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Maintaining my weight well. It went up and down this week. Eating the same foods but increased portion sizes especially for yogurt, fruit and Veges. Still keeping meat around the 100 to 150 g serving size. Added in more nuts, cheese and some more carbs in the form of bread, crackers. Still love my cottage cheese on a ryvita or rice cake though. I've also had a few sugar foods but I know they are only a sometimes food now. For special occasions. Like my birthday. I've been continuing to prepare and serve meals so I can reheat them easily. I've found this helps me by saving time, and preventing binging as if m hungry early I just go and reheat the meal. I eat when I'm hungry now but make sure I eat at least 3 times a day. I believe regular meals help your metabolism keep working. Starving only makes your body think it's not going to be fed and go into survival mode. Storing whatever you eat next as fat just in case. That's my theory. It's taken ages for me to retrain my metabolism. Thankfully it seems more efficient now than it has been since the eighties. For those still losing weight, onwards and downwards. 😀
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143.1 lb
Lost so far: 67.9 lb.
Still to go: 0 lb.
Diet followed reasonably well.
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Diet Calendar Entry for 29 October 2017:
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1536 kcal
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Fat: 53.91g | Prot: 86.28g | Carb: 154.18g.
Breakfast: Macro Raw Muesli with Coconut, Blueberries, Gippsland Dairy Boysenberry Twist Yoghurt. Lunch: Lettuce Salad with Assorted Vegetables, Chip Shop Chips, Grilled Fish, Perch Fish (Mixed Species). Dinner: Lamb (Trimmed to 0.65 cm Fat, Choice Grade), Red Potatoes (Flesh and Skin), Green String Beans, Gravox Traditional, Cooked Pumpkin (from Fresh), Sweet Potato. Snacks/Other: Pure Blonde Crisp Apple Cider, Trident Sweet Chilli Sauce, Coles Cheese Rice Crackers, Cottage Cheese, Tea with Milk. more...
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gaining 0.3 lb a week
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