***Sunday Bites, Vites & Exercites***
BITES: (DS Maintenance Mode)
B - 2 protein coffees (60g)
2nd B - grits, bacon, 1 1/2 fried eggs and protein coffee (30g)
S - Fage yogurt w/blueberries
S - peanuts w/cranberries
S - protein shake (30g)
S - 15 bean soup
S - clementine
C - CarbSmart ice cream
D - chili & rice and a hard cider
VITES:
morning batch: done
calcium batches: done
omega 3-6-9: done
iron: done
evening batch: starting in a few
Proferrin: pending
EXERCITES:
none
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
B-double protein shake
Brunch- Bacon
B2- 2 eggs, more bacon
S-leftover tilapia
S-grapefruit segments, was gonna have cottage cheese n pineapple but my cottage cheese smells like it "aged" lol
D-no idea yet......feelin lazy, prolly tuna n ww crackers
almost done with vites, should drank less coffee, more water
5'1 HW 298 CW 118
"Making America skinny, one slap atta time!" -Slap Chop Dude
Hi Gina, Looking at the directions below, I'll tell you how I changed it. I used about 1.3# of hot sausage and I used bulk browned as a couple of patties I cut up later on. Cook to remove the fat, but the less you cook it, the more "hot" is transferred to the soup. I used a big can of no salt tomatoes and I add the juice, cut the tomatoes up a bit before I added. I used the bell pepper, not so much garlic. I did soak the beans overnight and it does help to cut the cooking time the next day. A couple hours, probably 3 is all you need to complete the soup. Great with crusty bread on a cold day! Kathy ----- Original Message -----
Subject: 15 bean soup
1 pkg. of “Goya 15 bean" dried beans. (soak overnight in dutch oven pan)
1 lbs. of hot Italian sausage link
1 can whole tomatoe (chopped, do not use the juice)
1 can beef broth
3 cups water
1 large onion chopped
1 bell pepper chopped (optional)
4 large cloves of garlic
3 bay leaf
1 tspn. of basil
Brown sausage in large skillet, (coat with olive oil), do not fully cook meat in skillet.(rare)
Set aside to board and cut into slices. Sweat onions, pepper and garlic in skillet, and de-glaze with beef broth.
Toss in with soaked beans and enough water to 1" below top of dutch oven pan.
Add seasonings (whatever you like) I like basil, salt, cracked pepper, wegmans “herbs de provincial"
And I also like some additional red pepper flakes to taste.
I made this one up. Enjoy!
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
Lazy day. It'll be hard to go back to work and not get my daily nap time.
B: bacon, double protein shake
L: turkey and large spoonful of dressing covered with gravy, homemade cranberry sauce, the last of the pecan pie
S: CS fudge bar
D: chilli with a little rice
S: double protein shake planned
V: one batch left
F: on track
E: laundry and a 2 hour nap
-Gail-SW 257 CW 169 GW 165
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
. Weather folks are starting to hint at the first winter storm early next week.
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
B - Two eggs, sausage
S- Protein bar
L - 1/2 large smothered pork chop, roasted veggies
S - Peanuts, homemade cheese crisps
D - We made ourselves a little appetizer party: spinach/artichoke dip with four triscuit, chili cheese squares, two spinach phyllo bites and two southwest chicken bites. I filled up too fast though, so I'll eat more later.
Duodenal Switch 08/09/06 - Dr. Paul Kemmeter, Grand Rapids, Michigan
HW: 282 - 5'4"
SW: 268
GW: 135
CW: 125
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
