Weighing In on Weighing In: Week 44

After this past weekend camping event with the kindred, I thought that I would have gained. There were junk food and all sorts of mead not to mention some stressful situations. According to my fitbit, I wasn’t as active as I should have been but in reality, I was more active. I have a lot to catch up on but we’re going to start with this week’s weigh-in.

I would’ve been happy with being the same weight. Hell, I would have been happy with even gaining a pound but to my surprise, I lost a pound. I’m home with my son as he had dental work done yesterday so more writing and possible painting will appear. Not to mention my 365-day project will be one photo purge once I get to editing.

Down a pound and hopefully more than one next week.

Happy Thursday Y’all!

 

Weighing In on Weighing In: Week 38

It feels like I’m never going to lose the last 20 pounds! UGH and GRR! Having this ulcer doesn’t help and I pretty much ate whatever my stomach could handle and even then it was a hit a miss. I didn’t gain but I didn’t lose. So, in short, I’m the same weight as I was last week. Here’s to another week hopefully with less stress and fewer stomach troubles.

 

Weighing In on Weighing In: Week I don’t Give a SH%$!

Yup, I’m thoroughly frustrated this morning with weigh in. Can you tell?  I didn’t gain this week but for the love of everything I didn’t lose and I was SUPER vigilant about tracking what I ate and made sure I hit my activity points. What do I do? Do I quit? Do I add more to my activity than just walking? I noticed that my calves are getting wider with muscle and I don’t care for that one bit and my treadmill isn’t on an incline. GRR!

Plan for this week is to find something other than walking to add to my exercise. Continue to watch what I eat. Continue to drink the water that I have been (I’ve really been working on that and I hate water). I will commit to one splurge day. Splurge as in absolute splurge. Usually, when I chose to splurge I stay within my points. This Saturday I have Disting and will enjoy my mead and food. So this morning I’m going to start with breakfast and go from there. One step at a time.

The recipe I adapted with the ingredients in my cupboard was Morrocan black-eyed pea acorn squash. YUM and so satisfying.

1 Acorn squash
1 teaspoon olive oil
1 can black-eyed peas
1/2 cup chopped onion
1 tablespoon chopped garlic
2 teaspoons chopped raisins
Cinnamon (to taste)
Salt (to taste)
Cumin (to taste)
1/4 cup of water
1 teaspoon toasted almonds finely chopped
Chopped cilantro (add as much or omit all together – this is a personal choice but I LOVED it)

On a sheet pan, cover parchment paper and spray with cooking spray. Cut your squash in half, scoop out seeds and roast your squash for 40-45 minutes face down. While your squash is roasting sautee onion in olive oil until brown, about 5-8 minutes. Add garlic, raisins, peas, seasoning, and water. Cook on low heat until warm and the raisins have soaked up the water. When squash is tender pull out of the oven and split the black-eyed pea mixture between the two. Top each with 1/2 teaspoon of almonds and chopped cilantro.

Happy Thursday Y’all!

 

Weighing In on Weighing In: Week 12

Week 12 – bringing in a total of 3 months and 21lbs gone. I really don’t see it but my husband assured me that he could tell.

I was nervous this morning getting on the scale after I indulged in the homemade bread and cheese and that was AFTER I had teeth pulled and eating/drinking soft (high) point foods. But I was SUPER excited to see that I lost another pound. It wasn’t 2 or 3 like the week before but I’ll take it. I’m hoping by the end of the year to lose at least 20 more but worried about winter. I HATE the cold and walking outside will have to stop. I do have a fear of falling on the ice as well and now need to come up with plan B and quick.

I did, however, get to try something new and will be buying in bulk and freezing for a treat during the winter. I’m a huge popcorn fan-HUGE. I love crunchy almost ANYTHING and found a recipe for roasted whole kernel code. You will need:

  • Corn on the cob (I used to whole cobs)
  • 1 tsp of olive oil
  • couple sprays of cooking spray
  • seasoning (use what you prefer and like or experiment with seasonings and lemon or lime juice)
  • parchment paper
  • cookie sheet with sides

Preheat oven to 325°. Cut the corn from the cob and place on sheet. Add olive oil, couple sprays of cooking spray, seasoning, and mix. Bake until crisp, shaking pan occasionally, about 45 minutes.

Notes
Check after 25 minutes making sure corn isn’t burning.

Also, thin corn tortillas- One is 1 point but I like to lightly spray both sides, add a little salt, and bake until crisp. These are a great alternative to tortilla chips that are high in points.

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