I’m ba-ack

Well, it’s been a while–almost a whole year, to be exact–and yes, I’m still fat.

I don’t really have a good excuse for not posting–or losing the chub–over the past year. Yes, I’ve been busy with work, freelance work, wedding planning and buying a house (!), but I thrive on working myself into the ground. It’s just how I roll.

Truth be told, I can attribute part of it to some medical issues I’ve been dealing with, but that’s a lame excuse and I won’t bore you with details. Ain’t nobody got time for that.

I’m heading full-swing into fat-busting once again so I don’t have to waddle down the aisle in September, and boy, do I have my work cut out for me. I reached an all-time high of 260 pounds, meaning I had literally doubled in size since high school. Ugh, I know.

fat

Since January 5, I’ve lost almost 13 pounds, simply by eating healthy and exercising again. My goal is to lose 60 pounds by the time my wedding rolls around, which I think is more than reasonable in eight months. In related news, no more nacho pig-out fests for me in the foreseeable future.

I’m back, bitches. You ready for me?

Always a bridesmaid: part 2

I’ve said it before and I’ll say it again: wedding/bridesmaid dress shopping ain’t fun for a fatty. Given that I’m a bridesmaid in about 7492 weddings over the next year, I had to go dress shopping yet again last night.

I was actually feeling pretty confident, having lost about 15 pounds since the beginning of January. I couldn’t fit any of the sample dresses, of course, but hey, not everyone is a size 2, I reasoned. After perusing all of the dresses, I selected one that I think will cover the pooch well enough (I love you, empire waists) and won’t make me look like a total whale – it’s actually a very pretty dress in a beautiful deep navy.

Then I went to pay.

Because I had to order a plus-size dress (which, the salesgirl said, amounts to about size 14 in street clothes), I had an added charge tacked onto my dress. It was almost a third the cost of the dress!

I understand the reasoning behind it. Extra fabric = extra dollas. But that doesn’t make it any less embarrassing to be told that you have to pay a significantly higher price because you couldn’t stop porking out on Cheetos. Mortifying, is what it was.

I cried the whole way home.

It’s not the bridal salon’s fault. They have no control over what a dress designer charges. I could tell that they felt awful for me having to pay almost $50 more than the other bridesmaids. Fifty dollars isn’t a lot in the grand scheme of things, but my chequebook has already taken a hit from all of the weddings I’ve been involved with (plus my own wedding expenditures).

My cheeks red as hell, I forked over the $50 and did what any fat girl would do to displace the embarrassment – I cracked a joke about it (while fighting back tears and praying my payment would go through).

Le sigh. I’m definitely not looking forward to wedding dress shopping now. Someone pass me a drink. Or ten.

Keep on keepin’ on

As I sit here, munching on some celery sticks, I’m having one of those “When did this become my life?” moments.

I’m wondering how I got to this point, where I have to waddle into plus-size departments, where I have to find bridesmaid dresses that magically don’t make me look like a stuffed sausage, where I have somehow garnered an extra two chins.

It didn’t happen overnight, that’s for darn sure. My weight gain was a slooooow, drawn-out process — many years of giving zero fucks about eating healthily, many years of being lazy, many years of having “ugly friend syndrome” (I’ll touch on that in a later post).

To boot, there is the lovely mentality that every fat girl has had at some point: “Well, I’m already fat, so this second piece of birthday cake won’t matter!” I want to scream at my chubster self, “THIS IS WHY YOU ARE STILL FAT!”

…I’m having an angry day today. Those happen. And they will continue to happen as I continue down this seemingly never-ending road to a healthier life. I have a lot to be thankful for (family, friends, future hubby, the Backstreet Boys’ music), so I just need to keep on keepin’ on.

End rant.

Weigh-in Wednesday

Starting weight: 255.2 lbs
Last week: 242.4 lbs
Current weight: 241.6 lbs
Weight lost this week: 0.8 lbs
Total weight lost: 13.6 lbs

I had a really, really bad weekend. Like, I gave zero fucks.

But, after getting back on track on Monday, I still managed to lose almost a pound. Not too shabby, if I do say so myself.

I have two much-needed vacation days next week and plan on writing at least one snarky, self-deprecating post. I miss the days of yesteryear, when I used to post more about life as a fat girl.

It’s my best friend’s wedding this weekend, so I’ll be off the grid for a few days. Peace, homies.

Squashing my buddha belly, one recipe at a time

I forgot to weigh myself this morning (I told you, I’m going senile), so I’ll be sure to post an update in the next few days.

On a completely unrelated note, I’ve discovered that I love spaghetti squash. I can see why it’s touted as a favourite weight loss food — not only is it delicious, but it is also ridiculously low in calories. I found an oh-so-yummy spaghetti squash carbonara recipe on Slender Kitchen last week and have been dreaming about it ever since. (Oh, and it was man-approved too.)

We adapted the recipe a bit, but the original recipe can be found on the Slender Kitchen website.

Spaghetti Squash Carbonara

Ingredients
Spaghetti squash
Cooking spray
1/3 cup chopped pancetta
1/4 cup finely chopped onion
1 garlic clove, minced
1/2 cup skim milk
3 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
1/8 tsp sea salt
1/8 tsp black pepper
1/4 cup warm water (you can also use chicken or veggie broth)
1 large egg

Instructions

  1. Cook the spaghetti squash with your preferred method. (Google is your friend, yo.) Let it cool and then cut it in half and shred it.
  2. Bring a medium skillet to medium high heat and coat with cooking spray. Add the pancetta and cook for about three minutes or until just browned. Add the onion and garlic. Saute for another three to four minutes.
  3. In a small bowl, whisk together the milk, Parmesan cheese, parsley, salt and pepper.
  4. Add the spaghetti squash to the skillet. Pour the cheese and milk mixture over the squash and toss to coat everything.
  5. In a small bowl, gently whisk the egg and warm water. Gently add the egg to the skillet and stir constantly. Cook for four more minutes until the sauce thickens. Season with salt and pepper if needed.
  6. Split into two servings. Each serving is only 215 calories. HOLLA!

Weigh-in Thursday

Starting weight: 255.2 lbs
Last week: 246.2 lbs
Current weight: 242.4 lbs
Weight lost this week: 3.8 lbs (again)
Total weight lost: 12.8 lbs

I took a vacation day on Monday, so my whole week has been thrown off and I thought today was Wednesday. Apparently, I’m going senile at the ripe old age of 27.

I’m excited to see the number on the scale consistently dropping. I know that it will slow down eventually, that the first few weeks are always the easiest–but it’s encouraging nonetheless. Although I weigh myself, I try to stay in tune with my body in other ways to mark my progress.

No longer feeling like a stuffed sausage in my largest pants? Check. Buddha belly a tiny bit smaller? Check. Not huffing and puffing as I walk up the stairs to my apartment? Double check.

I’ll be posting some oh-so-yummy recipes later this week, and, if you feel so inclined, follow me on My Fitness Pal (username is andread123).

Until next time, folks.

Weigh-in Wednesday

Starting weight (again): 255.2 lbs
Last week: 250.0 lbs
Current weight: 246.2 lbs
Weight lost this week: 3.8 lbs

Though I’ve touched on this in previous posts, I haven’t really tackled something that plagues so many people trying to lose weight: emotional eating.

When I’m sad/mad/(insert emotion here), I head straight for the fridge. I think much of my emotional eating stems from my childhood habits. If I fell and skinned my knee, I’d eat a popsicle. If I was sad that my crush didn’t like me (jerk), I’d eat a piece of cake to mend my prepubescent broken heart. Those habits have sadly carried into my adult life and resulted in a highly attractive triple chin.

(Also working against me growing up was the fact that I’m Ukrainian, which means that a) I was always surrounded by amazing food like perogies, cabbage rolls and sausage (drool) and b) I was always well-fed. Our family motto is “If it moves, feed it.” Yep.)

I’ve been fairly open about my struggles with depression and an anxiety disorder. Unlike some people who lose weight when they’re going through a bout of depression, I tend to swing the opposite way — thanks, emotional eating. It’s a habit that I haven’t quite broken yet, but I’m workin’ on it.