Yep, that's a nice loss from last week! I attribute it to a) breastfeeding a huge baby who is growing by leaps and bounds and b) my weight staying at the same 183.6 pounds for two weeks in a row. I predict that next week I'll have a much smaller drop in poundage/ounces. Can I say again how awesome it is to nurse one's child and lose ridiculous amounts of weight?
I tried to really practice keeping the reasons I'm trying to lose weight in my mind during the past week and it worked quite well - it made me bypass the chocolate in my cupboard and prevented me from eating an entire pan of Portuguese Sweet Bread Pudding. I still caved to some emotional eating on a particularly stressful day, but I only ate three squares of fabulous Trader Joe's milk chocolate instead of the entire bar! And yes, I'm eating enough. Got to stay nourished to make milk; most nights I have to have a late night cheddar-on-whole-wheat-tortilla-quesadilla to see me through Dean's night feedings.
This week I'm to pick my diet. You already know I hate the word, and calorie counting just seems to take all the joy out of eating - and I'm big on joy! I had a body-building friend who gave me a personal training session once (he was Mr. Utah at the time) and told me that he viewed food strictly as fuel. Not fun! The "diet" that has worked for me in the past is the 2 fruits/3 veggies a day rule. I often have to struggle to get in the 3rd veggie a day, but when I'm successful at this, I love how it makes me feel. Plus it usually keeps me from feeling the heaviness from too much carb-loading. The one rule that I need to enforce is that the fruit servings shouldn't be from desserts. (You mean those craisins in the 14 oatmeal cookies I ate don't count??!!) I have this fantasy of having a gorgeous green salad in my fridge at all times. We had a couple over for dinner on Sunday and she brought a huge bowl of spinach, frisee, broccoli, hardboiled eggs, baby tomatoes, cucumbers, and red peppers. I've started menu planning based on the Food Nanny's concept of choosing theme nights for each day of the week (i.e. Tuesday is pasta night, Friday is homemade whole-wheat pizza night), and I think I need to designate one evening as big-fat-gorgeous-salad-night.
What are some of your favorite additions to a chef salad?