Anyhow, this is my third day on the road to becoming a slimmer "me". I went to a fitness clinic this past Friday, which motivated me to take a look at my caloric intake again. Eating better is my key to losing. Like I've said before. I love to work out, but don't like to curb food. I also reserved some books at the library that advise how to lose while breastfeeding, but at the same time enhance milk supply.
My goal is to lose 2.5 lbs per week/5 lbs every 2 weeks...for a total of 20 lbs by August 28th. That date is significantly my 6th anniversary!! That I'm nursing is a disadvantage. I can't just skip meals. I have to be intentional about what I eat/don't eat.
So far, I've lost 2 lbs! I've been logging my calories, which can be fun if you look at like a game. I try to plan out my meals and snacks ahead of time...so I'm not grasping in starvation at anything that looks good, then hanging my head while logging it in. I was eating about 3 desserts at day: handful of jelly bellies, a donut, some ice cream at night. Bad, bad girl. Also, my eating wasn't all that healthy, either. Overall, I eat my fiber, veggies, etc. But I've been having HUGE portions (when you're nursing you feel like you're starving), extra butter here, extra cheese there. You get the picture. My diet needs some tweaking.
So yes, I'm counting even my pats of butter, sprinkling of cheese, and spreading of mayo. I allow myself one dessert at night, which is usually ice cream. How I love that stuff. Right now I'm hooked on Breyers chocolate. Yum.
My husband's decided to lose a little weight, too. In fact, he went with me to the gym last night, while the girls when to child care. Kind of like a date! Except he was playing basketball and I was upstairs running my little sore buns and feet off. It hurt good, though.
Btw, I made this BBQ Chicken and Onion Pizza last night. It's to die for. Plus, it's only 320 cals a slice. Here's the recipe:
1. Preheat oven to 425 degrees. Slice large red onion (regular onion will do) and 2 plum tomatoes. Dice 4 strips turkey bacon.
2. Heat a 12-in skillet over medium heat til hot. Lightly spray with cooking spray. Add onion, bacon and 2 cloves pressed garlic. Cook and stir 10-12 min until onion is tender and lightly browned. Stir in 1/2 cup smoky bbq sauce; remove from heat. Stir in 2 cups diced cooked chicken; set aside.
3. Lightly sprinkle pizza pan with flour. Unroll two packages (10 oz each) of refrigerated pizza dough and arrange side by side on pizza pan, shaping into a circle. Roll dough to edge of pizza pan, pressing seams to seal.
4. Spread chicken mixture over dough to within 1/2 inch of edge. Arrange tomatoes evenly over top of pizza.; sprinkle with 1 cup (4 oz) shredded cheddar & Monterey Jack cheese blend. Bake 18-22 min or until crust is golden brown. Remove from oven; let stand 10 min. Sprinkle with 1 TB snipped fresh parsley. Cut into wedge. Makes 8 servings.
Note: I make my own pizza crust, prebake, then add on the chicken mixture and bake until desired doneness.