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.
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.
I tend to inhale my food (seriously, ask my fiancé) and, as a long-time member of Fatties ‘R Us, I know that inhaling one’s food leads to overeating. On that note, I’ve realized, through my many weight-loss attempts, that finger foods and tapas-style meals are good for my waistline. They force me to slow down and focus on the food’s flavour and texture, allowing me to feel full faster. (Basically, in totally scientific terms, it makes the receptors in my brain scream out, “BITCH, STOP EATING!”)
The other day, my dinner consisted of Greek yogurt, multi-grain crackers, grape tomatoes and sliced bell pepper. You better believe I enjoyed that shiz, not only because it tasted yummy, but also because it took me twice as long to eat it as, say, a burger. I lingered over my food and — guess what — actually felt full before I finished eating. For the first time in a long time, I didn’t inhale everything on the plate and then lick the plate clean. WIN.
I’ll be posting some recipes for y’all soon. Oh, and if any of you want to see what I eat on a regular basis, follow me on My Fitness Pal (screen name: andread123).
Guys, I feel like a (literally) big-ass failure.
At this time last year, I was so full of hope, determination, sunshine and rainbows. I was well on my way to losing the extra pounds that I’ve been carrying for far too long. And then, WHAM, I had some medical issues that prevented me from exercising. Instead of eating healthily to keep losing weight, I stupidly let loose. Like, eat-an-entire-plate-of-nachos-in-one-sitting loose. For months…and months.
Last night, I stepped on the scale for the first time in a long time and actually gasped when I saw the number, after straining to see past my Buddha belly. Two hundred and fifty-five pounds — my all-time high, by a long shot. Cue the Kim Kardashian-inspired ugly cry.
The worst part is, I have no one to blame but myself. I just got lazy and unmotivated, and now I’m back at square one (and then some).
This blog was a great way for me to stay accountable, and I’m going to weigh in once a week to mark my progress. My ultimate goal? To lose 100 pounds by the time my wedding rolls around in September 2015.
Let’s see if I can do it this time.
“They taste like slop.”
“Only people who can’t cook make them.”
People hate casseroles. I get it. I, on the other hand, really like them. Maybe it’s because I’ve never had a bad casserole in my life. When I was growing up, my mom’s casserole dishes were always hearty and full of yummy (and usually fatty) goodness.
Last night, I had about 170000 tomatoes sitting around, collecting fruit flies. So I worked the magic of the Google and found a super easy tomato-onion casserole recipe, courtesy of Martha Stewart. And hey, Martha wouldn’t lie. (Recipe can be found here.)
Basically, you slice four tomatoes and two onions (I used three) and layer them in a baking dish while the oven pre-heats to 450. Drizzle some olive oil on top, add a dash of sea salt and pep, pop it in the oven for about 40 minutes, and voila — instant (clean!) casserole.
Our apartment REEKED like onions all night. But it’s a price I’m willing to pay, because that casserole was effing awesome. So screw you, casserole haters. You don’t know what you’re missing.
I feel like I’m having a summer-long fat day.
It’s been a week and a half since I last posted, and I actually really missed blogging. It’s nice to have something/one to hold me accountable when I fall off the wagon, food-wise. And fall I did. For weeks. (In other words, bitch got lazy.)
After almost a month of eating shit (and feeling like shit as a result), I’m back on my clean-eating plan. Lemme tell y’all, I felt like total and absolute crap this month. It was actually kind of helpful in a weird, twisted way, because I could see the effects that poor eating habits have on my body (weight gain not included). I was back to taking naps several times a week. I was bloated and lethargic. I was constipated. It wasn’t pretty.
This whole blogging experiment is a success so far. Despite my having re-gained several pounds and going through several weeks-long binges, I don’t mind the ups and downs because let’s face it, that’s reality for a lot of people tryin’ to lose the chub. I know my weight will be a life-long struggle, so it’s great to have my successes (and failures) documented.
Oh, on another note, I’ve decided to change the weekly weigh-in to a monthly weigh-in instead. I’m going to start taking monthly measurements now that I’m exercising again, so I’ll include those with the weigh-in numbers. I’ve got this, guys. I know I can do this.
I totally forgot to post my weigh-in numbers last week — come to think of it, I think I forgot to weigh myself (there’s a first). I promise I’ll post it soon! (P.S. Only four more days until I can exercise! Hallelujah!)
In the meantime, I’ve discovered my new favourite dish, courtesy of Clean Eating magazine’s summer issue. Super tasty and ridiculously easy to make — and it received the boyfriend’s stamp of approval. I’ve adapted the recipe slightly, so it’s not exactly the same as it appears in the mag, but it is still awesome.
Spicy shrimp and bell pepper toss (courtesy of Clean Eating)
1 lb uncooked shrimp, peeled and deveined
1 red onion
2 1/2 cups bell peppers, chopped (I used red, yellow and orange so it looked pretty)
2 cloves garlic, minced
2 Tbsp lime juice
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp sea salt
1/4 tsp cayenne pepper
1/4 cup chopped fresh cilantro
Olive oil cooking spray
(The recipe didn’t call for it, but I added 1 cup of zucchini because I’ve been on a huge zucchini kick lately.)
1. Pre-heat oven to 425. (You can use a grill, too, but I was lazy and didn’t want to set up the BBQ.)
2. In a large bowl, combine shrimp, veggies and garlic.
3. Add lime juice and spices, then toss to coat. Set cilantro aside.
4. Here’s where the fun part comes in. Cut four 12″X16″ pieces of aluminum foil. Mist each piece with cooking spray, then divide mixture evenly into the centre of each one, forming a mound. Bring the short edges of the foil together. Fold inward a few times along each long edge to seal.
5. Place packets on a large baking sheet in the oven. Bake for about 15 minutes.
6. Allow packets to rest five minutes before serving. Transfer contents of packets to serving plates and top with cilantro.
7. Nom nom nom!
We made basmati rice as a base for the dish, and it was delish. True story.