Focus on the Food

The thing about having a compulsive eating disorder is that no matter how much you move, how many work outs you get in a week, how hard you push yourself at the gym ~it all comes down to the food.  

The deeper I get into my program the more obvious this is becoming to me. I have always been a firm believer in the 80/20 science of weight loss; 80% of the loss comes from your food intake and 20% from exercise.  

I feel like I have found my groove with fitness. I am participating in three classes a week (Body Pump, BOOTCAMP, and Cardio Core) and two days a week I am on the treadmill working C25K. I take the weekends off because it is way to hard on my time management. When Shawn is not working Friday night I do enjoy going to the Renew You! Class on Satuday morning, but I can only commit to that every other weekend.

But the food…oh the food. In some ways I know exactly what an alcoholic feels like…I am always thinking about food and planning a meal and forcing myself to make better choices.  It is a drag, man. The minute by minute struggle is real. 

My next weigh in is Monday and I am anxious to see what the scale says. This has not been a stellar month in the food department, but I do see a change in my portion control which I have to celebrate. I no longer feel the compulsive urge to eat everything in sight everyday. I noticed last weekend when we went out to eat I didn’t have multiple pickings from the bread basket (one piece felt like enough). 

My focus for this week and moving forward is to listen to hunger cues, eat until I am satisfied, and say no when I am not feeling the need to eat.

I will leave you with today’s breakfast. “Egg Biscuit Bake” (a recipe I made up that is a huge bang for my buck calorie wise) and roasted sweet potato “hash browns.” It was delicious and satisfying!

looks disgusting, tastes delicious


2 thoughts on “Focus on the Food

    • Easy recipe…sauté in Pam all the veggies you like. Take a can of biscuits and cut them into small pieces and put in the bottom of a 9×13 pan. Pour veggies on top and then six eggs. Top with 3/4 cup of cheese and bake for 30 minutes at 350. So yummy and 274 calories/serving. Very filing.

      Liked by 1 person

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