My Weight Loss Journey – Week 55 & 56

Buffalo Salmon Burger

I am a week late with last week’s post, so rather than post two updates back to back, I decided to once again combine the two. My computer is still not up and running…I’m having issues with the replacement hard drive and now I’m debating just biting the bullet and buying a new one. I have a couple more things I need to try before giving up, but it’s slowing me down on the blogging front.

So let me start with week 55. Last Monday when I weighed myself, I had lost .6 pounds, bringing my total weight loss to 98.2 pounds. I knew at that point that I was well and truly back on track after my vacation.

And now for week 56! I have huge news! I lost 2.4 pounds last week which means (drum roll) I passed the 100 pounds lost mark! How exciting is that?

100 lbs down

I couldn’t believe it when I stepped on the scale and saw 185.4…I even stepped off, moved it and reweighed myself several times, but no, that number stayed the same. That means that I have now lost a grand total of 100.6 pounds!

Scale Shot

Over the weekend I also had a nice NSV (Non Scale Victory) when I tried on some of my old rings and almost all of them fit! It made me happy because I’ve missed being able to wear them.

And now for a tasty treat. I was inspired by the recipe I tried out a while ago for Buffalo Turkey Burgers which I found on Skinny Taste. This time around I thought I would try to make a Buffalo Salmon Burger!

Buffalo Salmon Burger

Buffalo Salmon Burger with Easy Guacamole

1/2 avocado, pitted
juice from 1/4 lime
2 tbsp red onion, finely chopped
salt and pepper

Buffalo Salmon Burger
1 can low sodium salmon, drained (and bones removed if desired)
1 egg
1/4 cup seasoned bread crumbs + 2 tbsp bread crumbs reserved
1 tbsp finely chopped red onion
2 tbsp Frank’s Red Hot Sauce

Mash the avocado, and mix in the other ingredients. Set aside.

Mix all ingredients together and form into patties (I got three out of one small can of salmon). Coat the patties in the reserved bread crumbs, and then cook in non-stick skillet sprayed with cooking spray until golden. Serve on flatbread topped with guacamole, and red onion.

I loved these, and I’ll try them again, although I may add some extra red hot sauce the next time. They just had a hint of heat this time around, and I’d like to see if I could spice it up just a touch more.

Do you have any other ideas for toppings for this burger? I have to admit I was at a bit of a loss with this one. I might have added a bit of baby spinach and maybe tomato, but I was out of both.

Published by Kate

I love my fur baby, books, tea, and crafts.

19 thoughts on “My Weight Loss Journey – Week 55 & 56

  1. I love pickles so I would try those, and sirs hi sauce would definitely give some serious kick! Congrats on such a huge milestone, Kate, you must be just ready to burst! You have changed your life in such a positive way, al these tasty and healthy recipes, moderation, and hopefully, much less pain too! So proud of you!

    Liked by 1 person

  2. I’m so very happy for you! What wonderful news. As for the salmon burger, that looks like something I must have nownownownow. I won’t, but it sounds wonderful. Here’s what I like with salmon: anything citrus, dill, dijon mustard (or combine dijon mustard with dill), soy sauce, kale, swiss chard, parsley, tarragon, shallots, garlic, teriyaki sauce, ginger, and more things I can’t recall. Just think of the possibilities. For example, for the burger, you could take out the hot sauce and the onion and instead add minced fresh ginger, fresh orange zest, minced shallot. Then, on the sandwich you could add some bean sprouts and dijon mustard. It would be have an interesting Eastern flavor. Or, you could mix the salmon with fresh, chopped dill and minced red onion and in the sandwich use dijon mustard and water cress. Endless possibilities!

    Liked by 2 people

      1. They’re just ideas, so you know, experiment away and see what works! One of my favorite salmon dinners ever is so basic: fresh salmon topped with dill and dijon mustard baked in the oven. The weird thing is that it has no added fat or anything (weird because I add fat to anything but this dish doesn’t need it!).

        Liked by 1 person

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