I’m still trying to determine what is in my way regarding weight loss. So, I decided to do the tedious thing – count calories. I only want to do it for a little while so I can get a sense of how much I’m actually eating. I have a sneaky suspicion that my portion sizes are way bigger than I’m account them to be. Sometimes I hear people say that they don’t want to count calories because they don’t want to become obsessive. That’s not my worry. It’s just a pain in the ass to figure out the nutritional stats of everything, especially food that’s unpackaged. I mean, am I eating a large apple? A medium apple? I don’t know! But, I’m going to try anyway.
Along with distorted portion size, I want to eliminate dining out all the freaking time and drinking like I’m still in college. I want to emphasis the “all the freaking time” and “like I’m still in college” parts as I don’t plan to stop going to restaurants entirely nor do I plan to stop drinking entirely.
I think these three things are really what’s holding me back. More the portion size and the eating out (which is really the same thing as portion size if you think about it) than the alcohol. I’ve actually cut back on drinking a lot in the past year or so. These wicked hangovers that last all day after a long night of partying can turn anyone into a teetotaler.
It’s the end of the day and I’ve had approximately 1550-1600 calories which is fine. I don’t usually post my lunches, but I made a really good and easy salad that I wanted to share. I was looking for a recipe that was similar to the Chickpea, cherry and provolone salad that I had at Leon’s last week. I didn’t come up with anything, but I did find this recipe for Chickpea, cherry tomato and feta salad.
Chickpea, Cherry Tomato, and Feta Salad from Marthastewart.com
1/4 cup canned chickpeas (I used white kidney beans)
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Rinse and drain chickpeas.
In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
It was super easy to throw together and quite tasty. I wasn’t sure if it was going to be enough, so I added some imitation crab meat. For some reason, I love imitation crab meat.
Dinner was another recipe from my cookbook of the month. This was a portobello mushroom quesadilla. The original recipe called for pimentos, which I don’t like. I bought some black olives to substitute, but forgot about them when I was cooking. I served it with steamed broccoli which I still have. Note to self, do not buy humoungous bag of broccoli again. You will be eating broccoli at every meal to try to use it up. I guess that’s not exactly a bad thing, but it does make the house smelly.
I had a little dessert of chocolate chips and dry cereal for dinner. Now comes the hard part, not snacking!