julie13 - Member

julie13

Joined March 2010

Posts

128

Following

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Weight History

Start Weight

279.0 lb

Lost so far: 125.0 lb

Current Weight

154.0 lb
Performance: losing 0.3 lb a week

Goal Weight

170.0 lb

Still to go: 16.0 lb

I am 44 years old and started my Journey on July 23rd 2009 at 435 pounds. The Journey -- I have been on a journey my whole life trying to figure out what it is and what it takes to be fit and healthy. I have been battling the bulge since early childhood. Food and desserts (sweets) were always rewards when I was growing up.

I've been on every diet under the sun that exist for weight loss.

On that day (July 23,2009) I hit rock bottom and couldn't stand to look into a mirror, because all I saw was a whale at 435 pounds and I was so ashamed. I began the body bugg calorie management system and have taken off 275 pounds.

From health issues to excuses I decided it was time to take care of myself. I do have the bodybugg and it has helped me so much in understanding calories in - calories out ..in other words I need to move my arse a whole lot more than I thought... my goal is to get to 170 lbs. Based on my results so far I figure I should be there by September/October of this year. I do understand that I will need to continue to count calories for the rest of my life to maintain my goal. I have two fabulous children 21 & 16 and they support me in every way. I am blessed.

I think I just may be addicted to something really good for me.

julie13's Weight History

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julie13's Latest Member Challenges

Walk A Step

status:	Completed
ended:	28 Jun 10
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julie13's Cookbook

cals: 105kcal | fat: 2.76g | carbs: 17.99g | prot: 2.12g

Baby Red Potato Salad

Delicious non-traditional potato salad.

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julie13's Latest Posts

Secret to Success
Being accountable for everything you put in your mouth is essential!!

posted 26 May 2010, 21:11

Vegetarian Stuffed Peppers
3 green and/or red peppers, halved length-wise seeded.
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano.
1 pkg (12 oz.) frozen vegetarian crumbles.
1/2 cup drained, chopped, pimento stuffed olives.
1 pkg (5.6 oz.) toasted pine nut couscous.
1 1/2cps Italian-style shredded cheese (6 oz.)

Preheat oven to 350. Place peppers, cut side up, in 13 x 9 baking dish. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add tomatoes with juices, crumbles and olives; cook, stirring, until hot and bubbly, 3-4 minutes. Add couscous with flavor packet and 1/2 cup of water; cover. Remove from heat; let stand 5 minutes. Stir. Fill peppers with couscous mixture; top with cheese. Pour 1/3 cup water into bottom of baking dish; cover lightly with foil. Bake 20 minutes. Remove foil. Bake until cheese is melted, 10 minutes. If desired, garnish with parsley sprig.

Servings: 6
Calories: 307
Protein: 26 g.
Fat: 9 g. (4 g. saturated)
Trans fat: 0 g.
Chol.: 20 mg.
Carbs.: 36 g.
Sodium: 1,262 mg.
Fiber: 6 g.
Sugar: 7 g.
Kitchen time: 20 minutes
Total time: 50 minutes

These are delicious!

posted 02 May 2010, 13:47

Stubborn Belly Fat
True it is a myth a spot losing.... however, this is just an idea on how to help break down the compounds in belly fat. Just as how certain vegetables are good for different parts of your body = ) Sprouts are delicious!! I liked your ideas on your protein drinks. The black cherry coffee sounded really good.

posted 28 Apr 2010, 10:35

Stubborn Belly Fat
One of those cool tricks is the use of cruciferous vegetables to help fight against stomach fat.

Cruciferous vegetables such as broccoli, cauliflower, brussels sprouts, kale, cabbage, etc. contain very specific and unique phytonutrients such as indole-3-carbinol (I3C) that help to fight against these estrogenic compounds...

And by fighting against these belly fat stimulating estrogenic chemicals, this is just 1 more step in helping you to win the battle against abdominal fat!

So there you go... just another excuse to do what mom always told you and eat more broccoli!

I've really learned to like brussells sprouts in the last year too... Melt a little cheese on them and some garlic and they're great!

posted 28 Apr 2010, 09:58

Butternut Squash Tacos ...keep getting unexpected error when trying to submit recipe
These tacos bring you lots of vitamin A, as well as vitamin C, potassium, manganese and folate.

3 tablespoons extra virgin olive oil

2 pounds winter squash, such as butternut or banana squash, peeled and cut in 1/2 inch dice

Salt to taste

2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced

1/2 cup plain low-fat yogurt

1/4 pound Mexican queso ranchero or feta

8 corn tortillas

1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side; shake the pan to turn the squash or use tongs. Cook for another five to 10 minutes, shaking the pan often or stirring with a wooden spoon, until the squash is nicely browned and tender when pierced by a knife or skewer. Season to taste with salt, and transfer to a bowl. Repeat with the remaining olive oil and squash.

2. When the second batch of squash is tender, return the first batch of squash to the pan and stir everything together. Add the chipotles, and toss in the pan for one more minute. Remove from the heat, stir for a minute and then stir in the yogurt. Keep warm while you heat the tortillas, but don’t allow the yogurt to boil or it will curdle.

3. Heat the tortillas. Fill the bottom of a steamer with 1/2 inch of water, and bring to a boil. Meanwhile, wrap the tortillas in a heavy kitchen towel, and place in the steamer basket above the boiling water. Cover tightly and steam one minute, then turn off the heat but do not uncover. Let stand for 15 minutes.

4. Pass the hot tortillas, and top with the squash. Sprinkle on the queso fresco, fold the tortillas over and enjoy.

Yield: Eight tacos.

Advance preparation: The cooked squash will keep for a few days in the refrigerator, without the addition of the yogurt. Reheat on top of the stove or in a microwave, then stir in the yogurt and proceed with the recipe.

Nutrition information per taco: 178 calories; 9 grams total fat; 3 grams saturated fat; 14 milligrams cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 246 milligrams sodium (does not include salt added during cooking); 5 grams protein

posted 23 Apr 2010, 23:32

julie13 has submitted 5 posts