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iryn

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  1. It is so hard to get out of that rebound weight gain funk. Good for you for the strong start! One thing that I found that helped me this second round was putting a sticker on the calendar each day I'm successful at staying on point and a big sticker for good weigh ins or measures. It is rewarding to see those weeks filled with stickers and keeps you motivated. We are all conditioned to want that gold star!
  2. Nobody seems to have an answer for me in the exercise forum so I thought I would try reposting my conundrum here: I've been having trouble figuring out my hiking activity points. My hikes typically are quite steady with quite a bit of up and down, we definitely work up some sweat in the first 10 minutes or so but can still talk. Well, not on the inclines. I bought the ww pedometer and it tells me for the distance and steps I took I earned 4 activity points after a 2 hour hike. If I go by the chart, it is a moderate exercise for about 2 hours and it's 9 points. Which one do I go by?
  3. I've been having trouble figuring out my hiking activity points. My hikes typically are quite steady with a bit of up and down, we definitely work up some sweat in the first 10 minutes or so but can still talk. Well, not on the inclines. I bought the ww pedometer and it tells me for the distance and steps I took I earned 4 activity points after a 2 hour hike. If I go by the chart, it is a moderate exercise for about 2 hours and it's 9 points. Which one do I go by?
  4. Thank you so much! That answers so many questions I've had. I was being told that I needed to eat all my flex and was feeling a bit bad about the fact that I just wasn't. I typical just ate 15 of them or so in a week. I think I will start points plus today then!
  5. Hi! I've been doing WW on my own and lost my weight (80 lbs of it *phew*). I fluctuate a few pounds depending on how naughty I've been that week. I am currently using the flex system, a friend of mine gave me a points plus calculator and the general idea of the program. I like the idea of having free fruit as well as veg. It might be a nice maintenance program of sorts for me. Just need to shake those 3 pounds I gained last month though first hehe. My big questions are: Are you supposed to eat your complete daily allowance? I keep seeing menus in the book for people with the same daily allowance and they are aiming for under the maximum it seems. If that is so what should I really be aiming for? What is the deal with the weekly allowance now? Are they to be eaten completely like the flex was or are they a sort of emergency points fund? AP seems to work like it did before so hurray for that! One person I asked said that there is no weekly allowance only AP is to be eaten. I'm so confused! Any help would be greatly appreciated. I can't see joining WW to simply lose 3 pounds and then maintain just to get answers. You know?
  6. Oh no! This link doesn't work anymore. Does anyone have some of those recipes? I'm on the prowl for a good zero point soup to fill those run out of points but still hungry times.
  7. Actually, I'm going to do the same thing tonight myself. Don't really have a recipe on hand but I figured I'm just going to try modifying a recipe I saw on hand here for pork. Skinless chicken thighs, I'm using two packages. I'm making enough for leftovers. A can of diet cola 1 cup bbq sauce 2 tbs. sugarfree apple butter (there is a recipe in this crockpot forum somewhere, soo good) 1 medium onion sliced or diced depending on preference 1 tsp ground pepper 1/2 tsp garlic powder Mix it all together, let it cook for 5-6 hours on high. Pull about 30 minutes before serving time using two forks. Remove any bones if you went for bone in chicken. Allow to cook for another 30 minutes and serve as desired. I'm thinking of serving on some homemade low point hamburger buns I made a couple days ago and some steamed corn on the cob. Points value really varies with this recipe on what kind of bbq sauce you go with and how many servings you are looking to get out of it. I anticipate atleast 8 servings out of this, possibly more.
  8. iryn

    Road Trip!

    I'm hoping to obtain a cooler this weekend for the trip. hummus and such would be a great idea! Thanks for the link!
  9. iryn

    Road Trip!

    In two weeks my husband and I are travelling across the country (Canada). We are driving from Victoria to Halifax and will be on the road pretty heavilly. I know exactly what this means. Little exercise and my husband pointing out every Wendy's and McD's along the way. I know how to try and make some smart choices at some of these restaurants but what I need some big help with is suggestions on what snackies and beverages (and possibly storage suggestions) to pack to help make the naughty places less tempting to splurge at. Any articles on roadtrip WW stuff would be extremely helpful. I've sadly already gained some pounds due to stress eating for the move (this is also a move across canada) but I'd like to do my best in trying to stop that during this two week trip. Help!
  10. Oh my much higher than I had hoped. Well I'll file this under special occasion recipe only. Yes, definitely boneless skinless chicken breasts. The only way to go. ^O^; Thanks for the help and yes it is indeed a tasty recipe.
  11. Honey Dijon Chicken Bake 4 boneless chicken breasts 1 can Condensed 50% less fat cream of chicken soup (I can't get FF out here sadly) 1 Tbsp honey 3 Tbsp Dijon-style mustard 1/2 sweet onion 1. Mix soup, honey and mustard. 2. Place chicken in shallow baking dish. Spread mixture on top with onions. Cover. 3. Bake at 400F until chicken is done, about 40 minutes. *great served over rice or pasta. Sometimes I pre-cook the onions in a skillet to get them nice and brown. I don't add oil or anything to precook them though, I have a fancy skillet that lets me do that. I need some help with the points on this recipe. It makes four nummy servings.
  12. I've done this recipie too. Spinach works well in it too, just be sure to drain it and squeeze it really well! My friend told me these cups freeze really well to keep them on hand for breakfast but I haven't had any sucess in reheating them yet. My fiancee loves this recipie too. Sometimes as a special treat I put some chopped lifestyle ham slices in it (contains 0.4 g fat). I usually add an extra point per cup in this case just to be safe but I'm sure it isn't that much. Quickly saute the chopped ham slices first to make them yummy and crisp. I'm lucky to have a pan where I don't have to add oil or butter to saute, if you are too you are in luck.
  13. I'm looking for a good low point tzaziki recipie. I love the stuff! I even use it in my sandwiches instead of mayo. A ham and lf cheddar sandwich is great with tzaziki. If anyone could help me out I would really appreciate it.
  14. Lisa's Gourmet is the brand name of this great salad dressing I discovered by accident when putting together a BBQ for some friends. The brand makes all sorts of wonderful flavours but so far my favourite has to be the light rasberry balsamic, it's creamy! 1 tbs. appears to be one point, it's worth it for such a sinful tasting dressing. I suggest using it on top of a mesculun mix mmm. Also has no MSG and is made with olive oil. I found it in the "specialty" area of the store just past the produce in the fridge that usually holds all the vegetarian alternative stuff. If you can find it I certainly suggest trying it. 1tbs is all you need for a big bowl of salad. I'm very picky about my dressings and have had a lot of trouble finding a light one that suited me. So glad I finally have. Just wanted to share for all those other picky salad dressing folks.
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