A few days ago I wrote a post about commitment versus willpower/motivation. Then I decided to delve a little further into the idea via this video. Let me know what you think!
HealthyLiving
Commitment versus Motivation/Willpower
I am a member of many Weight Watchers groups on Facebook. One frequent comment that is posted numerous times a day by many different people is something along these lines:
I lost my motivation. What can I do to get it back?
I do really well all day, but then at night I lose all my willpower!
I keep forgetting to log my food, and by the time I remember I’m already over my points for the day, and I just give up! What can I do to get the motivation to get back on track?
Recently I read that the difference between succeeding or failing is in whether we rely on motivation/willpower or we rely on commitment. Motivation and willpower are hard to pinpoint. They’re often intangible and vague, whereas a commitment is a concrete thing,
Back in July when I MADE THE COMMITMENT to start WW again, I knew that this time was different. I wasn’t going on a diet. I wasn’t going to “try” this and see if it would work. I was committed to a different way of living for the rest of my life.
As I write this, it is 10:30 in the evening. Awhile ago, I heard the Baked Cheetos in my pantry calling my name. I’ve used all my daily points, I have only 7 weekly points left, and I still have two more full days before my points re-set for a new week. I craved those salty, cheesy, and crispy Cheetos. However, I reminded myself of my commitment to REAL change. And real change is learning to say no to those cravings. The more I give in, the more I give in. The more I resist, the more I resist. I know I’m not hungry. I had a healthy dinner and I had some grapes for an after-dinner snack. I’ve had more than enough food today. So I bypassed the pantry and wrote this post instead.

Then I thought of the quote above: Commitment strengthens over time but begins with a single decision. Next time those Cheetos call my name, it will be easier to decide to forego them. The only way to stop eating late in the evening is to stop eating late in the evening. Each single decision I make that supports my commitment makes me a stronger and better person.
Eating well and losing weight affects one’s blood pressure
Today I have not been feeling well – headache and a little light-headed. Oh great, I thought, I’m coming down with Covid-19. However, one of my sisters advised that I take my blood pressure since a low BP could cause one to feel light-headed. So I did – four times over the course of about 30 minutes because I’m compulsive like that. Here are the readings:
117/58 98/57 110/58 110/59
It’s a fairly consistent reading – especially for the second number. And all four are too low. That could easily account for the light-headed feeling I’ve had – and maybe for the headache, too.
I take BP meds each evening. It’s a fairly low dose, but I’m thinking that with my healthy eating the past 7 weeks, plus losing some weight, that it has affected my BP. So tonight I will cut my dose in half. I will continue to monitor my BP, and hopefully it will be better after a day or two.
What does “mindfulness” look like?
For the tagline to this blog, I wrote: “A journey of health, fitness, and mindfulness after the age of 70.” So far I’ve written a lot about health via all my WW posts. However, I haven’t written much at all about fitness and mindfulness. So today I will talk about mindfulness.

With all that’s going on in the world today, it is easy to have one’s mind full to bursting with all the news about riots, diseases, unrest, quarantines, etc. “Experts” weigh in with opposing views on just about everything. That makes it all the more important to deliberately be mindful and to foster mindful practices in everyday life.
Mindfulness can be defined as the nurturing practice of being aware of one’s environment, thoughts, emotions, and experiences “in the moment” while remaining kind and nonjudgmental to oneself and others.

Being mindful is no small accomplishment! How am I kind to myself? How do I nurture positive behaviors in order to take care of myself? First – back to the other posts I’ve made in this blog – I am being nurturing and kind to myself by taking better care of my body via eating well and following the WW plan.

Mindful eating is really what WWs is all about. One unhealthy habit I have is that I quickly eat most of my meals sitting in my recliner either watching TV or scrolling through my phone or laptop. I would like to replace that habit with a more nurturing one – sitting at a table with soft music playing – slowing down and being mindful of taste and texture – drinking plenty of water along with the meal. TODAY I will start with dinner each day – at the dining room table, music from my iPhone, talking with my husband.
What does mindfulness look like right now in my life?
- I’ve recently started a skin care regimen. I’m fortunate in having a good inheritance when it comes to my skin. I’ve never had to do much to have good skin. However, now that I’m in my 70s, the wrinkles are more apparent. Rather than going to bed without removing my makeup first (something I’ve always done!), I’ve started washing my face with a good skin care product (Rodan + Fields), using a toner, and then a face cream. In the mornings, I apply a sunscreen before applying makeup. I consider it a soothing and relaxing way to prepare for bed.
- In the mornings, I’ve started back having my quiet time. I did this for year before, but in the past couple years, I’ve let it slide. During my quiet time, I read the Bible, keep a prayer journal, and read a devotional – all while enjoying my morning coffee. It is delightful way to start the day, and it’s a “centering” practice.
- I make my own healing skin cream. I am a “picker” – meaning if there is any blemish on my skin, I tend to pick at it. It is a habit that is SO hard to break! There’s something about the lack of smoothness that makes me feel compelled to try to make it smooth by scratching at it. So I made my own healing cream that I put on any blemish to help it heal quickly. I mix it in a bowl and put it in small 2-oz. cosmetic jars. And I’m making a concerted effort to stop the picking! I have made my own regular skin cream for the past year, too. I prefer both the skin cream and the healing cream over any commercial cream I’ve found. It’s not only a self-care practice, it helps to foster my creativity.
- I do mindfulness walks around our yard. That was something I started at the beginning of the Covid-19 quarantine in March 2020. We are fortunate to have some acreage where I can walk. I try to get outside in the sun on a daily basis and just walk around, breathing deeply, for a few minutes each day.
- I’m working on more regularly keeping my home clean and neat because a clean and organized environment fosters calm and peace. Yesterday I cleaned out my closet (again!). The pantry is next. Then my art studio. The rest of the house stays fairly clean and neat.
- With SO much discord in the world right now, I have avoided the news as much as possible for a long time. I get most news via the internet – but I can select news outlets that don’t have obvious biases. I want to form my own opinions rather than be told what to believe – which is what most news outlet do. That way I can be informed without being manipulated into getting upset or angry.
- My Apple watch is set to regularly remind me to breathe deeply throughout the day. Sometimes just taking a deep breathe is calming.

Balance is another aspect of mindfulness, and I think I do a pretty good job of that. I work around the house or paint or cook or whatever, but I also take breaks, I write, and I visit family and friends.
Artificial Sweeteners – pro and con
Today I was thinking about all the foods I’m eating lately that have artificial sweeteners. Not good. I don’t want to live the rest of my life using artificial sweeteners because they definitely do not promote good health.

So, with that in mind, I am going to phase them out. I will figure out healthy ways to enjoy sweets naturally with moderation and common sense. It may be that I have to stop them altogether, or I may only use Stevia and monkfruit. I need to do some research to get more information to see if there are any that are truly safe.
I’ve enjoyed the muffins that I have made with sugar-free cake mixes. However, I bet I can find muffin recipes without the fake stuff that will be low points AND tasty. So that will be my goal for the next few weeks.
Thursday Morning Thoughts
Just a quick thought for this morning. I’m becoming a little fixated on the scale. I’ve been weighing every morning. Two days ago I was up. Yesterday I was down. I recognize this pattern from all the dieting I’ve done over the years – and it’s not a healthy pattern. I become obsessed with my weight, and that’s not what I want for myself.
So a new resolution: I will weigh ONLY on Friday mornings, That’s it. No in-between. I’ve got to end this obsession before it derails me!
One other observation: I’m still doing “secret eating.” Yesterday I had the house to myself for several hours. What’s the first thing I did? I ate FOUR Rice Krispies treats – which was 14 points. I logged them and counted the points, but WHY? I didn’t really want four Rice Krispies treats – but it was like I suddenly had the freedom to eat whatever I wanted. That’s not healthy thinking. I can eat whatever I want whenever I want – as long as I track it and stay within my points. There’s no need to binge.
This lifestyle is a different way of thinking, and changing long-held practices takes time. However, I am committed to this!
Tomorrow’s weigh-in will be interesting. I have used up all my daily and weekly points last week and this week. Supposedly I should still lose weight. Last week I gained. Hopefully tomorrow I will have lost.
My 71st Birthday
Almost 6 weeks into WW – And here is a photo taken yesterday on my 71st birthday. Same photo – one is just cropped. I am posting the photos so that I can see changes as time passes.
A Tasty Chocolate Muffin (3 Points)
I’ve been wanting to make pumpkin muffins with a chocolate cake mix. However, none of the local stores I tried had sugar-free chocolate cake mixes. So I ordered some from Amazon. Here is the result. They’re 3 points each on the WW Blue plan. Unlike the ones I made with a SF yellow cake mix, these taste like chocolate – not like pumpkin. These are definitely another win!
Again, I added to the 2 ingredients. I dumped the cake mix and the 15-ounce can of pumpkin into a mixing bowl. Then I added two eggs – to increase the protein value and to also make the batter less stiff. I used a hand mixer to blend it well. It filled the 12 cupcake paper well and rose nicely in the oven.
So my recipe is: a Pillsbury Sugar Free Devil’s Food cake mix, one 15-ounce can of 100% pure pumpkin, and 2 eggs. Blend well. Divide evenly between 12 cupcake tins. Bake about 20-22 minutes in a 350 degree oven.
I ate one tonight, and so did Ron. I will leave out a couple to eat for breakfast tomorrow. The rest I will wrap individually and freeze for treats in the next couple weeks. They’re really tasty!
A 3-Point Dinner
Tonight’s dinner was straight from the farm stand – except for the tuna. The ONLY points came from the light mayonnaise I used in the tuna salad. I also used a little Fage plain Greek yogurt in order to limit the amount of mayo. It was a delicious dinner – and I couldn’t finish it all.
And here is how it is logged in my WW account.
Recipe: Pumpkin Muffins (3 points each)
I made these pumpkin muffins tonight because I happened to have the ingredients already on hand – and, more importantly, I had exactly 3 points left and I wanted something sweet and baked. These were REALLY good. The batter is very thick so it doesn’t spread out in the cupcake liner. You have to take the spoon and kinda spread it out.
The recipe that is shared so much on the WW Facebook pages just has the pumpkin and cake mix. However, I had a large can of pumpkin – so I added a little extra pumpkin and put the rest in the refrigerator for something else. I decided to add an egg (since that is a zero point WW food) to help the muffins rise better since I added extra pumpkin. I also wanted to make the batter a little less thick.
Pumpkin Muffins (3 WW blue points each) *****
1 can pure pumpkin (15 oz.)
1 Pillsbury sugar-free yellow cake mix
1 egg
optional: Spices, to taste (cinnamon, allspice, cloves)
Preheat oven to 350 degrees. Prepare 12-count muffin tin with cupcake liners.
Dump all ingredients into a large mixing bowl and mix well.
Divide batter evenly between the 12 muffins.
Bake for about 25 minutes.
So now I have 11 muffins left over. I plan to put a couple in the refrigerator for tomorrow and Saturday. Then I will individually freeze the others for a quick and sweet treat in the coming week or two. Ron may want to try them out, too.
I give this recipe 5 stars. Now I’m anxious to try it with a chocolate cake mix. Supposedly it ends up being almost brownie-like – and that sounds wonderful to me.