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Week Four Weigh In

251.4

-0

But wait!
Okay so there is a reason there was no week three weigh in.  Lemmie explain…

Once or twice a year I like to recharge my batteries. The way that I do this is to get a hotel room in a nearby city that has a pool and a hot tub, as well as nearby shopping and I, go there. By myself. I bring books, the laptop, my crochet and anything else that I have wanted to do but can’t seem to find the time in my busy day to day life.
I was really run down and burned out the last couple of weeks. I was depressed and angry a lot, and I knew it was time to take that trip to aloneland.
I told myself I was going to stay on my diet. With the bunless burgers and steak and eggs of the world, I would be fine eating out for my meals. I even brought some lunch meat and cheese to snack on since the hotel had a fridge.
The decision to stay on low carb that weekend didn’t even last until I got to the hotel. 
Friday night I had Pizza Hut deliver medium pan Ultimate Cheese Lovers Pizza and boneless wings. (You know the kind with the breading!) Also, I snacked on the Ritz crackers I had bought when I got gas earlier that day.
Saturday I woke up and ate leftover pizza for breakfast. I got dressed and went shopping at the local mall where I got a medium Peanut Butter Cup Perfection bowl at Coldstone and ate every last drop. I then proceeded to pick up some Panda Express for dinner when I got back to the hotel. In addition, I stopped on the way back to the hotel and picked up a bag of Cheese Puffcorn to snack on later that night. Sunday morning I hit up their continental breakfast and filled up on half an English muffin, eggs, country potatoes and a blueberry muffin that was more muffin than blueberry.
Yeah, I went a little crazy. I do NOT regret doing it though. It was part of my “let me do whatever I want and feel no judgement from anyone” weekend, and it was exactly what I needed to get my head on straight again. I also hit the hot tub and swam a lot which also helped. :-)

I didn’t get on the scale again until that following Tuesday and what I found shocked even me, and I KNEW how much I ate that weekend: 258.6
I was very much taken aback and wanted to quit the diet, but I didn’t. Instead, I dusted off my old Myfitnesspal account and started logging everything I ate to make sure I kept my carbs in the 18-22g a day area.
Five days later and I am down 7.2 pounds!

So while there is no “Official” weight loss to report this week, I did in fact lose 7.2 pounds.

What does that tell me? I was way overeating my carbs without knowing it. When I log everything, I am held accountable. Previously I was writing everything down by hand and “guessing” at some of the carb counts. I shan’t be doing that again.

In other news, I found out that I am allergic to pumpkin seeds.
A while back I had an allergic reaction while eating a seasoned, raw sprouted seed mixture. I assumed that it was an allergy to one of the spices because I had eaten all of those kinds of seeds before with no problems.
I bought a bag of pumpkin seeds a couple of weeks ago, and I snacked on them one day last week, I had a handful in the morning and had a couple more early that afternoon.
As I was on my walk that lunch break when I felt my throat start to feel sore, and after lunch I could feel the back of my tongue getting itchy and swollen. Everything towards the back of the roof of my mouth was sore in the same way it was after I ate that other mixture.
That night I had a noticeably fat lip, and everything on the left side of my mouth (the side I predominantly chew on) was swollen and painful. I hopped on the Facebook to get opinions and was quite alarmed by my informative friends responses. I took a Benadryl, and it eventually went away. Took about two days to get back to normal, and it kinda scared the crap out of me. I’ve never been allergic to seeds before. As recent as six months or so I had some pumpkin kernels on the Autumn Soup and Panera Bread and never had a reaction. That leads me to believe that it’s the actual outside seed that I might have an allergy to.
I guess that food allergies develop as we get older, and things that never affected us before can be life-threatening as time goes on.   Scary stuff!

Anyhoo, here is a video I took of my AWESOME hotel room last weekend.  It was a Hampton Inn.  I’ve stayed in one in Bakersfield and one in Austin, Texas before and they are by far my favorite hotel chain.  Love them!!!

 

Week Two Weigh In

251.4

– 1.4 for the week

-3.8 total

Okay, so admittedly this hasn’t been the GIANT weight loss I usually get when I first start low carb.  But it is a LOSS so I am just going to smile and say YAY!!!!!!!!!!!!!
So I am proud to say I stayed on induction all week with the exception of adding nuts on the weekends.  I really did expect a bigger loss since I was getting off my period, but beggars can’t be choosers.
The big addition that we got to help our diet this weekend is we got our foodsaver back from my in laws.  You know, that little gadget that vacuum seals bags so you can freeze them and have them last longer without freezer burn?
I’m pretty excited to make up some bulk recipes this weekend and freeze them for the weeks ahead.  As I always say, the trick to this diet is being prepared.

The other thing that I need to start doing is exercising.  The book states plainly that exercise on this way of eating is NON NEGOTIABLE!  For whatever reason when I was in my 20’s and did the diet for two years I got away with it.  Must have had a high metabolism at that time I guess.  Not so much now. 
Having said that, next week I’ll be strapping on my sneakers for the first time since the 1/2 marathon in November.  Yeah, that’s four months that I’ve been a slug.  At first I used the excuse that my toenail had fallen off as a result of my poor planning for the marathon, but it’s already mostly grown back and it hasn’t hurt in about three months so yeah…no more excuses.
I’m not going to be doing any hardcore training by any stretch of the imagination, but I am going to get my butt moving.  A mere 20 minute brisk walk on my lunch break should get me back in the game.  Physically AND mentally.
While I have been feeling pretty good lately, I’m still lacking something to feel like my old self.  I’ve been using essential oils at work and home to perk me up or calm me down and those work pretty well, there is an underlying feeling of restlessness that I can’t quite put my finger on.  It occurred to me the other day that when I felt this in the past, going for a run helped out immensely.  One run would put that feeling at bay for a couple of days at least.  I need to get that mental stability back in my life in a big way.  I’m not feeling all together bad or anything, I just feel a bit… off. 
I’m pretty sure working out is the key to getting everything back together again.

 

 

Stuffed Green Peppers

The printed recipe is listed below, but years ago I did a video recipe for this on Lo Carb Cafe:

Stuffed Green Peppers

Yield: 4

Serving Size: peppers

Stuffed Green Peppers

I've made this often. The last time I made it, I topped it with bit of sour cream and some avocado. It was fantastic, but if you do this you need to account for the carb counts. :-)

Ingredients

  • 2 large green peppers, halved lengthwise
  • 1 pound ground beef
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup tomato, chopped
  • 4 ounces cheddar cheese, shredded
  • 2 ounces cheddar cheese, shredded, for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large pot, bring water to a boil.
  3. Add the peppers(already halved and seeded) and boil for 3 minutes; drain.
  4. Brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and cook until they are hot.
  5. Remove from the heat and stir in the 4 ounces of cheese.
  6. Place the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top
  7. Bake at 350 for 20 minutes.
  8. Remove and place on a cooling rack if not serving immediately.

Notes

388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

http://www.wannabeloser.com/2015/03/04/stuffed-green-peppers/

Best Low Carb Meatloaf

Best Low Carb Meatloaf

Rating: 41

Yield: 6

Serving Size: large slices

Best Low Carb Meatloaf

I've made this recipe multiple times and every single time my husband comments on how it is the best he's ever tasted.

Ingredients

  • 2 pounds ground beef
  • 1 cup pork rinds, crushed
  • 2 eggs, lightly beaten
  • 8 ounces tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dried parsley
  • 1/4 cup mozzarella cheese
  • 1/4 cup diced onions

Instructions

  1. 1. Preheat oven to 350 degrees. Mix all ingredients.
  2. 2. Transfer mixture to a baking pan. Bake for 1 hour.

Notes

524 Calories; 43g Fat; 29g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

http://www.wannabeloser.com/2015/03/04/best-low-carb-meatloaf/

1st Weigh In

Okay, I know that I started the diet on Monday but I want my weigh in days to be on Fridays so I decided to cut my first week on the diet short and just go ahead and weigh in today.
I lost 2.4 pounds.  Not bad for (technically) four days on the diet.  Not quite the dramatic loss I was looking for and usually get from low carb but given that I just started my period yesterday, I feel pretty darn good with the results. 
Not gonna lie, I was hoping for at least five pounds, and that still might be achieved on Monday which would have been an actual whole week but at this point I will take what I can get.  As long as I am not gaining and still show a loss, I can’t really complain.
Tonight would normally be my “cheat night” on any diet that I would follow.  The weigh in day was followed by a cheat day that usually morphed into two or three days.  The reason for that being that after a week of cooking and measuring, I just want to grab take out and come home where I can relax for one night where I don’t have to worry about what is for dinner.
Tonight after work I swung by KFC and got a bucket of grilled chicken and two large sides of green beans.  Problem solved.  I’m not caring as much about staying within my 20 carbs today but I’m not eating anything that isn’t on induction, so it’s KIND OF a cheat.

So earlier this week my boss’ wife had come into the office (she has her own office there and is in quite often) and I mentioned I was low carbing.  She got really excited and said she wanted to do it too.  That we could be our own support system.  I gave her my email and told her to go to the Atkin’s Website and since then we have been emailing back and forth.  I’ve been giving her different websites to look up recipes and such and we’ve been exchanging our progress.
This morning I got to work and there was a plate covered with aluminum foil and a card taped to the top on my desk.  I opened it and there was a plate of beautifully arranged smoked turkey roll ups with cheddar, cilantro and a dash of cayenne pepper arranged in a fan with a hard boiled egg in the middle.  I wish I had taken a picture, it was garnished with more cilantro and little flower blossoms.  So sweet!
The card told of her progress and that this was just a little treat for me.  How adorable is that?  Also, TASTY as all get out!

Tomorrow will be another challenge as we will be having an early dinner with my in laws.  I’m thinking we do our favorite Mexican restaurant and get the combo fajitas with no tortillas.  Just meat and veggies.  Sounds good to me!

 

 

1st week updates

When it comes to any diet the first week is usually the hardest.
Low carb is especially hard in my opinion because the first week is when you detox from sugar. Also known as the “low carb flu”.
Headaches, the sweats, the shakes, and brain-fog from hell. I imagine that it is a lot like detoxing from a drug – that speaks volumes about how addictive sugar can be.
This is usually the hardest part of getting into and staying in this diet. Usually by the time the “flu” hits me I start my tiny cheats just to stave off the side effects of the detox. A tiny bite of something sugary so I can get the headache to stay at bay. Sucking on a mint just to get the bad taste out of my mouth.
Never realizing that I am actually prolonging the whole thing.
Today is day four and I’ve not yet have that many problems. In my experience I am usually deep into the “flu” stage by day three and ready to quit by day five.
Last night I hit a patch of sweats when I was cooking but I also just started my period so it could have been hormones.
It really surprises me because I am being super strict this time around. No processed foods, no artificial sweeteners, all meat/veggies/cream and cheese and I’m watching the portions on all of that.
I’ve already lost two pounds which is great considering it’s that time of the month for me so I know it’s working.
The thing that I may be doing that could make a difference is I am using essential oils for the first time in my life and I really think they are making a major impact on my emotional and mental well being. And I totally don’t care if it is a placebo effect or not, I feel good! Why would I scoff at that??
Either way, I am not complaining that the low carb flu hasn’t hit me like a ton of bricks. I am puzzled, but grateful.
The other great thing that happened pretty much instantly, was all my gas/stomach problems I’ve been having for MONTHS went away.
It’s been pretty consistent recently, and for no apparent reason that my body was producing an abundance of gas. It was resulting in feeling constantly bloated and “full” with uncomfortable stomach pains and burning. I didn’t understand quite why because I wasn’t eating a lot of the typical things that give me gas. I even went a day with only eating plain buttered pasta and still had it. I can only guess that I have developed a sensitivity to gluten.
At any rate, it has been so nice to feel normal again!
And the food! Now that I have time to cook and do this diet properly I am eating like a queen. This morning I had a large slice of Quiche Lorraine with a pork rind crust that was so delicious and decadent. Same goes for the meat and cheese casserole I made a couple of nights ago. Super tasty and it felt like I was being bad!!
Tomorrow is weigh in and there will be no cheat day.  Normally I weigh in and then have my “cheat day” that turns into a cheat weekend.  Tomorrow I will have allow myself a handful of nuts(not allowed on induction) but no cheats per say.
Feeling good!!!

Meat & Cheese Casserole

 

Meat & Cheese Casserole

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6

Meat & Cheese Casserole

This is one decadent dish!! It tastes so heavenly you will think you are cheating!

Ingredients

  • 12 oz ham, cubed
  • 8 oz cooked chicken (1 large chicken breast), cubed
  • 6 oz Mozzarella Cheese
  • 8 ounces cream cheese, softened
  • 1/2 cup mayo
  • 1/4 cup heavy cream
  • 1 clove garlic, minced
  • 1/8 teaspoon dill weed
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried parsley

Instructions

  1. Put the chicken, ham and cheese in a greased 11x7" baking dish.
  2. In a bowl, blend the heavy cream and mayo into the cream cheese until smooth.
  3. Stir in the garlic, dill weed, onion and parsley.
  4. Pour over the meat and cheese and stir everything together.
  5. Bake at 350º for about 25 minutes until bubbly and browned on top.

Notes

This comes out of the oven quite oily. You are going to want to let it set for a few minutes before you plate it up so it can solidify a little. The portions aren't that big, so I paired it with cut green beans. You will want a side dish with this.

Next time I will probably put it in a smaller baking dish or as my husband suggested, add some cauliflower to bulk it up and give it a bit of a pasta texture.

Per Serving: 559 Calories; 47g Fat; 31g Protein; 4g Carbohydrate; trace Dietary Fiber

http://www.wannabeloser.com/2015/02/24/meat-cheese-casserole/

I know, I know…

So I know that the last post I put in this blog was in October of last year.  And I know that it spoke about going back on low carb.  Truth be told, I was on “low carb” for about two months and lost five pounds.  Even more truth be told, I had forgotten all about what low carb dieting was.

I was not doing induction.  I was not doing much of anything, other than trying to stay under a certain number of carbs and not paying very much attention to that number.

I hadn’t even thought about induction since I started low carb all those years ago and managed to lose 80 pounds.  I “forgot” about how important the rules are to this diet/way of eating.  Mostly, because I wanted to forget.

In my distant memory, the weight just seemed to melt off back then.  And truth be told, it did!  Because I followed the diet to a Tee!  I didn’t add any of the processed “low carb” items you can now get readily at any grocery store.  I ate meat and veggies and cheese and I was good.  No nuts or seeds and no peanut butter.  No processed snacks other than pork rinds and I was losing every single week. 

In fact towards the “height” of low carb back in the early 2000’s I DID start adding those types of things in to my diet and that is when I started to stall.  That was when all of a sudden my cravings came back and the cheating started.

Every single time I have attempted low carb since then I have done it half assed.  I have eaten lots of meat and veggies but I have also added tons of peanut butter, nuts and “low carb” treats.  I have paid zero attention to the induction menu and just eaten whatever was deemed “low carb”.

Thus we have come to today.  I am over 250 pounds again and rising.  When I was truly dedicated I got down to 210 or so and I was so happy.  I was also younger and the body was more forgiving in how it carried the fat.

Nowadays at over 250 pounds and 40 years old, I feel a lot like I don’t want to go out into public.  I look at my body in the mirror and even though I have been way bigger than this in weight, I feel like I look just as big as I did back when I weight 350.  As you get older, your body distributes your weight differently and that sucks. 

I have found that while I weigh less than I did at my heaviest, my body is starting to look worse than it did back then.  I have much more back fat that likes to roll over my bra line and make an ever attractive roll in whatever shirt I choose to wear.  My core is much more of a barrel shape than it ever was.  Back in the day I may have been big, but I had a nice hour glass figure.  As I age, not so much.

My mom always told me that if I lost weight when I was younger it would be so much easier.  She said once you reached a certain age, it just got hard to lose. 

I rolled my eyes and continued being a teenager.

She wasn’t wrong. 

However, what I’m hoping that I can do is get back into induction for reals this time and get back to losing.  I have a bunch of recipes set up and a shopping list at my fingertips.

I NEED to do this, this time around.  I’m far too heavy to where I am comfortable and I need to reverse this.

 

Back to Low Carb

So last Monday, The Hubs and I went back on low carb.  It was rather a spur of the moment decision that Friday night but it had been something I had been secretly thinking about for awhile. 

For whatever excuse I want to tell myself, I just can’t seem to get myself focused and stay on WW.  I have been gaining and losing the same five pounds for the better part of a year now and I can’t take it anymore.  That and my blood pressure has been elevated.  I know that is stress related.  I’ve got a lot of crap going on in my personal life right now but that is neither here nor there.  When I low carb and exercise my blood pressure goes down.

I know that you have to exercise on low carb which is where I pretty much failed the last few times I did it.  Well, what better time to get back on it than when I am training for a 1/2 marathon.  I HAVE to get my exercise in.

Now having made the decision to drastically change our eating habits two days before we actually did it may have been a little ambitious.  Given that we had committed to a late face making class that would tie up our Monday and Wednesday night, we would have to shopped and cooked very well for the week.  We didn’t so much.

On Saturday I got some bad news from back home that sort of floored me for the entire weekend.  I did manage to cook a bit, but we were not prepared for the week to start at all.

That being said, we did quite well. 

However, I learned from my mistake and when I grocery shopped this week I got tons of convenience stuff:

 

photo 1

These looked super handy to snack on when we are at work and tempted by donuts and bagels that get brought in.

photo 2

I don’t do well with sugar alcohols.  They spike my insulin.  It bums we out, but what can you do?  As far as the Atkins bars I like to chop them into teeny tiny pieces and put them in the freezer for when I am craving something sweet.  I can have a fraction of one and feel good.

photo 3(1)I LOVE Beef Jerky.  The problem with it is that it can be high in carbs and I have no portion control when it comes to eating it.  I found these at the grocery store today.  2 carbs per bag, five per box.  Works for me!

photo 5 photo 4Put these in your pocket and go!  I was super excited to see these because they will be perfect on the nights we have class and we are starving by the time we get out.  Bust these out on the ride home and it will keep us satisfied til we get home.

I also got off my ass and made some low carb buns and made some thin crust pizzas on low carb tortillas. 

Oh and did I fail to mention that I have already lost four pounds?

Alfredo Chicken “Noodle” Casserole

Alfredo Chicken "Noodle" Casserole

Alfredo Chicken

6 servings 7 net carbs per serving

Ingredients

  • 24 ounces canned chicken
  • 2 medium zucchini, sliced lengthwise with mandolin or vegetable peeler into noodles
  • 1 cup frozen bell pepper strips thawed
  • 1 cup Cut Green Beans
  • 15 ounces Bertolli Alfredo Sauce
  • 1 cup Shredded Cheddar cheese
  • 1/4 cup Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees
  2. Spray 2 qt. casserole dish with non-stick cooking spray.
  3. Mix together chicken, zucchini noodles, pepper strips, and green beans.
  4. Stir in Alfredo sauce.
  5. Add shredded cheese and stir until mixed.
  6. Pour evenly into casserole dish.
  7. Sprinkle Parmesan cheese on top.
  8. Bake for 1 hour

Notes

While this is tasty, I hesitate to call it a casserole. It doesn't really solidify and makes more of a messy side dish. And I'm totally okay with that. I think if I were to make this again I would use real chicken(not canned) and have some egg or something more solidifying to see if it would hold together. It's still really yummy!

http://www.wannabeloser.com/2014/10/05/alfredo-chicken-noodle-casserole/

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