C2: Day 3: New favorite recipes!

So far, I am loving this second cycle! The biggest drawback so far is that I am cooking for one, so any leftovers when preparing the recipes cannot be eaten for two days. It's also a bit of a bit of a buzzkill to go from eating delicious, satisfying dishes such as Tangy Pork Chops with Brown Rice or Chinese Steak and Broccoli (my new favorite recipes!) and then the next day revert back to the rather stale, limited menu offered on Cycle 1. It was fine for the 17 days that it lasted, but you realize how much you've missed grains and red meat once they're back on your plate!

But I believe in the science behind Dr. Moreno's diet plan, so am doing my best to follow the diet as he intended.

On to my meals:

Breakfast:

Old fashioned oatmeal mixed with greek yogurt
6 strawberries

Snack:

Carrots

Lunch:

Tangy Pork Chops with Brown Rice

with steamed broccoli

Snack:

1/2 cup cottage cheese

Dinner:

Blackened Shrimp with sauteed collard greens

C2: Tangy Pork Chops with Brown Rice

One word to describe this dish: DELICIOUS! I used 4 slices of boneless pork chops that were equivalent to about 1 1/2 pounds total, each cut about 3/4 inch thick. Be sure to adjust cooking time if you are preparing very thickly cut chops. Cut off fatty portions prior to eating.  Pair with your favorite vegetables (I enjoy it with steamed broccoli or sauteed collard greens).

Serves: 4

4 boneless pork chops
1/2 cup low sodium soy sauce
3 TBS powdered Truvia or Stevia in the Raw
3 TBS Balsamic Vinegar
1 tsp hot sauce (I used Cholula for this recipe, but any will work fine)
1/2 tsp garlic powder
1/4 tsp crushed red pepper
1/4 tsp cayenne pepper


1. Prepare the marinade: in a casserole dish, whisk all ingredients minus the pork until Truvia is dissolved and ingredients are blended thoroughly. I recommend taste testing the marinade to make sure the balance of flavors suits your taste.

2. Pierce each side of pork chops with a fork several times to help the marinating process. Add pork chops to dish, coat each side with marinade and make sure they are thoroughly coated. I chose a fairly shallow casserole dish to ensure the pork was soaking in the marinade.

3. Cover dish and place in refrigerator, let sit for 6-12 hours.

4. Once it has marinated sufficiently, prepare brown rice according to directions.

5.  In the meantime, preheat oven to 350 degrees.

6. Place marinated pork chops in oven and cook for 30 minutes.

7. When finished cooking, cut through the thickest chop to ensure it is cooked appropriately. I cook my pork medium well (when cooking it at home), if you want it well done you may want to cook it a bit longer.

C2: "Chinese" Steak and Broccoli Stir Fry

This is a FABULOUS recipe! Easy to make, tender and flavorful steak, and easy to add/modify as you see fit (ie, adding onions, peppers, etc. to make it more of a "stir fry"). I found the original recipe at Rainy Day Gal's website , be sure to check it out! I made several modifications to make it C2 compliant, so the recipe as I prepared it is below. I like to prepare this with brown rice, when eating this for lunch. Delish!

Serves 4

1 lb. Cycle 2 approved steak (see Cycle 2 list...I used flank steak)

2 cups broccoli

1 TBS Baking powder

1 TBS cornstarch (not listed on the 17 Day Diet, but a lot of recipes I looked up for the diet contain it...so I 

am making sure I use it as sparingly as possible)

1/3 cup water

1/3 cup low-sodium soy sauce

1/4 cup powdered Truvia or Stevia in the Raw

1 TBS olive oil

1 tsp red pepper flakes

1/2 TBS garlic powder

1. Combine baking powder, cornstarch, Truvia, water, soy sauce and olive oil in mixing dish. Using a fork or whisk, combine ingredients.

2. Cut steak into strips, and add to above mixture. Combine thoroughly.

3. Let marinate in fridge for 1 hour. If you desire brown rice, prepare at this time.

4. Once the hour is complete, heat large skillet,  and coat with non-stick cooking spray. Place over burner set on medium-high heat.

5.  Fill saucepan with 1/2 cup water, place fresh or frozen broccoli in pan. Bring to a boil, and let steam until the broccoli reaches desired tenderness.

6. Place marinated steak strips (including any marinade remaining in bowl) in heated skillet. Add red pepper flakes and garlic powder, stir. Cook until well done.

7. In a bowl, place rice (if desired), broccoli, and steak. 

Enjoy!

C1: Day 13

I have bad news, and good news. The bad news: I made a conscious decision to "cheat" yesterday. Some friends were going out for happy hour, and considering I had restrained myself for two weeks, I decided I deserved a light binge. The "good" news: two beers and one small loaded chicken nachos later, I had a splitting headache and and a seriously distressed stomach. It's as if the diet gods needed a good laugh at the fact that I thought I could get away unscathed. The irony is that I was craving fish and fresh food, but I felt I needed to do happy hour right, and eating fish or other fresh food were not options.

 You can see from this experience the core of the issue with my eating habits (from what I have learned from nutritionists and health magazines): I am a binge eater. I also view food as a reward, as I adore food (and beer...and cocktails- I work in a restaurant for a reason!). I am a sort of an emotional eater. I do not need to eat to be happy, but food makes me happy, period. Good food makes me very, very happy! Fortunately, my work schedule and workout routines prevented repercussions for my love of food. Until recently. At least I can accept my shortfalls and use this diet to get back on track!

 To prevent future catastrophe, I have arrived at a compromise with my less steadfast, food-craving alter ego. Because I have made great progress and am so close to my goal weight, I will allow myself one small meal off the diet per week. I am foregoing the word "cheat" altogether, as I feel that is part of the culprit as I feel like I have to eat something terrible, even though my body is craving something reasonable.

I feel this is a good plan as it will keep me motivated on the diet, and I will be able to continue with cycle 2 (and 3) without skipping to Cycle 4. I realize Dr. Moreno recommends skipping to Cycle 4 once the goal weight is achieved, but I believe I will prolong that process by adding that cheat meal. Sure, it sounds counterintuitive, most would want to lose the weight more quickly. But I would rather win the race slow and steady while reinstilling healthy, lifelong eating habits.

 On to my day!

Breakfast:

 Mean Green Scramble

Snack:

Yoplait 100 Calorie Greek Yogurt

1 serving fresh blueberries

Lunch:

Spicy Chicken Lettuce Wraps

Snack:

1/2 Cup Cottage Cheese

Dinner:

Blackened Tilapia with Sauteed Kale

Mean Green Scramble: C1

3 Egg Whites (I use Egg Beaters)
1 cup of fresh Kale or Spinach (I prefer Kale)
1/4 tsp ground pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes


1. Coat skillet with non stick cooking spray.
2. Add Kale or Spinach. Add garlic powder. Sautee until lightly wilted.
3. Add egg whites, and red and black pepper.
4. Stir until lightly browned.

Enjoy!

C1: Day 4

It is a popular opinion that it takes 21 days to form a new habit. There are many scientific studies to back this up, and the research makes sense. So it comes with a bit of surprise that only 4 days into my new diet, I feel like I have been following it forever- in a good way. I can't remember how I ate before, and I have to wonder why I hadn't changed my eating habits dramatically much sooner!

Many health experts say that knowledge is the best tool to eating healthy. Not so, in my case. I have long known what I should be eating, how much of it I need, and how often. It is simply due to a lack of commitment and willpower to follow through. I have steered away from the various fad diets through the years, opting for low-calorie, high protein food choices, paying attention to portion size and snacking regularly to prevent my hunger reaching a near-starvation point. The past few months I abandoned those principles, and I believe I have made the best choice possible to get back on track with this diet.

One of Dr. Moreno's best tips in his book is to follow the "hunger meter". It essentially advises that you do not allow yourself to reach a state of being "very hungry", which I have ignored the past several months. Very hungry, in his words, is a 2 out of a 1-2 scale (one being moderately hungry, 2 being very hungry) on his "hunger meter". For myself, working 12-14 hours behind a bar has led to some awful scenarios of extreme binge eating, as I had reached a level of hunger that led me to make very poor food choices. But I also made the same mistake during the daytime. I would skip breakfast, run errands for hours, then gorge myself at 4 PM to make up for the two missed meals.

I know myself. I have very little self control when it comes to food. Once I am a "2", all elements of reason go out the window. Yes, the principle of eating frequently to avoid being very hungry is a simple one, but much easier said than done. Having made the effort to take healthy snacks and meals with me at all times, going on four days, I have yet to come close to a "2". On the flip side, Dr. Moreno also has a "fullness meter", and it applies the same principle: stop eating before reaching a 2. This is easy to follow when you never reach a "2" in hunger, however on cheat days  in the past I have been extremely guilty of far exceeding that "2".

Besides feeling refreshed and healthy, I discovered another perk of this diet on my scale today. Down 5 pounds! My overall goal is to lose 15, so this is a great start. I also ordered this Victoria's Secret swimsuit as a reward for completing cycle 1 successfully (yes, premature, I know-but that's how confident I am!). And, how incredibly inspiring is her body? If I look at this picture every day, no chance I will go awry!

Here we go with today's meals...

Breakfast:

3 Egg White Omelet

Snack:

Yoplait 100 Calorie Greek Yogurt (Peach)

Lunch:

Spicy Chicken Vegetable Soup

Snack:

1/2 Cup Cottage Cheese

5 Strawberries

Dinner:

Chicken and Spinach Casserole

Day 4, done! Now it's time to find more recipes. At work I do not have a microwave, therefore all food I bring with me must be eaten cold. The chicken soup and eggplant parmesan taste fine, but not so much with chicken dishes. I think I will try to find a good C1 Cauliflower Soup. A gazpacho could be great as well! Stay tuned...

3 Egg White Omelet

*Eliminate cayenne pepper and jalapeno if you do not like heat.

3 Egg Whites (I use egg beaters)
1/8 tsp cayenne
1/8 tsp black pepper
Diced onion, to taste
Diced green peppers, to taste
Diced jalapenos, to taste


1. Coat pan in non-fat, nonstick cooking spray. Place over medium heat.
2. Once hot, add Egg whites.
3. Cook for 30 seconds, then distribute the veggies and spices over egg whites.
4. Cook until it is lightly browned on the bottom, then fold in half.
5. Once golden brown on bottom, flip onto other side. Once the other side is also golden brown, remove from heat and serve.

C1: Day 3

Today I am deciding how and when to start incorporating exercise into my new diet. Dr. Moreno suggests 17 minutes of light exercise a day. However, as a high-volume bartender, my job is very physically intense, and with only 1200 calories, I don't want to overdo it. I think I will go ahead and start 15-30 minute routines tomorrow (day 4), considering I have not felt weak or fatigued  so far with my new low calorie diet.

I had an early meeting today, and the turkey sausage muffins were perfect to grab on the run. Those will certainly be a staple for me!

That last couple days have me feeling invigorated and craving salad (which salad cravings are very much common for me!) so I incorporated two meals into my day incorporating spins on salads. With the carb cut back I have also developed a good bit of a sweet tooth, so I decided to brew a hefty batch of green tea, and added a couple teaspoons of Truvia. So far it's doing the trick.

Now on to my meals...

Breakfast:

Caryl's Turkey Sausage Egg Muffins

Snack:

1/2 cup cottage cheese

1/2 cup red grapes

Lunch:

Chicken Lettuce Wraps

Snack:

Yoplait Greek Yogurt 100 calories


Dinner:

Turkey Taco Salad 

Final Comments:

So far, so good! I have turned down a couple happy hour and dinner date requests, as I feel the first phase of this diet is best spent preparing my own food and staying in. I decided I will wait to dine out until cycle 2, when shellfish is introduced to the diet. I live just down the road from a fabulous raw bar, and I'm always craving raw oysters and peel & eat shrimp. When I successfully complete cycle one, that raw bar will be my first stop! 

Baked Blackened Chicken: C1

Baked Blackened Chicken

Note from R: this is an easy, versatile recipe that is my go-to for essentially all recipes that call for cooked chicken.

Minutes of Prep: 5

Cook Time: 40

Servings: 8

8 Boneless, skinless chicken breasts (thawed)

Salt Free Blackening Seasoning 

1. Preheat oven to 400 degrees.

2. Cover baking sheet with aluminum foil.

3. Arrange the chicken breasts so they are evenly separated and not touching each other.

4. Generously sprinkle blackening seasoning over the top of each fillet.

5. Bake for 40 minutes. This may vary based on the size of the chicken breasts, therefore cut into the thickest piece or use a meat thermometer to determine that it is cooked thoroughly after allotted time.

Spicy Chicken Lettuce Wraps

Spicy Chicken Lettuce Wraps

1 Baked Blackened Chicken Breast, diced

3-4 large leaves of iceburg lettuce

2 TBS fat free sour cream

1/2 tsp cayenne pepper

1/2 tsp garlic powder

1/4 cup onions, diced (optional)

1/2 jalapeno, diced (optional)

Frank's Hot Sauce, to taste (optional)

1. On a large plate, arrange diced chicken breast and lettuce leaves

2. On a side plate, arrange the onions and jalapenos.

3. In a small dish, mix sour cream, cayenne pepper, and garlic powder. 

4. Build your own lettuce wraps like a soft taco, using the lettuce leaves like you would a tortilla., incorporating these ingredients. I like to add the sour cream mixture and a drop of hot sauce to each piece of chicken before I wrap it up in the lettuce.

Turkey Taco Salad

Turkey Taco Salad

1 serving Spicy Turkey Sausage

2 cups lettuce (I like to use red romaine for this)

1/4 cup fat free cheddar cheese

Sliced onion, to taste

1 serving Creamy Fat Free Balsamic Dressing

1. In a large bowl, combine all ingredients

2. Toss ingredients to evenly distribute dressing

Creamy Fat Free Balsamic Dressing: C1

Easy Creamy Fat Free Balsamic Dressing

Note from R: I am a balsamic fanatic, therefore I typically up the ratio of balsamic vinegar to sour cream. Also, I typically throw in some garlic powder, cracked black pepper, red pepper flakes, and any other spices I am in the mood for at the moment. However, it tastes great on its own, so for the sake of simplicity I am  listing the bare bones of the recipe. I like to throw together a quick big batch, and keep it in the fridge.

Minutes of Prep: 1

Serving Size: 1 

1 1/2 TBS Balsamic Vinegar

1 TBS Fat Free Sour Cream

1. Combine ingredients in small dish. Stir quickly until smooth and creamy.

2. Serve

C1: Day 2

What a great feeling to know that I have meals already prepared for my whole day (and days to come)! Last night, I baked 8 blackened chicken breasts. (For my homemade blackening seasoning recipe, click here). I baked them at 400 degrees for 40 minutes, and ended up with enough chicken for my chicken soup, Baked Spinach Casserole, and meals for tomorrow! I also made 4 delicious recipes: Caryl's Turkey Sausage Muffins, Chicken and Spinach Casserole, Spicy Chicken Vegetable Soup, and Eggplant Parmesan. The kitchen is a foreign place to me (except for making cocktails), but I really am getting the hang of this! Until now, my meals almost always consisted of salads, tuna salad, and the occasional stir-fry, but following or creating actual recipes can be pretty exhilarating. I like my food very spicy, so keep that in mind as you prepare the dishes. I attempted to adjust the spice to medium for the recipes. Sadly I do not have much of an understanding of what normal "spicy" should be. Let's just say I go through pounds of fresh jalapenos and jars of cayenne pepper every week!

 I reviewed several posts online discussing the drinking of coffee during this diet, and the official website (www.17daydiet.com) gives the "ok" on its FAQ page. I have recently become a coffee drinker, and considering the energy increasing and appetite suppressing effects of coffee, I'm glad to see it can remain part of my daily regiment. For today, I decided to go with two cups of coffee, sweetened with Truvia, and two cups of green tea. I bought a pack of 33 ounce Smart Waters- I will keep these in my fridge to help with drinking the 64 ounces of water a day. Drinking water has never been my strong suit. Vodka? Sure. Beer? Even better. Water? Not so much. Even though I have created some nice home vitamin water infusions, which will be perfect for Cycle 2. (They are delicious! Recipes to come.)

Another detail pointed out to me in my research was the fact that I may not necessarily need to cut my fruit intake at 2PM. Because my hours are much later than that of a normal person (I typically work until 2-4 AM, go to bed between 4-6 AM) I will adjust the 2PM cut off to 6 PM. I do plan on making some smoothies to take to work with me later in the cycle, so this time adjustment will help out immensely.

Now, on to Day 2!

Breakfast:

Caryl's Turkey Sausage Egg Muffins   

Recipe Author: Caryl Schiff-Greatorex

These are absolutely delicious! And so easy to save in the fridge or freezer for later.
Also, I made extra of the turkey sausage recipe, which worked perfectly for the Eggplant Parmesan (which is for dinner today).

Snack: 

Yoplait Greek Yogurt (Peach).
5 Strawberries

Lunch:

Spicy Chicken Vegetable Soup

Just like all the other recipes, I added a lot of spices (cayenne, jalapeno, garlic powder...) and used blackened chicken. It is so good! This will be in my fridge for the entirety of the diet, no doubt. I loaded extra veggies in this recipe, and was pleasantly surprised that just one serving filled me up for hours. It is also very tasty cold (for me, at least) which means I will be taking this to work often.

Snack:

Cottage Cheese

Dinner:

Eggplant Parmesan

Another winner! It worked out perfectly with the turkey sausage I had made for the turkey sausage egg muffins. And the fat free cheese tasted surprisingly delicious.

Final Thoughts:

Day 2 was a breeze, thanks to the 3 great meals I had ready to go. I decided to make a few extra batches of the turkey sausage tonight, that way I can use it for meals over the next few days. I have always had a huge appetite, and today is one of the first days in recent memory that I never became hungry. I'm sure the satisfying meals and the filling breakfast played a huge part in that. I have never been a breakfast person, due to my late night schedule, but taking the time and effort is absolutely worth it! It truly is the most important meal of the day.

Spicy Eggplant Parmesan: C1

Spicy Eggplant Parmesan

Note from Rochelle: This is inspired by various recipes eggplant parmesan recipes I found online. .This is a great dinner recipe, it's hearty and delicious! For those wary of heat, simply eliminate the cayenne pepper and jalapeno powder.

Nonstick cooking spray

1 large eggplant, stemmed and sliced into 1/2 inch thick rounds

1 lb of lean ground turkey, prepared into turkey sausage (click here for recipe)

4 cups low-carb or light marinara sauce

1 1/2 cups fat free cheese (parmesan or mozzerella work well)

1 tsp cayenne pepper

1 tsp fennel seed

1 tsp garlic powder

1/2 tsp jalapeno powder

2 tsp dried oregeno

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Spray a large baking sheet with nonstick cooking spray. 

2. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.

3. Prepare turkey sausage (click here for recipe)

4. Combine turkey sausage and the marinara sauce; stir in the oregano, cayenne pepper, garlic powder, and fennel seeds. Remove the pot from the heat.

5. Layer the eggplant slices and turkey marinara sauce in a 9- x 13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

Yield: 4 servings

Spicy Salt Free Blackening Seasoning

Spicy Salt Free Blackening Seasoning

*For less heat, reduce amount of cayenne pepper

1 1/2 TBS paprika

1 TBS cayenne pepper

1/2 TBS garlic powder

1/2 TBS jalapeno powder

1/2 TBS dried thyme

1/2 TBS onion powder

1 tsp dried basil

1 tsp black pepper

1/2 tsp oregeno

1. Mix ingredients

2. Store in cool, dry place.

Spicy Chicken Vegetable Soup: C1

Spicy Chicken Vegetable Soup

Minutes of Prep: 15

Cook Time: 60

Servings: 4

Note from Rochelle: This is my modified version of the recipe listed in the 17 Day Diet book. I like it spicy, so if you are not a fan of heat, I recommend reducing or forgoing the cayenne pepper, jalapeno and jalapeno powder. I reduced the amounts of cayenne for this recipe, but please taste test as you add the spices to find the balance you enjoy most. 

4 blackened chicken breasts, cut into chunks (click here for my simple blackening seasoning)

2 1/2 cups cabbage, chopped

1 large carrot, chopped

1 cup mushrooms, sliced

1 large onion, chopped

1 jalapeno, diced

2 large celery stalks with leaves, chopped

1 15 oz can crushed tomoatoes

1 14 oz can fat free, low sodium chicken broth

1 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 teaspoons cayenne 

1 teaspoon jalapeno powder

1. Place all ingredients except for chicken in a large pot and simmer for one hour, or until vegetables are soft.

2. Add chicken and heat thoroughly.

Chicken and Spinach Casserole: C1

Chicken and Spinach Casserole

Note from Rochelle: This is a little spin on this recipe I found on 3FatChicks.Com.

Preparation Time: 10 Minutes

Cooking time: 40 Minutes

Number of Servings: 4

Ingredients

2 cups diced blackened chicken breast

10 oz. box of frozen spinach, thawed and cooked according to directions.
1/2 cup fat-free sour cream

1/2 cup fat-free greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3/4 cup shredded fat free parmesan cheese
1/4 cup fat free shredded mozzarella

Directions

1.Preheat oven to 350. 

2. Combine the chicken and spinach in a greased 8"X8" baking dish. Mix remaining ingredients together. 

3. Mix about a 1/4 of the sauce mixture with the chicken and spinach mixture and spread out across the bottom of the dish. 

4. Spread the rest of the sauce mixture over the chicken and spinach. Bake, uncovered, for 40 minutes or until cheese is browned.

Makes 4 servings

Caryl's Turkey Sausage Egg Muffins: C1

Caryl's Turkey Sausage Egg Muffins 

Recipe Author: Caryl Schiff-Greatorex

**Note from Rochelle: 

I found this recipe on the 17 Day Diet Gal website. These are absolutely delicious!  I did make a couple small adjustments to accommodate the ingredients I had at hand. I did not use the Feta or Parmesan, and instead used FF Cheddar. I also added some chopped jalapenos to add some heat. I used PAM olive oil spray and used only 1 TBS of the actual olive oil. I added the Frank's Hot Sauce upon serving. I now have them ready to reheat in my fridge and freezer. So convenient, and so good!

1 lb of lean ground turkey, prepared into turkey sausage (click here for recipe)
1 1/2 cups chopped onions
1/2 bag chopped frozen kale thawed and drained (could use fresh)
1/2 bag chopped frown spinach thawed and drained (could use fresh)
4 Tbsp olive oil
2 containers liquid egg whites (each container 16 oz)
4 eggs
Franks hot sauce (optional)
4 oz crumbled fat free feta (optional)
Parmesan cheese

Click here for Turkey Sausage Recipe

Preheat oven to 350

Spray muffin tins w/cooking spray

Heat olive oil and sautéed onions until soft. Add crumbled turkey sausage, spinach and kale (or any other chopped vegetables you like, peppers, broccoli, etc.). Mix egg whites with beaten eggs and hot sauce and/or pepper). Fill each muffin tin about half way with turkey mixture. Sprinkle with a small amount of feta. Fill each tin to top with egg mixture. Sprinkle with Parmesan. Bake in 350 oven for about 20 minutes or until tops are lightly browned. Can be frozen in baggies and microwaved to reheat.

Recipe makes 18 muffins. This recipe could be pared down if you do not want to make this much.  They can be frozen for breakfasts during the week.

Spicy Turkey Sausage- C1

Spicy Turkey Sausage (C1)

*For a less spicy version, simply remove cayenne pepper

*I found the original recipe on the 17 Day Diet Gal website, I modified it a touch to make it spicier decided to go with crumbled sausage rather than patties.

1 lb lean ground turkey
1 1/2 tsp cayenne pepper
½ tsp garlic powder
1/2 tsp jalapeno powder
3/4 tsp cumin
1 tsp coriander
¼ tsp black pepper
1 tsp paprika
½ tsp oregano
½ tsp basil
½ cup fat free sodium-free chicken broth

1. Combine turkey and dry spices in large bowl and mix together thoroughly. Add chicken broth, mixing well and let stand 15 minutes.

2. Cook in non stick skillet over med heat until well done. 

Cycle 1: Day 1

Having packed my fridge full of the 17 Day Diet approved items and a complete cycle's worth of recipes planned out on my laptop, I am feeling fairly confident. I know the key to success for this diet is to plan ahead, and never be caught without a healthy snack or meal when I'm on the go (particularly at work.) Thanks to Pinterest, Spark People, and other internet resources, I have found a large collection of tasty recipes and innovative tricks to help make this diet flow smoothly. I am waiting a few hours into my first day to complete the weight and measurements. Once I planned on starting this diet a couple weeks ago, let's just say I let loose a bit. Beer, nachos, even fried chicken (which I haven't had in years!) have been part of my pre-diet finale the past few days. The binge eating worked, as the junk food overload has done nothing but increase my desire to eat healthfully. I won't lie, during the first two cycles it will be hard turning down the occasional high gravity beer, glass of Shiraz or Fireball shot, but when it comes to food, I'm 100% on board. (Note to readers: I am not an alcoholic. I just enjoy wine, beer, and cocktails. Very much). Also, living on the water in the south, the impending beach (read: bikini) season is only weeks away. The timing of this diet could not be better. Once the four cycles are completed, I will be celebrating my 30th birthday on a European tour (Rome, London, Marseille, Paris), during which the 17 Day Diet will cease to exist. Sorry, Dr. Moreno (on a diet in Italy??? France?? What sane person could do that? Thank goodness I don't travel abroad often.) Once I return from overseas (17 days) I will likely go back on Cycle 1 for a quick jolt back to reality.

Did I mention I like to plan ahead? Now, back to Day 1.

Breakfast:

3 Egg Whites, scrambled
Pepper
Red Pepper Flakes
Jalapeno Powder

1 Yoplait Strawberry Greek Yogurt (100 calories)

Hot Water with Lemon

Snack:

1/2 cup 2% Cottage Cheese and 5 Strawberries

Lunch:

6 oz Blackened baked Tilapia over mixed greens ( I added jalapeno powder and cayenne pepper to the fillet before cooking, then I baked the fish in the oven for 20 minutes at 400 degrees)
3 oz Balsamic Vinegar
1 oz Olive Oil

Dinner:

Baked chicken breast with sauteed spinach



Day one conclusion: Success! I met all the criteria of the diet: 8 cups of water, 3 servings of green tea, 2 servings of fats, 2 servings of fruit before 2PM, 2 servings of probiotics. And I only enjoyed 17-day-diet friendly fish and veggies. I spent a couple hours in the grocery store, during which I felt a little bit light headed, due to lack of calories. To prevent this, I am packing little mini-snack bags of carrots and cucumber slices to take with me every time I leave the house. Also, I spent two hours tonight preparing meals for the next several days. I feel very accomplished as two hours is more time in the kitchen than probably the past 6 months combined, and all the dishes looked quite delicious! Tomorrow I will post pictures and share the recipes (if they taste as good as they look!). Only minor drawbacks: I went a bit overboard at the grocery store, and my refrigerator is now packed so full it is (literally) a safety hazard! I opened the fridge carefully a few minutes ago, and an entire pint of sour cream lunged at me and is now covering the walls and floor. I'll give it a minute to settle.