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Makeyourself_54

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  1. Hi All, Sooo I am debating on working with a personal trainer to kick start my fitness plan. I already have a gym membership but I have just been doing cardio. I am pretty much lost when it comes to the weight/strength training. So my question to you fellow bcb'ers is - Is working with a personal trainer worth the $$. If so - what do you find is the best number of times a week to work out with them? I met with a personal trainer today and he wanted to set up 4, 30 min sessions a week. I really don't know if that is in my budget but I don't know if working with a trainer 1-2 a week is beneficial or if you really need to spend most of your workouts with them. I am meeting with a different trainer tomorrow and then will review prices/personality/etc. Please some advice/experience would be so helpful!! thanks!!
  2. Wow you look like a different person!! What are a couple of the biggest changes you have made to lose weight?
  3. So it has taken me exactly one year to lose 30 lbs VERY slowly. I decided to take a look at some pics to check out my progress and was surprised to see a difference. I love looking at other progress pics, so I thought I would share. About 5 years ago I lost 30lbs in a matter of months... but it came back so quickly. This time I took it slow and the weight is off for good! I just have to keep truckin' away at it. 227 My highest - Spring 2007 220 Summer 2007 205 - St. Pattys Day Party 2008 197 - Current weight June 9
  4. Bump bump... this was so yummy!
  5. Do you think this could be done in the crockpot with skinless bone-in chicken breasts? It looks fabulous!!!
  6. Pretty good, I made the following changes. Makes 6 one cup servings. 4 pts a cup (with my changes). 4 tablespoons reduced fat margarine (I used cooking spray instead of margarine to brown veggies) 1/2 cup chopped onion 1/2 cup chopped celery 1 1/2 cup diced potatoes 1/4 teaspoon pepper 1 1/2 teaspoon thyme 1/2 teaspoon dill 2 tablespoons flour 1 (14.5 ounce) can stewed tomatoes, drained and flaked (I used a can of condensed tomato soup) 4 cups skim milk 2 (6 ounce) cans salmon, drained (I only used 1 can) 2 tablespoons parsley
  7. Printing out and making tonight. I will report back when finished.
  8. I have a tilapia recipe I make about once every few weeks. Its DELICIOUS! Place tilapia in a casserole/baking dish that was sprayed with cooking spray. Sprinkle salt, pepper, and squeeze lime slices over top. Then I usually throw the lime slices on top anyways. Bake and serve with Uncle Ben's Spanish Rice and fresh salsa (I use Jacks Special Salsa) and a dallop of ff sour cream. Its soooo good and fresh tasting.
  9. Bump bump! I made it with honey chipotle bbq sauce and it was very tasty!
  10. Yumm! I made it with Strawberry jello and chocolate pudding. I will definitely try it again in a pie crust.
  11. I was just watching the food network (canada) and I saw a guy making this. It looks sooo good. I ran it through the recipe builder and for 6 servings its 5 points each. Probably a nice change from boring salad. I am going to try it later this week and see how it goes. I am going to use a bag of spring mix instead of just watercress. 1 pint cherry tomatoes 1 clove garlic, smashed Extra-virgin olive oil, for drizzling, plus 1/8 cup for the dressing Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 teaspoon sugar Handful fresh parsley leaves 1/4 French baguette, thinly sliced croutons 8 ounces (1/2 log) creamy goat cheese, room temperature 2 bunches hydroponic watercress (feathery variety) Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized. Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/8 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons. Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside. Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.
  12. Nevermind! I found it... has anyone tried it??
  13. Happened to me too! At first I tried loosening my shoe laces when on the eliptical and that seemed to help. Then I bought a pair of wide width shoes and it hasn't happened since. I bet its a combination of things. Like maybe in my new shoes I stand differently as well as being more comfy.
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