Addie Aline's Journal, 13 February 2016

It's going to be another warm day in southern AZ it was 85° yesterday it was really nice but I fear it means we will have another summer like last year.

I ate more calories yesterday than I really should have, I like to keep it at 1000 or slightly below I'm going to have to watch that more closely. I finished the goulash yesterday and it was very good. It takes awhile but worth the time. I'm going to freeze a couple of servings to have later would freeze more but my DH really enjoys it.

Going to the grocer store later but I need to decide what meat to cook this week, I get tired of chicken, the goulash was a pork dish and I don't eat beef unless it's ground and mixed with something else. I have fish in the freezer so I'm going to have to put some thought to it. But I do need to be prepared.

I will continue my WOE because I know it will help me reach my goal. I will do this one day at a time because I want this and I need this.

Everyone enjoy your weekend and stay the course. We can do this.

Diet Calendar Entries for 13 February 2016:
1136 kcal Fat: 90.67g | Prot: 60.61g | Carb: 22.21g.   Breakfast: Spectrum Organic Ground Flaxseed, Coffee, Protein Shake 2, Spectrum Organic Virgin Coconut Oil. Lunch: Butter (Salted), Chicken Breast Meat (Broilers or Fryers), Baby Spinach, Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil. Dinner: Chocolate Almond Joy's, Egg, Cooked Mushrooms (Fat Added in Cooking), Wright Brand Naturally Applewood Smoked Sliced Bacon. Snacks/Other: Lemon Cheesecake Fat Bombs, Walnuts. more...
1949 kcal Activities & Exercise: Shopping - 1 hour and 30 minutes, Stretching (yoga) - 30 minutes, Resting - 14 hours, Sleeping - 8 hours. more...

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Comments 
Lots of options, you could do a pot roast, or grilled link sausage, two of my favorites, or my standby, a bone-in pork shoulder roast in a slow oven; rub it with whatever spices you like while the oven it heating to 250°, put it on a broiler pan so that it doesn't braise in its own juice, and let it go for about an hour per pound, they're usually between eight and ten pounds so at least that long. Longer won't hurt at the temperature, then let it rest overnight in the fridge and slice it like brisket the next day. One of those lasts me all week and at anywhere between $1.27/pound and on sale at 88¢/pound, you can't beat it!  
13 Feb 16 by member: 1point21gigawatts
Wow - I am so proud of you! Things have been really focused for you lately.  
13 Feb 16 by member: HCB

     
 

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