It’s time to get serious. Not that I haven’t been serious in my flight around the globe feeling out the terrain of weight gain and what causes it, besides over-eating. It’s just that I haven’t been serious about me actually losing the excess weight on my bones. I could have just eaten plain steamed veggies a few nuts and a few fresh fruits everyday and that would have done it. But people aren’t prepared to make that taste bud and palate sacrifice, and neither am I.
So, what better time to get serious than at breakfast.
I weighed in at 164 pounds: 7 pounds heavier than my last documented weigh-in on 5 August 2017, which was 157. I’m shooting for the thirties. I’m already there in my mind; I just have to do a little catch up. No lower than 130 no higher than 139. That’s safe and healthy for my frame, muscle fat bone content, activity level, injuries and age. Now find yours. That’s my figure.
It is about the weight once you consider and factor in everything else.
My total body has locked itself into the thirties. That’s my lock-in weight. No changes allowed. It took me a while to find it, but I did. I gained some weight since August 2017. I also gained some muscle and lost some fat. I got stronger despite my serious injuries. So here I am going for the gold of me.
So what’s for breakfast on this FAT-FREE FRIDAY the 13th?
Fresh fruit tossed with FAT-FREE AF ORANGE MAYO SAUCE (aka MORNING FRUIT SALAD)
The fruits I chose were:
ruby grapefruit, the whole fruit, not just half, peeled and segment
1 sliced banana
1 red apple, cored and cut into 1/2 inch cubes
fresh grind black pepper
Toss it all together. Plate. Sprinkle with black pepper and eat.
Since this morning fruit salad contained 3 whole fruits, I spaced the consumption over a couple hours while I worked the computer, that way it functioned as breakfast and a mid-morning snack.
Now that’s a fruit salad to be savored!