This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.
As of this morning, I have officially wrapped my first week of the Mushroom Makeover Challenge, sponsored by the Mushroom Council (ad). The first week of incorporating more mushrooms into my diet, the first week of working with a nutritionist, and the first week of daily work-outs.
All in all? Not a bad time. And, mushrooms? Not bad eats. Not bad at all.
This morning, I stepped on the scales and saw a 2 pound weight-loss, bringing me to my new lowest weight (182) since my first pregnancy. WOO HOO!
Since I have spent the past 5 months making very conscious decisions with what I eat, I was surprised to see a larger than normal drop on the scale. Usually, I lose a half pound (or a full pound on a good week) … two pounds? Yeah, I’ll take that!
Resetting Your Brain To Eat Better
Corrine Dobbas, the nutritionist with whom I am working, is helping all of us in the challenge. It’s not just a matter of telling us WHAT to eat … it’s about helping us “reset our brains,” teaching us how to eat for training your brain to approach food differently and more healthily.
Her game-plan for us is simple — so easy that I wanted to share it. There are lots of us out there who use food in ways that is ultimately detrimental to our bodies. Interested in retraining your brain? Here’s what Corinne says to do:
- Eat Breakfast within an hour of waking up
- Eat every 3-4 hours
- Plan your exercise around your meals and snacks; eat within 30-60 minutes after your workout (i.e. don’t add an extra meal or snack, have one already planned into your day)
- Leave time for digestion, ideally 2 hours between dinner and bed time
- Think protein + fiber
- Drink at least 2-3 liters of water per day
- Choose real whole unprocessed foods (i.e. apple instead of apple fruit leather)
- Avoid alcohol
- Honor your hunger and fullness
- Keep a food journal & a body love journal
Healthy weight loss isn’t about depriving yourself of calories. It’s a balancing act of fueling your body with what it needs, giving yourself grace if you mess up, and moving your muscles. Slowly, but surely, I’m getting that.
What We’re Eating This Week
- Monday: Simple Kale and Mushroom Fritatta*; Bacon, Fruit
- Tuesday: Grilled Tex-Mex Guac Burgers* (made with blended mushroom and beef); Seasoned Crispy Oven Roasted Potatoes
- Wednesday: Chopped Brussels Sprouts Salad with Creamy Shallot Dressing
- Thursday: Chicken and Mushroom Cauliflower-Rice*, Roasted Asparagus
- Friday: Homemade Pizza Night and Salad
- Saturday: Slow-Cooker Grain-Free Mushroom Stuffed Peppers* (recipe development), Salad and Homemade Balsamic Dressing
- Sunday: Honey-Mustard Chicken Thighs (an favorite of the ENTIRE family … I’ll be making double this time for these hungry bellies), Roasted Green Beans, Salad
- Monday: Sunbutter Zucchini Bread (adaptation of this grain-free recipe), Babybel Cheese, Rainbow Fruit, Sliced Carrots and Homemade Ranch
- Tuesday: Pepperoni, Cheese, Grain Free Crackers, Snow Peas and Carrots, Strawberries and Apples
- Wednesday: Deviled Eggs, Grain Free Crackers, Yogurt, Snow Peas and Carrots, Apples and Grapes
- Thursday: Almond Butter and Apple Sandwich, Snow Peas and Carrots, Cheese Stick, Clementine Orange
- Friday: Tuna Salad, Grain-Free Crackers, Bell Pepper Slices and Homemade Ranch, Apple Slices
- Yogurt & Grain-Free Granola
- Eggs and Fruit
- Slow-Cooker Mushroom Quiche* (recipe development)
- Grain Free Waffle Sticks and Sausage
*Mushroom Makeover Challenge Recipes