My Weight Loss Progress so far...

Well I started my weight loss journey on July 30, 2015 and it has been an awesome but a bumpy ride. Now in my 30's and three kids later, losing weight has become harder than it was in my twenties but NOT impossible. I had my first two children in my early twenties and I remember the weight coming off pretty easy. I just had my third in 2013 and after having him, I totally just let myself go. I still wore my maternity pants and ate whatever I wanted to eat and I ate it all day. I wasn't happy with myself but I was just too exhausted to care about exercising and eating right. However, after being weighed at my last dr. appointment and I weighed more now then I did when I delivered my son two years ago,I just became disgusted and disappointed with myself. So that's when my weight loss journey began. I started power walking/jogging on my treadmill for 45 minutes a day, 4-5 times a week. I started off slow with power walking at about 3.5 mph,then I started to jog at 3.7 to 4 mph,and now I jog/run up to 4.7 mph!!! For me, starting slow on my workout regimen worked for me. I didn't want to start off being to hard on myself, I was afraid I'd give up to quickly. So taking baby steps is working out well for me. Also, I started to cut out carbs from my meals. To me this part is pretty easy since I love vegetables and meat anyways!! I still allow myself a "cheat" day every couple of weeks and that also helps me with this journey. So far it's been about 7 weeks and I'm down 12 lbs and 7 inches in my waist. I have about 15 - 20 more pounds to go.

Low Carb Chicken Chili Recipe

Ingredients:

6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 (4-ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper (optional for added spice)
4 cups cooked chicken breasts (chopped, shredded or cubed)
3 cups Colby/Monterey Jack shredded cheese

Directions:

Combine the chicken broth, garlic and half the onions in a large soup pot; bring to a boil.

In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, and cayenne (optional); mix thoroughly and add to the pot. Add the chicken, reduce the heat to a simmer and cook for 1 hour.

When finished, serve topped with the shredded cheese.

Additional toppings suggested are: avocado slices, sour cream, jalapeño dices

Low Carb Buffalo Chicken strips tenders recipe

These are absolutely amazing and are so super low carb (under 2 grams) !!

A couple of pieces of Chicken breast cut in strips (I used about 7 pieces)
-1 tablespoons of Kosher salt (OPTIONAL)
-1 tablespoon of black pepper
-1/2 tablespoon of paprika
-1/2 tablespoon of garlic powder
-1/2 tablespoon of onion powder
-1 tablespoon of Sazon
-2 eggs whisked
-1 cup of crushed pork rinds
-1 cup of grated parmesan cheese
-vegetable oil for frying

1. Combine all seasonings in a bowl and mix well (salt, pepper, paprika, garlic powder, onion powder,Sazon)
2. Put the chicken in a bowl and pour the seasoning over the chicken and coat well.
3. Add the whisked eggs and mix well into each piece of chicken.
4. Coat the chicken with the crushed pork rinds & parmesan cheese and shake off the excess. Place the chicken on a plate for a few minutes so that the coating can stick . Now you can preheat the oil to 360 degrees.
5. Fry the chicken until it’s golden brown. Drain on paper towels.
6. Add buffalo sauce and enjoy!!

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