I had a feeling today was gonna be a great day for a weigh-in. I noticed this past week that my clothes were fitting much more loosely and I had so much energy I could actually stay up past 11 p.m. without nodding off while watching TV!
And boy was I right. I weighed in this morning at 216.0 pounds. That's four fewer pounds than last Wednesday -- and I am a whopping 17 pounds lighter than when I started this diet four short weeks ago!
I honestly love this Diet-to-Go approach to weight loss and healthy living. They do all the planning and all the cooking and all I gotta do is eat great and lose weight.
The food is awesome and filling. I just had a great breakfast of a toasted whole wheat bagel with cream cheese, an apple juice and a yummy lemon pie-flavored yogurt!
I have been fitting in more activity too. Mostly softball and basketball with the kids. Tonight I will sweat off a pound or two while umping a girls softball doubleheader while wearing the chest protector and mask in 90-degree heat!
My wife and I cleaned out our garage over the holiday weekend and that means I have easy access to my treadmill. Those workouts start very soon!
I also have my free weights all stacked by the weight bench. I WILL soon start a three day-a-week routine of presses, lifts, etc.
And speaking of good, check out my five favorite meals from Week 2 of the Low-Fat Traditional meal program.
In case you are confused by the "weeks" I mention...
I just started my fifth week of following the Diet-to-Go program. Meanwhile, I am dining on the Week 3 foods of the Diet-to-Go repeating five-week menu.
All you need to understand is that Diet-to-Go is your personal chef. So why not pamper yourself this summer? You'll stay out of the hot kitchen -- and crowded grocery store -- and you'll get on the fast track towards a slimmer, trimmer you by fall!
Baked Atlantic Salmon, stuffed baked potato, baby carrots and a pineapple crisp
Meat-free Mirkin Burger on a Kaiser roll, with American cheese, salsa and melon mix
Greek Stuffed Mushroom and a V8
Herb-Crusted Whitefish (red snapper), creamy polenta, broccoli florets and sesame breadsticks
Porcini Mushroom Chicken, wild rice pilaf, and Italian veggie blend
Author: John McGran