Cruise day 78 – PP

Morning weigh-in: 95.6kgs

  • Daily GAIN 0.1kg/0.22lbs
  • Total lost 16.7kg/36.74lbs

Watercheck – 2.1l

Breakfast

  • oatbran porridge
  • 2x microwaved eggs
  • Mug of tea

Morning snack

  • Mug of tea

Lunch

  • 400g chicken with 1/3 pack of ol el paso fajita seasoning (beware of carb content of this seasoning!)

Afternoon snack

  • Half a pack of sugarfree polomints

Dinner

  • 2x lean beef sausages
  • 1x lean beef pattie
  • 1x microwaved egg

Exercise

  • 25 mins on the bike to and from work
  • 50 mins walk around the Meadows

Up again on the scales this morning, though not by as much as I was expecting, not after yesterday’s transgressions.  Today I managed to be totally on diet, and avoid all tolerated foods as well.  I didn’t struggle too much during the day to avoid bad foods (despite the mini babybel lights and muller lights I had in the fridge at work) – I think that as long as I psych myself up the night before, I’m not tempted by forbidden things like biscuits or tolerated things like fruit yoghurt or mini babybel lights.

Perhaps that’s what I need to do more regularly – really psych myself up the night before, and sleep on a well-ordered brain.

In other news, I also ordered a pair of Sketchers Shapeups online – these miraculous shoes which are supposed to make you use more muscles when you walk, burning more calories and toning the body, as well as improving core strength.  I’ll let you  know how they are after I’ve done my first walk in them – I gather that I probably won’t manage a full hour the first time I wear them, I’ll end up being too sore… 😉

4 responses to this post.

  1. Posted by jan on September 2, 2010 at 6:07 pm

    Hi Charlotte, thanks for sharing your blog. Im on day 76 so about the same, lost about (I try not to obsess!) 14 kilo so far. Down to size 12 and just dropped a bra size, wow.
    I note you use barley in your chicken soup – I think that is a no go on Dukan.

    My chicken soup recipe (long standing old Jewish mother stuff).
    Chicken cut up into quarters, skinned. About 2lb carrots sliced crosswise (you eat less this way). I parsnip. I centre of head of celery (include leaves). One spanish onion (whole peeled). I small turnip, peeled.
    A handful of parsley (the flat kind is best).
    Bung in pressure cooker or large saucepan. Bring to boil and skim soup. Add a small handfull of salt (or low salt – essential for soup). Pressure cook for about half to three quarters of an hour or simmer for two to three hours at least. You can strain the soup, cut up the chicken and put carrots and chicken back in (and any of the other veggies you like). Makes enough for about 12 portions three ladles full each.
    Enjoy…..

    Reply

    • Hi Jan,

      I use barley in such tiny amounts (each serve would have about a teaspoon of barley, if that) that it doesn’t really factor into the calculations. Also, I use less carrots in mine – both vege that Dukan says to use only in moderation cause of the carb content.

      Thanks for the recipe – I wish I had a pressure cooker! I prefer not to use a whole chicken or stock – there’s just too much fat there for my liking, even when skinned. Breast meat all the way! 😉

      Cheers,
      Charlotte

      Reply

  2. Ooh, I’ll be really interested to see how you get on with your sketchers. I’ve been thinking about whether to get some of these or the fit flop or reebok equivalent when I’m in the states next week.

    Reply

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