Thursday:
Week 33 Beginning Monday 28th January 2013:
That's it ... I've put on a kilogram with a silly Australia Day indulgence, so I'm not risking going backwards now.  Time to stop saying it's OK to stray from the path and get back to the lifestyle of eating that has taken me so far from where I was.  I am so much more mobile and active now ... and I just do not want to ever go back to where I started.  Let's get back to basics.

Thursday Breakfast:
Bacon, double creamy scrambled eggs, mushroom and tomato

Thursday Lunch:
Beef mince with Mexican spices with red kidney beans, onions, carrots, broccoli, cauliflower and a nice slice of French butter.

Thursday Dinner:
Sweet mustard, oregano and garlic roasted chicken thighs with skin and a tasty balsamic vinegar salad of lettuce, tomato, eschallots and avocado.

Wednesday:
Week 33 Beginning Monday 28th January 2013:
That's it ... I've put on a kilogram with a silly Australia Day indulgence, so I'm not risking going backwards now.  Time to stop saying it's OK to stray from the path and get back to the lifestyle of eating that has taken me so far from where I was.  I am so much more mobile and active now ... and I just do not want to ever go back to where I started.  Let's get back to basics.

Wednesday Breakfast:
Three eggs, fried mushroom and tomato, with some all important bacon.

Wednesday Lunch:
Mexican spiced beef mince with red kidney beans, onions and a Mexican shredded cheese mix, along side avocado mashed with lemon and freshly cracked pepper.

Wednesday Dinner:
Tender, juicy herb and mustard roast lamb with a tasty salad of lettuce, tomato, eschallots, avocado and a creamy balsamic dressing.

Tuesday:
Week 33 Beginning Monday 28th January 2013:
That's it ... I've put on a kilogram with a silly Australia Day indulgence, so I'm not risking going backwards now.  Time to stop saying it's OK to stray from the path and get back to the lifestyle of eating that has taken me so far from where I was.  I am so much more mobile and active now ... and I just do not want to ever go back to where I started.  Let's get back to basics.

Tuesday Breakfast:
Fried onion, mushroom, bacon and pancetta, with a nice double cream and eschallot scrambled eggs, all with a drizzle of Worcestershire Sauce.

Tuesday Lunch:
A very tasty salad with mild sopressa salami, lettuce, eschallots, tomato, sun-dried tomato, green and black olives, mushrooms, parmesan and cheddar cheese.

Tuesday Dinner:
Beef mince with Mexican spices, red kidney beans and onions, with carrots, corn and broccoli, topped with a nice Italian cheese mix.

Monday:
Week 33 Beginning Monday 28th January 2013:
That's it ... I've put on a kilogram with a silly Australia Day indulgence, so I'm not risking going backwards now.  Time to stop saying it's OK to stray from the path and get back to the lifestyle of eating that has taken me so far from where I was.  I am so much more mobile and active now ... and I just do not want to ever go back to where I started.  Let's get back to basics.

Monday Breakfast:
Back to where it all began with some lovely Mexican spiced beef mince with onion and red kidney beans and some mashed avocado with a little lemon juice and freshly cracked pepper.  Yum.

Monday Lunch:
I just finished off that left over chicken from yesterday.  Simple but effective.

Monday Dinner:
My wife's lovely Lamb Korma with onion, broccoli, cauliflower, cashews and macadamia nuts.

Sunday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Sunday Breakfast:
Off to do the shopping and our regular breakfast haunt was closed due to the storms, so we had a mixed grille at Bucking Bull Roast & Grill Westfield Strathpine.  Steak, bacon, sausage, eggs, tomato and chips.

Sunday Lunch:
Not really hungry after a late breakfast, we grabbed a quarter of a chicken from the local IGA on the way home to fill a gap.

Sunday Dinner:
Beautiful Moroccan spiced chicken drumsticks with broccoli, cauliflower and my wife's beautiful home made cheese sauce.

Saturday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

It's Australia Day ...
and we're proud to be Australian.
Happy Australia Day : Saturday 26th January 2013

Saturday Breakfast:
This would have to be one of my best breakfasts yet.  I fried up some bacon, mushroom and tomato with a little tomato paste and a few Italian herbs.  Top that with some tasty double cream, eschallot and feta cheese scrambled eggs and we have a winner.

Saturday Lunch:
Must be the day for great food ... this salad was awesome.  Hot roast beef, lettuce, semi-dried tomatoes, pickled onions, eschallots, pickled gherkins, stuffed green olives, kalamata olives, tasty cheese, salt, pepper and a little French style dressing.  YUM!

Saturday Dinner:
Our Australia Day dinner was spent with good friends eating good food at the Spanish themed, Mundo Churrasco Open Flame Restaurant & Bar.  Dinner started off with a nice tasting selection of quiche, spicy sausage, olives and potato ball.  Then the food started to flow ... on with many different cuts of beef, lamb, chicken, pork belly, sausage, roast sweet potato and carrot, cinnamon dusted roast pineapple  a little tomato, capsicum and onion salsa and a fraction of salad.  Just beautiful.

Great food.

Great service.

I shouldn't have ordered it, but I did really enjoy the churro and jaffa dipping sauce, with ice cream for desert, along with a mind blowingly awesome Kahlua affogato.

Friday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Friday Breakfast:
Another tasty breakfast at Kokomo's Coffee House & Cantina.  Bacon, eggs and  tomato.

Friday Lunch:
Tender, juicy mint roast lamb with broccoli, carrots and corn.

Friday Dinner:
Beef mince, onion, red kidney beans, some Mexican spices, cauliflower, broccoli, carrot and that all important slice of yummy French butter.

Thursday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Thursday Breakfast:
My wife cooked up a beautiful omelette this morning with eggs, double cream, cheese, eschallots, mushrooms, bacon and grape tomatoes.  Yum.

Thursday Lunch:
Beef mince with red kidney beans, onion, corn, carrots and broccoli and parmesan cheese.

Thursday Dinner:
Extra tender, juicy and very tasty lemon and herb roasted chicken thighs with broccoli, cauliflower and cheese sauce.

My wife brought me home a bottle of Magners Irish Pear Cider to try and although I'm not usually a cider drinker, this was tasty and refreshing.  Very nice indeed.

Wednesday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Wednesday Breakfast:
Bacon, tomato and mushrooms fried in a little tomato paste, with some extra creamy scrambled eggs and eschallots on top.

Wednesday Lunch:
A really nice and tasty Pastrami salad with lettuce, tomato, pickled onions, gherkins, olives, semi-dried tomatoes and tasty cheese.

Wednesday Dinner:
Very tasty lemon and herb roasted chicken with a salad of lettuce, tomato, avocado and eschallots.

Tuesday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Tuesday Breakfast:
Bacon, eggs, tomato, mushrooms.  Simple but effective.

Tuesday Lunch:
Tender, juicy mint roast lamb with some carrots, broccoli, corn and a nice slice of French butter.

Tuesday Dinner:
Beef mince with Mexican spices, red kidney beans and onion, with some carrots, broccoli and cauliflower and a very cheese cheese sauce.

Monday:
Week 32 Beginning Monday 21st January 2013:
My weight is stable this week and has been fluctuation up and down a kilogram or so all week, so I'll be keeping diet in check this week.  I certainly don't want to risk undoing any of my good work to date by being complacent.

Monday Breakfast:
I think this is my favourite breakfast combination.  Bacon, eggs, tomato, mushrooms and lamb chops.

Monday Lunch:
Beef mince with onions and red kidney beans, with some carrots, broccoli and corn.

Monday Dinner:
Tender, juicy mint roast lamb with cauliflower, broccoli and my wife's nice cheese sauce.

Sunday:
Week 31 Beginning Monday 14th January 2013:
Another kilogram down and the weight loss continues ... slowly but surely, I seem to be losing about a kilogram a week, which is nice when you consider that I'm eating more now that I ever have and absolutely love the food. This isn't a diet, it's a way of life.

Sunday Breakfast:
Another tasty breakfast at Kokomo's Coffee House & Cantina.  Bacon, eggs, mushrooms  tomato, a sausage and hash brown.

Sunday Lunch:
Shopping done and it's getting late, so we got the "Two's a Party" platter from Nando's Albany Creek and brought it home to eat.  BBQ Chicken with a Mediterranean Salad of lettuce, capsicum, cherry tomatoes, cucumber, onion and kalamata olives.

Sunday Dinner:
Curried sausages with carrots, cauliflower and broccoli.

Saturday:
Week 31 Beginning Monday 14th January 2013:
Another kilogram down and the weight loss continues ... slowly but surely, I seem to be losing about a kilogram a week, which is nice when you consider that I'm eating more now that I ever have and absolutely love the food. This isn't a diet, it's a way of life.

Saturday Breakfast:
Fried eggs, bacon, lamb chops and buttered mushrooms.

Saturday Lunch:
Lunch today was a KFC Double from Westfield Strathpine Shopping Centre food court.

Saturday Dinner:
Dinner tonight was at the Hog's Breath Cafe at Aspley and we got talked into trying the BBQ Ribs Entre, which when it arrived, turned out to be a main course that we got "Sold Up" to.  Luckily, we ordered it to share, but it was still too much with a main course to follow.  2 racks of delicious flame-grilled baby back ribs smothered in hickory smoked BBQ sauce.

We downgraded our main courses to "Regular Cut" once we'd seen the ribs, so I left very full indeed after eating the Hog's Breath Aussie Prime Rib meal with a Char-grilled Prime Rib topped with a fried egg flipped on the grill, 2 crispy bacon rashers and smoked BBQ sauce, plus some corn, carrots, broccoli and cheese sauce.

Friday:
Week 31 Beginning Monday 14th January 2013:
Another kilogram down and the weight loss continues ... slowly but surely, I seem to be losing about a kilogram a week, which is nice when you consider that I'm eating more now that I ever have and absolutely love the food. This isn't a diet, it's a way of life.

Friday Breakfast:
3 eggs, bacon, mushrooms and grilled tomato.

Friday Lunch:
A very tasty roast beef salad with lettuce, semi dried tomatoes, baby pickled onions, gherkins, tasty cheese, salt and pepper.

Friday Dinner:
Mexican spiced beef mince with onions, red kidney beans and some cabbage, bok choy and a nice slice of French butter.

Thursday:
Week 31 Beginning Monday 14th January 2013:
Another kilogram down and the weight loss continues ... slowly but surely, I seem to be losing about a kilogram a week, which is nice when you consider that I'm eating more now that I ever have and absolutely love the food. This isn't a diet, it's a way of life.

Thursday Breakfast:
Bacon, 3 eggs, mushrooms and grilled tomato.

Thursday Lunch:
Roast port salad with lettuce, grape tomatoes, semi dried tomatoes, baby pickled onions, mexican 3 cheese mix and a little salt and pepper.

Thursday Dinner:
Another tender, juicy steak with a very tasty salad of lettuce, tomato, avocado, eschallots, cashew and macadamia nuts, plus a little prosciutto.