This is the second Cooking Light recipe I’ve made and I’m very pleased with the outcome.
The only thing I did differently was to substitute out the whole wheat penne for regular and to cut back a little on the garlic.
As I wrote the other day, I hate whole wheat pasta–I’m sorry, but it’s an abomination. I’ve tried. I really have tried. I cannot abide it. So rather than suffer through it, I’m trying to keep to the appropriate portion sizes.
My breakfast was a freshly made doughnut from the farmers’ market. It was heaven. I switched to half caf for coffee and while I had some twinges, I was otherwise okay. Lunch was leftovers from last night. And in addition to the pasta dish, I had fresh strawberries with ricotta, a cup of grape tomatoes, and 1/4 cup of cashews.
I also took advantage of the nice weather to go for a really long walk. It’s been a challenge to get my 10 flights of stairs in, but I managed today.
With a month of this under my belt, I thought I would check-in. My clothes are fitting better. I’ve lost some weight. I’m sleeping a little better. I still have aches and pains, but it is getting easier to move around and I have some more flexibility. And finally, I’ve started to not think about food non-stop.
Now I just have to keep this up!