Week One of Transitioning to Low Carb

I was traveling for half of the first week that I decided to go on the Atkins Diet, and that was a challenge.

But I stayed pretty strict throughout the week, and was happy to see the results on the scale this morning – a week one loss of 8 pounds.

I combined the Atkins Diet with exercise, which I am tracking on DailyMile. While I was away, I went hiking and did a couple of days of a Couch to 5k training app.

In the past, I’ve run plenty of 5k’s and a couple of 10k’s, but with the recent weight gain, it was a whole lot more challenging when I went out to run. So, I figured I’d start from scratch and rebuild my stamina.

This week I plan to make more meals from scratch, because I relied heavily on the bars and frozen meals from Atkins on week one. I went out to restaurants two times, and while there were some vegetable carbs, there was not any bread or alcohol.

I had an Ensalada Tacodeli with Sirloin one day at lunch. It consisted of a bed of romaine lettuce topped with guacamole, sour cream, pico de gallo, shredded cheese, onion, tomato, and sirloin.

And one of my dinners was a big plate of crawfish at Sam’s Boat in Austin with mushrooms, andouille sausage, corn, and potatoes.

Crawfish at Sam's Boat in Austin
Crawfish at Sam’s Boat in Austin

This coming week I am traveling to Florida, so I think I will need to make some stone crabs a priority.

Starting weight: 233
Current weight: 225

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