Pre-Prego Jeans

As some of you have been reading I have been on a healthy kick for the last four weeks. I have almost reached the end of my first 30 days and I have to say I am feeling pretty good. I don't know how much weight I have lost because my scale isn't that great and I haven't really counted pounds but rather watched the little dial move lower and lower on the number scale. This is exciting to me and it encourages me to keep at it and stay the course. But what happened this weekend was the big morale boost I needed. I was able to put on, button AND zip up my pre-prego jeans. Previously when I had tried these on I couldn't even get them over my enlarged behind but not this weekend. I ran out into the living room and modeled them for Steve and Maggie who both gave me a resounding cheer! Now, I didn't keep them on due to the, um how to put this, muffin topping:( But it was enough to be able to get them on and feel proud of that moment. I know that sometime in the next three weeks I will be able to not only put those beauties on but wear them out proudly!

Now you all know that healthy living begins with healthy eating and at the beginning of my 30 days I promised a recipe or two. I haven't been so great about that but that is about to change. For the next seven days I am going to include my dinner menu.

Here is what is on tonights menu.

Leg of lamb steaks with fresh yogurt sauce

Steamed asparagus

Couscous salad

First the lamb:

I understand those who have a hard time eating lamb. I didn't touch the stuff until I met Steve and I realized that it is quite good. It has a unique indescribable flavor that can only be taste tested. It also a great source of protein and nutrients. I picked mine up at New Season's (a store comparable to Whole Foods if you are outside of Portland). Make sure it is local meat that is void of hormones. Many ranchers give their lambs hormones to boost their meat value but you really don't need it. American lambs are, ummmm well, sent to slaughter at older ages so the meat has more flavor and usually the steaks are larger.

Cooking is simple.

Sprinkle with olive oil, salt and pepper and throw under the broiler (on high) or onto the grill for no more than five minutes each side. They are meant to be pink in the middle. If it isn't pink they are already waaaay over done. If you can't stand the sight of raw meat then cook it for 7 minutes each side. You will still get the flavor but it will be a little less pink when you cut into it.

The yogurt sauce is easy too.

1 cup non-fat/low-fat PLAIN yogurt

1 Tablespoon fresh Mint

1 Tablespoon fresh Basil

1 Tablespoon fresh Parsley. (I used dried because when am I ever gonna use that much parsley. Just use a little less than a full tablespoon).

1 Teaspoon of honey

Mix it all together and let it stand while you cook the lamb. You can either use it as a side and dip your meat or do what we did and just spread it all over. The mint is a great compliment to the lamby flavor.

Asparagus is so simple and delicious I wish I would eat it more often. To steam it I put it in a 10 inch pan with a metal strainer underneath. Fill it with about a half inch of water and steam for 10 minutes. I hate mushy asparagus so I will start my timer as soon as I turn the oven on.

Couscous is super simple too. If you can find whole wheat you are better off but I have to order mine on the internet. I order the plain stuff and use vegetable or chicken broth rather than water. Cook until boiling and then let stand with no heat for five minutes. I then add a little feta, kalamata olives, some more shredded basil and sliced grape tomatoes. The heat from the couscous softens up the other ingredients and makes the whole thing come together.

You may be looking at this thinking that it took a lot of prep and time but I think all told it took maybe 20 minutes to prep and cook the meal. I get about 20 minutes out of Maggie in the exer-saucer and cheesy poofs so it works out pretty well. The plus side is that Steve gets home and we get to all sit down to an awesome meal together before Maggie heads to bed.

Tomorrow night: Salsbury Steak, Broccoli and Farmhouse Brown and Wild Rice