Saturday, February 28, 2009

The First Month: Moving in the Right Direction

Following Richard Watson's advice in his thoroughly excellent book The Philosopher's Diet, I usually do "official" weigh-ins on the 10th, 20th, and last day of the month (except on January 1st every year, and the day I began this blog!). Today's results mark the end of my first month as a weight loss blogger, and the number was encouraging: after my initial misstep during the first third of February, I've dropped a few pounds and I've managed to slide past the 280-pound mark again. This also happened without much exercise, since I need to replace a second roller wheel on my home elliptical and it hasn't arrived yet, and that's a good sign - often I can't lose any weight at all without working out, no matter how careful I am about calories and fat grams.

On the other hand, when I look at the weight log going back several years that I have taped to my refrigerator door, 278 is still a dispiriting number: it's only 20 pounds more than I weighed on Feb. 28th last year in 2008, which isn't awful, but it's 80 pounds more than I weighed two years ago in 2007, when I'd just recently broken through the big 200-pound barrier for the first time in years. It's not a happy thought remembering how much work went into that weight loss and knowing I gained it all back. On the other hand, I did learn a lot about dieting and exercise during that period, so in at least one sense I'm not really back where I started, no better off than before. If only I can put that knowledge to good use!

Tonight's dinner is going to feature the Barefoot Contessa's roasted broccoli recipe, courtesy of Adam Roberts at The Amateur Gourmet by way of Shauna Reid, aka Dietgirl. If it's as good as both Adam and Shauna (and their significant others) swear, a review will follow!

POSTSCRIPT: The roasted broccoli was excellent! I cut back on the olive oil, I left off the pine nuts, and I served it up with brown rice and a big salad. This is definitely a "keeper" recipe. If you want to check it out, the Amateur Gourmet link one paragraph up will take you to straight to it.

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