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Old 01-09-2013, 09:04 PM   #351
BeckyD@RodgersChevrolet




 
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Quote:
Originally Posted by CFD View Post
The numbers work out to be around 1700 cals per day. The thing is if you get the nutrition right eating that amount you should still loose weight but if the nutrition is wrong you could end up gaining weight so if you are eating enough to keep you staisfied you might want to stay where you are as it seems to be working. If you don't feel like you are eating enough just get the cals from clean food choices.Usually if you look at a two week period you will know if adjustments are needed.

So far it's ok so I'll stay the course and see what next week brings.
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Old 01-09-2013, 09:04 PM   #352
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Originally Posted by RubyCamaro View Post
You may be surprised when he looked at my intake last year, he said I was eating too few calories and added ingredients to my morning shake to balance the ratios (carbs/fats/protien) better and add calories. I did lose more weight. Go figure????????
Under eating puts your body in starvation mode so your body starts to store food, I find the more I eat the more weight I lose, but eating clean is the key. Small meals throughout the day about 7 for me keeps me burning fat and gaining muscle, but eating less frequently I start to gain.
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Old 01-09-2013, 09:04 PM   #353
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Originally Posted by RubyCamaro View Post
You may be surprised when he looked at my intake last year, he said I was eating too few calories and added ingredients to my morning shake to balance the ratios (carbs/fats/protien) better and add calories. I did lose more weight. Go figure????????

When you eat to fewer calories after a while(short a relatively short while at that) your metablosim slows down and your body senses this so starts storing (fat) as a defense mechanism. Eating more of the right foods increases metabolism ultimately burning more cals rather than storing them but if you eat foods that don't promote fast metabolism it can backfire. Tat's why it does matter what you eat not just total calories.
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Old 01-09-2013, 09:05 PM   #354
BeckyD@RodgersChevrolet




 
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Originally Posted by RubyCamaro View Post
You may be surprised when he looked at my intake last year, he said I was eating too few calories and added ingredients to my morning shake to balance the ratios (carbs/fats/protien) better and add calories. I did lose more weight. Go figure????????
Weren't you the tiny little thing passing out fudge at C5fest?
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Old 01-09-2013, 09:12 PM   #355
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Yeah, I have to give it away, If it stays around me I'll eat it! It has sort of become my signature dish along with my cheese log. I have made both about as "healthy" as they can be without compromising what they are. But it is good Huh? Remember, moderation right? It IS full of a ton of walnuts & they are good for you. I cut it into small pieces too. What they do from there is up to them. My club guys would riot if I showed up without it at this point.

Oh and THANKS for calling me "the tiny little thing". I was still upset that I did not reach my goal of no tummy fat by the Fest. But there is THIS YEAR!
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Old 01-09-2013, 09:20 PM   #356
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Originally Posted by RubyCamaro View Post
Yeah, I have to give it away, If it stays around me I'll eat it! It has sort of become my signature dish along with my cheese log. I have made both about as "healthy" as they can be without compromising what they are. But it is good Huh? Remember, moderation right? It IS full of a ton of walnuts & they are good for you. I cut it into small pieces too. What they do from there is up to them. My club guys would riot if I showed up without it at this point.

Oh and THANKS for calling me "the tiny little thing". I was still upset that I did not reach my goal of no tummy fat by the Fest. But there is THIS YEAR!

Tummy fat sucks to get rid of, it takes good solid nutrition and exercise combined.
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Old 01-09-2013, 11:36 PM   #357
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Or lipo lol
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Old 01-10-2013, 02:06 AM   #358
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Or lipo lol
Lmao
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Old 01-10-2013, 02:06 AM   #359
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Tummy fat sucks to get rid of, it takes good solid nutrition and exercise combined.
Yes it does... With that in mind 6 mile run tomorrow for me
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Old 01-10-2013, 07:00 AM   #360
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12.27 miles in 41:15 average speed of 17.8mph and max speed of 26.8mph. It was a nice 67 degree day today and so I took the bike out. I got a 40 mile ride coming up next Sunday in Charleston SC.
Speedy gonzales! I have a trek that I ride with my bro, usually average 15-17 but I know for sure 26.8 would kill me.

Quote:
Originally Posted by BeckyD@RodgersChevrolet View Post
Got a couple go those in the fridge. Do you ever just slice them and eat them? I love avocados
Yeah but never more than about a fourth at a time. Its deliciously good fat, but still fat.

Quote:
Originally Posted by Ghost1LE View Post
My dinner tonight. Brown rice, steamed squash and two pieces of New York strip steak.

YUM!

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Yes it does... With that in mind 6 mile run tomorrow for me
Go go get it get it!
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Old 01-10-2013, 07:18 AM   #361
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Did 3 miles on the treadmill in 30:57 and Nike+ is saying it was a 10'18" pace average. My left knee is still feeling good especially since I did a 12 mile bike ride last night on top of this run. I just hope it stays this way.
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Old 01-10-2013, 07:54 AM   #362
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If this request is redundant I apologize, but
would BB and CFD mind posting a couple days
of your meals. I'm struggling with what to
eat 5 times. I'm thinking 3 reg meals with
snacks in between, but struggling with what
a snack is relative to a meal in size and portion.

If not a days worth, maybe some suggestions?

I'm going to find a couple of things from the
recipes posted here and so I'll have leftovers
for meals. It's that 2nd and 4th time that
I'm struggling with. Also have some challenges
like tonight. Here at 7:30am til 9:00pm and
won't have a structured "dinner" I should probably
look at bringing a frozen meal?

Thanks for you help as always.
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Old 01-10-2013, 08:15 AM   #363
Mouse6.2
 
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Here is breakfast.


1 banana, mashed
˝ cup milk substitute of choice
1 teaspoon vanilla
˝ teaspoon cinnamon
4 to 6 slices whole grain bread or baguette slices
Instructions:
Combine banana, milk substitute, vanilla, and cinnamon in a shallow bowl.
Dip bread slices in mixture and cook in non-stick skillet on medium heat for 2 minutes on each side, or until lightly browned.You can also bake these by putting them on a parchment lined cookie sheet and baking for 7 minutes on each side.


Lunch is


2 cans black beans, rinsed and drained
1 cup water or vegetable stock
1 tablespoon Bragg Liquid Aminos
1 teaspoon red chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained
1 cup corn: fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari, to taste

Heat the beans with water, Bragg’s, and chili powder.
Chop vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables on top of the beans.
Add salsa or tamari to taste.


Dinner:

1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
˝ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars Engine 2 approved pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon.
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles.
Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles.
Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.


These all rock for the four of us. I snack on raw organic cashews throughout the day as well.
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Old 01-10-2013, 08:22 AM   #364
BeckyD@RodgersChevrolet




 
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Drives: SS/RS6sp,PaceCar,ZL1,1LE,C7/Z51,Z06
Join Date: Jun 2009
Location: Woodhaven, Mich
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Quote:
Originally Posted by Mouse6.2 View Post
Here is breakfast.


1 banana, mashed
˝ cup milk substitute of choice
1 teaspoon vanilla
˝ teaspoon cinnamon
4 to 6 slices whole grain bread or baguette slices
Instructions:
Combine banana, milk substitute, vanilla, and cinnamon in a shallow bowl.
Dip bread slices in mixture and cook in non-stick skillet on medium heat for 2 minutes on each side, or until lightly browned.You can also bake these by putting them on a parchment lined cookie sheet and baking for 7 minutes on each side.


Lunch is


2 cans black beans, rinsed and drained
1 cup water or vegetable stock
1 tablespoon Bragg Liquid Aminos
1 teaspoon red chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained
1 cup corn: fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
Salsa or tamari, to taste

Heat the beans with water, Bragg’s, and chili powder.
Chop vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables on top of the beans.
Add salsa or tamari to taste.


Dinner:

1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
˝ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars Engine 2 approved pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon.
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles.
Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles.
Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.


These all rock for the four of us. I snack on raw organic cashews throughout the day as well.

thanks - this is for 4 people in the house?
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BeckyD@RodgersChevrolet
Woodhaven, Mi ..only 20 min from Detroit Metro Airport!
734-479-7117 ...Direct Line

Available Camaro & Corvette Inventory
My Summit White SS///My Pace Car
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