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Healthy Eating, week of January 8

1380 Views 30 Replies 4 Participants Last post by  willrun4chocolate
<p>If you all prefer, we can also just have one long thread rather than a new one each week.  Just let me know.</p>
<p> </p>
<p>Today's weigh in: 107</p>
<p>Starting weight: 108.6</p>
<p>Total lost: 1.6</p>
<p> </p>
<p>I was surprised.  I wonder if it it'll sneak back up a bit over the week.  I was good last week, but not 4500 calories good.</p>
<p> </p>
<p>I tend to start each week really well, and then slowly start to let things slide by the end of the week.  I'm keeping the goals of no eating after dinner and minimal liquid calories.  I'm also adding no swiping the kids' halloween candy.</p>
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<div class="quote-block">Originally Posted by <strong>willrun4chocolate</strong> <a href="/t/76097/healthy-eating-week-of-january-8#post_2025014"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Whoops, I didn't see this before I posted my long story in the other thread. <br><br>
Lbs lost 4.6 Yippe skippee, doing a Snoopy dance, (see other thread for detail story as to what is at risk to happen next if you guys don't keep me accountable. <img alt="wink.gif" class="bbcode_smiley" src=""><br><br>
Same goals as last week.  Meal plan, journal, water, find some way to exercise. </div>
That's great! Wish I would have that number this week. But, I'm guessing not.
OK...this week<br><br>
Today - 201<br>
Last Week - 204<br>
Loss - 3<br>
Goal - 160 (or so)<br><br>
The scale said 201. Then a little later, it said 202. I'm sticking with the 201. <img alt="smile.gif" class="bbcode_smiley" src=""><br><br>
I had a difficult week. Frustrations, stress etc. Plus, I had hoped to lose more, because I thought last week's number was due to a lot of extra "crap" in my system. I know, I know. 3 pounds is good.<br><br>
But I've decided to take 3 full days off from the gym, and that "scares" me a bit.<br><br>
I did the brace yesterday, and it was a little unpleasant.<br><br>
First off, I know from before, it slides down a lot. This isn't normally an issue when I'm running or walking outside, I can just stop and pull it up. But, on a treadmilly, that's a little more problematic. So, I put it on really tight. And that was mega uncomfortable, and really restricted my knee bending. it would have been really bad if I had been running.<br><br>
I only did 2 miles, and it didn't feel good (although it was better closer to the end than at the beginning). Knee didn't feel good at all.<br><br>
However, it feels a lot better today than it has in a while. Maybe because of the brace, maybe not. It might just need more time.<br><br>
So, I figure I just have to bite the bullet and stop the power walking for 3 days. Not even sure about the bike. I guess I can lift, as long as it's all above the waist.<br><br>
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<div class="quote-block">Originally Posted by <strong>RaisingArizonainNH</strong> <a href="/t/76097/healthy-eating-week-of-january-8#post_2025214"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Tech Tee - I am sorry to hear that your knee is bothering you. Hang in there. Do you have a custom made brace or is an over the counter type? I have one of both i use for when I climb/hike on occasion.. and they are definitely annoying - yet I need them so - we do what we must eh?  Hope you can get it to work for you.<br></div>
The brace is really called a patella stabilizer. This is it<br><br>
<a href="" target="_blank"></a><br><br>
It's not something you buy over the counter, but it's not prescription either. I mean, I got it from an orthopedist, and it was paid for by insurance.
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<div class="quote-block">Originally Posted by <strong>willrun4chocolate</strong> <a href="/t/76097/healthy-eating-week-of-january-8#post_2025217"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Seems that when my body is fueled by the right stuff, it wants the right stuff.</div>
I find this to be true. However, sometimes the wheels fall off.
Grrrrr. Do not weigh every day. Do not weigh every day. Do not weigh every day.<br><br>
I was REALLY good yesterday. As a reward for this, I gained 2 pounds.
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<div class="quote-block">Originally Posted by <strong>willrun4chocolate</strong> <a href="/t/76097/healthy-eating-week-of-january-8#post_2025324"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Way to go Raising Arizona!  Keep it up!!!<br><br>
Tech Tee, That 2 lbs is going to melt off of you in the next week....and then some!<br><br></div>
Thanks. I hope you're right.
OK, as promised, my Minestrone recipe. I make it in a Crock Pot. A LARGE Crock Pot. It makes 7 quarts. I assume it would work in a pot on the stove with no problem.<br><br>
4 - 14.5 oz cans Low Sodium Vegetable Broth<br>
1 - 28 oz can diced tomatoes<br>
1 - 28 oz can crushed tomatoes<br>
1 - 14.5 oz can kidney beans with liquid<br>
1 - 14.5 oz can cannellini beans (white kidney beans or navy beans or great northern beans) with liquid<br>
1 - 1 lb package frozen Italian Style Green Beans (the flat, wide kind)<br>
2 - stalks celery chopped<br>
3 - carrots chopped<br>
1 - medium onion chopped<br>
1 - large potato cubed<br>
1 cup cubed zucchini (green squash for you purists)<br>
2 cups sliced cabbage (bagged cole slaw mix is OK)<br>
3 cloves crushed garlic<br>
1 1/2 tsp each oregano, thyme, basil<br><br>
Cook on low for 8 hours (or so)<br><br>
Optional: About 1/2 hour before serving, make some pasta of your choice to put some in the soup...<br><br>
Serve with some nice crusty multi-grain bread...yum<br><br>
This freezes well, and makes a ton. It has GOT to be low cal, high fiber, although I've never added it up. Also, if you wish, you can get sodium free tomatoes and beans<br><br> (well, it belongs to Whole Foods) Lentil Chili recipe...then my wheat berry chili recipe, then my "garden" chili recipe...<br><br>
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Can't stand raw celery. I think it's the texture. It's OK cooked....if its really small.<br><br>
When *I* make soups and stuff that have celery (well, I pretty much am the one that does that), I make darn sure that I cut the celery really, really, really, small.<br><br>
When DW cooks, she just chops it, and I end up picking it out.<br><br>
<div class="quote-container" data-huddler-embed="/t/76097/healthy-eating-week-of-january-8/25#post_2025628" data-huddler-embed-placeholder="false"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RaisingArizonainNH</strong> <a href="/t/76097/healthy-eating-week-of-january-8/25#post_2025628"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Tech  tee- your  recipe sounds good.   My Dh doesn't like celery much either  so I don't put much in most soups etc.    One kid doesn't like beans so I use  pink lentils which are smaller and easier to "dissappear" into the soup!<br><br>
  I haven't made the no food after 7;30 test the past two nights... yet I still am okay with it as  Wednesday was a budget hearing in town that blabbed on till almost  9:30 and I never had eaten dinner.. so I ate that and went to bed. Last night we ate early but I succumbed to a bowl of shredded wheat at  10;30 - I felt hungry. SO in all my "boredom" eating has been out the past 3 nights .. which I'll take for a start.<br><br>
 I got us a Wii finally and  it looks like it will be a fun way to keep moving at  home on non- boot camp days.</div>
The problem with pink lentils is that they really DO disappear. That is, if you cook your soup more than a few hours.<br><br>
My lentil soup recipe, you only cook it for an hour max.
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<div class="quote-block">Originally Posted by <strong>jebba</strong> <a href="/t/76097/healthy-eating-week-of-january-8/25#post_2025680"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Yeah, this week was not so good.  I went out with frinds for lunch twice, and mr jebba brought home a pizza last night.  I think will go ahead and track for at least a week to try to get myself back on the rails.  Exercise has been great.  Calories, not so much.</div>
Maybe Mr. Jebba should knock it the hell off! <img alt="smile.gif" class="bbcode_smiley" src=""><br><br>
In my house, we have the "benefit" of both of us being on a diet, so, crap doesn't usually enter the house unless its for the kids. Daughter # 1 is going back to school tomorrow, so, that will eliminate some of the junk food.<br><br>
Problem is, Daughter # 3 likes to bake. Fortunately, I don't like dessert that much. And, fortunately, she hasn't had any desire to bake bread. (although I make bread from time to time)<br><br>
I'm made some mean, lean, biscotti the other day. Pretty easy, and only like 70 calories for 3 pieces! Actually, I got it from the Mayo Clinic DASH recipe collection, which I'm trying to follow...<br><br>
Heck, here it is...instead of a non-stick pan, I used parchment paper (that stuff is awesome)<br><br>
Recipe: Almond and apricot biscott<br><br>
3/4 cup whole-wheat (whole-meal) flour<br>
3/4 cup all-purpose (plain) flour<br>
1/4 cup firmly packed brown sugar<br>
1 teaspoon baking powder<br>
2 eggs, lightly beaten<br>
1/4 cup 1 percent low-fat milk<br>
2 1/2 tablespoons canola oil<br>
2 tablespoons dark honey<br>
1/2 teaspoon almond extract<br>
2/3 cup chopped dried apricots<br>
1/4 cup coarsely chopped almonds<br><br>
Preheat the oven to 350 F.<br><br>
In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.<br><br>
Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.<br><br>
Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut-side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.<br><br>
Serving size: 3 cookies<br><br>
Calories 70<br>
Total fat 2 g<br>
Saturated fat trace<br>
Monounsaturated fat 1 g<br>
Cholesterol 16 mg<br>
Sodium 21 mg<br>
Carbohydrate 11 g<br>
Fiber 1 g<br>
Protein 2 g<br>
Potassium 79 mg<br>
Calcium 18 mg<br>
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