I’ve just completed my first week in the Cruise Phase of the Dukan Diet, and I’m down another 1.6 pounds! I had wondered if my weight loss would slow down in this phase, and so far it has, but I’m feeling pretty psyched about being down 4.2 pounds in only two weeks!
Phase 2: Cruise
I mentioned a little bit about the Cruise Phase in last week’s blog. Basically, the idea is to alternate days of eating nothing but lean protein with days of eating both lean protein and veggies. It was definitely nice to add back in vegetables, and I don’t think I’d ever been so happy to eat a big serving of broccoli!
Since I want to be all about honesty about my weight loss journey, I admit that I strayed from the diet a couple of times this week. Dukan is pretty clear about straying from the meal plans during the Cruise phase – an emphatic DON’T – but I’m still feeling good. On Friday I kept a lunch date with a friend and went out for cheeseburgers and fries, and during yesterday’s Seahawks game I split an individual pizza with Bill and paired it with two beers over the course of the game. So I wasn’t perfect, and I probably could’ve lost more for the week had I stuck religiously to the diet. But I’m proud of myself for bouncing right back and getting back to my diet.
I’m finding that a lean protein and veggie diet, even with a couple of treat meals each week, works for me. I’ve had a lot of energy in spite of working long hours and being really busy. Eating lean protein is still keeping me craving-free and the only chocolate that I’ve eaten in two weeks has been Dukan-approved sugar-free, fat-free pudding. I even resisted the free popcorn at the brewery while we watched football yesterday (and anyone who knows me knows that popcorn is one of my favorite snacks to eat!).
 
Sample Menu: (Cruise Phase)
Breakfast:
Scrambled Eggs with bell peppers and mushrooms
Jennie O Turkey Sausage
Lunch: 
aidells Caramelized Onion Chicken Meatballs
2 cups steamed broccoli
Snacks: 
Cucumber slices
Nonfat Greek Yogurt
Dinner: 
Spaghetti squash with mushrooms and lean ground beef in low-sodium spaghetti sauce