I started my 17 Day Diet in September 2011 and I have been on it for 550 Days… and counting. 17 days, huh.
People often ask me, “Are you still on a diet? When are you going to stop?”. Unfortunately, I was not blessed with a metabolism that would allow me to down plate-fulls of yumminess and not have it show up on the scale. I have that a-moment-on-the-lips-forever-on-the-hips kind of metabolism that whatever I eat, I keep. Dr. Mike Moreno of the 17 Day Diet fame, says it in the book… one will have to be on some kind of diet forever. A diet is one of the few things that you just can’t “let go and let God”. I can easily gain 4 lbs over one weekend and that’s just from adding an afternoon snack (which can’t don’t do while I’m at work).
Losing weight does not simply involve a change in eating habits, it is a change in lifestyle. Those who have struggled through attempts at weight loss are too familiar with skipping meals – I don’t do that anymore. I try to eat dinner by 6:00 pm, no more midnight snacks either. If I think I’m hungry, I drink water.
So when asked if I am still on a diet and when I can to stop, I have to say yes and never. That’s the reality I have to live with.
I found this recipe on Pinterest pinned from this blog. Some things can make this “healthy eating” gig more tolerable.
2 lb Brussel Sprouts
4 tbsp olive oil
5 cloves garlic, minced
1 lemon, juiced and zested
3 tbsp gruyere, grated
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
Heat the oil in a large skillet over medium high heat.
Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
Add the garlic half way through the cooking.
Reduce the heat to low and add the lemon zest, juice, salt and pepper.
Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.