I’ve been on this little excess baggage project for 7 weeks now, how am I going?
From a numbers viewpoint, I’m down 3.6kgs in total – which doesn’t sound much, but given I’m aiming at an average of around 500g per week, I’m on track. Some weeks I lose more and some less. While I was travelling for 10 days at the beginning of August, I considered it a win when the scales registered a small gain of 200g on my return.
If you read my weekly wrap-up posts or follow me on Instagram, you’d notice that I’m still baking, and we’re still doing our cuisine theme nights on Saturdays – we call it Saturday Kitchen, draw a country out of the “decision” bowl, and I cook according to that theme.
We’re also still eating out for Sunday lunch – although I’m trying to make better choices without feeling as though I’m denying myself. Last week, for example, I chose the mussels with tomato sauce rather than a burger or a pasta. It felt like an indulgence.
This means that my losses are smaller than they would otherwise be, but it also means that I have less trouble sticking to my routine on weekdays. I’m not tempted to rebel or binge because I know I have the flexibility to do so on a weekend. It’s sort of like 5:2 in reverse.
When it comes to midweek evening meals, I haven’t really changed what we eat – we still have either an Asian style soup, lean meat and salad or veg, an Asian style salad, or stir-fry. We’ve always cooked with plenty of herbs, spices, garlic, ginger, chilli etc.
How can I still lose (a little) weight each week while indulging on weekends?
- I took a tip from Nigella (in “How To Eat”) and am keeping my weekday breakfast and lunch options pretty much the same each day: a boiled egg with a slice of rye sourdough toast for breakfast and home-made vegetable-based soup for lunch.
- I’m minimising snacks during the day
- I’m not drinking wine Monday-Thursday
- Other than my morning toast I’m avoiding starchy carbs. Where I’d normally have noodles, rice, pasta or potato with an evening meal or in soups and salads I’m having extra veg instead.
- I’m reducing portion sizes
I’m also moving more and averaging 10,000 steps a day across the month. Because I work from home remotely to an office in Sydney I’m largely desk-bound and have virtually no incidental exercise during the day. To ensure I get my 10,000 (and yes, I know it’s an arbitrary nuber) I:
- Walk 5km at 6am each weekday
- Take the dog for a 30min walk each lunchtime
- Add another 30-40min walk a few times a week after I knock off work – especially if it’s been “one of those days” in the office. Extra steps I get during the week mean I can take it easier on the weekend.
Am I feeling any better? Yes, I suppose, although it is early days.
As I said when I started this, I had some advantages:
- I rarely eat or drink anything with sugar – added, hidden or otherwise – although I make an exception for fermented sugar ie wine.
- I rarely order or eat dessert – I’ll cook it (and usually photograph it) but don’t eat it
- I don’t snack after dinner
- I cook most things from scratch using real food
- I’m the queen of the cookbook and enjoy the creativity of coming up with interesting meals and, most importantly
- I wasn’t starting this from a position where I didn’t feel good about myself – while I haven’t treated my body with respect, I absolutely don’t hate it
My aims were to:
- Control my portions and be more mindful of what and when I’m eating
- Reduce my starchy carbs
- Reduce my alcohol intake
- Move more
- Drink more water
Six weeks in I’m definitely doing what I set out to do – except for the water part, I still lose track of that. I’m still missing my evening wine, but know that moderation isn’t my thing so I’m better cutting it out – besides, my digestion is actually better without it. My tummy is also better without the starchy carbs. I only noticed both of these things when I was travelling and indulging in both alcohol and starchy carbs!
Given that I’ve been in this routine since the beginning of July it’s time to step things up a tad. My goals for September will be:
- Add hills back into the equation a few afternoons a week.
- Download some strength exercises to do at home
- Get up half an hour earlier (at 5am instead of 5.30) to add some yoga/stretching into the mix
- Reduce my alcohol consumption on weekends
- Drink more water
Of course, there’ll be a recipe. This one is my Bun Cha, a Vietnamese style meatball. We cook these on the barbecue, although you can do them in a pan, and I choose not to have the noodles with mine but still serve them like that for the family.
I also do a variation of this salad using shredded poached or grilled chicken, or lemongrass-marinated beef strips instead of the meatballs. It’s also great with prawns and seafood. You can find the link on my foodie blog, here.