KAWLIGANZ
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Fast Metabolism Diet - Week Three

Saturday, March 21, 2020

This week was a little different for me because I worked from home all week. That means that I didn’t have to be so anal about doing all the evening food preps for the next day. I don’t know whether that was a good thing or a bad thing. I did a bunch of food prep on Sunday and beyond that, I just raided the fridge for the once-off items that were left from a previous week’s prep and meal planning. This being the third week, you can imagine that there were lots of little containers in our refrigerator with P1, P2, and P3 food items. All I needed to do at that point was to mix and match the various foods to come up with Phase appropriate meals. Canned vegetables came in handy to fill in the Phase 2 meals. I reviewed the recipes carefully to make sure that a Phase 1 leftover could be eaten in Phase 3 for example, so long as it didn’t have grains in it, or some vegetable that’s a no no for that phase.

This is probably a good time to talk about all the prep work I did before even starting the program. I knew I wasn’t going to be able to figure out and memorize the lists and the foods as they were presented in the book. Having an analytical mind, I made up a spreadsheet and listed all the foods in all the phases and put an X in the box if this food could be eaten in a certain phase. For foods that had Xs in all phases, I color coded them blue. Any other X was colored green so that I had a clear visual reference as to when certain foods could be eaten. I also ran a filter and printed a separate list of items that work for all phases, so that they were my easy go-to food items. Celery for example, or peppers and onions. Probably about 15 or so vegetables. Most meats. Some fish.

I reviewed all the recipes for each phase on the website and also checked out the cookbook from our local library. I printed a good number of them and put them in piles and had hubs sort through the papers and the book and mark which he would and would not be interested in eating. He was very open to trying new foods and so a good number of items made it to the YES pile.

Once a week I would go through the YES piles and get the meal map and try to map out the meals for the week. While that was a good exercise, rarely did the meal maps go as planned, but that’s ok. The exercise itself put me in the mindset of knowing what foods to eat and when. And that makes me think more broadly. What are the meats that I want to prepare this week? What veggies do I have on hand? How shall I cook them? What flavor combinations can I come up with? I would log all the meals and snacks into Sparkpeople so I could keep track of my meal plan and edit as needed. Again, FMD doesn’t want you to count calories, and I didn’t use it for that purpose. I didn’t worry about calorie count but entering the data was enlightening to see from a macro nutrient standpoint how the phases worked out exactly according to plan.

Week three was the first week I saw a true (and permanent) loss on the scale. I had been bouncing between 190lbs and 186lbs for the first two weeks, and during week three, the scale consistently held true at 185lbs. That was nice to see. The program promises 20lb loss over the course of 28 days. I didn’t expect to see that for me, and so I am not disappointed with “only” 5lbs in the 3 weeks. I have been losing at a rate of 5lbs every 50 days and I was due to lose another 5lbs about mid-March anyway. If more weight shakes loose between now and the end of next week, I won’t complain, but at the same time I am not holding my breath. I learned a lot. I learned about cooking with and without healthy fats. I learned the difference in fats and proteins between different meats. I learned to eat vegetables, which had been something I had been neglecting to do. I learned about seasoning with different flavors. I learned about reading labels.

When I told my husband that there was just one week left of the program, he didn’t jump for joy or say something like “finally.” He said, “this was alright, it was good food,” and, because he hasn’t cooked at all in 3 weeks and hasn’t had to do the dishes, he said we should eat like this all the time. For those of you who followed my food prep posts, you know how much food ended up in containers. Well, those containers all need to be washed. I felt that it would be mean to have my husband clean up all those containers, so I did all the dishes throughout the last 3 weeks. So on those 2 fronts, he quite enjoyed the program. Plus, the food was tasty and abundant.

So here I am, getting ready for the home stretch. This is where the book warns its readers to not get cocky and instead focus on remaining true to the program. I will admit, it’s easy to just think - aah, well, I can count that Phase 3 pot roast as my meat for Phases 1 and 2. It’s just beef. But because it was cooked with oil, it really needs to stay in Phase 3, and I promised myself that I would stick it out as best I could for the entire four weeks. So we’re back to, well, what do I eat on P1 and P2 for the week? And the answer to that will come in next week’s post.

For those of you who are interested in the menu for week three, here it is:

MENU: WEEK THREE, DAY ONE (PHASE 1)
Breakfast: french toast + berries
Snack: mandarins
Lunch: Salad with spinach, carrots, mushrooms, roasted broccoli, hard boiled egg white, pork, balsamic dressing + 3 kiwis
Snack: apples
Dinner: barley, green beans & turkey


MENU: WEEK THREE, DAY TWO (PHASE 1)
Snack: mandarins
Breakfast: french toast + mixed frozen fruit (mango, pineapple, strawberries)
Snack: apples
Lunch: barley, green beans & turkey
Snack: 3 kiwis
Dinner: creole skillet dinner


MENU: WEEK THREE, DAY THREE (PHASE 2)
Breakfast: turkey patties with spinach, mushrooms and bell peppers
Snack: garden meatballs
Lunch: roasted turkey with a can of wax beans
Snack: garden meatballs
Dinner: buffalo chicken with marinated peppers and onions


MENU: WEEK THREE, DAY FOUR (PHASE 2)
Breakfast: garden meatballs
Snack: turkey-bacon wrapped asparagus
Lunch: roasted turkey with a can of wax beans
Snack: turkey-bacon wrapped asparagus
Dinner: buffalo chicken + broccoli
Snack: turkey-bacon wrapped asparagus


MENU: WEEK THREE, DAY FIVE (PHASE 3)
Snack: turkey-bacon wrapped asparagus
Breakfast: chia-flax granola with berries + carrots
Lunch: roasted turkey with red-cooked cabbage
Snack: celery + almond butter
Dinner: sauerkraut soup


MENU: WEEK THREE, DAY SIX (PHASE 3)
Breakfast: chia-flax granola with berries + carrots
Snack: garden meatballs
Lunch: creole skillet lunch w/ avocado + peaches
Snack: cashews & almonds with carrots
Dinner: sauerkraut soup


MENU: WEEK THREE, DAY SEVEN (PHASE 3)
Breakfast: chia-flax granola with berries + carrots
Snack: hard boiled eggs & mini sweet peppers
Lunch: baked shrimp w/ roasted asparagus + roasted mini peppers
Snack: cashews & almonds w/ carrots
Dinner: pot roast
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Member Comments About This Blog Post
  • 1BLAZER282005
    WTG woohoo on the preparation
    458 days ago
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    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.