Between the moratorium on pilates and my butter pecan cookie habit, I have put on ten pounds since the start of this blog. I am ashamed I even care, which is insane because I have been deeply conditioned to care. I know that it is not the end of the world, but I am the heaviest I have ever been and I am not very happy about it.
I am sure I am not the only novice food blogger to run up against this problem. I thought about pivoting to blogging about healthy food, but I like to develop, eat, and share “food worth craving.” I do not have a passion for writing about deprivation, inventing food that will help me lose weight, or disguising my weight loss goals as a commitment to health and wellness. It’s hard enough to commit myself to not eating anything I want, when I want it, without having it become the central focus of my blog as well.
That being said, I do believe that putting things out into the universe is a good way of manifesting ones desires, if only for the accountability it creates. So here are my steps I am taking towards losing weight.
1. Stop eating when I feel sated and don’t eat past the point of feeling full.
2. Do not cave to every craving. Cut back on sugar and simple carbohydrates.
3. Drink 10 glasses of water a day.
4. Exercise for at least 30 minutes 5 days a week. This is probably the hardest right now since my exercise of choice, and most other kinds of exercise, are no longer an option. I originally wrote “every day,” but I know that is not realistic with my schedule so I lowered it to something I know is possible to achieve. I would also like to make it an hour but I know that I do have to prioritize healing over exercising right now.
5. Reassess every once and a while to see what is working and what is sustainable, and adjust accordingly.
6. Acknowledge that my body is different at 34 (my birthday is this week! Woot!!) than it was at 25, and to be thankful I ever got to experience my former metabolism at all. 34 years of getting to eat whatever the heck I want while maintaining the same body I always had was pretty lucky.
Here’s a picture of some saffron lemon bars I developed from Ina Garten’s recipe that I only had a sliver of, because I am really trying to follow this diet. I had hoped the saffron would shine next to the lemon, but it was imperceptible. Since saffron is expensive, I will definitely NOT be giving this recipe a second try. It is, however, a super delicious lemon bar so you should definitely give the Queen of the Hamptons’s recipe a shot! 🍋🍋🍋