Plateau Hell

I was checking in at my WW meeting on Saturday and the clerk told me I was doing good.

I guess I am.  Good at maintaining.  I lost 25 pounds in the first year I joined and I've kept it off, but I'm not losing any more.  I gain and lose the same pound every week, except for my birthday week when I gained 5 pounds by not working out.

So I obviously need to do something drastic to get this weight loss going.  I've lowered my WW daily point values and I'm going to my life guru Gwynnie (yes, those three links are three different times I've blogged about Paltrow.)

I was reading an interview with her in Fitness or Shape, one of those magazines, and she talked about her fitness regimen she uses in addition to eating very clean.

45 minutes of cardio and 45 minutes of weights 5 days a week.  It's longer than my typical morning routine, but I'm going to try this for a couple of weeks and see how it goes.

Let's do this, Gwynnie!

Fat Ass Birthday Challenge

So in about 2 months I will be celebrating my Golden Birthday.  That is I will turn 29 on May 29th. 

I'm pretty sure I may stop counting my years after this birthday so I want to make it count.  I'm issuing myself a challenge.

As of last Monday I'd lost 15 pounds even in my three months on Weight Watchers, I want to make it 30 by my birthday. 

I'm giving myself 55 days from April 3rd to drop 15 pounds.  That will also put me about halfway to my year weight loss goal. 

Let's see if Operation Golden Birthday will be a success.

Adventures in Cooking

So I'm still working on my cooking skills. I'm getting more adventurous in the kitchen, and just experimenting my way through some meals. Here's a successful attempt, if you're nice I may post about one of the more humourous unsuccessful attempts.

Sunday night I decided to grill some veggies... and try to make polenta by hand. I'd tried the prepackaged polenta, but have it on good authority that it tastes much better fresh.

So I gathered ingredients: sliced zucchini, squash and eggplant. I ended up browning them in a skillet with a little salt and pepper.



Then I started the polenta by measuring out the corn meal. It's worth noting here that I got the recipe from a handy app on my iPhone-Epicurious. I used a resume from Gourmet magazine from 2007 for creamy polenta.




Here's a look at the set up in my lovely kitchen.

A few burns and a couple of dropped veggies... I had a pretty yummy dinner.



I'm hoping soon I'll be able to cook without burning myself... but I'm not sure that will ever happen.