Moore to Less

Just stopping by to give a quick update. Things are going well. Into almost week 4, and I am happy with what's been going on-SO HAPPY! I have lost 13lbs in 3 weeks so far, and I expect another pound or so this week too, although I won't be weighing for almost 2 weeks, until we get home from traveling. Which, quite honestly, is sort of freaking me out, HAHA but I look forward to it. I have been amazingly on plan, I am loving what I am doing right now, it fits so perfectly with my lifestyle and makes my eating plan so not stressful or take more time out of my day, it's delicious and low-maintenance. We were in Philly this past weekend, in Florida now, and then going back to Philly, then going home (we left our van in Philly and flew to FL). However K is flying to Nashville on Friday for a training and I am flying back to Philly with all 3 kids alone. Good times. I had one little bit of off plan this past weekend, but it was controlled and I didn't give in to impulse...

Slacking a bit on my updates, but we have been traveling so much it's just been unreal. I feel so blessed that this is our life, we love it and are so fortunate...and yet it's absolutely a NIGHTMARE and so freaking hard for me to eat on plan when traveling. Luckily my new meal plan makes it soooo much more manageable, and enjoyable really-not a lot of thought involved-but it's still such a temptation. I am a foodie. I love food. I love to try new foods and regional places. This is in no way conducive to losing weight for me, LOL. So I abstain from the food, and I'm a little sad, but I know it's for the greater good. When I am at my goal weight, and have more calories and a bit more leniency with my plan (this does NOT mean I eat whatever I want and go back to old habits-it just means I'll get around 500 more calories a day to indulge in for special occasions), then I will enjoy traveling even more. So we've been on the road for a week now-first Philly...

I have been feeling so reticent about talking about, or even honestly THINKING about this new season of weight loss. I have so many thoughts, and regardless of who reads this, I want to maintain the rawness, and the reality of what this journey is about. It isn't pretty, it most CERTAINLY isn't perfect, but it's mine, and a huge part of accepting this condition of obesity is acknowledging and owning that it isn't linear, it isn't a destination or certain number on the scale, but the journey to health and wellness that is completely multi-faceted. So here it is, continuing on, through my shame of not being able to have gained 10lbs during pregnancy and be back to my prepregnancy weight a month after birth. You laugh, but I had this locked down. I knew what I was doing, and I just thought that would be the way it was. I was ridiculously deceived :) Enough about what wasn't, here is me, embracing what is, and doing what I need to do to be where I want to go...

Trying something new. Hijacked my recipe blog to post my thoughts about round 5829 of weight loss. I feel like I wanted a new space, and I love LJ, and might cross-post or whatever, but I want to blog daily about my journey just in this.  This is different this time, and yet it's the same old same old, at the same time. What? But it is. And it isn't. And I am frustrated, and annoyed, but finally to the point of moving forward, which is always good.  Here's the thing. I gained a little over 50lbs with my pregnancy with Lachlan.  Before that, I had gained about 20lbs, trying to figure out what I wanted to weigh, where I liked what I looked like, and basically just get my head not so effed up when it comes to food addiction.  So really, ultimately, by the end of my pregnancy with Lachlan, in March 2012, I was up about 70lbs from my absolutely lowest ever of 145lbs.  I had so many feelings surrounding all of this, and right after I had Lac...

Based on this recipe http://happyherbivore.com/recipe/blueberry-oatmeal-muffins/ Ingredients: 1½ cups whole wheat pastry flour ½ cup rolled oats 2 tsp baking powder 1 tsp baking soda ½ cup brown sugar 1 tsp cinnamon ½ tsp ground ginger ¼ tsp salt 1 cup unsweetened applesauce ¼ cup pure maple syrup ¾ cup wild blueberries, frozen Instructions: Preheat oven 350 F. Grease or spray a muffin tin or paper liners if using. In a large bowl, whisk flour, oats, baking soda, baking powder, salt, and spices together until well combined. Add applesauce, sugars and maple then stir until almost combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake 18 to 25 minutes, or until a tooth pick inserted in the center comes out clean. Things I changed: I used coconut sugar instead of brown sugar, I used cherries instead of blueberries. Mine made 15 muffins in my silicone baking cups, at 85 calories e...

I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end! This makes 4 servings Chicken Bruschetta Bake 2 boneless skinless chicken breasts, cut into bite-sized pieces 2 garlic cloves , minced 1 onion , chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper 1/2 cup mozzarella cheese , shredded 1 (28 ounce) can diced tomatoes , undrained 1 (6 ounce) package chicken stuffing mix Directions: 1 Preheat oven to 400. 2 Saute chicken with spices, onion and garlic until lightly browned, but not cooked through. 3 Place chicken in a casserole dish and sprinkle with cheese. 4 In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened. 5 Spread stuffing and tomato mixture over chicken and cheese. 6 Bake for 30 minutes. My adaptations: ...

I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end! This makes 4 servings Chicken Bruschetta Bake 2 boneless skinless chicken breasts, cut into bite-sized pieces 2 garlic cloves , minced 1 onion , chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper 1/2 cup mozzarella cheese , shredded 1 (28 ounce) can diced tomatoes , undrained 1 (6 ounce) package chicken stuffing mix Directions: 1 Preheat oven to 400. 2 Saute chicken with spices, onion and garlic until lightly browned, but not cooked through. 3 Place chicken in a casserole dish and sprinkle with cheese. 4 In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened. 5 Spread stuffing and tomato mixture over chicken and cheese. 6 Bake for 30 minutes. My adaptations:...