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ribs

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Everything posted by ribs

  1. Hi fellow blue team members! Congrats to those who have had good losses this week. Keep it up! I had a GREAT week, was 100% OP, did a ton of activity and even started jogging for the first time in years... but lacklaster performance at the scale with a 0.6 pound gain. What can you do? I'm having a good time being OP and enjoying the extra activity so I just plan to do the same, but start eating more of my APs, maybe that will make a difference
  2. Ugh - I had a WTF gain this week. Up 0.6 pounds after working my butt off and being OP. Oh well, hopefully next week will be great!
  3. I use the fat free half and half, typically 1/4 cup is all I need for my cup of coffee and that comes to one point. I find that it gets it to exactly the color I like it with fewer points than skim milk does... and still feels rich.
  4. Hi guys - Dear Blue Team - I haven't been by on the chat thread yet. Lots of competing priorities this week... and unfortunately a gain at the scale to show for it. Just wanted to apologize to my teammates and reassure you that I am planning for a BANG UP week ahead to make it up to you (and me!). Fridge is stocked with fresh food and meals for the week planned and about to be cooked... its gonna be a great week ladies, I CAN FEEL IT IN MY BONES Congrats to all my teammates who had a great loss this week! You inspire me.
  5. The Blue Team SW = 229.8 GW = 209.8 Weigh in day = Saturday BL Challenge 3/2/09 Week 1 (3/2 - 3/8): 230.2 + 0.4 Week 2 (3/9 - 3/15): 230.8 + 0.6 Week 3 (3/16 - 3/22): 232.8 + 2 Week 4 (3/23 - 3/29): 227 5.2 lbs woohoo!!! Week 5 (3/30 - 4/5): Week 6 (4/6 - 4/12): Week 7 (4/13 - 4/19): Week 8 (4/20 - 4/26): Week 9 (4/27 - 5/3): Week 10 (5/4 - 5/10):
  6. Hi - sorry, I am double/triple posting... not sure which thread to put this one (also PM'd and on the other 'final notice' thread) My starting weight is 229.8 Ribka
  7. Hi Amy - I also PM'd you this info. Weight today is 229.8. Thanks! Ribka
  8. Hi Amy - thank you so much for organizing this! I'd definitely like to join, my weigh-in day is Saturday. Ribka
  9. I don't think there is a problem with them. Yeah, they are high in sodium, but for most people who don't have high blood pressure that's not the end of hte world. I think the biggest problem is what are you going to do when you get to your goal? How will you go back to eating 'normally' if the way you got there was with frozen food. I think a large part of weight loss for many people is learning how to prepare healthy meals that they enjoy eating and control their portions... so they can keep doing that at goal. One of my meeting leaders lost over 100 pounds just eating smart ones twice a day and she said the weight came off really fast, and then as soon as she got to goal it started to pile back on because she didn't know how to eat properly without the pre-made, pre-portioned frozen dinners.
  10. I've never used it... but I've been experimenting with various combinations of FF cream cheese, sour cream, yogurt, FF evaporated milk, and gelatin to make 'cheesecake' and pretty much all of them work well. I agree that the ricotta is much creamer and a nice consistency for it.
  11. Item Name Units Greek Yogurt With Maple 3.0 Glop 4.0 Carrot Salad With Raisins 2.0 Olive Oil Dressing 3.0 Total: 12.0
  12. using a new online/iphone software called 'Edibles' to journal and wanted to see what it would look like to cut and paste it onto BCB. Greek Yogurt With Maple 3.0 Glop 4.0 Carrot Salad With Raisins 2.0 Olive Oil Dressing 3.0
  13. Jamaican Jerk Meatloaf (modified recipe for hamburger from cooking light) 1 cup finely chopped red onion 1/2 cup dry breadcrumbs 1/3 cup bottled sweet-and-sour sauce 1/4 cup finely chopped red bell pepper 1 cup carrots, shredded fresh cilantro or parsley 1 tablespoon Jamaican jerk seasoning (such as Spice Islands) 1 large egg white 1 pound ground turkey Cooking spray 8 servings --> weight watchers points 3 6 servings --> weight watchers points 3 Preparation Preheat oven to 325 Combine onion and next 5 ingredients (onion through egg white), stirring well. Add turkey; mix well to combine. Bake for 1 1/2 hours until the internal temperature is 160F and the meatloaf is cooked through.
  14. Broccoli and Tofu in spicy peanut sauce Recipe Source: The Enchanted Broccoli Forest Prep time: 45 Min. Cook time: 30 Min. Serves: 4 Ingredients 2 tbsp peanut butter 1/8 cup hot water 6 tbsp vinegar (rice or cider) 3 tbsp soy sauce 1 tbsp blackstrap molasses 1/4 tsp. cayenne pepper 1 1-lb bunch of fresh broccoli 3 tsp. peanut or canola oil 2 tsp. freshly-grated ginger root 4 medium cloves garlic, minced or put through a garlic press 1 lb. tofu, cut in small cubes 2 c. thinly-sliced onions 1 c. coarsely-chopped raw peanuts (I seldom add these) 3 tbsp. soy sauce (2 or 3 T) 2 freshly-minced scallions Servings- 4 Points - 6 If PB increased to 1/4 cup - 7 points Instructions Part One: The Sauce In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture. Whisk in the remaining ingredients, and set aside. Part Two: The Saute 1. Cut off the bottom half-inch of the broccoli stems. Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the flowerettes. Set aside. 2. Cut the tofu into 1 inch cubes and place them in a medium sized pan. Cover with water and bring to a boil. Loewr the heat and ismmer for about 10 minutes Drain and set aside. (Note: precooking the tofu in this way helps it hold its shape in the stir fry) 3. Wipe the wok with a paper towel, and return it to the stove to begin heating once again. Add the remaining 2 tbsp. of oil to the hot wok, and follow suit with the remaining ginger and garlic. Salt lightly. Add the onions, and grind in some fresh black pepper. Saute, stirring frequently, over medium heat, until the onions are soft (about 5 minutes). [Note: I stop this step before the onions are quite soft.] 4. On another burner, begin heating the peanut-tofu sauce on a very low flame. It shouldn’t actually cook—it only needs to be warmed through. 5. Add the broccoli and the chopped peanuts to the wok. Add 2-3 tbsp. tamari, and stir-fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes). 6. Pour the heated peanut sauce over the saute. Toss gently until everything is coated with everything else. Sprinkle in the minced scallions as you toss. Serve over rice, and pass around some additional tamari, hot sauce, and even more chopped peanuts, if desired.
  15. I use evernote (http://www.evernote.com) it's a free note taking software that I love love love love... (seriously, it has totally changed my life). You can type in notes, copy and paste them, take digital images or scans... you can just click a button on your browser and it will make a website into a note... then you can file your notes into folders and tabs (recipes, beef, chicken, tofu, tried, untried, etc). AND it will automatically sync to an online version that you can log onto from anywhere. So when you are at work thinking that you want to make that awesome recipe and if you could just remember the ingredients so you could stop by the store, then you have it. AND if you have an iphone, blackberry or treo you also have access to all your notes on your phone. I am obsessed with evernote. I started using it mainly for recipes, but its slowly taking over my life. I use it for my weight watchers journal (I journal throughout the day on my phone, then copy and paste it into my BCB journal), for taking notes on work related stuff, when I drink a bottle of wine I really like I take a snapshot of the label and save that in evernote so I can find it at the store, etc.
  16. Hi all, This is a modification of a panna cotta recipe from epicurious. It was delicious! DH didn't believe I'd made it at home... he proclaimed it 'restaurant quality'. I made a blueberry sauce with splenda and drizzled it over the top. Yield: Serves 6 1.5 points per serving, 2 points with the blueberries Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. Ingredients * 1 envelope unflavored gelatin (about 1 tablespoon) * 2 tablespoons cold water * 8 oz tub of fat free cream cheese * 2 cups fat free half and half * 1/3 cup granulated splenda * 1 1/2 teaspoons vanilla extract Preparation In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan bring cream cheese, half and half, and splenda just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 6 ramekins or small glasses. Chill ramekins, covered, at least 4 hours or overnight. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
  17. Welcome Sahrene! I am also a 'returner' after losing my weight for about 6 years and regaining all my previously lost weight. Sounds like you have a good plan in place. Post often so we get to know you and pick a board you like to hang out it and join their daily postings... I find that to be a good way to get to know folks and also to keep yourself engaged in this process. Meetings are great but they are only once a week and I need ALLOT more day to day support to keep me grounded and focused. welcome!
  18. Me too! Unfortunately I think that someone needs to volunteer to organize it. I wasn't part of the last one so I'm afraid I'd make a mess of it... but I could definitely help out.
  19. Deedee - welcome to BCB! I saw you on the 100+ board so I thought I would come here and say hi! Your daughter sounds really sweet. Its great that she is going to help you with this. Enlist as much support as you can from those around you. Many of us don't want people to know we are on a diet in case we 'fail' at it again, but I think the more people you tell the more serious you yourself will be about it. I too have had the 'two month' dropout thing happen to be before. And that is where I think the BCB board and the WW meetings come in. Personally I can't go to meetings that often, but when I really need them, they help me. Its usually the meetings you DON'T want to go to 'cause you didn't lose or worse you gained that are the MOST helpful. Ditto with BCB. Its those days you least want to post that you really NEED to post. Its easy to come to the boards and talk about how your day went swimmingly. Not so easy to admit to struggling... but the great thing is that people here will support you through it, check in on you, inspire you... and help you get through it. Its truly an amazing place. Don't be shy about joining a daily thread and getting to know people on it. People will notice if you don't post for a few days and help you get through whatever you are struggling with. There are great daily threads on 100+ and all over the BCB boards. As for the 50 pound goal by September. I think that is probably realistic, but my advice to you would be to wait and see how your body loses. Each of us is different. You will lose big numbers in the beginning but then it will slow down and the worst thing is to 'drop out' at 2 months just because you are not living up to unrealistic expectations. That being said, we all do it, and we all deal with the frustration with the scale. But with 20/20 hindsight my advice is to de-emphasize the scale as much as you can and focus on the things that CW mentioned 'cause when you do the scale will move.
  20. Thanks for answering my question Bridget. A four month plateau. Wow. I'm afraid I would just break down and give up if I was OP for four months and didn't lose any weight! You are amazing and powerful to have stuck through it. And I'm going to remember your story when/if I hit a plateau. I think I am also afraid to try core. Flex is working well enough for now... but its good to know that core is there in my back pocket if I need to pull it out someday. I totally see what you are saying about Core truly teaching you to focus on the hunger and not the point values of your food. I think that hasn't 'clicked' for me yet. Part of it is that my own hunger signals are all out of whack after so many years of overeating that I rely on my points values to instruct me on how hungry I SHOULD feel and how much I SHOULD eat. Hopefully over time I will learn to trust my own hunger signals and learn when to stop (still a huge challenge for me).
  21. This isn't a recipe - but I do love tootsie pops and candy canes. Those are my favorite 1 point treats because they last so long!
  22. ribs

    I did it!!!!

    How exciting! This is a HUGE moment. Not just for you but for all of us! You are proof that BCB works, that WW works and that if we stick with it we will all get to goal. I imagine you must be so excited. I am doing backwards cartwheels for you... very very very very happy for you. Congratulations! Tell us more about your journey: when did you start? what were your setbacks/struggles? what advice do you have for the rest of us?
  23. Welcome back Tiggergal! I'm a second time around person too... let's make this one stick for good!!!
  24. Yum those look amazing! Love the mini pumpkin pie idea and the chicken meatballs too. I really like this recipe for hot artichoke dip in cooking light magazine. Its 3 points with using french bread. I cut up carrots and celery instead and it was a big hit at a party last week. I haven't made this yet, but probably will for Christmas dinner: Pears with goat cheese and fig preserves
  25. Congratulations! That is just amazingly awesome. And thanks for sharing your moment with the rest of us. It is so inspirational to see folks reach their goal. I started out at over 250 lbs and my weight loss has been very slow (about a pound a week) and sometimes it just feels like I will never make it to goal. Was it hard to stay motivated during those two years? Did you ever lose your mojo along the way? How did you deal with that? Congrats again!
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