Friday, February 4, 2011

Day 32 ~ 26 Lbs Down! (* Official!* )

Will have to get a Progress Photo done!  The last 4 lbs (well, technically 3 lbs as of this morning) have been hard earned! After reading that the average American retains between 20 and 30 lbs of water because of how much sodium we consume... well, I'm flabbergasted.  I knew too much salt was bad for us, yadda yadda yadda - blah blah blah... now I've been hit in the head and don't want to go back!

This morning I was up 1 lb from yesterday - but I'm okay with it. I know fluctuation is part of the journey, and I did have an extra meal last night (MF Hot Cocoa) because I was so hungry... my eating schedule was thrown way off by the lack of water in the morning (no shower, no teeth brushed, no soup pre-made and just generally unprepared) so ate bars all morning, had a skimpy dinner out at Mimi's (very un-happy with my veggie portion), and was so hungry just about all day.

Lesson Learned: Regular Eating Schedule is key.  Planning Ahead is the Key to THAT Key!!

Now for some Food Photos!

Portabella Mushroom "Pizza"
The Portabella Mushroom Caps are grilled for 10 minutes on the GFG (with a tiny splash of olive oil, Mrs. Dash and pepper). For the Pizza Sauce, I didn't use onions this time (I used 1/2 tsp of Onion Powder), but next time I'll put one green onion. That with a minced clove of garlic in a small shallow pan with 2 tsp of olive oil... I then put 1/4 C of diced tomatoes and about 1/8 C of frozen chopped peppers (red, green & yellow). I then put in 1/4 tsp each of Basil, Oregano & Italian Spice mix, 2 TB water (when I have low-sodium chicken broth I'll use that). I simmered it on medium for awhile... then poured the mixture into a small measuring glass and smoothed it out with the hand-held mixer.  Back in the pan to simmer some more, and added about 1/4 of a packet of Splenda. For what it was, it was delish!  I then cut string cheese for the top (the only low-fat cheese I had around). Then under the broiler (on High) for about 2 minutes, until the cheese is bubbly and starts to brown.

Shirataki Noodle - Tofu - Stir-fry (YUM)!I found the coolest square vegetable cutter (like an apple corer/slicer) only square... and it did the Tofu in those neat (even-cooking) squares. I diced zucchini and stir-fried the tofu in TJs Soyaki, some water and a few other spices. I added the Veg about 10 minutes into it, and poured a little olive oil in the pan to crisp up the Tofu (used Extra Firm). After the stir fry was done, I crisped up a little less than half of the noodles, and they were FABULOUS!!

I can have 15 oz of Tofu - that is almost a pound! This shows just 7 oz, which is plenty... so splitting up this "Lean" of the Lean and Green will work well on days (like today), where I'm pretty hungry and not at work.

I've also gathered a chart of vegetable serving sizes by weight -- because it is difficult to measure a 1/2 C of asparagus(!). That will come in handy.

I've got a chart of High Fiber Foods by 1 C servings, and plan to incorporate Flax Seeds and Kale into my meals... Flax for regular... uummmmm.... *movement* and Kale because it is a powerhouse of fiber and a moderate carb that is on the MF list (1 Cup = 7.2 g fiber).  Broccoli is the other powerhouse for fiber (1 C = 4.50 g fiber), but it is considered a higher carb veggie.

The other two powerhouses of fiber in the veggie department are Avocado -- which is a MF "no no" for now (1 Medium = 11.84 g fiber), and cooked green peas -- not only a MF no no but a 'me no likey' also(!) (1 C = 8.84 g fiber).  I can't wait to have Avocados again... I'm planning to use it as often as possible for replacing mayonnaise and butter :-)
* * *

SUPERBOWL SUNDAY -- XLV ~ Packers vs. Steelers
In our house, traditionally himself deems it "Hot Dog Day" - and boils onions and eats hot dogs all day long. With some crisps, maybe.

So I've been looking for some snacky food items that will be "Fun" and "Good For Me (Us)" -- So far I think making deviled eggs and zucchini chips sounds like a good start... I may try the Cauliflower "Bread" Sticks, too.  I bought some MF Honey Mustard Pretzel Sticks (which is considered a Meal) and MF White Cheddar Soy Crisps (which is considered an optional snack). 
* * *

Emotionally... doing good.  Falling behind on this blog is NOT a good thing, it is such an awesome tool for keeping my head in the game!  I love reading other blogs, but I tend to read first... and by the time I get around to mine I'm tired of being in front of the computer! Or I lolly-gagged around and don't have time to put serious thought and effort into content.  Yes, sometimes I am genuinely busy -- but THIS is the most important thing.This focus on losing 150+ lbs.  Lyn had another great post today about not wanting this to take any longer than it has to.  She's been on her path for 4 years, and is tired of "trying to lose weight."  Amen Sister!

For over 20 years (some of that time was wasted mental energy because I didn't really need to lose weight...) I've "wanted" to lose weight.  But even with so many good programs out there (Weight Watchers, Diet Center, South Beach, Curves Diet, etc...) I was not in a place where I was ready to make it my Number One Thing. I never tired of trying because I never really tried.  Two times I lost over 20 lbs (Diet Center and Weigh Down Workshop) over an 11-12 week period of time... but it (obviously) didn't stick.  So my question to myself is "Why Now? What is different?"

Being so obesely overweight is one thing that is different.  My age is different. Working on my self-esteem, that I "am enough" is different. Finally knowing what I really want... THAT is a helluva difference.
* * *

I love researching the food ideas, and when I'm tempted to eat something, coming online and reading recipes keeps me on track. Weird... I would think that reading about food would make me hungrier ~ but it is more likely to inspire me!

I have some new things to try -- Vegan Mozzarella Cheese ("It Melts!" says the package), because of the low-sodium content is something I'm going to try -- and Tempeh as an alternative protein.  I've read about it for years, and have found a couple recipes -- now I want to see what that is all about.

I've got Ahi Tuna in the freezer, and some Mahi Mahi -- and definitely will be looking out for making the fish in the next few days because I'm allowed so much AND get the healthy fat.  I miss the healthy fat when I have other protein choices.

This was a long post, but lots of catching up to do has been done.  Up and At 'Em should be my waking mantra... because like exercise, getting this done and accomplished in the morning is a great way to stay focused and not have any excuses!

2 comments:

fatgirlwearingthin said...

I'm loving your food photos - they look so good! I am in the beginning stages of using tofu. I absolutely love the way it tastes when I eat out but I simply cannot get that same crispiness/firmness at home. The outside browns nicely but the inside is still spongy and my husband won't touch it like that (I can eat it but the texture is a tad offputting). Do you have trouble with the inside being spongy at all? I think I must be doing something wrong - and I get the extra-firm, too. Ugh. I just need to keep working at it, I think. Great post!

Desert Singer said...

I kinda like the crispy outside, soft inside... http://lowcarbdiets.about.com/od/maindishes/r/bakedtofu.htm
is information about baking it... have you tried that yet? I also read somewhere that if you freeze it and defrost it, it does something different to the texture... I haven't tried that yet, but seems like I remember it said something about a 'chicken-like' texture.

Have you tried 'scrambling' tofu with eggs? I've heard that is a good way to eat it, too.

one of my favorite food/recipe sites is allrecipes.com and this page
http://allrecipes.com//Recipe/baked-tofu-bites/Detail.aspx
has some comments about how baking it gives it more texture.

Let me know how you get on :-) And thanks for leaving comments!