Week 1 Results!

Just completed Week 1 of working with a health coach and here are my results! I’m thrilled!


I stayed 99% on track (I snuck 2 bites of pineapple while cutting one up for the kids) and it was so easy. Eating 6 times a day has really made a huge difference.  I’m not starving at any given time.  Just when I’m starting to feel a little hungry it’s time to eat again!

I’ve loved finding out that a couple friends are doing the same plan, one is 4 weeks out (down 28lbs) and the other 6 (down 17lbs) which is super encouraging and helpful! This plan has an amazing community.

I’m really enjoying cooking hnew recipes (especially the “dupes” like this one) and can I just say that my energy level had kicked up about 26 notches?! On day 5 the fat burn kicked in and hasn’t quit since. I’ve slept better (as good as i can with a 3 month old puppy) and really have a lot more motivation to get things done.  I haven’t had this much energy since I had my kids over 10 years ago. That alone has been worth it!

Week 2, here I come!


Loaded “Baked Potato” Soup – Pressure Cooker

I am on Day 5 of my new eating plan and I have been researching different recipes that are “on plan”. Tonight I got home late, hubby wasn’t feeling well and I hadn’t marinated the chicken for the recipe I wanted to make. I was desperate to find a recipe that I had all the ingredients on hand and I found one on Sandy’s Kitchen Adventures and knew I had everything except the chives (no biggie in this household!).

Lately I’ve been experimenting with adapting recipes to utilize my Electric Pressure Cooker instead of stove top, baking or even crock potting. Why? Because sometimes I forget to put dinner in the crock pot. Sometimes I just want to dirty up one pot. Sometimes I just want dinner to be done in less than 30 minutes (prep included!). My hubby will want credit for this aparatus entering into the Clark Household. It was my Christmas present year before last. Thanks honey!

So, here is my adaptation of Desinie Dunn Rushing’s recipe using the pressure cooker!


Loaded “Baked Potato” Soup – Pressure Cooker

Serves 4
3  12oz. packages frozen cauliflower,  or 2 medium heads of fresh cauliflower. (3 Greens per serving)
4 cups chicken broth (1 Condiments per serving)
8 wedges laughing cow light garlic and herb (1 Healthy Fat per serving)
Sea Salt to taste
1/2 tsp pepper (1/8 Condiment per serving)
2 tbsp or 0.5 oz 2% reduced fat cheddar cheese (can be used as an additional 2 oz or 1/8  Lean each serving)
4 tsp of Turkey Bacon bits (1/3 Condiment each serving)
If using fresh remove the leaves and thick core from the cauliflower and break apart the florets. Add the cauliflower and stock to the pot. Set pot to HIGH PRESSURE for 5 minutes. If using frozen cauliflower set timer for 1 extra minute.
Quick release the pressure and  remove the lid. Add the Laughing Cow cheese, salt and pepper. Use a stick blender directly in the pot (remember when I said I like to just dirty up one pot?!) or dump it all in a blender and blend for about 30 seconds or until smooth. Serve with cheddar cheese, bacon bits, and optional chives.
1/8 Lean, 3 Greens, 1 1/2 Condiments and 1 Healthy Fat per serving. Makes 4 servings