It’s been a tough couple of weeks! My computer has given me major problems (explaining the combined weeks 10 & 11 post), my mood has been low, and my motivation to keep up my fitness and weight loss journey was disturbed much of the time. At the end of week 10, I thought I would’ve at least maintained my weight, but I didn’t though my calorie consumption seemed mostly in the maintenance or slight weight loss range. This past week 11, I did a little bit better. I weighed myself a bit early, and was encouraged. Luckily, I lost a touch more by my weigh-in day. Here are my results:
Weeks 10-11 weight change: – 0.4 lbs (-0.18 kg)
Total weight loss to date (over 11 weeks): – 9.2 lbs (-4.17 kg) – I’m so close to a 10 lb loss. I can do it!
Week’s exercise (above & beyond): During week 10 I was very active running around, gardening, and doing special projects at home. The gardening made my whole body ache, but don’t such body aches feel good in a way? At least I challenged myself physically. In week 11, I even did some dancing a couple of days. My energy kept up for half of the days, and then I crashed and hardly got out of bed. Luckily, my energy is increasing again.
I’ll keep my reflections brief, since I wrote a lot above.
I know my weight loss over the last couple of weeks was quite small, but I am just glad that I lost something in the end. Last Friday I tracked a gain. I lost that gained weight, plus a little more this past week. I’m used to steps back following steps forward in terms of my mood disorder. Losing weight works the same way. Obviously my moods affect this, but I know that people without mood disorders experience the same. Keeping a positive attitude is so crucial. I’ve learned with my mental illness that things do eventually get better and progress can be made, even if by small increments. I can and will reach my goals if I just “keep on keeping on”.
Last week, I took my body measurements again. I was surprised to see that most of my measurements are exactly the same as they were on Day 1 of my weight loss and fitness journey. That’s strange considering that I’ve almost lost 10 pounds. The only measurement that showed a decrease is the length around my hips. That decreased by 1.5 cm. Small, but something. I’m quite certain that loss is legitimate and not an error in measurement. Though I haven’t been measuring around my bust, I have felt a difference in the fit of my bras. Figures that would change first!
Interim goals: I met my goal of tracking my food and exercise daily again, with only a couple slight snack exceptions. My goal for next week is to not exceed my calorie, carbohydrate, and fat daily allowances, at least not by more than a hair. It sure would be nice to reach a 10 pound total loss by next Friday. That would only require a 0.8 lb (0.36 kg) loss. That’s more than doable.
I’ve neglected my diet-friendly recipe share in past weeks, so I will post a couple below.
Brown-Butter Sea Scallops with Ginger Sweet Potatoes
This is an old Weight Watchers recipe from their Simply the Best All American cookbook (the Mid Atlantic states region). I’ve made it numerous times, because it’s not only very delicious, but quick and easy to make, too. It makes for an elegant meal that is more than worthy to serve to guests. Don’t substitute or skimp on the butter. There’s not that much of it anyway, and it is crucial to the recipe. You can choose to bake the sweet potatoes, but I microwave them in a fraction of the time with no difference in texture. Genius Kitchen has posted this recipe here. Ignore their photo. My photos above show the real dish, though I halved the recipe. The full recipe serves 4.
Per serving (according to the cookbook): 233 Calories, 4 g Total Fat (2 g saturated fat), 37 mg Cholesterol, 487 mg Sodium, 32 g Total Cholesterol, 4 g Dietary Fiber, 17 g Protein, 97 mg Calcium
Watercress Salad with Orange Segments
I love watercress, and my father has it growing in two of his little streams on his property. Watercress has so many uses, and is delightful used in salads, especially with fruit like fresh oranges, papaya, avocado, or pink grapefruit.
I made the watercress orange salad shown above along with the scallop dish I mentioned. This simple salad is based on a Martha Steward recipe here, but I find that hers used far too few orange segments. Per 4 oz of watercress, I recommend using segments from at least two oranges, and just under half the recipe for the salad dressing. I think three people can be served per 4 oz of watercress, plus orange segments. I’m sorry, but I don’t have nutrition information for this. 4 oz watercress serves 2-3.