Four weeks and four kilograms
In the last four weeks, I’ve lost four kilograms. So far so good, but I must remain diligent. My goal weight is 77 kg, so I have another six kilograms to go. My aim is to get slightly under that and then stabilise around the 77 kg mark. At 77 kg, I won’t huff and puff when walking around the lake, I’ll be able to tackle stairs more easily and I will be able to fit in my business shirts more easily.
After losing four kilograms, I’ve already noticed that my trousers are more comfortable; getting in and out of my car is more comfortable and I can wear a necktie more comfortably. Sleeping has also been easier, although; I’ve been experiencing the odd night of insomnia. I don’t know why. I’ve got a bit on my mind at the moment but nothing life-threatening.
It’s reassuring that I can tighten my belt without feeling uncomfortable all day. Wearing a suit is also much more comfortable sans four kilograms. This last week I needed to wear a suit to attend senate estimate hearings at Parliament House over two days. It’s been a long time since I felt comfortable wearing a suit.
How am I losing weight? Four kilograms so far.
As I’ve written before I’m modifying a low carbohydrate way of living. No bread, no rice, no pasta, no added sugar to anything, but I’m still eating vegetables and fruit. For example, last Saturday I enjoyed nude wonton soup and then on Sunday had yuk biang.
The fruit is mainly for a dessert treat. Mangoes are a great treat at this time of year. I’ve also added some slices of pear to some of the salads I’ve been making.
How about exercise?
Yea, well, there hasn’t been a lot of that. I’ve been busy with work, and when I did this while living in Darwin, I began daily walks when I’d reached my goal weight as a means to stabilise. I hope to do the same now that the mornings are getting warmer.
Are there any new cooking ideas?
Well yes, there is, at least a couple of techniques I can easily describe.
The first is to stir-fry but not using Asian foods or ingredients. For example, I’m a fan of tightly shredded cabbage, sliced green beans, sweet corn, sliced asparagus, sliced bird’s eye chillies, tomatoes, sliced celery plus lots of chilli flakes. In a wok, I melt butter until it foams and then add the vegetables. I wait until the cabbage and tomato have softened and lost shape and then add a splash of cream and allow the liquid to reduce to a nice spicy sauce that coats all the vegetables. To this, I’ll serve it with whatever meat I’m preparing for that evening. Lately, it’s been chicken thighs roasted in a moderately hot (200 °C/400 °F) oven for one hour. When I have salmon, I dice it raw and add it at the end of stir frying my vegetables in the buttery cream sauce.
Microwave oven pressure cooking
You will have read previously that I’ve recently purchased some Tupperware®, included in my recent purchases is a Microwave Oven pressure cooker. I made a lamb forequarter curry in less than half an hour. Doing something similar without a pressure cooker would take hours of slow cooking to get the lamb forequarter meat soft enough to fall off the bone. You can find the recipe over at Yummy Lummy.
What’s the next big challenge?
Tomorrow at work there is a Halloween bake-off. There will be lots of cakes and sweet treats. We have a regular bake-off event to raise money for charity and also for a work Christmas function. Tomorrow may have to be a ‘cheat day’.
Here’s a gallery of photographs, each has a caption. Click on one image to open the gallery through which you can scroll through all the photographs
Please feel free to check out all the photographs.