LJinFLA

Start Weight:(04 Feb 13) 149.5 lb
Current Weight:(04 Feb 13) 149.5 lb
Goal Weight:120.0 lb
following: Atkins
performance: Steady

FatSecret member since: 04 Feb 13

LJinFLA's Weight History


LJinFLA's Latest Member Challenges

35
  High Protein / Low Carb Challenge
status: Completed
ended: 04 Mar 13
view progress
 
 


LJinFLA's Cookbook

cals: 304kcal | fat: 12.43g | carbs: 6.55g | prot: 40.16g
Cheesy Beef Bake
A quick toss-together and bake meal that's great for hungry families.
cals: 417kcal | fat: 17.84g | carbs: 2.23g | prot: 58.73g
Parmesan Crusted Pork Chops
Pork chops with a flavorful parmesan coating.
view complete cookbook

LJinFLA's Latest Posts

HELP!
Day 13 and I stalled out for a couple of days, too. It happens. I'm just taking it one day at a time and if I need to, I'll stay in Induction for another week. No stress! It's B-A-D for you! Wishing you all the best!
posted 04 Feb 2013, 22:09
MIMs
MIM are a life-saver! Google up the pumpkin one, it ROCKS!!
posted 04 Feb 2013, 22:02
New here
Yeah, love the flight plan quote. Thirteen days and counting and I'm searching for recipes all over the place to keep me on track. I have found a life-saver recipe, maybe this will help: 2 1/2c Heavy Whipping Cream (Make sure you check it. It has zero carbs.), 6 eggs, 1 TB Sugar Free Vanilla syrup, 12 squirts of liquid Splenda. Bring the cream to almost boiling. In a bowl whisk the eggs, vanilla syrup, and splenda. Temper the eggs by adding small amounts of heated cream into the eggs and whisking, then pour it all back into the pan. Whisk until thickened and refrigerate. This has saved both my daughter and I on several occasions when we want that something sweet. Hope it helps.
posted 04 Feb 2013, 21:54
LJinFLA has submitted 3 posts

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LJinFLA's journal

04 February 2013

Actually started on Jan 20, 2013 at 156.5lbs.
on diet Atkins  

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Atkins Recent Activity

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