Well, I’ve completed my first month on metabolic balance® and I’m feeling very pleased with myself. It’s not just about the weight loss numbers, either.
One of my achievements has been “getting in the groove” of meal planning.
To avoid running back and forth from the kitchen to the living room where I keep my metabolic balance® binder, I created small (2 sq.”/ 5 sq. cent.) cards on sturdy card stock paper to keep in the kitchen. They show my menu choices for breakfast, lunch and dinner.
It’s an easy way to choose what I’ll have for my next meal and has helped me to see what ingredients I might need to purchase. We live in a relatively small condo (1,000 sq. ft./93 sq. m) and while we do have a larder, we don’t have massive amounts of storage space.
Of the 90 meals I’ve made this month, I have only had one which was a no pass! I’m not sure if I cooked it incorrectly or what, but I was not impressed with my Shiitake mushroom meal. It was rubbery and despite my attempt at spicing it up, pretty tasteless. If anyone has a good recipe to share or tips on how to cook Shiitake, I’d love to see them.
Venison is one of the protein meats in my plan and I’m delighted to find it in a nearby supermarket. My late father would be amused to know that I am buying vs. hunting for deer! I’ve enjoyed making venison stir fry with different vegetables as well as venison burgers.
Another new experience I’m having, thanks to my metabolic balance® coach’s encouragement, is the delight of Turmeric and Cumin. Wow, all these years I’ve been cooking without them. Who knew? They certainly add a zip to just about anything. I’m using them in salads, on legumes, in stir fries.
It has me wonder what other spices I’ve been missing. Suggestions welcomed!
Results: After only a month, I’m down one clothing size and have lost 3.5” (9 cm) total in my waist, hips and upper thigh.
Tip: Setting realistic goals supports you achieving them.