Phase 3 has Begun!

Day 56

So the 3rd phase began yesterday. Here is what the new diet looks like for the next 5 weeks.

2 servings protein
1 servings dairy
2 servings fruit
2 servings veggies
3 serving carb
1 serving fat
3 servings snack
2 condiments

Justin and I wanted to get an idea of what our daily diet would be like so we planned on having carbs in the morning and save our protein till dinner. Both of us are cutting our protein in half so we had to get used to not having them throughout the day. For breakfast we made whole wheat blueberry pancakes. With a side of strawberries this was an excellent breakfast. Again I think I am adopting whole wheat pancakes after the 90 days. For dinner we planned on making fish tacos with grilled veggie focaccias. I took zucchini and yellow squash and sliced them horizontally so they were long strips as apposed to small circles, this way it would be easier to grill. I made a honey chile glaze by sautéing ½ cup of shallots in apple cider vinegar. Once cooked I added 2/3 cups honey, and ¼ cup sherry vinegar and stirred, then added ½ tsp chile powder, ¼ tsp ground cumin, salt and vinegar to taste and 1 ½ cup chicken broth. I brought this to a boil and then let it simmer till it reduced to half. We used this as the glaze for the fish and veggies.

I have never cooked fish on a skillet before, I always either broiled them or put them in tin foil and cooked them in the oven. I had 3 batches of fish, luckily, because I completely butchered the first round to the point I had to throw it away, I figured mush would not be edible. Come to find out I need a thick piece of fish if I plan on sautéing them because if not they will just fall apart when you flip them. So if you have thin pieces of fish (like tilapia) I recommend broiling them.

For the taco itself we used corn tortillas (3 total=1 serving of carb). The whole wheat tortillas (1 total=1 serving of carb) were too big, more like a burrito size and when we can only have so many carbs we figured corn tortillas would be more filling and give us more. I made a black bean and corn salsa (mixture of black beans, corn, red pepper, yellow pepper and red onion). Since fish tacos are supposed to have a sour cream sauce I made a variation of plain yogurt, red win vinegar and fresh dill (similar to the Greek tzatziki spread). It gave it that cool refreshing taste you get from the sour cream sauce. For the grilled veggie focaccia, I took the bread slices and topped them with feta cheese and let melt. I then topped them with the grilled zucchini and yellow squash. All in all it was a good meal.

I am going to have to say goodbye to the protein shakes and turkey bacon in the morning. That’s gonna be a change after almost 60 days of them. I guess I can still have the shake just without the scoop of protein.

I head out of the country this week so eating this diet is going to be interesting in a foreign country. I am going to have to pack a lot of protein bars and just hope the country has a lot of fruit and veggies to serve. More to come on that one…