Anybody Following Trim Healthy Mama diet??
10 years ago
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- 10 years agolast modified: 10 years ago
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Healthy Choices Check In!
Comments (44)Roobear, those mini trampolines are indeed great exercise and very enjoyable. Just a cautionary word though: Be alert at all times when you're using yours. I used to have one several years ago, and one evening I was on it, listening to music and just kinda "zoned out". The next thing I knew, I was on the floor and my ankle was twisted up underneath me at a very awkward angle ... I had come down on it wrong, my foot turned, I fell off (on the hard tile floor, no less) and given myself a very nasty sprained ankle that took a long time to heal. I'm a little too afraid to get back on one now, and I always have to turn mama bearish and warn others who use them to be careful! :-) I applaud each and every one of you who are endeavoring to be healthy and fit. On Thursday of this week it will be one month since DH and I joined a gym together (we've gone daily - haven't missed a workout) and while my weight hasn't dropped, I can see a difference in my body's shape. My arms aren't as flabby as they were before I started this, and my legs have tightened and toned a bit. I want to incorporate more weight training into my routine, but for now I'm enjoying the cardio and interval training....See MoreNeed Some Healthy Recipes
Comments (21)RR, I know several people who lost weight on Weight Watchers but I'm not one of them. I also stayed the same on the first two weeks of that South Beach atrocity that Amanda wanted me to try with her. As someone who lost a LOT of weight and has managed to keep it off so far, the only way I found to lose weight and keep it off was to eat anything I want. I just eat half of it. Since our American portions are so over-sized, it got me into the habit of just eating less. At Christmas I baked cookies with the grandkids. I ate them too, but just one that day they were freshly baked with a cup of tea and I kept a couple for snacks the next couple of days. I still eat anything I want, including pancakes or bread or dessert, but I only eat half. I have one of those contentious personalities that require me to always want what I'm told I CANNOT have. If I can have anything I want, I can practice enough restraint to just eat enough to satisfy me. I also have to point out that we take in a lot of calories in drinks. Wine has about 100 calories per 5 ounce glass, that's not very much wine. Beer is about the same and a 3 ounce margarita has 170. Have one glass of wine every day and you'll gain a pound a month without doing anything else differently. Fortunately I like vegetables and I love beans, so I eat a lot of those. I eat whole grain bread and pasta occasionally. I don't care much for fruit, so I'll eat apples, pears, occasionally oranges and tangerines, sometimes grapes, but I can't count on those as an afternoon snack, it's more likely hummus and celery for dipping. Eating out adds a LOT of calories, but I'm sure you knew that! Here's one of my favorite recipes, from Cooking Light (who has a great website with lots of recipes, BTW). The same brine works well for chicken too: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf ¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 ½ tsp chopped fresh rosemary 1 ½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Good luck, I want to lose a couple of pounds in the next 6 weeks too, I'll have to wear shorts in Texas.... Annie...See MoreA heart healthy diet??
Comments (26)I would like to add a vote for the South Beach Diet. I've lost 14 lbs and hubby has lost much more. (of course) This must be an unsettling time for you, I'm sorry your pain. Now you have this major adjustment, not fun at all. The good news is, this board is visited by many helpful and friendly people. I don't post often, but I thought I could help. This blog, www.kalynskitchen.com, is a great resource for low glycemic (won't mess with your blood sugar) recipes! One of my favorites: White Bean and Artichoke Dip with Whole Wheat Tortilla Chips (Makes about 2 cups of dip, recipe from Cooking New American.) 6-8 whole wheat flour tortillas (can also use pita bread) olive oil for brushing on tortillas (I used a mister) salt for sprinkling on tortillas (I used Vege-Sal) 1 can (15 oz.) cannellini beans 1 can (14 oz.) artichoke hearts (I used artichoke bottoms which have hearts only, no leaves) 1 small clove garlic, chopped (about one tsp. chopped garlic) 2 T fresh lemon juice 2 T extra virgin olive oil, plus more for drizzling on top 3 T freshly grated parmesan cheese 1 tsp. finely chopped fresh rosemary (I used frozen rosemary, if you only have dried rosemary be sure it's completely crushed) salt and fresh ground black pepper to taste sweet paprika, for garnish Preheat broiler and get out a large cookie sheet for toasting tortilla chips. Brush or spray each flour tortilla with olive oil, then cut into triangles. Arrange in single layer on cookie sheet and toast under the broiler, about 3-4 minutes per side. Watch them carefully, because they get too dark rather quickly. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool. Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper. Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive. Arrange tortilla chips around bowl and serve. This printable recipe from KalynsKitchen.com. Another favorite website is skinnytaste.com. Chicken Piccata Gina's Weight Watcher Recipes 2 (16 oz total) chicken cutlet halves, all fat trimmed freshly ground black pepper 2 large egg whites 2/3 cup seasoned whole wheat dry bread crumbs olive oil spray (about 1 tbsp worth) 1 tbs light butter juice of 1 lemon, lemon halves reserved 1/4 cup dry white wine 1/2 cup fat free chicken broth 1 tbsp capers Sliced lemon, for serving Chopped fresh parsley leaves, for serving Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. I truly hope you are able to turn this around and get your heart healthy. Sissy...See MoreDieting pals - Oct 7th - 17th --Fall is here!
Comments (6)Hi Yellowhair, I've been missing also. Don't even wanna mention the computer problems *sigh*. Both the telephone co. and the cable co. have been digging up the streets around here and I'm lucky to have hone service. My "high-speed" dialup is so slow it can take MINUTES to just change pages on this site when I have a connection at all. So sorry to read of your loss of your mom. It's hard I know. I am currently maintaining my 35LB. loss. Life has handed me a series of blows so the ability to maintain my weight is truly a positive right now. My DH put his foot thru our ceiling while up in the attic. He had surgery to repair some small bones. Two weeks later his foot became infected and after 2 surgeries to get the infection out he is now in a skilled nursing facility for a month recieving atibiotics through a PIC and intensive oversight to prevent more infection from lodging. Within days of the drywall incident, my son was t-boned (broadsided) while riding his motorcycle. He is ambulatory but has deep tissue damage and hairline fractures at his knee and lower femur. This femur is already plated and pinned from a previous accident. He will be having reconstructive surgery on his knee using cadaver parts on the 18th of October. All this happened the first week of Sept. In the last week my daughter discovered a tumor in her pet rat. Saddest of all is the fact that my 7 1/2 year old Bullmastiff/Lab mix collapsed last Sat. A night at Animal Emergency and much testing later, we have learned she has a tumor on her heart and nodules in her liver. Hemangiosarcoma of this kind is not curable and generally is not diagnosed before it has matastasized. It is a very fast spreading cancer. I lost my Black Lab, Max, to this same type of cancer a year ago March. After seeing the pain he went through after surgery, and watching him develope pnuemonia later that night I made the promise that part of his legacy would be that no dog of mine would ever suffer that fate again. So I have allowed a procedure to drain away the blood from around her heart ( the tumor had bled, causing the collapse) and now we wait. She is full of all the energy (that a Bullie can muster) for now and I intend to love her and spoil her for her remaining days. She could have an hour, weeks or months before another bleed or rupture. At that time she will be allowed to go to her final rest. It is what I owe her and I am crying as I type this. She was always Max's dog, not ours until his passing. If there truly is something after they will be together again. Not a day goes by that I don't mourn him. We have a Black Lab puppy of 16 months that is another part of Max's legacy....a love of hard-headed, hyperactive long-legged Black Lab boys :). Belle will have left her own memories and the things she taught us about gentle loving affection and a fierce protection of all she loved may one day have it's own legacy in a new life of a Bullmastiff puppy for our little black lab boy to play with. So I do lurk here and I am cheering all on their weight loss journeys. Welcome to anyone who is new. I sure miss McPeg and hope she is doing well and will be back on these boards soon....See More- 10 years agolast modified: 10 years ago
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