Fit at Fifty Week Two was easier as I was home for most of it; or so I thought. I had this vision that I did pretty well, then I read my notes to start this post. The week started out in Delaware where we were working on a client project, then home for a couple days before heading to the mountains for part of the weekend. I am disappointed as I was a slug for most of the week. to sure what happened once I got home but all good intentions to move my body flew out the window. Damn!
Food wise I felt I did somewhat better as I had access to cooking at home and enjoying some vegetables! I made a great two bean chili that I loaded with kale; was so good. I will have to make it for Chez Us. YAY for veggies! Overall, while it was good to have home cooked food most of the week, I could have definitely done better and am kicking myself for giving in to that extra glass of wine and even dessert (twice).
Beginning Weight: 155
End of week 1 weight: 155
Successes:
- Got a couple extra cardio sessions in on a spin bike, which felt great as I have not done that since I quit my gym in March.
Failures:
- Did not get as much exercise in as I had planned on.
- Overindulged a bit on the long weekend – two desserts which is something I typically do not do.
What I ate and how I moved:
Sunday
Moving: Rest Day – working in Delaware
Breakfast: 1 scrambled egg, 2 slices of bacon and a toasted english muffin with a teaspoon of butter and 1 cup of coffee.
Lunch:
Dinner: 1 hoagie and 2 beers
Water: 8 glasses (16 oz each)
Monday
Moving: Client project and then flying home- Delaware
Breakfast: 1/2 sesame bagel with cream cheese and 2 coffee
Lunch: French Lardon and poached egg salad, 4″ piece of baguette and 1/2 french ham and cheese sandwich and 1 beer
Dinner: 1/2 baguette ham and cheese sandwich on the plane
Water: 7 glasses (16 oz each)
Tuesday
Moving:
Breakfast: 2 cups black coffee, 1 slice Dave’s Killer Bread 21 grain. and 1 soft boiled egg.
Lunch: 2 veggie tacos on corn tortillas and strawberry lemonade
Dinner: 1 corn tortilla and a fist sized serving of vegetable chili
Water: 8 glasses (16 oz each)
Wednesday
Moving: 30 minutes on bike and pm yoga
Breakfast: 3 cups black coffee, 1/2 cup whole milk greek yogurt, 2 figs and 1/2 teaspoon honey
Lunch: fist sized serving vegetable chili
Snack: 2 french prunes
Dinner: 1 serving taco skillet (recipe coming), 2 servings green salad with vinegar and oil dressing and cherry tomatoes.
Water: 12 glasses (16 oz each)
Thursday
Moving: 30 minutes on bike and pm yoga
Breakfast: 2 black coffee 1 scrambled egg with kale and green onions and 1 slice Dave’s Killer Bread 21 grain
Lunch: 1 potato truffle waffle with poached egg
Snack: 2 figs and 2 French prunes
Dinner: 1 serving taco skillet (recipe coming), 2 servings green salad with vinegar and oil dressing and cherry tomatoes and 2 glasses white wine.
Water: 12 glasses (16 oz each)
Friday (road trip to Downieville)
Moving: am yoga
Breakfast: Bagel breakfast sandwich
Lunch: 1/2 lavash with hummus
Dinner: 3 slices tai-tip and 2 servings of green salad with green beans and potatoes and vinegar and oil dressing. 4 glasses Rose wine and 2 chocolate chip cookies.
Water: 8 glasses (16oz each)
Saturday
Moving: hiked
Breakfast: 2 cups black coffee and 1 serving baked french toast and 1 slice bacon
Lunch: 1/2 lavash with hummus
Dinner: 1 serving lasagna and 1 corn cobb and 4 glasses red wine. 1 slice blackberry pie with a serving of vanilla ice cream (about 1/3 cup).
Water: 5 glasses water (16 oz each)