Day 6: Weight 240.6
So I now feel confident that I am to the point of taking off fat pounds… this makes me happy. I had a busy day today and I have tons of recipes that I gleaned from Marianne’s brain. My cooking lesson went well and really opened me up to all the different seasonings and spices that can be used. I find that if a food tastes good and has flavor I feel satisfied with less food. I also attended a lecture on body types and how each type uses energy, but I’ll post that tomorrow. I have a feeling that today will be a long post.
Marianne showed me how simple it is to sautée chicken or shrimp with a marinade. She also showed me how to do it on a George Foreman Grill. It was super simple and using the marinade from her cookbook. The flavor is SO GREAT.
Also, I snagged a few recipes. Here’s the recipe for the marinade for chicken: 1tsp. mustard powder, 1tsp. ginger powder, 1tsp pepper, ¼ cup of lemon juice. Put the piece of chicken in it 1 hour before cooking and Viola! A moist ginger citrus chicken… I liked it so much I had it for dinner.
Also the bread, this was huge for me… HUGE! Those pre-packaged breadsticks that we can eat on this program and that Melba toast have some preservatives and a slight amount of olive oil. Which isn’t the end of the world, but I like FLAVOR! Well, Marianne got the recipe and gave me great ideas on how to use it in creative ways. So, I can make my own bread sticks and little toasts.
Bread: Combine 1 cup of hot water and 1 tablespoon of yeast and let that sit for 15- 20 mins. Then, add 3 cups of wheat flour and mix. That’s it! The dough is sticky, so you’ll need to put some wheat flour on the working surface. The serving size is 0.5 oz. bake at 350 for 7-10 minutes. You’ll have to watch your first batch.
I took that recipe home and immediately made it. I made my own breadsticks. I took chunks of dough and weighed them on my scale (only 0.5oz per serving) and then laid them on a baking sheet with wax paper under them. I made plain breadsticks and then I also made some with cinnamon. I wish I would have added some liquid stevia to the cinnamon, but it is still good. You can mix-in whatever spices you want… well… spices on the approved list 
I did end-up cheating a little. I had one basil and sage breadstick with Marianne, and then I had to have one of each kind that I made. I baked my breadsticks for less time, so they were still soft. I like soft, so if you want the breadstick more firm, just experiment.
Also, for those of you who don’t even want to think about cooking, the Spa can send you the food! How Hollywood is that?! The Chefs will make it and then flash freeze it and send it to you. All you need to do is boil water and put the bag in for a few minutes and you have a spa quality meal. Not bad! I actually like cooking, so I’m going to have fun experimenting. That is just an option that I thought was really convenient. I’m not sure on all the details, but you can just call the spa and they’ll explain everything.
I’ll share more recipes later.
2 Comments
Kenley on January 9th, 2009
You’re Welcome! I’m trying to do whatever I can!
sharon on December 30th, 2008
Thanks for the recipies Kenley. I know what I’ll be doing tomorrow.