I have a confession to make: I haven't gotten on a scale in months. It isn't because I am totally content with my weight, but because I do not want to see what the number is on the scale. A few months ago I wrote about how hard it is in the summer to keep weight off with so much fresh fruit, so many reasons to find an ice cream shop and my lack of weight training. Now the holidays are looming and I really have to start getting honest with myself.
The truth is, my clothes still fit and I am still working out in some way 5 to 6 times a week. But I get near the scale and my heart starts racing and my breathing becomes shallow and I experience some serious agita. So the smart thing is to just walk away, right? Weighing yourself on a regular basis can be a good way to stay ahead of weight gain. It isn't right for everyone, but it does work for me. Unless I don't want to get on the scale. And that is usually when I should be on the scale! I worked so hard to lose weight a few years ago I can't allow myself to backslide. With the eating season upon us I really need to get a plan in place and stick with it!
USA Today printed an article by Kim Painter about weight loss myths and how they can prevent people from losing weight. Believe it or not, there is an event called Obesity Week that takes place annually. It is a chance for professionals to meet and find out the latest research on obesity. It is hosted by the Obesity Society and the American Society for Metabolic and Bariatric Surgery. Experts have found that there are many myths people believe that can be an impediment to losing weight. These include thinking that what works for one person will work for everyone, supplements are the silver bullet, exercise is all that is needed to lose weight and you have to lose a lot of weight to have any health benefit. Millions of dollars are made each year by people and companies who try to pitch diets or pills or programs that will magically melt pounds and will be easy. Buy the newfangled thigh master! Try a detox cleanse! Eat only protein! Never eat protein! Seriously, if any of this was true, there would be no need for Obesity Week or the Obesity Society or for bariatric surgery.
So the only “diet” that will really work is the one that will help you eat less calories than you burn and will provide your body with healthy nutrients. This is similar to the old saying that the best exercise for you is the one that you will actually do. My plan is going to involve getting back to keeping a food journal and tracking my progress by getting on the scale. I know this works for me. If I don't get ahead now, it will only get harder. No matter what stage you are at, find some time for yourself and think about what you need to do to avoid weight gain over the next couple of months. Cut back on drinking? Cut back on portions? Cut back on dessert? Whatever it is make sure you cut back on excuses! It is worth it to yourself and to your family. As I keep saying, if you aren't planning on living a high-quality long life, what are you planning?
One of the questions I get this time of year is what am I going got eat for Thanksgiving? Sometime around August or September my husband and I will evaluate the dinners I make to see if they could be Thanksgiving worthy. Last year I made Almond Crusted Tempeh Patties and two years ago I made Puff Pastry Tarts. This year it is going to be Tofu, London Broil style! It will be awesome over mashed potatoes!
London Broil Tofu
recipe from Pickled Plum
1 16oz package firm tofu (I use extra firm)
1 tbsp extra virgin olive oil
2 scallions, finely chopped
½ tsp cornstarch mixed with 1 tsp water
London Broil Marinade:
2 tbsp balsamic vinegar
2 tbsp soy sauce (I used amino acids)
1 tbsp Worcestershire sauce (I use a vegan version)
1 tbsp extra virgin olive oil
2 tsp honey
½ tbsp rosemary, finely chopped
2 garlic cloves, finely chopped
½ tsp ground black pepper
1. Drain tofu and wrap in paper towel or tea towel to remove excess water. Slice into bite size cubes and put in a ziploc bag.
2. Mix all the ingredients for the marinade in a bowl and pour half of the marinade in the ziploc bag. Lightly massage the tofu until all the pieces are evenly coated. Marinade for 30 minutes and drain.
3. Add 1 tbsp extra virgin olive in a pan over high heat and add tofu pieces. Fry on each side until golden brown-about 2-5 minutes per side.
4. Lower the heat to medium and add remaining marinade. Stir cornstarch with water and slowly add to the pan. Stir until the sauce thickens (about 1 minute).
5. Turn the heat off and transfer to a plate. Top with scallions and serve immediately.
Served with leek mashed potatoes and green beans