My Facebook memory was eye-opening today. On this day, 2 years ago, I was 6 pounds from a goal of 146. It was just before two of my doctors (a cardiologist and a pulmonologist) asked/told me to stop losing.
2 years later, I am working to lose the weight I regained, thankfully, nowhere near my highest.
I hope to say within the next two months, that I have “just” 100 pounds to go. I am losing at my usual steady, slow rate – almost 17 pounds off since January 1st.
I have a new higher goal as my final weight – I really was too gaunt and thin at my “almost at goal” weight of 2 years ago. I don’t mind a wee bit of padding on my now “older than I feel by a longshot” bones.
I am doing what worked so well when I lost 216 over a four-year period. A daily calorie limit, and following CALP principles as to meal composition and frequency.
Breakfast today for example, was a Breakfast Bar (explanation to follow) and 1 oz. half and half with my coffee.
Breakfast Bar’s are a recipe I got from a list years ago, that I have amended to suit my husband and myself. It uses a recipe called Laura’s Sausage to make a homemade breakfast sausage using plain ground pork and seasonings.
You make a 1-2 pound batch of this, spread thin in a rectangular glass baking dish (love Pyrex), bake, drain off grease and pour your toppings.
The original recipe calls for a dozen eggs, 16 oz. of shredded cheese. I have changed that to just 8 oz. of cheese and added vegetables – 4 diced mini bell peppers in yellow, orange and red, 4 scallions, and 4 large mushrooms.
Once done, I cut this into 8 squares, and it is breakfast for my husband and myself for Monday – Thursday. Each bar is under 350 calories if made with just 1 pound of the homemade sausage.
I will post the recipe and photos once I get some better photos.