Day 25 - Pre-Pregnancy Weight!

Apparently 4 days of being on the road and not completely following the Cinch plan didn’t derail my progress too much because the scale is down another pound! I am officially at my pre-pregnancy weight. I’m completely elated and super motivated to continue my weight loss journey on this plan. I also tried on a pair of jeans that my Aunt gave me months ago that I could not fit into at the time, and this morning they fit! I am truly amazed and happy with all of my hard work. By the end of this week, I will have lost 8.5 pounds in 4 weeks. And I am about to start all over again on the Fast Forward phase. I'm thinking that I will only do 3 days since that is what the author recommends in the book if you do it a second time. Next Tuesday through Thursday will be Days 1-3, and then I will do the Core plan for another 27 days, which should bring me to about March 23rd.

Today has been much better than yesterday. I went back to work, and luckily I have some fresh food left in my fridge that hasn’t gone bad yet.

BREAKFAST (8:30 am)

Dark Chocolate Oatmeal and Yogurt with Green Grapes:

1 cup green grapes
¼ cup whole oats
½ cup low-fat cottage cheese
¼ cup semi-sweet chocolate chips
Dash cloves

Unfortunately, my green grapes were rubbery, so I didn’t eat many of them. The cottage cheese with a dash of cloves was better than I thought it would be.

LUNCH (1:30 pm)

Turkey (Chicken) Almond Pita:

(I subbed chicken since my turkey slices weren't defrosted from the freezer yet.)

½ cup fresh spinach, ¼ cup chopped cucumber, and ¼ cup chopped plum tomato
½ whole grain pita
3 oz cooked chicken
1 TBSP raw natural almond butter
Dash balsamic vinegar

This pita was awesome!



SNACK (4:30 pm)

Berries & Yogurt with Crackers & Peanut Butter:

(I halved the whole grain and plant-based fat portions of the recipe.)

1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
4 Trader Joe’s whole grain crackers
6 oz vanilla yogurt
1 TBSP Justin’s Honey Almond Butter
Dash cinnamon



DINNER (7:30 pm)

Tuna Pecan Pasta:

1 cup chopped green beans, 1/3 cup chopped onion, 2/3 cup chopped carrots (omitted mushrooms + increased carrots), and ¼ cup low sodium vegetable broth
½ cup cooked whole grain penne pasta
3 oz. canned tuna, in water
2 TBSP chopped pecans
Garlic, oregano, and basil. This time, I added a dash of balsamic vinegar.

I love this recipe too!

I started working on my upcoming grocery list for this weekend tonight as well. I'm trying some new recipes this time as well as some traditional favorites of both me & my husband while I have been on this plan.