Tagged: low carb

10 pounds off!

Well, my weight loss didn’t slow down as I expected–I lost 4.4 pounds this week!

WeightLoss_7-29-13

 

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!

Weekly Weigh In

I lost 5.4 pounds this week! Woohoo! That is substantial progress towards my first goal.

WeightLoss_7-22-13

 

 

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!

First Day of Induction

It’s been six weeks since I had the twins, and I’ve been patiently waiting to start strict low carbing again.  I was advised not to intentionally lose weight until today, to give my body some time to heal on its own.  I lost a significant amount of weight but I’m still heavier than I was pre-twins, and that was heavier than I want to be.

I have two goals: lose 10% of my body weight within six months, and get to a healthy body mass index (BMI).  As of this morning, I weight 224 pounds (ack!) and I’m 5’8″.  The two goal weights are 202 pounds, losing 10% of my current weight, and 164 pounds, a BMI of 25.  To get to a healthy BMI, I need to lose 60 pounds.

The chart below shows today’s weight plus my two goals.  For this chart I am assuming that I will lose an average of one pound per week in order to get to my target BMI.

WeightLoss_7-15-13

 

So, let’s do this!  I’m ready.  I went to the grocery store and got everything I need for this week, including veggies, eggs, some awesome looking grass-fed beef.  And bacon, obviously.  No one should low carb without bacon.

I had my low carb shake this morning.  I missed the ritual of making the shake!  I used to drink at least one shake a day, whether it’s the basic shake or one of my coconut milk based shakes (check out this and this).  They are one of the best parts of low carbing for me.

I’ll weigh in every Monday and post my results.  I’ll also continue posting recipes and anything else low carb related.  If anyone needs any help with progress charting, please contact me.  I’d be happy to help!

Getting back on the horse

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!

Spinach, Feta, and Sun-Dried Tomato Mini-Frittatas

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!

You’ll need:

  • 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)
  1. Whisk eggs, egg whites, salt, pepper, and hot sauce in a large bowl until combined and frothy.
  2. Stir in spinach, feta, and tomatoes.
  3. Preheat oven to 375 degrees.
  4. Butter a 12-muffin tin, or two six-muffin tins.  Alternatively, you can use a bit of olive oil to lightly coat the cups.
  5. 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.
  6. 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).
  7. Let cool for 15-20 minutes.
  8. Remove from pan (I used a small spatula to go around each mini-frittata and they all just popped right out).
  9. Enjoy!  The picture below is the cut half of a mini-frittata.  I had already scarfed the other half…