Weight loss injections – Mounjaro

It’s been a little quiet around these parts lately.  I’ve been struggling.

The weight loss has plateaued at about 70kg – 14kg (2 stone) more than I’d like it to be (my goal weight).  Which is 57kg.

The additional weight isn’t particularly noticeable to others, but I can feel it.  It impacts my mobility, and it probably increases my pain.

I had three holidays in a row (December 24, January 25, and February 25) – my weight jumped from 69kg to 75kg!  I have managed to shift some of that (currently 71kg), but it’s becoming a slog.  My measly calorie allowance for weight loss (1,100 calories a day) leaves me feeling hungry, and I turn to snacks.  I am still meticulously weighing and logging all of my food and drinks.

A couple of small snacks (usually afternoon and evening) are enough to push me over the upper limit.  It’s quite depressing…

I began to research weight loss injections – which do seem all over the news at the moment…  I found articles about the psychological process of turning to medication to assist with weight loss and to accounts from those who are already using the medication.  I also booked a call with the Thalidomide Trust’s GP, who alongside her role working for the Thalidomide Trust, works for the NHS in Tier 3 weight loss services, working with dieticians, nurse prescribers and others offering weight loss services and care to the NHS.  Whilst it is likely that weight loss injections may become more widely available via the NHS in the Summer – and that I’d be eligible (with a BMI 30+), I just feel I can’t afford to wait any longer for the weight to continue to (potentially) creep up any further.

I’ve been very happy that I have never returned anywhere near to my start weight (88kg in 2012) but my age and likely deterioration in mobility and fitness are working against me.  Food and calorie counting have taken over my every waking moment!

It was after a lot of research and discussion with others that I have made the decision to try out Mounjaro and see whether it can help me in the way that it’s helping many others.

“Patients could achieve at least 20% weight loss after using tirzepatide for 72 weeks (18 months) when combined with healthy lifestyle changes”

– which, should I achieve – will take me to my goal weight.  I have already made the healthy lifestyle changes, my head is in the right place…. I now just need that little boost!

It is possible to pick up weight loss injections via on-line pharmacists, but I have opted to sign up with Voy, which alongside sending out the prescribed medication provides me with a network of support and further advice should I need it.

My first delivery arrived over the weekend (posted out in a refrigerated/insulated package) and yesterday was my selected day to take my first dose.  You take one dose each week, for four weeks starting at 2.5mg – which is gradually increased each month  (so 2.5mg, 5mg, then 7.5mg, then 10mg, then 12.5mg and finally 15mg) depending on how well your body tolerates the dose and the body’s response.  There can be side effects – however, there are resources on the website to help you in managing and dealing with these.

So the first injection went into my system, yesterday – so far, so good.  I don’t feel any differently yet, but it’s expected that you start to feel the effects after about a week.  I’m looking forward to the “food noise being switched off” that so many report!

In the meantime, I am making full use of the Voy App to monitor my meals and try and tweak the balance of those meals.  I’ve already identified that I have probably not been eating enough protein each day to keep me feeling satiated and full (to prevent between meal snacking)

Join me on this journey and message me here via the Blog – or privately if you’d prefer.

Oh, and if you feel inclined to give Voy a try, let me know.  this will take you to a link for 25% off your first order (and I’ll get 30% off my next order in return….)

Chorizo Chilli – 241 calories per portion

This was a very quick and easy recipe – I had a small piece of chorizo in the freezer which I wanted to use up.   In 20 minutes, this tasty and warming chilli was ready to eat!

Chorizo Chilli – 241 calories per portion

Serving:  3

Preparation time:  20 minutes

 

Ingredients:

  • 10ml olive oil
  • 1 onion (150g) chopped
  • 1 garlic clove, finely chopped
  • 1 x chunk of spicy Chorizo, cut into small chunks
  • 1 tsp Cajun seasoning
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 x 380g pack of kidney beans

 

To serve (not included in calorie count)

  • 60g Manchego or Cheddar, grated
  • handful fresh coriander, chopped
  • rice, to serve

Preparation:

Peel and cut the onion into medium chunks. Remove the skin from the chorizo and chop into small pieces. Drain the kidney beans.

Method:

Place a pan over the heat and warm. Add the oil and chopped onions and chorizo, frying gently. You shouldn’t need to add too much oil as the chorizo will produce its own.

Continue to cook until the onion is translucent.

Add the garlic cube. Fry for about 10 minutes, stirring occasionally.

Stir thoroughly and bring to a simmer. Cover and cook for about 10 minutes.

Mix together the grated cheese and fresh chopped coriander.  Serve with rice.  Top with the cheese/coriander.

 

Creamy Mushrooms on toast (224 calories)

This is a favourite lunch or brunch for me and one we enjoy regularly.

I hated mushrooms as a child – I think it was the appearance and texture, and sure, I’m not alone.  I now love them!  Of course, a great source of Vitamins B & D, antioxidants, potassium, and beta-glucans.

Creamy Mushrooms on Toast

Preparation Time:       5 mins

Cooking Time:              5 mins

Serves:                            2

Calories per serving:   224

Ingredients

Mushrooms, Chestnut                                                 –    1 Pack/250g

Butter, Salted                                                                 –    30g

Cornflour                                                                         –    2 tsp/10g

Milk, Whole                                                                    –    200ml

Powder, Porcini, Cooks’ Ingredients (Waitrose)    –    1 Serving/5g

Worcestershire Sauce, Lea & Perrins                        –    3 Tsps/15ml

Pepper, Black, Freshly Ground                                  –    1 Tsp/2g

Method

Wipe the mushrooms and chop them into bite-sized chunks. Melt the butter in a large frying pan over medium heat. When melted, add the chopped mushrooms.

Cook over a medium heat until mushrooms are browned (try not to stir too much as this releases water from the mushrooms).

Add the cornflour and porcini powder to a cup or small bowl and add about 2 tablespoons of the milk, the ground pepper and the Lea and Perrins sauce. Mix to a paste.

Once the mushrooms are cooked, add the milk, then the cornflour mixture.

Continue to cook until the creamy sauce thickens. Add more milk if it gets too thick (it should be a creamy consistency)

Toast the bread, no need for butter as your sauce is lovely and creamy! Pour the mushrooms onto the toast.

You can vary this sauce by replacing the L&P sauce with Dijon mustard (tsp) or cream cheese, or garlic cream cheese (Boursin!)

NB

The calories in this recipe do not include the bread for the toast!

You can lower the calories by using less butter or using semi-skimmed milk.

Nutrition Data Per Serving

Calories (kcal)            224

Protein (g)                   6.5

Carbohydrate (g)      12.5

Fat (g)                         16.5

Fibre (g)                      2.3

Fruit & Veg                 1.7

 

If you love mushrooms, you might want to check out my recipe for Mushroom Stroganoff!