fresh start...new year...let's do it! the scores are wiped clean! let the competition begin again!
i don't know if you guys need a prize. comment some ideas if so.
and how many months should this go for?
Tuesday, January 15, 2008
Monday, December 3, 2007
November
Most people stayed the same this month which is good considering Thanksgiving, weather and all. But Amy G her biggest drop this month! Wahoo! She's been roller blading and taking spinning classes. Congrats!
Tuesday, September 25, 2007
Weight loss success stories
Here's a link to some success stories. I thought some of them were very inspiring. Enjoy!
http://health.msn.com/dietfitness/weightlosssuccess.aspx?GT1=10412
http://health.msn.com/dietfitness/weightlosssuccess.aspx?GT1=10412
Sunday, September 2, 2007
Summer's over...
Let's get back to business! Some of us had a rough August. Let's use Fall weather to our advantage and burn the calories without overheating!
Wednesday, August 22, 2007
Monday, August 6, 2007
A Jazzed Up Tuna Salad
My latest thing is that I make up a salad to have as a quick go-to lunch for the week. This week I made a jazzed up tuna salad. I had it for lunch yesterday and today, and I'm holding myself off from eating the last portion with dinner tonight. Gotta make it last! Generally, I'm not too into the tuna salad thing, but it does make for a more filling salad. Since it turned out well, I'm sharing it with you all.
Here's what I did.. this made 3 good sized salads
1 pouch of tuna (the smaller pouch)
1 cup mixed field greens
1 cup ice burg lettuce
1/2 cup alfalfa sprouts (totally optional, I love them so I added them in)
1 large carrot
5 or 6 mushrooms (again optional, but I love them)
1/3 cup grated parmesean cheese
6 small olives
2 teaspoons white wine vinegar (I had chardonnay vinegar, but your favorite is fine)
1 teaspoon extra virgin olive oil
1 pinch dried tarragon
2 pinches dried dill
1 garlic clove
Salt and Pepper to taste
First chop up your greens (lettuces and sprouts), as finely as desired. This is a good tip I picked up from having 'the original' Cobb Salad from the Brown Derby. Toss and place in each bowl, so you don't overfill. Works out to be about 3/4 cup of greens for each bowl. Dice the carrot and distribute in bowls. Slice mushrooms and distribute.
Next chop very finely 1 clove of garlic. You could roast it first to make it less garlicy... but I dig the full flavor.
Pitt and chop the olives intp bite sized pieces. I had an olive mix, both black and green, that had a very nice marinade.
Next open the tuna and rinse in a mesh colander or bowl. Squeeze dry.
In a bowl mix tuna with vinegar, oil, tarragon, dill, garlic and olive. Mix until all is incorporated well. Taste, add salt and pepper if needed. For me, the olives salted it enough, I did add a few turns of the black pepper.
Distribute the mixture onto salad, top with parmesean cheese. I added a handful of dried cranberries to my salad today, to get the salty-sweet thing going. The tuna flavors the salad, so need for further dressing, though I do like my salads on the dry end.
Give it a try and let me know how you like it!
Here's what I did.. this made 3 good sized salads
1 pouch of tuna (the smaller pouch)
1 cup mixed field greens
1 cup ice burg lettuce
1/2 cup alfalfa sprouts (totally optional, I love them so I added them in)
1 large carrot
5 or 6 mushrooms (again optional, but I love them)
1/3 cup grated parmesean cheese
6 small olives
2 teaspoons white wine vinegar (I had chardonnay vinegar, but your favorite is fine)
1 teaspoon extra virgin olive oil
1 pinch dried tarragon
2 pinches dried dill
1 garlic clove
Salt and Pepper to taste
First chop up your greens (lettuces and sprouts), as finely as desired. This is a good tip I picked up from having 'the original' Cobb Salad from the Brown Derby. Toss and place in each bowl, so you don't overfill. Works out to be about 3/4 cup of greens for each bowl. Dice the carrot and distribute in bowls. Slice mushrooms and distribute.
Next chop very finely 1 clove of garlic. You could roast it first to make it less garlicy... but I dig the full flavor.
Pitt and chop the olives intp bite sized pieces. I had an olive mix, both black and green, that had a very nice marinade.
Next open the tuna and rinse in a mesh colander or bowl. Squeeze dry.
In a bowl mix tuna with vinegar, oil, tarragon, dill, garlic and olive. Mix until all is incorporated well. Taste, add salt and pepper if needed. For me, the olives salted it enough, I did add a few turns of the black pepper.
Distribute the mixture onto salad, top with parmesean cheese. I added a handful of dried cranberries to my salad today, to get the salty-sweet thing going. The tuna flavors the salad, so need for further dressing, though I do like my salads on the dry end.
Give it a try and let me know how you like it!
Thursday, August 2, 2007
Miracle Treat Day
I wish I'd found the miracle treat, one with no fat, no calories but tastes like it has tons of both. Instead I found that Dairy Queen is having Miracle Treat Day on Thursday, August 9th. If you buy a blizzard on this day, Dairy Queen will donate 100% of the profits to the Children's Miracle Network. (Who gets the calories?)
Check out www.miracletreatday.com for more information. You can pledge to buy a blizzard for someone else on the site. Maybe pledge one to your skinnest friend, you'll start to look smaller when you're standing next to them.
Check out www.miracletreatday.com for more information. You can pledge to buy a blizzard for someone else on the site. Maybe pledge one to your skinnest friend, you'll start to look smaller when you're standing next to them.
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