Jon cooked up what looks to be a soup that’s not only light but lovely to look at, too. Although he didn’t share the precise combination of bok choy, bean sprouts, chili and stock, my calorie calculations say it totals to a mere 45 calories per bowl. (Assuming one uses homemade, skimmed stock, of course.)
What’s not to love about that?
I’m on Day 5 of Alli, and still without the “unwanted treatment effects.” I’ve lost three pounds so far, and must say this has been the easiest weight loss I’ve ever experienced.
Of course, I’m still keeping my fat intake low — with the exception of some nachos late last night. I hadn’t taken an Alli before eating them, though, which is no doubt why such a high-fat food didn’t trigger those nasty side effects.
My diet yesterday:
Breakfast
Eggbeater omelet with diced tomatoes and onions
1 piece light rye toast with “I Can’t Believe It’s Not Butter” spray
1 apple, sliced
8 oz. buttermilk
Lunch
1 can tuna in water, drained and mixed with:
- 2 tbsp. reduced fat Hellman’s
- 1 stalk celery, diced
- 1/2 tomato, seeded and diced
- 2 green onions, chopped finely
- 1 tsp. yellow mustard
- salt substitute and pepper to taste
Served on 6 saltine crackers
Snack
1 c. diced Cassava melon
1/2 c. low-fat cottage cheese
Dinner
3 oz. pork loin roast seasoned with garlic and rosemary
1 baked potato
“I Can’t Believe It’s Not Butter” spray
1/2 c. steamed greens with shallots
Splash of balsamic vinegar for seasoning
1 slice watermelon
Late Night Boo-Boo
12 Tostito chips topped with
2 oz. shredded cheddar
2 tbsp. sliced jalapenos
2 green onions, chopped
I adore Goldfish crackers but not their high calories. This recipe is a lower-calorie substitute that’s easy to make and perfect for when you’ve just got to have something to munch on.
Crunchy Cheese Puffs
Serving size 16.
Calories per serving: 60.
Recipe makes 4 servings.
Ingredients
4 slices American Cheese (do NOT use the reduced or fat-free kind)
1/4 tsp. salt (I use Morton’s salt substitute to reduce sodium)
1/8 tsp. chili powder
1/4 tsp. garlic powder
Directions:
1. Preheat to 400 F.
2. Stack the cheese slices and cut into 16 small squares. A pizza cutter works great for this.
3. In a medium bowl, combine the seasonings, adjusting to taste. (I like more chili powder, personally.)
4. Separate the cheese squares and toss them with the seasonings.
5. Place cheese squares on parchment-lined baking sheet, 16 squares per sheet. You can use Release Foil in place of the parchment paper, but cooking spray does NOT work.
6. Bake around 7-9 minutes until well-browned and puffy.
7. Let cool completely. Store in airtight container in cupboard.
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