Anyway, one thing that is not a problem is my progress in shrinking the size of my gut and my butt. I've lost 22 pounds in 2 1/2 months and feel awesome! It has not been easy, I will tell you that, but if you follow the rules and make smart decisions, it can definitely be done. I still find it unfair that I can't eat Jimmy Johns and cake batter martinis all day every day and look like a runway model, but such is life I suppose. So instead, I eat eggs and veggies and meat (and red wine) and look like a runway model that swallowed a baby seal.
One of the things that has worked best for me is to eat a big breakfast, full of protein and completely devoid of carbs. I won't bore you with the details on why it's important to eat breakfast that way, so you'll just have to trust me. I eat eggs scrambled with some combination of meat, veggies, and cheese pretty much every morning, but I'm going to share this particular one because it was SOOO tasty and pretty fancy as well (at least as fancy as eggs can get). I know it's not really a recipe, but I haven't cooked in like 2 weeks so you're going to have to make do with this until tomorrow when I make you some pork.
Anyway - enjoy!
Mushroom, Chorizo, and Goat Cheese Scrambled Eggs
3 eggs, cracked and scrambled in a small bowl
1 tablespoon butter
3 white button mushrooms, sliced
1/3 link chicken Chorizo (found at Whole Foods), crumbled
small handful crumbled goat cheese
salt and pepper to taste
In a small skillet, melt the butter over medium heat. Add the mushrooms and saute until they become soft. Add the chorizo, and cook until done.
Turn the heat to medium-low and add the eggs. Scramble the eggs slowly until they are done to your liking. Add salt and pepper to taste, and top with the crumbled goat cheese.