Welcome to the First of a new continuing series of posts called Wednesday Weigh Day. These posts will be a tracker for my progress through weight loss, hopefully, and a way to share my journey, and some of my recipes.

Weight at Start: 131.7kg

Weight Today: 126.2kg

Weight Loss this Week: 5.5kg

Total Weight Loss: 5.5kg

Amount till Goal Weight: 31.2kg

My front and side will obviously have changed very little in a week. You’ll also notice the dip in the right shoulder. Thats the result of four reconstructive style surgeries to increase mobility and use following a fall during my service. At last check up, I have lost 33% capacity compared to a normal fit person my age.

By Far the best Recipe this week was the Mexican Pulled Beef with Crisp Salad. We had it as a family on Monday night and it was to die for, then we had our close friends, read extended family, come over Tuesday and we had it again and there wasn’t a scrap on a plate anywhere.

Mexican Pulled Beef with Crisp Salad

Serves 6

Kilojoules per Serve 1857

Prep time 15 minutes

Cook time 8 hours

Ingredients:

900g Skirt Steak

3 Capsicums

2 Red Onions

6 Tomatos

3 Avocado

300g Mixed Salad Leaves

3 Limes

2 Cans of your favourite beans, Drained and Rinsed e.g. Black, Kidney, Pinto.

1tbs Ground Cumin

½tbs Smoked Paprika

½tbs Ground Coriander

1tsp Onion Powder

1tsp Garlic Powder

1tsp Chilli Powder (More if you like it hotter)

Sour Cream

Method

1. Combine all the spices in a small bowl. Pat dry the Skirt Steak with paper towel. Apply the spices to the entire surface of the Skirt Steak.
2. Place the coated Skirt Steak in a slow cooker on low.
3. Squeeze the juice of 2 of the Limes into the slow cooker.
4. After 4 hours, turn the Skirt Steak over and add the two cans of Beans.
5. Dice the vegetables and combine a bowl, except the Avocado. Squeeze the juice of the remaining Lime over the salad.
6. Slice the Avocado for serving.
7. Serve on a plate as shown above, dress salad with Sour Cream