Hi,

I am struggling with losing my thighs. i am following my diet plan and workout. Losing weight as well. But not from the thighs
i am doing squats and lunges also but no results. Tell me any solutions so that i can cut off fat from my lower body

I am 37, mother of 2 teenager girls that keep me extremely busy with their sports. I love the busy sports life but also would love more time to take care of myself. My oldest just turned 15, so she only has her driver's permit. So I am still the cab for my girls. They are wonderful supportive kids for me to continue to lose weight and exercise but still not enough for me to make time for myself. I have gotten better, I now exercise at least 5 days a week - 1 hour on my treadmill (Nordic track with Jillian Michaels sd card for 30 minute workouts). I am currently on week 14 and with that exercise and eating healthy, I have lost 34 lbs. I have 73 lbs to go. I love MFP because it keeps me in check in my cal/fat/crbs and water intake along with my exercise log. I am hoping joining this message board will help me stay focused and committed.
P.S. How do I put the bar on the bottom of my replies with my weight loss record?

I am 34 and live in the St. Louis area. Recommitting to counting calories because I look and feel better when I do. I cook and eat at home most of the time and constantly trying new recipes that are mostly healthy.

Here are a couple that I like:


High Protein:
Sesame Chicken
Serves 4

Ingredients

1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 tsp salt
1/4 tsp pepper
1 tbsp whole wheat flour flour
1 tbsp toasted sesame oil
1/2 tablespoon olive oil
2 garlic cloves, minced
1 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1/2 cup low-sodium chicken stock
1 tbsp sesame seeds
1 tbsp black sesame seeds (you can also use all regular)

Instructions

Preheat the oven to 400 degrees.
In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
In another bowl, toss the chicken with salt, pepper, and flour.
In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.




Veggie:
Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatzi
Serves ^
Ingredients

1 cup plain 2% reduced-fat Greek yogurt
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded, and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices

Instructions

Preheat oven to 350°.
Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

lishaalexis, try squeezing in a small workout when your baby is down for a nap! maybe even get your girl to workout with you! my son loves it. when im doing sit ups or a insanity video i always see him drop his toys and try to do some sit ups with me make it a family activity. go on family jogs or get your husband in on the workout too!

If our schedules were set up for that I would. I have one insane toddler right now. My husband is up at 330 am and I am up at 445. My daughter and I are out the door by 545 am, then i am at work NLT 645, don't get off until about 330-400. I will go to the gym right after I get off so I spend about 30-45 mins at the gym, then go get the toddler, sit in over a half hour of traffic so I won't be home until after five (which in my mind is typical of any family), cook dinner, play time, bath time and her bedtime is around 8, then it is time for me to pack lunches, get things ready for the morning, and of course clean up the house, then start all over the next day. My husband just came back from a 9 month depolyment so yeah I slacked but I am getting back into it. Right now I am trying to get ready for a cross country move to California. Maybe once I can get settled in our new place in three weeks I can get back into a rythm but right now there are a ton of variables that are driving me nuts. Things just started falling into place for the move, and I am still waiting on my bosses to give me the OK for me to leave in two and a half weeks.