Fit at Fifty Week Six

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Not where to start with this week’s Fit at Fifty Week Six.  I was recipe developing all week for a brand I am working with, and while the recipes are delicious, they are loaded with vegetables.  Which sounds like a good thing, right, but I am tired of sprouts, eggplant, and kale and it is only October.  The good news, I guess, is that I lost two pounds.  I do not feel it was a success as I was famished by Friday.  I mean to the point of I was driving down a country road and passing a cow, I wanting jump out and devour him. I learned some lessons this week for sure!

I have received a few emails from y’all – thank you!  Some of you wanted to know why I am doing this?  Well, why not?  I believe you can eat real food and workout to lose weight, and that is my goal to prove to myself, most importantly, and to be accountable to all of you.  I want to be healthier moving into the second chapter of my life.  Some of you asked for more accurate measurements – okay, I will try to be better about that!  As I mentioned in my very first post about turning 50 – I would love for you to join in!

I was thinking about my favorite workouts, and I kept coming back to spin.  We bought a bike for the house, and I have to say it is the best decision ever.  I call it the “no excuse, have to workout now workout.”  I took full advantage this week, and used it almost every day.  I use to spin 2xs a week for 50 minutes each day and then I quit in March.  I stopped because I was burned out and traveling for work all the time made it hard and expensive to keep the membership.  Even though it has only been a few months, it has been tough getting into an hour-long session on the bike.  I am taking it slow.

Speaking of doing this right? My friend Amy, who has a great site full of healthy recipes and workouts (A Healthy Life for Me) gave me some very sound (and appreciated advice). “Girl, you need to eat more food to lose weight.” Music to my ears as it came on Friday, and I immediately pulled some steaks out of the freezer. She has been kind enough to send me a guideline to follow for my weight to reach my goals. I am going to try it out this week while I am on the road. Promise to write more about the meal plan next week! Thank You, Amy!

Are you using a FitBit – let’s motivate each other!  I can be found here …. FitBit Tracking.

Beginning Weight:  153

End of week: 151

Successes:

• Lost two pounds.
• Worked out almost every day at home – yeah for spin.

Failures:

• Did not eat right.
• Did not do yoga in the morning or evening consistently.  Have realized it really makes me feel better.

What I ate and how I moved:

Sunday 

Moving:

Breakfast:  2 cups black coffee, 1 egg fried in ghee, hash browns with parsley, shallots and garlic (fist size amount), and 1 slice of Dave’s Killer Bread toast.

Lunch:

Dinner:  Roasted eggplant, dry farmed tomatoes, onions and garlic tossed with penne and parmesan cheese (1 bowl full, about a cup).

Snack:  1 honey crisp apple

Water: 6 glasses (16 oz each)

Monday 

Moving: 30 minute spin workout and evening yoga (15 minutes)

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

Lunch:  left-over pasta from night before

Dinner:  roasted butternut squash, brussels sprouts and penne pasta, kale salad with lemon and olive oil

Water: 8 glasses (16 oz each)

Tuesday 

Moving: 30 minutes spin workout and evening yoga (15 minutes)

Breakfast:  3 cups black coffee, 1 egg fried in ghee and 1 slice of Dave’s Killer Bread toast.

Lunch:  leftovers from Monday’s dinner

Dinner:  chickpea and potato curry and green salad with radishes, olive oil and apple cider vinegar

Water: 8 glasses (16 oz each)

Wednesday  

Moving: 60 minutes spin workout and evening yoga

Breakfast:  3 cups black coffee, 1 scrambled egg with tomatoes and shallots

Lunch:  leftover chickpea and potato curry

Dinner:  pasta with roasted butternut squash and goat cheese

Water:  8 glasses (16 oz each)

Thursday  

Moving: rest day

Breakfast:  3 cups black coffee, 1/3 cup whole milk greek yogurt with 1/2 peach and 1 teaspoon honey

Lunch:  leftover pasta from Wednesday night

Dinner: 1/2 pound of mussels with white wine sauce and fries (potatoes in duck fat) and 2 glasses white wine and 2 glasses of red wine

Water: 8 glasses (16 oz each)

Friday 

Moving:  rest day

Breakfast:  3 cups of black coffee, 1 egg scrambled with leftover duck fried potatoes and parsley

Lunch: pasta with goat cheese, tomatoes, garlic and parsley with olive oil drizzle

Dinner:  4 ounce beef steak (grilled), tomatoes with sprinkle of balsamic vinegar and roasted cauliflower

Water:  8

Saturday

Moving: 45 minutes spin workout

Breakfast:  2 cups black coffee, egg, cheese and bacon biscuit brekkie sandwich from Firebrand with half order of hash browns

Lunch: (nothing – late brekkie)

Dinner: beef and pork ragu with roasted eggplant and romaine salad with balsamic dressing and 2 glasses red wine.

Snack:  1 apple cinnamon roll and a whiskey neat

Water:  8 glasses water (16 oz each)

Previous Fit at Fifty Posts

Turning Fifty

Fit at Fifty Week One

Fit at Fifty Week Two

Fit at Fifty Week Three

Fit at Fifty Week Four

Fit at Fifty Week Five