Still Loving the Low Carb Way of Life
Tuesday, May 12, 2020
Apparently I check in on SP every 2 years. My last entry was August of 2018, and here it is May of 2020! I'm still loving the low carb eating I wrote about last time. It has become so natural, just the way of life now. I am still in my size 6 jeans, and probably more physically fit now at 60 (yikes! yep just had a birthday!) than I have been in all my life. My niece (age 27) and I work out at home, and I can totally keep up with her.
My hubby is at a better weight for his height than he was when we started, and his A1C came down to 5.8, and there it has stayed. So technically he is still pre-diabetic, as his doc says the magic number is 5.6. But perhaps it's best this way, as he is less tempted to go off the track, thinking "I'm well now, and can eat whatever."
Our way of eating now is basically this:
Breakfast is almost always a small amount of fruit, usually berries from the freezer or garden, with a little "granola" I make from various nuts and seeds. We top that with a dollop of plain yogurt and some unsweetened almond milk.
Lunch is nearly always salad. A base of greens, with some chopped radishes, cucumbers, jicama, cabbage, and sometimes some other veggies. And 3 ounces of protein, be it chicken, tuna, egg, uncured ham, cheese, and/or sardines. (I used to use 4 ounces, but have reduced it to 3 since I'm wanting to get a few more pounds off.) A dollop of homemade Ranch dressing, or, if I know dinner will be heavier on fat, some lemon juice and a drizzle of olive oil. A sprinkle of nuts or seeds.
Dinner is about 4 ounces of meat, whether pork loin, or our homegrown beef, or a Costco rotisserie chicken, or some tilapia. Sometimes eggs, or shrimp. Some kind of veggies, either cooked with the meat, or on the side, or in the form of another salad.
Treats used to be Atkins snack bars, when they used to put them on sale at BiMart. Lately they never go on sale, though, and are too expensive for us. So sometimes we have a Kirkland protein bar (4 net carbs), or homemade cheesecake.
One of the very best parts of eating this way is how simple and quick it is to prepare meals! Once every week or 10 days I shop for the fresh produce I need, and spend a chunk of time chopping it all up and putting it in separate containers in the fridge. Once that's done, it's ready to grab in a hurry for our salads and dinners. Once a month or so I do a Costco trip. I get several packages of the uncured ham, and usually about 6 rotisserie chickens, and all the yogurt and sour cream and cheese and cream I'll need for the month. When I get home I chop all the ham and put it in ziplocks in the freezer. The chickens I cut apart in pieces. The backs, legs, thighs and wings go into ziplocks. The breast meat all gets de-boned and chopped up, and frozen. It will mostly get used on lunch salads. Each chicken ends up making several meals for the three of us (my mother, my husband, and myself.) The prep of all those chickens at once is the most arduous of my tasks, but hey, it's once a month! And after that, dinners are so quick and easy!
When I first joined SP and lost a lot of weight I had to preplan all my food for each day and count all my calories. It worked, but it was a lot of work. I find that the way I'm eating now I don't have to count calories or even net carbs anymore. By trial and error I know how much I can eat to maintain, and what I have to cut down on if I want to drop another pound or two. It's pretty wonderful.
During this weird COVID19 pandemic time I've been very grateful that I was already on a plan for eating and exercising right, so I wouldn't gain a bunch of weight like I've seen lots of people complaining about. If anyone reads this, and is wondering about how it would be to go the low carb route, I encourage you to go for it!!