So this weekend I fell off the bandwagon.
I have been hovering right at 250 lbs... That is good its 51 lbs off but I mean I am STUCK!!!!! This no running thing is killing me but I plan on easing back into it this week!!! We shall see how that goes!
But this weekend I fell off that bandwagon and hit the ground hard! I'm not talking oh I snuck a few Oreo cookies in here or eh I had a piece of fried food there... NOPE I MEAN I STEPPED ON THE SCALE MONDAY MORNING AND I WEIGHED IN AT 257! 7 pound weekend!!!! WOW...
time to step this into overdrive!
2.20.2012
2.02.2012
Thirsty Thursdays...
Sorry for no blog last week. I usually only blog on Thursdays as its weigh in day. Well I had an x-ray on my left leg on Tuesday. Waiting to go and talk with the doc. I have not been able to run for the past 2 weeks. This has put a hamper on my training for tough mudder... But tough mudder has been pushed back to hopefully I will get back to running soon! When I try to run my left ankle and knee swell up and cause me to limp. This happens after about a quarter of a mile. The Doc is thinking stress fractures in my fibula or tibula bones... He said a classic case of too much too soon.... I never was used to running long distances hell running at all. Doc said that usually it would take a few years to go from never running at my weight I was to work myself up to 6-7 miles. I did it in 6 months, but started to have pains after about 4 months. But like any other red blooded American that has play sports, I had that mentality of "FIGHT THRU THE PAIN" it will get better. He said that was the worst thing I could have done. So now I am taking some anti inflammatory and icing 2 times a day while not running. I do bike and walk and even elliptical just can not run. I have seen wait loss slow down considerably since not being able to run. I was so used to losing 4 lbs here and 3 lbs there, now its either 0.4 lbs or sometimes 1 lbs here but sometimes now its 0... But the good news is that its not going up. What can I do to boost this back up without running..... I am going to try longer walks, (must do on treadmill or flat ground was told because of leg) maybe elliptical longer. We will see. Going to try a few different things...
Now everyone knows this Sunday is SUPERBOWL Sunday... This means food food food! So what do YOU plan on doing to prepare for it????
I am making some wings this year along with some other healthy choices. Turkey Chili dip with some chips also. As long as I plan then I should be ok. Its a no drink weekend I am having this weekend so we shall see if I have the same results at the scale as I did last time.
Weight in was today as always. I stepped on the scale and lost 1 lbs this week! Hoping for 2.5 next week. We shall see!
7 ww pts if cut into 8 pieces
4 ww pts if cut into 16 pieces
Crust
(Chocolate Prepared Grahm Cracker Crust)
Filling
3 (8-oz.) pkg. cream cheese, softened
6 table spoons of Splenda
3/4 cup egg beaters
3/4 cup whipping cream
1/4 cup green crème de menthe
Garnish
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped
Directions:
Step 1 Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add
sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup
whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
Step 2 Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when
gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
Step 3 Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
Step 4 Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl,beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
Now everyone knows this Sunday is SUPERBOWL Sunday... This means food food food! So what do YOU plan on doing to prepare for it????
I am making some wings this year along with some other healthy choices. Turkey Chili dip with some chips also. As long as I plan then I should be ok. Its a no drink weekend I am having this weekend so we shall see if I have the same results at the scale as I did last time.
Weight in was today as always. I stepped on the scale and lost 1 lbs this week! Hoping for 2.5 next week. We shall see!
Creme de Menthe Cheesecake
7 ww pts if cut into 8 pieces
4 ww pts if cut into 16 pieces
Crust
(Chocolate Prepared Grahm Cracker Crust)
Filling
3 (8-oz.) pkg. cream cheese, softened
6 table spoons of Splenda
3/4 cup egg beaters
3/4 cup whipping cream
1/4 cup green crème de menthe
Garnish
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped
Directions:
Step 1 Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add
sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup
whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
Step 2 Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when
gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
Step 3 Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
Step 4 Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl,beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.
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