Day 35

Richard tried a delicious and very calorie friendly meal last night of Fettucine with Squash and Avocado Salad and a fillet of Codfish. He replaced the green peppers with hot peppers for an added kick making this meal even more mouthwatering!

Richard weighed in today (Day 35) at 271.2 a total loss of 26.8 pounds. The MiForm diet is really doing wonders for his life!

To find out more about the MiForm diet click here or follow Richard's journey on Facebook

Delectable Dinners!

                         For dinner Richard ate a delicious salmon cake with sweet potato fries and a garden salad!

           This dinner consisted of certified organic bison, organic broccoli, mushrooms and onions, delicious!

And finally, last night Richard enjoyed salmon with organic beets, potatoes and broccoli!

Richard is happy to announce he is down 22.4 pounds! 

If you like fried chicken...

Then you'll love Crispy Sesame-Panko Chicken!

Day 21 & 22

Day 21 lunch was a pita with leftover chicken, curry beans, with rice and sweet potato. Delicious and nutritious!

 Dinner was another delicious leftover meal of potatoes, beef, green beans and steamed broccoli!

Day 22 lunch was a pita with ground beef and taco seasoning with chopped tomato, feta and sour cream

 Dinner was a MiForm recipe with a beet salad, brussel sprouts, salmon with dill sauce and quinoa.

The recipes are below!

Day 19 & 20

Day 19 Richard tried a recipe from the MiForm cookbook with very positive results! The dessert was a granny smith apple cut up, 1/4 tsp of sugar, 1/4 tsp of vanilla and blackberry's heated. It was delicious!



 

Dinner was at Mel`s Diner in Naples, Florida. Richard ate a small rack of baby pork ribs, a small sweet potato, a mixed greens salad with balsamic vinegar dressing! 

Day 20 dinner was a beef and potato salad with smoky chipotle and green beans, a total of 510 calories! The recipe is below if you`re looking for a delicious calorie-wise meal!

 

Day 18

Day 18 for dinner was a Coconut Chicken Casserole served over a half cup of rice. At only 240 calories per serving this meal was both a great choice for flavor and for a calorie conscious diner.

The recipe is as follows:

Ingredients

• 1 tablespoon(s) canola oil
• 1.50 pound(s) skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
• 1 medium onion, sliced
• 1 medium red pepper, cut into 3/4-inch chunks
• 2 tablespoon(s) green curry paste
• 2 teaspoon(s) fresh ginger, grated and peeled
• 1 cup(s) lower-sodium chicken broth
• 1 large sweet potato, peeled, cut into 3/4-inch chunks
• 3/4 cup(s) light coconut milk
• 1 teaspoon(s) cornstarch
• 2 cup(s) sugar snap peas, trimmed
• 1/2 cup(s) fresh cilantro leaves

Directions

1.  In 6-quart Dutch oven, heat oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until browned, stirring. Transfer to bowl.
2.  Add onion and red pepper to pot. Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt. Add broth and potato. Heat to boiling on high. Cover; cook 5 minutes. Stir in chicken. Reduce heat to maintain simmer. Cover; cook 10 minutes or until chicken is cooked (165 degrees F) and vegetables are tender.
3. Whisk coconut milk and cornstarch until smooth; stir into pot along with peas. Heat to boiling on high. Cover; simmer on medium 3 minutes or until peas are hot. Serve with cilantro over rice.

Day 16 & 17

On Day 16 Richard ate at Denny's, a delicious classic American restaurant with a surprisingly calorie-wise menu!

Richard enjoyed a starter garden salad and an entree of broccoli, chicken and mashed potatoes with gravy.

Day 17 was finally a home cooked meal, after a week of travelling Richard was finally able to settle in to his vacation home in Naples, Florida and cook a delicious meal! He enjoyed shrimp with mixed vegetable and rice. Mmm!