CFELTS217   6,062
5,500-6,999 SparkPoints
CFELTS217's Recent Blog Entries

Fat, Sick and Nearly Dead

Sunday, February 03, 2013

On 1/2/2013 my son saw the movie Fat, Sick and Nearly Dead, so he started a fruit juice fast....he lost 30 lbs by 2/3/2013. By supporting him, I lost 12 pounds. Anyhow, because we supported each other, It wasnt as hard as it seemed. He bought a juicer, we set up a kitchen station with a blender, a cutting board and the new juicer. We Juice 4 times a day and can accomplish this because we wash the parts and reset up immediately after we finish juiceing. I can foresee myself going 100% vegan upon completion of our plan because it will be very easy to transition over. Things we have learned to do: Make hummus, make vegan pizzas, make vegan sushi, and make pulp crackers. My resistance to fast food and ordering out for lunch has been stellar, because Im not starving for any nutrients.

  Member Comments About This Blog Post:

PURPLEPIZAZZ 3/6/2013 10:13PM

    Many many congrats to you and your son. I'm on day four of my SFND fast. emoticon

Report Inappropriate Comment

    Wow - great start!

Report Inappropriate Comment
TOTHEFUTURE1 2/3/2013 7:28PM

    Thanks, I'll check out the movie. Congrats on your success and your son

Report Inappropriate Comment
CORNERKICK 2/3/2013 2:05PM

  Good for you...Keep it up!

Report Inappropriate Comment
ITS_ME_ANGELIA 2/3/2013 12:32PM

    That is awesome! I saw that movie too... with others like it Knives & Forks, Vegucated etc. Those shows will change your life! Congrats on the healthy life style! I started 5 weeks ago following the practices of Dr Joel Furhman ( he is in Fat, Sick and nearly Dead) He has a book Eat to Live, I read it cover to cover and have not had meat since!
I have lost 10lbs in 5 weeks time! Congrats! We are in this together! Keep up the good work!


Report Inappropriate Comment

1/2 Marathon Week 1=Goal 20 miles

Tuesday, May 04, 2010

I am on a quest to run a 1/2 Marathon aka the Duke City Marathon in October. So I started my training over today. I got the plan from the Duke City Marathon website which I have posted everywhere including my signature. Now that I have liberated myself from the couch, I want to liberate as many others as I can.

******DO OVERS!!!! Starting week one again WEEK 1 goes like this:
week goal/run today/remaining miles

Mar 16th 20/4/16
Mar 17th 20/3/13
Mar 18th 20/4/9
Mar 19th 20/3/6
Mar 20th 20/3/3

Here is the link if anyone else needs a training guide:


Julie & Julia

Tuesday, March 23, 2010

Today I made two separate meals out of my Weight Watchers Cookbook. I made the Pastitsio(page 290) and the Shepherds Pie (page 157). You may be wondering why I cooked two. I have noticed that if I eat two WW meals on any given day I stay well within my calories. The Pastitsio was good but the Shepherds pie was great, so I will detail that meal for you.

1 tablespoon of butter
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 teaspoon salt
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely chopped
1/2 cup frozen corn kernels
1/2 cup evaporated fat-free milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

1. In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 table-spoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3-4 minutes.

2. Preheat oven to 400 degrees; spray a 2-quart casserole pan with nonstick cooking spray.

3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole pan. Top with the potatoes, spreading with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

Serves 4, 6 weight watchers points per serving


Past posts this subject:

  Member Comments About This Blog Post:

JACKIE4019 3/24/2010 12:06AM

    Yum. What cookbook are you cooking from?

Report Inappropriate Comment

Julie & Julia" With a Healthy Twist Part 2

Friday, March 19, 2010

Last night I made Chinese Pepper Steak Wraps (page 193)

1 tsp dry sherry
1 tbsp reduced sodium soy-sauce
1 tablespoon cornstarch
4 tablespoons peanut oil
1 tsp sugar
1/2 - 1 teaspoon red chile paste
10 oz. lean beef round steak cut into paper thin strips
1 green bell pepper, seeded and thinly sliced
1 medium onion, thinly sliced
4 (6 inch) fat-free flour tortillas

1. PREPARE THE MARINADE in a gallon-size zip lock bag: combine sherry, soy sauce, cornstarch, 2 teaspoons of the oil, the sugar and the chile paste. Add the beef. Seal the bag, squeezing out the air; turn to coat the beef. Refrigerate, turning the bag occasionally, at least one hour. Drain, reserving the marinade.

2. In a large nonstick skillet or wok, heat the remaining teaspoons of oil. Add the beef and the sauté until barely pink, 1-2 minutes. Transfer the beef to a plate.

3. In the skillet, sauté the bell peppers and the onion until soft, about 8 minutes, adding the reserved marinade after 4 minutes and cooking until it evaporates. Return the beef to the pan and cook, stirring gently, until heated through.

4. To assemble the wraps, soften the tortillas (20 seconds in microwave). Divide the beef and vegetables among the tortillas. Fold up the bottom edge of the tortilla, then the left and the right sides to enclose the filling.

The house smelled like a fancy restaurant. The marinade with the chile paste was like nothing I ever tasted before. This is going to have to be repeated in my house several times.


Past posts this subject:

  Member Comments About This Blog Post:

ALISHAB3 3/19/2010 11:19PM


Report Inappropriate Comment

Julie & Julia" With a Healthy Twist

Wednesday, March 10, 2010

Hello, I recently got a Weight Watchers cookbook and suddenly...I want to cook. I'm a single working mom and have been for 17 years now. My three children have menu's memorized at every fast food establishment in the Bernalillo county area. My parents divorced when I was 13 and I really didn't get much culinary preparation growing up. On February 19th I started Weight Watchers on my own armed with a points slider and points finder donated by a friend. I have lost 8.5 pounds since that day. I am having so much fun that I decided to start a blog in much the same fashion as Julia did on the movie "Julie & Julia". I wont be updating daily just every time I try a new dish. Today I got one off of "YouTube" entitled Easy Vegetarian Pasta submitted by lechantn0ir. I know there is a section for submitting recipes, however, this blog is just going to document my experience. Tip: when in doubt about a cooking method, check out YouTube, someone somewhere in this world has probably posted it. In this particular recipe I had no idea how the best pasta salads out there were I know the secret. Cook the olive oil with the spices 1st and wilt the vegetables before adding the cook pasta.

Easy Vegetarian Pasta Ingredients:
1 pound of fusilli pasta (I used Rotini)
1/4 cup olive oil
1 garlic clove minced (I used both powder and fresh)
1 (9 ounce) bag of fresh spinach, roughly chopped
8 ounces (1/2) pint cherry tomatoes halved(I used grape)
1 cup grated Asiago (the best cheese in the world)
1/2 cup grated Parmesan
1 tsp salt
3/4 teaspoon freshly ground black pepper

Directions from lechantn0ir:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.

emoticon emoticon

  Member Comments About This Blog Post:

CFELTS217 3/15/2010 9:56PM

    So tonight I made the Vegetable Quesadillas in my Weight Watchers Cookbook (page 274).

2 cups small broccoli florets
1 1/2 cup fat free milk
1/4 cup plus 2 tablespoons all purpose flour
1/2 cup thawed frozen corn kernels
1/4 red bell pepper, seeded and chopped
1/4 cup coarsely chopped green chiles
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
6 (6-inch) fat-free flour tortillas

1. In a large pot of boiling water, cook broccoli 2 minutes; drain.
2. Preheat oven to 425 degrees Farenheit; spray a baking sheet with nonstick spray.
3. In a small nonstick saucepan over medium heat, whisk the milk and flour; cook, stirring frequently, 4-5 minutes. Stir in the corn, bell pepper, chile, salt, and cayenne; remove from heat to stir in the broccoli and cilantro.
4. Spoon the vegetable mixture in the center of the tortilla leaving a 1 inch border all the way around and fold in half; bake until hot and bubbling, about 8 minutes. Serve at once.

Serves 4, 3 weight watchers points per serving.
184 Calories, 2g Fat, 0g Sat Fat, 0g Trans Fat, 2mg Col, 436mg Sod, 33g Carb, 4g Fib, 9g Prot, 173mg Calc.

Include cubed cooked chicken for the non-vegetarians in the family.

Comment edited on: 3/15/2010 9:58:20 PM

Report Inappropriate Comment
JACKIE4019 3/10/2010 5:25PM

    What a GREAT idea. I hope I don't miss any of your blogs.

Report Inappropriate Comment
MFPRINCESS 3/10/2010 1:41PM

    I LOVE this idea, loved the movie too.

Report Inappropriate Comment
CAROLJEAN64 3/10/2010 1:32PM

    This sounds delicious... I am almost ready to eat lunch. Did the youtube have any nutritional information available and how many servings it is supposed to be?

Report Inappropriate Comment
BARBARASDIET 3/10/2010 1:31PM

    Cooking healthy is so much easier than people think! Good luck!

Report Inappropriate Comment

1 2 3 Last Page