Joined August 2010
Weight History

Start Weight
162.0 lb
Lost so far: 26.5 lb

Current Weight
135.5 lb
Performance: losing 0.1 lb a week

Goal Weight
130.0 lb
Still to go: 5.5 lb
Realized this bio is way out of date, so here's an updated one! Fatsecret veteran in my 30's, though an intermittent user at times. Over the last year or so I've been focusing on getting into a regular fitness routine and eating more whole foods and vegetables. I love to cook, love good food, and love good beer. I also love to travel and visit other cities, which generally involves lots of walking, running, eating, and drinking. Repeat.

Currently training for my first half marathon which is coming up in March. Tracking my food intake and exercise really helps me to stay on track.

umdterpsgirl's Weight History

umdterpsgirl's Latest Member Challenges

  200 Sit-Ups
status: Completed
ended: 07 Nov 11
view progress
  Walk 100 Miles
status: Completed
ended: 08 Nov 10
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last weighin: losing 0.6 lb a week Down
only visible to followers
last weighin: losing 3.1 lb a week Down

umdterpsgirl's Latest Posts

eating oatmeal
This is our favorite oatmeal recipe. So much more satisfying than instant oatmeal. We make a double batch and it lasts the whole week. And you can mix really whatever you want in with it. Maple syrup, brown sugar, and/or fruit to make it sweet. Herbs, spices, onions, peppers, spinach, bacon, sausage, and a runny egg to make it savory. So many possibilities.

(please excuse the language. It's how Thug Kitchen rolls)


1 cup steel cut oats (they aren’t all mushy like regular oatmeal)

½ cup quinoa (I used scarlet quinoa but you grab whatever you can find)

1 teaspoon olive or coconut oil

4 cups water

½ cup almond milk (or whatthefuckever milk you prefer)

Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that shit so it isn’t bitter after you cook it. Heat the oil in a saucepan over medium heat and add the steel cut oats. Stir them around and cook until they smell kinda toasty, like 1-2 minutes. Add the quinoa and the water and bring it all to a boil (this won’t take long because the water should already be hot as fuck). Turn down the heat on the pot and let it simmer. Go check your tumblr or Facebook shit while it cooks for about 20 minutes. It should taste done now, not hard but still a little chewy. Add the milk and turn off the heat. Serve with fresh fruit, nuts, maple syrup, brown sugar, whateverthefuck will get you through your day.

Serves 4 (love to hit snooze? double the recipe and heat up the leftovers all week)
posted 12 Jan 2016, 11:54
Food/kitchen scale recommendations?
Have this one and it seems pretty accurate.
posted 18 Nov 2014, 14:09
Half Marathons
Thanks Erika and Corifeo. I invested the time and money to find a good pair of shoes last year when I started running again after a foot injury/surgery so I know the difference it makes. I also have three different pairs (same kind) and rotate them so they wear evenly with mileage.

I'm using the Hal Higdon training plan for a 15K to train for my 10 mile race actually Ericka! Seems like a doable training plan. I'm modifying it slightly to incorporate some speed work, but the mileage amounts are good goals.

I just wish the weather would cooperate with me! It's been so cold and rainy here I keep having to run on a treadmill (which I hate!).
posted 06 Jan 2014, 10:20
Half Marathons
and other runs...Bumping this thread because I'm currently training for the DC Cherry Blossom 10 Mile in April and was looking around for some good running tips/motivation/advice. Anyone else have any races they are training for (5K, 10K, 15K, 10 miles, half or full marathons)? The farthest I've ever ran is only 4 miles so I'm a bit intimidated by the distance though I know it really comes down to be mostly mental. I think I have a decent training plan but would love to swap advice with folks. Who's got good running tips out there?
posted 03 Jan 2014, 15:56
Garcinia Cambogia
Laughing Laughing Laughing Onedaat
posted 23 Aug 2013, 11:44
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