My I’m about two and a half weeks into the Four Hour Body (Slow Carb) Diet, and I’ve got to say that I have definitely been seeing some substantial results in this short amount of time. I’m really excited to report that I’ve lost 13 pounds so far! I’ll be writing a post soon that will catalog my full diet report after three weeks.
It was very easy to remain motivated in the first couple weeks, as all of it was new. Believe it or not, it’s overall been fairly easy to stay on track with all the components of the diet, like avoiding carbs, not drinking calories, and avoiding fruits. Overall, I’m kind of surprised to hear myself say that it hasn’t been a great challenge to remain faithful to the diet, mainly due to how simple and intuitive it is. Of course, anytime you see results it’s highly motivating!
With all that said, there have been times where remaining true to the diet has been tough. I found that in most cases where it was challenging, it was due to me putting additional constraints on myself that ended up setting me up for potentially eating poorly.
Let me tell you a story about a few nights ago where I messed up and what I think I could have done differently. I’m really hoping this helps someone out there who might be getting the point where they need to find some additional ways to keep themselves on track. I’m training for a half marathon and I went for my run after work. I did a five and a half mile run and I was feeling great. My endurance was there, my body felt great, and I was really proud of the time that I made in my loop around the park. Right after finishing my run and getting into my car, I saw a text message from my wife asking if I could pick up some food for us on the way home from Pei Wei. Now, you may or may not know this, but according to my personal research, Pei Wei is one of the more difficult places to find Slow Carb compliant meals. I know there’s some of you out there that will say that there are ways to make it work, but it takes an awful lot of modification and I just wasn’t in a mindset to do that.
I agreed to pick up my wife and daughter’s order from there, but I was planning to go across the street to another restaurant that I knew had a Slow Carb option, which was a really tasty lentil salad. I was really hungry at this point and after driving for 25 minutes and smelling Pei Wei and my lentil salad, I was totally ready to dive into the meal.
When I got home, I sat all the bags on the counter and prepared to dig into my salad. However, I quickly realized that it wasn’t just a lentil and lettuce salad– the lentils were mixed with rice. Rice is a big no-no; it’s a white carb which the Slow Carb diet doesn’t allow. At this point, I’m in no position to make a better choice about my eating habits. I had a fantastic smelling meal that I’m ready to dive into, I was crazy hungry, and the last thing I was thinking about wa how I can rearrange or prepare my meal in a way that’s Slow Carb friendly. You can probably guess what happened next: I gave into temptation. I put the salad together and just tore through it. In the moment, it felt great. Afterwards, I thought, “That was kind of dumb.”
After the meal, I began to think about what could I have done differently in that situation. Of course, beforehand I hadn’t known that the lentil salad wasn’t Slow Carb friendly; I just ordered it from memory. My blood sugar and energy were at a point where I felt like I really needed to eat. I really didn’t have any options at my fingertips. That’s when it hit me is that every time I’m making a Slow Carb meal at home, I’m more or less doing it from scratch. I am taking chicken out of the freezer, defrosting it, turning on the oven…no matter what, I’m not getting to eat until I’ve spent about 40 minutes cooking and preparing my meal.
Now what I realize is that in that moment if I had had a Tupperware container of lentils ready to go in the fridge, or some chicken, or some other raw components already assembled and cooked, I could have taken the other ingredients that came with the salad that I had bought and subbed out those things for Slow Carb compliant stuff. I’ve read online and other places people talking about spending their entire Sundays cooking a week’s worth of meals so that way, and it makes sticking to the diet easy for them. To me, that sounds boring, unoriginal, and uninspiring: it almost makes me not want to participate in the Slow Carb diet at all. Objectively though, I can see that in moments of pressure, having those items available would have allowed me to make a better choice.
The bottom line is that in the moment I realized that what I was about to eat was not conforming to Four Hour Body, I was unwilling to spend additional time to prepare food, and the smell and the temptation of what was before me was greater than my desire to remain true to the diet. Moving forward, this is unacceptable. To remedy this, my plan is to have enough food in the fridge that’s cooked so I can, at a moment’s notice, incorporate complaint food into what I’m eating or use them as meals on their own. That will be one more way that I can fight the temptations: and continue to change the old eating habits into the new ones that have helped me see so far 13 pounds of weight loss in just under three weeks.