Week 2 on Mounjaro: Still on Track (Mostly!)
It’s week 2 on Mounjaro for me, and I’m already slacking on keeping this journal. Honestly, this always happens. I start off full of enthusiasm, buy myself a fancy new notebook, grab a handful of colourful pens, and tell myself that this time I’ll be consistent. Then, before I know it, the notebook is collecting dust on my bedside table while I’m deep into some random TV series that I’ve suddenly decided is the most important thing in my life.
The good news is that while my journaling motivation has taken a bit of a nosedive, my weight loss motivation is still going strong. I’m actually sticking to my plan better than I have with anything else in recent memory, and for me, that’s a big win.
What’s New, Pikachu?
There’s not a huge amount of new or exciting stuff to report this week, but the main highlight is that my appetite is still way down, thanks to my trusty friend Jaro. I’m not constantly thinking about food anymore, which is a miracle in itself. At the end of week two, I’m officially down 8.5 pounds, which honestly feels surreal. I keep stepping on the scales just to make sure I’m not imagining things. I’m ridiculously proud of myself and genuinely excited to see what happens over the next couple of weeks.
The side effects have settled quite a bit too, which makes things much easier. I still get a little wave of nausea for a day or two after my jab, but it’s mild and passes quickly. Usually, a glass of water or a small snack is enough to sort it out. Compared to the first few days when I wasn’t quite sure what my body was doing, this feels like smooth sailing.
Food-wise, I’ve actually been enjoying experimenting a bit more in the kitchen. On Tuesday night, I made a lemony, garlicky, herby chicken breast with roast potatoes and green beans. It was light, full of flavour, and didn’t feel like “diet food” at all. I also whipped up a big pot of slow cooker chilli that’s been my dinner hero all week. I’ve had it with jacket sweet potatoes, rice, and even a sprinkle of cheese on top for a little extra comfort. I’ll pop the recipe below because it’s far too good not to share.
A Cheesy Temptation
Of course, no week is without temptation. One evening after a particularly stressful day at work, the siren call of pizza was very real. I almost gave in to a full-blown takeaway, but in the end, I decided that a slice (or four) wouldn’t completely derail me. It’s important to remember that this whole thing isn’t about perfection. And besides, if I thought I had to live the rest of my days without ever touching pizza again, well, I just don’t think life would be worth living.
So yes, I might be a little dramatic, but I’m feeling good. The progress is steady, my meals are tasty, and I’m starting to notice a difference not just on the scales, but in how I feel. I’ve got more energy, I’m sleeping better, and I actually want to keep going.
Anyway, that’s my week two check-in. Short, sweet, and full of chilli. Catch you in the next one!
Cat’s Simple Slow-Cooker Chilli
Ingredients
- 500g lean beef mince
- 1 onion
- 2 bell peppers (colour optional)
- As many cloves of garlic as your heart desires
- 1 tbsp tomato purée
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp dried oregano
- 400g red kidney beans (tinned, drained and rinsed)
- 800g chopped tomatoes (tinned)
- 1 beef stock pot
- 500ml water
- Fat-free yoghurt (to serve)
- Reduced-fat cheese (to serve)
- Rice OR salad OR jacket sweet potato OR whatever side you fancy (to serve)
Method
- Heat a large frying pan on high until it’s absolutely scalding hot, then add your beef mince and brown.
- Meanwhile, dice your onion, slice your peppers, and mince your garlic.
- Once the mince is browned, transfer it to your slow cooker. Then, add a dash of oil or a couple of spritzes of low-calorie cooking spray to the frying pan, turn it down to medium-high, and cook the onion and pepper until soft, about 5 minutes.
- When there’s about a minute left on your veggies, add the garlic and fry everything until fragrant.
- Then, dump everything (the veggies, garlic, tomato purée, spices, beans, tomatoes, stock pot, and water) into your slow cooker with the meat, set it to low, and let it cook for around eight hours.
If the sauce isn’t as thick as I’d like, I wedge a wooden spoon between the lid and the cooker to allow it to reduce slightly. - Serve with your fave side! Salad if you’re feeling really good, nachos if you’re feeling naughty, or over rice or a jacket sweet potato if you’re somewhere in between. Slap on a dollop of fat-free yoghurt and a sprink of cheese, and voila! You’ve got yourself a delicious, warming, hearty meal that’ll last you several days.
Top tip: If my chilli isn’t as spicy as you’d normally like (or is a bit too spicy for your tastes), adjust the amount of chilli flakes and powder. REMEMBER THOUGH! You can always add more, but it’s almost impossible to remove it, so go easy at first!
Quick Note
This blog is based on my personal experience and is not intended as medical advice. If you’re considering Mounjaro or any other prescription weight loss treatment, please speak to a qualified healthcare professional.
