Okay I’m officially down 9 lbs at the two week mark. I am extremely excited about this considering I am in active menopause and recovering from GLP-1 use for a year and a half. It still amazes me that eating all this food (9 ounces) that I can barely fit in my stomach at one time is what’s causing my success. Does it blow anyone else’s mind that eating more means weighing less??

Had to share another recipe win that even the kids loved (that’s my benchmark for sharing with you all, if my 7 & 9 yr old like it) - on day 38 and still discovering new sustainable ways for this to work long-term! Garlic-Ginger Beef with Zucchini Ribbons (Do Zucchini first so it marinates) Zucchini Ribbons - 4-5 medium zucchini, shaved into ribbons - 2 tbsp apple cider vinegar - 2–3 tbsp water - 1½ tsp liquid aminos - Tiny pinch compliant sweetener (optional) - Pinch sea salt Shave zucchini into large shallow bowl, pour marinade over, toss to mix. Let marinade 15-30 min tossing occasionally. Beef - 3 lbs 97/7 ground beef (I cook all meat at 3+ lbs at a time because I’m cooking for a family of 4 and want leftovers) - 6–8 cloves garlic, minced - 2–3 tbsp fresh grated ginger - ½ cup compliant liquid aminos - 4–5 tsp apple cider vinegar - 1 cup water or broth - 2–3 tbsp cauliflower flour (whisk thoroughly into cold liquid before adding), this is just for thickening, you could probably do without. Brown 3 lbs beef in a large skillet - Drain excess fat if needed. Whisk sauce again, pour into pan. Stir until thickened (3–5 minutes). Plate cold zucchini first, then spoon warm beef over top. Garnish with green onions, red bell peppers, & sesame seeds for color. Also peeled oranges, mixed with mint and fresh squeezed lime juice to complete the rainbow! *chef’s kiss* Hope you try it!

In a rut and need some new ideas…what’s the best chicken dish you’ve made lately? Please share your recipe!!

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Been really missing ethnic food lately and Dr. Golman is right that spices are your best friend on this program, so I got creative last night and made some moroccan meatballs, they were so good I had to share - even the kids ate them! - 3 lbs ground turkey (I'm sure you could use another protein) - 2½ tsp garlic powder - 2½ tsp onion powder - 2½ tsp ground cumin - 2 tsp ground coriander - 2½ tsp smoked paprika - ¾ tsp cinnamon - 2 tsp sea salt (adjust to taste) - 1½ tsp black pepper Harissa Drizzle: 2-3 tbsp harissa seasoning, lemon juice and/ or water, mix to taste Moisture helper (highly recommended for turkey): ¼ – ⅓ cup water mixed into meat before forming balls 1. Preheat to 400°F 2. Mix everything gently until just combined. 3. Roll into meatballs (about golf-ball size). 4. Place on parchment-lined sheet pan. 5. Bake 15-18 min flipping halfway OR air fry at 380 for 10-12 min. Target internal temp of 165. 6. Serve over cauliflower rice, roasted veggies, alongside broccoli and top with harissa drizzle 🤤