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Completed week 4 (July 10 - July 16 2018)

Thursday, July 12, 2018

So I have now completed 4 weeks on my new / revised food plan = and am doing well. So here is the progress so far

June 5 2018 = 272.2
July 10 2018 = 269

This gives me a loss of 3 pounds.

And when I look at the overall figures this is what I see

March 7 2016 = 316
March 7 2017 = 287
March 6 2018 = 272.6
July 10 2018 = 269

So total lost from March 7 2016 till July 10 2018 is 47 pounds.

I am feeling good about that progress - yes it has been slow but it is moving in the right direction and that is the important thing to me.

So now that 1/2 of 2018 has come and gone what are my plans / goals for the rest of the year? There are 24 more Tuesdays in the year (I weigh in on Tuesdays). Goal is to weigh in at the end of December between 221 to 245 which means I need to work on losing between 1 - 2 pounds a week. All this is doable.

So I am going to be really focusing on getting to 245 pounds which is 24 pounds that I need to lose. This means staying focused on healthy foods and proper portions, lots of water and to get in some exercise on a daily basis.

I have my food pretty much where I want it to be - the worst triggers = bread / rice / spaghetti / potatoes / chocolate / brisk lemonade = these are pretty well under control now. So now I need to put more effort into the exercise part of my program. And for whatever reason I am fighting it. Have been trying to understand why I don't or wont walk on the treadmill - our do chair exercises. I am coming to the conclusion I am I am going to have to set a small goal of even just getting in 3 days in a row, 10 minutes each day for the treadmill and go from there. I know that once I get enough days behind me (a good streak) then I will continue on doing it - it is just getting started.

Life has been busy - for my retired lifestyle anyway - I am now the leader of a local TOPS chapter so that is taking some time each week not just going to the meeting but preparing a program for it. Have a few programs set up and ready to go - and then I have 2 members for the next 2 weeks that will do a program each so that helps. And then the course I am taking at our Church = The Fundamentals of the Faith by John MacArther = we are on lesson 9 and hopefully will finish this lesson next Wednesday. There are 13 lessons and we should be able to finish the course by the middle of August or the end of August for sure. It has been good taking in - I have been a follower of Jesus Christ (born again) for 55 years and most of what is taught in this course I have known since way back but it has been such a pleasure to go over and review it with getting the scriptures written down to share on all of the basics of what it is to born again / follower of Christ. Unfortunately there are many churches that though they seem to be teaching about Christ they have misread and twisted Scripture = a lot of people rely on others to interpret it for them rather than letting Scripture interpret Scripture. I firmly believe that all those that say they are born again / are followers of Jesus Christ should take this course with someone who has taken it and lead them through the course.

I am also making more baby blankets - have 2 completed and hopefully the 3rd should be completed in the next 2 or 3 days. I have enough yarn to make 3 more blankets and 2 shawls for myself. So will be kept busy for the next couple of weeks in the evening while relaxing.

I am going to share a recipe here for anyone that want to give it a try.

Garlic Shrimp
These shrimp make a fancy appetizer or party food. They have just enough spiciness to be interesting.

1 3/4 pounds (800 g) shrimp, large
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 tablespoon (10 ml) garlic, finely minced
2 tablespoons (20 g) shallots, finely minced
1/4 teaspoon (30 ml) black pepper, freshly ground
2 tablespoons (30 ml) lemon juice
2 tablespoons (6 g) fresh dill, finely chopped

Peel and devine shrimp. In a large skillet over low heat, melt butter with olive oil. Add garlic and shallots and saute for 2 minutes without browning. Add shrimp, increase heat slightly, and cook shrimp for 3 minutes or until just done to taste. Add pepper to taste and toss well. Remove to a bowl, scraping in all the sauce. Add lemon juice and dill; toss together well. Cover and refrigerator 3 to 4 hours before serving. Serve on the ends of bamboo skewers as an appetizer.

Yield 10 servings

Nutritional information

66 g water
122 calories (38% from fat, 55% from protein, 7% from carb)
16 g protein
5 g total fat
2 g saturated fat
2 g monounsaturated fat
1 g polyunsaturated fat
2 g carb
0 g fiber
0 g sugar
170 mg phosphorous
56 mg calcium
2 mg iron
120 g sodium
183 mg potassium
275 iu vitamin a
62 mg ate vitamin e
4 mg vitamin c
127 mg cholesterol
Glycemic Index: low

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