Mix, Measure, and Modify: Cooking on Program

On last week’s episode, I challenged anyone who wanted to join me to take their favorite recipes and make them Thin’s In-friendly. I shared how I turned one dish into a total win—and one (very questionable) chicken salad into a clear miss.

On today’s episode of My Journey Through Program, we’re turning our regularly scheduled programming into a cooking show!

This week, I tried three new recipes—and all of them deserve to be shared.

While adding variety to your week might not necessarily speed up weight loss, it definitely helps your mental health—especially when the food tastes good. And let me tell you, my last recipe this week was so good I did a happy dance in my chair. When was the last time food made you do that?

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Recipe #1: Chickpea “Egg” Salad

I love egg salad—especially as a sandwich—but eggs are limited on Program because of their high cholesterol. While researching alternatives, I found a vegan recipe that swaps eggs for chickpeas, and light bulbs went off!

If I can use chickpea water (aquafaba) in baking to replace eggs, why not in egg salad too?

So, I found a simple recipe on RealSimple.com and adapted it for a single serving that fits perfectly into Program.

Result: 10/10—highly recommend! I’ll definitely be making and taking this one to work for lunch in the future.

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Recipe #2: KISS (Keep It Simple Silly) Shrimp & Asparagus

This one makes the chickpea recipe look complicated—it’s that easy. Plus, it’s a one-pan dish!

Here’s how:

Add thawed, peeled, deveined, and detailed shrimp to a sauté pan. Toss in as many asparagus stalks as you’d like (I used the whole bundle, cut into thirds). Spray with cooking spray and a little spray butter (both free). Cook on medium heat until the shrimp are almost done, then add garlic (or “jarlic” if you’re going for convenience) and cook until fragrant—about 2–3 minutes. Add any spices or seasonings you like, and you’re done!

I measured out six ounces of shrimp and served with four ounces of air-fried baby corn, and an English muffin. The asparagus is unlimited—so enjoy!

Bonus: I had enough shrimp left over to measure out another four ounces, add asparagus, and take it for lunch the next day.

Another 10/10—quick, simple, and delicious!

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Recipe #3: The Showstopper aka Sweet Potato Toast

The last recipe is my new ultimate favorite! It came straight from the Food Network website, and it was surprisingly easy to make Program-friendly.

Here’s the recipe with my notes and tweaks from making it just last night:

It’s a little more involved than the others, but so worth it. You can use leftover meat as the recipe suggests, or cook fresh like I did. Either way—it’s another 10/10!

Next time, I’m making it again with buffalo steak!

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This week reminded me how rewarding it can be to mix things up and rediscover the joy in cooking. Staying committed to Program doesn’t mean sticking to the same meals over and over—it means learning, adapting, and finding new ways to enjoy the process. Every recipe, every experiment, and every meal brings me one step closer to balance—and that’s something worth celebrating.

This week’s loss: 1 pound

Total loss so far: 42 pounds

Sweet Potato Toast with Veal, Onions, Peppers, and Arugula