Better late than never.....

Okay, so update on Thanksgiving. I tore up my plans and tossed them out the window. I made a commitment to myself to get healthy and making the first exception makes it easier to make the next one.

So....I ended up going to the store and getting the stuff for a keto Thanksgiving meal.

Beef tenderloin, broccolini, mushrooms, and good blue cheese.....yum!

I took that tenderloin and cut it up into fillets.

Three 8oz fillets for $20. Yup, totally worth it.

For dinner, I wrapped them in bacon and put them on the grill. Then sauteed the mushrooms and broccolini in butter. Finally, I topped the steaks with crumbled blue cheese and let it melt a bit.

SOOOOO GOOD!

Ended up losing another 2 lbs that night instead of giving in and maybe regressing.

Checking in...

No cute pictures this time, just words.

Thanksgiving is coming up, and with it the carb explosion that is most Thanksgiving dinners. It worries me that I'll completely cave, eat the entire bowl of mashed potatoes and then wallow in my misery with a pecan pie. I don't want to regress, but at the same time I don't want to be "that person" that requires all these special dishes that are only there to accommodate me. The best solution I can think of is to have a normal plate, a small bit of everything, but only a small bit. This way I am not feeling "deprived" of the holiday, but also am not rolling around like Violet Beauregarde after she ate the Three Course Dinner chewing gum.

I may or may not check in again before the holiday, but will for sure after. Hopefully it's good news.

A road-trip and a week down.....

Sadly, there was a death in the family last week. This mean a road-trip to the south.  If you've never been to a Southern funeral it consists of equal parts grief, laughter, alcohol, and food. The food is usually breaded and fried something or other along with pie and cake.

Surely there's something here you can eat on a diet.

Then there's the family dinners at restaurants that want to toss a good sized bassinet of bread at your table.

Bread in a bowl of bread....takes a lot of dough.

While saddened by the circumstances of the trip; I'm happy to report that, not only did I manage to stay true to the diet, I lost weight. I'm down to 412lbs (186.8kg if you like your weights easy to use). I started this thing at 419lbs on Saturday, Nov 11 so that's 7lbs in 4 days. I've lost almost an entire human head, I can live with that.

Thanks for the support, little dude.

Soooo, I suck at this.

Yeah, almost a whole year has gone by and nada. Zip. Zero. Zilch.

I can try and blame job hopping or stress or Trump (...thanks Obama), but in reality I just really didn't want to lose weight. I knew I should, but my heart wasn't in it.

This past Sunday I woke up and there it was...."The Will to Lose". It descended upon me in the night, and with it a plan. "You'll go on the Keto diet", it said excitedly. "We can do this!".

Just one problem........We go shopping for groceries on Friday night and there was not a damn thing, besides a lonely carton of eggs, in the house that was Keto friendly.

So I've been winging it this week. Not going full Keto yet, but trying really hard to be good with my food. Lots of research and reading has occurred, new things tried (I really didn't want to like Butter Coffee but holy hell it's good), and meals planned.

Hopefully this sticks. If not I'm gonna have to look into contracting mono.

The Road so Far......

The wayward son is trying to carry on....

Ok, so we're about a month in to actually doing something about losing weight. Only 5 months behind schedule....not too shabby.

Anyway, I'm down about 20 lbs (9kg to you non-murcans), which for a normal sized person would translate into 2-5lbs (1-2kg, again for the freedom haters). Don't feel much different. I would pay well above market value for a piece of Portillos' chocolate cake, or even a bag of Skittles.

Baked in the ovens of the Gods....

The job has been a bit wonky lately (because extra stress while trying to diet is super helpful), but there does seem to be an end to the tunnel in sight. Hopefully it isn't a freight train or, worse, the ground rushing up at us.

Time will tell.

Screw that guy in particular....

Okay, day 2 of trying to halt my progression from Boba Fett to Jabba the Hutt.

Bring me Solo and the Wookie.....and a side of mashed potatoes.

Yesterday I found an unopened box of peanut butter cups, and not just the normal ones but the trees, in my desk. After briefly considering inhaling the entire box, I gave them to my rail-thin, vegetarian co-worker. Today, I'm seriously considering shanking a bitch to get them back.

Reese's Trees, second only to the Easter Eggs in the peanut butter cup Pantheon.

On top of this; my office, which never does anything, ordered pizza for everyone. Deep-dish pizza. I had to get up and move to a conference room so I couldn't smell it anymore. If I can make it through this week I should be good.

Bob Ross meal "Not a mistake, just a happy accident"

Yeah yeah yeah......I was supposed to start this crap months ago but I suck so here I am. 

 Anyway, in preparation for the upcoming food dirge I'm testing out some new recipes. I wanted to make a braised brisket with cabbage salad, but brisket was crazy expensive so a chuck roast was substituted. Then, on the night I made it, my son was sick so I figured the broth would do him good as a soup. And that looked really, really, freaking good. So I took the cabbage salad, put it at the bottom of a bowl, and ladled broth and shredded roast over top. This is a keeper. 

 What you'll need: 

1 -  bulb garlic 
1 - large yellow onion 
1 - poblano pepper 
1 - 3-4lb chuck roast 
32oz beef broth 
1 - head read cabbage 
lemon juice 
balsamic vinegar 
1 Large Crock Pot 

Prep and Cooking:

Season the chuck roast with salt and pepper to taste. Cut up the onion and put half in the bottom of the pot along with half the garlic that you have peeled and smashed/chopped. Put the roast on top of that and then top with the other half of the onion and garlic. Cut the Poblano pepper in half and deseed/remove the seams. Chop the pepper into small pieces and put on top. Pour the broth around the edges and it should cover the roast (don't pour over the top our you'll splash all your seasoning off). Cook on low for 8 hours. Remove the roast from the pot, shred it, then put it back in the broth.

Before serving, shred the red cabbage in a bowl and toss with salt, lemon juice and a bit of balsamic vinegar to taste. 

To Serve:  

Put some cabbage mix in the bottom of a bowl and top with the contents of the crock pot. 




 Big sorrys for not having pictures. Again, this whole meal was an accident. I'll try and remember, next time I make this, and add some.