As I reported in the September Eat To Live report, my plan for October was to go back on Dr. Fuhrman’s 6-Week Eat To Live program mid-month. We had company the first two weeks of October and I expected to fall off the wagon a bit, but was prepared the counteract any damage when my routine returned to normal. So here’s what happened.
Eat, Drink & Be Merry
That pretty much sums up the first half of my month. We had a long and fun-filled visit with our dear friend who lived in Chicago for many years before moving overseas. There were old friends to catch up with and old haunts to re-visit. I knew the result of all this merriment wouldn’t be pretty when I stepped back on the scale, but I didn’t expect such a complete drubbing. How is it possible to gain 7 pounds in two week??? It’s called pub grub and beer – too much of both. But really, 7 pounds worth?
The Good News
After the disgust, shock and horror wore off, I immediately went into damage control mode, got back on Dr. Fuhrman’s plan, and dropped those 7 pounds by the end of the month. Whew!
Confession
Writing these monthly reports is much more difficult than I ever imagined. To be completely honest, I really dread writing them.
When I decided at the beginning of this year to write these monthly progress reports, I thought it would provide the (very public) accountability I needed to stay on track and achieve my target of losing and keeping off the 20 pounds I wanted to drop. I thought it would be a joy to chronicle each month’s accomplishments and provide the readers with a road map for achieving permanent weight loss.
I consider myself to be fairly disciplined. When I put my mind to something, I stop at nothing to see it through. The only motivation I need is the sense of accomplishment I know I will feel for a job well done. That’s why I thought writing this series of reports would be a breeze – and rewarding. After all, years ago I was able to completely change my eating habits to get off a bunch of meds (see My Tale and I Was a Bad Vegetarian & Vegan). If I could do that, how hard could it be to drop a few pounds and keep them off?
And now, here it is, almost the end of year and I haven’t achieved what I set out to do. The reason I dread writing these reports is because it forces me to look in the mirror each month and realize I’m not following through on what I set out to do. I’m not on top of my game. And I have to admit it here, publicly. It sucks.
All Is Not Lost
There are those who tell me that I’m too hard on myself. Possibly. If I step back and look at the big picture, over the course of this year, I’ve managed to lose and keep off 7.5 pounds. That’s good. Certainly better than not losing anything or, worse, gaining weight. The reason I’m not satisfied is simply because I know I can do better.
Renewed Accountability
I could take the easy way out and just stop writing these reports. Tempting as it may be, that’s just not the way I operate. One thing I’m really good at is pulling myself up by the ol’ bootstraps, dusting myself off, and starting anew.
And it begins right now. No more excuses. Here’s how it’s going to work.
I’m going back (strictly this time) on Dr. Fuhrman’s 6-week Eat To Live weight loss program. But here’s what’s going to be different. Instead of just writing monthly progress reports, I’m going to create a free, downloadable Ebook (assuming I can figure out how to make one) that will contain:
• a day-by-day list of everything I eat and drink
• a daily weight loss tracker
• photos of every meal
• all recipes
• weekly grocery lists
• a list of all kitchen equipment and pantry staples I needed to complete the 6-week plan
• tips for success including what did/did not work for me
• anything else I can think of to create a “here’s how to do it” day-by-day road map for anyone who wants to give the ETL program at try (or any similar program for that matter)
So there it is. Come hell or high water, I’m making this happen. See you next month!
Carol D says
I can identify with all your feelings here, friend. I’ve been up, down and all over the ETL place too. You’re taking on a lofty project here and I do admire that!! You must follow through now because that eBook of yours is going to help and inspire a lot of people…… like me!! All the best and wishing you much success.
Amy says
Thanks so much, Carol. I guess anyone who had tried any kind of program is going to experience ups and downs. But I know I can do this and I really want to find a way to help others interested in this program by creating a day-by-day, this works/that doesn’t type of guidebook. It’s a big project, but I’m determined to make it happen. Good luck to you and please let me know if you have any questions.
Sabine says
I am looking forward on following your progress
And any tips or tweaks you may have
I love the ETL principals and I follow a very simple version
I found once I just made it very basic and on the weekend I would try new recipes
It became second nature
Pre steaming 3-4 different vegetables in my 4 tear stainless steal steamer from ikea
Then I devide them in meal prep containers about 1 cup of each veg
Pre wash my greens and chop them , also prechop some non starchy raw veg
Make 2 types of dressings
Precook 2 types of beans
And a batch of mushrooms with onion
I then can easily make bowls , salads , and even soups, or collard wraps in under 5 min with these incredients plus fruit and seeds
Any leftovers go in to a batch of bean soup at the end of the week Before shopping Day
I rotate my greens and veg and beans every week
It’s become almost automated for me over the years
I look forward to try some of your recipes on the weekends
Amy says
Hi Sabine – I agree that having food prepped is essential for sticking with any plan. I spend a few hours every Sunday prepping food for the next week. I always make a big pot of soup/chili, a huge salad, 1 or 2 dressings, hummus or guacamole, and have a bunch of veggies and tofu on hand for a quick stir fry. It’s so much easier than people realize. If I don’t have a frig full of healthy food ready to grab, I end up running to a restaurant or grocery store for their prepped food which is sooooo BAAAAD. Keep up the great work, Sabine!