Living Low Carb: Week 2 Update

It’s been two weeks since I started a low carb diet regimen as part of my health challenge. I’m still alive and I haven’t gone crazy.

I can say that I think that my mood has been okay, but you may want to ask my husband. He would know better…

So how am I still doing it?

Aside from blogging weekly updates, I’m keeping a food journal on my google drive. I’m also doing this health challenge in solidarity with my best friends, and we are tracking our progress on a shared google sheets file. We keep each other motivated and provide each other support. We’ve also designated Fridays as our weekly weigh-in. We’re all doing our own thing, but our end goal is the same: to lose weight and be healthier.

Today is Friday, so I weighed myself this morning; I didn’t change much lb-wise since last week. It went down like .2 lbs. But I did lose an inch around my hips and waist. Yay!

I wore jeans to work today and had to keep pulling them up. So I do feel slimmer and it’s not just a hallucination. Awesome.

I haven’t been working out as hard as I’d like, but I’m trying to focus more on staying consistent instead of high intensity. I don’t want to overdo it and get discouraged. One of the reasons I give up easily when starting a diet and exercise regimen is that I get too extreme in the beginning; it’s just not sustainable. So I’ve been either going for walks with the hubs, or going to the gym to do light strength training and cardio. I document my activity, too. Go me.

Tonight, I kind of had a cheat meal… Went out for Ethiopian food.

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OMG. It was so worth it.

Overall, Ethiopian food is actually pretty healthy, but I didn’t know much about the nutritional value of the injera, which is basically the bread that acts as a utensil and platter for all the food. I looked it up, and teff flour, which is used in injera, is actually very high in protein and chock full of vitamins and minerals. Teff is gluten-free; it’s actually made from a type of grass instead of wheat. Unfortunately, the injera made here instead of Ethiopia tends to have some wheat in it, but I’m not going to freak out about it. I figure the healthiness of teff kind of balances it out.

But anyways, I’ll go back to low carbing it, now that I’ve had my fix.

I’ve done this low carb eating before, but never with this much focus and accountability. One of my goals this time is to identify and correct the mistakes I’ve made in the past that contributed to me gaining the weight back.

To succeed once and for all, I am going to think about things I’ve learned each week, including better tips to stay with it.

The 5 things I’ve learned this week:

  1. Salt is important when going low carb. It’s normal to feel tired when starting a low carb diet, but I was still tired this week, so I did some research. What I didn’t realize was that I probably wasn’t getting enough salt in my diet. Apparently all that peeing I was doing was flushing out all the salt in my system. Too much sodium is bad, but not enough isn’t good either.
  2. Small successes are just as important as big ones. I have to remember to celebrate the small successes, too. A coworker today told me that I looked like I was losing weight and that I looked good. That’s a win! All this work so far is paying off!
  3. Eating low carb is also a money saver. To stay compliant, I’ve been bringing my lunch a lot. So I’m actually saving money. Another win. This diet is actually costing me less. Not just because of bringing lunch to work, but also that I’m not as hungry as often. My cravings are in check.
  4. I don’t need ketchup, which is full of sugar, by the way. Normally, I like to add ketchup to burgers or chicken. But apparently I love mustard, which I discovered this week. I always liked it okay, but maybe the low sugar on this diet has adjusted my taste buds. I made some bunless cheeseburgers and used mustard as the condiment. De-lish.
  5. Always have frozen vegetables and protein available. That way I can’t make any excuses to not eat healthy. I’ve learned to appreciate the simplicity of food. Simply roasting and stir frying some protein and veggies with a little seasoning makes this diet easier to stick to.

So there you have it. Week 2 down and owned.

That’s the update for this week.

Thanks for stopping by and please feel free to like, comment and provide feedback! Would love the support! 😊

 

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  1. Millionaire's Digest June 21, 2017 at 8:27 am

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    Millionaire’s Digest Author, Publisher & CEO

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