Tag Archives: eating

Weight Loss and Yo-Yo Dieting! Help?!

crocus1

January is cold, windy, and it gets dark early. January means putting away holiday ornaments and decorations. This month also promises that February will sprout forth crocus and daffodils to remind us that spring is coming in March and April.

daffodils1

Nature’s cycles remind me that I, too, have cycles – but they have not been so “natural” for me. I yo-yo diet. I hate it but it’s true. Last year at this time, I was 25 lbs lighter than this year. The meds I take for ADHD and Bipolar probably have a bit to do with the weight gain but the rest is my hand-to-mouth mistakes and lack of moving my body.

I’m thinking about spring approaching soon, and I can’t take another summer of being fat. It’s so uncomfortable, and the clothes I have are ugly and too snug.

I’ve been trying to diet and lose about 120 lbs since just after Christmas but to no avail. I lost 10 and gained it right back. Grrrr!

hungry-monster

I can’t let meds’ side effects and low willpower keep me from my goals!

I have ideas.

  1. Exercise even when I feel fatigued (it’s the meds and extra weight making me tired)
  2. Journal EVERYthing I eat. Even one Hershey’s Kiss makes a difference.
  3. Plan ahead for meals so I’m not stuck only poor choices at meal times.
  4. Stay busy (busy mind and hands don’t snack)

Do you guys have any other suggestions? I’d love to hear them.

Now, to DO these four things on a constant basis until they are habitual . . .

 

Recipe for Easy Weight Watchers Zucchini Chips –

Oven Baked Zucchini Chips
oven-baked-zucchini-chips

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g | SmartPoints (Freestyle): 2 |

Ingredients-

  • 1 (large) zucchini, cut into 1/8″ – 1/4″ slices
  • 1/3 cup whole grain breadcrumbs, optional Panko
  • 1/4 cup finely grated Parmesan cheese, reduced fat
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine in a small mixing bowl, breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
  3. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
  4. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.
  5. TIP: Zucchini Chips will continue to get crispier while cooling.
  6. NOTE: For gluten free chips, use gluten-free bread crumbs.

 

Why must getting healthy and trim be so dang difficult?!

Happy January, friends, and have an even better February!

snow2

Advertisements