Weekly Weigh-In 5/3/09

Well . . . I did the Points every day this week, as I posted here. And I gained 3.4 pounds. Yep, that’s right. GAINED. But I knew, both from the number on my scale at home being consistently high as well as the tightness of certain pairs of shorts and jeans I wore this past week that I was going up instead of down. The sad thing is that in the past seven weeks, I’ve managed to gain 8.8 lbs., putting me back in the weight range I was at in January. Looking at it in that perspective, it would be really easy to give up. To look at the goals I set for myself and see that I’m about 15 pounds higher than I wanted to be for the wedding I’m attending on May 16 (though the dress I’m wearing to the wedding is a size 22/24, which did accomplish that part of the goal, even though I’m having to wear a “squishy” under it to keep the fat rolls from being so obvious). I could have decided to keep the “Current Weight” graphic showing where I was back on March 15, when I reached the lowest weight I’ve been at in more than twelve years. I could tell myself that I’ve failed and I might as well give up.

I could.

But I’m not going to. As soon as I post this and get my graphics updated, I’m going to go into the kitchen and make my meal plan for the week (I am going back on Core this week after speaking with my WW leader about my experience doing Points this past week). I’ve made my plan for eating while traveling next weekend. I’ve found a WW meeting to attend in Baton Rouge (on Weds. May 13 at the New Life Church on Staring Lane, if anyone who reads this might attend that meeting, please introduce yourself to me there!). I’m going to find one in Hot Springs to go to the week after that. I’ve planned where and what I’m going to eat while I’m in Alexandria on May 16 and where I’m going to stop and what I’ll eat when I’m driving from there to Hot Springs on the 17th.

And I’m going to focus on the positives:

I’ve lost 49.4 pounds. I started at 315 pounds and today’s weight was 265.6 lbs. That’s a HUGE accomplishment.

I’ve gone down from a size 28 (some things in a 30/32) to a size 22/24—that’s about FOUR sizes!

I no longer have to use a seatbelt extender on airplanes. While the seats on some of the smaller planes are still a little too snug to be comfortable, I can not only buckle the regular seatbelt, I have a little excess belt pulled out to get it tight.

I can walk a mile in 20 minutes—and that’s in my neighborhood which is not flat—without being so winded at the end that I can’t do anything. In fact, it’s probably time to add another half mile to that whenever I go out, just to challenge myself.

I have a much better mindset when it comes to choosing healthy foods. I find myself not ordering certain things when I go out to eat, or bypassing certain aisles at the grocery store because I know they’re not good for me. I’ve also learned the importance and ease of pre-planning my weekly menu, because I have the greatest success when I do that.

I’ve gained self-confidence. I’ve felt it slipping over the past seven weeks as I’ve seen the number at the scale increasing, but I don’t feel quite as awkward and “blobish” when I’m out in public, which is especially good as I go into bookstores to introduce myself and see if they’ll let me sign copies of my books, or at book signing events, or in just talking to random people at the airport or mall.

I’ve got a great support network. Since going public with my weight-loss journey, I’ve gained so many supporters in addition to my two wonderful friends (and former coworkers) that I go to my Weight Watchers meetings with. Between the people who comment on my posts on the blog, who e-mail me privately, and who send me encouragement on Facebook whenever my posts get published in my newsfeed, it makes it much easier for me to pick myself up every time I fall down than it would have been had I kept it under wraps. I’ve also learned to make sure when I go out to eat with someone (or a group) that I mention that I do Weight Watchers, if they don’t already know—because it keeps me honest with myself and forces me to make healthier choices.

I’m stubborn. I won’t allow myself to fail.


About Kaye Dacus

Kaye Dacus Academic Editor (at NCU). Published Author (11 novels, dozens of articles, essays, poems). Prolific Procrastinator. www.kayedacus.com
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3 Responses to Weekly Weigh-In 5/3/09

  1. mwearsch says:

    What a great positive outlook and attitude you have! I’m planning on joining Weight Watcher’s online to start my weight loss success.


  2. Mary says:

    I’m praying for you, Kaye. Thanks for reminding me to count my blessings, to find the positive things on this journey!


  3. Ronnie McLellan says:

    Hey Kathy. Mamie told me about your blog while I was driving her to and from Baton Rouge. Allison and I have been challenged to eat healthier foods because our favorite show is the biggest loser. I’ll tell you about a meal that we really enjoy because it’s difficult to find healthy foods to eat that we really enjoy, but this one has been a big hit, even with Allison’s 13-year-old sister.

    Dish: Chicken Parmesan
    97% fat free chicken breasts
    Low-fat, Low-sodium Marinara Sauce (we use Paul Newman’s)
    Low-fat mozzarella cheese
    Parmesan Cheese

    -Take the amount of chicken breasts desired and broil them on a high heat in the oven for 3-4 minutes on each side. Remove chicken breasts from the oven.

    -Heat 1/2 cup of marinara sauce in a microwaveable dish on a low heat until it is warmed through (or hot if you want). You want to do this while you’re cooking the chicken.

    -Set the oven to Bake at 400 degrees. It doesn’t take long to get there after the oven has been broiling.

    -Transfer the chicken to an oven safe baking dish

    -Put 2 tablespoons of marinara sauce on each chicken breast

    -Put 1/4 cup of low-fat mozzarella cheese on each chicken breast

    -Put 1 teaspoon of Parmesan cheese on each chicken breast

    -Place the uncovered baking dish back in the oven for 3-4 minutes or until the cheese has melted on top.

    The Biggest Loser Cookbook rates this dish at 169 calories. Usually, we eat this with a half cup of whole wheat spaghetti noodles (really thin). We add to it by sauteing broccoli or green beans in a little olive oil and Cavender’s Greek Seasoning. Also, we’ve been experimenting with healthy bread options. We place a whole wheat tortilla or whole wheat pita in the oven in some aluminum foil. Then we use a small plate to mix a table spoon of olive oil and some black pepper like you might have had at Macaroni Grill. We dip our pitas or tortillas in it.

    This has been a filling and tasty meal unlike some others. Hope this may be a good option for you.



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