Week 1 started off great - I had my exercise plan, recipes, shopping list and a great can do attitude. I headed up to the park to begin my running program. I use to run 5-10 miles a day and I'm active so I figured it'd be easy to start running again. Big mistake! My running felt like sheer drudgery with only negative thoughts in my head - "Wow, this is hard!...where's the bathroom?...10 more laps, are you serious?!...no wonder most runners look so miserable while running - they are!" It reminded me of those times when I said, "Sure I can have another glass of wine. I don't get hangovers"....."Babies? Sleepless nights? I wouldn't be that tired. I have a lot of energy" Ha ha. I decided to drop the running program and increase the weekly sports I already do and enjoy - tennis, pilates, and walking.
So, did I lose weight on the Michelle Bridges 12WBT? No. Was that really my goal? No. Am I more mindful of what I put in my mouth? Yes. Am I exercising more? Yes. Have a learned some new dinner recipes? Yes. Could I have perhaps bought a few of her cookbooks and saved some money? Yes. Would I recommend this total program to someone who wanted to lose weight and live a healthier life? For sure.
I have gotten many new recipes from my 12WBT. The dinner recipes have been great! There are many recipes I could share but I chose a Vietnamese dish, Chicken Bun Cha. Before this program, I'd never heard of this dish. With Australia being closer to Asia, there are a lot of different types of Asian restaurants in Sydney - Thai, Chinese, Japanese, Singaporean, Malaysian, Vietnamese. I find Vietnamese food light and refreshing. This recipe is not spicy and works as a substantial, filling salad.
Chicken Bun Cha
Michelle Bridges 12WBT
Michelle Bridges 12WBT
100g/3.5oz Vermicelli rice noodles (common, in Asian section of supermarket)350g/1.5lbs Chicken mince or ground chicken
2 egg whites
2 tablespoons Fish sauce
6 tablespoons fresh mint leaves finely shredded
12 leaves Iceberg lettuce, torn
2 cucumbers, halved lengthways & thinly sliced
1.5 cups Bean sprout
2 Carrots, shredded
4 tablespoons Lime juice
2 teaspoons Brown sugar
1g Olive oil spray
1. Place noodles into a heatproof bowl and cover with boiling water. Soak for 15 minutes, until soft and then drain and set aside.
2. Meanwhile, combine chicken mince, egg white, fish sauce and shredded mint in a large bowl. Using wet hands, shape tablespoons of mixture into flat patties. Not pretty but trust me, it'll taste good.
WARNING: the fish sauce smells and makes you think your chicken may have gone bad.
3.Spray a non-stick frying pan and heat over medium heat. Cook chicken patties for 5 minutes each side or until golden brown and cooked through.
4. While patties are cooking, drain noodles and divide between serving bowls. Arrange lettuce, cucumber, bean sprouts, carrot and remaining mint on top.
4. Combine lime juice and brown sugar to make dressing.
5. Serve chicken patties on salad, drizzled with dressing.