Just got back from Spring Break.
That followed Winter Break.
That followed Mental Break which = 17 Day Diet Break
I lost my mojo.
Not surprising, I guess. The struggle is never really over.
The difference now is that I gave away all of my bigger clothes. So all I have are shorts and jeans and tops that I bought last year after losing 50 pounds.
I'm glad that I did this...because it would be devastating but easy to slip that bigger size back on. But no...I had to suffer through vacation in muffin-top causing shorts and a limited selection of shirts that didn't make me look like a stuffed sausage.
And now I know...its time to cut the crap.
So bring on the carb-withdrawl headache, the exhaustion of detoxing, the crankiness of having to deal with life head-on rather than shoving something in my mouth.
I'm good to go.
This also means I am back in the kitchen full-time. On deck first is an old favorite:
Balsamic Marinated Grilled Chicken Cutlets
4 chicken cutlets, cut in half if thick
1/4 cup balsamic vinegar
2 T Dijon Mustard
1 T dried fine herbs (I used a mix of rosemary, thyme and garlic) I did not used powdered garlic, but a cube of frozen garlic
1 T salt
1T pepper ( I found this to be a bit much, you may want to cut down)
1/2 cup olive oil
Mix all marinade ingredients together. Put chicken in large ziploc bag and cover with marinade. Keep in refrigerator a minimum of 2 hours or overnight.
Remove from refrigerator 30 minutes before cooking.
Grill on BBQ or grill pan.
