Stabilization Party
 

The stabilization party at our center wasn't that big a deal. We got the see others who lost weight and met their goal, we drank HNS cocktails, they took our "after" photos, we signed a contract promising to keep the weight off, and they give you a "diploma". Our center has one of these every month and I'm sure if you asked they would let you come to the next one.

What are those solutions? Could you share them with us?

Congratulations on being back to 133!!!!! We have been skiing at Vail for the past 4 days and I have not eaten 1200-1500 calories but have rationalized that I burned much more than that by my activity level. We are taking today off because of the high winds that are accompanying the snow. -7 is nothing to fool with. So I sit here and drink my HNS hot cocoa, play on the computer and do the sudoko puzzle. We have two more days of skiing until next year. When the weather warms up it's on to cycling.

Mrs. Phibes!
It's a cold yucky day down here on the front range too! I feel soo crummy I decided it was a work at home day. Also never made it into the center this am b/c of the roads! So guess I'll shoot for tomorrow to talk to them!
Have fun and hope the rest of your week get's better. How's the snow?

We have only two days left of skiing. Yesterday we skied with the 50+ group at Vail. It starts at 9:30 and we finished around 3:30 with about 40 minutes for lunch. The snow was alright if you used carving skis. I would have loved to ski on the 10" of new powder and used my "pinks" (k2 phat luvs) today but the 35 mph winds and poor visibility deterred us. My bil was supposed to come but the Vail Pass was closed this morning. So it was a good thing that we skied hard yesterday.

Enjoy your ski trip to Steamboat.

From my class notes:
Stress causes - 1)blood sugar levels to go up (insulin rises), 2) crave carbs and sugar, and 3) cortisol
Solutions to counter the effects of stress - 1) exercise for 20 minutes, 2) eat balanced meals (don't skip meals), 3) get a good night sleep, 4) relax to music, 5) increase fiber intake, 6) avoid caffeine and cigarettes, and 7) take your vitamins.

I am in Colorado Springs :)

Yesterday, I worked from home for a Dr's appt (I had to have Cryosurgery to remove some abnormal cells in my cervix; whoa fun!) so I had my 1st day of adding a starch at lunch. I made jumbalaya with couscous and it was SOOO good! I made enough that the boys had it for dinner last night and I'm having it for lunch again today. VERY GOOD! And it was the whole wheat couscous, which is so tasty. I seasoned it with the creole seasoning while it was cooking so it was spicy. Anyway, I didn't feel the need to over indulge or obsess over it... so score big there! Day 1 down!

I have class tonight and there is also a clothing exchange so maybe I'll find some new (to me) clothes. I could use some!

Have a great day!

OMG, you have me rolling.... yes, I'm thinking the slacks may just work!

Try the whole wheat couscous, and add the seasoning.... it was great. We've made that jambalaya twice since cooking class. Everyone just loves it, so it works out great. Last night I even offered to make rice for them, but they wanted the couscous. Amiri kept calling it goosegoose and said it's named goosegoose because it looks like bird seed. WOW.

Denise-
Congrats! We will be about a week apart on starting stabilization. I have my appt. next Monday night. I'm nervous after talking to one of the counselors today who said since my BF% isn't below 30 that I really shouldn't start! I told her I would like to try since my body has been at about the same for the last 2 months with no change and that if for some reason I started gaining we could go back and try to get it lower.

What was your BF% when you maintainers started? Just curious. mine was at 33 a month ago and we will redo it again Monday PM bc this last week we did tanita in the morning and my evening typically is 1-3% lower.

Have a great week everyone!

Denise - that jambalaya sounds really good. Is it on the recipe thread? I have no idea, nor have I ever tasted couscous. I may have to broaden my horizons - lol! I love your other recipes & love spicy foods. I figure, since I'm not eating a lot, I want a lot of flavor!

lv2ski2004 - I just pulled my last tanita. My body fat is 34.4% and my healthy range is 23 - 34%. Since you continue to lose during stabilization, they figure I'll be right in the zone. I just wonder how much of that "fat" is loose skin!! Because there is not a lot left on me!!

My body is loving my extra startch - I dropped another lb on my home scale since monday morning!!

Congrats to you! Ok, well.... no one at my center had an issue with my body fat and although I can't remember how much it was, I'm sure it's above 30%. I'll check it tonight when I get home and let you know tomorrow but if there was a "real" issue, I would have heard about it. What I do remember was that my counselor was telling me that the only way you could get true body fat % was to go to that water bone density thingy and it's just not that important. She was explaining that she has an issue with the tanita and the body fat % because their is a male counselor there that has no body fat (I think she said he's at 17%) and she had him stand on it as a male with his stats, and it came back 17%. Then she changed it to a 40yr old women, but everything else the same, and it came back over 35% and he even agreed it's screwed up. Once he told me if I wanted to really know my body fat I should go to the university and do the water bone density testing too so I've never worried about it. So, with all that rambling I'm basically saying.... Don't worry about it! What's your bmi at? Is it at a healthy range? That's what I would care about. :hug: I'm very happy for you!

We were "taught" the jambalaya recipe during a cooking class and Judy posted it.... It's excellent so try it! You'll really love it.

Here it is... Thanks Judy.

Maintenance Recipe - Jambalaya

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Here's the recipe for Jambalaya from our Maintenance Cooking Class.

Creole Seasoning - makes enough to keep for future recipes. Mix together in container that can be sealed. This seasoning can be used in Mexican dishes as well, such as fajitas. For a spicier mixture, add red pepper seasoning.

2-1/2 Tbsp. paprika
2 Tbsp. sea salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
*1 Tbsp. dried oregano
*1 Tbsp. dried thyme

*Can substitute 2 Tbsp. of Italian seasoning instead


1 cup uncooked brown rice (makes 2 cups cooked rice)
2 chicken breasts, cut in bite-size pieces
1 lb. raw deveined shrimp with tails removed (can use bite-size frozen shrimp)
8 oz. frozen okra
Olive oil

Cook rice according to package dirctions, adding 2-3 Tbsp. of Creole seasonings and cook thoroughly

Begin cooking chicken in small amount of olive oil, sprinkling with Creole seasoning mix. When almost cooked, add shrimp and frozen okra and cook until hot. May add more Creole seasoning for additional "heat" as you add the shrimp and okra.

Can also add 1 cut up hot sausage link or add homemade turkey sausage (use MRC recipe and shape into log role. Wrap in wax paper and freeze. Once frozen, cut into bite size pieces and add to meat mixture to cook.)

This can be divided into Ziploc bags and frozen, then used for a lunch meal. It serves about 4 people (1/2 cup rice, with about 4 oz of meat/okra mixture. Add additional veggies, such as cut up squash, zucchini, green pepper to increase veggie serving to 4 oz.).

You can also add a salad to get the additional vegetables serving, such as a cucumber and tomato salad.

Thanks ladies! That's kinda how I felt. I know I could probably firm up and I can guarantee that will go down as I start lifting this spring etc... but right now trying to get a shoulder to feel better. I could switch around the exercise and see what that does but to me it's not worth paying for another 6 weeks. My BMI was at like 22 or 23 I'd have to look when I go in but it's in a very healthy range. So I think I will push forward with this. Then if I see my body gaining weight then I could add that 6 weeks on but I'm really ready for the next step!

Thanks for listening to me vent!

Tina