Doomsday and food!

December 16, will make one month since I start all of this. Sure my blogs doesn't reflect that but the blog idea didn't come until well after. So I have to weigh myself on December 16th.  I get butterflies every time I think about it. Even now as I write this I'm light headed.  But it has to be done. I think my greatest acheivement was when I started and weighed myself. I was shocked. I knew it would be bad but DAYUM!


Anyways so that's what December 16th is.  I know I lost some inches and people said they see a difference in my face. I personally don't see it but as long as someone is seeing it I will keep at it. My clothes are fitting better. Jeans that were tight around the hips are now a loose. I tested it, by machine washing them and toss them into the dryer to shrink and as soon as they came out I tossed them on.  They are still loose.  A shirt I bought thinking it would fit but couldn't get my arms through, now I can actually get my arms through the sleeves but they are tight so that's something.


It's getting easier for me to do Zumba now without huffing and puffing right away so that's good. I'm almost at Zumba Exhilerate! It looks good too! I am now going back and forth between Ripped and Activate. I HATE activate, it feels like excercise. Except the last like twenty minutes when we do Cumbia! lol. But it has to be done before I can go to the next.


Now for food.

Grapefruit Salmon w/Broccoli and Couscous and Sauted Tomato



This was so easy to make. Let me tell you what you what you need.

Ingredients

Half grapefruit

Broccoli

Salmon slices

Couscous

mixed vegetables

Tomato

Garlic

Extra Virgin Olive Oil

How to Prepare Salmon

• In a bowl, wash the salmon pieces in lemon water (you can also use vinegar).
• Put your non-stick skillet on (I know but we use this for everything). Add a little extra virgin olive oil
• Sprinke your Salmon the black pepper (ground pepper) and let them sit.
• Crush or beat your garlic and once the oil is hot, add your garlic.
• Add your salmon pieces (gently).  You want your salmon to get a nice brown colour on both sides.
• Then get a foil tin (you know those ones you buy at the dollar store for family get togethers?) and once your salmon has had a chance to get a nice colour on both sides, place them in the foil tin - or a deep baking tin and sprinkle with a little more ground pepper before adding your grapefruit juice. You don't need a lot of the grapefuit juice. Just the juice from a half. Squeeze it in a bowl first and remove any major pulp or seeds before using.
• Preheat oven at 350 and then put it in. After about ten minutes it should be finished.

While you wait for your salmon to soak it he grapefuit juice and cook on the inside, you must make your couscous. It doesn't take long to make so if you want it to be hot when you're eating don't start it until well into the cooking of your salmon. 

I like my couscous to have some colour so I added some frozen mixed vegetables.  So in a small put, add water, about a cup of water along with your frozen vegetable because you you want these to thaw and get soft.  Wait about two minutes after the pot begins to boil. 

• Once its boiling for a little bit, ad 1/4 cup couscous, stirr it and turn the stove off. Leave the pot on the hot burner and just let it sit there and soak up the water.

While this is happening you want to sautee your tomato, you don't have to add oil to your skillet. Just let it hot and toss the chunks of tomato in. Move them around so they don't burn or stick. After a couple of minutes you're ready to eat.