TEAM DAILY FOR 12/28: Planning Day #2 - What's the most important food and nutrition-related thing you need to focus on for 2019?
Recapping from the Day 1 blog:
My stress eating is almost non-existent. I still keep some chocolate on hand, but can go several days without eating any. I still find myself beginning to reach for snacks when I know I'm not hungry, and, no surprise, it is nearly always because I'm actually thirsty. With the luxury of having time to think about it, I'm much more likely to stop before I mindlessly eat food I don't really need.
I've also relearned to cut calories and portions in places where I won't even miss them. Coffee, for instance. I can easily down 400 calories in coconut oil and half and half in lieu of a solid breakfast. I still put both in my morning mug, but in a smaller dose.
While I haven't gone crazy with bad eating habits, I have sorely neglected the leafy greens since leaving my job - where the cafeteria provided a super-easy salad bar. At work I would nearly always grab at least a tiny salad to go with my main course for lunch. At home I usually HAVE salad fixings in the fridge, but don't often eat them.
I have some ideas to fix that problem, and that will also be on my planning list.
For many years I have not been particularly focused on weight loss, since my real troubling concerns were more general-health related. However, as the summer wore on into fall and fall into winter I've become less and less happy with how I look, how I move, and how I feel.
I'm really tired of seeing unflattering pictures of myself. But more than that, I'm really afraid that my size makes me lose my balance too easily, prevents me from doing simple tasks (like kneeling for more than a second or two, or sitting on the floor for more than a minute), and makes me feel tired much sooner than I feel I should.
I think I have very good prospects for losing at least 20 pounds this year, mostly because i will have the luxury of time to devote to getting that done.
I had hoped that my gut health would improve with the gigantic reduction in stress, but I can honestly say that nothing much has changed. I may consider going back to see the functional doctor that I went to several years ago. I don't have much confidence in mainline medicos to advise me; they're more likely to want to shove a prescription at me than tell me what to eat or not eat.
I shudder as I write this, but I may actually try to go dairy-free for a week or two to see what happens. My older son seems to have some lactose issues, which has always surprised me, but in all honestly, I might as well, and simply live in denial about it.
I experimented quite a bit with higher carb resistant starch over the last few months and I have to say that it hasn't helped one little bit, so that's over. If my goal was to more frequently need to pass gas, then you can say that it was a success, but I certainly didn't feel any better or function any better. So the resistant starch goes.
The dairy experiment will begin right after New Year's. I'll give it a week to see if it makes any difference at all. If it makes me feel better, then, well, I have a lot of soul-searching and re-evaluating to do. Butter in particular is something that I literally may not be willing to give up. And don't talk to me about ghee or 'clarified butter'. That's just oil, people. Yuck.
The rest of my eating pattern is quite satisfactory, until (dunh dunh duhhhhh) I get to late evening.
That dilemma, however, has very little to do with nutrition or habits. It has everything to do with a lack of joy in my life. (Please don't give me your recommendations about late night snacking. It's completely a psychological challenge for me, and the solution will be intensely personal. Drinking tea or meditating will not budge this one. Take heart, though. I WILL figure it out eventually, cause that's just what I do.)
One thing that I might pursue is to find something different to drink in the evening. I'm often still trying to get my daily water intake at 9pm. It's a real pain to hate water so much!
So I think the basic initial plan is to do what I'm doing, minus the dairy and the resistant starch, and attacking my joyless evenings anew.
I've taken to sticking bags of fresh salad greens straight into the freezer and then just crushing the stuff into flake to put into whatever I'm cooking. It goes great with eggs of all kinds, with steak, with soups and stews. Not too crazy about it on chicken or fish, although I could probably whip up a thick sauce to add it to. Of course, that would probably end up being dairy-based, so....