And the nutrition? That's really made a difference for me. I've made some pretty drastic changes and I don't know that I'll continue them long-term, but they are helping me as I train for my marathon, definitely.
I know that I need to track my food consistently if I want to lose weight. This training evolution, I'm relying completely on my FitBit and logging every single thing I eat. It was a bit cumbersome at first, but I tend to repeat meals often and it gets faster to log things as I build up my own list of "recent foods."
Overall, I'm not having any problems staying within my allotted amount of calories. That's because FitBit calculations automatically adjust all day to reflect the extra calories I've earned through exercise and motion. Of course, I realize that these numbers are all estimated, so I want to make sure I am burning more calories through each day than I am taking in.
Here's what the last two weeks look like. It doesn't appear that I am taking in nearly enough each day, and that is also a concern for me. Starving and depriving myself isn't a healthy way to lose weight, because the body needs fuel to perform. So I need to eat more, which is kind of cool to discover.
Notice that there are two days when I splurged a bit on the calories. In week one, I indulged with a bacon cheeseburger and bacon cheese fries. Week two, I ate a ham & pineapple pizza and sweet potato french fries.
Neither of those meals put me over my calories allotment for those days, because I had plenty of extra activity to cover them. They were little rewards and I earned them. So I don't feel bad at all about them.
And that matters. Not only did I save a lot of money, I also was able to control exactly what went into my salad. There were no hidden calories and I was able to track it exactly.
I started with the basics - yellow pepper, carrots, and a cucumber. I used a huge bowl and a big pile of spinach leaves, and the salad looked big enough to feed a family of four. But no, it was all mine.
I added seasoned croutons and an incredible, low-calorie pear gorgonzola dressing, and my lunch was complete.
And here's the calorie count. Considering how much food was in the bowl, I'm super happy that the whole meal was under 400 calories.
I also discovered yesterday that I can make my own fruit smoothie at home using Silk soymilk, frozen bananas, and fresh strawberries. Talk about a winner! I absolutely loved it. I made one for breakfast with vanilla soymilk and a smaller one for dessert with the chocolate soymilk. Both were right around 200 calories and worth every bit of that.
And I'll end with a positive note. I blogged earlier about how easy it is to drop into a slump. One bad choice leads to another, and another, and before you know it, your entire workout and healthy eating routines have fallen off.
But the reverse is true, too. One good choice can be the inspiration for the next, and after a few good choices, you're back on the right track and ready for more. That's where I am right now. I am wrapping up week two of my #LongRoadtoLongBeach training and nutrition plan, and I already feel better.
It's not about the pounds. It's not about the number on a scale. It's about feeling stronger, healthier, and more in control of my life and my actions. That's how I feel right now, and I want that feeling to continue. So the good choices I've made over the last twelve days are now motivation for me to keep making those choices today... and tomorrow... and on and on.
I'm feeling more like me each day. And that makes me very happy, indeed.