I know I have really been slacking on writing the blogs and keeping everyone updated. We've had a lot going on around here. DS13, whose birthday is today so he will now be referred to as DS14, went to California for the World Championships in Robotics. So much preparation for that, reservations to be made, etc. I am not going to lie, I really started having a bad case of the "I don't want tos". And I had to have a "Come to Jesus" meeting with myself and determine what I really and truly don't want. I have been on this journey for longer than I would care to admit to myself, but while at my WW meeting the other night, I did admit it to a girl that has been coming. The other part of this is that we had a very nice member from another meeting come to our meeting. He has lost 210 pounds. Again, I was reminded that just because I don't track it, it doesn't mean I didn't eat it. The only person I cheat when I do that is ME. So I have really been trying to go back to what I know works. I am meal planning, trying some new recipes to put into the rotation. It has made a difference. I have been watching some videos on YouTube regarding meal planning and getting recipe inspiration and motivation from others who are working the program as well.
Speaking of, I did want to share one thing I "threw together" the other night for dinner. We had 2 Boboli Whole Wheat Pizza crusts that we had purchased at the Mrs. Baird's Bread store and I didn't want them to go bad before we used them. So using some of the videos I had seen as inspiration, I used both 12" crusts and made what I am calling a Mexican Pizza.
2 Boboli Wheat Crusts
1 can of fat free Refried Beans
1 can of diced chilis
1 can of diced Fire Roasted Tomatoes
2 packages (6 oz each) of the Simple Truth Beef Fajita meat
2 cups of Mexican blend cheese
On on of the pizzas, I put 1 cup of frozen bell pepper and onion blend.
I just warmed the refried beans in the microwave and then mixed in the tomatoes and chilis (I know I could have used Rotel, but I opened the wrong can) into the refried beans. I spooned half of the mixture onto each crust and then topped each crust with one package of the fajita meat and added a little cheese on top. It was SUPER filling and very tasty.
The whole family gave it 2 thumbs up and requested that it be added into the meal planning rotation. There were leftovers. I was very excited that inspiration struck and I was able to make something so tasty for my family.
Okay, now to the really exciting part (well, exciting for me). As you can see below, I weighed in at 186 on Thursday. I was reminded when I looked at my calendar/white board by my bed this morning that I had set my mini-goal at 185. That means I am one pound away. I have had some difficulty getting past this point for some time, but I have really noticed that things are changing in my head. My mindset is different. Being part of the Spring 5% challenge is helping because I have a team relying on me to do my part AND there is a different goal each week. I am hoping to hit my mini-goal this Thursday so I can move on to the next one...which I think will probably be 180. I think the smaller goals are helping me.
Weigh-in the Thursday before Starting the Challenge: 189.6
Current weigh in: 186
Loss: 3.6 pounds
Speaking of, I did want to share one thing I "threw together" the other night for dinner. We had 2 Boboli Whole Wheat Pizza crusts that we had purchased at the Mrs. Baird's Bread store and I didn't want them to go bad before we used them. So using some of the videos I had seen as inspiration, I used both 12" crusts and made what I am calling a Mexican Pizza.
2 Boboli Wheat Crusts
1 can of fat free Refried Beans
1 can of diced chilis
1 can of diced Fire Roasted Tomatoes
2 packages (6 oz each) of the Simple Truth Beef Fajita meat
2 cups of Mexican blend cheese
On on of the pizzas, I put 1 cup of frozen bell pepper and onion blend.
I just warmed the refried beans in the microwave and then mixed in the tomatoes and chilis (I know I could have used Rotel, but I opened the wrong can) into the refried beans. I spooned half of the mixture onto each crust and then topped each crust with one package of the fajita meat and added a little cheese on top. It was SUPER filling and very tasty.
The whole family gave it 2 thumbs up and requested that it be added into the meal planning rotation. There were leftovers. I was very excited that inspiration struck and I was able to make something so tasty for my family.
Okay, now to the really exciting part (well, exciting for me). As you can see below, I weighed in at 186 on Thursday. I was reminded when I looked at my calendar/white board by my bed this morning that I had set my mini-goal at 185. That means I am one pound away. I have had some difficulty getting past this point for some time, but I have really noticed that things are changing in my head. My mindset is different. Being part of the Spring 5% challenge is helping because I have a team relying on me to do my part AND there is a different goal each week. I am hoping to hit my mini-goal this Thursday so I can move on to the next one...which I think will probably be 180. I think the smaller goals are helping me.
Weigh-in the Thursday before Starting the Challenge: 189.6
Current weigh in: 186
Loss: 3.6 pounds
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