Since starting this blog I have pretty much kept up a consistent 2 posts per week schedule. I was worried that if I didn’t keep up with the schedule that I would fall off the bandwagon and the blog would go to rack and ruin. But this week I have had serious jet lag from visiting Germany and knew that if I tried to do my regular Wednesday post it would probably have been riddled with mistakes. After way too much angst I decided to skip a post. And you know what? The world didn’t end. I am back posting today as per usual and I am sure most people didn’t even notice the blip in my schedule.
And the same thing applies if you are trying to lose weight. You are going to have days when you fall off the wagon. But it isn’t the end of the world and I think if you are too strict with yourself for too long when you do fall off the wagon you are going to do it in a much bigger way than if you cut yourself a bit of slack. Of course that doesn’t mean you can continuously cut yourself slack and still expect to lose weight but a treat every now and again is a good thing.
High expectations are a great thing and you should set goals for yourself that stretch and challenge yourself but not to the extent that you set yourself up for failure.
Do you agree? Can you do in moderation or are you an all or nothing kind of person? Are you good at getting back on track after a diversion?
And of course it is possible to do healthy but still super delicious like this recipe for Caramelized Black Pepper Chicken from Mike at The Iron You. I couldn’t go past this recipe when it had caramelized in the title. I have a bit of a thing for anything caramelized. That whole sweet without being super sugary. The pepper just adds a good kick so the sweetness doesn’t overwhelm everything.
The original recipe says it is a 15 minute dish. It is in terms of cooking time but you add an extra 5 to 10 minutes for preparation. But that is still a pretty quick meal and it only has about 295 calories.
To make this for one I used the following ingredients:
- 130g of skinless, boneless chicken breast cut into bite sized pieces
- 1 tbs of brown sugar
- 1 tbs of fish sauce
- 1 tbs of water
- 2 tsps of rice wine vinegar
- 1/2 a tsp of minced garlic (equal to about 1/2 a clove)
- 1/2 tsp of minced ginger
- 1/4 tsp of freshly ground black pepper
- 1/2 tsp of dried chili flakes
- 1 tsp of sesame oil
- 1 small onion, sliced
- Fresh shredded coriander to garnish
Follow the instructions on the Iron You, keeping an eye on the chicken. Because of the smaller amount of chicken, mine cooked a couple of minutes quicker than the original and you don’t want over cooked chicken.