Taste the Rainbow (And Fat!)

I’ve been an editing ROCK STAR today! It always helps when the book is absolutely addicting. It’s a sequel, so I’m happy to revisit with some old characters. Either way, I got a lot done, and it’s just what I needed after a weekend of taking it easy in the woods with friends. Back to Monday routines today! Also, I added a new tracker at the bottom: colors! All day I’ve seen on Facebook the importance of getting a variety of foods (which also means colors) in your diet. I know that I sometimes don’t vary it up enough, so I focused on colors today and found that I do eat a good variety of colors most days because what I ate today makes up what I eat most days. How many colors have you eaten today? Try to literally taste the rainbow tomorrow, and let me know how it goes.


  • 5 bananas = 500 calories
  • 2 small baked potatoes with cheddar cheese = 400 calories
  • Salad (3-4C Earthbound Farm Organic Half and Half with 1 carrot, 1 cucumber, and a 1/2 pint of cherry tomatoes) = 125 calories
  • Dressing (1 tbsp grapeseed oil and 2 tbsp red wine vinegar) = 135 calories
  • 1/2 pint cherry tomatoes = 25 calories
  • 1 small peach = 35 calories
  • Handful of sweet cherries = 40 calories
  • 2 1/2 C red seedless grapes = 300 calories
Calories: 1560
Colors: Yellow, white, green, orange, red, purple
Water: 113 oz
Sunshine: None – sunburn from the weekend
Exercise: Light stretching throughout the day.
I used grapeseed oil today instead of EVOO (extra virgin olive oil – sorry for the confusion!). While EVOO is healthy as an oil, it has more monounsaturated fats. Grapeseed oil is like its counterpart, having more polyunsaturated fats. I found grapeseed oil to be just a tad lighter than EVOO, but they both are fantastic with red wine vinegar as a salad dressing. Please don’t be scared of fats. They occur naturally and your body needs them too. Restricting any one group of foods (carbs, fats, etc) is not the answer. Balance is. 
I’m going to wrap this up with a then and now photo collage. It starts in January 2012, where I weighed 160 lbs. That’s a lot for a 5’1″ frame. The next photo is me at my sister’s HS graduation in May 2012 (1 year ago) when I started to lose some of the weight. Not much by then, but there’s a difference. The third picture is Halloween 2012. I was down to 135 around then. Felt good enough to dress up like that at work! And the last picture is me exactly 1 month ago. I’ve lost weight since then, but I was probably at 118-120. Here’s the photo.
I’ll try to get a full body shot of me soon. I don’t do the mirror photos, so I’ll have to have my husband take one of me. I don’t find myself to be very photogenic, so we’ll see. Either way, I’m down to about 114 now, so you can get the picture. Tomorrow I’ll get some sun and exercise. The hike this weekend left me pretty sore after going up and down that seriously steep hill. It wasn’t as hard to do as I thought it would be, but it worked muscles I don’t always work. And that’s awesome!
On a final note, I’d like to send my positive and healing thoughts to Oklahoma. Those tornadoes are scary and real. If you’d like to help, you can do double duty by buying Caisey Quinn’s Girl with Guitar next week, and she’ll donate ALL proceeds to the Red Cross relief effort. See her post here for more info. 
Eat your fruits and veggies, kids.

3 thoughts on “Taste the Rainbow (And Fat!)

  1. Wow, Mickey!!! Look at how much you have changed! Good for you!

    I am going to have to try your salad dressing suggestion. Again, it's something simple, and I can do simple!

    Thanks for the insight and motivation!

  2. Thank you! I remember being at that weight and feeling embarrassed about it. Not much I felt like doing at the time because I was happy with other aspects of my life and couldn't get rid of the junk food! It's amazing to think back and realize how much my body has changed.

    I am obsessed with my salad dressing.. LOL. It's definitely simple, quick, and reasonable! Add some garlic powder and/or sea salt if you like more flavor. Maybe even use balsamic vinegar instead too. :o)

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