They had nachos in the cafeteria today. They last time they had them was back in December. That day, the woman that works the cash register asked me if something was wrong because I had been eating so much lately. My first instinct was to tell her I was pregnant but I quickly decided against that, shrugged my shoulders, and went and ate my 5 pounds of nachos in peace at my desk. Kind of sad.
I kept it together today and opted for the salad bar. That doesn’t mean I didn’t have my low points this week. I managed to eat an entire bag of Goldfish crackers while gulping down about 4 Black and Tans on Friday. I didn’t feel too bad since I ran 5 miles on Saturday and then again on Sunday. I hit another low point on Monday though, when I shoved 4 pieces of cold pizza in my face that was sitting in the lunch room at work. Really sad.
Other than that I did really well and worked out everyday this week. I’m happy to report that the scale read 161.6 this morning. That’s a total weight loss of 6.4 pounds and the month isn’t even over yet! I have to say, having this blog to keep me accountable is really doing the trick. Counting the calories and doing the extra work at the gym really yields positive results. Damn, it feels good to be a gangsta.
I made stuffed peppers this week that were absolutely delicious and under 300 calories. Here is the recipe:
You could totally sub tofu or even beans to make it vegetarian.
In order to enjoy my weekends more, I’ve changed the weigh in day to Friday morning instead of Sunday. I figure the few slices of pizza and beers I’m bound to ingest on the weekends will taste even better with the weigh in behind me.
I was nervous to get on the scale today but ended up being pleased as punch considering this was over a 4 day period.
Here are my results thus far:
Starting weight: 168
Week 1: 165.2
Week 2: 167
Week 3: 163.4
Total weight lost: 4.6 pounds (I’m swelling with pride.)
In other news, I signed up for the Shamrock run in Portland on March 13th:
Should be a good time. I’m running the 15k (That’s 9.3 miles to us Americans). Let’s just hope I don’t crap out after 5K, or worse, crap my pants.
I’m sure you were all waiting with bated breath for my second weigh in. Well here’s the thing, I had weighed myself on Thursday and had already lost around 1.5 pounds for the week, but kept my sense of accomplishment to a minimum because I knew there was a giant obstacle in store for me this weekend: I had a friend’s birthday party to celebrate and planned on having my fair share of vodka sodas. Don’t get me wrong, I was super excited to go out, just not excited for the binge-fest that usually follows a hard night of drinking.
I tend to have a serious “fuck it” mentality when I’m hungover and reach for anything full of grease and carbs, thinking that any moment this grilled cheese will cure my hangover. On top of the copious amounts of calories consumed, there is a slim chance in hell you can get me to work out. I consider it a small victory every time I can peel myself off the couch to go to the bathroom. It really doesn’t matter how much I drink, I’m a couch potato the next day no matter what.
Let’s fast forward to Sunday morning when I finally weighed myself. Part of this blog was to post the good, the bad, and the ugly. The scale might have said 167 but I learned a valuable lesson: I can’t drink when I’m trying to lose weight.
In honor of MLK I ran five miles and made some delicious vegan chili. I’d post the recipe but the beauty of chili is that you can throw whatever veggies and spices you want in there and it will be delicious:
The “Before” pictures. I’ll try and do these every month to mark my progress.
I wouldn’t say I fell off the wagon last night, It’s more like I cannon balled off and landed in a huge pile of self-loathing. Oregon was playing Auburn in the National Championship and I wanted to watch it, telling myself I’d lace up those running shoes and go for a run after the game. Well around the third quarter I DID lace them up, stretched, did some crunches, and then successfully ran the distance from the kitchen to the couch to gather all the food in my apartment and inhale it. The contents of this “meal” included: 1 lean cuisine, a small salad, toast (with baby bell cheese), half a box of leftover couscous, and about a half a bag of popcorn. Shit just got real. I’ll be posting my “before” pictures tonight after my run (I swear I’m going this time).
January 1st was my last day before this experiment began as well as my last day of Christmas vacation. I ate like it was my last day on death row and consumed about 52,394,329,823 calories. At least I went out with a bang.
Thus began week one. It went pretty well with the exception of Friday-Sunday when I came down with a case of the black lung and couldn’t work out. Okay, so it’s just a nasty head cold but I still used it as an excuse to eat pizza on Saturday, telling myself it had healing properties. Other than that, I stuck to around 1500 calories a day. I start off with 2 eggs and piece of whole grain toast for breakfast, veggie stir fry with tofu for lunch, and have been relying on lean cuisines for dinner when I don’t feel like cooking… Which is pretty much every night.
I’ve also got a pretty good exercise routine down and even managed to run about 20 miles this week with 30 minutes of cardio at the gym in between. I forgot how good it feels to go for a run at the end of the day.
So I bet you’re all wondering what my starting weight was, eh? Well I started at about 168, which for a 5’9″ girl is still a lot of extra junk in the trunk. I weighed myself this morning and, drum roll please, the scale said 165.2. I’m pretty pleased.
Now, in order to make this post longer (since I’m sick and don’t feel like being creative) I’m sharing a recipe for black bean soup. It’s delicious, low-calorie, and vegan! I replaced the corn with mushrooms and it’s super tasty.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 4 cups vegetable broth
- 4 (15 ounce) cans black beans
- 1 (15 ounce) can whole kernel corn
- 1 (14.5 ounce) can crushed tomatoes
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.