Day 2 Defatting, More Fuel to the Calorie Debate & Sundry Scans

So I’ve done 2 days of the diet I devised for myself – Defatting: The Principles (and why your body will always win in the end) – and this morning I weighed myself.

I’ve lost 7lbs.

Now I know there’s a fair amount of water weight etc in there, but all the same.  I did a calorie-careful vegetable-based day (lost 3lbs), and followed it with a calorie-uncounted high protein-high fat day (lost 4lbs).

Yesterday was a big fat fest, and although I actually really can cook, what I felt like was an utterly self-indulgent day and after trying to adhere to the almost-vegetarian Alkaline Diet, that could only mean lots of bacon and eggs.  I can’t be bothered working out my calorie count from yesterday, but this is what I ate:

– 3 eggs fried in 1 tbsp butter + 4 rashers grilled bacon

– 1 salmon fillet + 2 boiled eggs made into egg mayonnaise with 2 tbsps mayonnaise

– 250g chestnut mushrooms fried in 2 tbsps fat + 5 grilled rashers bacon

I only know that it’s way more calories than should result in a weight loss.

Hmmmm.  This is something I’ve seen before – that the calories in/calories out equation isn’t the whole picture.

Of course, whatever, the weight loss will slow very soon but I’ll keep you updated.

Today is a starch-based day, although I freely admit it may go a little awry as I’m going in for an MRI Craniofacial Scan today and they may want to inject dye into me so *ugh*  I’m a little nervous going in and know I will come out with a shocking headache, so I’ll do the best I can in terms of diet but make no concrete promises.

However the scan should shed light on what’s going on with my TMJ/TGN so that’s a good thing. Strangely, yesterday I finally got called for the ultrasound on my shoulder which will happen on Thursday 15th February.  As is so often the way in life, it’s all happening at once.

 

Warm & Fragrant Moroccan Chicken

This has such a rich, complex mesh of flavours – fragrant, warm, spicy – but all of them delicious.  This is definitely on my All Time Top Ten favourite dishes.    

If you want to Paleo it, then exclude the chickpeas;  if you want to LowCarb it, then exclude the raisins and if you’re feeling particularly determined, the chickpeas too;  if you want to LowCal it, then go easy on the oil and de-skin the chicken thighs.

This does great on my Starch days.


 

In a wide frying pan, using a tablespoon or three of oil (I prefer rapeseed) and a moderate heat, brown 12 chicken thighs (I prefer to keep them on the bone, but de-skin them first);  this should take between 5 and 10 minutes.  Depending on the width of your frying pan, and if you prefer, brown them in batches – just ensure you’ve returned all the chicken to the pan for the next stage.

Add to the pan 1 onion, sliced and 2 garlic cloves, crushed.  On a low heat, stir together for 5 minutes.  Now add 1 tbsp rose harissa (if you can’t get that, then harissa will do);  a good pinch of saffron (if you’re feeling flush);  1 tsp salt;  1 cinammon stick (or 1/2 tsp cinammon if you don’t have any to hand) and a good few grinds of black pepper.  Add to this 600ml chicken stock, bring to the boil then reduce heat, cover and simmer gently for 30 minutes.

Add 75g raisins and 2 x 410g cans chickpeas, drained and rinsed.  Bring to the boil, reduce heat and simmer uncovered for 10 minutes.  Remove cinammon stick.

Serve alone or with couscous or flatbread.