I'm starting the challenge and looking to lose 10 pounds overall. I'm hoping to lose at least half of that over the next 30 days.
I have five children: two school age girls and two year old triplets. I lost most of my pregnancy weight just being too busy to remember to eat! When the babies were 7 months old I followed Jillian Michaels' Making the Cut and lost an additional 10 pounds or so and added muscle (she has a fun workout plan that includes sprints, intervals, and circuit training).
Then, I started getting back into running. I love the stress relief of running long distances but one day I was googling something related to running and came across Mark's chronic cardio post. I was running 5-6 miles a day, but I decided to replace two of those days with tabata sprints. And I loved the results: I lost 5 pounds without trying, my regular running improved, and my energy really increased.
I've been eating more and more primally and thought I'd jump into the challenge and see what happens when I give up grains (at least 80% of the time).
Day 1 Meals:
blueberries, strawberries, blackberries and raspberries with cream
tuna steak with salad
I modified a recipe from Gwyneth Paltrow's GOOP newsletter: Slice the tuna steak in half horizontally and rub each side with 1 tbsp minced ginger. Set a large skillet over high heat. Add peanut oil (I used sesame). When itís hot, cook the tuna steaks for 20-30 seconds on each side or until just seared (this will give you a beautiful sear and very raw interior - I seared it on high heat and then reduced the heat to medium and cooked for about an additional minute on each side - this still has a pink middle, but it gets cooked a little more). I served this over a salad made of spinach, red chard, and arugula (the peppery arugula goes really well with the tuna) and drizzled sesame oil and soy sauce over it all. It was delicious!
chicken lettuce wraps
roasted zucchini and squash (don't know how well this will go with the wraps, but breakfast and lunch were pretty light on veggies)
Here's the recipe:
Thai Satay Chicken
1 pound boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions with tops, cut into 1-inch pieces
Cut chicken crosswise into 3/4-inch-wide strips; place in shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.
Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.
Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with julienned carrots, red peppers, cilantro, and dipping sauce. Wrap in lettuce leaves (I'm using butter lettuce, but I've used romaine and iceberg in the past).
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar (I'm skipping this)
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined.
20 minutes of running/sprints on treadmill (included 4 all-out one minute sprints)
25 minutes of alternating walking & running 2 miles on the track
15 minutes running/walking stairs