Need motivation!

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ambtreh

Joined: Mar 12
Posts: 108

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Posted: 24 Apr 2012, 23:57
Recently, I started counting calories and becoming conscious of what I eat. I even started exercising. The best thing about this is that I have begun to see results. My clothes are less tight and I have more energy these days. I have even started to get back to my bad habit of fidgeting, which is great for me but annoying for everyone else.

But I don't know how long this will last because I have fallen out of the habit of cooking my meals. Usually, I make a something (a no fat curry or a low fat Indian vegetable) in the evening for the next day's lunch. To add variety, I used to make one-pot meals from previous day's leftovers and some rice for dinner. There were days when I didn't cook but that was not the norm.

Now, I'm ordering in and am scared. I suspect weight gain starts with these small transgressions. However, light the takeaway meal is, it is still not as healthy as the same dish I make at home. And if I spend all my calories in normal food, I don't get the chance to have my once a week indulgence. I need all the motivation I can get to spend the time to make food.

Any tips and tricks would be great! Even scoldings would be welcome!
mlb98

Joined: Jan 12
Posts: 67

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Posted: 25 Apr 2012, 07:39
I love to cook...which is one of the reasons I had put on weight over the years. I now try to channel that passion into learning about new and healthy foods, new cooking techniques and creating lower calorie versions of favorites.

I go to the grocery store weekly and buy foods for the coming week. I plan out meals in advance and load up on fruits and vegetables.

I like to make enough for leftovers for my lunch the next day. I have salads most days...and have looked for ways to make them more exciting - but healthy. I make my own dressings. I think if you plan ahead...and buy the food - you will be less likely to waste it and less likely to order in.

I think it's important to make your own food whenever possible when on a weight loss journey - that way you control everything you put in your mouth - not just calories - but things like sodium - which can be very high in processed foods.

Make enough for leftovers. Make up individual salads at the beginning of the week and store in tupperware..just leave out the dressing till ready to use. Keep healthy snacks in the fridge.

Look for other motivators to keep you on track. Track calories on FS; keep too tight clothes nearby to try on regularly; keep a journal; create rewards for mini milestones.

There are hundreds of healthy recipes out there. Look in FS, pinterest; google searches, cooking light, etc. Start experimenting...try something new.

Good luck


A year from now you will look back and wish you had started today.
ambtreh

Joined: Mar 12
Posts: 108

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Posted: 25 Apr 2012, 08:33
These are really great ideas. I do hate wasting food and if I plan properly, maybe I can do it too. The extra servings also make sense. I don't particularly like salads but those are easy and I should look into them. Smile

Else, maybe the time I schedule for cooking isn't suiting me... maybe I should get up early to cook and prep the night before? What do you say?
ghenne04

Joined: Feb 11
Posts: 83

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Posted: 25 Apr 2012, 08:51
I get bored with salads quickly, so I mix it up. I buy a big plastic tub of those mixed greens, and then just grab a handful or two for the base of the salad.

To save time, I always keep on hand little tupperwares or ziplock bags of prepped ingredients - grilled shredded chicken, crumbled bacon, crumbled cheeses, hard boiled eggs, cherry or grape tomatoes (they keep better than diced tomatoes), chopped broccoli or radishes or cucumbers or peppers, an avocado on hand... etc - whatever you like to eat.

Then, whatever I feel like having that day I just add to the salad. Since I have them all prepped, it only takes a minute to make it. And, since I include a lot of savory items (with fat and protein), they are filling enough to be used as a meal. Even the prep time for all of those little ingredients only takes maybe 30-60 minutes once per week.
-Jen

Start: 170 on January 1
Goal 1: 160 by April 1
Goal 2: 145 by June 1
Goal 3: 130 by August 1
ghenne04

Joined: Feb 11
Posts: 83

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Posted: 25 Apr 2012, 09:03
Also, to keep from getting bored with salads, try to make them "themed" so you aren't eating the same exact salad day after day. A lot of the more unique ingredients can be bought in jars or cans or frozen and just kept on hand until you need them.

For example:
- asian salad with a ginger soy dressing and some sugar snap peas, water chesnuts, wasabi peas, little crunchy noodle things, mandarin orange slices, etc
- southwest salad with corn, black beans, grilled chicken, taco cheese
- greek salad with feta, olives, roasted red peppers
- italian salad with pepperoni, olives, little mozzerella balls, basil, olive oil and balsamic vinager
- buffalo chicken salad (one of my favorites) with grilled chicken tossed in hot sauce and crumbled bleu cheese (this works better with iceberg lettuce than mixed greens)
-Jen

Start: 170 on January 1
Goal 1: 160 by April 1
Goal 2: 145 by June 1
Goal 3: 130 by August 1
NCNOLE

Joined: Feb 11
Posts: 1,218

      quote  
Posted: 25 Apr 2012, 09:10
http://www.fatsecret.com/Community.aspx?pa=fp&t=79577

The above has some motivation info.
mlb98

Joined: Jan 12
Posts: 67

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Posted: 25 Apr 2012, 12:54
I agree with ghenne about mixing up your salads...and storing misc items in the fridge is a great way to do it. My salads are never the same each day. I will throw leftovers in too...rice; green beans, salmon, couscous etc. Try nuts, fruit, a few croutons for crunch, a little cheese. When you mix in a lot of complementary items - you don't need a lot of each thing. 1/2 an ounce of cheese works just fine with other veggies.

You can define what a salad is to you....it does not have to include lettuce....be creative.

Re when to cook/prep - do it when you have time. I will sometimes cook or prep something for the next day, while I'm making dinner. Chopping 2 lots of veggies is just as easy as chopping one lot. If you are a morning person - by all means prep while the coffee is brewing. You can chop/prep most veggies ahead of time...so do enough in one go for the week and store them.


A year from now you will look back and wish you had started today.
chayleah

Joined: Jul 11
Posts: 7

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Posted: 25 Apr 2012, 13:15
I had to embrace my lazy side and let go of my cheap side to cook/eat more healthy food at home. I will spend a little more $$ to buy veggies, fruit, meat in pre-portioned sizes. I figure it is still cheaper than takeout.
My bloggie-blog ... www.chayleah.blogspot.com
ambtreh

Joined: Mar 12
Posts: 108

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Posted: 26 Apr 2012, 00:10
Haha chayleah! It is something I dread. I suppose I will need to prep things a day or two early. Gah! I just put together a meal from my leftovers yesterday... didn't cook fresh.

I suppose it will take time for me get over myself and cook.
gcandeelee

Joined: Apr 12
Posts: 2

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Posted: 26 Apr 2012, 05:39
I too...,last week t be exact, started counting calories/carbs. Thought I could just do my own diet and cut carbs, i did it a few years ago cut out all sugar and whites and went from a size 14 to a 6 very quickly. But I was working non stop then as well. Now I am laid off and not as active as I was, so i thought maybe I could do just 20 carbs a day and keep my calories under what the calculater advises.
But I am alittle lost on what I am doing....20 carbs is impossible, 50 maybe...calories I seem to be doing fine. Any suggestions??????????
I did lose five since last Tuesday but I really need to figure out exactly what I am doing.
HELP!!!
fatoldlady

Joined: Jul 11
Posts: 296

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Posted: 26 Apr 2012, 05:48
I live alone but when I'm in the mood to cook I will cook up big batches on stews, soup, chili, lasagna. etc. I then portion them into individual serving sizes and freeze them. So when I don't feel like cooking or have to go into the office I can grab something from the freezer and know exactly what is in my meal. When I make a salad I cut up the lettuce and harder vegetables, like celery, carrots, and peppers and make a large salad. As long as the vegetables are in good shape this salad base will last in the fridge for several days. Then all I have to add is the softer vegetables, like tomatos, cucumbers, or bean sprouts, some protien and some nuts for crunch. Some dressing and it only takes a few minutes to throw together a good lunch.



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