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| God, I love Iced Tea |
I promised a while ago that I would tell you all more about my weight loss and my fitness and diet.
So, guess what?
I have recently unlocked the key to my continued weight loss. But first, how about a little family history?
Good. My birth father's family is very heavy. Pretty much every single last one of them. About half of them have or have died from diabetes. My mother was always worried I would develop diabetes, especially since I was a fat kid.
About 4 months ago my weight started plateauing. So I started trimming back my calories. 1,200, 1,100. 1000. Nothing. Then I got sick for a week, and even though I kept my calorie intake the same, I gained weight. I was shocked. I went to my mom, to get some sage advice. She reminded me about my families diabetes. She said what I had been doing (calorie counting) had worked up until this point, but now I needed to try something different.
So we decided I would eat like a diabetic for a couple weeks and see what happens. So I a going to chronicle my progress here for you all to see.
So here are my dietary rules:
2. Low Diary
3. Carbs only eaten with protein
4. Lean Protein
5. Eat every two hours
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| My snack. I ate while I read my Google Reader. :) |
Results for week 1:
I followed all my rules.
And . . . drum roll please . . . I lost 5.5 lbs.
Boo yah!!!
Since you can't see me, I'll just tell you. I'm doing a happy dance.
It's a total reversal of how I used to eat, so it's a big adjustment.
But for now . . . I'm kinda diggin it. :)
I've recently started following several diet and fitness blogs. I love how they write and the personality of their posts! Some of my favorites are:
On a recent post on a Eat, Live, Run I found an amazing recipe for Bohemian wedding cake. Of course this recipe was gluten-ful so I had to adapt it for a gluten, corn, and nut free audience. What resulted is a delicious, nutritious, carrot cake replacer. I am seriously considering using this as my wedding cake. It is that good. And before you ask, yes I am a bohemian. :)
Gluten-free, Soy-free, Corn-free Bohemian Wedding Cake
Makes 1 9-inch round or square cake
Adapted from Jenna at Eat, Live, Run's recipe
1 C. Buckwheat Flour (Certified Gluten-free)
1 C. Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Salt
1 tps Nutmeg
1 tsp Ground Cloves
1 1/2 tsp Baking Soda
1 C. Packed Brown Sugar
1 15-ounce can Pumpkin
1 C. Canola Oil
2 Eggs
1 tsp Vanilla Extract
1/4 C. Blackstrap Molasses
1/2 C. chopped Walnuts
1. Preheat your oven to 350 F.
2. Combine the flours, xanthan gum, baking soda, salt, nutmeg, and cloves.
3. In another bowl combine brown sugar, pumpkin, oil, eggs, vanilla, and molasses.
4. Combine the dry and wet ingredients.
5. At this point you can add the walnuts. I wanted this to be a nut free recipe so I didn't.
6. Pour into a parchment lined baking pan. Bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool completely and lift out with parchment. At this point you can frost this with a cream cheese or buttercream frosting. I personally like it either plain or with a cream cheese frosting.
Check this and other recipes out @ Gluten Free Wednesdays and Slightly Indulgent Tuesday.
3 comments:
what a recipe
Aw girl, thats so kind of you to mention me in the post! Im so glad you like my post. I like yours as well! I admire your ability to follow such a strict diet and really recognize what your body works best off of. Very admirable! =)
I meant every word!
And thanks, however ( bashfully) I do cheat every nowand then. Like with a piece of this cake. :)
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