YAYW - smoking hot Brides to Be!

Ms_Natalie

Hi everyone,
I thought I'd start a thread on the forums for everyone from the YAYW website. If you comment on here, you will be able to find this thread easily under your "My Topics" button!

We can keep each other accountable and post our losses over the coming weeks.

Weigh in day is Friday, I believe?

So, I'm hoping to lose 9lbs more and then I'll see how I feel....I may then reset my goals...my tummy is such a problem area :grumble:

Let's do this :flowerforyou:

Ms_Natalie

Ooooh, also forgot to mention!!

Any other brides to be out there...feel free to join up!! :flowerforyou:

My Starting weight - 192lbs
My Current weight - 150lbs
My Goal weight - 140lbs

I'm getting married on the 5th November 2011 :flowerforyou:

Bzbear2

i'm a newlywed and going for the 1-year-anniversary hotness

BEST OF LUCK and CONGRATULATIONS

Pal1981

What a lovely idea, all brides reunited!!!



xx

MaylanK

Uhm... I don't actually own scales, so I'll have to guestimate

beadyjules

Hi,

i'm a bride to be (13th July 2012) but not from the site you've come form. I hope you don't mind me joining in?

I've only started my fitness plan this week & after 2 days i've come down with a cold & feel rotten but fingers crossed i'll soon be better & able to get on with getting fit for the big day!

Jules x

MrsYorke

I got married in August and lost a stone for that, but the pounds are creeping back on. I am hoping all the lovely ladies will be able to help me to maintain the weight loss, and lose even more weight :-D

Hello to everyone!!
x

a1schwei

i'm getting married in april can i join on in?

KittyKat_Sammi

Hi Girls,

We are yet to name our date, but we are hopeful of a 2012 wedding. I am hoping to get down to 140lbs 9 maybe even 136lb) by mid spring and then maintain.

So hope you don't mind me joining, I have used Sparkpeople - but prefer the exercise and food charts on here.

As I am pretty new, if anyone wants to add me as a friend please feel free, but good luck to you and congrats on an newby brides x x

silveryflutterby

This is great! I got married last year and I really wish I would have found this site before then. I got married in a size 18 and I look at my pictures i paid $1200 for and I hate the way I look in them. I hope all of you reach your goals and have a beautiful wedding and pictures you are happy with.

haileemou

Hi Wifeys and Brides to be

I have my wedding dress a size 14 i can get into it and just zip it up but i need to lose 1 stone minmum for it to fit perfectly, i want to keep my curves but be comfortable......

I need to lose weight for medical reason also

Im praying this site is my motivation and i can reach my goals and create new ones!

Thanks for the introduction Ms_Natalie

Ms_Natalie

Of course you can all join...the more the merrier! :flowerforyou:

Lovely pic lily!!

I'm off out shopping now for a nice cream bag ready for my cousins wedding...last minute natalie

Will catch up with you all later!

I'm going to try and get some sit ups in tonight...don't know if my achilles is ready for me to jog on yet...will find out next week.

Maybe we can arrange a database with our progress in?? However, if you don't want to share your starting weights...that is absolutely fine! :flowerforyou:

Ms_Natalie

bump...

Flossycat100

Morning all! Damn cat woke me up at 4.30am and I can't get back to sleep grr. I might struggle over the next couple of days, with two three-course lunches on the trot, but I'm planning salad for dinner tonight and plenty of exercise over the weekend so I will have to keep you posted. Lunch tomorrow is at our wedding venue- we call it quality control but any excuse really, their food is truly fantastic. I'll try and stick to lighter options both today and tomorrow and I'll have to have a guess at the calories. Will keep you updated!

Bzbear2

Hi all! sound like everyone is doing well - keep the wedding updates coming, I love to hear about the planning since now I am "done"

BTW, if you're looking for a really awesome, sane resource for wedding planning advice, I love the blog "A Practical Wedding" - http://www.apracticalwedding.com

Did everyone have a good thanksgiving thursday?

Ms_Natalie

Afternoon everyone! Havn't weighed yet because H2B is sleeping and my weighing scales are over my mothers! I had to put them there a few months ago after weighing myself everyday...bad obsession!

Going to have stew this evening...will post my weight later...although I'm not feeling like i've lost anything this week!

Flossycat100

No weighing for me today I'm afraid- we bottled out of the gym having been up since stupid-o-clock. Have been good with the eating though, and will measure everything tomorrow so I have something to watch! Hope your weigh-in goes well- and have a great weekend. Speak to you later! x

Flossycat100

As promised I have been looking out some super-healthy recipes, the majority between 300-400 cals per serving. Will type them up on here over the next few days rather than add to the recipe database as some of the measures are a bit odd on there. Mostly we make recipes up or borrow them from magazines etc. I'll try and give credit where it's due for each. Here goes!

Moroccan Spiced Veg with Halloumi- from Tesco Magazine Nov-Dec 2010
Good veggie main or side dish )

300 calories
9g sugar
23g fat
10g saturates
1.8g salt

Serves 4- prep 10 mins- cooking 35 mins. Cost £1.37 per serving.

1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato puree
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced crossways
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g halloumi, thickly sliced
50g green olives

Preheat the oven to gas mark 6, 200 degrees C, 180 degrees C (fan). Mix together the cayenne, cumin, tomao puree, juice of 1 lime, and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roadting tin and drizzle with the mixture.

Add the squeezed lime halves to the tin. Roast for 20-25 mins or until the veg is golden and tender.

Ad the halloumi and olives and cook for a further 10 minutes, until he halloumi is golden. Squeeze over the juice from the other lime just before serving.


Lily I saw this one and thought of you with the halloumi and all! Enjoy everyone. I'll add some more in a bit

Flossycat100

From the same magazine!

Quick Kedgeree with Poached Eggs

Serves 6, easily- prep time 10 mins- cooking time 15-18 mins- cost 74p per serving

260 calories
1g sugar
8g fat
2.5g saturates
1.4g salt

200g long grain rice
375g smoked haddock fillets
15g butter
half an onion, finely chopped
2tsp mild korma curry paste
half a red chilli, finely chopped (optional)
small handful fresh parsley, chopped
half a lemon, juiced
4 eggs

Cook the rice in boiling salted water according to packet instructions.

Meanwhile, put the haddock in a frying pan with just enough water to cover. Bring to simmering point, then simmer for 2-3 minutes until tender. Or cook in a microwave for 2-3 minutes. Drain, skin and flake the haddock.

Melt the butter in a saucepan. Fry the onion over a low heat until tender, then add the curry paste and chilli (if using) and cook for 1-2 mins. Add the cooked rice and fish. Season well. Stir over a moderate heat for 5 mins until hot, then stir in the parsley and lemon juice.

Meanwhile, boil the eggs for about 6 mins, drain and cool under running water. Shell the eggs, quarter and arrange on top of the kedgeree to serve.

Flossycat100

Pork Steaks with Apples, Sage and Cider

From the Morrisons Magazine, Sep-Oct 2010

Serves 4- prep 10 mins- cooking 40 mins- can be frozen.

282 calories
10.8g sugar
8,9g fat
2.4g saturates
0.3g salt

1tbsp sunflower oil
4 boneless pork loin steaks
250g whole shallots, peeled
2 red skinned apples, cored and sliced
300ml cider
2tbsp fresh sage, chopped

Heat the oil in a large, non-stick frying pan and cook the pork steaks for 5 min per side until lightly browned.

Add the shallots to the pan and cook for a further 5 minutes, until they begin to colour.

Then add the apple slices, cider and sage, and season to taste. Simmer for 25 minutes over a low to medium heat, stirring gently from time to time, until the juices reduce and the chops are cooked through and covered wih a syrupy glaze.

Serve with sauteed potatoes or fluffy mash and a green veg such as savoy cabbage

Flossycat100

Black Bean and Chorizo Soup

From Olive Magazine, November 2010

Serves 2- prep and cooking 30 minutes- easy

304 cals
16.3g protein
33.5g carbs
12.5g fat
4.1g saturates
8.6g fibre
3.6g salt

Half a red pepper and half a yellow pepper, finely diced and mixed together
50g hard chorizo, cubed
1 small red onion, chopped
3 cloves garlic, chopped
1tsp hot smoked paprika
1tsp ground cumin
1 400g tin black beans, drained and rinsed
1 lime, juiced, plus extra wedges to serve
500ml vegetable stock

Heat a large saucepan and add the chorizo. Cook until crisp, then remove.

Reserve 1tbsp of the red/yellow pepper mix for garnish.

Add the onion, remaining pepper and garlic to the original pan, season and cook for 8 mins. Add the paprika, cumin, beans, crisped chorizo, lime juice and veg stock. Cook for 15 mins, and season again if needed. Serve in large bowls with the reserved pepper on top.

Flossycat100

Rosemary, Tomato and Black Olive Chicken

Also from Olive Nov 2010 edition

Serves 4- prep and cooking 30 mins- easy

289 calories
37.3g protein
19.9g carbs
6.2g fat
1.1g saturates
2.4g fibre
0.4g salt

Olve oil
4 boned, skinless chicken breasts
1 large onion, halved and sliced
2 cloves garlic, chopped
1 pinch chilli flakes
1 tbsp finely chopped rosemary
125ml white wine
1 400g tin chopped tomatoes
10 pitted black olives
200g cooked orzo or other small-sized pasta

Heat 2tsp of the oil in a large non-stick saucepan. Slice the chicken into long strips and brown with a little seasoning until crisp on both sides. Remove ad add another tsp oil to the pan with the onion, garlic, chilli and rosemary.

Cook for 7 mins, then add the wine, tomatoes and chicken. Add seasoning and simmer for 10 mins.

Add the olives and serve with the orzo or pasta.

haileemou

Going to try the halloumi one at some point yummy!!!

Flossycat100

Goat's Cheese, Tomato and Red Onion Parcels

From an old Somerfield Magazine? Found in our recipe scrapbook.

Serves 2 (one portion = two parcels)- prep and cooking 30 minutes- £1.10 per serving

306 calories per two parcels
7g sugar
16g fat
10g saturates
0,7g salt

Four pre-made large savoury pancakes (bought or home made)
100g goat's cheese
2 tomatoes, thinly sliced
1/4 red onion, thinly sliced
10g rocket

Preheat oven to gas 6 or 200c.

Easy! Place the sliced cheese in the centre of each pancake. Lay the tomato, then the onion, then the rocket, on top and wrap the pancake tightly into a parcel, tucking in at the ends.

Place seam-side down on a baking tray and warm through for about 10 minutes in the oven. Serve warm with a simple green salad.

Flossycat100

Aromatic Turkey Curry

From another old Somerfield magazine- also now in our recipe scrapbook

Serves 2- prep and cooking 40 minutes- £1.65 per serving- can be frozen

264 calories
11g sugar
6g fat
1.3g saturates
0.3g salt

1/2 onion, finely sliced
1/2 large red chilli, finely sliced with seeds removed
1 clove garlic, crushed
20g root ginger, peeled and grated
200g turkey breast steaks, cubed
2 large tomatoes, cubed
1 red pepper, cubed and seeds removed
5ml sunflower oil
150g broccoli
30ml low fat natural yogurt (fat free is best!!!)

Place the oil in a large non-stick saucepan. Add the onion,chilli, ginger and garlic. Cook over a gentle heat until softened.

Add the turkey and cook for a few mins, stirring.

Add 200ml water, the tomatoes and diced pepper. Cover and simmer for 25 mins.

Add the broccoli and cook for 10 mins. Stir in the yogurt, heat through and serve, with rice or whatever you fancy.

Flossycat100

Braised Peas and Lettuce With Chicken
A fantastic one pot meal

From an old Asda magazine, also via our recipe scrapbook

Serves 4- prep and cooking 25 mins- £1.34 per serving

409 calories
2.7g sugar
16g fat
5.9g saturates
1.3g salt

600g chicken thigh fillets
1 tbsp olive oil
4 unsmoked bacon rashers, cut into small pieces of about 1cm
4 spring onions, trimmed and sliced
25g butter
1 tsp cornflour
1 little gem lettuce, shredded
250g frozen peas
400g can green lentils, drained and rinsed

Cut each chicken fillets into 3 pieces each. Heat the oil in a pan, add he chicken and cook until golden on all sides.

While the chicken is cooking, cook the bacon and onions in the butter in a pan over a low heat for 5 minutes.

Mix the cornfour with 4 tbsp water and stir into the pan. Add the lettuce and peas and season with black pepper. Add the len tils and heat until simmering. Put the chicken on top.

Cover and simmer for 10 mins before serving.

Flossycat100

Mustard Chicken with Parma Ham

From yet another Somerfield magazine (free stuff rocks!) and now stuck in our recipe scrapbook.

Serves 2- prep and cooking 35 mins- £1.83 per serving- can be frozen

244 calories
9g sugar
4g fat
1g saturates
1g salt

2 large carrots cut into batons
200g frozen parsnips in batons or chunks
1 tbsp thyme
2 boneless, skinless chicken breast fillets
15ml wholegrain mustard
2 slices Parma ham

Preheat the oven to gas 6, or 200c.

Place the vegetables and thyme in a roasting tin with a little olive oil. Spread the chicken breasts with the mustard and wrap a slice of Parma ham around each one. Place the chicken on top of the vegetables and roast for 30 minutes.

Flossycat100

Salmon Burgers with Lemon Mayonnaise

From yet another Somerfield mag! Now in the scrapbook.

Serves 4- prep and cooking 40 mins- £2 per serving

303 calories (I think this includes the buns and mayo- I may be wrong about the buns, however these probably aren't needed anyway)
3g sugar
13g fat
1.9g saturates
1.3g salt

2.5cm root ginger, peeled and chopped
3 spring onions, trimmed and sliced
4 skinless salmon fillets, aout 450g total, cut into chunks
1 medium egg white
55g fresh white breadcrumbs
4 tbsp fresh chopped coriander
vegetable oil, for brushing
4 ciabatta rolls
rocket, to garnish (or lettuce if you like your green stuff less peppery)

For the mayo:
4 tbsp low fat mayo
Grated zest 1 lemon and 1 tbsp lemon juice

Whizz the ginger and spring onions in a blender. Add the salmon, egg white, breadcrumbs and coriander. Pulse until roughly combined.

Divide the mixture into 4 portions and shape into burgers. Cover and chill for 20 minutes.

Brush the top of each burger with oil and grill or BBQ for 5-6 minutes on each side until cooked.

Mix the mayonnaise, lemon zest and juice.

Cut the ciabatta rolls in half and toast on the inside. Place some rocket leaves on each base, top with a burger and drizzle over the mayonnaise. Serve immediately.

Flossycat100

That makes 10! I have lots more but that's your lot for now. I'll try and find the time to do more in the week. Enjoy!!! :happy:

christine2310

i found this from that YAYW thread, its a great indication of how many calories you are actually having per day and on my part its quite frightening!! its a good incentive though as i now think about it before i eat, whereas before id be reaching for the biccies im now "hang on that will take me over"!

ive also ordered the 30 day shred dvd off another YAYW thread so im going for it once that comes!

its a good idea to keep each other motivated.... come on we can do it!!

great recipes flossycat100 - ill be trying some of them. thanks x

haileemou

Hi Buttercup welcome, i joined last week, and so far kept to my calories and kept up the excercise (Its a miracle lol)

What the 30 day shred?