on a four day road trip to celebrate my birthday and see my favorite band, Tool. The temptation to eat poorly is doubly worse when traveling, because healthy options can be difficult to find. However, since I am a pescatarian, I am already used to having limited places to eat on the road. I also found a wonderful app that I have yet to use, called “Food Tripping.” I believe I saw this in Health magazine. According to their website, Food Tripping “locates the closest eateries, juice joints, farmers’ markets, microbreweries, and more.” I’m excited to see how this will work, not to mention that in rural Mississippi, Alabama, and Texas there just aren’t a lot of healthy places to eat. Sometimes the only vegetable options that are available anywhere are fried. 😦

Even before I made the diet bet, I had decided to give up sugar for the month of January, except for one dessert whenever I celebrate my birthday. Even though the doctors at work are healthy guys, they brought us chocolate covered pretzels (a 2 pound box!) and a caramel corn assortment, some of which were chocolate covered. A coworker brought in leftover pumpkin cheesecake from Christmas because if she kept it in the house she would eat it all herself. My secret santa bought me a bag of peppermint white chocolate pretzels and a bag of mini reeces cups (In my defense, I only eat a few reeces cups per day…) and to top it all off I made 4 dozen chocolate chip cookies on Christmas Eve! I know the holidays tend to be a time where we eat poorly, but I feel like I lost what little self-control I had in some of those cases. Even though the cookies were for everyone in the family, I’m kind of ashamed at how many I personally consumed. Beating one’s self up does no good however, all we can do is get up, brush ourselves off, and shake off that food coma with a workout. I’m really excited to have made this diet bet, I don’t want to pay $35 to sit on my ass and slack off.

weight

My DietBet profile! If you’re on DietBet, even if you’re not doing Big Girl Fit Girl’s challenge, friend me. It never hurts to have extra accountability. I’m excited that so far one of my local friends has signed up for the diet bet, so we will both have some support that’s not just internet based.

How do you plan to get healthier in 2016? Comment and let me know!

Peanut butter “fluff”

This stuff is so good, it should be called “crack fluff!” My boyfriend was complaining that he can’t take apples as a snack to work because he can’t find this whipped peanut butter he likes to dip it in anymore. Of course it is some sort of processed thing and I’m sure loaded with sugar. I decided to search pinterest and I found this awesome recipe!

It’s so good! I, of course, changed it up. I used:
1/2 cup Fage 0% greek yogurt
3 Tbsp Earthbalance natural peanut butter
2 Tbsp local honey

I’ve never used agave nectar and I actually just read an article about how it’s no better than any other type of sugar. I also like using local honey because supposedly it helps with allergies. I have no idea if that’s true or not but the local stuff is also a really good price at the local co-op. I think I will add a bit more peanut butter next time, the tangyness of the greek yogurt still really comes through. I used a little less than 2 T of honey, probably more like 1-1/2 to 1-3/4. The original recipe at Cookin’ & Kickin’ notes that it keeps in the fridge for 4 days. If it lasts 4 days, I would be very surprised! My boyfriend actively resists healthy things, he doesn’t like greek yogurt, so I suggested he modify the recipe to 1/2 cup sweetened vanilla yogurt and 3 T peanut butter. If he makes it, I will report back about that. Make sure you’re not using a peanut butter that has sugar or sweetener in it, if you do omit the honey!

Getting back on track

In the last ten months, a lot has happened! Some really good – I met and got into a relationship with a wonderful man whom I love very deeply; I graduated from grad school with a Master’s in Social Work; and some not so good – unfortunately I gained 16 pounds. 😦

I didn’t intend, as I’m sure no one does, to gain “new relationship weight.” I definitely didn’t plan on slacking off on my workouts and eating ridiculous amounts of processed food and wheat again, but that’s what ended up happening. I started out that my boyfriend didn’t really cook much, so when he made me super highly processed packaged ramen, something I would normally never put in my body, it was so sweet that I ate it. When he made grilled cheese sandwiches and soup, I ate it.

Of course, I did stick to some of my more rigid dietary choices; I definitely didn’t start eating meat again even though he was a pretty big meat eater when we started dating. Part of my not eating meat is a moral thing though, so that made it easier. Little by little, he started trying vegetables and learning to cook things like quinoa and grilled salmon. As it turns out, he’s a pretty amazing cook, he rarely uses a recipe unless I send him one on pinterest. He hadn’t been an adventurous eater at ALL and like a lot of men had simply refused to try vegetables but I got tired of him saying “I don’t know…” ever time I asked if he liked something, so I started giving him bites of stuff that I was eating. He was quite surprised to learn he actually kind of likes zucchini and that artichoke did not kill him. Unfortunately, his apartment is right down the street from Baskin-Robbins and I also started indulging my love of their reece’s peanut butter cup ice cream a bit too much. Overall, 16 pounds in 10 months is not the worst thing that could happen, but I’d rather have not gained it at all. So now I’m pushing 200 pounds again and my fitness level is something that makes me really start to mentally beat myself up. But I’m not going to do that!

Grilled Salmon Salad that my boyfriend made me!

The one good thing is that I know what I need to do, I just haven’t been doing it. Grilled cheese sandwiches and ice cream and gobs & gobs of pasta all taste amazing but there’s no way to eat that way all the time and stay healthy. Unfortunately for me that means weight gain, in addition to really not being healthy. So back to clean eating and working out regularly. It can be really demoralizing to lose weight that one has already lost and re-gained. I’ve lost and gained and lost this 16 pounds before. (check out my “how I lost 30 pounds” post.) Every time I lose it I say that I’m not going to gain it back. I guess what I’ve really failed to do is making my clean eating and working out a lifestyle. Truthfully, I don’t love exercise. I do love a salad with grilled wild salmon on it though, and as the memes say: Abs are made in the kitchen not the gym. How we eat is very, very important both for weight loss and for overall health. I do want to make this something that sticks this time. I’m not sure how to keep from being derailed except to be more mindful about it. It’s all a journey, so I figure it’s time to learn whatever lesson I’m not getting. Maybe to quit turning to sugar when I’m sad and when I’m happy!

Here’s the plan:

    • Log everything I eat in the SparkPeople app
    • At least ten minutes of some kind of exercise every day. I will add more to that later, but right now all I’m “requiring” of myself is to do something for ten minutes. It’s easier to convince yourself to move if you say “I only have to do ten minutes.” and it’s pretty easy to make yourself keep going after ten minutes.
    • Clean eating – back to what I know. The less processed the better. No more ramen; only sprouted grain wheat products and limiting those quite a bit; balanced protein and veggie-heavy meals. Healthy snacks.
    • Sweets only on the weekend, and only ONE THING. I’ve gotten bad about having a frapuccino and other stuff too, knowing full well a frapuccino is basically a milkshake.
    • Balance meals that aren’t as healthy with ones that are. No “cheat meal” if I want pasta I plan for it and adjust throughout the day.

Citrus mineral water, interesting swap for plain water

That’s basically it because that’s basically what is needed. Paying attention and saying “no” to bad stuff is what I had stopped doing and I have to start doing it again. One thing I’ve already done is giving up diet soda. In grad school, I started drinking it again but two weeks ago I started brewing green tea for the week and drinking that unsweetened instead of diet soda. I’ve also realized I love cucumbers, so I have been eating half a cucumber with some salad dressing for a mid-morning snack every day. I also organized my pinterest boards. I realized that having 300 recipes on a “healthy food” board was too overwhelming and difficult to find things, so I broke them down to categories like healthy shrimp, healthy sweets, quinoa and tofu, etc. This makes it a lot easier to find a great, clean eating recipe based on what sounds good at that moment. My boyfriend made this Slow Cooker Enchilada Quinoa Bake and it turned out so good he made a stovetop version of it for his kids. They were very suspicious of it but both (10 and 15 years old) said that it was really good and they were impressed. They ate it scooped up with tortilla chips. Not the healthiest thing ever but certainly better than Taco Bell!

I’m not thrilled with myself, but I know that the best way to sabotage myself is to beat myself up and be negative. So I’m back on the healthy eating track, and I will be posting my progress! Thanks for taking this journey with me.