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Fit at Fifty Week Two

Fit at Fifty Week Two

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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).

FitBit Tracking.

Beginning Weight:  155

End of week 1 weight:  155


  • 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.


  • 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:


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.


Dinner:  1 hoagie and 2 beers

Water: 8 glasses (16 oz each)


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)



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)


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)


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)


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)

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