I've posted some updated pictures, They are pretty scary. The last one is from 2 weeks ago. I'll try updating soon, I am just so camera shy which comes from years of being a chub.
OMG You look fabulous! It's a shame you don't see how good you look.
Hey guys! Sorry I've been MIA for a few days. Got my scale. And it works. Boy does it work! The numbers are a worse than I had hoped for, but better than I expected. At least that's something. When the scale said 441, I almost lost it. I had to think of what it might have said when I started IP 3 weeks ago or what it would say if I never started IP. I know at least now I am doing something, but it's still shocking. It's going to be a very long road, but the number on the scale will keep me motivated. I NEVER want to see that again!!
Thanks everyone for the advice on Waldon Farms
The clinic where i do my weigh in sends the order in and we only have to pay 1.00 shipping. We also have a Health Food Store here that does carry some inventory.
Momoffive: Can you please tell me how you make pancakes from the cereal?
Whoever said the Tomato Basil Soup is palatable is so WRONG!
I tried putting a multitude of veggies in it along with the cider vinegar, some fresh rosemary and fresh basil and some red pepper flakes.
I think I would have been happier with just the veggies. So gross.
I've posted some updated pictures, They are pretty scary. The last one is from 2 weeks ago. I'll try updating soon, I am just so camera shy which comes from years of being a chub.
The only way I could eat the tomato basil soup was to add enough chili powder, cumin, and hot sauce to make it taste like chili. Bleh!
You look amazing! It's such an inspiriation to SEE the results of others! You're so skinny!
I wish they carried Zesty Italian, I would buy it by the case, but for some reason, they do not.....GGRRRR. It really is the only one I like.
I would suggest calling them. I've thought about calling them about the smaller sized Pure Protein bars and drinks (they only have the big ones). I can find those at Target, but they are often sold out... If you do call, let me know what they say.
I am about to place an order for Waldon Farms and I was wondering if any of you have tried:
Caramel Syrup
Chipotle Ranch Dressing
Sesame Ginger Dressing
Thick and Spicy Dressing
Or, if not can you suggest some really good ones to try?
Thanks alot
The caramel dip is AMAZING with sliced zucchini and cinnamon, heated up in the microwave. Just had that today with some Apple Soy Puff crumbs. Mm mm mmm!
I find that I actually like all of their stuff that I've tried so far, but they all have to be used with something. I don't like any of the ones I tried by themselves. For example, if you're in the mood for peanut butter, don't eat a spoonful of the WF PB, or dip your celery in it. Make peanut chicken instead.
Hey guys! Sorry I've been MIA for a few days. Got my scale. And it works. Boy does it work! The numbers are a worse than I had hoped for, but better than I expected. At least that's something. When the scale said 441, I almost lost it. I had to think of what it might have said when I started IP 3 weeks ago or what it would say if I never started IP. I know at least now I am doing something, but it's still shocking. It's going to be a very long road, but the number on the scale will keep me motivated. I NEVER want to see that again!!
The good thing about this is, each week you'll get to see your numbers go DOWN, and you'll have something to compare to. I'm cheering for you!!
Height: 5'9 current size 8 and some 6's --never ever been a 6 (not even in highschool)
Quote:
Originally Posted by CinnamonSparkles
Vegetable questions:
What exactly is Swiss Chard? What color is it? How do you prepare it?
At Whole Foods, my choices are: Rainbow Chard, Red Chard, and Green Chard. Are these all just types of Swiss Chard or what? They don't have anything labeled as Swiss Chard. Also, I have never eaten it, to my knowledge. Trying to branch out and do something new. Any and all advice is welcome!
Also, how do you best prepare salmon? In the oven? I have some sockeye salmon and I don't want to mess it up. I'd like it to come out juicy. I am thinking wrap it in foil with sliced lemon and dill and throw it in the oven for 25 minutes. Suggestions?
Fennel - can you cook it? I always eat it raw but I was wondering if there is something you can do with it cooked on IP.
I think I can help you a bit here (I used to be a chef...so bear with me I tend to get overly excited when people take the time and want to know how to cook) -- Swiss chard is very good...any kind will do. I like the rainbow swiss chard because it looks lovely on a plate (with all the colors)-- to prepare it - simple is best -- clean it, dry it (salad spinner works great), chop it into bite sized or a bit bigger pieces (it shrinks when it cooks much like spinach). Saute it in olive oil and garlic (heat your oil, add your sliced or minced but I prefer sliced garlic) add the swiss chard with a pinch of salt and saute until wilted but still a bit crisp. Serve with a squeeze of lemon juice and if you so desire a sprinkling of red pepper flake. DELICIOUS. As for salmon -- the trick is not to over cook it (you must have just bought this at whole foods-- I did the same). Foil works great - or you can pan sear it on the stove-- start with a non stick skillet - a spray or two of olive oil -- season the salmon and begin cooking it skin side UP....(you can do this on moderate to high heat)...after a few minutes flip the salmon, put a lid on it-- squirt in a bit of lemon juice and reduce the heat....cook for about 10 more minutes (salmon is best served a bit pinker in the middle)-- If you did in fact get this salmon from whole foods it is EXCELLENT and needs very little spices added -- salt, pepper, some lemon, perhaps some tarragon, a bit of dill, a few shallots...excellent. If you want to poach your salmon you can do that as well using lowfat/low sodium chicken stock -- saute garlic, shallots, and herbs (dried or fresh -- I always heat my herbs even dry ones first) -- add 1-1.5 cups chicken stock -- add your fish -- put on a heavy lid and just let it poach in low heat for about 20 minutes...when the fish is finished turn up the heat to reduce the stock by 1/2 add a bit more lemon and capers ....now you have an excellent IP sauce to serve over your salmon with swiss chard. (and if you are really wanting to do it up...make some pureed cauliflower with fennel) -- as for fennel - I roast mine and then throw it into things like pureed cauliflower or as a garnish to a salad or fish -- I often sautee fennel to serve with smoked sea salt scallops the flavor of fennel compliments shrimp and scallops nicely. Hope this helps -- Enjoy your dinner!!!! I am making salmon sushi tonight with my leftover sockeye salmon for the other day.
Can you describe your breakfast in pornographic detail so that I can live vicariously??
OMG I literally LOL'd when I read this...glad I didn't have any water in my mouth!
Quote:
Originally Posted by NannyOgg
Hey guys! Sorry I've been MIA for a few days. Got my scale. And it works. Boy does it work! The numbers are a worse than I had hoped for, but better than I expected. At least that's something. When the scale said 441, I almost lost it. I had to think of what it might have said when I started IP 3 weeks ago or what it would say if I never started IP. I know at least now I am doing something, but it's still shocking. It's going to be a very long road, but the number on the scale will keep me motivated. I NEVER want to see that again!!
SO proud of you for seeing it, owning it, and committing to do something about it. I can't stress enough though, do not let that scale become your "friend". Like many, I was weighing myself constantly in the beginning and it was driving me MAD. I have now committed to weighing myself only once at home, a few days after my official weigh in at the studio. I also know that there's a few pounds difference between mine and the official one so I always remember to take that into consideration as well. It's worked out much better for me these days
Much luck to you my friend, you can SO do this!
Hey to everyone today and kudos to everyone who is rocking this! To those who have slipped, dust yourself off and know that no one is perfect and that all you have to do is totally commit to being 100% OP and you can totally do this
BIG NSV today for me...been trying to find a bathing suit for our upcoming trip to Florida in 12 days and been having a heck of a time. Sizes are all over the place for me right now and because I'm now starting to be able to wear things that I actually really LIKE, not just because they happen to fit, I have been finding it both enjoyable but a bit frustrating shopping for new clothes.
Anyway, I'm from Canada but only about a half hour drive from Buffalo NY. Told my husband after trying for 3 weeks to find a suit here that I would try in the states. Low and behold, I fall in love with the very first one I try on at Kohl's and even better......I brought a 14 in with me, thinking I would probably need to grab the 16 BUT I ended up buying the...wait for it.... 12!! I know bathing suits and spandex in general are much more forgiving with stretch than jeans or what not but I still can't believe I now own a size 12 bathing suit LOL. So cool
Anyway, thanks for letting me share and have a great day everyone!
I am about to place an order for Waldon Farms and I was wondering if any of you have tried:
Caramel Syrup
Chipotle Ranch Dressing
Sesame Ginger Dressing
Thick and Spicy Dressing
Or, if not can you suggest some really good ones to try?
Thanks alot
Of those you listed I've tried the thick and spicey bbq sauce. The first night I tried it baked on chicken... not good. The next night my husband girlled my chicken for me and it was much better! Just experiment and try stuff out! I've liked all the salad dressings I've tried so far, so maybe I'm just not picky. :P I've tried zesty italian, ceasar, and thousand islands.
Can someone offer any advice on how to get out of this stall I`m in? It`s been 3 weeks since I lost any weight and I`m fluctuating back and forth with the same 2 pounds. I have 8-10 more pounds to lose, and it`s just not coming off. What have some of you done to shake your body up and get it going again?? I`m in phase 2, have been for about 1 1/2 months. I tried going back to phase 1 for a week and still lost nothing and was alot more hungry so I went back to phase 2. Do I need to phase off and then go back on again? I`m just afraid to stop right now, because I don`t want to gain anything back, and get discouraged. But I`m discouraged right now! Do I add exercise in more regularly? Is there anyone who can give me some advice with this issue?? Thanks so much
My mom is having the same problem. She's about 10 pounds from her goal and has only lost 1 pound in the last month. Our coach told her to have a "carb night" where she can eat whatever carbs she wants just for that one night to sort of shock the body and get it back to losing. I don't know if it works yet because she's saving that night for Easter, but we shall find out! It might be something to try.
The caramel dip is AMAZING with sliced zucchini and cinnamon, heated up in the microwave. Just had that today with some Apple Soy Puff crumbs. Mm mm mmm!
I find that I actually like all of their stuff that I've tried so far, but they all have to be used with something. I don't like any of the ones I tried by themselves. For example, if you're in the mood for peanut butter, don't eat a spoonful of the WF PB, or dip your celery in it. Make peanut chicken instead.
BTW, the spicy BBQ sauce is good, too.
Those zucchini caramel things sound interesting.. what does that taste like?
Oh and is there a recipe around for peanut chicken?
BIG NSV today for me...been trying to find a bathing suit for our upcoming trip to Florida in 12 days and been having a heck of a time. Sizes are all over the place for me right now and because I'm now starting to be able to wear things that I actually really LIKE, not just because they happen to fit, I have been finding it both enjoyable but a bit frustrating shopping for new clothes.
Anyway, I'm from Canada but only about a half hour drive from Buffalo NY. Told my husband after trying for 3 weeks to find a suit here that I would try in the states. Low and behold, I fall in love with the very first one I try on at Kohl's and even better......I brought a 14 in with me, thinking I would probably need to grab the 16 BUT I ended up buying the...wait for it.... 12!! I know bathing suits and spandex in general are much more forgiving with stretch than jeans or what not but I still can't believe I now own a size 12 bathing suit LOL. So cool
Anyway, thanks for letting me share and have a great day everyone!
Congrats!!! You are going to have a fantastic trip and are going to ROCK that suit! I'm really happy for you!
I think I can help you a bit here (I used to be a chef...so bear with me I tend to get overly excited when people take the time and want to know how to cook) -- Swiss chard is very good...any kind will do. I like the rainbow swiss chard because it looks lovely on a plate (with all the colors)-- to prepare it - simple is best -- clean it, dry it (salad spinner works great), chop it into bite sized or a bit bigger pieces (it shrinks when it cooks much like spinach). Saute it in olive oil and garlic (heat your oil, add your sliced or minced but I prefer sliced garlic) add the swiss chard with a pinch of salt and saute until wilted but still a bit crisp. Serve with a squeeze of lemon juice and if you so desire a sprinkling of red pepper flake. DELICIOUS. As for salmon -- the trick is not to over cook it (you must have just bought this at whole foods-- I did the same). Foil works great - or you can pan sear it on the stove-- start with a non stick skillet - a spray or two of olive oil -- season the salmon and begin cooking it skin side UP....(you can do this on moderate to high heat)...after a few minutes flip the salmon, put a lid on it-- squirt in a bit of lemon juice and reduce the heat....cook for about 10 more minutes (salmon is best served a bit pinker in the middle)-- If you did in fact get this salmon from whole foods it is EXCELLENT and needs very little spices added -- salt, pepper, some lemon, perhaps some tarragon, a bit of dill, a few shallots...excellent. If you want to poach your salmon you can do that as well using lowfat/low sodium chicken stock -- saute garlic, shallots, and herbs (dried or fresh -- I always heat my herbs even dry ones first) -- add 1-1.5 cups chicken stock -- add your fish -- put on a heavy lid and just let it poach in low heat for about 20 minutes...when the fish is finished turn up the heat to reduce the stock by 1/2 add a bit more lemon and capers ....now you have an excellent IP sauce to serve over your salmon with swiss chard. (and if you are really wanting to do it up...make some pureed cauliflower with fennel) -- as for fennel - I roast mine and then throw it into things like pureed cauliflower or as a garnish to a salad or fish -- I often sautee fennel to serve with smoked sea salt scallops the flavor of fennel compliments shrimp and scallops nicely. Hope this helps -- Enjoy your dinner!!!! I am making salmon sushi tonight with my leftover sockeye salmon for the other day.
I've just begun exploring over the stove when I started IP, so I take any chef's advice to heart. Thanks for the ideas, and you worded it so wel I can taste it!
I've been pretty happy with the things I've madeso far, but I also learned that I really LOVE cooking. I had no idea!! I am definitely going to try this recipe, I'm so in the mood for salmon now!
I'm cheering for you!!
I literally LOL'd when I read this...glad I didn't have any water in my mouth!
I've just begun exploring over the stove when I started IP, so I take any chef's advice to heart. Thanks for the ideas, and you worded it so wel I can taste it! 
