Excuse another moment of silence. Where I've been and what I've been doing since the last post is a mystery to me as well. Lots of stories to tell, just living life I guess.
The battle with the weekly weigh-ins continues and many days I feel like a failure. I thought I’d be farther along by now and am somewhat disappointed with my progress.
At this week’s weigh-in, I received a special “16 Week Charm.” I've been attending Weight Watchers meetings for longer than that, but must have skipped a few weeks here and there. Regardless, 16 weeks is a milestone of sorts. “Research shows” that members of the program that reach this goal are more likely to stick with it. So stick with it I shall… even though the weight is coming off at a snail’s pace.
At the 16 week weigh in, I am down 17.2 pounds. If you add in all the weeks I've missed, I’m losing at a VERY slow rate. I disappoint myself. If I look at the online tools, I see that I’m losing an average of .5 pounds a week. Yippee skippy, maybe if I pee before the meetings I’ll lose more. Regardless, I shall soldier on. As I've said in the past, slow and steady wins the race.
I KNOW what my problem really is… I occasionally binge on something stupid like pizza, beer or Chinese food. Then to get back on track, I’m vigilant about the food I consume, to the point that I don’t eat enough. I know this is stupid and I need to pay more attention and eat what I need to eat, but some stupid voice in my head keeps saying, “The less you eat the more you’ll lose. “ Apparently, I learn new behaviors as quickly as I lose weight.
I have started cooking differently and exercising more, steps in the right direction. I've discovered new recipes that are low in points and heavy on flavor… one of my favorite recipes right now is a Rachael Ray “Curried Carrot Soup.” One might eat a vat of it for very few points. One might add in a spoonful of low fat sour cream and really come undone.
Can you tell this girl loves her food?
Another favorite is a recipe from Brown Girl in Montana… homemade salsa. I made this and knew it was supposed to sit overnight in the fridge to blend flavors, but after all that chopping and dicing, I had to have a bite… or 20, just to make sure it was OK Holy hell, I may never again buy salsa at a store. It’s more expensive to make but so much tastier and I know every ingredient that went into the food processor. Oh Lawd Jesus that’s some good shit! EN is also a huge fan and I made three batches in three weeks. That’s a lot of tomatoes, baby!
Anyway, I think I’m back now. I have a lot of shit to say. Stay tuned for posts about shaving the legs of a 12 year old. Or my next big thing, growing my own salsa ingredients so I don’t pay out the ass. Yes readers, that’s right, this girl is planting a garden. It will be “totes adorbs” and I’ll love it until I break a nail.