1/1/2019 – 1/12/2019
A little less than two weeks of the new year are gone. I will admit, this series was delayed intentionally because I had already severely failed my meal budgeting goal for the first week if you include Dec 30th and Dec 31st. Here it is:
So, I decided to cheat and change the first week to just include the dates from January 1st onward. Even then, I’m STILL not meeting my budget. There has been a lot of socializing in the first couple weeks that I’m grateful for but at the same time has meant that I have a lot of ground to make up for in the coming weeks. To exacerbate matters, next week I have off site training. The week after, I have work travel. These things do not make it easy to form good habits but we are going to try our best anyways!
I think I’ve given up on goals like dieting before because once I inevitably fail, I use that as an excuse to give up. “Well, I already broke my diet today for lunch, might as well just eat pizza for dinner too. I’ll start again tomorrow.” And then tomorrow I think about how I broke my diet yesterday and that I’ll start next week. I am trying to come at these goals knowing that I will fail and giving myself a little wiggle room. Not enough that I don’t accomplish the spirit of what I’ve set out to do, but enough so that failure is incorporated into the plan. Making failure part of the plan means it’s not a surprise and that we can work around it.
Last week, I made ribeye steak and brussel sprouts and combined it with white rice for 8 of my meals. This cost $50.64 from Costco. The preparation was incredibly simple as you’d expect. I cut the ribeye in half long ways because the cuts come very thick and it’s hard to cook it through in a pan if you leave it like that. Then I season both sides of the steak with garlic salt and pan sear both sides on high heat for 3 minutes a piece. There you have a medium rare steak. Notably, I did not have butter and I was too lazy to get it. The steak tasted fine without it. I did a similar prep with the brussel sprouts. They were washed and cut and seasoned with garlic salt. Then pan fried for medium heat for 10 minutes with lots of tossing every minute or so. I prefer baking the brussel sprouts but the house I live in right now doesn’t have an oven. That being said, I could probably eat this for every meal of my life. I’m not even remotely tired of it as of writing this.
I went to Muay Thai classes starting Thursday of last week and have gone a total of 5 times now. I found it incredibly exhausting at first as you might expect. I was basically doing no exercise before and then started going to high intensity, hour-long sessions. I found the times awkward as well. Some days they start at 6:30 PM and others they start at 7:30 PM. The first couple times I went, I did not eat dinner before and by the time I came back around 9:00 PM, I did not want to cook either. I chose to eat McDonald’s. I knew this was not going well so I decided to meal prep my remaining food so that I would bring my lunch and dinner to the office and eat dinner before I went. This was a great adaptation for me as it gave me more energy before I went to class and it let me be lazy when I came back home tired afterward. Sadly, my weight has not really changed over this time. I’m still hovering 180 but I will be patient in this regard.
We are around the halfway point in the month and I have spent over half of my budget. It’s amazing how fast eating out adds up and it’s a good reminder of why I’m doing this in the first place. As I mentioned earlier, this is only going to get harder in the coming weeks. How do you prepare your own food when you’re traveling and living out of a hotel? How do you store your food when you are off site at another office? These are problems that I’m going to have to prepare for if I’m going to meet my goals. Let me know if you have any experience with these more difficult situations!