This week I ate a lot. There’s no real way to get around that one. If it was dead and warm, there was a fair chance I was putting it in my mouth. I stayed within my frame of healthy eating. Mostly. And I tried to incorporate more exercise to counter my inability to stop eating. Luckily, whatever I did worked. Danielle: 1; Compulsive Overeating: 0.
There’s a lot of work to be done in the managing-the-eating department, which this week did a really great job of reminding me about, but I’m determined to get to the root of the problem and just stop it. Or do it less. Less do is good.
Here’s a quick recap of my week.
There was just so much of it. I cooked a few healthy meals this week, but I tended to overeat even those. The week started with pizza, which was a bit of a fail even though I chose to eat it. From there it was just one fall after another. The good news is that after each fall, I was quick to undo the damage with positive physical changes. That counts, right?
One great recipe I made was what I am going to call: Lean Burger and ALL THE VEGG!
4 ounces of lean ground beef (92% lean or higher)
1 Weight Watchers string cheese of your choice
1 light English muffin
1/2 of an acorn squash, sliced thinly
1 small sweet potato diced
1 red pepper cut into slices
1 head of broccoli, cut small
2 chopped scallions
Grated Parmesan cheese (I used 1/4 cup)Light butter, to rub on pan for no-stickies
First, add all your veggies (except for the scallion) onto a tray you’ve first rubbed down with butter. I put the acorn squash flat on the pan while throwing all the the other veggies wherever there is room. You might have a better method. Put the pan in the oven at 375 for 25 minutes.
When the time is up, take it out and throw the chopped scallions along with the Parmesan cheese on top. Stick them back in the oven, same temp–another 25 minutes. While they’re going at it in the oven, heat up a pan and slap your burger patty on it. I like to gingerly toss some spices on my burgers–do what makes you happy. While that sizzled, I put the English muffin in the toaster oven with the string cheese chopped up and on each half.
Once your cheese is melted and your burger is done, get it together and on a plate–take the veggies out of the oven (they should also be done) and add those to the dish. Delicious!
This was a hard week for the gym. My hip ached all week post-training, so I resigned myself to lots of cardio and rest. I should be back to the gym this week, and let me tell you–when you don’t go, you miss it.
This month I’ve been thinking a lot about what I’m grateful for–and having a strong hip without pain may top the list. Here’s to a grateful and happy week to come!
Starting weight: 210.2 lbs
Current weight: 203.0 lbs
Total loss: -7.2 lbs