Bestbees I totally sympathise with you - I feel similarly, I think, about the ‘magic’ 9 stone number. But realistically, that number doesn’t matter. It doesn’t reflect how we really look or how healthy we really are.
Equally, though, I do desperately want to get there - I think, for me, with so much out of my control, I’m keen to grab the thing I can control (my weight) and make it do what I want! I did go through a phase where I was more relaxed about it, but right now, I just want to ‘get there’ and focus on maintenance. But then it’s nonsensical because if I fluctuated from 9 stone to 9.2 in months to come, I would classify that as maintenance but at just under 9 stone 2 right now, it isn’t maintenance because I haven’t seen 9 stone... This is all hard and confusing! Ultimately I hope we both look back on this in five years time, having maintained a healthy weight, and think how silly we were to worry - because health and sustainability is the most important thing!
I am happy to share my meals but I don’t know how helpful it will be. I am inspired by many people on this thread but we all have such individual eating patterns and tastes! Here is my last week, as accurately as I can. I don’t know if it will help. Like everyone says, you look amazing and I think your food sounds great.
In addition to the below, I run 5k Monday-Friday and average 100k steps a week thanks to the dog. My food isn’t perfect! I think the running saves me from my dairy consumption, which is too much, I suspect. The ex-vegetarian in me!
Monday
Breakfast: coffee with one tablespoon of double cream; 250ml of kefir
Lunch: cauliflower soup (www.saltandlavender.com/creamy-cauliflower-soup/) and a sous vide egg pot (I think each is about 50ml milk, one egg and 10g Parmesan cheese)
Dinner: 300g cod, one whole aubergine, one courgette, 150g samphire, two shallots, about 300g of cherry tomatoes, butter for the samphire and cod (maybe 30g? About a cm cut off a standard block)
Tuesday:
Breakfast: coffee with 1 tablespoon of double cream x 2; 250ml of kefir; two of the aforementioned sous vide egg pots
Lunch: Creamy cauliflower soup
Dinner: As above, the cod and vegetables repeated
Wednesday:
Breakfast: coffee with 1 tablespoon of double cream x 2; one sous vide egg pot
Lunch: the cauliflower soup with 100ml of sour cream. 200g of kale made into crispy kale with maybe a tablespoon of olive oil
Dinner: about 600g of celeriac chips with homemade tomato relish (300g cherry tomatoes, basil, a few shallots, garlic) with an aubergine, courgette and more shallots on the side
Thursday
Breakfast: one sous vide egg pot; one coffee with a tablespoon of double cream
Snack: 500g of Dorset Dairy full fat yogurt eaten across the day
Lunch: chicken and coconut soup (to use up leftover chicken breast - not nice sadly, wish I’d done something else - chicken breast, chicken stock, coconut milk, courgette and peppers)
Dinner: slow cooked oxtail and beef shin stew with mushrooms - plus one courgette, one aubergine, a few shallots and one fennel bulb
Snack: sweet steamed egg - one egg with 50ml of whole milk and 1tsp of caramel syrup (Monin)
Friday: fasted
Saturday
Breakfast: coffee with 1 tablespoon of double cream, half a pack of smoked herring
Lunch: spoonfuls of bolognese
Dinner: bolognese with courgetti
Sunday/today (Sunday is my treat day!)
Breakfast: half a pack of smoked herring (100g) + 150g of full fat cottage cheese, and a coffee with one tablespoon of double cream
Snack: 50g of waygu beef salami from a cute little shop on a walk
Lunch: 150g of cottage cheese and 150g of raspberries
Dinner: (will be) Indian spiced rolled lamb breast, stuffed with minced lamb and coriander with a masala sauce, Bombay mashed ‘potato’ (cauliflower) and sag paneer
Throughout - around half a bottle of cremant. Maybe a bottle, who knows.
I only drink on Sundays and I’ve cut out dark chocolate for lent. I now buy it and stash it for ‘later.’ Later me has quite the treat building up for her...