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.
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.
Beginning Weight: 155
End of week 1 weight: 151
- I lost a pound!
- Made an effort to exercise during a business trip.
- 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:
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)
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)
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)
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)
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)
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)
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.
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)