Chicken or feathers.
I am either posting in this blog like a mad woman or I am ignoring it for days at a time.
I am nicely on track, no major problems since my binge-blowout last Monday.
I am eating a little more calories daily. I have been settling into a range that goes up to about 1600 a day. I am kind of happy at a higher range tho I do feel rather panicky. A part of me fears that I am slowly spiraling out of control, letting my intake get higher and higher until I am once again, eating like there is no tomorrow and gaining all this back and adding more. I felt more secure, more tightly in control at 1200 but, I was often coming in lower than that and that isn’t a good thing. I want to nourish my bod as well as lose the weight.
Calories for the 1st: 1341
Calories for the 2nd: 1558
Calories for the 3rd: 1435
Am I doing the right thing? I think perhaps I am… That a little higher level will be more beneficial to me, in the long run. I do feel as if I am losing… My bod feels smaller. Looser, squishier. My pants are getting baggier, too. I hope that this shows on the scale on Monday morning. 
I would like to log a nice pound loss for my TBL team, as well as myself.
Exercise. *Sigh* I am trying. And doing pretty well. Or at least I was, until my left knee started screaming bloody murder, again. I have rested it for two days and will likely do it tomorrow, too. Hopefully I can hit it on Monday, again. Believe it or not, I actually miss exercising. 
Oh, I had hubbie pick up a can of pure pumpkin at the store, today. I am going to try it, see if I like it. If so, it will become a part of my menu. I like pumpkin pie… I like squash… I adore sweet potatoes. In fact, I am roasting a couple, right now. I think I will like the pumpkin. I am planning to heat it, stir in ICBINBS and some pepper a little salt.
I am also roasting boneless, skinless chicken breasts. I prepare a big package at a time and eat off it for days. I just line a baking sheet with Release foil, spray with Pam, season with Lawry’s, pepper and paprika. Sometimes I splash on some lemon juice first. Spray with Pam, flip and repeat. Bake in a 350 oven until done. Yum. Delish hot or cold, in salads or sandwiches. I also blanched and froze some broccoli and cauliflower. I’m not much of a cook, but I can manage these things pretty well. 
Today has been a lovely, lovely day! Cool, cloudy, windy a little rain. It felt so Fallish. I am sad that it is supposed to clear up, warm up and get back to the low eighties, by the middle of the week. There are a few leaves turning yellow on my oaks. I *heart* Autumn.
Hey there. I only read back a couple of pages, but can I offer a suggestion? Maybe the reason you’re having such a problem with binging is that your calories are way too low.
I started at 407 (358 in Dec) and I’m down to 265 at the moment (official weekly weigh-in tomorrow, but that’s close enough). I eat at the moment no less than 2000 calories a day (slightly more on days I exercise). I’ve managed to stay on plan since two off days at the beginning of January. Oddly enough, I’ve been more consistent since raising my calories. Your body may be fighting back because you’re starving it.
Just a thought. You won’t lose weight as fast, but you may not hit the wall as some do on low calories. In fact, as I did the last time I tried low calories. It went wonderful at the start but then I got to the point where I just couldn’t lose weight.
Anyway, I’ve rambled enough, but just thought I’d share what I was thinking. Good luck with the rest of your weight loss!
realcdn, thank you so much for taking the time to comment here. (I hope I am replying in the right spot…) I have thought about that. Wondering if too low calories triggers my binging. I suppose it does, to a certain extent. But, in all honesty, I was binging even worse when I wasn’t counting calories, at all.
My worst binges are a response to mental and emotional upheaval and stress. Both of which I am having in abundance, recently.
I am upping my cals a bit… I am pretty happy in the 1200 range, but I am playing around a bit to see how I do with 1400-about 1600.
If you can try fresh pumpkin as well. It is awesome mashed with a little butter (just a teaspoon) and salt and pepper. I roast a small one in the oven with a teeny bit of olive oil after cleaning it out and cutting it into chunks.
Any leftovers (and with pumpkin I always have some left over) can be eaten the next day.
Hmmm, Baked fresh pumpkin, huh? Sounds good. I’ll see what I think about the canned and go from there.
I’m not much of a cook, so I don’t often think about baking pumpkins and so forth. lol
I only thought of it because they are coming into the stores now along with the various squashes that I love and are so inexpensive because they are all on sale. I love in-season local produce.