kas359 - Member

kas359

Joined October 2007

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Weight History

Start Weight

203.0 lb

Lost so far: 17.0 lb

Current Weight

186.0 lb
Performance: losing 0.5 lb a week

Goal Weight

125.0 lb

Still to go: 61.0 lb

Previously, I weighed 236 I managed to get down to 175, however, then managed to put 25lbs back on. So I'm here. Originally I've done weight watchers and I recently tried it again but I think I was consuming too many carbs. Now I'm trying the South Beach diet. I'm eating lots of vegetables and lean protein primarily. I'm kind of nervous to start right before Christmas and New Years but I'm not going to put it off any longer. I am determined to lose weight!

If you come across this and want to be a diet buddy, feel free to friend me. Good luck everyone!

kas359's Weight History

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kas359's Cookbook

cals: 114kcal | fat: 7.93g | carbs: 8.68g | prot: 3.33g

Peanut Butter Cups

These awesome cups taste just like peanut butter ice cream.

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kas359's Latest Posts

Are you BORN TO BE WILD?? --->Challenge!
Yesterday went well. I had a busy day and knew I wouldn't be able to get home until 8. So around 4 I ran across the street and made a salad, which turned out to be a great decision. It got me through a meeting and my step aerobics class. The class went great by the way; I kicked it's butt!

So yeah having extra healthy food helped me avoid chocolate at work; this is a great resolution.

posted 29 Feb 2008, 06:43

Are you BORN TO BE WILD?? --->Challenge!
Yesterday was day 2 and it went well at work. However, last night after my workout I may have snacked too much. I need to go grocery shopping to buy more healthy snacks and food. Today should be good though....busy, busy, busy and not as much time to snack.

posted 28 Feb 2008, 11:58

Are you BORN TO BE WILD?? --->Challenge!
Okay so yesterday was my first day of the resolution. I avoided eating any chocolates found on my managers desk, which is right next to me. However, I did slip up a bit. I am determined to do really well today to really help my resolution make an impact. I brought some more healthy snacks in again and don't have any meetings right after work so I can go straight to the gym.

GO BLUE BUGATTIS!

posted 27 Feb 2008, 09:33

Are you BORN TO BE WILD?? --->Challenge!
Wow this challenge is perfect. I was just writing about what I wanted to commit to in my journal. So recently my manager brought in a bunch of dove dark chocolate candies and I have been nibbling a little too frequently. So my resolution is to bring more veggies/fruit in to snack on during work. Today I brought in an extra snack of sliced cucumber to go w/ my other snacks. Will post tomorrow about how the avoiding chocolate goes.

posted 26 Feb 2008, 09:52

Are you BORN TO BE WILD?? --->Challenge!
Okay I was trying to think of something that I wanted to change. I figured my blood pressure and cholestrol are pretty good; what do I want to change? Then it hit me; PMS!

I found that calcium (over three months) and magnesium can help ease the symptoms ( http://www.drweil.com/drw/u/id/ART00698 ). I found that salmon and spinach are excellent sources. I have actually never cooked fish before and figured it was about time I tried.
Wild Salmon and Vegetables
Ingredients
8 fingerling potatoes (about 8 ounces)
4 small red onions, cut into 1-inch slices (about 1 pound)
4 Vidalia spring onions, quartered (about 8 ounces)
4 cipollini onions (about 4 ounces)
2 cups sliced fennel (about 7 ounces)
1 tablespoon extravirgin olive oil
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
4 (6-ounce) salmon fillets
2 cups pea tendrils or baby spinach
1/4 cup Preserved Lemon Vinaigrette

Preparation
Prepare grill.
Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.

Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.

Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

Yield
4 servings

Nutritional Information
CALORIES 307(47% from fat); FAT 16.2g (sat 4.1g,mono 8.1g,poly 3.6g); PROTEIN 24.3g; CHOLESTEROL 57mg; CALCIUM 65mg; SODIUM 515mg; FIBER 2.8g; IRON 1.3mg; CARBOHYDRATE 15.7g

Will post on how the cooking goes later in the week; hopefully well.

posted 18 Feb 2008, 14:13

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kas359's Recent Food & Exercise

	1/4 cup shredded non-fat cheddar cheese kraft
	1 small cucumber
	3 medium zucchini
	Desk Work
	Exercise machine (moderate)
	Dance (fast step, aerobic)

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