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Wimping out

Monday, April 20, 2015

Okay, I slept on it and decided to wait at least a couple more weeks before cleaning my closet of the clothes I've outgrown. I've been re-feeding/maintaining for barely 4 weeks and it all feels still a little tenuous. Maybe in two weeks I'll feel more settled.

So instead of reorganizing my closet today, I decided to experiment with some new recipes. I have plastic containers with my next 3 lunches in the fridge: a broccoli/onion/almond/raisin salad with low-cal dressing made with yogurt instead of mayo, with spicy baked skinless chicken. Seeing those 3 lunch containers stacked in the fridge is very satisfying.

I also made a batch of spicy pickled baby carrots, inspired by the "do chua" pickled daikon and carrots we had with our Vietnamese dinner out last night. For tonight's dinner I baked baby back ribs to go with lots of veggies; I also loaded some baked potatoes for the husband and kid. I ate about 1/4 cup of plain baked potato, with a bit of the rib gravy to flavor it. Yum! I had a few raisins in the broccoli salad, and had some fresh grapes as a nighttime snack. They tasted almost too sweet to be enjoyable - my taste buds are still getting used to fruit again.

Food is fun again, now that I'm not as restricted. I'm religiously tracking so that I catch myself before I go overboard. Tonight I weighed out 75 grams of grapes, which let me stay within my carb target. It was enough for me to enjoy, although it was about only 1/3 what I gave my husband!
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Member Comments About This Blog Post
  • PJDANIELS
    If it makes you anxious, don't give up the too big clothes. That is counter productive. Glad you are finding food fun again. I love finding new healthy recipes.
    2191 days ago
  • MARINGAL
    Instead of a regular baked potato, try sweet potatoes. They are better for you and have an abundance of nutrients.
    2191 days ago
  • BUTTONPOPPER1
    Wow, those recipes sound so good, especially the broccoli salad!

    Here's another good salad. Shred 150 grams of carrots, put in a bowl and lightly salt, then squeeze out as much water from them as you can. Mix one teaspoon of vegetable oil, one teaspoon of vinegar, and one-half teaspoon of mustard (the kind with whole mustard seeds in it), and a couple of shakes of pepper. Pour the dressing over the carrots and mix thoroughly. There's not much dressing, so you have to toss it thoroughly. I love this salad. It's easy, and by my (more liberal than your) standards, it's pretty low fat.

    You are still doing such a good job, Bemused!
    2191 days ago
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