I've been on a diet program to lose weight since the end of July. The weight gain wasn't really my fault--thyroid went wonko on me--but I sure did want to lose it once we adjusted the medication dosages. I can tell you it is mighty frustrating to have to lose the same 20 pounds 3 times in 3 years due to thyroid issues, but I am determined to beat this once and for all. I talked to my doctor and said I was declaring war on the thyroid. As soon as the scale stops cooperating and going up, we are testing my levels ASAP. No more "waiting" or "blaming myself" then "hiding from the scale because it is so darned frustrating!"
Nope. Nada. Nix.
I have worked very hard to lose this weight. I go to the gym 3-5 times a week, I walk and do other exercises when I can't make it to the gym, and I have actively followed the Weight Watcher's Points Plus program. The weight hasn't slid off my bones quickly, but it is coming off. I have a way to go before I will be satisfied, but for now I am thrilled with the results.
Yes. Yup. Uh Huh. I am going to brag about the losses and share my stats.
Since the end of July I have lost the following amounts:
19 pounds!!
5.5 inches off my waist
3.5 inches off my hips
1 inch off my thighs (they were already tiny and as small as they were when I weighed 20 pounds LESS than my current weight)
0 off my arm (I work out regularly. Arm is normal sized)
7 inches off my navel circumference
3 inches off the bust line
I am so happy! I can fit into all my old jeans comfortably and my energy levels are much higher. Now when I work out I don't see the "fat person" in the mirror. I see my old self. A reasonably fit and healthy woman who takes care of herself. I feel like taking on the world and I am so happy my doctor is on board with my battle plan.
I am sharing this with you because if you are over 40, female, and noticing changes in your ability to fight the weight, I know you might not be to blame. Your thyroid might be the cause.
In my case, I have Hashimoto Disease. Hashimoto Disease, the most common autoimmune thyroid problem, is not something you can fight by yourself. So if you feel you are battling these symptoms, then run to your doctor and establish a battle plan for yourself. If you are over 40, your TSH levels should NOT go above 2 or 3. Trust me!! If your doctor is the old school doctor who thinks you should just eat one less cookie and you'll lose weight when that number is over a 3 and you're over 40 years old, then run to another doctor who will listen and work with you.
Other things to consider when trying to stave off the weight and keep the thyroid function good are to avoid white carbs and exercise regularly. Even if you only walk for 30 minutes a day, you'll notice a change in your energy levels.
This isn't about being high school skinny or a size 0 (which is very unhealthy for women going through the change -- a little fat is good). This is about being in good shape and feeling good about yourself as you age.
I'm determined to live well into my old age as a strong, fit, vibrant woman. Are you?
Showing posts with label weight loss. Show all posts
Showing posts with label weight loss. Show all posts
Monday, December 19, 2011
Wednesday, August 24, 2011
Meet My Frenemy: The Scale -- at THE HEALTHY WRITER blog Today
I'm telling stories about my frenemy, THE SCALE, over at THE HEALTHY WRITER blog today. Come share you stories with me and tell me about your relationship with this fickle friend.
See you there!
Meet My Frenemy: The Scale!!
:-)
See you there!
Meet My Frenemy: The Scale!!
:-)
Friday, May 20, 2011
4 Hour Body-Skinny for NYC Check In Time & Recipes
Well I had a fabulous Cheat Day last Saturday, but I've noticed an interesting thing: I can't eat as much of the "bad" stuff as I'd like to eat!! I think this is a neat trick. You think you're going to gorge, but it's impossible to do so when the time comes. I do graze a bit more, but I can't even stand more than a few fries now. And I wasn't able to eat more than half of the amazing Smokehouse burger from Ruby Tuesdays. But, man, it tasted super delicious!!
The hardest part about this diet is the fact that we're not allowed fruit. This makes it difficult to try some recipes that I'm itching to make. However, I'm sticking to it almost religiously till I reach my goal. Once I reach my goal, then I'm adding back a little fruit and some complex carbs. I miss couscous and wild grain rice blends. I don't need them every day, but they are a nice addition to the meal. But as long as I am striving to get skinny, there is no way I'm going to blow it!!
I'm posting some recipes and I hope to get more from you.
Moroccan Grilling Rub from The Huntsville Times Food Section
1/4 c kosher salt (I think this is too much--I'd cut by half or more the next time I make it)
1 tsp. ground pepper
2 tsp. ground ginger
2 tsp. ground coriander
1/2 tsp. all spice (I used a teaspoon because I couldn't find mace and a recipe site said to substitute nutmeg or all spice for the mace)
1/2 tsp. cinnamon
1 tsp. ground mace (or nutmeg or all spice if can't find it in store)
1/2 tsp. cayenne pepper
1 tsp. turmeric
1/2 tsp. ground cardamon
Blend well, store in air tight container. Makes half a cup.
I rubbed this all over two pork tenderloins and had plenty leftover for another meal. We grilled the pork and it was delicious!! I served the pork with the turkish spiced meatballs and roasted cauliflower.
Roasted Cauliflower
1 bag frozen cauliflower, thawed and drained
non-stick spray oil
garlic powder
salt to taste
pepper to taste
Preheat oven to 400 degrees. Spray pan with oil. Toss the cauliflower with the spices, place in pan. Roast till slightly browned, turn as necessary.
Moroccan Chicken
1-2 tbsp. moroccan rubbing spice
juice of three lemons
1-2 cloves garlic, minced
1/4-1/3 cup extra virgin olive oil
6 chicken breasts halved through the middle
green onion chopped for garnish
Combine lemon juice, garlic, olive oil and Moroccan rub. Whisk till thoroughly combined. Place cut chicken pieces in large plastic ziplock bag or glass bowl. Add marinade and cover all chicken pieces. Marinate 4 hours or overnight. Heat oven to 350 degrees, remove chicken from bag/marinade and place in shallow baking pan. Roast till juices run clear. Serve with sprinkled green onion and your choice of vegetables. Delish!
One Pot Cannellini Florentine (Bush Brothers & Co. Recipe)
4 slices bacon, chopped (I used turkey bacon, already cooked and cut it up)
3 cloves garlic, minced
12 oz frozen spinach, thawed and drained (you can use canned but I chose not to)
1 15.5 oz can cannellini beans, drained and rinsed
1 15.5 oz can light red kidney beans, drained and rinsed
1 15.5 oz can dark red kidney beans, drained and rinsed
3 14.5 oz cans chicken broth
1/2 cup sun-dried tomatoes, small strips
1-2 tsp. dried basil
crushed pepper flakes
shredded parmesan cheese (we omitted due to diet)
crispy onions (we used dehydrated, non fried onions that were super crunchy and delicious)
olive oil if using already cooked bacon
In large sauce pan, cook bacon over high heat OR add 1-2 tbsp. olive oil and heat. Then add bacon, onion, garlic and cook till slightly browned and tender. Mix in spinach and saute for 2 minutes. Add remaining ingredients except for crispy onions and parmesan. Simmer on low for 10-15 minutes. (This stays warm in pot for a long time). Serve with onions and cheese (if allowed on diet).
I loved this dish. It was colorful and filling. I'm keeping an eye on Bush Brothers' Bean Recipes--they know what they are doing!!
Porchetta-Style Pork Loin with White Beans from MEN'S HEALTH Magazine
3 garlic cloves, minced
grated zest of two oranges (I figure zest is not a fruit LOL)
1 tbsp. fennel seeds
1 1/2 tbsp. chopped fresh rosemary
1 tbsp. olive oil
salt and fresh cracked pepper to taste
1 pork loin (about 2 lbs. with a a think layer of fat still attached)
2 cans cannellini beans (also called great northern or white beans), drained and rinsed
juice of one lemon
Preheat oven to 450 degrees. On cutting board, combine garlic, orange zest, and 1 tbsp of the rosemary till it forms a paste. Scoop it up into a small bowl and add olive oil. Season the pork with salt and pepper then rub paste all over the pork. You can let this sit up to four hours in the fridge. Place pork in roasting pan, insert thermometer, and bake at 450 degrees till the thermometer reads 160 degrees F. (about 30-40 minutes).
Take meat out and let it rest for ten minutes. Meanwhile, in saucepan heat the beans, lemon juice and remaining rosemary (1/2 tbsp) till warmed through. Season with salt and pepper to taste. Slice the pork and serve with the beans.
We loved this dish and plan to make it again. I also like to take herbs de provence and roll pork loin in the spices, then sear in olive oil, then bake at 400 degrees till the thermometer reaches 160 degrees F. Very fragrant and super delicious.
This week I also peeled parsnips and sliced them on the diagonal, then roasted in pan where I'd just seared the pork loin. I added the parsnips to the baking pan and roasted them with the pork loin. The parsnips got a nice caramelization which gave them a sweet taste (and on this diet any amount of sweetness that doesn't come from sugar is welcomed!). Totally yummy.
As always, I measured myself. Here are this week's stats:
Waist: down .5
Hips: same
Upper Right Thigh: same
Upper Left Thigh: same
Bicep: same
Total Inches Lost this Week: .5
Total Inches Lost to Date: 10!!
So the losses aren't as monumental, but the numbers are going down. I didn't expect to lose off my thighs or bicep. And I wasn't expecting any major losses off the hips or waist. I wasn't able to work out as intensely due to a sore shoulder, but I did walk a lot, so I feel good about the entire week.
So share your successes or frustrations with me about your weight loss/diet goals. And if you have any good recipes bring them on!!
The hardest part about this diet is the fact that we're not allowed fruit. This makes it difficult to try some recipes that I'm itching to make. However, I'm sticking to it almost religiously till I reach my goal. Once I reach my goal, then I'm adding back a little fruit and some complex carbs. I miss couscous and wild grain rice blends. I don't need them every day, but they are a nice addition to the meal. But as long as I am striving to get skinny, there is no way I'm going to blow it!!
I'm posting some recipes and I hope to get more from you.
Moroccan Grilling Rub from The Huntsville Times Food Section
1/4 c kosher salt (I think this is too much--I'd cut by half or more the next time I make it)
1 tsp. ground pepper
2 tsp. ground ginger
2 tsp. ground coriander
1/2 tsp. all spice (I used a teaspoon because I couldn't find mace and a recipe site said to substitute nutmeg or all spice for the mace)
1/2 tsp. cinnamon
1 tsp. ground mace (or nutmeg or all spice if can't find it in store)
1/2 tsp. cayenne pepper
1 tsp. turmeric
1/2 tsp. ground cardamon
Blend well, store in air tight container. Makes half a cup.
I rubbed this all over two pork tenderloins and had plenty leftover for another meal. We grilled the pork and it was delicious!! I served the pork with the turkish spiced meatballs and roasted cauliflower.
Roasted Cauliflower
1 bag frozen cauliflower, thawed and drained
non-stick spray oil
garlic powder
salt to taste
pepper to taste
Preheat oven to 400 degrees. Spray pan with oil. Toss the cauliflower with the spices, place in pan. Roast till slightly browned, turn as necessary.
Moroccan Chicken
1-2 tbsp. moroccan rubbing spice
juice of three lemons
1-2 cloves garlic, minced
1/4-1/3 cup extra virgin olive oil
6 chicken breasts halved through the middle
green onion chopped for garnish
Combine lemon juice, garlic, olive oil and Moroccan rub. Whisk till thoroughly combined. Place cut chicken pieces in large plastic ziplock bag or glass bowl. Add marinade and cover all chicken pieces. Marinate 4 hours or overnight. Heat oven to 350 degrees, remove chicken from bag/marinade and place in shallow baking pan. Roast till juices run clear. Serve with sprinkled green onion and your choice of vegetables. Delish!
One Pot Cannellini Florentine (Bush Brothers & Co. Recipe)
4 slices bacon, chopped (I used turkey bacon, already cooked and cut it up)
3 cloves garlic, minced
12 oz frozen spinach, thawed and drained (you can use canned but I chose not to)
1 15.5 oz can cannellini beans, drained and rinsed
1 15.5 oz can light red kidney beans, drained and rinsed
1 15.5 oz can dark red kidney beans, drained and rinsed
3 14.5 oz cans chicken broth
1/2 cup sun-dried tomatoes, small strips
1-2 tsp. dried basil
crushed pepper flakes
shredded parmesan cheese (we omitted due to diet)
crispy onions (we used dehydrated, non fried onions that were super crunchy and delicious)
olive oil if using already cooked bacon
In large sauce pan, cook bacon over high heat OR add 1-2 tbsp. olive oil and heat. Then add bacon, onion, garlic and cook till slightly browned and tender. Mix in spinach and saute for 2 minutes. Add remaining ingredients except for crispy onions and parmesan. Simmer on low for 10-15 minutes. (This stays warm in pot for a long time). Serve with onions and cheese (if allowed on diet).
I loved this dish. It was colorful and filling. I'm keeping an eye on Bush Brothers' Bean Recipes--they know what they are doing!!
Porchetta-Style Pork Loin with White Beans from MEN'S HEALTH Magazine
3 garlic cloves, minced
grated zest of two oranges (I figure zest is not a fruit LOL)
1 tbsp. fennel seeds
1 1/2 tbsp. chopped fresh rosemary
1 tbsp. olive oil
salt and fresh cracked pepper to taste
1 pork loin (about 2 lbs. with a a think layer of fat still attached)
2 cans cannellini beans (also called great northern or white beans), drained and rinsed
juice of one lemon
Preheat oven to 450 degrees. On cutting board, combine garlic, orange zest, and 1 tbsp of the rosemary till it forms a paste. Scoop it up into a small bowl and add olive oil. Season the pork with salt and pepper then rub paste all over the pork. You can let this sit up to four hours in the fridge. Place pork in roasting pan, insert thermometer, and bake at 450 degrees till the thermometer reads 160 degrees F. (about 30-40 minutes).
Take meat out and let it rest for ten minutes. Meanwhile, in saucepan heat the beans, lemon juice and remaining rosemary (1/2 tbsp) till warmed through. Season with salt and pepper to taste. Slice the pork and serve with the beans.
We loved this dish and plan to make it again. I also like to take herbs de provence and roll pork loin in the spices, then sear in olive oil, then bake at 400 degrees till the thermometer reaches 160 degrees F. Very fragrant and super delicious.
This week I also peeled parsnips and sliced them on the diagonal, then roasted in pan where I'd just seared the pork loin. I added the parsnips to the baking pan and roasted them with the pork loin. The parsnips got a nice caramelization which gave them a sweet taste (and on this diet any amount of sweetness that doesn't come from sugar is welcomed!). Totally yummy.
As always, I measured myself. Here are this week's stats:
Waist: down .5
Hips: same
Upper Right Thigh: same
Upper Left Thigh: same
Bicep: same
Total Inches Lost this Week: .5
Total Inches Lost to Date: 10!!
So the losses aren't as monumental, but the numbers are going down. I didn't expect to lose off my thighs or bicep. And I wasn't expecting any major losses off the hips or waist. I wasn't able to work out as intensely due to a sore shoulder, but I did walk a lot, so I feel good about the entire week.
So share your successes or frustrations with me about your weight loss/diet goals. And if you have any good recipes bring them on!!
Friday, May 13, 2011
4 Hour Body-Skinny for NYC Check In Time
This week has been so much better than last week. First of all, I was able to work out 4 times and I was able to follow the diet plan. I had a fabulous Cheat Day on Mother’s Day. We went to Cracker Barrel for breakfast. I enjoyed the biscuits, the hash brown casserole, the jam, the juice, the ketchup—everything! I was full on breakfast, but five hours later I had some amazing brie cheese, Dubliner Cheddar, delicious pear, and then my Darling Teen and Darling Hubby made me a fabulous pasta dinner which they’d chosen from the Disney Cookbook. I was so full by the time I finished eating that there wasn’t room for the dessert my Darling Teen had planned to make us. But I’ll eat that tomorrow for my next Cheat Day.
Cheat Day makes this diet easier to follow. I won’t lie. I live for Cheat Day.
I did the Jillian Michaels’ 30 Day Shred program this week. I am up to Level 2!! It’s a tough workout, but I like it better than the Level 1 workout. I think it uses more muscle groups and burns more calories, too. And I’m in a hurry for results so I’m glad I can puff my way through this tough workout. I also went to Zumba class two times. I was so happy to see all my Zumba classmates and to see that none of them had incurred major damage due to the April 27 tornadoes.
This week I tried a new recipe using a Moroccan rub. The rub was great, but a bit too salty, so I’ll try it again with less salt. It called for kosher salt, cinnamon, all spice, cardamon, coriander, white pepper, ginger. Once I fine tune the recipe, I’ll post it on this blog. I rubbed this onto pork tenderloin, then grilled the tenderloin. I also made Mediterranean meatballs using a Turkish spice from Penzey’s spices. They were delicious. I served them with a canellini bean salad and roasted cauliflower. Yum!! We also had steak this week. Today I plan to serve up chicken with the leftover Moroccan rub along with more bean salad and veggies.
I’m feeling pretty good about the results I’m achieving thus far. I have a pair of skinny shorts I’d bought five years ago when I was ahem skinny, and I’m trying them on once a week to see how they are fitting. I couldn’t pull them over my hips before we went to Disney World in March. Now I can pull them over my hips. My goal is to be able to wear them this summer and have them fit comfortably, not tight, but just right. Stay tuned!
Meanwhile, here are my stats for the week:
Waist: down .5 inches
Hips: down .5 inches
Bicep: same
Upper Right Thigh: same
Upper Left Thigh: same
Total Inches Lost this Week: 1
Total Inches Lost to Date: 9.5
I’m sooooo happy to see a downward trend in the hip and navel area. This is the toughest place to lose. I don’t expect to see much downward movement in the thigh and bicep areas. They are about as skinny as they were when I was at my best size 5 years ago. So now I’ll see losses where I want to see them the most!
So how are you doing with your weight loss and get healthy goals? Are you sticking to your plan? Are you seeing results?
Friday, April 8, 2011
4 Hour Body: Operation Skinny for RWA Nationals--Check In Time
I've been following the 4 Hour Body diet pretty religiously for three weeks now. I can say I totally look forward to "Cheat Day." Last Saturday I had cookies, cheese (my all time favorite), extra drinks, ketchup on my eggs, and my favorite Trader Joes Meal MANDARIN ORANGE Chicken with rice and broccoli. Sigh. Sooooo yummy. By the end of the day, I was ready to go back to the plan.
Two possible problems arose this week due to travel and company coming for dinner. While I was on the road, I didn't have access to my usual egg dish. I chose to eat a protein bar for breakfast and had small packages of South Beach style nuts to nibble on. I must say it wasn't fun going to one of my favorite restaurants for dinner, THE CHEESECAKE FACTORY, and not being able to order what I wanted. I ended up getting chicken medallions, extra veggies, no rice and edamame for an appetizer. My dinner companions could eat bread and tortillas, but I valiantly abstained. Not going to lie. It was tough.
On Monday I had to host a dinner for one of my darling hubby's colleagues. No problem. I had a lovely pork loin which I rolled into Herbs de Provence, seared, then popped into the oven for approximately 50 minutes at 400 degrees. The aroma was divine. I also had nuts on hand for an appetizer to munch on, but not the usual cheeses etc. because why tempt myself? Or hubby for that matter? I made two different veggies thinking this would suffice, explained that we were on a low carb diet and the man's face literally fell. He lives for carbs as he is of Italian descent. Sheesh. Thankfully, I had some frozen french rolls in the freezer, so I bopped three into the oven and baked them alongside the pork toward the end of the cooking time. Noted this issue to myself and picked up another bag of mini rolls while at the grocery store just in case another carbaholic shows up at my place for dinner.
Due to my travels, I didn't hit the grocery store till Tuesday. I bought tons of fresh salads, beans, meat, salmon, the works. We had the chili lime grilled on the cedar plank Salmon last night over a bed of lettuce drizzled with white balsamic vinegar and fresh asparagus spears. Yummy. The week was very busy with Darling Daughter performing in her high school musical, GUYS AND DOLLS. I prepped a shredded beef dish which I served with lettuce wraps and "allowed for" condiments. Thursday we had a grilled flank steak with veggies and beans. And today I plan to serve balsamic chicken breasts, scallopini style with the usual beans/veggies. Usually by Friday I am over beans and meat. I can't wait till Saturday so I can eat bread, pasta, anything but meat and salad and veggies.
I'm not just trying to change my diet, I'm also working out. This week proved challenging because of my travels and a dentist appointment on Tuesday (yuck--can we say crown and total pain? Yes!). However, I managed to get to my favorite Zumba class again on Thursday and I used Jillian Michaels 30 Day Shred DVD on Wednesday. I was going to punt working out today, but after I took my measurements, I was motivated again. So I'll do another Jillian Michaels' Shred workout this morning.
And now, drum roll please, here are my stats:
Total Inches Lost this Week: 1.5 (half an inch off my waist! Hallelujah!!)
Total Inches Lost to Date: 6
Favorite Go-To Food: Sugar Free Jello and Kale Chips for the crunch
Favorite New Dish: Mexican Beef Lettuce Wraps
I blogged about my technological challenged at Petit Fours & Hot Tamales today. Come read all about my trials and tribulations with all things technological here. And today is a special day. This is my 500th blog post since I first started Digging Out of Distraction!! I'm celebrating the next 500 on Monday. Come join me for a trip down memory lane.
So how are you doing on your plans? Did you stick to it? What were your challenges to your will-power? Did you work out? Is your energy higher or lower? What are your favorite foods to keep you going when you are struggling to stay away from cookies and sweets?
Two possible problems arose this week due to travel and company coming for dinner. While I was on the road, I didn't have access to my usual egg dish. I chose to eat a protein bar for breakfast and had small packages of South Beach style nuts to nibble on. I must say it wasn't fun going to one of my favorite restaurants for dinner, THE CHEESECAKE FACTORY, and not being able to order what I wanted. I ended up getting chicken medallions, extra veggies, no rice and edamame for an appetizer. My dinner companions could eat bread and tortillas, but I valiantly abstained. Not going to lie. It was tough.
On Monday I had to host a dinner for one of my darling hubby's colleagues. No problem. I had a lovely pork loin which I rolled into Herbs de Provence, seared, then popped into the oven for approximately 50 minutes at 400 degrees. The aroma was divine. I also had nuts on hand for an appetizer to munch on, but not the usual cheeses etc. because why tempt myself? Or hubby for that matter? I made two different veggies thinking this would suffice, explained that we were on a low carb diet and the man's face literally fell. He lives for carbs as he is of Italian descent. Sheesh. Thankfully, I had some frozen french rolls in the freezer, so I bopped three into the oven and baked them alongside the pork toward the end of the cooking time. Noted this issue to myself and picked up another bag of mini rolls while at the grocery store just in case another carbaholic shows up at my place for dinner.
Due to my travels, I didn't hit the grocery store till Tuesday. I bought tons of fresh salads, beans, meat, salmon, the works. We had the chili lime grilled on the cedar plank Salmon last night over a bed of lettuce drizzled with white balsamic vinegar and fresh asparagus spears. Yummy. The week was very busy with Darling Daughter performing in her high school musical, GUYS AND DOLLS. I prepped a shredded beef dish which I served with lettuce wraps and "allowed for" condiments. Thursday we had a grilled flank steak with veggies and beans. And today I plan to serve balsamic chicken breasts, scallopini style with the usual beans/veggies. Usually by Friday I am over beans and meat. I can't wait till Saturday so I can eat bread, pasta, anything but meat and salad and veggies.
I'm not just trying to change my diet, I'm also working out. This week proved challenging because of my travels and a dentist appointment on Tuesday (yuck--can we say crown and total pain? Yes!). However, I managed to get to my favorite Zumba class again on Thursday and I used Jillian Michaels 30 Day Shred DVD on Wednesday. I was going to punt working out today, but after I took my measurements, I was motivated again. So I'll do another Jillian Michaels' Shred workout this morning.
And now, drum roll please, here are my stats:
Total Inches Lost this Week: 1.5 (half an inch off my waist! Hallelujah!!)
Total Inches Lost to Date: 6
Favorite Go-To Food: Sugar Free Jello and Kale Chips for the crunch
Favorite New Dish: Mexican Beef Lettuce Wraps
I blogged about my technological challenged at Petit Fours & Hot Tamales today. Come read all about my trials and tribulations with all things technological here. And today is a special day. This is my 500th blog post since I first started Digging Out of Distraction!! I'm celebrating the next 500 on Monday. Come join me for a trip down memory lane.
So how are you doing on your plans? Did you stick to it? What were your challenges to your will-power? Did you work out? Is your energy higher or lower? What are your favorite foods to keep you going when you are struggling to stay away from cookies and sweets?
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