…Hi all. I hope you’re all keeping well. Welcome to another weekly instalment of what’s on my plate, health and nutrition updates.
I feel that writing about my weight loss journey seems a bit trivial given the global concerns with the pandemic. However, I recognise it’s important to carry on with what we can to protect our wellbeing, despite all the challenges going on around us. So here I am, although my future writing direction may change towards a greater emphasis on being as healthy as possible – both body and mind.
Apologies this post was delayed – ironically, I’m unwell with ‘something’ (headache, sore throat and dry cough) – since the UK isn’t currently testing minor cases, I can only assume it’s Probably That Coronavirus and self-isolate to avoid infecting anyone – I’m okay though. Anyway, enough about that.
Last week and Monday (weigh-in day) seems like so long ago now! Thankfully I keep a fairly detailed diary (in spreadsheet format of course to satisfy the nerd in me), so I’ll do my best to report accurately.
The week started well – I finally arranged a personal training session with the fabulous John from Fitness F U Fareham. Other exercise included 60 minutes circuit training, 75 minutes on the exercise bike and 98 minutes brisk walking (no exercise over the weekend). I was impressed with myself – that’s 293 minutes (nearly 5 hours total).
Food and Nutrition
So, let’s have a look at what food was on my plate, the healthy and not so healthy choices and identify any tweaks I could make to improve my nutrition…
Breakfasts consisted of fruit salad or papaya with freshly squeezed lime. At the beginning of the week I met with some friends for Brunch at Bill’s restaurant. I chose the vegan breakfast (pic below), consisting of sourdough bread, with smashed avocado, hummus, spinach, roasted plum tomatoes, mushrooms and mixed seeds – sounds healthy right? It was. Although, I did order a matcha latte with coconut milk – delicious, but also high in saturated fat, so a rare indulgence (see graph in Week 6):
Lunches were some form of salad, mostly My Typical Salad, although once I tried a different version with the No Dough Pizza Co vegan BBQ jackfruit pizza. The pizza was low (green traffic-lighted) in sugars and okay (amber traffic-lighted) for fat, saturated fat and salt, so a relatively healthy option; however, I felt it needed a bit more ‘oomph’, so I added hot chilli sauce to it:
My dinners consisted of:
– 2 x Fajitas filled with vegetables (red and green pepper, mushroom, sweetcorn and onion), avocado and salsa
– 2 x Marks & Spencer curry with brown rice
– Fry’s quinoa & brown rice burger, chips and baked beans
– Ugo pumpkin and sage raviolini with a drizzle of olive oil
– Linda McCartney red onion and rosemary sausages, stuffing, vegetables (roast potato, butternut squash, carrot, celeriac and griddled courgette) and gravy:
Savoury snacks included hummus with crispbread or rice crackers, Bombay mix, unsalted mixed nuts, slice of leftover pizza, a slice of wholegrain toast with Meridian yeast extract. Sweet indulgences were raw chocolate-coated goji berries (three times), hot cacao drink (not bad for me chocolate-wise!), a flapjack and fruit salad.
Weight, BMI and Fat Results
Although, I didn’t lose any weight this week, my body fat dropped by 0.4%, which I’m happy with – I’d rather lose fat than weight if I had to choose, although both are preferable:
Well, I think that’s all for now. Keep safe and look after each other😊
I hope you enjoyed this week’s ‘What’s on Watson’s Plate’. Please feel free to follow my bite-sized updates on Instagram or Facebook. See you next Wednesday for another catch up.
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