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Week 2: Sticking to my new breakfasts and snacks proved to be easy, because it turns out I like stuff like fresh fruit and veggies, yogurt, string cheese, and high-fiber, low-sugar cereals, even though I’d not been previously eating them much. Egg whites are totally freaky-looking when you scramble them, but they’re just as tasty as scrambled eggs with yolks. So I don’t mind saving the cholesterol.
This week I also started logging all my meals on eatingfree.com. The food database is comprehensive and the navigation is smooth, so it wasn’t a problem. I’m a mathematical/numbers type, so I actually find a certain satisfaction seeing food turn into numbers. And not just calories. Eating Free doesn’t seem to be about calories as much as it is hitting your balance with fats, carbs, proteins and getting close to the right number of daily servings of various food groups. I like how the system clearly shows, for example, when you go over in carbs or under with proteins. Because then the next day you can try to compensate for the purposes of improving your weekly intake averages.
I might have said it in my last blog entry, but I’ll say it again. Nothing about Eating Free is about deprivation. When I meet all the food allocations that I am allowed to eat in a day, I am quite satisfied. Some days it almost seems a struggle to eat that much, but I know it’s OK to not hit everything every day. And except for two days where I totally admit didn’t plan very well, I haven’t had any ravenous hunger.
This week was about finding balance and rhythm with my new schedule and lifestyle, and I really started to find it.