My wife and I started the South Beach diet two weeks ago. She's down eight pounds but I've only managed four so far - just half what the book led me to hope for. However, I have to say I'm eating a larger breakfast than I did before and have to admit it's not been at all discomforting. My weight does seem to have "redistributed" somewhat for the better - though that is subjective. AAMOF, I'm probably eating more, volume-wise, on the diet than I did before. I'll chaulk it up to re-tuning. Either way, I'm sticking with it for her sake, if not for mine.
As the first "offical" diet I've attempted in 45 years, I can't complain.
I have to admit that I'm a bit apprehensive about shifting to "Phase 2" after minimal loss during the first two weeks. Anyone have any anecdotal experiences on the transition to Phase 2?
Mush = must, DUH... mush isn't very appetizing but this is..
LowCarb Copa Cabana Mint Chicken
1) Arrange chicken pieces on a well greased, large enough baking pan so all are on a single layer.
- 8 large chicken thighs, bone-in, skinned
- 1 lemon, zest and juice
- 3 Tbs. pure olive oil
- 3 lg. cloves garlic, minced
- 2 Tbs. fresh mint, chopped, or 2 tsp dried
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Dash of cayenne pepper, to taste
- Season with salt & pepper to taste
- Sprig of cilantro, chopped for garnish
- Pre-heat oven to 350
2) Blend all remaining ingredients except fresh cilantro. Pour over chicken, turning to fully coat.
Cover and refrigerate for 1 to 4 hours, or overnight.
3) Place uncovered dish in cold oven, then bake at 350 for 45 - 50 minutes, or until tender when pierced with a fork and juices run clear. Baste the chicken with the pan juices a couple of times while baking.
Garnish with chopped fresh cilantro, and serve piping hot.. EnjoyLess than 2 grams of Carb per piece.. Yehaaaaaaaaaaa!