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GEMINISUE's Photo GEMINISUE Posts: 6,379
12/17/11 11:10 A

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seems to be what I do anyways, so going smoothly.

I live in the EST, posted for need of challenge leaders.

Ohio is the state I was born in, raised in, and lived in all my life!

Enjoy Life to the Fullest!

I will get under 200 lbs!


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MICHELE142's Photo MICHELE142 Posts: 16,582
12/16/11 6:46 P

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Seems to be doing fine, Great refresher going on since the months of March this year.

Michele - Central Ohio


Warriors In Pink~~Administrator
Classy Quitters~~ Administrator
Caregivers Support ~~ Administrator


" Finish each day and be done with it. You have done what you could."
~Ralph Waldo Emerson



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POETLKNG2LOSE's Photo POETLKNG2LOSE Posts: 9,614
12/16/11 11:54 A

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I have been doing pretty goo at making up menus each week and mostly buying what's on the list and maybe a few extras. I usually eat before i go grocery shopping. Only problem is i am getting tired of eating Walmart sub sandwiches every Tuesday. Trying to cut back on expenses by not eating out with some of the other women on the senior van so i get something at Walmart to eat; like a sub, apple and my water. But i am getting tired of sandwiches all the time. Wanted to go to the senior adult Christmas party last night but I didn't think my money would last then. cause we went shopping with friends on Sunday and they wanted to eat at Mcdonald's for supper. Well by the time I paid for a chicken sandwich and coffee for me and my daughter it was around 11 dollars! Seems my friends had forgotten that one of them had offered to pay for us the next time we went out. Any suggestions about healthy lunches tom take or healthy dollar menu options?

My name is Laura and I live in Wisconsin. I am a Powerful Prism Panther.





www.blcpanthers.com


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FITKIZ's Photo FITKIZ Posts: 748
12/11/11 11:17 P

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My week three was a total bust. I didn't get everything I needed when I went grocery shopping so I wound up going back for last minute items (twice) while hungry and spending more than twice what I should have for the week's groceries when all is said and counted, and I totally know better. We ended up eating out twice and to top it off our car broke down on us. Tonight marks the meal planning for next week and I WILL bake (and substitute) SOMETHING -- because Royal Icing for my kid's school gingerbread house project doesn't count! I feel like I got absolutely nothing done this week in the way of forward progress toward learning to cook healthier so I'm seriously considering scrapping this week and making next week my do-over. I'll make that decision in the morning though, as right now I'm too tired, sick and cranky to be rational about it.

Only you can.


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A2EMMIE's Photo A2EMMIE SparkPoints: (0)
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12/10/11 9:55 P

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For me, the challenge is not the substitutions -- it is making food on a regular basis instead of buying meals in a box, having it delivered, or getting it on the run. So far, I have made all but a couple of meals since Thanksgiving. I even have the meals planned for this coming week, knowing that there is one day where I will be eating lunch and dinner in restaurants.
I developed an egg allergy in my 30s, so my solution was to cut out all food with eggs. I was never really a baker, so haven't made any baked goods in several years and don't really miss them.
At first, I missed mayonnaise on sandwiches and found nayonaise which is made from soy. However, I rarely use it. Who knows, now that I am cooking more, maybe I will want to go buy another jar. There are several recipes on the Nasoya website I could try.
As for reducing the amount of fat -- since I am starting to cook using healthy recipes, it is not an issue. Undoubtedly, by cutting out the fast food before Thanksgiving meant a substantial reduction in fat in my diet.
For week 3 my goals is to stay on track with healthy home cooked meals and finding new recipes. SparkRecipes.com is a great resource! And - while doing this - staying within my calorie range.

*~*~*~*~*~*~*~*~*~*~*~*
MM from Michigan
BLC 18 - Scarlet Starlets


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FITKIZ's Photo FITKIZ Posts: 748
12/6/11 11:58 A

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My week three is off to a shaky start. It's Tuesday and while I haven't eaten out this week, I somehow only got about half my menu items from my list. Today, I'm focused on pulling everything squarely on track so I can make this week work as well as the last two did. I'm planning an overhaul of the family's favorite two dessert items this week: my chocolate cake and chocolate chip cookies. It's been two weeks without any form of dessert in the house and while I don't miss it, the kids are pestering me for something sweet.


Only you can.


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CHANGING-TURTLE's Photo CHANGING-TURTLE Posts: 25,337
11/29/11 10:16 P

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GOING GREAT HAVE STAYED ON TRACK FOR THREE DAYS YEA ME emoticon emoticon




Kathryn, Sacramento, CA Pacific time, I am doing the best I can that will have to be enough






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VMAGGITT's Photo VMAGGITT SparkPoints: (0)
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11/28/11 11:43 A

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Week three is going good for me. Lost a pound and have been out of town for about two weeks and can't wait to get home. Feeling sort of down and I don't know why. It's all good

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CREATIVE_SPIRIT's Photo CREATIVE_SPIRIT Posts: 9,876
11/26/11 10:44 A

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Just started week 3 and tomorrow I bake a lower fat version of a Yorkshire Curd Tart.
I am using a mix of low fat ricotta cheese and cottage cheese rather than curd as I cannot get any that is low fat only the full fat version and needed a low fat recipe.
Pastry is being made with dairy free margerine so very low fat but a good flavour.

For dinner I am having Lemon and Mint marinade Lamb steak served with mushrooms and sweetcorn. Trimming off the fat and adding flavour with mint jelly, lemon juice and parsley I will have a small baked potato with some low fat ricotta cheese beaten up with a little tomato puree rather than butter

*´¨)
¸.·´¸.·*´¨) ¸.·*¨) Creative_Spirit aka Paula¸.·*¨)

You can’t use up creativity. The more you use, the more you have. ~Maya Angelou








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LARKSONGRUTH's Photo LARKSONGRUTH Posts: 1,248
11/15/11 11:26 P

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Over the past three weeks, I have been helping my mother tend my sister's four children while she and her husband were in Germany. That kind of put a hiatus on trying new recipes as we went into a mode of cooking that was more meant to please children. Although we did try some healthy fruit popsicles while they were here which were a lot of fun. They had different layers of fruit puree (we used strawberry and pineapple). You frozen them between layers for about half and hour. We were using frozen fruit to begin with, and then adding a little white grape juice to help it blend, so this went really well, and they were fun multi-colored.

This week, I was finally able to try my new recipe for the week, and to do a make over at the same time. I tried Coach Nicole's Yummy Humus, but I was amazed at how many calories it had per serving, so I made it with only 2 Tbsp of Tahini instead of a quarter cup, and 1 Tbsp of olive oil instead of a sixth of a cup. It was really yummy.

Since starting this project, I have made Crustless Spinach Quiche, Coach Meg's fish packets, a simple quinoa pilaf, the humus, and tried remaking a couple of favorite creamed soup recipes to cut down the calories and fat. It has been lots of fun.

I went over the list of gadgets, and have many of them, and can't afford others right now, but I did spring for the new Spark Cookbook. I have been looking it over, and I am looking forward to trying some of the recipes.

Ruth

Why I am sparking:

I want to protect my health, feel better, look better, and have more energy.


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CRYSSYBUG's Photo CRYSSYBUG Posts: 48
11/10/11 4:09 P

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I have been enjoying cooking. It hasn't been much of a challenge, because it is so much cheaper and my family is on a very tight budget. The only thing I find difficult is getting my family to try things without asking too many questions about how I made it or making ugly faces before they even try something. Of course, that is nothing new. I have a very picky family. I have found several recipes over the last couple weeks that are new and my family does enjoy. I have also made over a few old recipes and my family didn't even notice the difference because they still tasted so good. Now if I can get my parents and sister on board, we will be all set. We have at least two family dinners a week with my whole family and sometimes I find it hard to eat because it is too greasy or fatty. I have been able to cook a few things for them lately that they really like so I bet they will climb on board with this healthy eating soon. :0)

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CORINNEMOMMY's Photo CORINNEMOMMY SparkPoints: (0)
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10/14/11 6:40 A

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I totally love chef meg's recipes. I am a vegetarian leaning towards vegan lifestyle. I am not giving up my nonfat milk though. It is what I reach for instead of snacking. I am cutting back or out: cheese, butter and I will be cutting out Peanut Butter! I had been eating apples with it, but after nutrition tracker, nope. not worth it.

Make smart substitutions.=I'm a vegetarian, I already do this when I make something for the family, I make a vegetarian version too.

Become a better baker.=love these tips!

Flavor without fat. = I love herbs!

Find a new healthy recipe.=totally easy with SP!

NO MORE EXCUSES WITH TEN MINUTE WORKOUTS!
www.youtube.com/user/sparkpeople


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LINDALOU29 SparkPoints: (0)
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9/9/11 1:56 P

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I am amazed how much I have learned over these past few weeks. I do believe my taste buds are changing also -- now thats a huge step! I have learned that I love beans such as a black bean taco with a great homemade salsa. I don't even miss the cheese anymore and found that it makes them seem to heavy and takes the natural flavor away.

I also tried the vegetarian chili recipe using beans and corn. A very delicious and nutritious recipe also.

I too agree with you that healthy food tastes so good but also leaves you feeling so energized and vibrant. I have found that even when you fall off track and eat something that is not so great for you that you just want to get right back on track and find that new energy level that has been achieved.

Wow! Those are big changes in eating habits and even in thought.

~Linda~

Step by Step my friends!


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CARLYB85's Photo CARLYB85 SparkPoints: (0)
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8/30/11 9:56 A

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This week has been great. I've recently revamped a few of my fave recipes and these articles helped me tweek just a little bit more! I love having healthy food that TASTES GOOD!

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DAMASON61's Photo DAMASON61 SparkPoints: (0)
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8/23/11 11:06 P

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I have been so busy this week I have not had time to do anything for me. For four days and nights now I have been replacing the floors in my mobile home. We had to take everything out of the living room, part of which went into our bedroom, in order to tear up the carpet and replace the wood under it. Then replace the padding and the carpet. I had two guys here and neither knew how to lay carpet. So, guess who had to do it. Then once the living room was done we had to move all the furniture from our bedroom into the living room. The same thing, tear it up and replace the wood and lay the carpet back down. We also had to replace the hallway. Today I finally got, pretty much, everything back together.

I am going to go workout tomorrow.

Life is what you make it, so make it the best!


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VGSTEG's Photo VGSTEG Posts: 65
8/7/11 5:37 P

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i just had my daughter's fifth birthday party. instead of making regular cupcakes i made a healthier version. egg beaters, splenda, smart balance butter, and unsweetened applesauce. to ice them i used a fat free cream cheese icing for some, for others i mixed fat free cool whip and strawberry yogurt. they were a big hit!

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ROWEENA's Photo ROWEENA Posts: 589
8/4/11 1:44 P

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Everything seems to be going real well. I'm cooking at night and it's real healthy food, which is good because my cooking is a blessing and a curse. I have to say I’m a great cook… like scrumptious. So blessing that healthy food tastes delicious, but a curse in that you wanna eat it all gone! lol

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"It's hard to beat a person who never gives up." ~~ Babe Ruth
***
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IRISHGYPSY88's Photo IRISHGYPSY88 SparkPoints: (0)
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8/2/11 11:26 A

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Swimmermom, I know how you feel...cooking is not my favorite activity either (my husband is home from work this week, so I've got him doing the cooking in my place, at least for a few days!).

I actually enjoy baking much more than cooking, so this week is a good one for me. Planning things out in advance takes much of the frustration out of the process, so I'm doing a lot better. Before, I used to do a lot of processed meals that I could buy and make quickly. I've found that if I plan the week's menu, don't use complicated recipes, and make healthier choices, it takes much of the stress out.

For my new recipe this week, I was looking to make an apple dessert (we don't eat dessert much, but I bought some apples this week thinking that would be nice!). I found a nice apple cake recipe on SparkRecipes to make tomorrow night. Looking forward to it!

*´¨)
¸.·´¸.·*´¨) ¸.·*¨)
(¸.·´ (¸.·´ *Michele*

It is not enough to take steps which may some day lead to a goal; each step must be itself a goal and a step likewise.
Johann Wolfgang von Goethe

To climb steep hills requires a slow pace at first.
William Shakespeare

Team Leader: Delta Zeta Sorority
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TEACHERDICE SparkPoints: (0)
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8/1/11 2:33 P

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I was on vacation all last week so I am doing week when it should actually be my week 4. We had a kitchen in our hotel room but didn't use it much while we were vacationing. I did make oatmeal most mornings for breakfast but that was about all I cooked.

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NATURALROCKS's Photo NATURALROCKS SparkPoints: (42,885)
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8/1/11 7:55 A

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I am so broke for the next 2 days so I am struggling to find what I can make to eat. This morning I will be raiding the pantry to see what is there. This will be a true test to my dedication and creativity.

Enjoy the journey.. it is a ride worth taking!

EST Time


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LAKENDAL's Photo LAKENDAL Posts: 8,597
7/27/11 9:59 A

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Going pretty good so far. I really don't do much baking anymore so thats not a problem. I love trying new recipes anyway so thats not a problem either. Plus I love the flavor of using different herbs and spices. Biggest problem for me right now is my daughter is visiting from Poland so meals are presenting a challenge. She usually eats fairly healthy so I'm hoping that it all works out.

Laura. Mio, Michigan

Lord help me remember that nothing is going to happen today that you and I can't handle together.

If ignorance is bliss why aren't more people happy


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1LOV2TRI's Photo 1LOV2TRI SparkPoints: (0)
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7/21/11 8:03 A

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Things seem to be going very well. I'm really surprised with myself in keeping up with the planning and taking the left over to work for lunch. It is really helping me with my weight loss goal.

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ESHARA43's Photo ESHARA43 SparkPoints: (31,524)
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7/19/11 7:44 P

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I am just starting week 3 and so far I have managed to create a healthy low fat meal that is high in fiber and low in in fat and sodium. My family has told me that I should cook more meals like the one I had yesterday. which was boneless, skinless chicken done in cream of mushroom soup, baby glazed carrots, steamed baby spinach and baked potatoes.

Susan

Live life to the fullest because you never know when it will throw you a curve ball.
�Obstacles are those frightful things you see when you take your eyes off the goal.�
�Wisdom is knowing what to do next, skill is knowing how to do it, and virtue is doing it.�
�You are successful the moment you start moving toward a worthwhile goal.�


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CRYSMYS's Photo CRYSMYS SparkPoints: (102,454)
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7/3/11 12:31 A

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Took me 2 weeks to get through 'week 3'.. but finally, here I am.

1. Make smart substitutions:
Most of what I buy now is fairly healthy on it's own, so I don't need a lot of substitutions. I have switched to SmartBalance and Light Butter in place of regular butter.

2. Become a better baker:
I rarely bake, so haven't had an opportunity to try this one.

3. Flavor without fat.
I'm experimenting more with herbs.. but have not cut fat out completely, and doubt I will. Thyme and Rosemary (for chicken) are my favorites so far.

4. Find a new healthy recipe.
I'm trying at least one new healthy recipe each week.. sometimes from the Spark Recipe site, and sometimes from Cooking Light. This week I tried a Soy-Marinated Chicken Thighs that used thyme and was surprisingly delicious for something so easy (from the Cooking Light site). I also tried the Kashi Rice Krispie Cookie recipe from the Spark Recipe site.. they turned out very good.. I'll never go back to plain rice krispies again. ")

Crystal - Eastern Time Zone
~~~~~~~~~~~~
True strength is not brute force; it is a quiet decision to do whatever it takes to get the results that you want.


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SWIMMERM0M3's Photo SWIMMERM0M3 SparkPoints: (0)
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7/2/11 9:06 P

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I am just starting Week 3. My main emphasis throughout the whole challenge has been to try at least one new recipe a day off of SparkPeople. We were in a rut and I don't really enjoy cooking. Many of the substitution suggestions are things we all ready do, but there is still room for improvement. I have been playing around with the menu planning. The first week, I did it on my tracker, but it was not very convenient since I changed several things. I am finding that a basic overall plan that puts a slow cooker dish on Monday, fish on Friday, etc. works better. This challenge is bringing back some of the joy in cooking for me.

AMYLOVESTZU's Photo AMYLOVESTZU Posts: 11,429
6/27/11 2:16 P

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great thanks

Some cause happiness WHEREver they go; some WHENever they go...Oscar Wilde


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DUCKYONTHERUN's Photo DUCKYONTHERUN SparkPoints: (0)
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6/25/11 1:48 P

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Week 3 has and still is great. I have done a lot of research into healthier substitutions for my family. I've experimented with my family trying all types of new recipes.

Faith (and Love)


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CRYSMYS's Photo CRYSMYS SparkPoints: (102,454)
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6/24/11 11:31 P

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Had a stomach bug most of the week.. cooking just wasn't part of the equation. Looking forward to a fresh start for Week 3 on Sunday.

Crystal - Eastern Time Zone
~~~~~~~~~~~~
True strength is not brute force; it is a quiet decision to do whatever it takes to get the results that you want.


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GRANDMASHOUSE's Photo GRANDMASHOUSE SparkPoints: (0)
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6/10/11 1:03 P

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Last evening we tried substituting ground turkey for ground beef. As we already use 90% lean ground beef as a family staple, the family was reluctant to make the change. But they were game to try the change. It didn't go over very well. They found the taste different as well as the texture and just weren't happy. Oh well! We tried. We all agreed that it would be better to substitute the bologna sandwich meat for home-cooked thinly sliced turkey breast meat for our sandwiches.

For the rest of the week, we've been very happy with the changes. We're using more spices for flavor and omitting a lot of the white flour and white sugar things.


~~~~~~~~~~~
Grandma C.
"Every day can be Day One."
AMYLOVESTZU's Photo AMYLOVESTZU Posts: 11,429
6/9/11 2:11 P

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just started week 3 so good so far

Some cause happiness WHEREver they go; some WHENever they go...Oscar Wilde


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RITZIBROWN's Photo RITZIBROWN SparkPoints: (0)
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6/2/11 5:18 P

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Made FLYAWAYFREE's "Easy Slow Cooker Lemony Garlic Chicken Breast" recipe. Served as suggested with brown rice & carrots but added asparagus, cause it's in season & the plates looked ever so pretty. Big A-plus on the recipe. It was easy to make and the taste was fine!

RITZIBROWN's Photo RITZIBROWN SparkPoints: (0)
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6/1/11 10:43 A

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Week 3 is wonderful! The article on smart substitutions was applied last night. I made potato salad using more yogurt that Miracle Whip (DH's preference) & he loved it. Also, put in some fresh parsley & Red Robin Basil from our "hanging" garden. Good taste, good to look at, a hit!
As to becoming a better baker - I don't know. Homemade cookies & banana bread are favorites; I like sweets & my concern is no matter how small or what substitutions I will still overindulge! Since I'm the baker & it is one of my stress reducers, I've not baked since joining SP. DH has been a gem about it - he likes our new life style change (said it's how I cooked when we first met!; I was 125 #'s then).
I frequent the SP recipe website, so I'm good to go. Really emoticon this team. RB

CAMOGIE3's Photo CAMOGIE3 Posts: 894
5/23/11 3:54 P

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I usually don't use any salt but other spices to add flavor...lemon, rosemary, oregano, garlic, paprika, pepper, ginger, etc. I honestly couldn't tell you the difference between regular table salt, kosher salt, and sea salt.

Optimism is the foundation of courage.
--Nicholas Murray Butler

It is not the strongest of the species that survive, nor the most intelligent, but the ones most responsive to change.
--Charles Darwin

Nobody cares how much you know until they know how much you care.
--Theodore Roosevelt


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LDEVANY SparkPoints: (0)
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5/10/11 11:03 P

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I have to watch my salt and potassium. Can anyone tell me the difference between kosher, regular and sea salt? Also, is there anything that might taste a little like salt but not be salty. I can't use the salt substitutes because they are high in potassium and I have naturally high potassium from the way I eat. I just love my spinach and other veggies.

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LDEVANY SparkPoints: (0)
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5/10/11 11:01 P

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Try the flavored waters. My kids love those.

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LINDAJ0621's Photo LINDAJ0621 SparkPoints: (0)
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3/27/11 11:11 A

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The mushroom hash sounds like something I would like to try. We love hash and poached eggs, but I would like to "lighten" that up a bit. Could you please post the recipe?

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BLC 18 Sparkling Sapphires
BLC 17 Sparkling Sapphires

Plant seeds of expectation in your mind; cultivate thoughts that anticipate achievement. Believe in yourself as being capable of overcoming all obstacles and weaknesses.


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ANALAA's Photo ANALAA SparkPoints: (0)
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3/26/11 5:43 P

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1. Make smart substitutions:
Recipes I use are based upon whole foods so no substitutions are needed. I did try to add a couple extra ingredients to some of our favorites (a variety of squash to our curried butternut)


2. Become a better baker:
I bake only on special occasions (birthday or holiday).

3. Flavour without fat.
We usually use fresh or frozen herbs to season our food, but fat free? Nope.

4. Find a new healthy recipe.
Found some great recipes at Nom Nom Paleo that my family enjoys, and a wonderful soup recipe that was easy to convert.
emoticon

Biggest challenge is still to get my boys to drink water, instead of fruit & veggie juice blend they prefer.

Worry never robs tomorrow of its sorrow, it only saps today of its joy.
~Leo Buscaglia~



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FITNHEALTHYKAL's Photo FITNHEALTHYKAL SparkPoints: (193,192)
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3/26/11 7:22 A

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Headed into week three. I just spent some time reading through all of the challenges/topics and preparing for the week in conjunction with doing my menu plan and shopping list for the week.

Over the past years I have changed my way of cooking considerably and in doing so a cookbook collection of over 200 has been swapped out in large part to a new cookbook collection of nearly that number most of which are healthy and I have adapted my cooking and kitchen and way of life because it isn't a diet, it is a lifestyle. For the most part so far this challenge has been the norm at our house which is not to say I haven't learned anything new because I make it a point to learn something new every day and spark is the community and family where I do so.

I come from Vermont. We are a dairy state. I love butter and cheese. REAL butter and cheese. I buy 75% reduced fat Cabot cheddar cheese and grate it and the flavor is spot on and you don't need a lot. I would rather use that than a lot of what to me is flavor less fat free or reduced fat _____ brand cheeses.

Recently the dog trainer asked me for a piece of American cheese to use for a treat for the dog and I told her we didn't have any. She said she had never been to a house that didn't. I told her it's less than 1/2 a molecule away from plastic so why put it in your body? We cook with butter too; just less of it. When presented as they are in the article, about baking, it makes absolute sense to have found ways to reduce fat in baking with other naturally acceptable ways and there are some that are amazing and indiscernible. Applesauce, pumpkin puree, bananas. I am going to try the prune during this challenge since I have not.

We do Meatless Mondays. Lots of poultry (I mix half ground chicken and half ground turkey for a bit more flavorful taste) or mix ground sirloin (I paid $6.43 for a POUND of ground sirloin at the military commissary last week!) and ground turkey or chicken.

Brown rice instead of white rice.

Lots of beans -- I have a recipe from Rocco Dispirito for black bean brownies that he did on either Good Morning American or The Today Show that were supposed to be amazing (I don't eat chocolate).

I buy Egglands Best eggs for the added nutrients and use egg replacements etc. This challenge I am going to try the tofu idea for something new.

I have an amazing cookie recipe 54 calories a cookie that uses coconut oil, no eggs and they taste like carrot cake!

I use almond milk and am going to try coconut milk next.

LOVE spices - I cannot wait for spring so I can start some herbs in the sunroom and then move them outdoors. I so miss my herb garden. We had snow flurries again last evening here in MI. I spend way too much money in the winter on fresh herbs but they are a staple in my cooking because they add so much flavor.

I can forego the sweets but give me the comfort foods redolent with savory herbs and carbs and I am a happy girl. One day a week there is a new ethnic recipe on our meal plan and generally that involves a new spice combination. Always fun and interesting.

So that is my .02 in a novelette (sorry) and my plan for week three of the challenge!



Kal - Maryland

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, favorite cocktail in one hand - strawberries in the other, body thoroughly used up, totally worn out and screaming holy sh*t - WHAT A RIDE!


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RUBYTWOSDAY's Photo RUBYTWOSDAY Posts: 197
3/9/11 11:13 A

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I'm getting geared up for Week 3 of the Official Healthy Cooking Challenge. The first week's challenge for me was to create a menu for the week. The blank page in front of me was quite daunting, but I got past that and now the menu planning has become something I look forward to - go figure!
I've tried a number of new recipes and, of course, some of our old favourites. Have limited eating out to only once a week - Sunday's at lunchtime.
Most of week 3's tips regarding supstitutions and healthier baking I have already been practicing, but I've seen a couple of things I didn't know and will try.
So, Week 3, bring it on! I'm up for this!

SALEX52's Photo SALEX52 Posts: 5,989
3/7/11 11:03 P

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We've instituted "Meatless Mondays" in our house, and today I made the most wonderful mushroom hash, topped with a poached egg. I think the recipe came from the New York Times. Very healthy, so I didn't even need to worry about substitutions:

Nutritional information per serving (without poached egg): 192 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 54 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per poached egg: 71 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 186 milligrams cholesterol; 0 grams carbohydrates; 0 grams dietary fiber; 81 milligrams sodium; 6 grams protein


Edited by: SALEX52 at: 3/7/2011 (23:09)
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ERINMERRY's Photo ERINMERRY Posts: 66
3/6/11 11:23 A

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Hi!
I am ready for week 3. Sat down with husband and planned our menus for the week (he really loves this discussion), went grocery shopping and spent the afternoon cooking yesterday. We have a church potluck today, which can be challenging when you are trying to watch calories, so took a risk and made a Kung Pao Chicken recipe that I found on Spark Recipes - the ginger/garlic and sauce is delicious and I am so excited to know I have dish at the Pot luck that I know how to "account" for!
This week's menu-
Kung Pao Chicken
Pan seared scallops
Chicken enchiladas
Turkey Meatloaf
Tilapia
Having fun playing in my kitchen ! LOVE Spark Recipes!

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SPARKLED146's Photo SPARKLED146 Posts: 11,942
3/5/11 8:16 A

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Week 3 has gone well. I've enjoyed trying some of the Spark Recipes. Today I made pancakes and substitued applesauce for oil. Delicious!

Kristi

5% Challenge- Central Time Zone
CBARRETT10 Posts: 982
3/5/11 12:34 A

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Week 3 is going great! Along with brown rice I've been introduced to quinoa and I love it, especially with steamed veggies! Batch cooking is a time saver!

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VSEMRAU4's Photo VSEMRAU4 SparkPoints: (0)
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3/2/11 1:18 P

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I'm liking the challenge. I especially like the batch cooking ideas as well as the simple suggestions to lighten a recipe. Thank goodness there are so many already healthy recipes to try. Thanks sparkpeople.

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MELODYTARYN's Photo MELODYTARYN Posts: 403
3/2/11 11:37 A

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I love the tips in this challenge. This year one of my New Year's Resolutions is to always have healthy food on hand that it is more convenient to eat healthy than non healthy snacks. I was doing really good having fresh vegetables on hand. I also wanted to cut down on food waste. I was doing really well on this one until I went home to a funeral and came home and my boyfriend was redecorating the kitchen. Aside for the last couple of weeks when a lot of food went bad before it was eaten we are much better than before. This challenge is helping with those goals and also making me think of other ways to eat healthier that I never considered. It's great.

Challenges are what makes life interesting, overcoming them is what makes life meaningful. - Ralph Waldo Emerson


Taryn, from Prince Edward Island, Canada


 current weight: 289.0 
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RIKKI572's Photo RIKKI572 SparkPoints: (0)
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2/28/11 9:38 A

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I'm having a great week. On the week end, I had my two 7 year old grandsons help me to plan the menu for the week. I must say they are very creative, and I didn't use all of their ideas. The meat loaf with chocolate sauce was a bit much for me!!
I'm really enjoying this challenge
Have a great week everyone!
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Today you are you, this is truer than true
There is no one alive, who is youer than you.
Dr Seuss


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KATIBUG49's Photo KATIBUG49 Posts: 3,705
2/27/11 3:23 P

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Just getting started on week 3, look forward to making more new & healthy meals. My childcare children are even into the new meals.

Be the best you can be every day!

Central Time Zone
MISSYGEEN's Photo MISSYGEEN Posts: 2,096
2/27/11 8:29 A

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Stuck in week three. I will begin again by first cleaning out the fridge and planning my meals for the week. I really need to commit to organizing my kitchen. Maybe I'll use this week to make a daily post on how I'm organizing my kitchen. I enjoy cooking and since joining spark I am cooking at home more than ever before. However, not being organized is sometimes paralyzing me in the kitchen.

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RIKKI572's Photo RIKKI572 SparkPoints: (0)
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2/27/11 7:24 A

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I'm just starting week 3, and I'm really enjoying this challenge. Will check back later!
Hope everyone is having a great weekend!!
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Today you are you, this is truer than true
There is no one alive, who is youer than you.
Dr Seuss


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JUSTJUSTY's Photo JUSTJUSTY Posts: 4,821
2/27/11 12:06 A

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All jazzed to start week number 3! I have been looking forward to this week since the beginning. Think the fun might just begin LOL.

Blended Families: Stepchildren, Mine, Yours, Ours:
teams.sparkpeople.com/stepchildren


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