Wednesday, March 3, 2010
Pound head. Pound head. Weight loss is NOT a simple thing. Weight loss is NOT simply about eating less and moving more. For many people there are other factors involved, and those factors are not so easy to identify.
It seems my husband is one of them. While eating in the current fashion has moved my body into weight loss mode, it has moved his to weight GAIN mode. He sometimes breaks the rules and steps on the scale during the week to see what is happening. He does this most often when he experiences a gain on Saturday. Last week he gained 1.2 lbs, and this morning he has gained again. Don't know how much, but I heard the scale come out and "@#$@!!!! I am still gaining !"
Ugggggh...I know that feeling .......
So it looks like today will be spent playing detective, running the numbers for sodium, fat, sugars and so forth with his intake and see if there is something else going on. I have a suspicion it may be one of two things that he would be more willing to chew off his arm than give up, but....
Anyway, here are the eats from yesterday. Oatmeal with dried fruit was for breakfast
Lunch was a Mediterranean Pasta Salad over Romaine- the romaine got buried under the pasta and it looked like a mountain of pasta salad- it wasn't though
Mediterranean Pasta Salad - serves 4
* ¼ lb whole wheat fusilli (corkscrew) pasta
* 1 large bunch asparagus cut into 1-inch lengths, discarding bottom fourth
* ½ medium onion, minced
* 1 tomato, diced
* 5-6 medium cloves garlic, pressed
* 3 TBS chopped fresh basil (or 1 TBS dried basil)
* 1 TBS chopped fresh tarragon(or 1 tsp dried tarragon)
* 3 TBS fresh lemon juice
* 1 TBS balsamic vinegar
* 3 TBS extra virgin olive oil
* salt and cracked black pepper to taste
1. Cook pasta according to instructions on package.
2. While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside.
3. When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it's done. Or if it is thin, add 2 minutes before it's done.) Drain and rinse in cold water in colander when done. Make sure it drains well so it doesn't dilute flavor.
4. Toss with rest of ingredients, and season with salt and pepper.
Dinner was boneless skinnless roast chicken thighs, barley mushroom pilaf( just sliced baby bellas and green onions tossed in barley, cooked with broth)and Raisin slaw. In this batch of slaw we tried the addition of a brand new vegetable- the kohlrabi. I think I have found a new toy ! It tastes something like a cross between a raw red potato and a celery. It blended in wonderfully with the cabbage, carrot, apple and beet that went into this slaw ( dressing is made with apple juice, raisins, mustard, lemon juice and a half of a baked potato)
Off to don my Sherlock Holmes costume...