I’ve noticed a slight improvement in how my clothes are fitting, so I’m on the right track!
There’s a saying in Weight Watchers that we should try to be perfect most of the time because being perfect all of the time for the rest of our lives is impossible. There will always be off weeks when you eat more than you should, or indulge in foods you’ve been trying to avoid, or don’t track your meals. That’s okay. The important thing is to think about why you fell off the program and what you can do next time in that situation. And then move on!
This past week was an off week for me, and I know why. Celebrations. It’s something we talk a lot about in Weight Watchers. Yes, there are the big holidays and parties that can derail us, but for many of us smaller celebrations are much more common. It’s Friday–time for happy hour with lots of drinks and snacks! I finished a hard long run–give me all the food! It’s Sunday evening–better have a cocktail to celebrate the end of the weekend!
Celebrations have always been a struggle for me. This weekend I had a big fail and didn’t have a strategy for dealing with it because I didn’t see it coming. I did unexpectedly well in the 5K I ran last Saturday, which never happens. Of course my mindset was: Celebrate! After the race I took a bottle of water and then a banana. And then a bag of potato chips. Potato chips are a big no-no for me since it’s really hard for me to stop at just a few. Even though I ate just a small bag, it put me in the mindset of, “Well, I already ate potato chips. My day’s screwed.” That led to not tracking what I ate all weekend, which led to lots of poor choices.
Later that afternoon I decided to have a glass of wine on the patio since it was so nice. That turned into two glasses. Then I had the last of the (very strong!) homemade orange cello from my friends. Then we went to the beer distributor where I got the absolute worst thing I could get–a sampler of Redd’s ale. Those things are evil–pure sugar and artificial flavors. Even cider would have been better. But when I saw that there was a new flavor, blueberry, I had a huge moment of weakness. (Note: The blueberry is okay but too sweet. Strawberry is still my favorite.) After having two of the Redd’s ale and eating a full dinner, I proceeded to chow down on dates, cashews, popcorn, and cookies I have in my freezer from the holidays. I have no idea how many points I had, but I know I did some serious damage.
I vowed to do better Sunday, but after a run in the heat and sun followed by hike in the heat and sun, all I wanted to do was sit on the patio with something cold to drink. Yes, more Redd’s ale. And that led to more poor choices. Ugh!
In the future, I think I need to avoid finish line food other than a banana and water. And when I do have an unplanned splurge, I need to track it. I’m certain I would have done much better if I tracked over the weekend. I also need to do a better job of planning for celebrations so that I know in advance what I’ll drink and eat.
I’m aiming for 4-6 sessions of strength training a week and got the minimum of 4 sessions in, totaling 111 minutes. I want to increase my sessions this week to at least 5.
What I Ate
After the weekend, I got back on track Monday. Here’s my food log for that day.
Oatmeal made with 1/2 cup oats, 3/4 cup light vanilla almond milk, cocoa powder, stevia, and 1 tbsp. peanut butter: 9 points
Banana: 0 points
Banana: 0 points
Chickpea-Quinoa Salad with homemade balsamic vinaigrette over chopped romaine: 8 points
Sliced bell pepper: 0 points
Cherry tomatoes: 0 points
Grapes: 0 points
Apple: 0 points
Tofu salad on whole wheat tortilla: 6 points
1/4 avocado mashed and mixed with shredded cabbage and red onion: 3 points
1/2 cooked sweet potato: 3 points
1/2 tbsp Earth Balance margarine: 2 points
Strawberries: 0 points
Total points: 31 points
Big salads containing veggies, grains, and protein are easy to prepare and very filling. This weekend I made a big bowl of Chickpea-Quinoa Salad with Balsamic Vinaigrette from the cookbook Appetite for Reduction. I love that I have time now to cook my own beans since canned beans cause me gastic distress. I cook the chickpeas in my slow cooker with a quartered small onion and some salt and love the taste. I cooked enough for this salad and to make Cajun Chickpea Cakes from the Happy Herbivore cookbook.
The Chickpea-Quinoa Salad is pretty simple. Combine 2 cups cooked chickpeas, 2 cups cooked and cooled quinoa, and chopped romaine lettuce (I used a whole head). I had it with Balsamic Vinaigrette dressing I made using pureed cashews instead of oil. You can use any combination of veggie, grain, protein, and dressing to create lots of different salads.
My goal for this week is to track all weekend long, limit my splurges, and plan them in advance.
On to week 3!