Wake-up Call Wednesday

You know that moment, the first time you step on the scale in months due to an injury or illness??  It was a wake-up call this morning.  To be honest, I can’t say that I wasn’t expecting it.  My eating has been far from 100% since I hurt myself at the end of August. Add that along with not working out, it just seems to have gotten out of control.  I have stated to some dear friends that I would hit my goal in 2016.  I can honestly say that it is my lack of focus on what I am eating.  It would definitely seem it is time to re-group and re-focus on what I need to do.  I have been using Pinterest to research and come up with a meal planning/meal prepping game plan along with watching some great videos on meal prepping on YouTube.  I feel like it has definitely got ideas brewing in my head and now, with a little help from family, I’m hoping to put it in play.

I am a little more mobile, but still limited.  I am certain the Physical Therapy is helping.  I won’t be going back to the doctor until January and by then I am hoping to be moving much more.  I have been advised that I can get on the Arch Trainer and the bike (for 5 to 10 minutes, at the moment).  Not for long periods of time on the Arch Trainer, but to let my pain level be my guide.  I think that focusing on the food will be the first order of business since I can control what’s going in my mouth, to some extent. 

I am not going to post my weight right now as I have not weighed in on the official scale, but will do that when I have.  I know I have to hold myself accountable to someone initially.  I will, however, post some goals:


I want to prepare my lunch and snacks to bring to work.
I want to make sure that I have snacks packed for work.
I will eat every 4 hours.

I will focus on my fruits/veggies and protein.


Hope everyone has a blessed Thanksgiving!



Comments

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more