When I originally set up this blog, I used the Weighty Matters category to talk about my previous weight loss journey and the weightlifting work I was doing. Between a hurricane and my ill mother, my weight loss and workouts got put to the side and have been ignored for just over 2 years. However this year, I noticed there were some changes in how I felt from carrying the extra weight. My joints hurt more and I was back to being out of breath over the simplest of things. My weight has begun to impact my ability to move when I am making photographic images. The impact to move bothers me a lot. Photography is an activity that makes up part of the core of my being. It helps me to see the world. And to not be able to do it because I can’t move is unacceptable.
So I’m starting from square 2 since I have the knowledge about diet and exercise that I gained from the last time around. My weight workouts will come from Alwyn Cosgrove’s and Lou Schuler’s The New Rules of Lifting for Abs: A Myth-Busting Fitness Plan for Men and Women who Want a Strong Core and a Pain-Free Back and the diet portion will come from Men’s Health TNT Diet: The Explosive New Plan to Blast Fat, Build Muscle, and Get Healthy in 12 Weeks
. Don’t let the Men’s Health reference fool you ladies, I’ve had several girlfriends who have had good results on this plan. I’m doing the option that incorporates veggies and lean protein the marjority of the time, with 1 day a week of higher, good quality carbs (no refined sugar, etc here). This option should give R and I a little freedom so we don’t go insane especially since I have a long haul ahead with 100+ pounds to lose.
R and I spent some time cleaning out the fridge this afternoon and taking our measurements this morning. We’ll be taking our before pictures in the morning and going from there. And I made this yummy Taco Skillet for dinner tonight and I’ve got leftovers for the next couple of days!
TACO SKILLET
2 pounds ground beef
1 medium onion, chopped, 4 ounces
2 cloves garlic, minced
3 tablespoons Taco Seasoning (lowest carbs you can find or make your own)
14.5 ounce can diced tomatoes, undrained
16 ounces coleslaw mix or shredded cabbage
Salt, to taste
4 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream, optional
Cilantro, optional
Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes. Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally. Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro, if you like.
Here’s what the taco skillet looks like before the sour cream and cheese have been added.



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