This was my lunch today. Just delicious but 10 points. Vegetables tonight.
To say this has been a disastrous and stressful couple of months in my life would be putting it mildly. I am sure the absence from here has given a clear indication of that.
This long Easter weekend made me ponder about my life, what’s working, what isn’t and the fact that I’ve gained back half of the weight I took off with Dr. Rensburg. And the three I took off at my last 5-week stint with him.
Clearly the Rensburg way is not working for me like it did last time. This is due to a number of factors, but the main one being it’s just too strict and I cannot deal with such austerity when I have client lunches and dinners at least twice a week. Now I know that sounds like a poor excuse, but I just can’t do it at the moment.
So this weekend I turned to the other program that’s worked for me in the past. Weight Watchers online. When I lived in New York I used the first iteration of the online version (2001) to lose around 9kgs. On this program I was also able to manage the client lunches and dinners. The big thing for me will be giving up having a drink in the evening with the boy. It also (falsely from the research I’ve done) helps me sleep.
So with credit card poised (only $89.85 for three months) I joined. I spend yesterday familiarizing myself with the way it works – it’s quiet different, as it should be, from when I used it over 9 years ago.
Once again I am embarking on a weight loss program. I feel confident, but I know it will be hard in the first few weeks. I just have to get through that and I will be OK. I can plan my week around the points and my client lunches and dinners. No it doesn’t mean that I can order anything I like when I’m out, but I have more options now. Lean meats and vegetables are always on the menu. I can even have a glass of wine now and then.
Last night I made Shepard’s Pie Potatoes. Only 6 points and it was delicious (check out the shot above). I love cooking so I’m looking forward to finding and creating some scrumptious low point recipes. Here is a link to the PDF of the recipe above, if you’re so inclined.
Hope you all had a fantastic, chocolate filled Easter.
Well, yesterday, apart from feeling like crap all day was a good one. I received some excellent support from the Weight Watchers forums about my taking Reductil. I also received enough encouragement that I managed to eat under my points value by 3. WOW.
I felt better when I woke up this morning. I even made a huge chopped salad with 2 tbs of sunflower seeds for lunch.
As you can see, I have a thing for English muffins. LOVE THEM!
I love listening to Radio National. During the summer series this morning, they featured an American author called Michael Pollen. He was talking about his new book “In defence of food: An eater’s manifesto”.
Given I am watching everything that goes into my mouth at the moment, I was interested to hear his thoughts on our [western cultures] dietary habits.
Basically he says that real food – the kind your great-grandmother would recognise as good – is being undermined by science on the one side and the food industry on the other. He believes that these two groups want us to focus on nutrients, good and bad, rather than actual plants, animals and fungi. He calls this the rise of nutritionism.
Nutritionism arose to deal with a genuine problem – the fact that the modern diet is responsible for an epidemic of chronic diseases, from obesity to heart disease and many cancers.
What he has realised though, is that a real solution to this problem involves putting the focus back on organic foods and food chains. You cannot isolate various nutrients (in particular the meteoric rise of Omega 3) from the rest of the food source. They require the context of all other nutrients in the food to do their work.
His best piece of advice is “If your great grandmother wouldn’t know what food it is, you probably shouldn’t be eating it”.
If, like me, you find this subject fascinating, I would urge you to order his book. You can buy it here on Amazon.
You can also get more information and hear him talk at his web site michaelpollan.com.