BP #1: no real "Aha" moment - just tired of not being happy with any mirror, my clothes, realizing that I am not getting any younger, and mostly that I am worth the time & effort to do something for me!

BP#2: I am getting much better in choosing veggies over carbs and choosing fruits as snacks - not perfect but I am on the road to healthy!!

Bonus point 1: aha moment (this time around) going to the doctors getting weighed and realizing I hadnt lost any baby weight since the baby was born. She will be 3 in June, i figured it was about time to get back on track.

Bonus point 2: I really need to drink more water for the most part. Also, I tend to go overboard with veggies ands fruits, leaving protein behind.

tj1376 wrote: »

MORNING!!!!!!!! Just thought I would check in and say hi. The more I get on and talk, the more likely I am to stick to my goals.

I do the same thing!

Hi all! Hope it's not too late to post for this past week:

BP #1 - my aha moment was a realization over time that the scale was steadily going in the wrong direction. I retired in September 2014 and thought I'd spend a lot of time exercising, but I found a lot of other things to do. Although I'd had a sedentary desk job for over 30 years I always walked on my breaks and took the stairs instead of the elevator. Apparently that was keeping me more fit than I realized. After 4 months of retirement I had gained nearly 30 pounds! I knew it was happening, but tried to ignore it. Finally in January 2015, I decided to join MFP again and get busy. Lost about 25 of the 30 gained, but still wanting to drop about another 10 to get into a healthy BMI.

BP #2 - I eat a ton of fruits and vegetables, but often struggle with the protein. I've been shooting for 30%, but never make it. Still will keep on trying. I also find my sodium is often a bit high than I'd like, so paying more attention to that, as well.

Healthier option foods...Well I do make pizza using egg and Parmesan as the crust instead of dough. And i do make cauliflower rice in place of rice and potatoes and pasta.
I also use half light sour cream and half greek yogurt instead of full sour cream to make it healthier. (I eat alot of sour cream)

BP #1

My husband suffers from gout; salt is one of his main triggers. One strategy we use to cut down on these is to avoid pre-processed foods. I've learned how to make from scratch cream of chicken soup, enchilada sauce, soup stocks and many other things that have crazy amounts of sodium (often more than the RDA in a single serving!). Another thing is to skip the low cal/ low fat options in many food; instead going with smaller portions of the 'regular' stuff, which have fewer trans fats and preservatives.

Bonus Point #1:

I use a lot of Skinnytaste recipes which have helped me identify ways to lighten up meals (i.e, reduced sodium chicken broth, greek yogurt, skim milk, whole wheat pasta, reduced fat cheese, adding mushrooms with meat to make it more filling, making your own tomato sauce). Instead of ice cream every night, I have greek yogurt with some fruit and a few chocolate chips. Sometimes I'll freeze a banana and then mash it up to make a "milkshake" as well.

I've made cauliflower pizza before and that was really good, but I don't know if I'll get my boyfriend behind that idea.

I have learned a lot over the last year and working on following the anti-inflammation protocol. I substitute cauliflower for rice, pasta, pizza crust; spaghetti squash for pasta, made a caramel sauce from sweet potatoes (oh so good!), because dairy is off limits I have made cheese from zucchini, I make a lot of my own sauces, mixes and bone broth. In doing so I have full control over what goes into them.

Fat is my friend, so low cal isn't a focus of mine. I often will eat leftovers for breakfast. I have a go to breakfast soup, and have found that a breakfast salad with a healthy oil or avocado is very satisfying.

I really enjoy cooking when I have the time and am always looking for something new or different to make.

I use greek yogurt to replace cream cheese in recipes too...especially in dips. Baking with it is trickier! I use veggie noodles, cauliflower rice and often drop oil from recipes completely.

Bonus Point #1 - I work from home full time, so not roaming into the kitchen and grabbing whatever looks delicious can be challenging. A couple of things to combat this - when I do walk into the kitchen, I drink a glass of water first, then I assess if I'm really hungry, or just bored or whatever. If I really am hungry I choose smart - fruit, nuts, maybe some 'light' carbs. Thankfully, the sweets and chips my DH and DD like are not ones that I like, so I buy them what they enjoy and I'm not tempted to eat it all up. When my granddaughter comes over, we usually bake something and I do enjoy whatever it is (cookies, cupcakes, etc.), but when it's time for her to go home, I send the treats with her!