After taking three days off,
I’m back. Writing for others sometimes,
which I also do, takes all of my time so I have been neglecting my own
blog. Days 11 and 12 menus were borrring
so you haven’t missed anything. I
weighed myself on Day 11 and the result was sad. I had lost 1 lb. Friends and family encouraged me and said how
great that was, but, I was clearly disappointed. I knew at this stage it would be a slower
rate of weight loss, but 1 lb.?
But, let’s not forget the
first goal was to lower the amount of inflammation in my body and weight loss
was a side benefit. As of this morning, the only pain I
experienced on waking was at the base of the right thumb and I would give it about a 2. That, is definitely a big improvement and the result of the higher
ratio of alkaline producing foods.
Imagine in 43 more days how much better I will feel?
Back to weight loss. Time
for an adjustment.
First, I am going to reduce
the amount of the starchy carbohydrates to ¼ cup at dinner time. If I am hungry before bedtime, I will cut
that to a 50 calorie snack, maybe a few almonds instead of the popcorn which is
inflammatory. And second, I am going to eliminate all dairy (no more pot
de crème) EXCEPT the cream with brown sugar in my coffee and an occasional pat of unsalted butter. I said occasional.
Menu for day 13, today
Breakfast: Coffee with cream, brown sugar and cinnamon the
usual peanut butter and whole grain toast, fresh strawberries
Lunch: Roasted chicken breast, steamed broccoli and tomato,
cucumber and basil salad, oil and vinegar
Dinner: Haddock filet, roasted with lemon, unsalted
butter (I know it’s dairy), Italian flat leaf parsley and lots of black pepper,
mixed green salad with creamy raspberry vinaigrette (small amount of goat cheese, not cow), steamed medley of yellow and green squash and onions
Menu Day 14
Breakfast: Black coffee, scrambled eggs with tomato
salsa fresca (lots of cumin and cilantro), whole grain toast
Lunch: Tuna salad on arugula with raw unsalted
sunflower seeds, oil and vinegar, fresh strawberries
Dinner: Twice roasted eggplant with garlic granules,
black pepper and toasted sesame seeds, chicken livers with raisin sauce over
salt and vinegar kale, mixed green salad with oil and vinegar
For those of you who are
following along for your good health or to support me in this challenge (and I
know you are there from the analytics), give me a shout out and let me know how
you are doing on your challenge as well.
Buon
Appetito, Angela B
