Amie Starting Weight: 180.2
Yesterday: 169.6
Today: 168.0
1.6 lb. Released Overnight
12.2 lb. Released Since Start of VLCD 10/09/2007
Average Weight Release Per Day: 1.22 lb.
Eddie Starting Weight: 248.8
Yesterday: 236.0
Today: 234.8
1.2 lb. Released Overnight
14.0 lb. Released Since Start of VLCD 10/09/07
Average Weight Release Per Day: 1.4 lb.
See? What'd I tell ya?? I'm the stair-step Queen! LOL I even ate all of my calories yesterday, and my body seemed to like that. :D Eddie, I guess bcz he's a man, is losing more consistantly and a little more. However, he does have more to lose and his body is more used to losing weight than mine is. Eight years ago he was well over 200 lb. when he went into the Marines, got down to the 160's then slowly back up when he got out. He's lost 20+ lb. a couple of times since we started dating. SO - his body is used to the yo-yo, where my body likes to sloooowly gain 5 lb. per year.
We took progress pics last night, but I'm not very happy with them. The last ones were taken closer-up and we were both tired and grumpy this time, so they just don't look right. I have the comparison shots ready, but I'll see if Eddie will take another set tonight. Alright? Alright!
OK - I have been having a godawful time trying to find GRISSINI in our area! So I looked online for a suitable recipe and found the links below. There were many more, but I don't have a pasta machine, nor am I a gourmet (nor patient! lol) chef. If I make any of these, I will omit any cheese. Here you go:
Kitchen Link - NO Cheese, NO Special Equipment!
Update: This recipe (Kitchen Link) is absolutely DELICIOUS. Love it!
Epicurious
Find My Recipes
Paper the Town
Food Network
Amie Breakfast: The other half of that monstrous Honeycrisp apple, Melba toast.
Lunch: Cod seasoned with pepper and topped with spicy mustard, sauteed in lemon juice and water. I cover the pan and let it kind of boil in the water/juice for about ten minutes. 3 8-10" stalks of celery, eight strawberries with stevia.
Dinner: Steak seasoned with garlic and onion powder, a dash of allspice and covered with two thick slices of a small onion. Per EweWho's blog entry today, I wrapped it all in a piece of tinfoil and cooked it in my toaster oven for 25 min. at 400 degrees. It is still cooking as we speak, but I'm certain it will be delicious!!
Eddie's Menu: Lunch: ?
Dinner: Steak and tomatoes :)
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3 comments:
You guys are like the poster children for this protocol...I bow down to your greatness! Way to go and thanks for the continued support.
-CB
Eddie is losing just like a guy! And you are losing extremely well! You don't always eat all your food? I couldn't tell that from your blog. I don't eat the melba ... but I'm still a slow loser. I'm looking for any tips you can share. Anyway, congratulations!
HA! I probably eat my melba/grissini about 1/20th of the time, hardly EVER. I have used it more for thickening my soup than anything else. Just not interested. Your brave for trying your own.
Do you not have a Whole Foods, or even a Publix?
LOOK AT YOU TWO! WOO HOO FOR YOU! I can't wait to see pics! And see measurements!
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