Food...

Well, I made it.  The last two days were kind of anti-climactic.  I was mostly tired, and Thursday was a hard day.  The hunger never really went away, but I didn't binge too much on my return to the eating world.  I had my planned meal with a glass of wine, and went to bed early.  Kind of boring, but still--I feel good about it.

The rest of the weekend, I followed Megan's advice, and ate as late in the day as possible having a snack around 3 pm and dinner around 6 pm on Saturday, then on Sunday a similar plan.  I keep forgetting to write down my food, so I started a new MyFitnessPal Journal.  I was using Fitday to track my food, and I do still like it, but the phone app doesn't tell me what my carb and protein counts are for the day, and also doesn't track my steps with my Fitbit like MFP does.

I have a follow-up appointment with Megan on Nov 5th (Thursday) at 11.  I need to send her my food diary, current weight, and waist measurement.

I lost a total of about 8 pounds, then I ate over the weekend and gained back 4.  I need to remember that weight loss is not the same thing as fat loss...

Today I start my regular weekly schedule.  I fast 42 hours today, so the next time I eat will be dinner tomorrow.  The same schedule is for Wednesday, and hopefully Friday.  I forced myself to make menus for the week because I need to know that I have something healthy I can eat for my dinners, and something healthy to feed M for his lunches and dinners on my fast days as well.

Here is the plan through Friday, the Breakfast/Lunch options are for M--I will just be eating Dinners on Tuesday, Thursday, and maybe Friday depending on how things go...  I left the weekend off my menu because on Saturday I will have time to go shopping and a make a new menu.

Sunday:

Dinner:  Roast chicken, roasted cauliflower with mustard sauce, Brussels sprouts with butter.

Champagne.

Monday:

Breakfast/Lunch : Savory chicken salad with arugula + leftover chicken, roast cauliflower and brussels sprouts

Dinner:  Salad with shrimp, tomato, red pepper, blue cheese dressing.

Tuesday:

Breakfast/Lunch:  Dilled shrimp salad + chicken curried salad with mixed greens.

Dinner:  Salmon with Hollandaise sauce and asparagus + raspberries (plus cook steak for tomorrow for M)

Wednesday:

Breakfast/Lunch:  Smoked salmon and berries + salad with steak, tomatoes, peppers, pumpkin seeds, and blue cheese dressing.

Dinner:  Roast pork + Dottie's Green Bean Casserole + green salad with avocado and tomato and blue cheese dressing.

Thursday:

Breakfast/Lunch:  Leftover pork and green bean casserole + small salad with lean pork , peppers, tomato, green onion, parmesan cheese + Tessamae's Caesar dressing.

Dinner:  Low Carb Lasagna (lower protein version of Linda's Low Carb Lasagna)

Friday:

Breakfast/Lunch:  Leftover lasagna + Chomsky Salad with leftover lean pork , jarred red peppers, tomato, green onion, artichoke, bacon, blue cheese + Tessamae's Green Goddess dressing.

Dinner:  Open (Can have leftover lasagna or something else) + 1 glass red wine