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Weight Loss Forum / General Topics / August 2004Food & Exercise -- 8/19/2004
Food: 9:00 (home): 30g More & Less cereal, 30g All Bran, 22g whey protein, 1 cup skim milk 12:15 (work, brought from home): sandwich w/ 2 slices whole grain bread, 78g ham, 2 slices f/f cheese 3:15 (work, brought from home): energy bar 5:30 (during workout): banana 7:30 (out shopping): 1 oz. mixed nuts 9:15 (home): 2 poached eggs on 1 slice whole wheat toast w/ 3 slices melted f/f cheese Totals: 1422 calories, 41g fat (26%), 166g carbs (47%), 119g protein (34%) Exercise: 1:00 -- 2 mile brisk walk 5:00 -- Olympic lifting Shoulder warmups Clean classic from blocks: 2x3x25kg/55lbs; 1x3x27.5/60.5; 3x3x30/66 Snatch pulls: 2x5x30/66; 1x5x32.5/71.5; 3x5x35/77 Jerks in the cage: 2x5x20/44; 1x3x25/55; 3x3x30/66 Abs: Situps on decline bench, tossing medicine ball to Ahmed at top of situp, then catching it when he throws it back before going back down -- 2x10 Skipped cardio tonight -- had errands to run, and it was just my 20-minute easy bike day. Chris 262/141/ (145-150) >Abs: Situps on decline bench, tossing medicine ball to Ahmed at top of >situp, then catching it when he throws it back before going back down >-- 2x10 I've done those with my trainer. Another one we've done, he throws the medicine ball at the ball of my feet, while I'm on my back with feet in air bent 90 degrees. I throw ball back to him with my feet. Barbara Barbara Hirsch, Publisher OBESITY MEDS AND RESEARCH NEWS The latest in obesity research and weight loss drug development http://www.obesity-news.com/ 19 August 2004 08.50 1 apricot 12.00 "Pickers" while making supper: sucked mango stone to remove flesh adhering to it 3 grapes 2 olives licked fingers clean of adhering avocado pear! (Which is all very well, but shows how easy it is to eat without thinking about it!) 12.30 1 tin Baxters' carrot and butterbean soup (224 kcal) 1 sandwich made with 2 slices wholemeal bread, Tesco Healthy Eating Ardennes Pate, and 6 slices cucumber 20.30 1/2 packet Tesco Sweet and Crunchy Salad 2 tablespoons "nice bits" salad (tomato, avocado pear, cucumber, pepper; a little Tesco Healthy Eating Tomato and Basil dressing 2 small boiled new potatoes 1/2 salad made from 2 hard-boiled eggs, 2 oz Feta Cheese, 10 olives, a tablespoon of yogurt, some chives, all chopped and mixed together Medium bowl fresh fruit salad 10.00 small piece Feta cheese and 1/4 small boiled new potato Exercise: 1.5 hours ice-skating, including 30 minutes social dance Pedometer: 8768 steps (not worn on the ice)  SignatureAnnabel - "Mrs Redboots" 90/88/80kg >>Abs: Situps on decline bench, tossing medicine ball to Ahmed at top of >>situp, then catching it when he throws it back before going back down [quoted text clipped - 3 lines] >medicine ball at the ball of my feet, while I'm on my back with feet >in air bent 90 degrees. I throw ball back to him with my feet. Are you catching it with your feet or just rebounding it? Catching seems like it would be pretty hard. Chris >Are you catching it with your feet or just rebounding it? Catching >seems like it would be pretty hard. Ok, rebounding. But since he doesn't have "perfect pitch" I adjust my legs to get the ball on the ball of my feet so I can return in. Barbara Barbara Hirsch, Publisher OBESITY MEDS AND RESEARCH NEWS The latest in obesity research and weight loss drug development http://www.obesity-news.com/ >>Are you catching it with your feet or just rebounding it? Catching >>seems like it would be pretty hard. > >Ok, rebounding. But since he doesn't have "perfect pitch" I adjust my >legs to get the ball on the ball of my feet so I can return in. I'm sure that's challenging enough. But catching it sounded **really** tough! Chris B.F - 1 toast w/margarine 1 cup 1% milk 1 tbsp peanut butter (for toast) Lunch - 1 cup spaghetti and hamburger (leftovers, wasn't great) Snack - (got some groceries in the house!!!) 1/4 cup? (100g container) ff source yogurt (vanilla and citrus blend, DELISH!!!! Tasted like a creamsicle!) 1 peach Dinner - Salad w/french dressing (realized I like oil/vinegar dressings) 1 soft taco - 1 10in tortilla shell - 1 tbsp beans from a can - 1 tbsp Ground Beef - lettuce - green peppers Before bed snack - 1/2 cup of Kellogs Viva Soy 1/2 cup milk 2 strawberries Exercise - Washed a 75lb german sheppard who doesn't like the bath Water - 1 ltr Total calories for the day 1540 It was a "nothing much to do" day. I read a book most of the day. Taking a day off from doing work. The bowl of cereal was a last minute thought. I knew that if I didn't have it, I'd go to bed thinking about it and be starving in the morning which I didn't want because I had to run out first thing to do laundry. -- Cp 267/229/150 "You don't want to lose what you've worked for" Cplus wrote in alt.support.diet on Fri, 20 Aug 2004: >Snack - (got some groceries in the house!!!) > 1/4 cup? (100g container) ff source yogurt (vanilla and citrus >blend, DELISH!!!! Tasted like a creamsicle!) If you're missing "creamsicles" (a type of ice-cream, no?), what you can do is put your yogurt through an ice-cream machine, and it is an *excellent* substitute. You *can* freeze it without a machine, but you really do need to stir it every 20 minutes or so, and eat it at once once frozen, as it gets incredibly hard. But then, if you freeze it in cartons holding as much as you (and your family, if applicable) will eat at one meal, you can let it thaw a bit before serving. SignatureAnnabel - "Mrs Redboots" 90/88/80kg > Cplus wrote in alt.support.diet on Fri, 20 Aug 2004: > [quoted text clipped - 12 lines] > Annabel - "Mrs Redboots" > 90/88/80kg nope, not missing creamsicles. I do think they are mighty tasty though. Normally yogurt seems to be a bit on the sour side but this one wasn't at all. I don't know if you want a couple tweaks or not but I'll post'm and you can delete'm if they're not welcome. Could probably skip the margarine on the toast if you're adding peanut butter anyway. Shouldn't need it. Especially if it's natural peanut butter, margarine will only risk a trans-fat sneaking into your healthy breakfast. Swap the hamburger with ground turkey. The difference should hide quite nicely in both the spaghetti lunch and taco dinner. I'd also swap the 1% milk for soymilk but apparently that's a taste not everyone is fond of. Multi-vitamin? 185/140/155/160 > B.F - 1 toast w/margarine > 1 cup 1% milk [quoted text clipped - 36 lines] > > "You don't want to lose what you've worked for" > 185/140/155/160 Rob, I'm just curious about your numbers... Starting weight 185, then? Are you now at 140 and want to be 155? Elly >>185/140/155/160 > > Rob, I'm just curious about your numbers... Starting weight 185, then? Are > you now at 140 and want to be 155? > > Elly I dropped from 185 to 140 eight years ago. That was a serious overshot. Currently 155 and hoping to make 160. At that point I might try to cut my bodyfat% enough to return to 155, but I need the muscle mass first, so I didn't bother posting that future goal. Is there a better way to display my numbers so they're less confusing? 185/140/155/160 > >>185/140/155/160 > > [quoted text clipped - 9 lines] > > Is there a better way to display my numbers so they're less confusing? Thank you for answering! No, they are fine. I was just wondering... Elly Rob wrote in alt.support.diet on Fri, 20 Aug 2004: >I'd also swap the 1% milk for soymilk but apparently that's a taste not >everyone is fond of. No, indeed - I can't bear it! Actually, I don't like milk at all, except in cooking. SignatureAnnabel - "Mrs Redboots" 90/88/80kg > I don't know if you want a couple tweaks or not but I'll post'm and you > can delete'm if they're not welcome. [quoted text clipped - 13 lines] > > 185/140/155/160 Certainly I don't mind!! :) but here's my take. It isn't natural peanut butter (although I'm looking into that option since we're running on the ends of the processed stuff). It's also non-hydrogenated margarine (doesn't everything seem to be now a days?). I could skip the step that's true, but I find toast dry without margarine regardless of what I put on it afterwards. Quirky I suppose. Perhaps when I'm looking into the nitty gritties of my meals I'll attempt that step. Who knows, I may like it. For now my focus is on eating better, regularly. We have done the hamburger swap as well as done a hamburger/soy mixture. We've tried just the soy mixture but it doesn't taste right. Most often the hamburger is used to flavour the tomato soup that we add as sauce. I don't plan to have this often, or at the very least have it only as a side dish to a huge salad. It's not very nutritious and I always seem to be hungry an hour or two later. As for the milk. I've tried soy and I just can't get used to the taste. It tastes almost sour to me. I do LOVE skim though. We had it in the house for awhile but for the sake of the people who don't like skim and are used to 2% we comprimised and bought 1%. I'm still gunning to go back to skim though. Thanks for the comments!!! They are very helpful and I always try to read them with an open mind. Cp > It isn't natural peanut butter (although I'm looking into that option > since [quoted text clipped - 6 lines] > Who > knows, I may like it. For now my focus is on eating better, regularly. My husband is the same way - margarine and pb. We use brummel & brown (no trans fat) margarine and natural PB - though his is the kind with honey. > We have done the hamburger swap as well as done a hamburger/soy mixture. > We've tried just the soy mixture but it doesn't taste right. Most often > the > hamburger is used to flavour the tomato soup that we add as sauce. The only soy crumbles I've found that could stand up to a sauce or other dish are the boca ones. Morningstar farms ones turn to complete mush and others have odd tastes. My husband will eat the boca stuff, so I use it in chili as a 50/50 mixture with chopped beef. I use it in other dishes for myself. Sounds like you're doing ok so far, working your way into a better WOE. It isn't an overnight process and it takes time to find things that will work for you in the long run. Jenn > > It isn't natural peanut butter (although I'm looking into that option > > since [quoted text clipped - 26 lines] > > Jenn We buy our soy from the health food store, not sure if it's got a brand name attached to it. Normally the half/half is almost non detectable for things like tacos, spaghetti and the like. I'm not sure if I'd ever try making burgers out of it though as it seems it would dry out quickly. Thanks for the positive comments!!! That's exactly what I'm trying to do. To work it in gradually so that it just becomes the "norm" and not anything "diet" like. <snip> > We buy our soy from the health food store, not sure if it's got a brand name > attached to it. Normally the half/half is almost non detectable for things > like tacos, spaghetti and the like. I'm not sure if I'd ever try making > burgers out of it though as it seems it would dry out quickly. I draw the line at burgers. I haven’t found anything that replaces ground beef there. Turkey, soy, veggie, they all fail my taste bud test. A lot of recipes and restaurants serve them with bacon on them. If they’re going to add bacon fat, why bother avoiding beef fat? They’re both saturated animal fats, right? I’ll take it home-made with lean ground sirloin, barbecued and dropped on a whole wheat bun. I’ll find other meals to sacrifice saturated fats in later. Rob 185/140/155/160 Rob wrote in alt.support.diet on Sat, 21 Aug 2004: >I draw the line at burgers. I haven’t found anything that replaces >ground beef there. Turkey, soy, veggie, they all fail my taste bud >test. A lot of recipes and restaurants serve them with bacon on them. >If they’re going to add bacon fat, why bother avoiding beef fat? >They’re both saturated animal fats, right? If you make them at home, you can use lean back bacon, with all the fat cut off. >I’ll take it home-made with lean ground sirloin, barbecued and >dropped on a whole wheat bun. I’ll find other meals to sacrifice >saturated fats in later. Actually, I have a very good recipe for lentil burgers on my web page; they are not the same thing as a hamburger, of course, but they are delicious in their own right! http://www.amsmyth.demon.co.uk/Recipes/Burgers.html SignatureAnnabel - "Mrs Redboots" 90/88/80kg >>I don't know if you want a couple tweaks or not but I'll post'm and you >>can delete'm if they're not welcome. [quoted text clipped - 23 lines] > I'm looking into the nitty gritties of my meals I'll attempt that step. Who > knows, I may like it. For now my focus is on eating better, regularly. <snip> I have a feeling you're going to be turned off by the "dry" taste of natural peanut butter. Just a hunch from your post above. Many have a tough time giving up the sugary taste and creamy texture of Skippy, Jif, etc. If you can't switch to natural peanut butter, try to keep to crunchy varieties. Peanuts are good, it's the stuff around them that's bad. The more peanuts in the jar, the less room for the bad stuff. 185/140/155/160 Rob wrote in alt.support.diet on Sat, 21 Aug 2004: >I have a feeling you're going to be turned off by the "dry" taste of >natural peanut butter. Just a hunch from your post above. Many have a >tough time giving up the sugary taste and creamy texture of Skippy, >Jif, etc. If you can't switch to natural peanut butter, try to keep to >crunchy varieties. Peanuts are good, it's the stuff around them that's >bad. The more peanuts in the jar, the less room for the bad stuff. It's funny, peanut butter sold here is salty, not sweet - one makes it into a sandwich with salad fillings, not jam! I have tried American brands and rather dislike them. SignatureAnnabel - "Mrs Redboots" 90/88/80kg > >>I don't know if you want a couple tweaks or not but I'll post'm and you > >>can delete'm if they're not welcome. [quoted text clipped - 34 lines] > > 185/140/155/160 Another problem. I hate chunks :D. I don't even like the big clumps of strawberries in my jam. I don't know why. I just hate eating lumpy stuff with toast. With the margarine the p.b may not taste so bad... hopefully?! I do make one exception to the margarine rule. I don't eat cream cheese and margarine together.... anymore :D. I find that having just the cream cheese is fine. Maybe I'll find that to be the case with p.b. Who knows. You know what. Next time I have it I think I will try to do a pb solo. I'll let you know what I think. <snip>> > We have done the hamburger swap as well as done a hamburger/soy mixture. > We've tried just the soy mixture but it doesn't taste right. Most often the > hamburger is used to flavour the tomato soup that we add as sauce. I don't > plan to have this often, or at the very least have it only as a side dish to > a huge salad. It's not very nutritious and I always seem to be hungry an > hour or two later. Have you ever tried making sauce with Tuna? Instead of adding ground beef or pork, toss in can of drained chunk white Albacore Tuna in water. It will break down and certainly doesn't taste like a hamburger or sausage sauce but I use it to change things up a bit. Sort of a quick and cheap Italian Seafood dish. I could use higher quality fish, but I save those for fish tacos. 185/140/155/160 > <snip>> > > [quoted text clipped - 13 lines] > > 185/140/155/160 I have never done that.. nor would I have thought of using that. Marinara (sp?) fish sauces don't sound all that appealing, but then again I'm not one for cream sauces either so it may work. I'll pass it by my sister and see what she thinks. >> <snip>> >> > [quoted text clipped - 25 lines] > for cream sauces either so it may work. I'll pass it by my sister and see > what she thinks. Red clam sauce! Yum! Jenn who has put shrimp in spaghetti sauce Cplus wrote in alt.support.diet on Sat, 21 Aug 2004: >It isn't natural peanut butter (although I'm looking into that option since >we're running on the ends of the processed stuff). It's also [quoted text clipped - 3 lines] >I'm looking into the nitty gritties of my meals I'll attempt that step. Who >knows, I may like it. For now my focus is on eating better, regularly. I dropped spreading anything on my toast other than the top layer, if that makes sense, about 10 years ago; the odd time a daughter or husband has forgotten and spread butter or olive oil spread as well as marmalade or whatever, I've found I've not liked it! It's amazing what you get used to - I used to slather butter on 1/4" thick.... I wish I still did, then I could give it up again.... >We have done the hamburger swap as well as done a hamburger/soy mixture. >We've tried just the soy mixture but it doesn't taste right. Most often the >hamburger is used to flavour the tomato soup that we add as sauce. I don't >plan to have this often, or at the very least have it only as a side dish to >a huge salad. It's not very nutritious and I always seem to be hungry an >hour or two later. What works, if you are cooking mince rather than burgers, is to dry-fry it and then pour off the excess fat. If it is burgers, cook them under the grill rather than frying them, to allow excess fat to drain. This works for sausages, too. >As for the milk. I've tried soy and I just can't get used to the taste. It >tastes almost sour to me. I do LOVE skim though. We had it in the house >for awhile but for the sake of the people who don't like skim and are used >to 2% we comprimised and bought 1%. I'm still gunning to go back to skim >though. Husband won't allow skimmed milk, and as he's the one who drinks it, we buy semi-skimmed. I think that is the same as your 1 or 2%. SignatureAnnabel - "Mrs Redboots" 90/88/80kg >Husband won't allow skimmed milk, and as he's the one who drinks it, we >buy semi-skimmed. I think that is the same as your 1 or 2%. My DH actually prefers skimmed milk - he certainly doesn't need to watch his weight. Whereas I don't enjoy it and buy semi-skimmed for myself. I just have a bit less of it and work it into my daily intake. It's probably quite a good thing, as my fat intake tends to be rather low. janice 233/179/133 >>Husband won't allow skimmed milk, and as he's the one who drinks it, we >>buy semi-skimmed. I think that is the same as your 1 or 2%. [quoted text clipped - 7 lines] >janice >233/179/133 My mother started buying skim back in the 1950s, when I was in grade school; my father's doctor had recommended he drink it. I'm not sure I liked it that much at first but I quickly grew used to it. It's the only kind I've drunk ever since then, and I don't really care for other kinds. Chris 262/141/ (145-150) >>>Husband won't allow skimmed milk, and as he's the one who drinks it, we >>>buy semi-skimmed. I think that is the same as your 1 or 2%. [quoted text clipped - 16 lines] > Chris > 262/141/ (145-150) Same here, I began drinking it at an early age and got so used to it that whole milk made me gag & 2% was even too rich. Jenn Food: Breakfast: 1/2 green apple Lunch: pastry filled with cheese & light yoghurt (2 pastries; 170 g yoghurt) Snack: scrambled eggs, tomato (1 ts olive oil, 2 eggs, 1 tbs light cream, salt and pepper; 1/2 tomato) Dinner: "Satarash" w/melted cheese (1 portion - Slavic dish made of peppers; 1 ts olive oil, 1 onion, 2 yellow peppers, 1 tbs Tamari soy sauce, 1 tbs light cream, 4 tbs tomato sauce, a few drops Tabasco; 2 slices melted cheese for toast) Water = 9 cups Sparkling water = 3 cups vitamin C drink Exercise: walking (during shopping; half of the time active walking) = 1 hr + walking (pushing stroller), 15 minutes According to Fitday = 45 grams of carbs, and 133 calories burned. Elly breastfeeding mom of a 10mo, following the balanced low carb WOE Mid July 2004: 195.8 / 187 / mini-goal by August 22nd: 184.8 (to 187 lbs- reached) sometime in the (distant) future: 150 lbs |
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