Midpoint on the road: 28 down, 28 to go

2026-10-07 08:16

I hit the midpoint of my goal this week: 28 lbs down, 28 to go. I live out of a hotel most weeks, so my food plan is basically a repeating loop: eggs and fruit at the breakfast bar, rotisserie chicken plus bagged salad for lunch, and whatever protein I can microwave in the room for dinner.

My laptop bag has a permanent stash of tuna pouches and protein shakes. The scale zigzags, but the direction is right, and I can do a full day of meetings without that 3pm crash. Anyone else find that road eating gets easier once it gets boring? Or are you still winging it in every new city?

2026-10-12 00:41

Nice work hitting halfway. I also lift 4x/wk and travel a lot.

One thing that helped my recomp: stop letting the scale be the only scoreboard. I log top sets in my notes app and take waist tape every Sunday.

Had a 6-week scale stall where lifts went up and waist dropped 1.5”, which kept me from doing something dumb. Hotel gym question: what do you do for lower body when they only have dumbbells to 50 and no rack?

I’ve been doing split squats, RDLs, and band good mornings.

2026-10-13 19:07

Fellow spreadsheet person here. The rotisserie chicken is the sneaky line item — most are brined, so a 3oz pull can run 400–600mg sodium, which shows up as 1–2 lbs of water the next morning and torches my trendline.

I stopped weighing the day after hotel chicken and switched to a 7-day rolling average; smoothed out most of that noise. I also added a "property" column next to breakfast calories, because the egg patties at one chain run roughly double the scrambled at another.

Curious whether your travel weeks read flat or if you're already correcting for the sodium bump.