Thursday, May 26, 2011

Never felt SO GOOD!!

Weight March 23: 224#
Weight May 26: 216.8#

My @bodymedia is doing it's job!!  My weight has hovered around that 224# for nearly 2 months!  It is FINALLY coming off!!  AND I LOVE IT!! Hard work pays off!!  You CAN'T give up or give in!  We don't live at a ranch where our only goal is weight loss... i have a life, 2 kids, a job, a husband.... you have to do what works for YOU! Hang in there and JUST DO IT!
Make it a GREAT day or NOT, the choice is YOURS!!!


Measurements in INCHES:
March 23, 2011
Neck 16 1/4
Chest 41 1/2
RT Arm 16 1/4
RT forearm 12
LT Arm 16
LT forearm 11 1/2
Tummy 50
Hips 47 1/4
Waist 49
RT Thigh 23 1/2
RT calf 18
LT Thigh 23 3/4
LT calf 18 1/2

Measurements in INCHES:
May 26, 2011
Neck 15
Chest 41
RT Arm 16
RT forearm 11 1/2
LT Arm 17
LT forearm 11 3/4
Tummy 50
Hips 44
Waist 45
RT Thigh 21 1/2
RT calf 17
LT Thigh 23
LT calf 18
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Friday, May 13, 2011

Meet my new BEST FRIEND!!! @BodyMedia

Introducing....my new BodyMedia!!
I have discovered a (well known) secret!  This little guy was my mother's day present from my family! 
Now that I've figured out how to use it, I <3 it!  Somehow it reads your body and knows EVERYTHING!
and for the most part it is pretty accurate!  I told it how much I wanted to lose a week, and it told me HOW to do it!
It tells me how long I've been active, how many calories I've burned, how many steps I've taken, how much sleep I've gotten...
I tell it exactly what I've consumed and VOILA! 
I was getting SO frustrated!  I was eating right and exercising more, I was eating clean and organic, reducing stress, filtering water, removing toxins from our environment,
eliminated a TON of sugar from our diet, and wasn't having much luck! 
My blood sugars were and ARE FABULOUS, but I wasn't losing weight!  With the BodyMedia,
I have to work harder, but I'm getting RESULTS and that is worth the work!  :0)  Could I do it without the BodyMedia? Of course, but it would be harder I think...sure there are other "aps" that log calories, but I think it is important to know how many you are burning too.  It also helps you remember to eat snacks, which, as a diabetic, is very important to maintain balance.  Not too high, and not too low....perfect, in the middle!
Sunday May 9th -- 224#
Friday May 13th -- 220#
I was doing the happy dance this morning!  I am excited to wear it tonight!  I am participating in my 1st 5K! 
It is not a race, thank goodness, but a "fun run"!  I hope to have fun! 
I am doing it with my youngest daughter and my niece who has been training to "run"... we've been working
on a #c25k program, so it will be fun to see how far we can "run" and how long it takes us to finish
and how many calories I burn!
Make it a good day or not, the choice is YOURS!
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Wednesday, May 4, 2011

YUM! We are giving fennel a try!

We had this for dinner tonight!! It is Clean and Delicious!!! It got thumbs up from BOTH girls!!

Zucchini, Fennel & White Bean Pasta

From EatingWell:  September/October 2009

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Your rating: None Average: 4.1 (14 votes)
4.1 out of 5 stars based on 14 reviews

Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.


Ingredients

  • 1 large fennel bulb, trimmed
  • 2 medium zucchini
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 8 ounces (2 cups) whole-wheat penne or similar short pasta
  • 2 cloves garlic, finely chopped
  • 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
  • 2 plum tomatoes, diced
  • 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
  • 1/4 cup fresh mint leaves
  • Freshly ground pepper to taste

Preparation

  1. Preheat oven to 400°F.
  2. Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
  5. When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
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