Yesterday was day one back on the wagon. I’m focusing on getting my eating under control for the next few weeks. Having quite Weight Watchers (I still stand by that decision), I’ve estimated my TDEE (total daily energy expenditure) and created a daily deficit that should allow me to lose about .5 pounds per week—a rate that I feel is achievable and sustainable. My daily calorie goals is 1,590 calories. I’m also paying attention to my macro nutrients, and aiming for 30% protein, 30% fat, and 40% carbohydrates.
I’m happy to report that yesterday I came in just at my calorie goal and came very close to my target macro ratio. You’ll notice I had two portions of butternut squash black bean chili. This is one of the better vegetarian chili recipes I’ve made, and the serving you get (2 generous cups) is super filling for only containing 217 calories. Mom calculated the Weight Watcher Points Plus and said it was only 5. I highly recommend giving this one a try. If you buy frozen cubed butternut squash at the grocery store, it would come together really quickly. Warning…there is half a can of black beans in each serving. You may get a little gassy.
Here’s how my day shaped up:
Breakfast: 1 cup plain fat free yogurt (sweetened with Splenda, vanilla, lemon juice), 1/2 cup frozen blueberries, 1/4 cup granola [323 calories]
Snack: 2/3 oz plain almonds, 1 light string cheese [148 calories]
Lunch: 2 cups butternut squash black bean chili topped with half an avocado, 1 cup skim milk [408 calories]
Snack: Think Thin Brownie Crunch protein bar [230 calories]
Dinner: 2 cups butternut squash black bean chili topped with 1/4 cup fat free plain greek yogurt and 1/4 cup reduced fat cheddar cheese, 1.5 cups skim milk [475 calories]
Totals: 1,584 calories, 235 g carbs (47%), 59 g fat 26%), 131 g protein (27%)
I also drank a ton of tea and spent a few hours in the garden getting the garlic planted, leeks harvested, and covering everything with mulch before it potentially snows this week. One day down, many more to go.