Update! I’ve survived 2 whole weeks on Bob Harper’s Jumpstart To Skinny plan!
I outlined the basics about a week ago HERE. It’s a 3 week diet aimedatgetting you to a better body fastbefore a big event, or to “jumpstart” a longer weight loss journey. My big event happens to be a work trip to Hawaii (I’m serious). 800 calories a day for women. 12oo for men. It’s temporary, yes… but that kinda of starvation takes some getting used to. I’ve remained mostly on track, minus a premeditated trip to my favorite sushi buffet last Saturday. I don’t even feel guilty. There was mackerel.
The Jumpstart To Skinnyplan never really tells you how much weight you should expect to lose, which I actually appreciate. Everyone’s different. Heavier people will lose more. Fitter people will lose less. That’s just how our bodies work. In 2 weeks, I’m down almost 5 pounds, and I’m totally thrilled. I feel lighter, my clothes fit better, and I could be hallucinating… but I think I see an ab or two trying to come up for air.
I will say that I’m not following the diet exactlythe wayBob outlines it in the book. I’m not taking fish oil. I’m not, for the most part, working out in the morning. I’m not drinking espresso first thing out of bed. I have, however,stoppedpretending likecoffee with sugar-free creamerand stevia isn’t important to me. It just is. Yes, the creamer is artificial.No,it’s not accounted for in the daily calorie limit. I don’t care. It makes me happy. Just like that sushi buffet did.
The plan has gotten a lot easier as the days press on, mostly because I’ve been repeating recipes that I like and finding ways to make them actually taste good. In my last post about Jumpstart To Skinny, you’ll remember that I mentioned that Bob’s recipes are bland. Total understatement, so I decided to get creative with his Eggplant Chili dinner recipe. First, I’ll post Bob’s version. Then, I’ll post mine. It’s 100 times tastier, and the changes do not compromise the rules of the diet.
Eggplant Chili (Bob’s Recipe)
Ingredients
- 1 tsp. olive oil
- 1 garlic clove, crushed
- 1 c. diced eggplant
- 4 oz. lean ground turkey breast
- 1 c. roasted tomatoes
- 1 c. low sodium veggie broth
- 3 c. finely chopped fresh spinach
- cracked black pepper (optional)
- 1 tbsp. fresh cilantro
Directions
- Heat the olive oil in a medium pot over medium-high heat. Add the garlic and the eggplant and cook for 5 minutes.
- Add the turkey and cook for about 7 minutes, stirring occasionally to break up the meat, until browned.
- Add the tomatoes and broth and simmer for 20 minutes.
- Add the spinach and cook until just wilted.
- Turn off the heat, add black pepper if desired, stir in the cilantro and serve
Nutritional Info:
279 calories, 24gprotein, 23gcarbs, 7g fat, 7 grams fiber.
Okay, time for my version! Before we move on, it’s important to note that all the meals in theJumpstartto Skinnybook adhereto a strict 40/40/20 rule. That’s 40% protein, 40% carbohydrates, and 20% fat. I’ve taken some things away, but added other nutritionally similar ingredients I think are a better use of the calories (i.e. they taste better). I’ve also replaced the turkey with canned tuna. I know. Sounds gross. But that’s only because I’m a sometimes fish eater and not a meat eater. Tuna, I decided, was a better idea than tofu. It tastes better than it sounds, I promise. Oh, and one more thing. All of the veggies in this recipe are UNLIMITED, so go crazy! I added as many as humanly possible while still keeping a chili-like consistency.
This version makesfour pretty large 3 cup servings, so you can make a big pot and eat itall week.
Eggplant Chili (The Hungry Tortoise Version)
Ingredients:
- 2 whole eggplants, peeled and diced
- 2 zucchinis, sliced
- 2 c. fresh mushrooms, sliced
- 4 c. spinach, chopped
- 1 tbsp. minced garlic
- 2tbsp. chili powder
- 1 tbsp. cumin
- 2 tsp. cayenne pepper (adjust to taste)
- 1 c. low sodium veggie broth
- 1 large can of crushed tomatoes (I used 28 oz.)
- 2 cans of chunk light tuna, water packed
- Garnish: green onion, plain non-fat greek yogurt, avocado
Directions:
- Add garlic, eggplant, and a little bit of the veggie broth to a large pot, stirring frequently over medium heat. Cook until tender.
- Add the zucchinis and mushrooms. Again, cook until tender.
- Add the rest of the veggie broth, the entire can of crushed tomatoes, the spices and the tuna/choice of lean protein. Stir and simmer until heated.
- Add the spinach and cook until just wilted.
- Divide batch into 4 servings, about three cups each. Garnish each with exactly 1/4 of an avocado, a dollop or greek yogurt, and as much green onion as you want.
Because we’re not using olive oil, we can have the avocado. Because the protein is spread out over more servings, we can add a little extrawith the greek yogurt. Tomatoes are on the list of unlimited veggies, and the crushed variety adds to the heartiness of the meal. The spices, in my opinion, are an obvious addition. This is a low-calorie dinner I actually look forward to… and it keeps me full!
Do you have any healthy tricks up your sleeve to make bland foods taste better? Let me know! Comment in the section below or e-mail me at thehungrytortoise@gmail.com.
