babs963

I think I'm just having a bad day and I already know the answer to my statement but here I go anyways to my February Team Mates. I lost five lbs in the last 4 weeks and I just really want it to be more... I feel like I'm whining but I just want to at least loose 2 lbs a week. I'm doing what I need to do... changing up my workout... increased good calories and protein, making sure I get enough water. I'm just frustrated. I know that this is the most weight I have lost in the shortest amount of time..yada yada yada.... I'm not 25 I'm 50 and it's harder.... Just having one of those days.. And to top it off one of my neighbors, who I decided to tell I had surgery after the fact has just lost 13 lbs (I think she weighs 120 pounds), said to me over the weekend, after I congratulated her on her weight loss, "see it can be done with diet and exercise". This is why I didn't want to tell anyone.. ugh! Ok rant over... I will continue on my path of healthy living and know that I made the right choice!!!

Fabulous!

Once you have the surgery.... all will be well. Good Luck, I see it's in two days!!!!1

I did the same thing about 3 weeks before my surgery I had my last weigh in with the NuT and I think I gained 10 lbs the 3 weeks prior. I was in tears myself at the thought I gained 10 lbs in 3 weeks. But since the day of my surgery 2/26/13 it's been wonderful. The surgery is definitly a tool, one that I am very happy to have. I love my small pouch!!! It forever reminds me that I can't over eat and if I gain a pound that's a reminder as well that I need to keep pushing forward. You can do this!

I ate a hot dog on Memorial Day... So not worth it.. I looked up the calories etc after and it was 19 gms of fat .. Ugh!! Really made me think that we need to be planful in our eating. i love cooking and entertaining so I need to make sure there is always appropriate food for me to eat... Just because I eat small quantities doesn't mean I should make poor choices.

Beautiful!

I love this... You just made my day... Have fun!

I bought some ankle weights for leg exercises

I've always run low... I wouldn't be concerned unless you were dizzy like your doctor said.

Good for you! ????

I love before and after pictures... Especially because everyone's facial expression changes... It's what Happiness looks like. Congratulations everyone!!!

Good that you went to the doctor... Feel better !

What do you take for joint pain / arthritis? I see my doc next week for my three month check so will ask then. I really miss Advil and Tylenol is like taking nothing for me... Humph!

Ingredients: 15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.) 1-2 tsp. of seasoning blend that's good with eggs. (salt and pepper, Mrs. Dash) 1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat) Optional, but highly recommended, 3 green onions diced small. Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content) Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage Instructions: Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat

So I made this for the family last night. Mind you I'm still on pureed foods (Hopefully soft starting tomorrow) I made a large cookie sheet and based it on two slices per person serving 6 people 1 whole cauliflower head 4 cups of shredded mozarella low fat or fat free ( I used low fat) 8 egg whites 2 tablespoons minced garlice 2 tsps italian seasoning Toppings - I used sliced plum tomatoes, fresh chopped basil and some sauteed fresh spinach leaves So first you need to rice your cauliflower. This means you need to put it in your food processor and process until it looks like a rice consistancy. Next I cooked the cauliflower in a microwave safe container for about 9 minutes Mix in together the cheese, eggs, garlic and seasoning then combine with the cauliflower. Generously grease with PAM a large cookie tray or two small pizza trays Spread cauliflower mixture evenly onto pan Cook at 450 for 15 minutes After removing the Pizza Crust I added my toppings and sprinkled a little extra cheese on top... cook for 1-2 more minutes until cheese melts. 1 slices each - total calories 114 total fat 6 gms total carbs 3.5 gms total Protein 14 gms total surgar .5 gms cholesterol 40 mg You could cut down the fat by using fat free cheese instead of low fat

I would wait until soft

Oy!!! Herniated disc at C6-C7 why why why!!!! I feel like I'm getting healthier every day but other body parts are breaking. It's really starting to piss me off and it's enough already. I'm too busy for all this crap! Ok rant over.... :-(

Flax seed fat bread with low fat Greek cream cheese, fresh lox, and capers yum... Then for dinner having homemade butternut squash soup made with fresh apples a little low fat peanut butter, onion, cilantro and a little chili pepper for zip!

Can't wait till I can go.... I so tired of my blah bra and tired old panties!

Well my doctor said celebrex