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ShyGuy
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Weight History
26 to 30 of 525
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29 March 2017
So, the battle continues. No loss, but holding steady, and that's what I'll do, I'll keep my focus, and make small changes to keep the weight coming off. :-)
Weight:
Lost so far:
Still to go:
Diet followed:
148.8 kg
5.4 kg
13.2 kg
100%
(2 comments)
steady weight
27 March 2017
Yesterday I stood strong and avoided a situation that could have led to falling off the wagon. My cousins organized a family get together, but the restaurant they chose, though it has some pretty good food, is not low carb friendly. It was a Family/ BBQ restaurant that I've eaten at more times than I can remember, in the past; however everything on the menu is either heavily sauced, or in the case of seafood, is battered and deep fried, and the sides aren't much better. I decided not to go, knowing that there will be other occasions that I'll see them, and that it wasn't worth the risk of having to start over. :-)
(8 comments)
24 March 2017
It's another Frittata Friday, and if I make one today, it will be a Corned Beef & Fried Cabbage Frittata, with the Irish cheese I bought at Sam's Club, about a week or so ago. I said if, because I may decide to not make it, as I had a late lunch, featuring a sizable salad, and a rib-eye steak. When that happens, I don't feel obligated to eat dinner just because it's time. I've developed that mindset, lately, because a light dinner of some chicken broth, may easily fit the bill, and be satisfying enough.
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22 March 2017
I'm down 2 more pounds, but my body is grudgingly giving even those up, at this point. I know that sometimes the body needs time to adjust to it's new level, before giving up more weight, and that can be discouraging, but I'm going to stay focused, confident that if I keep doing what I need to do, the weight will come off. Have a great week everyone.
Weight:
Lost so far:
Still to go:
Diet followed:
148.8 kg
5.4 kg
13.2 kg
100%
(4 comments)
Losing 0.9 kg a Week
20 March 2017
Today's dinner is totally experimental, but the taste should be mind blowing. I'm pretty good at cooking corned beef, but the experimental part, of the way I cooked it this time, is by adding smoked pig tails to the cooking water. I cooked them until they were just about fork tender, and then placed the corned beef in a shallow roasting pan, added a sugar free honey mustard glaze to it, and let it cook the rest of the way, for another hour and a half, to finish tenderizing. I didn't discard the smoked pig tails, I added those, and some applewood smoked bacon, to some fried cabbage, and then let that cook to perfection. The taste test is next. :-)
(11 comments)
ShyGuy's Weight History
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