Full disclosure here:
I'm not in great shape.
I'm always trying to lose weight, or at best, not gain any.
Like most of you, I battle an insidious disease called weight. It has kept me humble and alert. It is a deep stain on my ego. It is haunting me day and night. It is a floating dock that can take off during a stormy holiday and if not dragged back and tied down, it can never be retreated.
Like you, I rein in that dock, clear the debris around it,and tie it with strong chains to a land structure.
Right now, at 9:35 I'm planning the rest of the day, and if I don't get rid of that last piece of pie, I'll be eating it for snack, ruining the best laid plan of the day.
Yes, we surround ourselves with temptations and then bemoan our fate!
What to do?
We need to agree to help each other here, to only print those food we actually put on our plates and into our mouths that guarantee that pounds will slowly slip off our thighs, stomachs and...
Let's tie down that floating dock, and clear the deck for great, healthy cooking in 2012. Let's not worry about what others are doing, what programs they are purchasing, what special aids they have in their medicine cabinet.
Let's agree, we need to be mindful and make good healthy choices, at each meal.
On the menu today:
Breakfast: 1/4 toasted bagel with 1T of cream cheese, a C of strawberries, coffee or tea.
Snack: 1 oz of Jimmy Dean sausage and 2oz of fennel bulb.
Lunch: grilled chicken, tossed greens with arugula, fennel bulb, orange slices, toasted almonds. with a lemon,oil vinaigrette.
Snack: 1.2 pear, 1oz of mozzarella.
Dinner: 1 C split pea soup with ham slivers and toast points.
Dessert: 1 oz of dark chocolate, 1 oz of nuts
The secret here is the amount of food served at each meal, and the number of snacks. The body is continually digesting, always using up the calories, maintaining a high metabolism. You can plan a weekly menu simply by changing some of the ingredients, maintaining the ratio, controlling all nutrients at every meal.