Well, my weight loss didn’t slow down as I expected–I lost 4.4 pounds this week!
That brings the total loss in two weeks to 10 pounds. Yay! Also, two weeks down means I’m off Induction. I don’t generally increase my carbs too much after Induction, but I do add foods like Fage Total Greek Yogurt and nut butters to my diet. Now my weight loss should slow down a bit.
Only 12 more pounds to go until I reach my first goal of losing 10% of my body weight!
I lost 5.4 pounds this week! Woohoo! That is substantial progress towards my first goal.
I’m through the weird-feeling phase of Induction. Have any of you ever experienced that? My first few days I was a bit light-headed, dizzy, and not sleeping very well. YUCK!
It’s very common. I’ve heard it referred to as the “Induction fog” and various other things. I can certainly empathize with those who quit Atkins or other low carb diets in the first few days.
I am relieved that it’s over, as I was starting to obsess about it–what if it never goes away? What if I have to eat more carbs and stop losing weight? What if I think too much? Haha. Thankfully I’m all good and starting to feel a bit healthy.
I fully expect my weight loss to slow down a little this week. One to two pounds per week is the healthiest way to lose weight, as many of you seasoned dieters know. So, time to keep plugging away, eating some good fat and protein, and focusing on fitting into my non-maternity clothes!
I had two big, beautiful boys for my friends a little over four weeks ago. They are happy and healthy and thriving with their daddies. One weighed 7 pounds 14 ounces, and the other 6 pounds 11 ounces! I gained 18 bazillion pounds in order to provide them with the best possible start in life. My biggest pregnancy struggle was letting myself gain weight and trying not to feel awful about it.
Now I know for some women, the baby weight just “falls right off” after giving birth. I am not one of those women. Extra weight sticks to me like…well, a bunch of fat. I was going to come up with a humorous metaphor but my brain is coated with an extra layer of fat and I can’t think of anything.
I’m exhausted! I’m still huge! And I can’t do anything about it yet! I can’t exercise yet because of c-section surgery, and I’m not supposed to try to lose weight yet per my doctor. However, I feel like crap and really want to start low carbing again to try to feel better. If my doctor gives me the go-ahead, I’m going to start July 15, six weeks post-twins.
I’ll weigh in that morning and start on a two-week Induction phase. For those of you uninitiated into the Atkins world, Induction is a severe limiting of carbs to jump-start weight loss. I love it. It’s such a huge motivator and confidence booster to lose a few pounds right away. Also, for me, it’s a chance to acclimate my taste buds to not expect sugar. By the end of the two weeks, carb cravings are generally nonexistent for me.
So Monday, July 15, is my start date. Who’s with me? I’ll post my new weight loss chart that day. In the meantime, please contact me if you have any questions about Induction or carrying healthy, happy twins for friends…I’m pretty good at both!
This is in my top 10 best things I’ve ever made, not to mention extremely easy! I was hungry for eggs, feta, and sun-dried tomatoes, but didn’t feel like a plain old omelet. I’ve recently seen a lot of recipes for ham, bacon, and/or toast-lined baked eggs made in cupcake tins, so I was inspired to throw this together and see what happened. I didn’t have ham, bacon, or toast, so instead of whole eggs I thought I’d whip up a frittata-style mixture, as I thought that would help hold it together in the muffin pan. I was right!
- 8 eggs
- 4 egg whites, or a scant half cup of Egg Beaters
- 1 10-ounce package of frozen cut spinach, thawed
- 1 cup of crumbled feta
- 1/4 to 1/2 cup of oil-packed sun-dried tomatoes, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon of pepper
- Hot sauce to taste (optional)
- Whisk eggs, egg whites, salt, pepper, and hot sauce in a large bowl until combined and frothy.
- Stir in spinach, feta, and tomatoes.
- Preheat oven to 375 degrees.
- Butter a 12-muffin tin, or two six-muffin tins. Alternatively, you can use a bit of olive oil to lightly coat the cups.
- Pour mixture into the prepared muffin tin(s). Try to make them equal, and try to leave about a half-inch of room at the top as these should expand a little. I used a liquid measuring cup with a pouring spout to do this.
- Bake for 20-28 minutes, until the tops are just barely starting to brown and the eggs look set (see picture above–the top is shiny but not wet).
- Let cool for 15-20 minutes.
- Remove from pan (I used a small spatula to go around each mini-frittata and they all just popped right out).
- Enjoy! The picture below is the cut half of a mini-frittata. I had already scarfed the other half…
Is there anything better than eggs and bacon?
This is eggs and bacon the way I like them: extra crispy bacon and runny-yolked eggs.
For the bacon, the oven is clearly the way to go. It’s so easy, and you can’t really mess it up unless you burn the bacon…which I like. Set your oven at 350 degrees, lay your bacon strips on a sheet pan, and throw it in the oven for 12-20 minutes depending on how thick your bacon is. I would check at 12 minutes just to see how it’s going. Say hi. I actually talk to my bacon a bit and coax it along into perfection. I have a crush on bacon.
For the eggs, you want a preheated pan, a little olive oil or butter (or both! go wild), and as many eggs as you’d like. Crack the eggs into a little bowl and dig out all the shell you got in there while you’re heating the pan on medium, or medium-low if your range runs hot. After about 5 minutes, check to make sure your pan is hot. Don’t burn yourself! Just quickly tap the side of the pan to check.
Put the oil/butter into the hot pan and swirl it around. Slide the eggs in there, carefully if you like the yolk runny, and cover with a lid or plate. This helps the egg cook on both sides. After one minute, check on your eggs. If they’re still liquid-y, re-cover and let cook for another minute. Once they look almost done, as in no runny white, you can carefully flip them and turn off the heat. Let it sit for 30 seconds or so to solidify the egg white while keeping the yolk runny. Don’t be afraid to check on it obsessively like I did when I was first making eggs this way. Just lift a corner with a spatula to see if the white is cooked to your liking. When it’s ready, add salt and pepper if you’d like and enjoy!
If you really preheated your pan, this should be a very quick operation. If you find it’s taking forever, your heat may be a little too low. If it’s loudly popping and sizzling for more than a few seconds after you put the eggs in the pan, your heat is too high–turn it down to low or medium-low. You’ll get the hang of it! If you have any questions, feel free to contact me, comment below, whatever you’d like.