Weigh in: 258 lbs. So far my food and movement plan seems to
be working, and no one, least of all me, has complained about feeling hungry or
deprived. There was an incident with a shaky pair of hands and a Milky Way bar,
but I put it back on the shelf and got the heck out of the store as soon as I
could.
Without revealing too much about my husbands work life, one
of the other professors needs to take a medical leave of absence and he’s been
asked to pick up one of his classes. This will extend our schedule twice a
week, and will require me to pack lunch for both of us since I have neither the
money, nor the inclination to eat out on a regular basis. It isn’t strictly
speaking a big deal, except for the fact that packing a lunch has never really
been a strong suit for me, and my husband has had difficulty remembering his
lunch since the fifth grade. Of course, because of the other dietary and
lifestyle changes I’m trying to make and stick to, it has to be real whole food
and mostly plants. A peanut butter and jelly sandwich just isn’t going to cut
it.
I have just now come to the realization that I skipped
breakfast. For lunch I made veggie burgers from a favorite recipe, and I am
planning Tarka Dal, Aloo Gobi, and Basmati Rice for dinner. I also have some
chores – more snow – to take care of after dinner, and I need to dig a path out
to the bird feeder which is running quite low.
The Veggie Burgers I make actually live up to the name. They
are not bean paddies, or filled with various grains, they are made with
carrots, onion, celery, mushrooms, peppers, and ground walnuts, with a minimal
filler of Matzo Meal and bound by one egg. I have never been able to muster the
patience to snap a photograph of them, which is probably the best testament to
their flavor as I can proclaim, but I will post the recipe as I can.
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