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?
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!
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 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)
1/4 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.