Are you eating skinless/boneless chicken, or whole chicken? Fatty meats or lean meats?
You don't need to add a lot of fat if you are eating fatty meats. But if you are eating mostly protein, and not much fat, that could be stalling you, too. Try adding some fat. If you count grams of things other than carbs, try this: stay under 20 grams of total, not net carbs.
Keep your grams of protein equal to your grams of fat, and you'll have about the right ratios. Herb butter on a steak. Have fatty bacon with your eggs, that sort of thing.
Calories are not what you need to cut. It's the carbs, and, to a certain extent, the protein.
But here's the bottom line: losing weight on any WOE is not linear. Over time, you can find an average per week, per month. But the average can mean 4 pounds in one week, and none for a month. That AVERAGE is a pound a week. Doesn't mean much, if you are stressing over the other weeks in the month, does it?
Measure. If you don't have a tape measure, you can get one at Target, Walmart, any fabric or hobby store. The size of your waist, hips and tummy are a better indicator of fat loss than your scale.
And learn patience. It's the virtue I have the least of, but, boy, I have had to practice, practice at it!
My average, over the past three years has been less than a pound a month. But what else am I going to do? On a higher carb WOE, I lost, keeping strictly to the plan, 5 lbs in 3 years. That's less than a pound per six months.
This WOE isn't for a short time, and back to the carbs. It's for good. Because it's the carbs that made us so hungry. It's the carbs that gave us achy joints, feeling crabby, behaving like Pavlov's dog whenever we smelled fresh bread or popcorn.
Keep to it. Learn more about IF, see if it's helpful for you. And be patient. It really helps, and it's really necessary.
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