Wow, 6 days since my last blog post.  How time flies when you are having fun.  I have been offered a few writing gigs, one of which combines writing with food, my two favorite pastimes and have been busy with articles and recipes.  When I know where they will be posted, I will let you all know.  Back to my challenge!

Weighed in this morning and total weight loss is 3.0 lbs.  Doesn’t look like I am going to reach my weight loss goal of 15 pounds by Memorial Day, but I am not a quitter so onward I go.  As far as pain, I am still experiencing some minor muscle spasms (level 3 pain) in between my ribs in the middle back, and near my right shoulder blade.  And the pain at the bottom of my right thumb persists although it is still only about a 2.  Pain in the back is better with ice and stretching so I assume it is from the use of a new machine at the gym, a seated elliptical which has just been returned to use after being out of order for two months.  Although I have used it in the past for strength and stretching of upper and lower limbs, this was my first time back in the saddle and I think I worked too fast and too long for the first time back.  We’ll have to wait and see.

Menu for Day 20

Breakfast:  What?  PB and whole grain toast, you say?  Quel surprise!  Wait, I added half a grapefruit, as well.

Lunch:  4 oz of chicken salad prepared just the way I like it with celery, parsley, a touch of Dukes mayo, and scallions, vinegar and chopped pepper,  served on baby spinach and topped with fresh cucumber salsa, Yummm!

Dinner:  Baked haddock with tomato salsa fresca, more mixed salad greens, fresh tomato slices, sprinkled with fresh cilantro, a touch of tartar sauce I make with dill pickle, Duke’s, horseradish, lemon and lots of cracked black pepper, topped with pickled red cabbage

My basic pickling recipe is vinegar, jalapeno slices, a small amount of brown sugar and sea salt, bay leaf and whole peppercorns.  Thin slices of red onion are my favorite, but you can pickle green beans, red cabbage, cucumbers, radishes, and any of your favorite veggies that can be sliced thin enough to absorb the liquid but still stay crunchy.  It adds zing and an extra texture to any food. 

Buon Appetito, Angela B