What's In My Head Wednesday: 01.30.13

I have been trying to get a grip on consistency.  Lately, it seems as that if I am anywhere in the vicinity of temptation, I will give in to some extent.  The holidays were a good example.  This past weekend on a return trip to see my family in Maryland, I was once again easy swayed to stray from my pursuit of getting to 195.


You would think that after almost a year of living this lifestyle it would be so easy to stay on the straight and narrow and avoid giving in to things like fast food, sweets and fatty foods in general.  This past month that is far from the case.  Yes, I managed to lose most of the holiday 6.5 lb. gain, so some say "Don't be so hard on yourself."  I say that now is exactly the time to be hard on myself.  I need to stay focused and be mindful of what I put in my body.  Anything less is not only unacceptable, but hypocritical to those who have followed my journey.

Let me give you an idea of what I ate this past weekend.  Each year my brother helps run a fundraiser called The Bull Roast.  Huge props to him and his Rotary Club.  About a half dozen guys manage to throw a party for 600-800 people and raise between $14K to $18K for good causes.  It is basically a huge buffet dinner dance with a silent auction for charity.  The buffet is a protein-a-palooza with freshly carved pit beef (a Maryland version of roast beef), ham, turkey, raw oysters, roasted chicken, shrimp and a host of other selections.  As I ate my way through the evening, I thought, "I am doing pretty good." since most of the choices I made were lean and decent portions.  I avoided the mashed potatoes and the Seafood Newburg, the mac and cheese and white rice.  However, reviewing my evening, I had indulged in a roast beef sandwich w/horse radish sauce, a piece of sausage with peppers and onions, some ham, crab soup, a chicken breast, about a dozen pieces of shrimp w/cocktail sauce, some beers and two small pieces of cake.  That all adds up to a lot of calories and far more fat than I should eat at one sitting.

While I did thoroughly enjoy cooking a healthy meal for my family on Friday night, other meals over the long weekend weren't as well played. Fast food burgers, fries, beer, wine a few pieces of chocolate, biscotti and even pork roll passed my lips between Thursday night and Sunday dinner.  When I am in an uncontrolled environment, I seem to lose my hold on things.  It's very frustrating and sometimes makes me want to say "F it."  After times like these, my car becomes more stressful and I have a strong desire to grab a drive through lunch or a candy bar on my way out of the grocery store where I just purchased the ingredients for a healthy dinner.

It's no secret that exercise and I are not on speaking terms.  That bitch and I just don't like each other.  As much as I say I want to bite the bullet be friends, I stay away.  It almost seems as though I try to find a way to sabotage everything I have fought for thus far.  The old Nike saying of "Just do it." is much, much easier said than done.  "There's always tomorrow." is more of what I listen to from the shoulder with the devil on it.

I've been down this road before and frankly, it has never gone well. This time has to be different.  I have been so lucky over the years not to have gotten severely ill or suffered from the strain put on me by my massive weight.  I won't be so fortunate moving forward.  The serendipity of having dodged bullets like diabetes, high blood pressure or failing joints has to have run out.  No one's life is that charmed. 

Buck up, Mike and get your shit together.  This is your last chance. That is the advice I need to listen to these days.  Well-intentioned expressions of 'being proud for what I have accomplished' or 'enjoying myself every once in a while', really do me no good.  While the sentiment is much appreciated, tough love seems more in order.

That's where my head is at this week.  Sure, there has been a lot of progress made, both in my weight and in my thinking.  My choices are indeed much better on the whole.  But those gains are easily lost when the "stinkin' thinkin' " creeps in at greater frequencies.

Today was a good one.  I ate well and made excellent choices all day. Tomorrow I will build on this one and, as they say, take it one day at a time.

Cya next time,
M

What I ate today and how I exercised:
Breakfast ~ The last leftover enchilada with a fried egg on top made for a very hearty start to the day for only around 410 calories.
Lunch ~ A grilled chicken sandwich on a whole grain roll
Dinner ~ Turkey meatloaf with a chipotle BBQ glaze and whipped roasted garlic cauliflower, which I heard multiple times during dinner was "F'n delicious."  I will do the meatloaf recipe in the future and the cauliflower will be posted tomorrow.  The entire meal was only 337 calories and 10.2 g of fat... and it was more than enough food.  Things like this make me happy.
Exercise ~ none

Weigh-in: Week 51

I totally forgot to post this last night. Getting old sure does suck.  Perhaps it was a combination of a senior moment and the fact that the week wasn't so stellar.  A trip to Maryland to see my family wasn't the most productive way to promote weight loss.  I'll write more about that later this week.

The tale of the scale shows I am at 274 even.  Odd that in 51 weeks of this, it would appear to be the first week of no change what so ever.  I'll have to research that.  What did change slightly was body fat and water percentages.  Fat loss 0.1%, while water gained the same, bringing them to 42.2% and 41.5% respectively.

Sorry for the delay in posting.  Next week marks the one year anniversary of this endeavor.  Hopefully there can be more than one reason to celebrate.

Cya next time,
M

What I ate today and how I exercised:
Breakfast ~ One egg and Canadian bacon on a sandwich round
Lunch ~ Leftover Chinese food
Snack ~ I tried some dark chocolate sweetened with stevia...not bad
Dinner ~ This picture shows a lower fat, high fiber chicken enchilada.  436 calories, 13g fat and 13.6g fiber. 
Exercise ~ none

Time to Reevaluate My Needs

If you read these pages with any regularity, you know that I don't make myself crazy over calories.  That is to say, I know roughly what I am taking in and how many I need per day, but a few more or less isn't worth going nuts over.  In fact, it can be very demotivating.  That being said, the model I have been using is becoming obsolete.

When I started this program I was 363.4 lbs. 48 years old and 5' 8" in height.  5' 8½" on a good hair day.  Depending on my activity levels, the Mayo Clinic calculator said that I would require 2900 - 3200 calories to maintain my girlish figure.  Okay.  It was a girl manatee's figure, but let's not split hairs.  I decided to lose 2-3 or so pounds per week, so I would take in 1500-2000 calories per day.  Given that a pound is equal to 3500 calories, that would yield 2.4 lbs. lost per week. 

Now, at 274 lbs. that same calculator says that I will only require 2300 to 2550 calories to maintain.  Ergo, in order to lose 2 lbs. a week, I need to either get closer to 1500 calories per day or make up something in exercise.  I guess exercising has to become more integrated into my lifestyle.  Shit.

I still won't make myself nuts over exact amounts of calories.  I don't want to live my life weighing food and obsessing over every calorie that goes down the hatch or every fraction of a fat gram.  The point of this whole thing is to live my life, not become a meticulous idiot that becomes anal over the smallest details.  So live I will.  And alas, exercise I must.

Now the fun begins, folks.  It only gets harder as we get closer to goal.

Cya next time,
M

What I ate today and how I exercised:
Breakfast ~ Egg and sausage on a sandwich round and a slice of cateloupe
Lunch ~ Leftover Chinese food over brown rice
Dinner ~ BBQ boneless chicken thigh and roasted cauliflower with a rosemary mustard glaze
Blog writing beverage ~ Coffee with fat free half n half
Exercise ~ I set up the The Dreadmill again, since the Christmas tree is now gone.  Now to get on it.  Shit.

This Week in Food: Spaghetti Squash with Turkey Meatballs

Each of us has met that odd duck that doesn't like chocolate or ice cream or even bacon.  These folks are out there and obviously in an extreme minority.  But think about this.  Have you ever met anyone that said they didn't like pasta?  I didn't think so.  We all love pasta and most of us eat way too much at a sitting.  I am here to help you get yo sketties on without any guilt.  Spaghetti squash, when cooked, shreds into spaghetti-like strands that mimic pasta.  This dish you see here is a full 8 ounces of spaghetti squash with three turkey meatballs.  A similar plate of spaghetti with meatballs would be on average 960 calories, 36 grams of fat and 1700 grams of sodium.*  The plate before you has 338 calories, 8.3 grams of fat and 1196 grams of sodium.  Sounds good?  Read on.

These turkey meatballs are moist and considering that you are using 99% lean ground turkey breast, that is saying a lot.  Cooking them in the sauce helps make them so, as does the addition of 4 ounces of fat free half and half to the mix.  The mixture will seem a tad loose for making balls, but trust me, they will tighten up as they cook.   The recipe makes more meatballs than you can cook in the sauce.  I fry off two or three patties with the left over mix that can used for a sandwich or treat for the cook.  The mixture can easily be adapted for stuffing peppers by adding a 3/4 cup of cooked rice.

This dinner is about sequence and timing.  First set your oven to 375°. You start the sauce, then you mix the meatball mixture while the marinara gets a head start.  Once you drop the balls into the sauce, you add the squash to the oven.  The squash, meatballs and sauce all take the same time to cook, 45 minutes.  Then is time to sit down and mangia.
* averaged from four major chain restaurant's published nutritional info

First the sauce.  I like my sauce a little chunky so I use a can of tomato puree and a can of diced.  The carrot was an addition I made tonight and is totally optional, but I liked it.  It adds a little sweetness and texture.

Easy Marinara
serves 7

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 small onion, diced
• 1 medium carrot, grated (optional)
• 1 tsp salt
• 1/2 tsp fresh gound pepper
• 1 Tbs red pepper flakes
• 1.5 tsp dried oregano
• 5 cloves garlic, minced
• 1 35 oz. can of diced tomatoes
• 1 35 oz. can of tomato puree
• 5 large basil leaves, cut into thin ribbons (aka chiffonade)

Method

• Over medium high heat in a large pot, bring your oil to a shimmer and saute the next six ingredients (onion through pepper flakes) until the onions are translucent (about 5 minutes)
• Add in minced garlic and cook until fragrant
• Add the remaining ingredients and bring to a simmer.
• Reduce heat to medium-low and cover

Turkey Meatballs
serves 7 (about 21 meatballs)

Ingredients

• 1 package (20.8 oz.) of 99% lean ground turkey breast
• 2 large eggs, beaten
• 1/4 cup (about 1.25 oz.) of grated parmesan cheese and for God's sake, don't use the green can.  Use decent  cheese.  It's worth the extra money.
• 1/2 cup plain bread crumbs
• 1/2 cup fat free half and half
• 1/4 cup minced Italian flat leaf parsley
• 4 cloves of garlic, minced
• 1 tsp salt
• 1/2 tsp fresh ground pepper

Method 

• Combine all ingredients until well mixed
• Using a 1 Tbsp measure, spoon one by one into the marinara. You won't fit in the entire mixture.  Likely around 18 or so meatballs will fit in the sauce.
• Make patties with the remaining mixture and save for another time
• Do not stir your sauce for first 10 minutes, so the balls can set Otherwise they may break apart.
• Cook a total of 20 minutes covered, then remove the lid for the remaining 25 minutes, stirring occasionally

Spaghetti Squash

Method

• Slice your squash long wise and scoop out the pulp and seeds.  I keep grapefruit spoons on hand for items like this.  I seldom use them for grapefruit.  I always use them for squash and melons.
• On a cookie sheet lined with foil or parchment for easy clean up, place the two halves, flesh side down, into a 375° oven for 45 minutes
• Remove from oven and turn your squash flesh side up to cool for 10-12 minutes.
• Holding the squash with some folded paper towels as a heat shield, use a fork to gently remove the squash from the shell.  It should come out in long strands.  Go slow.
• Serve with sauce and meatballs with some grated parmesan cheese.

I hope you enjoy this meal as much as I did.  It reheats very well and the meatballs make a great sandwich.

Cya next time,
M

What I ate today and how I exercised:
Breakfast ~ Kashi Go Crisp cereal with almond milk
Lunch ~ Chicken sandwich on whole grain bread with mayo, lettuce and tomato
Mid-afternoon ~ Skinny Cinnamon Dolce latte
Dinner ~ Above is my actual dinner plate, plus a glass of sauvigion blanc.  Oh yeah.  I ate one of those extra meatball patties too.  And it rocked!
Exercise ~ none

* averaged from four major chain restaurant's published nutritional info

Weigh-in: Week 50

Let me acknowledge my absence from writing lately.  I have been totally unmotivated to sit down and blog.  In fact, I have been uber lazy.  That's the plain and simple truth.  But my slothdom doesn't translate into abandoning this task at hand.  I am still committed to getting to my goal.  This week was proof of that, showing another one in the win column.

The snap shot of the scale here shows a 2 lb. loss for the week.  274 brings me back to 89.6 lbs. down with 79 to go.  My body fat percentage dropped a whole .9% to 42.3% and the water percentage rose .6% to 41.4%.

I owe you folks a really good recipe for spaghetti squash and meatballs.  I'll try to get that up in the next few days.  In the mean time, here is a really good shot of Sunday night's dinner.  It was cashew chicken lettuce cups with a side of sauteed snow peas, carrots and red peppers.  The chicken recipe can be found here:  http://www.myrecipes.com/recipe/chicken-cashews-lettuce-cups-10000001728860/
It's super easy and I subbed baby corn for the water chestnuts due to poor planning.  I kinda liked the corn better.

Cya next time,
Mike

What I ate today and how I exercised:
Breakfast ~ Coffee and for only the second time ever that I remember, I forgot to eat
Lunch ~ Whole grain penne with marinara and some Canadian bacon mixed in
Dinner ~ Boiled chicken in chengu sauce with brown rice and some really good soup with chicken meatballs.  The sauce and noodles I ate before hand weren't the best choice, but I ate little of it.  There is enough left over to feed the Osmonds at Christmas.  I also enjoyed a glass of wine.
Exercise ~ Did I mention uber lazy?

What's In My Head 01.17.13

I don't ever seem to fire these things off on time, so I've changed up the titles to compensate for the inconsistencies of the posts.  This is the first 'head" post in a while and you might suspect that there is a lot of build up that would lead to an outpouring of  material.  If you thought that, you would be wrong.  Thanks for playing, though.  Just a few tidbits to touch upon this evening.  I'm sitting here quite sated after a Iron Cheffy dinner and trying to gather my thoughts for dissemination to you good folks.  Here goes nuttin'.

Rule of Thumbs Up
I'm a rule of thumb kinda guy.  I tend not to analyze things too much and just go by what I have found to be empirically true.  One such rule of thumb for me is that ten pounds equals about an inch in the waist.  Lose then, lose an inch.  Gain ten, leave that last button on the shirt undone.  You know the one no one sees under the belt-line.  That's why it should have been no surprise to me today when I went to use a coupon for the big man's store and tried on a pair of pants one size smaller than the ones in my current wardrobe.  They fit well enough.  A little give in the elastic waist helped, so I am sort of in between sizes.  Makes sense since I started this around a size 62 waist at 363 lbs. and now, almost 90 lbs. down, I am wearing a 52.  When I was at my most rotund (483) and about 200 lbs. more than I currently weigh, I was sporting size 72 pants.  Yeah, they do make them that big.  I gave a pair to a homeless guy.  He managed to make a corduroy tepee and lived quite comfortably that summer.   Two thumbs up to me for dropping another size.

Who's Coming Along
No shock in the limited amount of bandwagon passengers that answered my invitation to join in on my quest earlier this week.  In the past when I have asked folks to interact on these pages, response has been close to zero.  I'm not bemoaning the fact.  Just an observation.  This is a passive activity for the faithful readers of TDT195.  But one person did rise to the occasion.  Kudos to SB of Cranford for taking control and making changes in her life.  SB has been messaging me what she is eating each day, which gives her some sense of accountability and reflection on her food intake.  Studies have proven that those who keep a food log lose more weight than those who don't and those who do it electronically, lose the most.  Way to go, SB!

Autopilot
I feel that since the holidays I am back in the swing of things and pretty much on autopilot.  I really thought it would be difficult getting back on the ball and taking command of my desire to stuff my face, but it's been pretty decent transition this last week.  Just after the new year it was challenging, but now I'm in a groove and eating well.  I am able to quiet the devil on my shoulder much easier, especially when in the car.  Several times this recent past, while on the road for work, I was tempted to pull into a drive-through to just get the least offensive crap on the value menu, but I drove past that plastic ENTER sign onto my next destination.  The simple question "Is it worth it?" and the inevitable "No." does the trick.  I am looking forward to weigh-in this coming Monday.

I guess there are a few more things I could cover today, but why bore you with my rantings.  I'll save them for the Sunday post.

Cya next time for the weekly food blog that includes some very good and healthy Italian food.
M

What I ate today and how I exercised:
Breakfast ~ On the road between meetings I grabbed an Egg McMuffin and a coffee.
Lunch ~  I had one of those "Just keeping driving past the fast food joint." moments today and went home for lunch.  I ate a Boca burger on whole grain bread with mixed greens and lite mayo and had some homemade chicken soup.

Dinner ~ Pictured here is my first foray into Swiss Chard.  A successful endeavor  I must say.  What you see is pan seared tilapia over chard and sweet potatoes, with some toasted pine nuts.  The ladies in the house seemed to like it too.  I'll post the recipe sometime soon.
Exercise ~ Finding very hard to unfold The Dreadmill in the corner and use it.  Just laziness I know.  Today, nothing.

Weigh-in: Week 49

The first full week of the new year, in terms of work and I managed to knock it out of the park.  Was my weight loss that monumental?  When you factor in that I celebrated my 49th birthday this past Saturday, you betcha!  Despite having a few drinks and a taste of cake for my birthday, the job got done.

As you can see, I now weigh 276 even and I lost 2.6 lbs. this week, bringing the total back to -87.4.  I had trouble getting the the water and body fat percentages to properly show and didn't have the time this morning to work it out, so that will remain a mystery until next week. Next week, no socks.

So here we are.  One year from the finish line with 87.4 lbs. down and 81 to go.  That translates into needing an average of 1.6 lbs. per week for the next year.  On the surface, that seems like quite a chore, but when you figure in that a full body lift surgery will likely yield 25 lbs., or so, in and of itself, it's not that daunting.

I've got this!  Who is coming along?

Cya next time,
M

What I ate today and how I exercised:
Breakfast ~ A late post meetings stop at the diner for emails and eggs with some ham decaf and wheat toast
Lunch ~ More meetings and a late breakfast didn't make me the slightest bit hungry
Mid-afternoon ~ Skinny latte 
Dinner ~ Leftover spaghetti squash with homemade marinara and turkey meatballs.  Recipe this Thursday.  
Exercise ~ None

Come Along With Me

I saw something this week that said that 70% of Americans, when asked, said that weight loss was their number one new year's resolution.  I'm guessing that at least half of those 70% have already given up.  But if you are one of the remaining resolute, I would like to extend an invitation.  Be my weight loss buddy.  You can count on me to be here for you anytime, with any question or with anything at all.  

I think that with 85 lbs. lost in 2012 and another 83 or so that will be lost in 2013, I'll make a great companion for you to reach your goals.  The only thing that I ask of you is that you let me know you are along for the ride.  I won't contact you unless you want me to.  I won't berate you and make you feel bad for missteps or transgressions.  I'll just be supportive in your efforts.  I'll be here writing four to five days per week, offering up recipes, the benefit of my experience and some empathy for what you are going through.  The best thing... IT'S FREE.

I'm no trained professional.  I don't even play one on TV.  I am just like any of you.  I now how hard it is to stay on track, but I have managed to lose a few gagillion pounds over the years and learned a thing or two about what will work and, even more important, what won't.  Just leave me a comment that let's me know you are along for the drive.  Or, you can email me at thedriveto195@gmail.com.

Make this the year that you keep your resolution.  Let me help.

Cya tomorrow for weigh-in #49,
M

What I ate today and how I exercised:
Breakfast ~ Kashi Cinnamon Harvest cereal and almond milk
Lunch ~ Homemade chicken soup
Dinner ~ DINNER ROCKED!  My first experience with spaghetti squash made me a fan.  Served with my own turkey meatballs and easy marinara, one serving was about 300 calories.  Add some grated cheese for another 20.  Look for the recipe in this week's food blog.
Exercise ~ none

This Week in Food 01.11.13

So The Wife has been after me to eat more vegetables, especially raw.  I am sure she will comment below that there aren't any leafy greens here.  Well, honey, we had none.  My friends K&C have been doing smoothies in the mornings and I decided to take a cue from them and try one of my own for breakfast.  Might as well start the day with a bunch of fruit and veggie servings, rather than the same old cereal or eggs.  

I looked at my counter and spied bananas, a small apple on its way out and an avocado on the same bus: use 'em or lose 'em.  This was in the evening, so I had the forethought to chop up the banana and apple and pop them in the freezer.  The next morning I dragged out the Cadillac of all blenders, my sporty red Vitamix, and started to forage for the rest.  Looking for more nutrition than overall flavor, I plucked from the crisper a carrot, some broccoli, cucumber, a red bell pepper and a handful of parsley.   Was parsley going to bring much to the nutrient party?  Who knows?  Throw it in.

First the carrots and broccoli would need some pureeing, so I chopped them into workable bits, added my unsweetened almond milk and gave them a whiz.  Then all of the other ingredients, plus some honey, went into the pool and after a thousand or so laps around blender, yielded my breakfast and then some.  I was never very good and eyeing portions when blending smoothies, so this recipe is for two.  The second portion went in the fridge for the following day.  Here is a tip.  It's nowhere near as good the next day.  But to my surprise, the concoction was darn tasty when freshly blended.  It certainly wasn't much to look at, but the taste was pleasant and not vegetal at all.  I knocked out around 3-4 servings of fruits and vegetables before 9AM and it held me all morning.  I think I will be doing this a few times per week, when my schedule permits.

While I usually post my recipes in a different format, I decided to post the nutritional info and ingredients instead.  Enjoy!

What I ate Thursday and how I exercised:

Breakfast ~ Leftover smoothie

Lunch ~ Homemade turkey chili over brown rice, with one Tbs of low fat sour cream to calm the five alarm chili

Dinner ~ Rotiserrie chicken in marinara over whole grain penne

Exercise ~ none...I know, I know

Back to Reality

Call it arrogance.  Call it naivety.  Call it stupidity.  The truth is that it is likely a combo of the three.  I entered into the holiday season with the best of intentions.  I would drink little, cut out the unhealthy traditions that helped grow me to my stoutness over the years and still have a good time.  The season is all about enjoying the ones you love, right?  I know what went wrong.  I know why I gained over six pounds in a short two weeks of limited work load and vacation.  Hi.  My name is Mike and I am a food addict.  All together now... "HI, MIKE!"  

I should have known that I can't be trusted with being tempted at every turn by things I absolutely love.  An alcoholic can't have just one and I can't eat just one of my sister-in-law's short bread cookies (She is a true Scot, brogue and all).  I can usually have just one beer and often be fine with it.  Put me in vacation mode, where I am sleeping where I drink and my brain thinks all the rules are suspended and I'll get back on track later.  That's how it all falls to pieces.  Then it's fast food on the road to brother's house, breakfast out, cookies, wine, candy, fried food.  It was a never ending food orgy.  I can't be so arrogant that I feel I am above abstinence.  The attitude that I am some authority and can deal with food better than I did in the past just because of this last nine months' success is utter bullshit.  Now I have to redo do what took weeks and weeks to accomplish and mere days to tear down.  

I'm still feeling like I could be out of control, even as I sit here typing.  It's been hard these last few days to get back on track.  I find I constantly want something sweet, salty or just plain fatty.  I'm coping okay, but it's tougher than before.  I shouldn't be shocked to realize that when I am away from the blog it is as if no one is watching.  My meals and snacks don't get reported, so why not?  Idiot.  Well this has to be about more than who is watching.  Sure, accountability to my readers is why I set this up in the first place, but I am doing this for me.  Why can't I be accountable to me?

I can go on for ever on this subject, but I will spare you for tonight.  This may become part of a new series of blogs that are self analysis on why I often run from, and not to, success.  Hopefully some epiphany will come from it.  If I could figure that out, my future would limitless.  Besides, blogging is much cheaper than a shrink.

Cya tomorrow for This Week in Food.
M

What I ate today and how I exercised:
Breakfast ~ I took a cue from my friend Kevin and made a smoothie.  5 or more servings of fruits and veggies in one healthy (and very tasty) beverage.  Tomorrow's blog will fill you in more and include this morning's concoction.
Lunch ~ leftover pork and sauerkraut stew
Mid-afternoon ~ Starbuck's Decaf Skinny Mocha
Dinner ~ rotisserie chicken and a nice salad
Exercise ~ none

Weigh-in: Weeks 47 & 48

Yup.  It's true.  I'm very human and a food addict to boot.  My holiday season underscored that fact.  I slipped back into old patterns.  I ate and drank with practically no abandon.  As I result.  I gained weight back.  I'll address this more in depth on Wednesday.  For today, I will just stick to the numbers for the last two weeks.  I did a weigh-in when I returned back from vacation on the 2nd and then again, today.

On January 2nd I saw that my holiday exploits resulted in a 6.2 lbs.  Was it worth it?  Nope.  I can't say that it was.  Now I need to work hard to regain this lost ground.

Today was weigh-in #48.  I managed to trim off one of those pounds in the last five days.
My water percentage logged in at 40.8% and body fat at 43.2%.

Know one thing.  I am not walking away from this process and as always, it's all about honesty.  So I bring you my reality, as painful as it sometimes is.  We all have our stumbles and transgressions.  It's how we deal with them that helps define us.

Tune in Wednesday for some insight into what happened and where we go from here.

Cya then,
M

What I ate today and how I exercised:
Breakfast ~ Oatmeal with craisins and walnuts
Lunch ~ Turkey on whole grain bread with avocado and lite chipotle mayo
Dinner ~ Pork with sauerkraut, apples, squash and potatoes
Exercise ~ none today, but back on The Dreadmill tomorrow