Did someone say "Food Thread"? Okay ~ the chef is all over this one
I have been working with a nutritionist for the past 2 weeks. I have more energy than I've had in months (not that I had nothing, but would have that 3pm I-want-a-nap feeling). I have learned SO much about food and what fuels a body, what's necessary in your diet and what is dangerous. I've made some dramatic changes to my diet and can't believe I've stuck with it. Being a chef and lifelong foodie I've enjoyed the challenge of keeping flavor and excitement in my diet. The changes that I've made are mostly for health benefits ~ the weight loss (which I also need ~ doc says 20 pounds) is a bonus.
So...no dairy, no sugar, no processed foods, no "white" stuff. Lots of fruits and veggies; whole grains, lean proteins, legumes, water and green tea, and 2 "fats" (1/4 c. nuts, 1 avocado or 2 tablespoons oil). I've always read labels, but now have a keener key and know what to look for. If I can't pronounce it or know what it is, I skip it altogether. The best shopping is done on the perimeter of the store where the perishables are. Things that can sit on my shelf indefinitely are typically chock full of chemicals and not conducive to my good health.
The education that I've received is tantamount to the changes (in some cases drastic ~ I'm a cheese and ice cream fiend) I've made. Fortunately, I LOVE being in the kitchen ~ am at the grocery store or farmer's market several times a week and have an abundance of good food around me to work with.
My first 32 ounces of water have already been consumed via green tea (I don't count it towards my total consumption...but it gets me started in the mode of keeping my bottle with me). I'll refill it with plain water and keep doing that throughout the day. I typically have steel cut oats with bananas and/or blueberries for breakfast and keep some fruit/veggies with me throughout the day. Lunch is almost always a huge salad ~ lots of spinach, as many veggies as I can cut up and sprouted legumes. I "dress" it with a spritz of good olive oil (best investment I've made is an oil mister), balsamic vinegar and fresh squeezed citrus. I also love to add a handful of freshly chopped herbs for a variety of flavors. I'll have a small chicken breast or fish as well. Dinner ~ yum...this is when I get my most creative. Again, lots of veggies ~ I love to roast them ~ it caramelizes the flavor, bringing out the natural sweetness of whatever veggie you have. A protein and some kind of grain. Dessert for me is no longer a pint of Ben & Jerry's Chunky Monkey (which is what I became.....they say, "you are what you eat"!) So now, I have a Lara Bar or starting this week, a serving of Coconut Milk Ice Cream with fruit.
As for weight loss ~ without measuring, weighing, journaling or portioning (other than the "fats"), I've lost 2.8 pounds in 2 weeks. Normally, I would have thought that to be a failure....simply because most diets are so restrictive "up front" that you have a rapid weight loss. Healthy weight loss should be between 1-2 pounds per week. The other thing for me is that this is a lifestyle choice/change, not a "diet" ~ a horrid 4-letter word for me.
My biggest challenge at the moment has been trying to get into some kind of exercise routine. It's why I joined the 30-day shredders. I've done NOTHING ~ except play tennis. I abhor routine exercise and have all my life, in spite of being an athlete. Ick. I just don't like it. I've heard some good things about Zumba (saw "Pab's" LO on it here too!) and love to dance...so I might try that.
I'll be keeping my eye on this thread, for sure ~ because food is SO right up my alley. Love all the tips everyone is giving too ~ the supportive SG are the bomb!!
Keep up the good work everyone...I'll keep you posted on mine!