We are a month or so into a weight loss competition at work. When the contest started, I committed to attending a 5:30am workout class every workday. I'm not giving up sweets altogether for three months, but I'm working on making better choices, bringing my own snacks, cutting down on hazelnut lattes, and eating more vegetables.
By preparing in advance and making dinners that have flavors that I really enjoy, I come home from work with a plan instead of relentless snacking. As for the contest? It goes until the Monday after Thanksgiving. I've lost a pound a week since we started, so if that trend continues, I'll be feeling good when December hits!
What You Need
3/4 cup light coconut milk
1/2 cup fresh cilantro
1/3 cup soy sauce
1/4 cup lime juice
1 pound pork tenderloin, sliced into bite size pieces
1 tablespoon olive oil
1 cup green beans
*Maui problems - there were no fresh beans when I went to the store, so I had to go with frozen
coleslaw mix (shredded cabbage and carrots) for salad base
peanuts, lime and cilantro for garnish
curry powder to taste
What You Do
Combine coconut milk, cilantro, soy sauce, and lime juice in a large bowl. Add pork and stir to coat.
In a large skilled heat olive oil over medium heat. Add pork mixture and cook 3-4 minutes. Add the green beans and cook for another 4-5 minutes, stirring occasionally. Beans should be crisp and pork should be only slightly pink (and if you're not a pink pork person, cook a little longer).
Serve on a bed of 1 cup coleslaw mix. Garnish with a lime, peanuts, cilantro, and if you want a little kick, a sprinkle of curry powder.
Adapted from the September 2014 issue of Better Homes & Gardens
Meanwhile in Maui...
The sun is setting earlier and earlier, I caught this on my way home from work on Friday.
Followed by a glass of wine. Of course.
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