I headed into the fourth week of the program a little stressed. I was going to a conference in a neighbouring state and the border crossing meant I’d have to leave my peeler and paring knife behind. Knowing that “nutrition breaks” at workshops and conferences were simply euphemisms for morning muffins and afternoon cookies, I had to do something.
No, that’s not quite right.
I wanted to do something.
Hm – could it be that the behaviour-modification thing was taking hold?
At any rate, customs officers in agricultural Washington State would look askance at – and possibly confiscate – a bagful of broccoli and a tub of plain yogurt. Canned or bottled juice and dried fruit, while easy to transport, were a no-go on the program. I sent a plaintive email to Vicki.
“What do I do?”
“Thing is,” she explained, “we are trying to get away from quick fixes and real food is always better for you.”
Yabbut…hotels aren’t known for providing their guests with easy access to unprocessed produce.
Vicki helped me figure out how to make it through the weekend. In a pinch, she conceded, low-sodium vegetable juice is okay, so I found small cans that fit in my purse. The border guard didn’t care about the bag of almonds I’d stashed in my backpack, so I munched a dozen of those while I sipped V8 during coffee breaks.
I caved on the cheesecake at one dinner, and my roommates and I shared half a bottle of red wine to toast our successful appointments with agents, but otherwise I just chugged along with my program. I even managed one workout in the hotel gym.
And on weighing-in day I was down a couple more pounds, creeping toward 150 – one cup of yogurt and a set of ab crunches at a time.