254.6 lbs is my new baseline.
My morning bloodsugar measurement was 116 within the normal range.
HCG injection on the right side of my spare tire. Felt a pin prick, but not bad.
I did alot better at loading yesterday. I'm glad that's over. For now.
I've been nervous about starting the VLCD. I don't know why.
I'm just glad to be finally starting it.
I cooked my premeasured beef last night using a fresh clove of garlic (pressed) and fresh ground pepper. I haven't tasted it yet but it sure smelled good!
I decided to slice the beef up and cook it in a frying pan at medium temperature.
There was very little fat so I had to add a little water.
I actually cooked up two batches of beef because I wanted to prepare one 250 calorie meal and have it sitting in the fridge.
That way if my family decides to go out to dinner or we have dinner at someone elses house or whatever, I already have a meal prepared and ready to go.
Less reasons to miss the mark.
Then if I don't need it, I will take it for lunch the next day.
I am planning to prepare two meals each evening. One for dinner and one to replace the ready meal in the fridge that I will take for lunch the next day.
We'll see how that goes.
Today for lunch I will have beef, cucumber, apple and a Grissini breadstick. 242 calories.
My brother saved me from Melba Toast by letting me know where to find them in my area.
I remember eating them when we were kids, pretending they were cigars!
I tried one last night and they were as good as I remembered!
I wasn't looking forward to the Melba Toast, but I might be before this VLCD is done!
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2 comments:
This weight should come off very quick now that you are on the VLCD
The way I make up my meat is that I buy a bunch and cook it up and then put each 100 gram serving in a sandwich bag. That way I am not having to cook every night. Then I leave a weeks worth of meat in the refrigerator and put the rest in the freezer. Most people have more success eating only beef for one meal instead of for both. I eat my beef for lunch and chicken for dinner. I figure that the beef is heartier and will hold me better until dinner. Here is how I eat my food through out the day. I get up at 7 am and have 20 oz of water, when I get to work @ 8 am I eat my Grissini breadstick, around 9 am I eat my large apple cut in to wedges ( I try to eat them over about a 20 minute period) Then I will eat my vegetable (tomato or cucumber) and meat around noon. I always bring my fruit for dinner (usually citrus) incase I get hungry before I get home. My goal is to not get hungry when I do not have any food to eat. Then I will eat dinner around 6 pm Chicken first then vegetable (Tomato, cucumber or spinach). I try to spread out my food because that is the thing I miss the most on the VLCD is just eating something. I also try to drink 80 oz of water no matter how much pop I drink. Early on I kept track of my calories but once I settled on what I ate every day I just ate. The way I do my meat is I weigh it raw and un frozen and write down the weight in grams. Then I cook the whole lot of either stew meat or chicken tenders and re weigh it and then divide it into bags. Here is an example: Last night I bought some stew meat chunks from WinCo foods I put the all of the meat in the measuring bowl that came with my scale. It weighed 800 grams after I trimmed all of the visible fat!!!! That tells me that it is 8 100 grams servings . I then cooked it in a fry pan ( I did not need any water because with the amount of meat there was plenty of water) I then weighed it again after it was cooked and it weighed 618 grams so I took 618 and divided it by 8 ( the amount of servings when the meat was raw) that gave me 8 servings of 77.25 grams of cooked meat. I then use the scale to measure out each serving as I put them in a sandwich bag. I do the same with chicken tenders but I cook them on the barbecue.
So here is the procedure in a nut shell:
Take all of the raw meat and trim off all visible fat and weigh using your scale.
Take the total weight in grams and divide it by 100 grams (1 serving of meat)
This will tell you how many servings that you have of raw meat.
Cook the meat any way that you want (do not use any fat) and re-weigh the meat on the scale
Now divide the new weight by the amount of servings that you had from above and that will give the right amount of cooked meat.
Also if I am going to freeze the meat and cook it later I will weigh it raw and right the weight on the bag that I freeze it in. That way I know how many servings the meat is before I cook it.
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