I had an EKG a couple weeks ago.  My doctor ordered it back in January as I have been experiencing heart palpations, which she reassured me are a regular thing once you hit my age. I had one when I was thirty when I thought I was dying during a back-country ski trip, and it turned out I had exercised induced asthma.  This time, I freaked out a bit when a friend of ours lost his father unexpected the day before I decided I had to go in.  I believe I was in denial, and this was the kick in the ass I needed.  Good news, all was fine, and I am on the right track with Fit at Fifty Week Three.

Fit@Fifty Week Three

The response I have received from readers has been tremendous.  I think you for all your support;  it means the world to me.  The past three weeks have proven to be more challenging than I expected it would be.  A mere three and a half pounds a month sounded completely attainable, but it is tough!

I have been getting emails with specific questions that Y’all wanted to know about and I thought should go more into detail of how I am hoping to achieve my goals. One of the biggest questions I have received is why don’t I just do Whole 30 or another “diet” such as smoothies or vegan? My reasoning is simple. I hate the world diet in any form and believe if we eat a balanced meal plan and move our bodies a lot can happen. I think a lot of these “diets” are like a one hit wonder. You starve or deprive yourself of nutrition that your body actually needs, you end up losing, but it always comes back. I tried the Atkins diet years ago, and lost weight, but as soon as I stopped eating meat only, I gained the weight back. My doctor scolded me for even doing this “diet” and told me to eat a balanced diet of proteins and vegetables and to MOVE.

This challenge is purely me trying to prove a theory.  Typically, when home, this is how I (we) try to eat.  Real food, all the time, in moderation.  We do not do low-fat, no-fat, no veg, no meat diets.  I watch sugar and salt intake and that is really it.  I think animal as well as vegetable fats in moderation are a very good thing;  like lubrication for your body.  And cookies, if I really want a cookie, then I let myself have one, not two or three, just one.

I always like to have something green at every meal.  Not meaning a salad but it could be parsley or cilantro in eggs or an avocado or maybe cucumbers in yogurt.  Green is good!

Breakfast:  always a protein as I find I will snack less between this meal and lunch.  I will add something green to eggs, either herbs or avocado.  I always switch between eggs as a protein and yogurt.  If I have yogurt, I only eat whole milk Greek-style, and I load it with fruit for a sweet option or cucumber and parsley for savory.

Lunch:  we work from home but still like a pretty basic and easy lunch.  Leftovers if possible, if not, it could be soup or a sandwich.  Maybe cottage cheese with tomatoes.  Again, I try to add something green like a salad or some vegetable with the mix.

Snacks:  I always have a lot of fresh fruits laying around as well as nuts.  Lenny eats tons of nuts as a snack.

Dinner:  This changes all the time, but there is usually a protein such as meat or a heavy legume recipe.  As well, as a salad that is loaded with vegetables or a grilled or roasted vegetable.

Water:  I am a camel.  I drink water all day long and really cannot get enough of it.

Sweets:  We do not have a lot of sweets around the house. Again, usually a treat in the evening is a piece or fruit and on rare occasion ice cream or gelato.  Or maybe a whiskey.

I think balance is key when planning a menu and try to create equal parts vegetable and protein.  That is what I have had the most success with.  While I do not weigh out my portions, I do try to keep them fist sized.

FitBit Tracking.

Beginning Weight:  155

End of week 1 weight:  151

Successes:

  • I lost a pound!
  • Made an effort to exercise during a business trip.

Failures:

  • Overindulged a bit during the weekend – two desserts which seems to be getting the best of me with traveling.
  • Didn’t stick to my yoga at home.  Really need to get better at that.

What I ate and how I moved:

Sunday

Moving:  30 minutes indoor biking

Breakfast:  2 cups black coffee, 1 scrambled egg, 1 tortilla, 1/2 slice bacon, 1/4 slice of sausage.

Lunch:  2 corn tortillas with melted three cheese.  1 cappuccino/

Dinner:  2 slices zucchini pizza with mozzarella. 1/2 green salad, 3 bites fig calfouti and 3 glasses rose.

Water: 7 glasses (16 oz each)

Monday

Moving: 30 minutes indoor biking and pm yoga.

Breakfast: 1/2 russet potato hash browns with parsley and shallots, 1 over easy egg, 3 cups black coffee and 1 thin slice Dave’s Killer Bread.

Lunch:  1/2 cup cottage cheese and 1 heirloom tomato.

Dinner:  1/2 fajita order, chips with guacamole and 1 margarita and 1/2 IPA.

Water:  10 glasses (16 oz each)

Tuesday 

Moving: none

Breakfast:  1/2 egg and cheese breakfast sandwich and 2 cups black coffee.

Lunch:  1/2 chicken pesto panni, 3 gram chocolate and 1/2 pint raspberries

Dinner:  lamb fetticuni with cream tomato sauce and 2 glasses rose.

Water:  5 glasses (16 oz each)

Wednesday  

Moving: am yoga

Breakfast:  3 cups black coffee and 1 banana.

Lunch:  1 chicken and 1 pork tomale

Snack:  1 pint blackberries and 1 cappuccino

Dinner:  1 fist sized serving of pasta with chick peas, bacon and parmesan cheese

Water:  10 glasses (16 oz each)

Thursday  

Moving:  30 minutes on indoor bike

Breakfast:  3 cups black coffee, 1/3 cup whole milk greek yogurt with blackberries and 1 teaspoon honey.

Lunch: 1 scrambled egg on 2 slices of toasted Dave’s thin sliced bread with cheddar cheese and mayo.

Snack:  2 French prunes

Dinner:  Mexican Meatball Soup.

Water:  10 glasses (16 oz each)

Friday 

Moving: flying to Atlanta

Breakfast:  1/2 of egg bacon cheese croissant sandwich and 1 black coffee.

Lunch: 2 cups black tea and one Bischoff cookie on plane.

Dinner: shared meal at Ecco – lobster fritters, mussels with chorizo, lamb flatbread with ricotta, watermelon and beet salad.  3 glasses of white bordeaux while and 2 old fashioned cocktails.

Water:  8 glasses (16oz each)

Saturday

Moving:  50 minutes on treadmill at hotel gym

Breakfast:  2 cups black coffee and 1 biscuit with chicken gravy, 2 over easy eggs, couple bites of cheese grits.

Lunch:

Dinner: 2 gin cocktails with bubbles, shared appetizers (chicken liver raviolis, arcini, grilled octopus), chicken parmesan and collard green pasta, 3 glasses white wine and a bite of fig and hazelnut gelato and 1 basil hayden on the rocks.

Water:  8 glasses water (16 oz each)

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