"Nobody can go back and start a new beginning, but anyone can start today and make a new ending"
I'm ready to make MY new ending!

Saturday, October 30, 2010

So yesterday was weigh in day....

I was down .8lbs....so still down....and that makes it "almost" 47lbs!  I am so happy....and love being able to be normal and finally have a tool to help me lose weight.

Yesterday was a day full of fun....I had my weekly cellulite treatment (I am "helping" the spa lady learn about how to do it, and I get a free rub down), then I had her wax my brow and lip, since I am going on vacation in 7 days....I am so excited, can't wait to go.....ha!

So she did my lip, then my brows (and she took forever...wanted them perfect)...it was funny, she wanted a new look for my new body, she slimmed them down, and then kept begging me to dye them, that my eyes would "pop" and so I said, sure...go for it...she did it for free....then she kept doing a look over and said, I think I'll wax your chin and your nostrils....I was sort of freaked....but said sure....funny enough, I thought the nostrils were going to kill....and there was absolutely no pain.....OK I do have to deal with the reality that I have a hairy nose....haaaaaaaaaaaaaaaaaaaa

So then I came home, got hubs, went back to the gym to have my Friday afternoon training session.  While waiting in the gym lobby, everyone kept walking in and saying I looked soooooo good.....that I was the incredible shrinking woman....(ha hubs got jealous, since nobody commented on his weight loss)....but it felt good.  This week had felt like a shrinking week, I felt smaller even though the scale didn't match what my brain felt was my loss.....

Anyway....tonight we had mexican fiesta...chorizo with cheese, a little chicken (about 1 oz), 2 bacon wrapped shrimp and half of a tortilla.....I was so stuffed....but it was so yummy....and I can eat...I eat like a skinny biotch! and I feel good about it!

Woooooo hoooooooo

Sunday, October 24, 2010

Almond Meal - Sooooo good!

Alright guys, I made this today:

  • 3 cups almond meal
  • 1 ½ cups sugar substitute (liquid or powdered, see below)
  • 3 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup butter (4 Tablespoons), chilled and cut into small pieces
  • ½ cup sour cream
  • 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
  • 2 Tablespoons oil
  • 6 oz. cream cheese
  • Salt
  • 1 cup fresh or frozen (but not thawed) blueberries or raspberries
Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine). Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.
1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together, don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.
2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.
3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.
4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.
5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.
6) Cool and slice. It is filling, so I usually cut it into 16 pieces.
Nutritional Information: For 16 servings, each serving has 3 grams effective carbohydrate plus 2.5 grams fiber, 6 grams protein, and 217 calories.

Seriously....I think this is soooo good....I used apples instead of blueberries....So I made the recipe as is, used low fat cream cheese...and apples but other than that it is as is.....super good....

3 large Gala apples, sliced and powdered with a little splenda and cinnamon....I took 1/3 and mixed with the cake layer, and then between the cream cheese layer and topping, I placed the sliced apples....wow....oh! yeah, the sliced apples for the top layer, I also added 1 TBS of surgar free caramel syrup.....

I sliced my big lasagna pan into 35 squares....and it is almost carb free, and ok, each square is 100 calories, but it hits the spot for sure!  I'll post pictures tomorrow.....

Wednesday, October 20, 2010

Mid week weigh in...and shopping in my closet.....

So, last night I was packing for a business trip....and I was trying on some of my business clothes, and my husband kept laughing, I look like an idiot in most of my clothes....(the sad thing is that most of them are new, so off to the tailor I'll go when I get back)....so I had to go shopping in my closet....

I went through 3 sizes of pants...1 pair of 26's (yes, not a proud moment), 24's and 22's.....I don't have dress pants in size 20, so I have one pair of 22 sized pants that are still huge, but don't fall off and look like I have drapes on instead of pants....I also found a size 20 skirt that I hadn't worn in years....and it glides on and turns on my body....so....I will be wearing a SKIRT!!!!  my business shirts make me look like a 6 year old wearing daddy's work shirts, the sleeves and the body is so long, and again, they look like I'm wearing a drape.....so I found a couple of cutzy twin sets a red and black....and so yup....you got it, I'll be wearing a skirt with a twin set for my meetings tomorrow......

I also went jean shopping in my closet....I fit into my 20's!!!! wooooooooo hoooo....I feel pretty darned cute, for sure......

So this morning, before I left, I stepped on the scale...since I won't be weighing in on Friday....I am down to 256.9....that is almost 2 lbs since last week!!!!!!!  I am so super excited.....I am gushing and smiling from ear to ear.....

So here I am in LA, and hoping my meetings go well.....wish me luck!......

Monday, October 18, 2010

Pumpkin goodness....as promised

As promised, here is the recipe for pumpkin custard or (crustless pumpkin pie)...it is so good, so low cal, considered a mushy food and it is that season....


  • 3 cups canned pumpkin puree (I used about 1 and 1/2 cans of trader joe's pumpkin puree)
  • 1 cup Splenda Granular
  • 2 cups eggwhites (I used the liquid eggwhites, like eggbeaters)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cap of vanilla extract

Mix all ingredients together, pour into pie pan (sprayed with PAM). 
Bake at 450 for 15 minutes, then lower oven to 330 bake for additional 45 minutes or until knife comes out clean

This makes the whole house smell like pumpkin pie....it is officially FALL!

I don't have a pie pan, so I poured it into a square baking dish.

Here are the stats:

For 1/4 of the dish:

Nutrition Facts

Serving Size: 1 pie quarters

Amount per Serving

Calories 123
Calories from Fat 7.7

% Daily Value *

Total Fat 0.85g
Saturated Fat 0.08g
Cholesterol 0mg
Sodium 207.59mg
Total Carbohydrate 18.15g
Dietary Fiber 7.89g
Sugars 6.11g
Protein 17.04g

By the way, here's a picture of the pumpkin muffins (from eggface's website) I made the other day:

I used chocolate sugar free pudding in the mix so that's why it looks like chocolate filled....So good....

Friday, October 15, 2010

Weigh In: Week 13.....still losing...yay...

So today is Friday and weigh in day....so since I lost big last week, I was expecting a not so big number this week....it's weird the way the body cycles and fat moves.....I tend to go small, small, med, big....and repeat.....so we'll see how t his goes.....so today's weight loss....1.2 lbs!!! That makes 44.3 lbs down! woo hoo!!!!

Today was also a good day, even though....for all of you who think you can use this:
As a shaving or depilatory product.  Or have been told that it is not at all harsh and has a nice scent.....well....IT'S a lie!!!!  All I can say is that I am glad I tried it on my arm pit area first, before venturing out to remove hair from my nether region.....All I can say is HOLY SHIT!!!  The premise is you mix this non irritant powder with water, put a layer of it on the area you want to remove hair from, wait a few minutes and rinse....MAGIC....ughhh not....I put it on my pits, and within 5 seconds my armpits were on FIRE...so I had to shower and rinse, wash and repeat.....to get it off.....also the "it doesn't smell at all"....ehh....my entire house smelled like rotten eggs....my husband walked in from the gym and started gagging....ended up having to open all the windows and get the fans going....so yeah....that went in the trash....I don't know how people use this on their face...or worse..on their vigaygay.....

So after that, I went to spin class, got in 14 miles so that was great...in 45 minutes.....came home, showered went back to the gym to continue the ultra sound cellulite treatment lessons.....I still love that she's learning on me......

Came back home....ate a piece of chicken in green salsa tortilla stack, and then back to the gym I went....for personal training.  On the way to the gym, my hubs decided he didn't want to go...so that meant 2 things, I was going to get extra killed by the trainer with 100% attention on me....and that hubs was going to pick me up....so....I did get my butt kicked....left the gym to wait like a good little girl to get picked up....

Waited, waited...started walking home...and here comes hubs....he gets in the car and is "MAD"...since apparently I had gone over in my training by 15 minutes, and he had been there to pick me up and "WAITED" 15 minutes and I didn't come out, so he went back home, turned around and went back to pick me up....I hadn't looked at the clock, so I actually thought I was early and he was late picking me up...so he was mad...I ignored him...and he got over it.....fun times....

Now I know I'm going to be sore tomorrow....so yay!  Thank goodness for Tylenol!

Thursday, October 14, 2010

I'm thinking of buying this....

Whip-It! Whipped Cream Dispenser (1/2 Liter all metal w. plastic head)

Product Description

Whip-It! brand Whipped Cream Dispenser for use with Whipped Cream Chargers. Plastic head on anodized aluminum metal body. You'll have fluffy whipped cream for up to two weeks (refrigerated) without the use of preservatives or stabilizers. You can make upscale whipped cream, desserts, and sauces faster and easier than ever before, all at the touch of a button. Simply add fresh whipping cream, powdered sugar to taste, insert chargers, shake the dispenser for thirty seconds and you'll have delicious, fresh whipped cream.


This way, I could make my own whipped cream topping using real whipped cream, Splenda or Xylotol, vanilla or coconut extract, and have yummy tasty, know what's in your whipped topping ready at my fingertips now that the fall starts and I can think of hot protein chocolate, or protein shakes, or pumpkin custard (picture and recipe to come tomorrow...delish)

What do you guys thing?

Monday, October 11, 2010

So this weekend was an eggface cooking weekend....

This weekend I went eggface crazy! ha....

I made some crab imperial and some pumpkin muffins....

The crab bites were sooooo good....just as is...I made them in my cupcake tin, lined with extra pretty flower cupcake liners.  The recipe made 10.  Here are some pictures....

So freaking good, high in protein...I logged the recipe in www.livestrong.com/myplate.....check out the recipe here http://www.livestrong.com/recipes/crab-imperial/

The pumpkin muffins were a little lacking in spice or sweetness in my opinion...but never the less they are good and good and easy pop in your mouth snack.  Here are the calorie stats: http://www.livestrong.com/recipes/eggface-pumpkin-muffins/

I love making easy to do, high protein snack recipes.

I also made some ground beef/poblano casserole....wow....this one is a winner....here are the stats: http://www.livestrong.com/recipes/ground-beef-poblano-casserole/

It is funny, if you open up my freezer and fridge all you see are containers portioned out with food and different kinds...that way I can grab and grow and not have to think.

Have fun cooking....

Friday, October 08, 2010

Week 12: weigh in.....

So today is picture day, I took some this morning, and then I screwed up the download, so will have to have my hubs take a few more....but...drum roll everyone......I am super stoked!!!!

THIS WEEK I LOST 4.5 lbs!!!!! 

I am thrilled to death...I was sort of scared to step on the scale after last week.  Especially since this week the hubs broke even, so I was put even more on edge before stepping on.  I am finally in the 250's....yup...259.9!  I haven't been in the 259's since 2003!!!!! so that makes a total of.....


So here we go...another week...I just got back from spin, going back for some strength training....I am excited and had to share.....

I'll post pictures in a little bit just for comparisons.....Wooooooooooooooooooo hooooooooooooooooooooooooooooooooooooooooooo


ok...here are pictures....

Disregard the sweaty boobs....I had just come back from the gym

I think I am finally seeing a difference...I even look taller....ha!

Thursday, October 07, 2010

Warning: Food Porn!

OMG.....guys this afternoon I made this: for lunch/pm snack....

So what does it look like?  YUP....PIZZA!!!!!!!

this is what 1/4 of it looks on a salad plate so you guys get an idea of size.

And guess what...it is totally low carb, gluten free, WLS friendly.....

And tastes......DELICIOSO!!!!

Here's the recipe....and yes, when I first read it, I was a little grossed out....ehewwwwww......so I had to make it just to see what it was like....I wish I could take credit for this, but I can't...I am so happy I found this....Oh! and that 1/4 piece is only 150 calories!

Thank you Jamie VanEaton from the Low Carb Examiner: http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

The crust, baked initially. Can be frozen.
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow. 
Makes 4, 1-slice servings. Can be doubled for a larger pizza (double nutritional information).

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

Tuesday, October 05, 2010

If I pee one more time...I think I'm going to cry!

So last night, through out the night, all day today...I have been peeing like crazy...like every 15-30 minutes.....nothing has changed in my diet, still drinking the same amount of liquid, still eating the same stuff, still salting my food, still working out....so...why the change???

All I can say is that I hope it pays off on weigh in day...this Friday is picture day, measurement day, etc.....so I am anxious about it....I mean the scale didn't move last week and I am scared that that will be it....I know (in my brain, I know) that the scale will continue to move....and that stalls happen, etc....but I am still nervous.....

So anyway...just needed to complain about peeing....I am sick of it....now...off to the bathroom I go.....

Sunday, October 03, 2010

Some very great posts from my fellow forum friends...

I read a lot of posts both on www.obesityhelp.com and www.verticalsleevetalk.com

As I struggle with stalls and weigh loss and what to eat and what not to eat, recipes, etc.....I came upon this great thread on stalls....

Here is the best explanation I ever had on stalls, weight loss, and how your body functions....

This is how it was explained to me and it makes sense.

Pull back from your ‘daily’ charting, and look at a weekly or even monthly. There are up and down spikes each day, But if you ‘graph’ the highest to the lowest, I’d bet there is still A downward slope over the course of the month.

There’s an 8 to 10lb. volume of "wiggle room" due to water alone. And it comes into play a lot. This has to do with our bodies using glycogen for short term energy storage. Glycogen is not very soluble, But it is stored in our muscles for quick energy – One pound of glycogen requires 4 lbs of water to keep it soluble, And the average glycogen storage capacity is about 2 lbs.

So, when you are not getting in enough food, (Like when you drop down to your calorie intake) Your body turns first to stored glycogen, Which is easy to break down for energy. And when you use up 2 lbs of glycogen, You also lose 8 lbs of water that was used to store it Voila -- the "easy" 10 lbs that most people lose in the first week of any diet.

As you stay in caloric deficit, however, Your body starts to ‘realize’ that this is not a short term problem.

You start mobilizing fat from your adipose tissue And burning fat for energy. But your body also ‘realizes’---- (by way of your liver releasing hormones signaling low Cal intake) ---That fat can't be used for short bursts of energy – Like, to outrun a saber-tooth tiger. So, it starts converting some of the fat into glycogen, And rebuilding the glycogen stores.

And as it puts back the 2 lbs of glycogen into the muscle, 8 lbs of water has to be stored with it to keep it soluble. So, even though you might still be LOSING energy content to your body, (Thus showing negative Calorie load overall) Your weight will not go down or you might even GAIN for a while As you retain water to dissolve the glycogen that is being reformed and stored. Yes? The whole ‘weight-loss’ process is not a straight "Slide" down the scale. More like "Stair-Steps," (Down then forward, then down, then forward, etc... As your body cycles fat out of "deep storage" and through the Liver Into the muscles as Glycogen.

The muscles and Liver can hold about a 3 weeks supply. This is why many people find that their "Stall" or "Plateau" Breaks when adding a bit of exercise And upping their water intake, or in the case of an "extreme exerciser," The total Calorie or Protein Intake, To signal the liver to let go of more Glycogen.

Hope this helps some.
From the same thread:
Great posts. I would like to add something to Maddie's explanation of stalls. The liver makes glycogen (read: stored glucose) in order to keep blood glucose levels steady. The liver doesn't convert fats into gycogen though, it either needs carbs or protein. This is why keeping our protein up is so important. Our muscles and brain run on ketone bodies (which do come from fat metabolism) and glucose. If we don't have enough protein to synthesize the glucose we need, our bodies will break down muscle. Not what we want.

Saturday, October 02, 2010

week 11: I hit the stall....grrrrr!

Well, this week I weighed on Thursday morning instead of Friday morning.  And guess what??? the scale did not move.....I was leaving town for a couple of days and had to weigh in.....so I guess it's here...THE STALL.....

I had a couple of days to think about it.....to tell the truth, I was a little disappointed, but then I thought back on the week, and nope, hadn't done anything different.  I upped my work out time, and still maintained my intake between 800-900 calories.....I guess bodies go through phases of figuring out and redistributing, etc.

The weird thing is that last week was the first week that people really started noticing, and telling me I looked like I had lost weight...so what gives.....

This week I am back home, back on the grind, and going to focus mainly on protein.

Wish me luck....I'll also regroup and get on with my program.  I am hoping to hit 40lbs loss....so here I go!