Friday, January 01, 2016

336.2 pounds today, and my staple breakfast

336.2 lbs (152.5 kg)
The progress continues. At this morning's weigh-in I was 336.2 lbs (152.5 kg). That will be my 'marker', my reference point at the beginning of the new year. This is the point from which all of this year's progress will be measured. 

Monthly targets for next year

Based on the progress I've made in the first six months of this journey, and bearing in mind my goal of reaching 178 pounds by my 50th birthday, I'd drawn up a back-of-an-envelope quick table of monthly targets.

  • Oct 2015      356       Actual: 356.2
  • Nov 2015      341       Actual: 345.4
  • Dec 2015      327       Actual: 336.2
  • Jan 2016      312     
  • Feb 2016      298     
  • Mar 2016      283     
  • Apr 2016      269     
  • May 2016      254     
  • Jun 2016      240     
  • Jul 2016      226     
  • Aug 2016      211     
  • Sep 2016      197     
  • Oct 2016      185     
  • Nov 2016      178     
Even if I don't hit every target, or I'm not at exactly 178 lbs by next November 28th, I'll still be a heck of a lot closer than I would have been if I'd just sat on the couch and not changed any of my behaviors! As long as I'm below 200 lbs, I don't mind taking an extra month or two to reach my target. 

What's really funny is that even at 178 lbs, my BMI will be 24.9, borderline overweight. According to the chart, I should be aiming for 149 lbs. That's not going to happen! 

Wilted spinach with eggs

Wilted spinach and eggs, my
"breakfast of champions"
My "go-to breakfast" these days is a very simple wilted spinach with eggs, soft yolk of course. I start with a couple of large knobs (2 tbsp) of good quality butter. Kerrygold butter is tasty and has a great natural yellow color. Then I fill the pan with as much spinach as will fit in it. Initially the lid might not fit very well, but the spinach soon cooks down. After a few minutes, I'll turn the semi-wilted spinach over so that the other side gets a chance to cook. 
In the meantime, I have cracked my three large eggs into a small dish, ready to add to the pan. An extra knob (1 tsp) of butter is added to an empty circle that I have created in the pan. The eggs are quickly added, with seasoning (usually just salt and pepper), and the lid is placed back on. This cooks over a low to medium  heat for several minutes, until the egg whites have set and the yolks are the desired consistency. I like mine runny. Depending on what I have in the fridge, I'll sometimes add a small sprinkling of Parmesan cheese, or some salsa or picante sauce. 

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