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I'm a rusty old train that needs re-oiling, and needs to be given a bit of a push to get the movement and momentum going again.
That's what my PT told me.
Well, to be fair, he didn't actually call me a rusty old train.
That would have been quite rude.
But he does keep looking at me with great concern, and telling me repeatedly that the most important thing at the moment is just to 'get me moving' again.
Forming good habits
In the spirit of 'getting myself moving' again, I have decided that I need to put in place the foundations of some good habits. The first good habit is going to be exercising at a certain time each day - and for me, this is going to be a one hour slot at lunchtime, somewhere around 12pm.
My energy levels and general fitness levels are at an all-time low at the moment. I'm also full of aches and pains from the first week of personal training sessions. So for now I'll probably just stick to walking, with some occasional bursts of really gentle jogging.
The intention is to put the habit in place. To get used to doing something active at a certain time of day. It doesn't have to be a lot - as long as I actually put on my trainers, successfully get myself out of the front door, and do something that involves moving, then I will have succeeded. As my fitness and energy levels improve, I can start increasing the intensity of activity during this hour.
But for now, the most important thing is just to get moving!
Weekly food diary
This week I have been eating...
Monday
Breakfast: A bowl of greek yoghurt with chopped banana and grain free granola mix.
Lunch: Two poached eggs with cheddar cheese 'dipping sticks' and some leftover salad from yesterday's pork schnitzel.
Snack: Two cups of tea, each with a dash of milk.
Dinner: Mindful Chef's chicken cavolo nero with sage and butternut hash.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Tuesday
Breakfast: Two pieces of buttered toast (granary brown bread) with marmite. Two or three cups of black coffee throughout the morning.
Lunch: Mindful Chef's chicken cavolo nero with sage and butternut hash.
Snack: One orange and two cups of tea, each with a dash of milk.
Dinner: Mindful Chef's barbeque beans and sweet potato wedges.
Snack: One cup of clipper organic sleep easy tea. A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Wednesday
Breakfast: A bowl of greek yoghurt with chopped banana and grain free granola mix. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's barbeque beans and sweet potato wedges (a very small portion with a poached egg added).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's pork with colcannon and mustard sauce.
Snack: None today.
Thursday
Breakfast: A bowl of greek yoghurt with chopped banana and grain free granola mix. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's barbeque beans and sweet potato wedges (a very small portion with a poached egg added).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's pork with colcannon and mustard sauce.
Snack: A small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Friday
Breakfast: Two pieces of buttered toast (brown granary bread) with marmite. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's crispy cod and sweet potato chips (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's steak with harissa chickpea and pea shoot salad.
Snack: None today.
Saturday
Breakfast: Muesli with almond milk. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's crispy cod and sweet potato chips (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. One spoonful of grain free granola mix.
Dinner: Mindful Chef's steak with harissa chickpea and pea shoot salad.
Snack: A Small bowl of bran flakes - with oat milk and a small sprinkling of raisins.
Sunday
Breakfast: Muesli with almond milk. Two or three cups of black coffee throughout the morning.
Snack: One spoonful of grain free granola mix.
Lunch: Mindful Chef's crispy cod and sweet potato chips (one third of a two portion recipe).
Snack: Two cups of tea, each with a dash of milk. Two pieces of toast with butter and marmite (brown granary bread).
Dinner: Mindful Chef's balsamic chicken and rosemary cauliflower mash.
Snack: None today.
1. Chicken & cavolo nero with sage butternut hash 2. Denver steak with harissa chickpea & rocket salad 3. Barbecue beans & sweet potato wedges 4. Pork with colcannon and mustard sauce
Closing thoughts on this week
This rusty old train needs a bit more oiling yet...and some strong pushes...but the wheels are beginning to turn, slowly...
Up next: my weight loss journey week 3
Lisa
