How’s the lifestyle change going, Doc? It’s not really a diet so let’s call it a dietary lifestyle. Mmkay?

I refuse to weigh myself but I’m wearing smaller jeans so there’s that. Overall, I’ve been successful with BrightLine Eating. It isn’t really difficult but I’m also not perfect. A coconut cake was baked and partially consumed this week. I try to stick to 3 meals a day without sugar or flour and I close the kitchen after dinner.

La Menu

Recipe Ideas:

Salsa Chicken:
Combine 1 cup of mild red or green salsa and chicken breast,  1 cup low sodium chicken broth, 1 cup fresh cilantro chopped, 1 cup onion chopped, 2 teaspoons ground cumin, 1 teaspoon smoked paprika. Slow cook for 6 hours. Shred and serve with pinto beans, over salad greens, or with low carb or cauliflower tortillas.

Stuffed Zucchini: Slice zucchini long ways. Scoop out seeds with a spoon, reserve. Brown 1 pound of ground beef, chicken or turkey. Drain the meat and add 1/2 cup onion diced, 2 cloves of garlic, 1 carrot grated, 1/2 cup any greens chopped, remaining zucchini chopped, any other vegetable that’s available and 1/4 cup tomato paste. Salt and pepper to taste. Simmer until vegetables are soft. Fill zucchini boats with meat mixture, either over stuff and fill the casserole dish with the extra meat or save it for other meals. Top with grated cheese or leave it off. Bake covered at 375 F for 40 minutes.

Taco Salad:

Cook taco seasoned meat cooked with onions, garlic, canned tomatoes and taco seasoning. Serve over salad with cooked kidney beans, diced cucumber, shredded carrot, corn kernels, lettuce, avocado slices. Top with plain yogurt mixed with red salsa or any unsweetened salad dressing of choice.

Vegetable Side Dishes:
Cauliflower Tumeric Rice
Cream Lemon Kale Salad
Green Beans and Orange