Day 15: Disappointment & Strategies
I just weighed myself for my official two week weight and I’m so disappointed to see I only lost 1.8 pounds! After losing 7 pounds the first week I was hoping for at least half of that!
If I let it, this could be a dangerous development because it could sap my motivation. My strategy this week is to stick to the plan and do a little bit of refining. Instead of 1/2 of an avocado on my salad I’m going to do 1/4 or go without. I’m also going to make sure I’m monitoring my nut and seed consumption and only getting in that one ounce that Dr. Fuhrman recommends.
I do have faith that I will have more successful weeks than this one. It’s really inevitable when you eat as clean as all this, it is pretty much a guarantee that you will lose weight! Honestly, if I look at this from the “half-full” perspective: I have lost 8.8 pounds in only two weeks! This is something to be excited about! And, I remind myself that on “The Biggest Looser” (that I’ve been watching again now) they have those initial big-loss weeks followed by minimal or no weight loss! I’m going to be okay!
Another land-mine to navigate this week is the looming day of chocolate-covered strawberries, boxes of chocolates and edible underwear: Valentine’s Day! Luckily my husband is completely invested in supporting my dietary goal (and has even started eating meals with me, albeit his plate is covered in hot sauce–it’s the thought that counts!). We’ve decided to grill out on our balcony. I’ll be having Portabella mushroom skewers and he and Kysen will be having fish, steak and shrimp. For dessert I’m going to make “hearty fruit salad” which is pretty much cutting out hearts of fruit with cookie cutters and I may roll them in cocoa powder as Dr. Fuhrman suggests!
What I Ate:
Breakfast: 1 banana with 1 tbsp. creamy raw almond butter
Lunch: Spinach and arugula salad with garbanzo beans, red onion, cucumber, sliced apples, grape tomatoes, and raw sunflower seeds with balsamic vinegar. Tofu sauteed with red pepper, garlic, minced onions and frozen broccoli
Dinner: Spinach & arugula salad with edamame beans, mandarin oranges, raw pistachios, grape tomatoes, and carrots with rice vinegar. Leftover red lentils cooked in veggie broth with spinach, kale and red peppers.
Dessert: “Fruit Freezer” with banana, strawberries, pineapple, almond milk and 1 tbsp. flaxseed
Day 16: Scale on the Move!
Woke up this morning and got on the scale, it moved–lost another pound! I needed this good news to keep going strong with the 6 week plan; almost half way there!
No musing for today–just eating to live!
What I Ate:
Breakfast: 3/4 cup steel cut oatmeal, 1 cup soy milk, 1/2 cup fresh blueberries
I didn’t end up eating my breakfast till close to 11 AM, so I ended up skipping lunch. I disobeyed one of the rules and had an in between meal snack at 5 PM of 1/2 cup of edamame.
Dinner: Spinach and arugula salad with carrots, strawberries, grape tomatoes, sun-dried tomatoes, and raw sunflower seeds. Leftover broccoli and tofu “stir fry” with minced onions, garlic and red pepper.
Dessert: “Fruit Freezer” with strawberries, 2 bananas, 1 1/2 cups almond milk and 1 tbsp. flaxseeds
Day 17: Flattery Not Fat-ery
You know how they say imitation is the sincerest form of flattery–well consider me flattered! This morning my husband told me, “I’m going to start eating what you eat. I’m tired of being fat.”
Now, mind you, my husband is anything but fat, he has a few vanity pounds that he always complains about, but nothing major. But the fact that he wants to be on board “80% of the way” means only one thing: I am looking good! And my husband is certainly my biggest cheerleader, telling me daily encouraging things like: “Wow! You’re swimming in your clothes now!”
What I Ate:
Breakfast: 1 cup rolled oats, 1 1/4 cup soy milk (unsweetened), 3 large strawberries
Lunch: Baby mixed greens with strawberries, raw pistachios, garbanzo beans, sun-dried tomatoes, grape tomatoes, dressed with balsamic vinegar. Leftover red lentils with kale and mushrooms. 1 tbsp Raisins
Dinner: Baby mixed greens with apples, red peppers, edamame, red onions and dressed with rice vinegar. Kale, spinach, broccoli and tofu stir fry, made with veggie stock, minced onions, garlic powder, and a touch of Cayenne.
Day 18: Making Time for All 3 Meals & Stretching My Groceries
I did it again. Like on Day 16, I got started with breakfast too late and ended up skipping Lunch. Now in Dr. Fuhrman’s world this is no biggie, his advice: if you’re not hungry DO NOT EAT. Fact of the matter is I wasn’t hungry, by the time lunch rolled around my late breakfast of oatmeal and berries was still sustaining me so I skipped. Then I was reeling by dinner, but had my over-the-top-huge salad and was good to go.
Dr. Fuhrman advises that you plan to give yourself enough time during the day to get your 3 meals in, remember there is no between-meal snacking allowed on the plan. But his advice of “Don’t eat if you’re not hungry” is not something you hear these days in the dieting world. “Eat 500 mini-meals all day long, that revs up your metabolism!” “Eat within 30 minutes of waking up to jump-start your metabolism!” “Have healthy, high-protien snacks between meals to keep your blood sugar level!” The advice goes on and on about how we can eat more and still loose weight. It’s refreshing to hear common-sense advise again, if you’re not hungry then obviously your body doesn’t need to eat, period.
I feel like 1/2 my life is spent at the grocery store. With a three-year-old, a 6-month-old, a dog and 2 adults, is it any surprise? Well, before this diet we would supplement our eating-in with meals where we would (you guessed it) eat out. Now that my diet is so restricting, our three squares are all made at home. This week I have really tried to stretch out having to go to the store by making big dishes that I can eat for multiple meals and eating any and every fresh food available.
What I Ate:
Breakfast: 1 cup rolled oats, 1 1/2 cup soy milk, 1/2 cup blue berries
Lunch: skipped–too busy!
Dinner: Mixed baby greens with carrots, garbanzo beans (1/2 can), red onions, 3 large strawberries, raw pistachios, and dressed with balsamic vinegar. Leftover broccoli, kale and tofu stir fry (see Day 17, dinner). 1 Apple
Day 19: A Nutritarian Valentine’s
We decided that it was better if we didn’t go out to a restaurant for Valentine’s day. I promised I would accompany my man to a sushi dinner on March 14th, when I would be finished with the 6 week plan, and would be able to deviate just a bit.
So, with Valentine’s on hold, we decided to grill out on the balcony so we all could enjoy the things we liked. And instead of having our family feast on the 14th, we opted for Friday to get our Valentine’s grub on! Kysen and my husband had salmon, shrimp and teriyaki chicken skewers. While I enjoyed portabella mushrooms, veggies and tofu made into “Eat to Live” friendly kabobs by sprinkling salt-free seasoning and basting with liquid Aminos and veggie stock.
The results were delicious, I didn’t feel deprived and it still felt like something special. Portabella mushrooms over the grill are amazing!
What to Eat:
Breakfast: 1/2 cup rolled oats (have to go to the store), 1 cup soy milk, 1/2 cup blue berries
Lunch: Mixed baby greens, garbanzo beans (1/2 can), carrots, 2 large strawberries, and raw sunflower seeds dressed with (big surprise) balsamic vinegar (I’m on a balsamic kick). Leftover red lentils with kale, mushrooms and spinach.
Dinner: Mixed baby greens salad with garbanzo beans, carrots, 2 large strawberries and raw pistachios, dressed with balsamic vinegar. Veggies kabobs with green and red bell pepper, zucchini, yellow squash, red onion, pineapple, tofu, and mushrooms basted in veggie stock with no-salt seasoning blend and 1 tsp. Liquid Aminos
Day 20: Feeling Productive
I’ve been doing more! That means I’ve been having more energy! I just feel better and I’m not always thinking about and obsessing about food.
What to Eat:
Breakfast: 1 cup steel cup oats and 3 large strawberries, sliced
Lunch: Spinach salad with chopped Crimini mushrooms, garbanzo beans, carrots, sliced beets and raw pistachios dressed in balsamic vinegar.
Dinner: Spinach salad with carrots, garbanzo beans, sliced apples and sliced beets dressed with balsamic vinegar and sprinkled with raw pepita seeds. Leftover tofu, mushroom and kale “stir fry,” sauteed in veggie broth, with minced garlic and onions. Steamed broccoli. Watermelon (cut into hearts!)
Dessert: “Fruit Freezer” with banana, strawberry, 1 cup almond milk, and 1 tbsp. ground flaxseed
Day 21: Finishing Strong
Today, I decided to concentrate on eating as much green veggies as possible to end this week off right! I filled up on s many veggies that I didn’t have room for my usual “fruit freezer.”
What I Ate:
Breakfast: 1 cup steel cut oats, 1 cup unsweetened almond milk, 1 tbsp. flaxseeds
Lunch: Spinach salad with garbanzo beans, carrots, apple slices (can you tell I need to go grocery shopping), raw pepita seeds and dressed in balsamic vinegar. “Stir fry” made with baby bok choy, sugar snap peas and shitake mushrooms, sauteed in veggie stock with minced onions and garlic.
Dinner: Same salad as lunch but with beets. Leftover bok choy stir fry, kale cooked in veggie broth and leftover broccoli and mushroom saute.
Weight Loss for Week #3: -2.6 pounds // Total body fat lost for Week #3: -.1% body fat
Total Weight Loss to Date: -11.4 pounds // Total body fat Lost to Date: -2.3% body fat
And stay tuned, I will be updating my Eat to Live journal every Monday until I have finished the 6 week plan!