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Weight History
showing entries 21 to 25 of 49
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31 August 2007
Weigh-in:
214.4 lb
lost so far:
47.2 lb
still to go:
39.4 lb
Diet followed reasonably well
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losing 4.0 lb a week
25 August 2007
This may not be a good idea, but I'm trying it anyway.
You know all those "zero" point items we eat:
Fat-free aresol whipped cream
Sugar-free chocolate syrup
etc
Now, we all know that while ONE serving is ZERO, the amount (at least I) we eat at a sitting is NOT one serving (who really eats 2 tablespoons of whipped topping?). So, I calculated the total points for the container.
Then I deducted them from my weekly flex points.
I don't try to go crazy, and I have to reset the points each week, even if I don't eat all of the container. However, at least if I am reasonable in a serving size, I can figure that any additional points are already calculated in...
Of course you will notice that my weight loss has slowed!
So, this may be a bad idea!
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25 August 2007
Weigh-in:
217.8 lb
lost so far:
43.8 lb
still to go:
42.8 lb
Diet followed poorly
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losing 0.2 lb a week
22 August 2007
Very bad weekend.
Went to friends and didn't have a proper "plan"--someone had said they'd bring a vegetable tray and no one did.
Instead we had triple pesto lasagna (yum).
Mozzarella balls in garlic oil with sun dried tomatoes.
Cheese ravioli tossed in olive oil.
Chopped tomatoes with basil & parmesan cheese.
I had brought Angel Food cake with fruit (full & fat-free cool whip). So, if I had had a veggie tray to eat...I might not have gotten so hungry that I ate everything else!
On top of that we took my son to my sister's in-law's Monday so he could "sfim". It was great, they are great...but we ate hot dogs for dinner--they were Hebrew National low-fat hot dogs, but they were on regular buns, with baked beans and potato chips...at least there was watermelon for dessert!
On a lighter note, I am very pround of my little boy. His daddy took him to Chuck E. Cheese last night (I was helping my sister with some stuff, so I said they could go get junk food). He had a great time (but he won't eat pizza anyway), and my husband said he told just about everyone "Thank you" all the time. Dad said for the 100 tokens he got, Dad probably got 75 thank you's everytime (Dad) he gave him one. Makes one feel like you're doing a pretty good job! The cutest though was as they left my husband told him to go and give someone else the leftover tickets, he ran up to a little girl, shoved the tickets at her, said "Thank you" and ran away! Not something we can do all the time (junk food, expensive), but will be something for a special treat.
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18 August 2007
This may be pointless, but it occurred to me as I sat here that at meetings while we do get recipes, they are always...well, "recipes" as opposed to helping us learn to make some of our regular foods the way they taste best! How about teaching us how to buy the best fruit and vegetables? Am I the only person who has to learn this stuff from the Food Network--the watching of which has it's pitfalls!
For example, most people I know ONLY eat broccoli florets...while I prefer the stalks! They are so much more tender and sweet when prepared properly (which, frankly wasn't how my dad prepared them growing up). I grew up thinking that the only part of broccoli worth eating, was the florets!
So, if anyone is interested, I'm putting this information here, it's adapted from America's Test Kitchen, which I cannot recommend highly enough (it is NOT about cooking healthy, it's about cooking WELL--but you learn a lot about cooking techniques and how to bring the best out of everything):
Broccoli:
1. The stalks are just as tasty as the florets, so make sure they aren't dry or cracked.
2. Holding broccoli stalk upside down, cut florets as close to their heads as possible. Cut florets into 1 ½ inch pieces; peel stalks and cut on bias into ¼ inch pieces.
3. Pan roasting brings out broccoli's sweet rather than sulfurous flavors. Sauté peeled stalks from 1 ¾ pounds broccoli in 12-inch non-stick skillet (spray pan with non-stick spray and either toss broccoli with a little fat-free Italian dressing, or spritz with a little non-stick spray) for 2 minutes (to promote browning, cook over medium-high heat and do not stir). Add florets and cook until they start to brown (1 to 2 minutes), then add 3 tablespoons water, cover, and cook for 2 minutes. Remove lid and cook until water evaporates and broccoli is tender, another 2 minutes.
4. I would recommend either only cooking enough for each person eating, or having a recipe that incorporates leftovers (pizza, broccoli soup, tossed into a stir fry or a casserole), because (naturally) every time you reheat it, it cooks a bit more—and doesn't taste as wonderful as it does when cooked to perfection on day one!
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