Thursday, October 1, 2009

Day 2

My daily long commute gives me lots of time to think. On the way home last night, I decided that to not only lose weight — but keep it off — I have to make huge adjustments in my lifestyle. And when I started to list what I needed to do — yes, I am a list person — it was long and discouraging. I have 49 pounds that I want to lose, and am giving myself 7 months — or 7 pounds a month — to lose the weight. I think that's doable.

So this is my plan:
•  I will weigh myself daily.
•  At the beginning of each week, I will set new goals, making two small changes each week. 
•  I spent last weekend in the library reading every diet book I could get my hands on, and decided to embrace the principles of The Skinny by Dr. Louis Aronne. And yes, I bought the good doctor's book. His advice is very basic, his way of eating interesting, and I really think this is something I can follow for the long term. It's worked for David Letterman, so if he can do it, so can I!
• About that weight loss goal of 49 pounds. I wrote it once. It's forgotten. Right now, my goal is to lose seven pounds by Nov. 1. If I succeed, I owe myself a non-food award. Seven pounds is a lot less daunting number than 49.

My two small changes this week:
1. I will eat a dark green veggie once a day — kale, spinach, mustard greens, chard.
2. I will chew each bite of food 20 times. I eat way too fast, so this is going to be my biggest challenge. 

Kale was my veggie of choice last night. My mom's recipe is really yummy, but does not fit into my new way of eating. The bacon and butter had to go. And yes, I missed the two Bs tremendously, but this wasn't bad. And there is more than enough for five or six servings. 
Kale My Way
1 large onion, chopped
1 bunch kale
2 cloves garlic, diced
3 Tblsp. balsamic
1/4 cup Dijon mustard
Salt and pepper to taste
  • Place onion in saute pan, sprinkle with water, and  sweat over low heat until tender, about 20 minutes. Be sure to keep the heat very low.
  • Cut off the thick ribs of the kale; slice the kale. 
  • Place about an inch of water in a pan, add a steamer basket, and bring  water to a boil. Add the kale, cover the pot, and steam 4 to 6 minutes, until tender. Set aside. 
  • Once the onion is tender, add the garlic to the pan and saute a few minutes, until garlic and onion brown a bit.
  • Mix together the balsamic and mustard. Add to the onion/garlic mixture.
  • Add the kale to the saute pan and mix well. Stir until hot.

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