My weight this morning was 153.5 – given that I slept late, I felt this was too high.
I had a good day foodwise, and yes, I did get on my exercise bike! I did 31 minutes, which I am happy with. I want to work up to 45 minutes to an hour, then will begin adding resistance to each session.
I thought I would share what my menu will be for Easter. I am so thankful I have learned how to plan food for a holiday that truly satisfies both my husband and myself, is delicious and on plan.
Brunch: a serving of Frittata Con Escarole e Formaggio (from the Buca di Bepo cookbook), coffee with 1 oz. half and half. This is a cm dish (no flours or thickeners used).
Easter Dinner will be my Reward Meal (carbs allowed).
Salad of 2 cups romaine, 1 scallion, 2 stalks celery, 1 anchovy for extra flavor, and a new favorite – Litehouse Opa Blue Cheese Yogurt Dressing.
Home cured (without sugars) and home smoked Ham
Leeks (homegrown) with a Mustard-Bacon Vinaigrette
1 tiny gluten-free Rudi’s brand Ciabatta Roll.
At least one Citrus Twist Mini Cheesecake (my recipe, promise to get this posted soon!).
I left room for chocolate, or I can have another little cheesecake.
The cheesecake has some of the flavors I adore from my Grandmother Anna’s recipe for Cassata – citrus zest, chocolate. I’d love to have the original but it makes an ENORMOUS cake where each slice is about 10 inches tall (made in an angel food tin). I am willing to settle for now, with my mini’s that feature some of the flavors. Much easier for portion control, and weight loss/maintenance.
I encourage anyone reading my blog, worrying about how to handle this holiday, to just take the time to think of what family dishes, foods are those you most want to have this Easter, and either fiddle with how to control the portions (can you make a mini or a single serve version of a recipe), or how to change the recipe to make it more doable on your plan. Working out what you will have ahead of time, really reduces any stress, so you can focus on the holiday, family and friends.