Day 36: Pleasantly Surprised
Last week was a test: would I be able to keep with the “Eat to Live” plan when I wasn’t in the security of my own home? I think that the modest weight loss I achieved during week 5 shows that it can be done! Just over one pound of weight loss may not sound stellar but the most notable change came in the form of my body fat percentage. For week five I lost 1.4% of my body fat, that is double the loss from week four where I lost only .7% of my body fat. It’s funny that on the weeks where I don’t lose as much weight I lose more body fat and vice versa.
What I Ate:
Breakfast: Sliced banana with 2 tbsp. raw creamy almond butter
Dinner: Baby Romain salad with grape tomatoes, raw pistachios, 1/2 Hass avocado, sliced cucumber, and sliced apples, dressed with balsamic vinegar. Broccolini (a seriously delicious relative of broccoli that I found at Costco in a huge bag) sauteed in low-sodium veggie stock and garlic powder. Leftover pink lentils sauteed with veggie stock, garlic, kale and 1 can of Trader Joe’s diced fire-roasted tomatoes and chilies.
Dessert: Frozen pineapple and strawberries with fresh banana, almond milk and 2 tbsp. ground flaxseed
Day 37: (Almost) Back to Normal
I started the day making a big pot of my (new) favorite kind of oatmeal: steel cut. I make a big pot so I don’t have to slave over the stove every morning (cause steel cut oats take waaaay longer than their rolled oats cousins!). Dr. Fuhrman only allows for 1 cup of carbs (other than beans–his preferred carbs) per day. I’ve decided that I prefer my carbs in the morning! Being out of town last week threw me off my oatmeal-eating routine and it is nice to be back!
Although I don’t intend on quitting the “6 Week” plan when my time is over, I do want to give this week my absolute best effort to see just how much weight can come off on Dr. Fuhrman’s plan!
What I Ate:
Breakfast: 1 cup steel cut oats (cooked in water) with 1/2 cup fresh blueberries and 1 tbsp. chia seeds
Lunch: Baby Romain and spinach salad with cucumbers, grape tomatoes, red onion, green cabbage, and diced jalapenos, dressed with balsamic vinegar. Broccolini sauteed with veggie stock and powdered garlic. Leftover pink lentil stew (see Day 36 above).
Dinner: Ate at a Korean restaurant: I got bee bim bop (not in the hot stone pot cause there is more oil in that version) which is a mixture of cooked carrots, spinach, mushrooms and tofu (I asked for no egg), 1 tbsp. Korean hot sauce and 1/2 cup white rice.
Day 38: Best “Eat to Live”-Friendly Bar
LaraBar is the only bar I’ve found to date that abides by Dr. Furhman’s dietary recommendations. I discovered it last week when I was traveling out of town at a Whole Foods in Bellevue, Washington. I got to try the Key Lime and Lemon flavors last week, the Cherry Pie bar has only 3 simple ingredients: dates, almonds and cherries–that’s it! With 1 full serving of fruit, 5 grams of fiber and 5 grams of protein it’s a minimally-processed bar that truly tastes like the real thing but with none of the guilt! The only way these bars could be any better would be if they were organic–I’m assuming this will be the natural next step in the company’s maturation!
Dr. Fuhrman can’t seem to say more great things about dates and I was surprised to see how potassium-rich these dried fruits actually are! Just remember on the 6 week plan, you can only eat 1 ounce of dried fruits and 1 ounce of raw nuts per day, so if you have a 1.8 oz LaraBar be mindful not to eat many nuts/seeds/dried fruits.
What I Ate:
Breakfast: 1 cup steel cut oatmeal, 1 cup un-sweetend almond milk 1/2 cup blueberries with 1 tbsp. chia seeds
Lunch: skipped, had an “Cherry Pie” LARA BAR
Dinner: Salad with mixed baby greens, tofu with baby greens blend
Day 39: Sneak Peek
I decided to step on the scale today, two days premature. I was shocked to see that I had already lost over 3 pounds! I am now up to 18 pounds total weight loss for the 6 weeks. Dr. Fuhrman claims that you will loose 20 or more pounds if you follow the 6 week plan. I can totally make it if I stay strong! It’s so amazing to me how fast these 6 weeks have gone! I can’t explain how proud of myself I am, but I just feel so much better too!
What I Ate:
Breakfast: 1 cup steel cut oatmeal, 1 cup un-sweetend almond milk 1/2 cup blueberries with 1 tbsp. raw hemp seeds
Lunch: skipped, had an “Apple Pie” LARA BAR
Dinner: Salad with mixed baby greens, grape tomatoes, mushrooms, strawberries, pistachios, avocados, and cucumbers with balsamic vinegar. Tofu, mushroom and kale sauteed in veggie broth with minced onions and garlic powder
Day 40 — What I Ate
Breakfast: 1 cup steel cut oatmeal, 1 cup unsweetened almond milk 1/2 cup blueberries
Lunch: Mixed baby greens and spinach salad with 1/2 avocado, grape tomatoes, red onion, Crimini mushrooms, red pepper, cabbage and raw sunflower seeds, dressed with balsamic vinegar. Leftover tofu, mushroom and kale saute with veggie broth, minced onion and garlic powder
Dinner: Mixed baby greens salad with grape tomatoes, red onion, red peppers and pistachio nuts, dressed with balsamic vinegar. Split pink lentil soup with veggie broth, minced onions, garlic, carrots, celery, tomatoes and dill.
Day 41: Getting Faster
Making a huge fresh salad two times a day, which requires lots of chopping, mincing and knife skills can be rather time-consuming. In beginning I ended up with quite a few cuts, scrapes and burns from this new deal of cooking every single day! Dinner preparation used to take me quite a while.
I’m happy to report that I have this down to a science. The key is to start your salad first so your hot dish won’t get cold while you are chopping your onions and grape tomatoes for your salad. Also, making big pots of soups and stews saves you times during the hectic dinner race (when I have to feed an infant, toddler and husband three different meals)!
What I Ate:
Breakfast: 1 cup steel cut oatmeal, 1 cup unsweetend almond milk 1/2 cup blueberries with 1 tbsp. flaxseeds
Lunch: Desperate times “salad,” yup, I didn’t make it to the grocery store in time for lunch so I had to use any and all raw foods I had left in the fridge, since Dr. Furhman defines a salad as any “raw” vegetables. I made my balsamic vinegar salad with chopped carrots, apples, edamame beans, grape tomatoes and red onions. Leftover pink lentil soup with kale, carrots and celery.
Dinner: Finally got to the store so I had a decent dinner-time salad! Tofu with minced onions, veggie stock, chopped mushrooms and baby kale.
Day 42 — What I Ate
Breakfast: 1 large banana
Lunch: Mixed baby greens with 1/2 avocado, grape tomatoes, strawberries, Crimini mushrooms, carrots and pistachio nuts dressed with balsamic vinegar. Leftover pink lentil soup with kale, carrots and celery. 2 blood oranges
Dinner: Mixed baby greens salad with sliced strawberries, grape tomatoes, pepita seeds, cucumbers, red onions and carrots, dressed with balsamic vinegar. Leftover tofu with kale saute (see day 41, dinner above).
Weight Loss for Week #6: -6.8 lbs. // Total Body Fat lost for Week #6: +1.0%
TOTAL POUNDS LOST FOR 6 WEEK EAT TO LIVE PLAN: -21.2 lbs. // -3.2 % Body Fat