Eat Healthy; Get Fit; Lose 100+ New Group 1st Weigh in Jan.

Hey everyone I would love to join this group I am weighting today at 248.4 (up a little from the holidays) but would like to be somewhere between 170 and 140? depending on how I look at 170 since I havent been that size since grade 8 I have no idea what I would look like! I wish everyone the best of luck and think we are all a step in the right direction to our goal weight! My motivation is my son who is turning 1 this weekend I want to be able to do all the things my mom never did with me, also I have plans to join the military (but not until I feel I can pass boot camp) so I am gearing my workout towards things that will train me for boot camp (running, pushing, sit, ups, swimming ect)

I'd like to join if youdon't mind or have opening still.

I think a serving size of beef is (is it a beef roast?) is 3 oz or about the size of a deck of cards.

Kim, easiest way to determine your roast is know exactly what kind of roast you're throwing in there. Boston rump? Country shoulder? Bone in? Boneless? If you know that, you can go into the MFP database and look it up. Remember that there are 16 oz in a pound. Use that to determine how many people are in your family for an even split. If there are 4 people in your family, and the roast is 2 lbs (32 oz), then each person will get 8 oz. You should probably try sticking to a 4 oz serving for yourself. Also keep in mind what else you're throwing in the pot, and log that too. Then you'll get all your nutritional facts.

HTH!

getnhealthy, have you tried rice & almond milk? Soy milk is good, rice milk is too (slightly thinner consistency than soy milk), and almond milk is my favorite! It has the consistency of 1-2% milk, and a very mild flavor. Tastes good on just about everything!

We're having taco salad for dinner tonight. I'll be finishing off my veggie chili with it, and my swiss cheese from Christmas. Can't wait!

Tomorrow is homemade pizza. 6" mountain of fresh veggies, baked to perfection. MMMM!

Here ya go!

HARVEST HOME VEGGIE CHILI

Ingredients
Veggie chili:

Ingredients:
rainbow bell peppers (1 red, 1 yellow, 1 orange, 1 green)
2 zucchini
1 yellow squash
4 potatoes
1 can kidney beans, rinsed
1 can corn
1 can diced tomatoes (I like to use the cilantro & lime flavor)
1 can Hunts zesty spaghetti sauce

Bring large pot of water to boil. Meanwhile chop/dice/cube/slice potatoes, squash, zucchini, and bell peppers. Throw in pot, add kidney beans. Allow to boil until potatoes are soft. Drain, return to pot. Add corn, diced tomatoes, and sauce, cook until warm. Top with cheddar, sour cream, salsa, and all your favorite chili fixins. Serve with tortilla chips or corn bread. Browned, drained ground beef may be added to recipe if desired.

The prep time on this is killer, because of all the chopping, but once you get it into the pot, it pretty much takes care of itself.


HOMEMADE SUPREMELY AWESOME PIZZA

You can either buy your crust, or make this low sodium one I found:
2 t Active dry yeast
3 1/2 c Bread Flour
1 1/2 c Water
2 t Honey
2 T Olive Oil

Place ingredients in bread machine in order specified by manufacturer and process on dough cycle. Turn out the dough onto a floured board. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.) Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas. Bake at 400 degrees until lightly browned around the edges. Top as desired and return to oven until cheese is melted and crust browned, about 15 minutes total.

Andy won't let me make the crust, so here's what we did with ours:

1 Mama Mary's Thin & Crispy Crust (got ours at walmart)
1 red bell pepper
1 green bell pepper
1 can sliced, pitted olives, rinsed
1 sweet onion
2 Tomatoes
1 Can Pizza Sauce (also got from Walmart, check labels for lowest sodium one!)
1 pack fresh sliced mushrooms (available in produce dept)
1 bag shredded cheese (also check sodium-- tillamook seems to be the best)
1 can pineapple

Lay crust on baking sheet. Sauce lightly. Measure 1 cup cheese & sprinkle. Pile up all the yummy things! Sprinkle 1/2 cup cheese on top. Bake as directed on crust package.

Prep time for premade crust: 5 mins
Calorie damage: 700 cals for HALF the pizza! ZOW! Amazing, right? The sodium on this one is a little high, but a real treat. You won't want to get take out again (we sure don't!)
The low sodium crust is higher in cals, but has 25% less sodium.

Remember, you can always tap me for recipe ideas. I'll tell ya what we're having for the week if you want, and give you the recipes.

Trish, No, I haven't tried rice or almond milk, but I will. I've been buying the Silk light. I like it. I made some homemade soup tonight tonight. Had small chucks of beef, squash, sweet potato, carrots, celery, gr pepper, corn, green beans, peas, onions,....it was really good. Made a whole big pot, so guess I'll be eating soup all week! :laugh:

Cheri, I have a question for you now... when you make soup, how do you figure the calories? Making soup seems like a tasty way to get in more vegetables.

Cheri, I have a question for you now... when you make soup, how do you figure the calories? Making soup seems like a tasty way to get in more vegetables.

Hey Becca, I found a great website that calculated all the ingredients You plug in to make soup ( for example 1 cup of carrots) and how many servings of the soup...all the guess work is figured out...i found the webstie in the recipe thread:

here is the website: http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=55

best of luck!:bigsmile:

You guys are quiet today. What's going on with everyone?

We are having homemade pizza for dinner. I am making the crust myself for the first time. I hope it turns out ok.

Once you start making smart choices about your food, and exercising regularly, you should have no problem dropping 10 lbs by the end of January. It might seem ambitious, but 2 lbs a week is very doable! The more you weigh, the more you have to lose, so it goes faster. I dunno if that makes sense, but it works out.
Welcome aboard!

Hi Christie. Thanks for the friend request. I understand what you are saying about trying to rationalize what you are eating. I do the same thing at times. My biggest problem is I have a sweet tooth! I had some yellow cake with chocolate frosting a couple nights ago. Today I had some Cinnamon Streusel. I haven't gone over my calories, but those aren't the best ways to spend them! It is good that you are changing up recipes to make them a little more healthy. It sounds like it's not so much what you are eating that's the problem as the portion sizes. I love Special K Chocolate Delight and could probably eat 4 serviings too! I've been working on measuring things out and eating only 1 or 2 servings. Sometimes it works, sometimes I go back for more! It's a learning process, so don't be too discouraged!

im in too your right looking at the whole picture is way to daunting but 10 pounds at a time wud be more manageble chunks of me to lose. heres to a long but supported journey


Created by MyFitnessPal.com - Free Calorie Counter

It makes me so happy to see all these people gathering here with the same goals in mind! I've been out running errands all day so just now checking in. Boy, 10 pounds a month or something in that neighborhood would be great, wouldn't it? I know some have already accomplished this. Just think how different we would all look and feel come NEXT New Year's.

One thing I decided to do differently than in the past is to weigh in every 3 days or so, just to monitor a little more closely. Weighing once a week builds up the weigh-in into more of a big emotional event. I want to remember that it's simply a way to monitor, nothing more, and that if I occasionally go in the wrong direction, it might be due to food intake or it might be due to water retention or constipation or hormones or building muscle or any number of things. It's just a number, just a kind of compass to let me know where I'm at, as is the way my clothes fit.

In spite of having bumped my calories to 1800 daily, I've discovered that I'm just not all that hungry, especially earlier in the day, so starting today I'm going to use the 1800 as a maximum instead of a directive. It's just silly to eat if I'm not hungry. And because I know people who've lost weight by cutting way back on calories, I don't know that I buy the whole theory about it slowing metabolism.. I mean, maybe it slows metabolism if you eat only 500 calories a day for days on end (although, isn't that what gastric bypass patients do?) but I won't be doing anything like that. I'm just saying that if I've only eaten 1200 calories and I'm plenty satisfied, I'm not going to make myself eat 1800, especially since most of my calories get eaten at nighttime. I want to learn to be in tune with whether or not I'm really hungry.

Party on, everyone, and thanks for being here. Oh, and thanks for the caloriecount.com recipe analysis thing, that's a great tool to know about!

Pink- click on check in, put in the new weight, and then down at the bottom there's a button for editing weight entries, and you can delete the original one.

DrBB- I may do that, but since some days I'm hungrier than others, and since a zig-zaggy approach can be a good thing, I'll probably just leave it as a maximum.