“Everyone finds themselves in a bubble. What’s important, however, is how one escapes and where they go when they’re free. This change defines someone. It carves their soul out, bridging the gap between ignorance and awareness.” – The Internet
It’s been nearly a month since I made the decision to stop eating at restaurants and I’m really finding groove now. The Mexican menu I started posting this week is proof of that.
Using two proteins (chicken and shrimp) and the small selection of ingredients I purchased at the Mexican market, we’ve been able to eat all week. I’m you’re smart about weighing out serving sizes and eating proper portion sizes, you can pretty much eat anything you want as long as you include a healthy mix of fruits and vegetables within your dishes and between large meals.
This week we’ve had: Breakfast tostadas (60 calories for 1 baked corn tortilla) and breakfast burritos (123 calories for 1 uncooked flour tortilla), plus chicken tostadas; rice bowls with braised chicken and pickled red onion; poached shrimp and cotija-lime corn; burritos with chicken, beans, rice and cheese; black bean and chicken quesadillas; and shrimp fried Mexican rice.
I’m so proud of that list considering we made 26 purchases at various restaurants, cafes, etc. last month. That’s almost once a day for an entire month. Putting a stop to that habit has made a huge difference on the wallet and the waist.
It helps that Nadia and I have also been pushing to create that all-important calorie deficit at the gym. My plan is to focus on the most basic of all exercises, walking, to propel my weight loss for these first several months. I started two weeks ago with 30 minute sessions and was able to to go 3.2 mph at a 2 incline. I was moving at 3.6 mph at a 2 incline on my last gym visit.
Small steps to big leaps. It’s happening.
As for the scale: Last week I weighed 234.5 lbs. Today, I weigh 233.3 lbs.; a one-week loss of 1.2 lbs.
I was at my heaviest weight, 267 lbs., in August 2009. That’s a total loss of 33.7 lbs.