What Will You Do...

I have a list of things I can do now that I couldn't do 9 months ago. It looks something like this:

• I can go to a restaurant and not stress out about having to decline a booth. I fit in them now. 
• I can fit on most amusement park rides. 
• I can stand for more than an hour without my feet hurting and without my back aching.
• I can climb stairs without getting winded.
• I can easily stand from a sitting position.
• I can get up off the floor unaided. 
• I can drive past the drive-thru.
• I can say no to junk food
• I can buy clothes off the rack at any store. 
• I can sit a safe distance back from the steering wheel of my car. 
• I don't spill over into the seats around me at the movies which means I can also fit in a seat on an airplane.
• I can appreciate being told that I look "amazing" and I can believe it. I do believe it. 
• I can revel in watching people I haven't seen in a while trying to decide if they know who I am.
• I can sleep through the night without waking up in pain.
• I can get a common cold without it escalating into three weeks of asthma and laryngitis.
• I can get over said cold after five days instead of a month. And I mean TOTALLY over.

When the weather gets warmer there are other things I'm going to be able to do.

• I'm going to go on every ride at Six Flags and Knoebels.
• I'm going to start riding a bike again.
• I'm going to learn how to ride a motorcycle.
• This summer, I'm going to learn how to kayak and take a sea kayak tour.
• I'm going to see MORE parts of Acadia National Park that I couldn't get to because I was too fat. 

So I want to know - what will you do? 

What will you do when your weight doesn't prohibit it anymore?

What will you do when your health improves because you've dropped all that weight?

A lot of people read this blog but no one participates. 

You have the floor. What will you do?  

Not would. What will you do?

If you're discouraged and giving up hope, THAT is the question you need to be asking. 

Eliminate the escape route. The time for "if" is over. 

Next time I'm going to address everyone who insn't on The Key program about how to get this done whether you go the hypnosis route or not. 

It's Too Expensive to Eat Healthy

Excuses, excuses...

People like to tell me that it's just plain cheaper to eat fast food, especially when you stick to the dollar menu.

They also like to tell me that there's little to no difference in price between better food at a restaurant and making it at home.

For some things, this is true. Restaurants can't mark up everything beyond the customer's reach so they take huge profits on some things, losses on others.

Chicken and beef have tremendous markups. Seafood and prime cuts often hit the menu at close to cost for the purpose of keeping customers loyal. They'll make their money back on it with dessert and drinks anyway. That stuff is marked up to the point of usury.

Let's also remember that you need to add a minimum of 15% to the price of every meal on the menu at a sit-down restaurant because, unless you're an a-hole. you're going to have to leave a tip, too. If that meal is $9.99, it's actually $11.48. If you're like me and you tip 20%, it's $11.97. Round it to $12.00. Don't be cheap. :-)

Still, if you're not planning to eat filet mignon and pacific lobster tails every night, there is a huge divide between what you'll spend on good-quality food you prepare yourself and what you'll pay someone to prepare it and load it with flavor-enhancers that just add sugar and carbs to your diet.

You know, I used to use this excuse all the time. Why spend $6 a pound on steak when you can get a McDouble for $1.00?

Well, there's a simple answer to that question and the sheer logic of it is likely to blow your mind.

So place one hand on each side of your head and press firmly before you read the next line.

You get an entire pound of steak from an identifiable and observable protein source for $6.00.

You get about 2.5 ounces of ground cow parts that represent 100 or more animals which then have to be chemically prepared for human consumption with the McDouble. You also get a product that is 1/3 carbohydrate and 43% fat.  Buon Appetit.

But let's not even think about the dollar menu. Those same two patties in a Big Mac increase in price considerably (about 400%). The average cost of a "value" meal at McDonald's is now about $7.50.

Now consider this...

Even if I were to pay $6 a pound for sirloin (which I don't), I could feed my family (of three) sirloin steak and steamed vegetables for about $10.00.

Buy each person a value meal and you've just spent $22.50. For poison.

Since I buy my meat wholesale I get sirloin for around $3 a pound. I can feed my family steak and the entire tab comes to $5 and change. That's less than 23% of the cost of value meals for three.

And that's STEAK, people. Not hamburger and not a cheap cut. Sirloin steak. $5 for 3 people.

Try getting away with that at your favorite steakhouse.

Speaking of which, you'll also be doing yourself several favors by preparing your own meals. Forgiving the fact that you know what went into them and how the raw food was handled, it's way cheaper.

This morning I had 1 egg + 2 egg whites scrambled, kielbasa and four shoots of asparagus. I used a little ketchup on my eggs as I have been doing since birth. I used a little butter and salt on the asparagus.

I ordered this same meal at a diner a few weeks ago (minus the veggies, mind you - they don't do steamed veggies for breakfast) and it cost me $10.00.

Cooking it myself, I got a more balanced plate and it cost me about $1.65.

I can get chickens on sale at a wholesaler for 69¢ per lb, sometimes less.

A half chicken dinner with a veggie is under $3.00. The same meal at Boston Market is $8.50 and you get less meat. They use 3 lb fryers.

I don't even spend $3 a plate, though and I get nearly twice as much meat. I can feed my family on one 4-5 lb fryer and have enough leftover for chicken salad tomorrow. At an average cost of about $4 a bird, with the veggie that comes to about $1.50 a plate.

And I know what went into the seasoning so I know I'm not eating something I shouldn't.

Strange that breakfast would cost more... anyway....

The point is that I really don't care how busy your lifestyle is. If you had time to read this, you had time to chop some veggies or throw a chicken in the oven. It's not about time or expense. It's about convenience.

Eating right just isn't very convenient.

That's the real issue.

Get over it and get well. When you reach your goal, chances are you will have saved enough money not buying "value" meals to go on a nice vacation and eat something naughty that you can't get at home (provided you've reached your weight loss goal, of course).

Battling Food Boredom

I run into this problem a LOT.

What's for dinner? Let's see... I can make chicken again, I can make pork roast again... Oh! how about steak...again.

Believe me, I get it.

I've been thinking about how to get out of this rut for a while and I think I've got a solution.

Go ahead and give this a try. I do this to an extent now but I need to make it more of a routine.

There are a lot of proteins out there but the basics are going to be beef, pork, chicken and fish primarily. I do eat lamb when I can find it at a good price, but that's not an everyday protein.

I think it is possible to make these four proteins work and maintain some variety.

Here's what I'm thinking:

You can cook your proteins with a minimum of seasoning - just a little salt and pepper. That leaves the possibilities wide open for doing different things with the leftovers.

Here are a couple ideas.

Make a couple pounds of chicken at one time. Cut some chicken breast into strips and pan fry it in a little olive oil. Sprinkle on some kosher salt and a little pepper. Now, set aside whatever you're not going to use for this meal and try one of these simple recipes:

Fajita Chicken
1 lb chicken breast
1/2 yellow bell pepper
1/2 red bell pepper
1 small onion
Cumin, Chili Powder, Paprika and Garlic Powder to taste
Drizzle on some olive oil and bake at 400 for about 25 minutes in a 9x13 baking pan

Curry Chicken
1 lb chicken breast
I can of diced tomatoes
2 T plain yogurt
1 T Indian Curry Spice (pre mixed or use some cumin, cardamom, turmeric and red pepper flakes, ground)
simmer for 20 minutes

Lemon Pepper Chicken
Slice 2 lemons and line the bottom of a 9x13 baking pan
Drizzle on some olive oil and layer the chicken
cut a few chunks of butter into the mix
Sprinkle with italian seasoning and some cracked black pepper and bake for 20 minutes

See what we just did? We managed dinner for Monday, Wednesday and Friday (if you freeze your chicken in portions) and even though the protein is the same, it's a good change-up for the palate.

Don't want to eat chicken every time? You can also substitute steak for any of these, you can use shrimp, pork, you name it.

So on Monday, have lemon pepper chicken. On Tuesday, have curry shrimp. On Wednesday have fajita steak. On Thursday you'll probably be ready for a simple pork roast.

You can then take the remaining pork roast, cube it and toss it with some broccoli, fresh ginger  and shaved carrots for a simple stir fry (I even use a little - note the word  little - soy sauce for flavor).

I also manage to use the leftovers creatively, like making chicken or salmon salad, for example. I take taco meat and make a southwest omelet with a little tomato and cheddar. It doesn't have to be boring.

Oh, and treat yourself once in a while and get to a nice restaurant for something Key-friendly that you wouldn't make at home.

For me that generally means hitting 99 on Thursdays for unlimited 49 cent wings at the bar. Yes, I can make wings at home but I can't get their gold fever sauce anyplace else. :-)

And before anyone starts yelling, "there's honey in that!" I'm going to ask you politely to shaddap. I've lost a foot around my midsection. Apparently it ain't hurtin'.

The same goes for anything you eat that might be out on the fringes of acceptable (I get the honey barbecue wings at 99 too).

There is sugar in every condiment and condiments are allowed. I just choose with discretion.

For example, I don't get the teriyaki wings at 99 because they're overtly sweet and have chunks of pineapple. The honey barbecue is tangy but not sweet. Butternut squash is actually sweeter than that sauce.

See what I mean? Tread the line, but don't cross.

And if you stop losing, then step a pace or two back from the line and make some better choices.

Those choices can all be tasty and keep your palate well entertained.

Happy Nine Months!

Nine months on The Key Hypnosis plan today. It can be done. It's getting done.

My Real Secret

I want to talk directly to my peeps on the Key plan right now.

I'm going to issue you a challenge.

I know that there are things on this plan that are very straightforward and there are others that are up for interpretation.

It's OK to eat beef. That's straightforward.

Is it OK to eat processed beef product?

That's open for interpretation.

It's OK to eat asparagus.

Is it OK to drown it in hollandaise? It's a condiment, right?

That's also open for interpretation.

I am one day shy of 9 months on this program.

A clueless medical tech revealed to me recently that I'm losing about 10 pounds a month at this point - it's between 8 and 10.

I still don't know my actual weight but I do know that I've dropped 4 pant sizes (logically it's more like 5) and 3 shirt sizes.

I've lost a FOOT off my midsection.

All this in just 9 months.

I have not been back to Julie for a refresher.

I have not called the office to ask permission to eat something I find questionable.

And let's face it, that's what people are doing when they call the office - they're looking for validation to do things that will hinder them.

Sorry if that comes off as a little judgmental, but it really is just human nature.

Many of us who had a problem with food addiction went through a period of grief when we started this.

I grieved like I had broken up with a lover.

Yes, I was totally in love with food. I preferred certain kinds of food over sex.

The beginning stages of that grief were full of shock, anger, resentment and fear.

I didn't know if I was going to make it 24 hours, let alone nine months.

I went through all the stages: denial, anger, bargaining, acceptance.

I have accepted that this is how I'm going to eat. I haven't cheated on this diet since I started.

Not one. damned. time.

And yet, in many ways, I haven't completely gotten past the bargaining stage.

I think a LOT of us get stuck there.

It's the thing that has us calling the office about food.

I want to challenge you all with something if you're on this program:

I want you to commit to trusting your intuition about food.

I want you to commit to never calling the office for validation to eat something you know you shouldn't.

I want you to start making choices based on what you think, not how you FEEL.

If you thought it was a good idea to eat something, you'd just eat it. You wouldn't be calling the office.

If you have to call the office, your intuition is already answering your question.

If your brain is telling you, "Don't eat that!" then don't eat it. Your brain is where the suggestions live. You don't need to consult with Julie's staff. Julie has put the answer in your head already.

When you know something isn't right, walk away from it. Say "NO!" out loud and with conviction if you have to.

I spent weeks over the holidays shouting at the Hallowe'en candy, cookies and cupcakes that were littering my kitchen while I was home alone.

"NO!" "NO!" "NO!" "NO!" "NO!"

It's a decision that we make repeatedly.

When we make the decision to say, "NO!" we win.

Not sure if you should be eating that? The answer is, "NO!"

Say it with me: "NO!"

Is it something you might be able to introduce during maintenance?  Then get to your goal so you can go on maintenance.

And when you go on maintenance, start off with a refresher. Ask any questions you have during that session and be prepared for the disappointment of being told there are STILL things you shouldn't eat.

Because Julie is flat out NEVER going to tell you to eat a cupcake.

Does that mean you've eaten your last cupcake?

I don't know. I don't like the idea of the Zero Sum Game.

I've made final decisions about certain foods (that includes virtually all fast food, sodas and artificial sweeteners), but I'm open to the possibility of incorporating others, especially those that aren't constantly accessible.

Quick aside: There is no such thing as a good choice at a fast food restaurant. I don't care if you eat the Big Mac without the bun. It's fake food, pure and simple.

Ditto Subway with its turkey-based processed meat food, ditto Taco Hell with its 30% beef product, processed soy chicken and the highest fat content of any food in any fast food chain, ditto Dunkin with their fake eggs and sugar-soaked meat products.

It's all poison and it will keep you on a weight loss hamster wheel for YEARS if you keep bargaining to have it in your life. If thy right eye offends thee, pluck it out. There are better options.

Seriously, how long do you really want to be in the river? Aren't your arms getting tired from treading water and fighting the current? I know mine are. Big time. I can't wait to go on maintenance.

Meanwhile, back at the original post....

Now, Julie would likely disagree with me here but I believe I will reach a point where I can have some pumpkin pie at Thanksgiving.

Because it's only on the table at Thanksgiving.

I may never eat another Dunkin Donut again, though, and I'm prepared for that eventuality even though it KILLS me to think I'll never taste a chocolate glazed donut again.

And it does kill me to think that...

But why, "yes," to pumpkin pie and, "no," to Dunkin Donuts?

Because you can't sling a dead cat in Western MA without hitting a DD. It's too accessible.

For the rest of our lives we are going to need to make better choices than the ones that led us into Julie's office.

The question is, when do we start making those choices independently?

Do we wait until we reach our goal so that when we have more complex decisions to make about food, we're unprepared?

Do we put ourselves in the position of gaining all the weight back because we never bothered to learn the single most vital skill this program teaches us?

Or do we start RIGHT NOW by making the INDEPENDENT choice to say, "NO!" when our intuition tells us that eating something would be a bad idea?

Think about it. Getting the answer right will save you a world of grief.

That's my secret to success on this - making the right decisions and making them myself.

My Toughest Day Yet

Even with all that I've been through, having survived the holidays, having said "no" over and over again to every conceivable comfort food there is for going on nine months now, I found today to be the toughest day yet for me in this process.

I've been sick for days.

And by sick, I mean the kind of sick that makes the thought of eating meat and vegetables make you feel even sicker.

Here's the problem: everything that will help me right now is off-limits. No ginger ale. No crackers. No toast with honey. No cream farina.

This is WAY harder than dealing with freshly baked biscuits at Thanksgiving.

This is about, "I thought the whole point of this is to get well. This is keeping me sick."

So I've tried eating some soft-scrambled eggs. Bleh.

I had some chicken soup last night. It was OK but the tummy wasn't thrilled.

What it would be thrilled with would be some fucking cream farina. With honey.

So here's what I've done:

Instead of ginger ale, I've steeped some ginger in tea. It curbed the nausea. I've tried eating small amounts of allowed foods and I'm building up a tolerance to it (slowly).
 
I've also reminded myself that this is the first and last time in my life that this is going to be an issue.

Next year, when cold and flu season hit, I will be at an appropriate weight and I will be able to have the comfort foods, the ones that are easy on the tummy at moments like this.

The reason I'm suffering now is because of what I've done to myself and now I'm paying the price.

Next year I'll reap the reward.

And that's just going to have to be good enough.