 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / WeightWatchers / July 2006Attitude concerning weight loss
Just look at these womens' responses to a guy who asked for comments about a talk show doctor's weight loss recommendations. With these attitudes I wonder how much weight they will ever lose. *************** If you're curious about the weight epidemic, then go do some research and stop harassing people who are actually trying to do something about it. But like I said before, you just come off as a small minded person who gets stomped on in real life so you go take it out on the usenet.  Signaturethe volleyballchick Face to face you wouldn't really have the balls to even speak to me so I really wouldn't worry much. I do fine in my real life with real people, even pissant little men with inadequacy issues such as yourself. I happen to be pretty much the same as I am on line or at least that's what my online friends who have met me in real life say. -- the volleyballchick He's a lot like this prick I know on another group - it's an Internet thing I think. Can't hold up an argument so the other person must be fat. That's one of the reasons I don't post my weight. I have nothing to prove to those sad little critters. -- the volleyballchick I smile every time I read one of your notes "little" indeed. My guess is that the only part of him that is "smaller" than anyone is.... -- Lesanne Maybe you should get some cheese to go with that whine. You sound more and more like this jerk from the other group, I'd almost swear you were him but you haven't quite hit that low. Can't actually defend your position so you keep playing victim. -- the volleyballchick waaah waaah, the mean lady called me names because I was being nasty - no fair You went from an annoying morron to a mean b@stard... why don't you get lost now? you've got whst you wanted right? now find somewhere else to show off you total lack of humanity. Will~ So what is it that your life is lacking that you feel the need to keep coming to this WW themed group where people are actually working on solving own problems and criticizing the program and the members on it? I don't know any people that spend as much time as you do flaunting their "obvious" superiority except for ones who basically feel empowered by the relative anonymity of usenet because their real life generally sucks. Happy, confident people don't need to shove their limited beliefs into everyone's faces. -- the volleyballchick Having a small a.s doesn't make you less of one! Your "questions" were veiled insults and not as polite as you want to believe. You are acting like a little victim. Grow up and get a life. I don't bother killfiling people like you because it's just too easy to point out your fallacies and fantasies. -- the volleyballchick I smile every time I read one of your notes "little" indeed. My guess is that the only part of him that is "smaller" than anyone is.... Never mind. I weigh less than he does for sure. Willow, who he called fat first way back when weighs a good forty pounds less than he. -- Lesanne I simply don't care for the OP because of his references to those of us who choose to use the WW plan as weak. No matter what his arguments or discussions, he's an insecure little **** looking for a fight cause someone in his real life made him feel weak. -- the volleyballchick Fruity Sherbet Dessert 1/2 gallon pineapple sherbet, softened 2 packages (8 oz. each) frozen unsweetened raspberries, partially thawed 2 medium firm bananas, diced 1/2 tsp. almond extract Place sherbet in a bowl. Fold in remaining ingredients. Cover and freeze for at least 3 hours. Yield: 2 1/2 quarts (20 servings) One serving (1/2 cup): 133 calories 2 g fat > Just look at these womens' responses to a guy who asked for comments about > a talk show doctor's weight loss recommendations. With these attitudes I [quoted text clipped - 6 lines] > But like I said before, you just come off as a small minded person who > gets stomped on in real life so you go take it out on the usenet. That sounds soooo good... do you know the fiber content? Will~ > Fruity Sherbet Dessert > [quoted text clipped - 20 lines] >> But like I said before, you just come off as a small minded person who >> gets stomped on in real life so you go take it out on the usenet. Oops. Should have added that. It's 3 g. > That sounds soooo good... do you know the fiber content? > Will~ [quoted text clipped - 23 lines] >>> it. But like I said before, you just come off as a small minded person >>> who gets stomped on in real life so you go take it out on the usenet. thanks !! > Oops. Should have added that. It's 3 g. > [quoted text clipped - 25 lines] >>>> it. But like I said before, you just come off as a small minded person >>>> who gets stomped on in real life so you go take it out on the usenet. I bet this would be good with some coconut extract, sounds wonderful, Lee > Fruity Sherbet Dessert > [quoted text clipped - 95 lines] > > -- > > the volleyballchick > Fruity Sherbet Dessert > [quoted text clipped - 9 lines] > One serving (1/2 cup): 133 calories > 2 g fat Sounds pretty good! I might use some slivered almonds on it. Signaturethe volleyballchick honored to be grouped in with Lesanne and Willow The recipe is from the WW New Complete Cookbook but I modify it to suit what is growing in the garden. Today I had a lot of squash, eggplant and one red bell pepper. I sliced them all in thin slices and put in a bowl with balsamic vinegar, olive oil, salt, pepper, garlic and basil. The recipe calls for 4 teaspoons olive oil 1 teaspoon balsamic vinegar 1/2 teaspoon dried basil 3/4 teaspoon salt 1/4 teaspoon pepper It calls for 2 peppers, one zucchini, one squash, one pound of thick asparagus, and one Vidalia onion. Set oven to 450 degrees Cover two baking sheets with non stick foil or spray pam on regular foil. Toss the vegetables with the oil, vinegar and spices. Mix well to coat everything and spread between the two sheets. Bake approximately 20 minutes till light brown. I switch my pans on the racks after 10. Cool and store in a covered container. This will keep several days. Audrey > The recipe is from the WW New Complete Cookbook but I modify it to suit > what is growing in the garden. Today I had a lot of squash, eggplant [quoted text clipped - 17 lines] > > Audrey Yummmm... My vegetabkle consumption was always good, but now I eat whole shruberies at a time! ;) SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! My husband the other day went something like: "Baby, I know we're supposed to eat a lot of vegetables, and that's it's healthy and everything, but I'm about to freaking levitate... " We had burgers with fries that night... he's been happy since then... *grin* Will~ >> The recipe is from the WW New Complete Cookbook but I modify it to suit >> what is growing in the garden. Today I had a lot of squash, eggplant and [quoted text clipped - 22 lines] > My vegetabkle consumption was always good, but now I eat whole shruberies > at a time! ;) Roast some tomatoes with it and then blend them all together with roasted garlic and jalapeno for a great roasted veggie gazpacho. I am totally addicted to gazpacho right now since the tomatoes are starting to come in. Signaturethe volleyballchick > The recipe is from the WW New Complete Cookbook but I modify it to suit > what is growing in the garden. Today I had a lot of squash, eggplant and [quoted text clipped - 17 lines] > > Audrey Gazpacho... oooooh that's a good idea Will~ > Roast some tomatoes with it and then blend them all together with roasted > garlic and jalapeno for a great roasted veggie gazpacho. I am totally [quoted text clipped - 20 lines] >> >> Audrey Sounds great...What is your gazpacho recipe...GG > Roast some tomatoes with it and then blend them all together with roasted > garlic and jalapeno for a great roasted veggie gazpacho. I am totally [quoted text clipped - 20 lines] >> >> Audrey This week's is the one that WW sent out in their latest email newsletter and it's pretty tasty. Grilled Vegetable Gazpacho 1/2 t canned chipotole peppers (I grind the whole can and freeze it) 1/4 t black pepper 1/4 t salt 3 T fresh lemon juice 1 T olive oil 2 T fresh basil 1 c beef or vegetable broth 1 c red onion 1 1/2 c tomatoes 1 c sweet red pepper chunks 1 large clove of garlic Grill the tomoatoes, onions, pepper, and garlic, peel the tomatoes after grilling. Combine tomatoes, red pepper, onion, garlic, broth and basil in a blender; coarsely puree mixture. Pour soup into a pitcher; stir in oil, lemon juice, salt, black pepper and chipotles. Chill for 1 to 4 hours. Garnish with diced cucumber before serving. Yields about 1 cup per serving. Vegetables can be roasted instead of grilling. I use 2 cloves of garlic and a little more chipotole. I also do a fine puree of about 1/3 of the veggies to make a broth and then coarsely puree the rest. Signaturethe volleyballchick > Sounds great...What is your gazpacho recipe...GG > [quoted text clipped - 24 lines] >>> >>> Audrey How to disguise vegetables for people who don't like them, or for small picky brats: wave a magic wand or electric gadget at them! Pasta sauces: rather than chopping them with a knife, blitz them with a food processor! Don't let them go to mush, just let it chop them finer than the usual hand chopping methods. Add in the usual way, and they'll look just like the minced meat by the time they are done! Also a great way of stretching a pound of minced turkey to feed more people than you imagined! You can throw in a few extra vegetables and no-one will know... Soup: the hand held blender is your pal! Blitz the soup to a nice cream. You lose none of the goodness, the kids can't pick out the mushrooms/onions/whatever they are Don't Liking this week, and Auntie Em who never eats vegetables will never know this is a zizzed soup rather than a cream and fat soup! A knife in the dark! Chop those roots into chunks and spice them up with a good doze of Old Bay seasoning and a spritz of olive oil, and bake/roast them. Serve raw with a dip as a separate course! It's amazing what kids will eat this way! Cucumber and courgettes, peppers and carrots, cauliflower and romain hearts, celery and swede/rutabaga... Anything that stays in stick or stiffish leaves will do just fine! Dips can be low fat or even point free! Kate's almost pointless Salsa: 3 plum tomatoes half an onion a green pepper a large clove of garlic a tablespoon or Worcestershire sauce a good shake of Tobasco a teaspoon of sugar Throw the whole lot in the food processor and zizz until it reacheds a nice coarse ground consistency. Either use raw or pop in a small pot, bring though the boil, and simmer gently for 15 minutes to thicken it up a bit. Spicey Yoghurt Dip 1 150g tub of zero fat Greek Yoghurt 1 teaspoon Old Bay seasoning 1 teaspoon dried mixed herbs Beat the three together. That's it - ready to eat with the vegetables! SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! nice, Lee > How to disguise vegetables for people who don't like them, or for small > picky brats: wave a magic wand or electric gadget at them! [quoted text clipped - 49 lines] > http://www.katedicey.co.uk > Click on Kate's Pages and explore! > nice, Lee Thanks. :) I am an experienced experimental cook with a cooked veggie hating sister. SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! These are some great ideas Kate. Thanks for posting them. I'm going to print it off and stick it in my recipe book, as I won't remember what they are when I want to remember! Brenda > How to disguise vegetables for people who don't like them, or for small > picky brats: wave a magic wand or electric gadget at them! [quoted text clipped - 44 lines] > > Beat the three together. That's it - ready to eat with the vegetables! > These are some great ideas Kate. Thanks for posting them. I'm going to > print it off and stick it in my recipe book, as I won't remember what they > are when I want to remember! > > Brenda Thanks. :) I've been cooking a loooong time, and my mum (a most excellent cook) coped with my younger sister's hatred of vegetables by doing stuff like this. SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.