Now that it is done, it seems I started only yesterday. I’m so thrilled with my numbers!! Mostly I thrilled for having honored my commitment and I will continue to honor my commitment to give a total of 50 pounds back to the universe. My closet is a place of joy and now if something makes me look heavy, its because it is too big, not me!
My skin is super soft and silky, my face is no longer puffy, I have more energy and joy and I like what I see when I look in the mirror again. And I am soooo looking forward to enjoying (chewing!!) all the fresh fruits and veggies of the season.
Looking at all the tools to make this the last weight loss effort I do for the rest of my life, I checked out OverEaters Anonymous because I am a compulsive over eater. With what I know now, I am a compulsive eater mostly due to the food industries intentionally increasing the addicting nature of processed and fast foods.
The central tool of the OA program is to have a plan. They don’t tell you what plan – it is personal for you, but you have to have a plan and stick to it; that is their abstinence – no deviating from your plan. A plan makes perfect sense to me. I’ve been mulling this over, really having some serious truth discussions with myself.
I know I am going plant-based yet I’m not confident I could say never to cheese, so I will allow cheese on two meals a week and that is it as far as dairy. No meat is easy for me as I’ve never been a big meat eater but I will still eat seafood once or twice a week, depending on what’s available – especially trout in season! What I have to steer clear of is wheat and refined flours in general. We do enjoy a local organic flour mill in Asheville and in time I may see if Herb can perfect a nice non-wheat flour bread or pasta for me. But for now, for continued weight loss, no bread, no pasta from refined or wheat flour.
To keep the cycle of food obsessing broken, I’m jumping out of my comfort zone and making a weekly menu plan so I know exactly what to get from the markets and exactly what I’ll be eating each meal everyday, no need to wonder, no need to think, no excuse for getting too hungry to make right decisions. I’m sort of in that zone from juicing, so just expanding that concept.
Here’s the plan for the plan:
Tuesday: Make menu plan and grocery list for the Wed-Tue week because its best to go grocery shopping on Wednesday (I googled that). Wednesday after shopping.
Wednesday: Shop and prepare two soups and a big Garden Bean Salad to incorporate into meals for the week.
To make it even easier, I’m assigning certain themes to each day:
- Monday is Veggie Burger night
- Tuesday is Mexican night
- Wednesday is Fish night
- Thursday is Potato night
- Friday is Pizza/Pasta night (soba or corn noodles, alternate crust pizza)
- Saturday is Misc/Leftovers night
- Sunday is Oriental Stir Fry night
Once I get about 4-5 awesome plans made up - see what works and what doesn’t, what I love and what not-so-much – I’ll just repeat those plans, making Tuesday more and more simple; simple tweaks to try out a new recipe here & there, adjust for what’s in season and on sale.
Here’s what I have planned for this week. This is my first stab. As I go, when I get something really right, I’ll be posting more plans and recipes. I’d love to hear some of your favorite plant based recipes as I am just learning so please share – thx!