According to Jim Cathcart, “There are eight words to motivate.” Ask yourself these eight questions to tap into your motivation.

TARGET – What are your most intense personal motivators? Use them effectively to your advantage. Write them down, post them and review them often! Long time fitness fanatic, Richard Simmons still does this.

TOOLS – Do you have all the correct and valid information needed to succeed? When you are losing weight you need accurate advice and a good healthy food plan. You don’t need another unhealthy fad diet. Check out all of Nutrition Data’s good information on the home page specifically dedicated to diet and weight loss. Everything you need is there!

TRAINING – Do you know how to use your weight loss tools well? If you are using a book have you read it through or have you just taken parts of it that you like? If you are using Nutrition Data’s tools have you explored them all and know which ones to use correctly?

“The way you think today will shape the way you live tomorrow.”- Jim Cathcart.

TIME – Have you had enough time for learning everything you need to implement for weight loss? Have you given up too soon before you have had time to make this a true lifestyle? (Do you have the correct carbs, tportion control, healthy snacking, food planning and shopping, socializing in a healthy way, emotional eating, etc. all in place?)

TRUTH – Do you know how all of the above fits together successfully? You know by how much weight you are losing.

TRACKING – Is someone adequately giving you the proper feedback for you to stay on track? Are you keeping a food diary to track your food intake? Record keeping is one of the most successful behavioral techniques for weight loss and maintenance according to the National Institute of Health. I recommend using FitDay.

TOUCH – Do you have enough support and encouragement in order for you to succeed?

TRUST – How do you know if your tracking is accurate? Do you have someone who understands what you are doing and who can help you?

Note to self:  Keep something in the house that can be thrown in the microwave or the oven so this doesn’t happen again.

Boo-boo’s like this occur.  Can’t be helped and we are all human.  The key is to:

• not tlet it bother me
• not focus on the lapse
• not let it stop me for continuing my weight-loss program

This lesson (which I should have learned years ago by now) cost me 1.5 lbs in weight gained.

Ok – fine … today is another day and I plan to do my best to eat right.  It’s going to be a challenge because I’m going to be flying to San Diego today.  Airports and airplanes are not the best places to try and eat low-carb. 

I’ll check back either in San Diego or when I get back with an update!

Happy losing!

Why is it then – that almost the minute I know I can’t have sweets, I start wanting them?

Here’s a trick I learned and it’s saved my bacon on many an occasion.  I go to a Sam’s Club or BJ’s and buy the 1-oz. packets of Philly Creme Cheese.  I’ve never found them in a grocery store.  I carry them to work & if I am going to a party.  When a sweet craving hits – I’m prepared.  Mix the creme cheese with a bit of Splenda and it’s like having a bite or two of a no-bake cheesecake.  Ok, ok – so not EXACTLY like cheesecake.  But it’s better than scarfing down carb-loaded chocolate cake or that donut that’s calling my name.

If I’m smart – I’ll make Cream Cheese Muffins.  I found the recipe over on http://www.LowCarbFriends.com.  It’s a great place to find lots of great recipes!

Cream Cheese Muffins

16-oz. cream cheese
1/2 cup Pourable Splenda
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave (or for 1 hour at room temperature). Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.  Muffins are better after they’ve cooled in the refrigerator (if you can wait that long).

I’ve also made this recipe and then discovered that I have no paper liners.  So I used a silicone loaf pan instead.  It doesn’t seem to matter what type of pan you use – the recipe is practically no-fail!

Induction friendly too!

Enjoy!