Week 1 Meal Planning

Wow, I cannot believe how fast that chemistry mid-term grade came back. I bet all teachers everywhere wished they could use ScanTron for grading tests. What a time saver!

Speaking of time savers, today is the day for me to do meal prep and planning for the upcoming week. I posted my beginning stats on Wednesday but didn’t jump headlong into the lifestyle change simply because change requires effort and I had mid-terms last week. Instead, I upped my veggie intake by eating salads for lunch and I doubled and tripled dinner meals in order to stock my freezer. If you need some help with salad variety, check out this book.  Even my meat loving man has found salads he likes.


Low Carb Breakfast “Cereal”

Meals on my meal prep list for this afternoon are low carb breakfast “cereal”, refrigerator oatmeal, shredded chicken, and meatballs. I’ll freeze the meatballs and shredded chicken into meal size portions for use later in the month. Yeah, such easy dinner starters.

Here’s my menu for the week:

Breakfast: low carb breakfast “cereal” with almond milk, refrigerator oatmeal, doTERRA Trim Shakes with Terra Greens, repeated as necessary.

Lunch: Southwest Chicken salad, Tuna salad ala Romaine, and Sweet Kale/Romaine salad with boiled egg, bacon, and cheese, repeated as necessary.

Dinner: Zucchini lasagna, Shredded chicken tostadas on sprouted grain corn tortillas, Meatball sandwiches (over zucchini noodles for me), Salsbury meatballs over Cauli Rice, Beef Barley soup, and Ginger Beef Pot Roast.

If you’re interested in any of the recipes, please leave a comment. See you Wednesday for the weigh-in.




Weigh-In Wednesday Week One

A sense of humor makes everything better and I just realized that today’s post contains a tongue twister: Weigh-in Wednesday Week One. I think we can handle that one, eh?

As promised, today is the day that stark reality becomes public. Because it’s mid-term week, I honestly don’t have time for a long post. But, promises are promises. So, here’s my starting progress log.


I’ll be tracking my eating the old-fashioned way with pen and paper. Why? It allows me to keep my food tracking, exercise tracking, and water intake tracking in one place.  And, because making the notebook provides a cute little DIY project to make me happy. (I may post pics of this project when I start into the second 8-week cycle.)  I’ll also use MyFitnessPal as needed because it has an awesome recipe creator that breaks down nutritional and caloric information that helps me figure out good portion sizes for any new recipe.



Well, that’s it for today, folks. My algebra notes are staring at me and, since I need that A in class, I’ve got to get at it.

Chat with you again this weekend when I post some meal planning and preparation for my upcoming week.




Help! I’ve Fallen But I CAN Get Up

In spite of my best intentions, I’ve not been successful in changing my eating habits. You’d think by my age, I’d have that under control. Well, I’ve always put the needs of my family above my own. Now that I’m over 50, though, I don’t have tomorrow to make up for today’s choices. There’s no guarantee I’ll be as lucky as my husband who was fortunate enough to have a cardiologist at the hospital who shut down his “widow maker” before it damaged his heart. “If you’d had that heart attack, it would have killed you,” the cardiologist told us after hubby’s triple by-pass surgery last year. The moral of the story is if I don’t take care of myself, I’ll be paying the price, too.


If you’ve read my previous posts, you know that I started a low-carb, high-fat diet because my sister-in-law was so successful. While I did have energy to spare, I didn’t have the same weight loss results she had. Fortunately, there are several types of low-carb diets. The one my doctor recommended consists of staying under 150 carbs a day to prevent heart disease and diabetes and under 100 carbs per day to lose weight. The best way to do that, he says, is to eat 5-10 servings of low-carb vegetables and no more than one low carb fruit. Each meal should consist of a 3-4 ounce serving of protein combined with 2 veggies. I thought that was a lot of vegetables until he talked about serving sizes. One half cup of low-carb veggies and one cup of leafy greens are the serving sizes. Two cups of leafy greens and any combination of low-carb veggies to equal 1/2 cup and I’ve met the minimum daily vegetable servings. Maybe this won’t be so bad after all.


Because I need accountability and college classes don’t allow much extra activity, this blog will serve as an accountability mechanism for me. I’ll post twice weekly with some menus, perspectives, challenges, and I’ll even start a weigh-in Wednesday. So, if you want to see what the fight to regain health looks like, check back for weigh-in Wednesday when I start sharing the stark reality of my journey towards reclaiming my health.

In case you want to join me, you can download the progress chart here:

Download Your Free Progress Log


See you again Wednesday!





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