299.8! Back into the 200's. Boo yeah. 8 lbs lost since last Monday.

Hi,

I weighed in this morning at 71 kg / 157 pounds. A loss of one pound.
I was glad of a loss because I had a challenging work (don't you always when you start something, to test your resolve ... maybe)
I am looking forward to this week and making many good choices and only a few bad ones.

Have a good week.
It was great to read about everyones week.
You don't feel alone in it.


Helen

Weekly weigh in... 280.2!

This first week is down 9.3 pounds! Now time to conquer week 2!

Great job everyone that has reported so far, and those that haven't yet! Weight loss is a battle, so whether you go up or down, you are doing a great job!

My weigh in today is 347.5, a loss of 1.8 pounds. Not what I wanted to see on the scale this morning, but I am thankful we are moving in the right direction. Just keep swimming, just keep swimming....

Great job everyone! One week down. I had a pretty good week until this weekend. Then I went to a buffet and last night I ended up binging on carbs. :sad: I only netted a 0.2 lb loss as if this morning. But, at least it was something. I'm just irritated that I ended up ruining a good week...again. February was a terrible month for staying on track. I'm hoping this competition will keep me in check.

I'm not much of a cook, so I don't have any recipes to share. Usually I have what everyone else is having minus the starch. We tend to do things like baked salmon and sautéed chicken. Not much sauces, etc. I have several I want to try out though and I'm going to shamelessly steal all of yours!

By the way, how many carbs is everyone having? I aim for less than 60 total and 40-49 net. I might lower it for this competition.

Keep up the great work!

Happy Monday!

179.4


Buffalo Chicken Dip with Celery

Mix together:
10 oz. can premium chunk chicken breast, drained

4 oz. (half a package) cream cheese

3 tablespoons chunky blue cheese dressing

3 tablespoons Frank's Red Hot Sauce

Serve hot or cold with celery sticks.

Edited to add that I have my carbs set at 10%, which gives me 38g and I don't do net carbs. I will eat back some of my exercise calories and carbs if I spend a couple hours at the gym running and lifting, but I still don't go over 10% carbs daily.

Cauliflower Crust Pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

Goose egg for me, too.

Exact same weight as last week. I guess the good news is I didn't have to calculate anything.....

Here I am facing the weekend ahead. I suspect I am not alone that I often dread the weekend. More opportunities for me make the wrong food choice. But in reality, there is no wrong food choice. There are only 2 choices I have: eat food that keeps in the fat burning stage or eat something that will momentarily slow the process. That's all it does, delays the journey. It does not negate all that I have accomplished.

As we end our second week of the challenge, remember to be a great friend to yourself.

Weekends are more difficult for me, too. I really don't know why. It isn't that I have more opportunity to eat. I only work part time and the kids are in school. So I have several days during the week during which I can make bad choices. But, I'm usually pretty good as long as I pay attention and don't let myself get too hungry. Once the weekend hits, I just don't know what happens.

I've finally lost the water I gained from TOM and last weekend's binge. So I'm back to where I was last Friday. Sure feels like I negated the effort I put in for most of last week. You are right though. I have to remember that underneath all that water I'm losing fat, no matter how small. :flowerforyou: Thank you for the reminder!