My goal is a modest one pound a week, and I'm losing at 2 pounds a week so far. As I lose the rate will slow, and the plateaus will get longer. I figure my body's getting readjusted to itself, and I'm content to let it do so. My mind, appetitite, and body image has to do that too. I figure plateaus are a learning experience. I'm on that 5 year plan: 2 to lose it and 3 to learn how to keep it off. The goal is to maintain a normal weight. The process, not an end-point, is the true goal. I'm weighing daily, to see how the water/salt combination makes my weight fluctuate. I also have 'off' days where I eat too much. No matter, as long as I record everything so the computer program is correct. GIGO...Garbage in = Garbage Out. I want to keep accurate information so I can plot my progress. So far, so good.
Today I made a big meal: pork loin, broccoli, baked potatoes, biscuits, tomatoes, rice, cornstarch gravy, broccoli, baked carrots & onions; ate mostly the veggies, and 2 biscuits. Sam was so pleased!
So that I will look in the fridge and find something healthy to eat, I chopped up lots of onions, celery, etc. to go with the chopped lettuce, cucumbers and grated carrots already there. I'll also use some to make faux crab salad and chicken salad for Sam and Susan. BG is keeping us in fresh tomatoes and cucumbers. A huge salad, with 1/2 cup homemade croutons is about 250 calories.I'm still enjoying figuring out lower calorie recipes. Two days ago I concocted a big pasta salad w/ beans, celery, onion, tofu, grated carrots, grated cheese, etc with Fat Free Caesar salad dressing. It's really good, Susan even likes it. I figure for each 1 1/2 cup there's a cup of pasta and rest veggies, beans & tofu. It's about 250 calories for a cup and 1/2. I got some red miso & agar thickening @ the RIC health store, which I will try in my veggie-heavy chicken soup. That should fill me up