Saturday, April 30, 2011
I haven't previously felt confident enough to post "skin pics" that show my muscles, back fat, etc but now I am beginning to see muscle definition. I thought I'd share to encourage the rest of you to tone as you're losing. You'd be amazed at how sexy seeing muscle definition makes you feel. Not bad for a 219 lb middle aged female huh? ;~)
Sunday, April 24, 2011
|Garlic - Raw, 1 clove|
|Tone's - Ground Cayenne Pepper, 4 teaspoon|
|Newmans Own - Light Balsamic Vinaigrette Dressing, 2 Tablespoons|
|Lettuce - Cos or romaine, raw, 3 cup shredded|
|Vegetable - Cherry Tomatoes, 4 tomato|
|Generic - Mixed Raw Vegetables-Carrots,Cauliflower,Broccoli, Radishes, 1 cup|
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 package (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 ounces each) frozen sweetened raspberries, thawed
3 containers (6 ounces each) Yoplait® Original red raspberry yogurt
1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). Do not use bundt cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Sorry I don't have the nutritional facts on it. I think when I make it, I'm going to use strawberries because I don't really like raspberries, plus I already have all the ingredients to make a strawberry version. I still have some of mine with pineapples in it and I think this will be a fun way to use the rest of it.
I have a similar version of this too. I put in a creamy layer (sometimes, I just put the creamy stuff on the table with sliced strawberries and angel food cake.
2-3 pounds a week is the max for healthy weightloss. If you lose more than that you run a very real risk of SHOCKING your body systems into shut down. If you think you can lose weight "Biggest Loser" style and drop ten pounds a week you're kidding yourself. Those people are VERY closely monitored by medical professionals DAY AND NIGHT, something I'm assuming you're not going to be...
Best recipe for weight-loss:
intake 1200-1300 cals/day MINIMUM -- Don't drop below this because you will send your metabolism into 'starvation' mode and it will try to hold onto as many cals as possible instead of burning them and you will risk your body shutting down functions-- ie your hair WILL get nasty, as will your nails and skin and in extreme cases your body will start shutting down organs like kidneys, liver, etc
Exercise: Do 30-60 min of Cardio five-six times a week. Coupled with strength training exercises rotating focus from arms one day, legs the next, abs the third. You need to give muscles time to repair and better themselves. If you do consecutive days of concentrated exercises you will fatigue your muscles and it will adversely affect your results.
Boost metabolism naturally: Try a three day rotation of High Carb one day, Low carb next day, No carb, third day. This has been proven to be an effective means of kick starting your metabolism without pills (that really, AREN'T proven to work anyways...)
ABOVE ALL: DON'T BE SO CONCERNED BY NUMBERS ON THE SCALE!!!! I don't think I could say this enough, if I told everyone on the whole damn planet-- EVERYONE IS DIFFERENT, YOU CANNOT BASE YOUR PROGRESS ON POUNDS ALONE!!! What CAN you base it on? Well, if you really want a QUANTITATIVE method, go get a bone scan, your doctor should be able to determine how much your skeleton weighs on its own, then add 20 pounds for necessary muscle mass, organs, skin, hair, BOOBS etc. For some people it is JUST NOT POSSIBLE to be 110 pounds!! You need to be working off the look and feel of your body. At what weight do you FEEL your best, what weight do you LOOK your best? Focus on toning and cardio as much as you obsess over your scale number and you'll look fine in your bikini by July.
1 onion, diced
baby bell laughing cow cheese (4 wedges)
Preheat oven to 350 degrees.
Split boneless/skinless chicken breast open.
Add raw onions and a mini babybel laughing cow cheese.
Sprinkle mrs dash and garlic powder on both sides
Bake 20-25 minutes or until juices run clear and cheese is melted.
Serve with broccoli and carrots and dinner is served!
Simple Basic Tomato Sauce
2 tsp oregano
1 tsp basil
2 cloves minced garlic
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and pepper; saute until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
For a smooth sauce, place mixture in your blender or food processor and process until texture that you want.
Makes approximately 3 1/ 2 cups (enough for 4 to 6 servings).
I thought it might be nice to show you my progress. The scale has been slowing a bit but the inches are still coming off and I'm finding muscles that have been covered by fat for far too long. Top to bottom: Top: 247 lbs October 2010
2nd photo: 230 lbs December 2010
3rd & 4th photos: 225 lbs February 2011
bottom photo: 220 lbs Easter 2011
Thursday, April 21, 2011
Arlene's Cranberry Sensation (makes enough for the whole family)
1-12oz package fresh cranberries
1/2 cup water
1/2 cup apple juice
1/2 cup orange juice
1/2 cup sugar (I'll either leave out or replace w/ agave)
1/2 cup packed brown sugar (I will replace w/ agave and a little molasses)
1/2 cup craisins
1/2 cup triple sec
1/2 cup mandarin oranges
1/2 cup chopped pecans
In medium sauce pan over medium heat dissolve sugar and brown sugar in water/juice mixture. Stir in cranberries and cook until they start pop (about 10 min.) Add craisins, pecans and triple sec. Simmer until it starts to thicken (about 5 min.). Remove from heat and stir in mandarin oranges. Serve warm or chilled.
Sunday, April 17, 2011
- 1 cup white rice (can substitute brown)
- 2 cups chicken or vegetable stock
- 1/4 cup chopped green pepper
- 2 tablespoons chopped celery
- CELERY LEAF!- probably the most important ingredient!
- 1/2 tablespoons chopped onion
- 1/2 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 fresh tomato
- 1 can tomato sauce (or 2 cups homemade sauce)
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon chili powder
- 1/8 teaspoon pepper
- Cook rice according to package directions, using stock instead of water; set aside. In a small skillet, saute the green pepper, celery, onion and garlic in oil until tender. Add the tomato, tomato sauce, celery leaf, seasoned salt if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or until heated through.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon crumbled dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 (4 pound) boneless pork shoulder roast
- 2 bay leaves
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Saturday, April 16, 2011
- One that I make is baby spinach leaves, strawberries, walnuts and red onion with Kraft Raspberry viniagarette..I make lots of salads and they all turn out great..I wont even pay for one in a restaurant now!
- i put cottage cheese in with balsamic vinegarette and carrots, tomatoes, hard boilled egg and spinach...amazing!
- I love fruit on my salads - normally dried cranberries, strawberries, mandarin oranges or blueberries - usually always with feta or bleu cheese!
1 TBSP heavy whipping cream
4oz Blue Diamond Unsweetened Vanilla Almond Milk
4 ice cubes
EAS 100% Whey Vanilla Low Carb Protein Powder
Torani Sugar Free Vanilla Syrup
Along with whatever fruit or 1/2 pack Crystal light flavor I have a taste for that day, it keeps me full a lot longer and it tastes like I'm having a yummy desert! That's why I name them Blueberry or Strawberry Cheesecake and Orange Creamsicle. ABSOLUTELY delicious!
Friday, April 15, 2011
1 lb. ground turkey (or vegan/vegetarian meat substitute)
1 medium red onion
2 - 4 cloves garlic
1 28-oz. can diced tomatoes
1 15-oz. can pinto beans
1 20-oz. can red kidney beans
1 15-oz. can white kidney beans
1 15-oz. can Cuban-style Black Beans (Trader Joe's brand)
4 -5 baby sweet potatoes or 2 medium sized sweet potatoes, diced into bite-sized pieces
2 - 2 1/2 cups low sodium chicken broth (Trader Joe's brand)
2 - 3 tbsp. chili powder (to taste)
1/2 - 1 tsp. garlic salt
2 - 3 tsp. cumin (to taste)
1 tsp. oregano flakes
1/2 tsp. thyme
1/4 - 1/2 tsp. basil
1/4 tsp. cinnamon
1 - 2 tsp. Ghirardelli Unsweetened Cocoa Powder (to taste)
2 - 3 tsp. balsamic vinegar (to taste)
salt and pepper to taste
optional: fresh avacado, sour cream, and salsa to garnish
Put the onion and ground turkey into a large pot and cook over medium-high heat until the turkey is cooked (or, if you are making the vegetarian/vegan version, until the meat substitute is heated through). Drain the excess fat and add the tomatoes, all of the beans, the diced sweet potatoes, chicken broth, and spices, and stir well. Bring back to a soft boil and then reduce heat and cover. After it has cooked for about 20 minutes and the spices have had a chance to mingle, add the chocolate and balsamic vinegar to taste and continue to cook, covered, over medium-low heat for about 30 - 45 more minutes. Serve with fresh avacado, salsa, sour cream, if you like, and/or a nice thick slice of cornbread.
1 tablespoon olive oil
1-2 links Trader Joe's Italian Style Chicken Sausage
1 cup chopped sweet onion
Fresh garlic, chopped (you know I like the garlic- I used three large cloves)
1 cup cooked Whole Grain Brown Rice (I use 10 Minute Success)
1 cup cooked peas
Heat oil over medium heat. Add garlic and onion and saute until translucent. Chop sausage links (I defrosted mine in the microwave first of course), add to pan, cook until brown. Add cooked brown rice and peas. Plate up and enjoy. That's it!
453 cals, 55 carbs, 14 fat, and 33 protein.
SOURCE: A skinny girl inside
Sunday, April 10, 2011
1 bag of freash spinach (steamed down)
1 egg white
1 tsp garlic powder
1 tsp crushed pepper flakes ( you can adjust to your heat tolerant )
half a red onion diced
makes 5 servings each serving 182 calories
preheat your over to 400 and mix all ingredients together and place in meatloaf pan
cook for 20-30 mins (or until cooked through ) depends on your oven !
let sit for about 5 mins and then serve!!
i hope you enjoy !
Sunday, April 3, 2011
The juice of 1 orange
1 tbsp lemon juice
1/2 tbsp fresh chopped garlic
1 tsp red pepper flakes
1 tsp ground black pepper
1/2 tbsp clover honey
2 orange slices
Dash soy sauce
Dash olive oil
Mix all ingredients but chicken in a small bowl.
After washing and drying chicken breast pierce several times with fork.
Coat the chicken in the marinade and pour all into a small ziplock baggie.
Place in fridge and marinate at least 30 minutes (longer for more flavor)
When marinade is done place chicken and marinade in shallow dish and bake at 350 for 15 minutes with orange slices on top or until chicken is done.
Serve with your fav rice and veggie and enjoy!
Cals for chicken and marinade is only 196!!!