Down with the Pounds

Today's Weight: 139.8 lbs

Yesterday's Weight: 140.6 lbs
Day Difference: -.8 lbs

Overall Loss for Round 1 and Round 2: 30.4 lbs
Starting Weight Round 1: 170.2 lbs

Round 2 VLCD Day #22

Finally! I lost .8 lbs!! It's finally going down! Even with TOM around the corner. I'm happy. I needed to see some type of loss to feel a bit more encouraged. I did notice tat last night I didn't cramp as much in my legs. I ate an almond matzoh ball. The recipe is in my favorite book Elana Amsterdam's the Gluten Free Almond Flour cookbook. The protein and potassium is so high in almond flour I think that having a little ball of boiled almond flour ball did the trick.  I didn't do it with stock or made the soup, I just made the almond balls. I usually freeze them for my son and mix them with rice to minimize the carbs in the rice and increase his protein intake. If you mush the balls up and dry them out some on the counter they also make good "mock" rice.

This is the recipe and the picture from Elana's website, Elana's Pantry:



Gluten-Free Matzoh Ball Soupprint friendly recipe
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock

1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
2. Stir in the almond flour
3. Refrigerate the mixture 2-4 hours
4. Remove from refrigerator
5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
6. Roll the batter into 1-inch balls then drop into the pot of boiling water
7. Reduce heat, cover and simmer for 20 minutes
8. Heat 6 cups chicken stock in a separate pot
9. When the matzoh balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
10. Ladle stock, plus 2-3 matzoh balls into individual bowls and serve

Serves 6