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Have had such a struggle getting back on track, back on line with this community. Have missed you all. But to be honest, I think that this is pretty much how things went for me last holiday season as well. If anything, it may have been a little worse because last year was my big birthday, so there were entirely too many celebrations, so it took me until March to get myself back together. The past couple of days, I've felt like I'm making progress toward reestablishing my healthy eating patterns again. The best that can be said for all this is that I am still wearing my size 10 jeans that I bought in October, so I must not have done too much damage.
Anyway, I'm going to treat myself gently for the next month -- my birthday is coming up and so is Mardi Gras (meaning donuts) -- and I'm not going to beat myself up. My feeling is: Every year there will be holidays and birthdays, and the trick is to enjoy them without going crazy, and I think I've managed that, as my size 10 pants testify. Once I'm passed the remaining revelry, I will rededicate myself to the routine... and I will do my best day by day to reinforc good habits and control the bad ones.
BTW -- I made a fantastic zoodles pad thai the other night, using Whole Foods 365 peanut coconut sauce. I combined sweet red pepper, sweet onion, garlic, green beans and some grilled eggplant slices I got off the salad bar. Once all that stuff was softened, I added the zoodles, then the peanut sauce, and last about 1/2 pound cooked shrimp. It was just delicious, and I plan to do it again next week, probably using chicken breast next time.
Sunday I'm going to roast two small eggplants and stuff them with ground turkey and veggies and tomatoes. Maybe put them under the broiler with some cheese. We'll see how that works out. But the point is, I'm getting back into cooking up a storm with lots of vegetables and few carbs, so I can save my carbs for gluten-free waffles and bread. '
Watching what all of you are doing for creative recipes. Can always use some inspiration! Let's get going.
Diet Calendar Entry for 02 February 2018:
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1389 kcal
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Fat: 52.18g | Prot: 91.94g | Carb: 149.25g.
Breakfast: Cliff Bar & Compay Luna caramel walnut brownie bar - New Recipe, 1% Fat Milk, Milk (Nonfat). Lunch: Theo Chocolate Organic Fair Trade Spicy Chile Dark Chocolate 70%, Seafood Soup with Potatoes and Vegetables, Shrimp Spring Roll, Acme Smoked Fish Herring in Dill Marinade. Dinner: Veggie Noodle Co. Zucchini Spirals, Simply Boulder Coconut Peanut Sauce, Fresh & Easy Asian-Style Mixed Vegetables, Mahi Mahi. Snacks/Other: Domino Sugar Dark Brown Sugar, Sour Cream, Strawberries, Gouda Cheese, Pineapple, Blueberries, Green Valley Organics Lactose Free Strawberry Yogurt. more...
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