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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
    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
    Instead of a regular baked potato, try sweet potatoes. They are better for you and have an abundance of nutrients.
    2191 days ago
    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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