Dieting is an unpleasant, yet necessary action — for me, at least
Dieting is at the very top a mental list I keep titled,"Things I hate to do."
I totally understand the whole idea behind achieving and maintaining a healthy weight is to develop a healthy lifestyle, eat in moderation and exercise.
Mostly I can do that. It was an April knee injury that totally threw me off kilter. I limped around for several weeks on a knee that simply didn't want to move and eventually gave a loud "pop" thinking all would get better, but it only got worse. I even moved to an open desk downstairs so I would have to climb the 24 stairs to the top several times a day. (Yes. Many of us have counted the steps, and there are indeed two dozen.)
Eventually crutches and almost total inactivity helped start the mending process, and now my knee is almost back to normal. A bruise, they say, but it certainly felt like more than this innocuous word implies.
Anyway, such an injury totally interrupted my exercise routine, and it seemed to trigger an equally long run of enjoying every comfort food I could think of. Knowing full well a day of reckoning would come just couldn't stop the temptation to kick back and enjoy what I could of life, mainly food.
About two weeks ago, the tipping point was reached — one where I either needed to lose weight or buy larger clothes. I really hate to shop, and I refuse to shop when it involves "sizing up."
I'm an impatient person, and especially in dieting, I need to see results fast. For me, that's the Atkins diet, one that relies heavily on protein, says fat doesn't matter and forbids almost all carbohydrates, especially during the early weeks. At first it is tough giving up virtually all fruit, many vegetables and all flour/pasta/bread products. But on the bright side, it isn't so tough starting the day with breakfast meats and eggs, enjoying a chef's salad with blue cheese dressing for lunch, and then feasting on seafood, our home-grown beef or other meat for dinner.
Garden green beans and garden fresh tomatoes are allowed in moderation, but sadly no more home-grown corn on the cob. It is strange that the before-bed cravings for my favorite junk food, Lay's potato chips, has disappeared, and I barely have touched the sugar-free gelatin I made.
I'm at about Day 10 and have dropped 7 pounds so far. My resolve is currently unwavering, though I know my willpower is easily challenged.
There's one other thing that has brightened a dieting midpoint — my recipe for no-carb cheesecake. I make it with low-fat cream cheese and light sour cream, so it would even be good for those watching calories. I'm glad to share it.
4 packages cream cheese, 1 1/2 cup sugar (I substitute artificial sweetener recommended for baking, cup for cup); 5 eggs; 1/4 cut lemon juice; 1 pint light sour cream; 3 tbsp. flour and 1 tsp. vanilla.
Preheat oven to 475. Combine cream cheese and sugar, then add eggs one at a time. Mix in the rest of the ingredients and pour into a lightly greased bundt cake pan. Bake 15 minutes, then reduce temperature to 300 and bake another 45 minutes. Cool and chill several hours before serving.