I am not the girl who can easily lose a few pounds in a
week. At least I didn’t think I was. When I began my weight loss “journey” a
year and a half ago it took me two full months to lose 10 lbs. (That is an
average of a pound a week for those who are counting.) It was extremely
frustrating. I was eating right and working out every day so I couldn’t
understand what the problem was. Then my boyfriend brought it to my attention
that it had taken two full years to gain the weight and it was unrealistic to
think I could lose it in a couple weeks. He was right – this was two years of
grilled cheese sandwiches, French fries and corn dogs I was ridding myself of.
The “detox” was definitely going to take more than a couple weeks.
I am now going on 18 months of living the Tone It Up lifestyle (eating clean, exercising regularly and staying hydrated.) I have
lost an additional five pounds and have kept those fifteen pounds off for a
year. . . more or less. A week ago I was coming off of two weddings and a 30th
birthday party. (In other words a carb and booze bender.) But I had an
advantage that I didn’t have a year and half ago. Under that gluttonous outer
layer was a fit and healthy individual who had just slightly strayed the
course. I started the Tone It Up Beach Babe five day slim down last Monday and
lost five pounds in TWO DAYS. I never imagined it could happen that quickly
because it certainly didn’t the first time.
If I’ve said it once, I’ve said it a million times. . . Tone It Up is a life changer. (And it helps that the Beach Babe slim down recipes
are delicious!) Here is one more Beach Babe inspired recipe before I go back to
the “regular” Tone It Up lifestyle.
Ingredients:
2 tbs orange juice
1 tsp olive oil
1 pinch paprika
1 tbsp pineapple juice
2 salmon filets, skin on
1 ½ inch thick pineapple ring
Directions:
In a small bowl, combine orange juice, olive oil, paprika
and pineapple juice. Place in a plastic bag with salmon, let sit for 30 mins at
room temperature
Heat grill to medium high. Place salmon skin side down on a
piece of foil and grill for 10 minutes for each inch of thickness. Slide a flat
spatula between skin and salmon to separate.
Grill pineapple rings until you get sear marks on each side.
Let cool and dice, then top salmon filets.
