Friday, March 01, 2013

If it's not one thing, it's another

I felt a little better yesterday, though my stomach was still touchy, until around noon when I developed a splitting sinus headache. I even called the dentist because I thought my molar was the problem, but then I remembered that my old dentist had told me that a sinus headache can sometimes broadcast pain to the teeth.

I ate good food yesterday but kept it light. I made homemade tabbouleh (tabbouli?) and grilled some salmon for dinner.  My calories were spot-on, right where they should be.  I took my supplements. I drank lots of water.  But I should have eaten a carrot or two, because my veggie count was low and so was my fiber.

My calories for the week are now almost perfectly in balance. If I have a good weekend, it's just this side of possible that I could hit my goal of being in the 170s on Monday.  My mid-week weigh-in was at 182, so I would need to lose 2.1 pounds to hit it.  I have my nephew's birthday party (can't believe he is a year old already) Sunday, but since my sister is cooking and not my mom, I know the food will be ready on time, and that long stretch before lunch is always what kills me. Unfortunately, because of the timing, I might have to miss swimming.

Checklist for yesterday:

  • Average 300 minutes of exercise, with at least 30 minutes per day: 45 minute Spin class.
  • Log all food in Lose It! and stay in the "green zone": Was 141 calories under budget.  
  • Take my supplements: Yes
  • At least 3 servings of veggies and 2 fruits: Blueberries, apple, 1/2 cup tabbouleh (parsley, tomatoes, onion). As I said, should have eaten a carrot or some celery.
  • Get at least 35 grams of fiber: 29 grams.
  • Bonus: Hydration was 148 oz. of fluid (includes 16 oz. of coffee and a 5 oz. glass of wine, but the rest was water).


  1. I had a terrible headache late Thursday also. I wondered if it was a weather thing.

    Is your tabbouleh just parsley, tomatoes, onion? Have not made it, just looked it up on line, we like middle eastern food.

    1. Here's my version, adapted from an Epicurious to be more like it's served at our favorite Lebanese restaurant:

      1/2 cup Bob's Red Mill bulgur, prepared according to package directions and drained
      3 tablespoons olive oil
      One large bunch fresh parsley, stems removed, chopped
      1/2 cup finely chopped fresh mint
      2 medium tomatoes, cut into 1/4-inch pieces
      1/4 yellow onion, finely diced
      the juice of 2 lemons, strained
      salt and fresh ground pepper to taste

      Mix everything together in a big glass bowl, cover and refrigerate for at least an hour. Toss again before serving.

      Here's the original recipe. You could definitely modify to your tastes:


"Count your calories, work out when you can, and try to be good to yourself. All the rest is bulls**t." -- Jillian Michaels at BlogHer '07