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HAPPY SATURDAY FRIENDS! Soooo sunny outside and even though it's still cool by any standard (1C = 33.8F) I welcome the warming trend. It's supposed to keep going up all week and remain above freezing. All these signs are heralding the coming Spring and I could not be happier. Last night I spent some time choosing the Disney magic bands, checking into our resort online and finalizing our itinerary for each of the 8 days that we will be there in April. I still have not booked the birthday present and cake for my daughter because I have not decided which of the packages to get as yet. However, birthday dinner is booked at Ohana. We are about 6 weeks away from the trip and counting down everyday!
Last night I had a low-carb binge and it showed on the scales this morning - it's that fast! I was not physically hungry - but there was an emotional thing going on. I mindlessly ate an entire bag of beef jerky (about 4 servings) while I was on the computer. Here's what I know, you don't have to be depressed / stressed to overeat - it also happens when you are happy / excited - that's what happened to me last night when I was not in my mindful practice. I tipped the scale at about 208 this morning ... the overeating and my weird TOM is lethal on the scale. However, I am not sweating it because these fluctuations will happen - it's a blip!
So ... I need to refocus on my low carb lifestyle because nothing much is happening. After several weeks of nothing, I think it's time to do some changes. I have starting increasing my exercise. I decided to decrease my beloved cream for a while. When I did grocery shopping yesterday, I did not replace the cream which is almost finished (best to keep it out of the house if I want to avoid it). Instead of dairy cream, I purchased the coconut cream. I had it in my coffee this morning and I know that it will work for me. I don't know quite why I strayed from that practice last year but I am going back to it. I've already reduced my beloved organic butter with sea salt. The next thing to reduce or eliminate will be the cheese - it's so easy to over-consume these tasty things. Even though they are low carb they can stall your loss - I knew that before but I am reminded again. Since my peanut incident earlier this week - 3 servings at once, I also committed to keeping it out of the house for a while. I replaced with dry roasted, unsalted almonds ... not as addicting for me. So here I go! Will track and see how that affects the big picture over the next six weeks. Disney will be a challenge - but I will do my best. I still have 6 weeks before we leave so that's a good thing. I am hoping that the marathon walking sessions through the theme parks will keep things under control as well. I do not plan to over-consume carbs but let's face it, if I happen to walk mouth first into an ice cream cone, you really can't blame me ..... that's the magic of Disney!
I hope you all have a wonderful day friends ... be golden!
Diet Calendar Entry for 07 March 2015:
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1396 kcal
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Fat: 114.58g | Prot: 53.40g | Carb: 43.13g.
Breakfast: Original Coconut milk for coffee, President's Choice coleslaw (commercial), Nutiva Organic Extra Virgin Coconut Oil, Sugar Twin Liquid Calorie Free Sweeter, Folgers Classic Roast Instant Coffee. Lunch: President's Choice Blue Menu Lean Italian Beef Meatballs, Scrambled Egg. Dinner: Maranatha No Stir Crunchy Almond Butter, Nature's Way Liquid Coconut Premium Oil, So Delicious Original Coconut milk for coffee, Dole Colorful Coleslaw, Stash Chai Green Tea, Silk Pure Almond Milk - Unsweetened Original. Snacks/Other: Dry Roasted Almonds (Without Salt Added), Perrier Sparkling Natural Mineral Water, Water. more...
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 Comments
Sounds like you've got it planned well and will not sabotage yourself at Disney. I know it's really hard to go anywhere and not be tempted to stray from the low carb way. those stupid burgers just aren't the same to me without the bun so I seldom order one.
07 Mar 15 by member: dboza
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Disney would be fun, never been. I'm that way, keep what I should not indulge in out of the house. I did buy cheese this week, 5#'s of muenster and an almost 4# wheel of blue cheese. It's much cheaper per pound to buy it at the restaurant supply, though you have to buy more. I will freeze it in smaller packages. I rarely eat cheese anymore except fresh grated parmesan or pecorino. I keeping missing having some available though.
07 Mar 15 by member: wholefoodnut
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07 Mar 15 by member: JennBuck61
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You can freeze cheese? I am not eating dairy now but curious.
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yes you can freeze cheese, it is best to grate it first or slice it into portions because if you freeze a whole block it is like meat and will get pockets of frozen ice and never cut nicely once thawed.
07 Mar 15 by member: tamzin79
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very nice! Peanuts happened to me too today. I will see the damage tomorrow. I did not know they make coconut cream as well. Got to look for it.
07 Mar 15 by member: auroraioanid
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what kinds of cheeses do you guys like? I know they cannot be the fresh type..
07 Mar 15 by member: auroraioanid
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I really like the imported cheeses best .... especially if I can find grass fed cheese (from England, Ireland, France..). Coconut cream: I buy it in the whole foods section of my grocery stores.
07 Mar 15 by member: JennBuck61
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and Jenn, your choice for the coconut cream is because it is not dairy, I understand. As for cheese, unfortunately I too avoid American-made cheeses, as we are the only civilized country that ok's raising cattle with a vial of hormones attached to the back of their ears 24/7...I am a fan of Wegman's for cheeses. It is a more fancy supermarket with more varied (and expensive) stuff. Can find raw foie gras and stuff like that.
08 Mar 15 by member: auroraioanid
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and Jenn, your choice for the coconut cream is because it is not dairy, I understand. As for cheese, unfortunately I too avoid American-made cheeses, as we are the only civilized country that ok's raising cattle with a vial of hormones attached to the back of their ears 24/7...I am a fan of Wegman's for cheeses. It is a more fancy supermarket with more varied (and expensive) stuff. Can find raw foie gras and stuff like that.
08 Mar 15 by member: auroraioanid
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I like all kinds of cheese, except the really strong ones like limburger. I do like fresh ones as well, I buy some fresh Mexican and Italian ones and also make some fresh farmers type cheese occasionally.
08 Mar 15 by member: wholefoodnut
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Aurora: Yes, exactly on the coconut cream. I remember when I started this WOE I had a discovery that I needed to limit my dairy intake. It slows down the losing process for me. I can have dairy - but I tend to overindulge and then have the issue. Interesting about American-made cheese - there is a law against giving hormones to animals in Canada and there is a ban on importing some dairy from the US. I found this out when I was searching for Kerrygold butter and in my research the information came to light because I could not find it. Butter and milk cannot be imported. The things you find out along the way ... interesting.
08 Mar 15 by member: JennBuck61
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WFN: What is "fresh" cheese? Is it unpasteurized cheese? I wouldn't know where to get it in Canada.
08 Mar 15 by member: JennBuck61
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Like farmer's cheese, you can make it your self easily. Fresh mozzarella, ricotta is a fresh cheese, the Mexican Queso Frescas, some goat cheeses. Ones that have not been aged. They are usually really soft and creamy. Some are a bit tangy. Aldi's sometimes has fresh mozzarella, if you have one near you, it's pretty good. Terrific to use in a fresh tomato salad with fresh basil a bit olive oil and good vinegar, salt and pepper.
08 Mar 15 by member: wholefoodnut
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I tend to freeze cheese in small chunks as grated it tends to get freezer burn easily. I mostly use cheese in cooking so the bit of texture difference doesn't matter much to me. I thaw it slowly in the frig. I pick up cheese when the restaurant supply has it on sale. The blue I bought was $2.39 a pound instead of $8-$9 a pound and the muenster $2.19 instead of $4.99 at the Mexican store and higher in the supermarket, same brands. Muenster is used often as a sub for the Mexican white cheese that is used as a melting cheese in Mexican cuisine.. Sorry none of the Mexican stores here carry cheddar as that is an American (Tex-Mex) substitution and dramatically changes the taste.
08 Mar 15 by member: wholefoodnut
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WFN: That tomato salad ... mmmmmm! Summer on a plate!
08 Mar 15 by member: JennBuck61
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