Me, May 2011, at 262.5 pounds. Wearing my “fat suit” again. I was smiling in the picture, but depressed, frustrated and ashamed inside. (Can everyone relate?)
On May 25, 2011, I found LoseIt.com (and most or all of my followers are from there). I relearned the idea of portion control, but more importantly of planning my meals, my day, my life. Every Saturday morning, my wife and I sit down over some good coffee and plan the next week’s meals. We schedule them so we don’t have to make another decision at the end of the day. Planning ahead also makes grocery shopping easier and cheaper, because I am less likely to buy random stuff. And when we cook, we try to cook efficiently. If I am making chicken breasts (as for my meal posted yesterday morning), I make extra breasts for tonight’s chicken enchilada verde. Tonight’s dinner will be easy to assemble, which make me more likely to follow the plan.
I always try to look at what I am making and decide how else the ingredients can be used. Over the weekend, the boys wanted Philly Cheesesteak Sandwiches. My wife and I made ours with portabella mushrooms instead of beef. However, I sauteed extra onions and green peppers, and saved some. This morning, I made scrambled eggs, and added 1 cup of sauteed peppers/onions. Delicious. (It was supposed to be an omelet, but the darn think stuck to the pan, and didn’t flip, so I made them scrambled. Adapt to the changing conditions! I would have taken a photo if the omelet had worked. Oh well. I’ll make it again.)
When I ran my restaurant, prep and planning was vital. Decide what you need, and prepare what you can in advance. It is a lifesaver … and for me, that turned out to literally be the truth.
Last night was a simple meal of baked cod in a white wine-leek sauce, quinoa with lemon and kalamata olives, and roasted asparagus with olive oil and garlic. (362 calories) Plus a piece of rye bread and olive oil (another 200 calories).
That’s a one-liter mug. 1 cup pineapple, 1.5 cup water, 2 scoops whey powder, 2 tablespoons milled flaxseed, 1 packet of crystal light. Blend until smooth, then add 3 ounces of baby spinach, a little at a time, until creamy and smooth. (300 calories.) Absolutely delicious! I wish the camera had picked up the real color. It’s the color of a perfectly ripe avocado. I’ll try for a better shot another time.
Finally, let me know if you like photos of my meals. I probably won’t take pictures of everything I eat, but I think it’s good to see what can be eaten in a healthy diet. And I will start including photos of other things important to my plan. Lastly, I’ll try to start making my posts a little shorter, but right now I seem to have a lot of stuff to say (and I don’t have that stupid character count limit that LoseIt sets). However, I will try to have a new post every day. As I begin training for my 10K, you can assume I will be talking about that, as well as my menus.
Thanks for reading this.