New Lowest Weight (in this decade)

I’m not sure when the last time I was 152 was. When I started a low carb diet in high school I was at 155. I lost 20 pounds then, maybe a little more. Then my freshman year I stopped working out and started eating more pizza and before you knew it I was at 155 again. For most of the last 5 years, other than one year where I was “content” in the 170 range, I’ve lived at around 155-165. So when I stalled in that 155-158 range for the last month, I was disappointed.

This week I buckled down. Not that I wasn’t committed before, but I think I may have gotten a little too lax with artificial sweeteners. I made some FAT BOMBS  which are primarily coconut oil and natural peanut butter. (Side note: Coconut oil is excellent for you! Studies have shown that people that incorporate coconut oil in their diet lose more fat than people that ate similarly but without coconut oil in their diet.)

Apparently, my hard work paid off. I woke up at 152.0! My body fat percent went down a little, too. This means I’ve lost 21 pounds on the scale!!! I’ve lost 26 pounds of fat and put on 5 pounds of muscle). My plateau in the mid 150’s is over. Before I know it, I will be swimming in the 140’s and wearing my favorite size 8 Levi jeans.

This is a picture of how much FAT I’ve lost!

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Playing the Waiting Game

I haven’t posted in nearly a week, and there is a very good reason for that.

I’m angry.

My scale has been stuck between 160.5 and 159.0 for 2 weeks now and I’ve been doing everything right. And even while it has been stuck, I continued to do everything right. And what is worse, my fears started to become my reality. The question that has lingered in the back of my head for years, “What if I can’t lose weight?” began to feel like it might be true.

It sounds ridiculous, but since I’ve already had that thought in my head, and I have been doing everything right, I started to think it was a possibility. I mean, I run at least two miles every day, I eat under 1200 calories and 20 carbs per day. Scientifically, it seems that there is no reason I shouldn’t have dropped at least two to three pounds in two weeks!

And that is when a second question started forming in my head. If it’s true that I can’t lose weight, then why am I even trying?

And I started to verbalize these thoughts with my husband. My husband loves me so much that he actually listens to me when I talk or ramble or complain. He remembered all of the things I was saying 6 weeks ago when I started Keto and he began to repeat them to me.

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He started talking about all the extra energy I have. He reminded me of how much better I feel about myself and how the long term goal was not weight loss, but a healthier body. He also pointed out with as much activity that I do, I may be putting on some muscle, which obviously weighs more than fat.

And this week, he decided to commit to the Keto life, too. (He’s cooking steaks and sauteed cauliflower for dinner, right now!)

Also, I was talking with my friend and co-worker, Jeremy who is also living a low-carb lifestyle, and he was explaining that in some people, when they are on a low carb diet, their fat cells will shrink, but will retain water.

So, I’ve decided to wait.

I’m waiting for my fat cells to decided to let go of the water they are holding. I’m also waiting for my new scale to get in from Amazon, which will not only tell me my weight, but my body fat percentage.

And while I wait, I’ll keep resisting carbs and keep on running. It’s not about how much I weigh by any certain date, it’s about living healthy every day.

Day 33: A Rant and a Recipe

I was just going to post a recipe today, but first, I need to vent.

I didn’t work out as much as I should have this weekend, and now I really regret it. I ate like I should have, but without exercising the amount I normally do on weekends, I gained a pound. Some of you may be like, “Oh, it’s just a pound, it’ll be ok.” But that is how any diet or exercise program gets tossed to the wayside. Like this weekend, “It’s just one extra day off this week, no big deal”. Then one day turns into two, and two days turns into a week. Much like one french fry can turn a whole day into a “cheat day” and then you’re putting on more weight than you lost.

Anyway, in the future, I need to keep sticking to the plan. And I will.

End Rant.

Ok, Now for the recipe of the week!

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Pumpkin Pie Cheesecake!

It’s a great fall food without sacrificing your diet! My husband loves it, and he hasn’t even started Keto yet!

What you’ll need:

  • A food processor is preferred, but a hand held mixer will get the job done
  • A spring form pan
  • An oven pre-heated to 350 degrees

Crust ingredients:

  • 1 stick of real unsalted butter
  • 1 1/2 cup of chopped pecans
  • 1/3 cup of artificial sweetener (I use the Kroger brand of Truvia)
  • 1/2 Tbs Cinnamon

Filling ingredients

  • 3 packages of full fat cream cheese
  • 1 12 oz can of pure pumpkin (not pumpkin pie filling
  • 1 cup of heavy whipping cream
  • 2 cups of artificial sweetener
  • 4 eggs, room temperature
  • 1 1/2 Tbs of pumpkin pie spice
  • 1 2/3 Tbs pure vanilla extract

Crust instructions:

  1. In a food processor, chop the pecans until they are super small. If you don’t have a food processor, just use something heavy to roll over them and smash them. A rolling pin, wine bottle, meat tenderizer or even that super expensive textbook you still have but can’t sell because the new edition came out the next semester will work.
  2. Melt the butter and mix in the pecans, sweetener and cinnamon into the butter.
  3. Pour the crust into the pan. Let this chill out in the freezer while you whip up the filling.

Filling instructions: (Super Easy!)

  1. Whip up the cream cheese with whatever devise you are using. Keep adding the ingredients as listed. But before you add the next ingredient, make sure the one you just added is completely mixed in!
  2. So after the cream cheese, add the pumpkin. Then the whipping cream. Next is the sweetener, then add the eggs. Next add the pumpkin pie spice. Finish up with the vanilla extract!
  3. Pour this onto the crust.
  4. Bake at 350… remember, you should have already pre-heated your oven.
  5. Bake for 1 hour. Then turn the oven off.
  6. Wait 30 minutes, then you can “crack” the oven door a smidge.
  7. Wait another hour. Pull out of the oven, and wrap it up.
  8. Chill and serve the next day. Or wait at least 6 hours.

Nutrition:

It’s not the lowest carb cheesecake, but I usually have NO problems being able to squeeze in 10 or so net carbs per day, especially since I work out almost daily. It is also very filling. Yesterday, I had a slice for a meal! Be careful, though. I cut most of this cheesecake into 16 slices. Each one of these slices has about 6 next carbs. Hope you enjoy!

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