Welcome to the Eleventh of a 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. With a current Daily Kilojoule goal of 5000Kj, to better tie in with my wife who is also on the weight loss journey, and to expedite the weight loss so I can wok out my neutral caloric intake. I have been on the 5000Kj goal for just over of a month now and have settled into the reduced intake reasonably well.

This week was a bit of a blow out. My wife and I decided to not be cautious over the 4 days of Easter and indulge a little. Enjoy the Chocolate, have our own Passover meal, consume more Hot Cross Buns then I care to remember, and just indulge a little. Subsequently, there were reprucussions.

Weight at Start: 131.7kg

Goal Weight: 95kg

Weight Today: 117.7kg

Weight Loss this Week: +0.7kg

Total Weight Loss: 14.0kg

Amount till Goal Weight: 22.7kg

My front and side will obviously have changed very little in a week, though there are changes. If you want to see the biggest change I encourage you to look at Week 1, then look back at these pictures. Having said that, I have noticed that on most pair of pants I have reclaimed yet another belt loop.

 

This week I thought I would share my Soy and Ginger Beef recipe. It’s an adaptation of a recipe from one our old Diabetic diet boss, when my wife was diagnosed with Gestational Diabetes. I find these recipes a good place to start as they have eliminated most of the carbohydrates and limited the fats, thus lowering the Kilojoules.

 

Soy and Ginger Beef

Prep time 20 minutes (Plus 1-2 Hours Marinading time)

Cook time 15 mins

Serves 4

Kilojoules per serve 1219

Ingredients:

500g Diced Beef

3 Large Zucchini

2 Large Carrots

Juice of 1 Lemon

1 Tbs Seseme Oil

Marinade:

2 Tsp Lemon Juice

2 Tsp Soy Sauce

1 Clove Garlic (Though I tend to be a bit heavier handed)

1 Tsp Finely grated Ginger (again I tend to be a bit heavier handed)

½ Tsp Five Spice Powder

Optional Extras:

40g Cashews – 255Kj

Handful of Mint – Negligible

Handful Coriander – Negligible

300g Cherry Tomatos – 47Kj

300g Capsicum – 89Kj

Method

1. Combine the marinade ingredients in a bowl.
2. Add the Diced Beef, toss thoroughly, cover, and refrigerate for 1-2 Hours
3. Spiralise, Zoodle, or otherwise make your Zucchini and Carrot tiny Noodles as pictured above.
4. Add remaining ingredients, including any Optional ingredients. Toss well.
5. Heat a frypan over a Medium High heat.
6. Ass Sesame oil to pan. Fry the Beef until cooked through, approximately 10 minutes.
7. Add Vegetable Noodles to a bowl, add Beef on top.
8. Serve.

If you see a post on Facebook that involves a meal that hasn’t been covered here at Maintain the Rage, please message me, or comment below and I may be able to write a special post with the recipe.

Maintain the Rage

Luke Sondergeld