Weighing In on Weighing In: Wk 19

I’m a little disappointed in myself that I only lost 1 pound but I’ll take it. I mean, truth…confession. I had the diet of an unsupervised child at the county fair with a pocket full of cash. I had a really dark YUMMY Scottish beer, mead, several smores, and let’s not mention the handful of chips here and there. Then add me not walking as much ended up not losing as much as I hoped. This morning, I forced myself out of bed, went through my socials replying and reading while walking. Packed my lunch, started my breakfast, you know all the adult stuff.

To date, I have lost a total of 25lbs. I’m now officially at the weight when my doctor told me to watch my weight and lose 10-15lbs. I don’t think I can with Thanksgiving and Winter Nights ahead but I think I have a game plan. I’m going to be REALLY good during the week of holiday feasting THEN I will enjoy my meal without worrying myself sick. I plan on adding recipes and calculating points so I don’t do too terrible. I will also need to add more time to my walks.

My Recipe Share for the Week:

So much YUM in this soup and at 0 points it was really filling.

Rustic Ratatouille Soup

• Eggplant (large) chopped
• 2 zucchini (medium) chopped
• 2 Red bell peppers chopped
• Onion (large) chopped
• Garlic (2 cloves) minced
• Italian seasoning
• 4 cups of vegetable broth
• 26oz can of crushed tomatoes
• salt and pepper to taste
• Cooking spray

All you have to do is roast your veggies in the oven at 450° for 40 minutes (stirring half way through). While veggies are roasting saute onion and garlic. When the veggies are done add to the pot of onion and garlic, add broth, seasoning, and tomatoes. Let simmer and adjust seasoning accordingly. ENJOY!

25 more pounds to go. Happy Thursday everyone. My Inktober sketches will be done tonight so stay tuned 🙂