Thursday, January 28, 2016

January 28th, 2016 What It Takes For Me

January 28th, 2016 What It Takes For Me

Today was packed from start to finish. A full work day followed by a banquet tonight. I'll spare you the workday details and skip right to my main focus this evening.

I'm in control of my choices. I will not sacrifice the integrity of my plan. Those two statements are never up for debate in my mind.

I'm rarely in a situation where a meal isn't my choosing. The banquet tonight was one of these rare circumstances.  My inquiries about this meal started this morning. I spoke with the person who actually set the menu and ordered the catering. I was told steak, mashed potatoes, a vegetable of some kind and cheesecake for dessert.

I decided to arrive in time to speak with the chef, same as I did last year at this same event. I needed to know if refined sugar was a part of anything on tonight's plate. It took less than four minutes to locate the chef, ask her a couple of questions--and get the answers I needed. Was refined sugar a part of the meal (besides the obvious cheesecake)? The answer was yes!

A special sauce was prepared for topping what turned out to be a beef chuck roast. It did indeed contain sugar. My next question was: Can I get the roast without the sauce? She assured me that wasn't a problem at all. I asked how many ounces of chuck roast per plate? Seven ounces. Okay... I was set. 

I was prepared no matter what she said. I picked up some cheese, almonds and brought a banana--all ready to go, in my bag, if needed. It wasn't needed. I ended up eating half the almonds and the banana with some pineapple as my #lastfoodofday.

The meal was really good. And I felt great about taking extraordinary care of me by maintaining the integrity of my plan.

This is what it takes for me. 

Applying this level of importance is critical to my continued weight maintenance success.

For many years, I wouldn't have even thought to inquire about the food or ask for a special modification. I simply would have thought, oh well--what can I do? I'm clearly at the mercy of what's being catered. But that thought process is pure rubbish.

I'm in control of my choices. I will not sacrifice the integrity of my plan.

It's very important to me. I'm very important to me.

And I deserve this importance level.

Letting the Tweets take it the rest of the way...

My Tweets Today:
















































Thank you for reading and your continued support,
Strength,
Sean

18 comments:

  1. You've probably answered this a million times, but will you ever have to lower your calorie goal or is 2,300 your set calorie target at maintenance? What got you to knowing that that number was right for you?

    Sorry - I could ask a million questions!

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    1. If anything, I might have to raise it. I was at 1700 per day during weight loss mode--then going into Maintenance mode I upped it, if memory serves--to 1900...kept losing...then up some more...kept losing...raised it again, finally to 2300. And it seems to be where I've found a nice balance. That's how I found this number--through gradually moving it up until I stayed within a nice range.
      My activity level will really determine if the budget stays here or moves up a little.
      I really believe the absence of refined sugar and eating very few processed things has helped repair my metabolism.
      We'll see how it all goes. :)

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  2. Your writing seems to reflect a calmness in your eating devoid of food chatter. I love your inner voice that says, "I'm in control of my choices. I will not sacrifice the integrity of my plan." This is a trait that I haven't acquired yet, but I'm working on it.

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    1. I attribute this peace and calm to my abstinence from refined sugar. My brain didn't turn off the constant chatter until I cut off the refined sugar. Then--it was a peace and clarity, a calm like I'd never known.
      It also helps that during the weight loss mode after relapse/regain and now during maintenance mode, I'm eating things I naturally love. I never eat anything because "it's good for me" or because of any health benefit--I eat what I eat because I thoroughly enjoy what I'm choosing to be a part of my food plan. If I don't like it--it isn't allowed in my food circle.

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  3. You are smart to ask the chef about sugar. Often the wait staff does not actually know, they guess. The weirdest thing I have found was steamed veggies with sugar added to the water in the steamer. I have found sugar added to fruit more than once. Just because it looks safe, does not mean it actually is. Kitchens do very weird things.

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    1. Vickie--spot on right! I felt like I absolutely had to ask for just the reason you mention.

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  4. When my daughter worked at Big Boy Restaurant she had to go in early to "sugar the fruit". I asked her why they would do this and she said "all fruit (even tho it should be) is not sweet and people complain - so they "sugar the fruit". Ever since then I don't trust eating fruit in a restaurant.

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    1. Sugaring the fruit. Wow. I believe it! I've asked more than once, "Is the fruit fresh or canned? And if it's fresh, do you add sugar to it at all?" I always preface my inquiry with something like, "I certainly don't mean to be difficult, but... And then I emphasize how important it is that I avoid refined sugar. Establishing a life or death understanding--yes, life or death--it's that serious to me... encourages the server to either know what they're talking about or find someone who does. The restaurant will take it as seriously as I do, as long as I say something that demonstrates my commitment and why it's important.

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  5. "I'm in control of my choices" Love this.
    I need to stamp this on my hands .. every time I go to lift the fork or spoon I will see it... what a concept!

    And your dinner looked delish even with out the cheesecake.

    :) Rosie

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    1. Thank you Rosie--great idea! :) It was a fairly decent meal! I gave my cheesecake to the colleague sitting across from me. They loved it.

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  6. I never would have thought to ask about the meat having sugar added. Good thing you asked!

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    1. Lyn--yes, indeed. The fancier the banquet, the more likely the chef has created some kind of fancy sauce for whatever they're serving. At least that's my experience! Thank you, Lyn! I didn't want to take any chances. The peace and calm I enjoy with abstinence is way too precious to leave up to chance.

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  7. My son in laws mom just passed away tonite. 57 years old, diabetic,over weight, also a smoker. Life is fragile. You are such an inspiration. You will most likely be around a long time for Noah. My grandbaby is 2 and a half I don't want to miss a thing. I've got to get it together.

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    1. Oh Robin, I'm sorry to read that. That's very sad. Life is very fragile. None of us are guaranteed anything, but I must believe, if we do what we can to help--then we have a great chance at a full life. Rosie, you're important. This is important. If you'll give it an importance level higher than ever before, you'll be amazed at what can and will happen.

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  8. You have inspired me once again.
    I am so very proud of you

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    1. TR, thank you. I'm so glad these things are resonating in powerful ways for you. That's truly exciting. You're the best.

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