Group photo
Author:
ASTORRES1's Photo ASTORRES1 Posts: 9,054
7/24/11 5:38 P

My SparkPage
Send Private Message
Reply
NICK..
isn't amazing once you start tracking and looking at numbers....of the things we "use to"eat....how bad they are...and now you can't look at them the same. My hubby loved Slim Jims....and since I pointed out the nutritional numbers.....he can't even look at them without moaning and shaking his head......





 current weight: 234.0 
241
229.5
218
206.5
195
NPLAZIO2002 SparkPoints: (0)
Fitness Minutes: (222)
Posts: 2
7/24/11 2:56 P

My SparkPage
Send Private Message
Reply
Hi Amy, and thanks for the encouragement. My time is limite so I will make it short. I continued the swimming today, ate well within my limits yesterday, and introduced some light weight training today. So far, I am on track for today, but one hot sausage just about killed my fat usage for the day. I never knew they were so high. I love the daily log and the totals so I can adjust accordingly to stay in the nutritional skew.

Nick

ASTORRES1's Photo ASTORRES1 Posts: 9,054
7/24/11 8:02 A

My SparkPage
Send Private Message
Reply
Nick...welcome and good luck to you!!! Sounds like you are off to a great start. Stop by the team page and let us know how you are doing on the team threads.


amy
leader





 current weight: 234.0 
241
229.5
218
206.5
195
NPLAZIO2002 SparkPoints: (0)
Fitness Minutes: (222)
Posts: 2
7/23/11 4:52 P

My SparkPage
Send Private Message
Reply
Hello,

My name is Nick and I decided that today was the day. I ate healthy and began a swimming regime. I wish everyone good luck with their own goals because I know how difficult this is. I plan to lose 40 lbs over a period of one year. I am calling this effort "A Year of Hell" for obvious reasons. emoticon

Page: 1 of (1)  

Report Innappropriate Post

Other SP Class of July 17-23, 2011 Introduce Yourself to Team Forum Posts

Topics:
Last Post:



Thread URL: https://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=-1x50364x43152141

Review our Community Guidelines