Check this strong lady out,
Beth
I write this post flat out on the couch with my knees on a pillow. My lower back pain has flared up again so I'm in time-out from the gym while I recover (chiropractor's orders). The lower back issue has been flaring up from time to time and this week it is really debilitating.
But, rather than dwell on the back issue, I thought it would be more fun to focus on positive stuff. Specifically, I've been getting a lot of positive reinforcement on the hard work I've put in. I've lost 30 pounds since I started this adventure back in July! In addition I have dropped 1.25 inches from my arm, 3.5 inches from my waist, 3 inches from my hips, another inch off my thighs and am down two sizes! It has been so rewarding to see the changes, especially knowing how hard I worked to make this happen.
Here is an update picture taken before my slow Olive walk around the block:
While the addition of strength training has made a huge difference for me, I have also seen a lot of changes in my relationship with food and what I eat. When I started watching my food intake, I really just focused on counting calories. It is a method that has been successful for me in the past and helps me have more control over my portions. Traditionally, I've been pretty "anything goes" with what I eat as long as it fits into my allotted calories for the day.
That's changed. You see, I discovered this thing called "the internet."
In researching health and nutrition, I've become aware of the impact food can have on your mental health and energy levels. I've read a lot about the importance of eating whole food and the impact processed foods can have on your body. I won't go into my conspiracy theories in detail here (OH, I HAVE PLENTY!!) But I have learned that sugar can have a significant impact on anxiety and depression. Additionally, the processed sugar in a lot of my favorite foods can actually be addicting.
As a result, I have cut foods out that have added sugar. So instead of using my remaining calories in the evening for a bowl of cereal or ice cream with cool whip, I make a green smoothie or a "dessert" that uses pure maple sugar or raw honey (like this carrot cake baked oatmeal) as the sweetener. In addition to going cold turkey on sugary dessert, I've swapped out my favorite 2% cherry Fage yogurt for the plain 2% and add fruit for flavor. I have also stopped drinking alcohol and significantly cut refined carbohydrates, willingly choosing spaghetti squash over pasta (I know, what!?!?) Having said that, I still love a slice of bakery bread with butter at dinner and I haven't cut pasta out of my life completely. So I'm not totally sugar free, but I've cut a lot of it out.
What has been crazy is that when I started doing this I really didn't think it would have much of an impact. So you can imagine how surprised I was when I felt better. Not just a little better. A lot better. I don't have the constant adrenaline going. I am not clenched up and tense. My mood swings are in check.
I can't tell you it's all attributable to cutting sugar. But I can't tell you it's not.
So what does a typical day look like? Here is my everyday routine:
A year ago, if you told me I would be going sugar free, I would have laughed. I've read about people who don't eat sugar or choose spaghetti squash over pasta and thought they were nuts. I mean I always wanted to want to not each sugar because it seemed like that would make me thin, but didn't think I'd ever be in a place where that would be sustainable. The difference this time is my motivation. I want to look good, but I really want to feel good. And right now this is working.
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| Olive and I on one of our first walks, July 2013. |
While the addition of strength training has made a huge difference for me, I have also seen a lot of changes in my relationship with food and what I eat. When I started watching my food intake, I really just focused on counting calories. It is a method that has been successful for me in the past and helps me have more control over my portions. Traditionally, I've been pretty "anything goes" with what I eat as long as it fits into my allotted calories for the day.
That's changed. You see, I discovered this thing called "the internet."
In researching health and nutrition, I've become aware of the impact food can have on your mental health and energy levels. I've read a lot about the importance of eating whole food and the impact processed foods can have on your body. I won't go into my conspiracy theories in detail here (OH, I HAVE PLENTY!!) But I have learned that sugar can have a significant impact on anxiety and depression. Additionally, the processed sugar in a lot of my favorite foods can actually be addicting.
As a result, I have cut foods out that have added sugar. So instead of using my remaining calories in the evening for a bowl of cereal or ice cream with cool whip, I make a green smoothie or a "dessert" that uses pure maple sugar or raw honey (like this carrot cake baked oatmeal) as the sweetener. In addition to going cold turkey on sugary dessert, I've swapped out my favorite 2% cherry Fage yogurt for the plain 2% and add fruit for flavor. I have also stopped drinking alcohol and significantly cut refined carbohydrates, willingly choosing spaghetti squash over pasta (I know, what!?!?) Having said that, I still love a slice of bakery bread with butter at dinner and I haven't cut pasta out of my life completely. So I'm not totally sugar free, but I've cut a lot of it out.
What has been crazy is that when I started doing this I really didn't think it would have much of an impact. So you can imagine how surprised I was when I felt better. Not just a little better. A lot better. I don't have the constant adrenaline going. I am not clenched up and tense. My mood swings are in check.
I can't tell you it's all attributable to cutting sugar. But I can't tell you it's not.
So what does a typical day look like? Here is my everyday routine:
Breakfast:
Hard boiled egg
3/4 of a laughing cow light Swiss cheese triangle
1 slice of Ezekiel sprouted grain sesame seed toast
3/4 cup plain 2% Fage Greek yogurt
3 medium strawberries
1/4 cup raspberries
Lunch:
3 ounces deli sliced turkey
Salad with arugula, onion, cucumber, cherry tomatoes, 1 ounce feta, 1 tsp extra virgin olive oil, balsamic vinaigrette
Snack:
Either 3/4 cup plain 2% Fage Greek yogurt, 3 medium strawberries, 1/4 cup raspberries
OR
2 tbsp hummos
3 ounces baby carrots
Dinner:
Goulash with 95% lean ground beef
1 cup spaghetti squash with a pat of butter
Clementine orange
Slice of bakery made sesame seed bread with a pat of butter
A year ago, if you told me I would be going sugar free, I would have laughed. I've read about people who don't eat sugar or choose spaghetti squash over pasta and thought they were nuts. I mean I always wanted to want to not each sugar because it seemed like that would make me thin, but didn't think I'd ever be in a place where that would be sustainable. The difference this time is my motivation. I want to look good, but I really want to feel good. And right now this is working.
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