I passed Brussels sprouts! Who would think this would be such an exciting thing? We are also starting realizing that the plan does follow a pattern. Of course, we know this all along but we are struggling to just keep up with the prescribed plan. This is addressed in Phase 3 in the book when you learn to make your own menus. I guess Lyn-Genet is onto something. These first 20 days, just do what she says (phases 1 and 2). Then get creative once you figure it out (phase 3). Another thing is that you now have quantitative data (your weight on the scale) supporting what you’re doing.
The book has stood true. Anne is a believer and I am a skeptic until now. Now, I am also a believer. I see the scale change each morning with my own eyes. I I’m very careful to stick with the plan but I’m also not 100% compliant. The plan is realistic. You can’t eat these prescribed meals forever but you can figure out what works best for YOUR body. It’s almost like Christmas everyday. You wake up and you can’t wait to see what the scale says. ‘m just one pound away from the 115 goal that I set. Again, I’ve been fortunate to not struggle with weight but I have had plenty of frustrating days where what I ate the day before did not make sense with what I saw on the scale the next morning.
Salad WITH the protein, please!
I do weigh myself every morning and that was before the Plan. Some days, I had “clean” days full of whole wheat products and veggies, and very little meat. Who knew that I would react so strongly to wheat bread ? AND that you need some protein and fat to counterbalance with the salad? I’ve always figured that skipping the protein would “save calories” and now I know better! I also learned that buttering the bread isn’t bad especially if the fats help you feel satiated. I’ve never thought much of adding seeds like sunflower and pumpkin seeds to salads but healthy fats and proteins make sense.
I’ll take one deck of cards, I mean protein, please!
Another thing is that my protein portions have been WAY TOO BIG. I’ve heard protein should be the size of a deck of cards or in this book, she says, the size of the palm of your hand. Well, that looks really small to me. Plus, it’s protein so it must be good for me? Now, I know that I can have the right size protein as long as I pair with some other FATS to help me feel satiated.
Although I’ve got one week to go, I’ve already learned so much in my first two weeks of the plan! Initially I approach this to figure out what is upsetting my stomach. In addition to those tools for testing, I’m learning how to put together a satisfying and well balanced meal. This is exactly the kind of information I want.
- Smoothie with chia
- Rye cracker and almond butter
- Leftover vegetables with baby romaine, goat cheese, and sunflower seeds
- Cream of broccoli soup
- 1 oz low sodium potato chips
- Chicken with Italian herbs and orange zest
- Roasted Italian winter vegetables and leftover Brussels sprouts
- 1 oz dark chocolate
- Red wine
|Day||Date||Weight AM||Change||Total Loss||Temp AM|
Today is Saturday so we do some extra meal prep. Anne says she does all her meal prep on Sunday and is done for the week. We are not as organized. We do about 3 – 5 days in advance. Here’s the kicker. If you look at the 20 day plan, it is less than three full weeks. If you can swallow it, then you really only have three big prep days and then you’re done.
I make homemade hummus. I don’t bother with measuring anything (this is why Joe cooks) so I have to keeping adding more of this and that to make it palatable. It is surprisingly good and simple now that I’ve done it once.
Cream of Broccoli Soup
This is the third time we make this. We are getting it down to a science now. Joe makes the soup. We let it cool a touch.
Then I load them up in Magic Bullet cups, blend away, and dump it all back in the original pot. I do this because some cups have more liquid and some have more veggies.
The tedious part is portioning them out. I’m not sure why we have so much this time. Joe says he uses even less ingredients. We have two portions for lunch, four in lunch containers, and then I freeze another six bags.
I also use this weekend time to portion out the potato chips. There are five ounces a bag so of course, that’s five servings. Joe is not a fan of this snack but I love the crunch and salt! I wish I could say more for me, but sadly, I only get 1 oz a snack. It’s interesting because once you know that’s your portion, then when the bag is done, it’s done.
I’m kind of tired of my meal pics so I would imagine you are too. I’ll still include them but they are repetitive.
Did the smoothie again. I go with less honey and no vanilla this time. I’d say that makes it better but that’s my opinion!
This is my snack serving of rye and almond butter next to Joe’s. I did actually use a TBSP to measure.
Lunch is the freshly made cream of broccoli, romaine with leftover veggies, sunflower seeds, and goat cheese.
For dinner, we get to add back in the Brussels sprouts that we both passed (as in they are friendly) yesterday.
Phase 3 of the book addresses how to assemble the meals with quantities and rotations. Here you learn how to make your own plan meals without using her prescribed menu.
- fresh fruit
- dense carbs
- condiments and sauces
- herbs and spices
- sweets and treats