I’m back with another update from Project Weight Loss, it’s now the end of Week 5.
For a quick recap, I got started on September 21, 2012 at 149 pounds.
Week 1: 146.0
Week 2: 144.8
Week 3: 143.8
Week 4: 143.6
Today, at the end of Week 5, I weighed in at 139.6
Oh how I welcomed that “3” in the tens place this morning! From 143.6 last week, that looks like a 4 pound weight loss in one week, but a couple of things are going on here.
Today’s the end of Week 4 of my little Project Weight Loss here, and not much has changed from last week to this week.
Last week I weighed in at 143.8, today I weighed in at 143.6
Even if it’s not a lot of progress, it’s still progress. I’ll take what I can get! Today I’m celebrating the small victories.
1. the scale did not go up
2. I’ve put away the maternity jeans, I can once again fit into a couple of pairs of old jeans with a button and zipper!
2a. I didn’t have to lay down on the bed and hold my breath in order to zip them up
Project Weight Loss rolls on! Today marks the end of Week 3.
If you recall, last week I hooted and hollered when I saw I was down to 144.8 from 146.0 the week before.
This week instead of shouting “Hooray!” I said “Really?!” because when the scale said 143.8 this morning, I had a hard time believing it.
All week I hung out at 145 and even saw 146 flashing back at me one day despite staying within my weight loss calorie allowance just about every day of the week. I was especially bummed to see 146 and threw myself a Poor Me Pity Party while I stood on the scale, wondering why am I doing any of this?
This is Butternut Squash #3 in my kitchen this fall. My skin is turning more orange by the minute. Stinking beta carotene.
That’s actually not what I wanted to tell you.
No, what I wanted to tell you is that when butternut squash is peeled, cubed and roasted in coconut oil, it reminds me a heck of a lot of a roasted sweet potato.
But that’s not the good part.
Compared to a sweet potato, butternut squash has nearly 100 fewer calories, half as many carbs and 9 fewer grams of sugar per 1 cup serving.
Well, it’s the end of Week 2 of my little Project Weight Loss here. Last week at the end of Week 1 I weighed in at 146.0.
Today?
144.8
(Did you hear me shouting HOORAY at 6:30 AM, EDT today!?)
I was VERY happy to see 144 on the scale this morning, especially considering I haven’t seen those numbers in that order since I was three months pregnant. I didn’t even care that it had a “.8” behind it. In fact, I wouldn’t have cared if it said 144.99999!
Over the weekend we had a potluck picnic on the calendar and we were asked to bring an autumn themed dish to pass. I needed something simple, but more importantly, something that I could remember most of the ingredients to off the top of my head. Per usual, I was making my decision about what to make while I was on my way to the grocery store.
What’s that saying? If you fail to plan, you plan to fail? Whatever. Let’s just make apple crisp.
First thing on the morning of our picnic, I tore into my bag of Granny Smiths and got to work.
I bought a spaghetti squash last week simply because it was there on the shelf in the produce department. I had no spaghetti squash plans. I had no spaghetti squash dreams.
I did know that I wanted to do something different with this planless, dreamless spaghetti squash. I’ve made spaghetti squash pie and spaghetti squash with red pepper sauce, this time I was in the mood for something new.
When I realized I was going to make a curried spaghetti squash? I declared myself a genius.
More Mama’s Weeds
