limiting calories

Positive Thinking, Positive Change

I wanted to give an update about a post I wrote about medications and weight over the summer. Read that post for the background but the cliff notes version: I gained 10 pounds on a medication this summer.

I had a choice to make, try a different medication, or just keep going with prozac, which was working very well for my anxiety. I decided to give the buspar a chance per my doctor. I stopped the prozac and switched to the other one. Right off the bat, I was not a fan. It did absolutely nothing for my anxiety. I gave it over a month, waiting with white knuckles for it to finally kick in and start working…and nothing.

I was even having occasional panic attacks, which was not traditionally a component of my anxiety. So that was fun! I talked to my doctor and he increased the dosage. Within a few days of that, I started having really awful side effects. The biggest one was heart palpitations. Like constantly. It took me a few days to realize that the never ending heart palpitations might be because of the meds. I googled it and sure enough, “if you have this side effect, call your doctor immediately”. YAY! 🙁

So I stopped the buspar immediately and within a day or so the side effects were better and mostly gone. That’s the good news. The bad news? I was still in the same boat as I was before.

I went back on a low dose of the prozac and I am trying to manage my anxiety with mindfulness and a relaxation app I downloaded. The one I usually use is Breathe2RelaxI also use the Oak app. I like them and they work pretty well when I’m in the middle of an anxiety attack.

As for the weight I gained this summer…I am making good choices to lose it.

  1. No candy/dessert (which has been very hard with all the Halloween candy that’s EVERYWHERE!) but I am doing well with that so far.
  2. No alcohol Monday-Thursday and on Friday/Saturday nights I can have 1 drink (instead of my usual 2).
  3. Reminding myself it’s ok to be hungry sometimes.
  4. Taking the stairs at work. I go up and down between several floors multiple times a day and I’ve started using the stairs instead. It’s the little things that add up.
  5. I’m still working out my normal 5 days a week with 2 rest days.
  6. I’m counting my calories still but I am trying to actually create a deficit instead of eating back all of the calories in the gym.
  7. Weighing myself once a week. When I was in maintenance mode I was weighing once a month, or even less. If my clothes got tight, then I’d weigh myself, but I basically stuck at the same place.

The first week I lost almost 2 pounds. The second week I lost another pound. Over that weekend I wasn’t feeling 100% so I skipped drinking for the most part. I also didn’t have much of an appetite, so I think that helped jump start things.

As far as the mental aspect, I am doing well. My anxiety is “ok” and I’m feeling super focused on losing the weight. I am finding it easier to resist treats and things that are my downfall, so I think my mind is IN THE GAME on this.

Then Thanksgiving weekend hit–pie, wine, carbs…you know the drill. I didn’t weigh myself for 2 weeks and finally got back on the scale. This weekend I weighed myself after taking a few weeks off from the scale and was happy to see a few more pounds gone! I am now down a total of 7 pounds since October! WOOHOO!

I will keep you posted on my progress.

Eats

I started eating walnuts last year. For awhile I was eating them as dessert. I’d have fresh berries, walnuts and whipped cream. It was a good lower carb option for dessert for me. I kinda stopped doing that for awhile, no idea why, but I wanted to revisit the idea of eating “real food” more often.

Walnuts, especially, are really good food you. They are the best nut you can eat. Better than almonds, much better than peanuts. And I’ve been finding that they are pretty filling! The downside is that like all nuts, they are pretty high in calories so I have to watch how many I eat!

Last week my lunches were:

Green and red leaf salad with:

Steak

Feta

Walnuts

Carrots

Raw Peppers

Cucumber

Balsamic Vinaigrette Dressing

The salads were really filling and I felt good after eating it. I will be doing a variation of this for my lunches for awhile I think.

Last Friday night, Michael and I also tried a pre-made cauliflower pizza crust. I got it at Whole Foods. It was really expensive (like $5.99) for a small pizza (4 slices total). But I wanted to try it as an alternative to regular dough. (We usually use the Trader Joe’s dough for our homemade pizza nights.)

The good thing about the cauliflower crust pizza, it’s lower in calories and carbs. The bad thing? It’s a pain in the butt to make, time consuming and doesn’t always work well. We had a LOT of failures when we first tried making it ourselves.

So how was the Whole Foods Cauliflower pizza? Really good.

We topped it with cheese, pizza seasoning, pepperoni, olives, Mamas Lil Peppers and baked it a little longer than it suggested. It was crispy and delicious and had great texture.

The pizza was great but it’s NOT low carb. It’s actually pretty high in carbs. But it IS gluten free, so that’s good if you need that. It’s low in calories, which is nice. But it’s also small. (Four servings total, so enough for 2 people.)

I’d like to try Trader Joe’s cauliflower crust pizza next.

Amazon currently has a deal on the Kitchenaid Spiralizer and we got one! We are really excited to try it out.  The deal is really good, so check it out before it’s done. I planted one zucchini plant in our veggie garden this year and I’m looking forward to lots of zoodles.

Finally, in meal prep land — for lunches this week I made this beef and broccoli:

Here is the recipe:

QUICK BEEF AND BROCCOLI MEAL PREP

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 1 cup brown rice
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 12 ounces broccoli florets, cut into 1/2-inch pieces
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds

Instructions

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil and Sriracha, if using.
  3. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  4. Stir in broccoli, green onions, rice and soy sauce mixture until well combined, allowing to simmer until heated through and the broccoli is tender, about 3-4 minutes.
  5. Place mixture into meal prep containers, garnished with sesame seeds, if desired.

Notes

From: https://damndelicious.net/2017/06/24/quick-beef-broccoli-meal-prep/

http://www.110pounds.com/?p=54652

I am looking forward to having this for lunch (I also added some kimchi to it for lunch). I skipped the rice, too.

(UPDATE: It was DELICIOUS!! So good and very filling. Did not need the rice at all.)

QUESTION: Try any good recipes lately?