Wow! It’s been almost two months since I last posted my weight loss progress. Honestly, you all haven’t missed much. As I expected, since passing the 100 pounds lost mark, my weight loss has slowed considerably, and it seems to fluctuate more now with stress, and hormones, but I’m still gradually heading towards my ultimate goal.
The last time I posted, I was at 179.9 pounds. I won’t bore you with the details of the past couple of months, except to say that I’m still on track. I do find that I have a few more fluctuations from week to week now than I did, but I’m still moving (albeit slowly) in the right direction, so I’m very happy with my progress. I’m now at 172.5 pounds, and I’ve lost a grand total of 113.5 pounds!
This past week has been a bit of a struggle, because after the heatwave we had a couple of weeks ago, my refrigerator decided it was time to give up. It’s working for the time being, but I’m waiting for my landlord to order a replacement. They say it should be here sometime this week, so I’m keeping my fingers crossed that it doesn’t completely die before then. In the meantime, I’m trying to keep groceries to a minimum so that if it does quit again, I don’t lose a lot of perishable food.
I haven’t been experimenting much with recipes lately due to the heat, however yesterday I did make some delicious grilled chicken breast. The recipe for the marinade I made up is below.
1 tbsp avocado (or other) oil
1 1/2 tsp rice vinegar
1 tsp maple syrup
1 tsp Clubhouse La Grille – Maple Bacon seasoning
Mix all together and pour over 2 chicken breasts (I used boneless, skinless breasts). Refrigerate the chicken breasts over the course of the day, turning every couple of hours.
I grilled my chicken breasts for about 15 minutes on my George Foreman grill because I live in an apartment, and can’t have a barbecue on my balcony. Otherwise, I think these would have been delicious on the barbecue!
I served my chicken breast with some baked asparagus for a nice light dinner.