Cravings

Diet Update #1

I’m about 2 weeks in to the low carb diet reboot. I wanted to do an update, but first, wanted to thank everyone who left comments and facebook messages about the diet. It was nice to hear what worked for other people!

When I started this blog, it wasn’t a weight loss blog. I just wanted to share my story of how I lost 110 pounds and kept it off. There aren’t a lot of maintenance blogs out there. A lot of the healthy living blogs I used to read diligently either don’t really blog anymore, or I’ve seen them kind of spiral into very disordered practices, or regaining all the weight back. I don’t dismiss the fact that maintenance is hard–you have to work at it every day–but for me, maintenance has been easier than losing this time around.

Quick recap: when I tried this lower carb diet back in the Spring, I lost 7 or 8 pounds right away. It was very encouraging. Then it stalled and I kept gaining and losing the same 2 pounds for the next few months.

So when I started this diet again a few weeks ago, I was around 170. I lost 2 pounds the first week! That was awesome!

I weighed in on 10/18 and was really happy to see another loss! I was down another 2 pounds! 166.6 pounds (does that number mean something?!?! LOL), which is the lowest I’ve been since I got pregnant! That means I have 9 poundsΒ to lose to get back to my pre-baby weight!

 

What I’ve Been Doing

  1. I cut out sugar snacks and treats. Not 100% but close. I’ve had a few things here and there but I’m really happy that I’ve been staying strong and either skipping dessert most nights or having fruit or yogurt instead.
  2. I’m logging everything. I’m pretty good at tracking–I’ve done it for 15+ years and it’s just second nature now. But I am recommitted to being accurate–that means tracking the snacks and nibbles, too!
  3. No bread, pasta, potatoes, rice, etc. The carbs I am eating are from fruit and my Greek yogurt and coffee creamer (never cutting the creamer out!).
  4. Trying to drink more water. I am okay at this during the week at work but at home on the weekends and in the evenings I am NOT good at it. πŸ™
  5. No alcohol Monday-Thursday nights. I wasn’t really in a habit of drinking during the week but some weeks I’d find myself having a glass of wine on a Tuesday when I didn’t really need to. I don’t necessarily see that as a larger problem but I do think it was a waste of calories. So I am limited my 2 glasses of wine to weekends.
  6. Trying to eat smart. Eating a lot of protein and veggies and trying to eat more healthy fats.

 

Challenges

It’s definitely felt easier this time around to try low carb. Maybe because I knew what to expect, maybe because I was seeing immediate progress, not sure. Other than feeling like total shit that first week, it’s been pretty easy this time. I don’t feel deprived. I don’t crave bread too much.

  1. I am getting sick of salads for lunch. I have been trying to come up with other ideas but I need something that’s fast and easy to prep and often times that’s just a protein and a salad.
  2. It’s been a challenge to get more fiber in my diet since I’m limiting fruit (I used to eat an apple every day and that’s pretty high in fiber, for example) and eating only certain types of veggies.
  3. I do miss bread. I am not craving it like mad, but I do miss it.
  4. I HATE that soup is so high in carbs!!! Why?!??! Even a vegetable beef stew is high in carbs! I live on soup in the colder months and I’m bummed I can’t seem to find any options. πŸ™ If you have ideas, tell me!
  5. I miss buying stuff at Trader Joe’s! There were a ton of things I’d buy every time I’d go but they are not on the diet now so…

The biggest challenge so far? Running on a low carb diet freakin’ sucks. πŸ™ I have no energy, it feels like a slog, I sometimes feel light headed, I totally crash from hunger afterwards…I need to figure out an alternative on days I run. Maybe I try carb cycling and eat more carbs before I run. I don’t know…

I am doing a cheat day/meal once a week or so. I think this is important so that I don’t feel 100% deprived, which can lead to a binge.

Week 1 cheat meal was our taco and beer date. πŸ˜€

Week 2 cheat meal was pizza!

Weekend of Celebrating

The celebrating started Friday when I picked Logan up from daycare. He made me a Mother’s Day present at daycare! Footprint butterfly and a handprint on the bottom. πŸ™‚

On Saturday we went to a friend’s house for a little surprise birthday dinner for another friend. My friend Star and her boyfriend Larry made a feast! They made marinated chicken and veggie kebobs and grilled them up. There was also rice (I skipped that to save my carbs for dessert!). I made a spinach, kale and chard salad topped with carrots, strawberries and feta cheese.

Yummy dinner!

Star made our friend Samantha a gorgeous Polish cake.

How beautiful is that cake? So pretty. It was really delicious, sort of like shortbread with custard and whipped cream. Logan ate some rice, chicken and strawberries and he LOVED the whipped cream. πŸ˜‰

Here is the recipe:

Kremowka Papieska "Papal Cream Cake

From: http://www.europeancuisines.com/Poland-Polish-Kremowka-papieska-Papal-cream-cake-recipe

Ingredients

  • 8 ounces butter
  • 3 cups flour
  • 3 tablespoons water
  • 3 egg yolks
  • A pinch of salt
  • Custard cream:
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/3 cup flour
  • A pinch of salt
  • 6 egg yolks

Instructions

  1. Grease well 2 8- or 9-inch baking pans / tins: coat with bread crumbs and set aside.
  2. Cake mixture:
  3. Cut the butter into the flour with a pastry blender.
  4. Beat the egg yolks into the water: mix into the flour. Mix well.
  5. Divide in halves and spread/press each half to completely cover the bottom of one of the baking pans.
  6. Bake for approximately 30 minutes in a medium-low oven (325F / 160C): remove and let cool. Remove from pans when cooled.
  7. Cream:
  8. Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
  9. Bring to a boil and continue boiling for 3 minutes, still stirring constantly. When finished cooking, remove from heat and pour cream into a bowl; allow to cool, stirring occasionally until cold.
  10. When the custard cream is cold:
  11. Whether you're using puff pastry or cake, spread the custard cream thickly over the bottom layer. (If the custard is at all runny, put one baked layer back into a baking pan of the appropriate size and then do the spreading.) Then top with the second baked layer.
  12. Dust with confectioners' sugar. Cut and serve (possibly with thick whipped cream on top, if you like). A note about cutting: This is where calling this dessert a "cake" comes slightly into question, as it doesn't handle like a cake at all: the thick pastry cream center makes that impossible. The kremΓ³wka will always squish down somewhat when you slice it. However, it tastes so good that no one's going to care...
http://www.110pounds.com/?p=52143

The cake wasn’t overly sweet. It looks like it would be really sweet and rich but it was light and summery.

It was such a nice night! We had a great time and it was so lovely spending some time with friends.

On Sunday we celebrated Mother’s Day by going out to breakfast. (But first Logan woke me up in the cutest way…I was still asleep and then all of a sudden Michael said “Wake up mommy! Happy Mother’s Day!” and I open my eyes and see a big goofy grin on Logan’s face and then he giggled and laughed and crawled all over me. It was probably the best moment of the day!)

We went to Genie’s Cafe. We got there early enough that we got a table immediately! That is unheard of in Portland!

I got a complimentary Mimosa for Mother’s Day and a delicious mug of coffee (much needed). It was a busy morning but we got our food pretty quickly. I’ve been craving French Toast for about a month and kept putting it off. I decided to save it for my cheat meal for Mother’s Day.

The French Toast was perfect and delicious and really satisfied my craving. The one downside to cutting out carbs is that when you finally do eat a bunch of them, they sit like a rock and make me really sleepy. I just don’t like the way I feel after eating heavy carbs now. πŸ™

Michael got the caprese hash and said it was really good:

Logan had a bunch of my French Toast and he loved it. πŸ™‚ First time having it and first time having maple syrup. He’s a fan. Logan got me a gift (a new heart rate monitor–will review it soon!) and a card, which was very sweet.

After breakfast, Logan took a nap and I went swimming. It felt wonderful. Then we all ran some errands and went for a walk in between the rain showers. For dinner Michael picked up Pad Thai to continue my carb cheat day. It really hit the spot. Pad Thai is something else I’ve been craving for a long time!

It was a really lovely Mother’s Day and I was glad I got to spend the weekend with some of my favorite people!

As for the diet: I am going to reign it in today and tomorrow and try and really cut the carbs and weigh in Wednesday. Although I’m not looking forward to it!

Happy Mother’s Day to all the moms out there!