2008 STR Weight-Loss Challenge (official thread)

[ODB]

Originally Posted by sauce

Don't trust the scale. Total liar. If you think you're losing weight, you're losing weight. K? Mind over matter. That's all.

Just hone your powers of ESP, then you'll be able to move the needle (or liquid crystals) on the scale at your whim. Of course, you may eventually suffer a catastrophic stroke, but it's a small price to pay for a positive self-image.

[sauce]

Originally Posted by ODB

Just hone your powers of ESP, then you'll be able to move the needle (or liquid crystals) on the scale at your whim. Of course, you may eventually suffer a catastrophic stroke, but it's a small price to pay for a positive self-image.

It's worked! I've lost 5 lbs by esp. No stroke as of yet.

[Big Guy]

Second week:I stayed at 268 but I noticed size difference around the waist and belly. I think the weight is getting to my muscles as I have been riding more.

My riding is faster (or less slow), I have more energy and endurance. Climbing SJT to cocktail rock, I arrived to the top in good shape. I usually was pooped at that point.

Thanks guys for the support and keep doing it.

[ohyeah89]

Originally Posted by Big Guy

Thanks guys for the support and keep doing it.

I'll second that! The very reason I'm overweight (well one of them anyway) is my All-or-Nothing/Black & White way of thinking. In the past I'd eat and exercise really healthy for a few weeks/months then blow it one time and give up for an ENTIRE week or two! Already, this challenge has helped me to "get back on the wagon" (please excuse the cliche) after falling off, sooner and faster than I normally would have! It's FINALLY beginning to sink in that eating at a resturaunt or overeating every once in a while is NOT the end of the world and should not prevent me from going back to a normal healthy way of life (duh!).

Although I've "blown it" twice last week, I went back to eating/exercising healthy and still lost 5.8 lbs. Even if I lose 1 lb a week after this, I'll be happy with that since I want to maintain this weight loss AFTER the challenge.

It's all about BALANCE and this challenge is actually making me learn that faster than I would normally have (who woulda thunk!)

Thanks guys =)

[JoeTruth]

My biggest objective of this challenge is not necessarily to lose weight (although I wouldn't mind dropping 15-20 lbs.) My bigger objective is to re-establish a healthier life style and mindset by eating more organic, cut out refined foods, cut out sugars (exception of sugar obtained from fruits and such) and eat a lot more whole grains and vegetables.

Since the beginning of the year, I've been pretty good to sticking to my objectives. What I've discovered is that once I gave my body time to acclimate, I'm getting fuller much quicker and I don't need to keep eating and I'm craving sugary foods so much less. Your body gets addicted to sugars (pasta, bread, etc.) I feel more energetic and haven't had a headache since last year. That alone is fantastic! After hearing about it and doing some research, I ordered the "Eat for Life" book to help with the creative process of cooking and avoid burnout. Just ordered it yesterday so I haven't begun that process yet but will soon enough.

Thanks for the cooking tips yesterday. Dinner turned out delicious and my g/f loved it and was very impressed.

Tonight I'm going to try cooking some sort of chicken pasta using whole wheat pasta. Any healthy suggestions out there, preferably with red sauce?

[denmother]

Originally Posted by Pugz

There are a million ways to make the brine, just be careful with citrus cause it can actually start to cook the meat (like in ceviche). Also make sure your meat is totally submerged. I guarantee if you try it you will love it, it makes such a huge difference plus you can pre-make the brines on the weekend then use them whenever.

Can I hire you as my personal chef???

[RustyIron]

Originally Posted by JoeTruth

Tonight I'm going to try cooking some sort of chicken pasta using whole wheat pasta. Any healthy suggestions out there, preferably with red sauce?

As a variation, sometimes I like to forego the pasta altogether and replace it with zucchini. Slice the squash lengthwise, into halves.

Microwave the squash until it is al dente, pour the sauce over the squash.

For squash, I prefer a meat sauce, a little spicier than you would use on pasta.

[Pugz]

Originally Posted by denmother

Can I hire you as my personal chef???

I am looking for a job

Originally Posted by RustyIron

As a variation, sometimes I like to forego the pasta altogether and replace it with zucchini. Slice the squash lengthwise, into halves.

Microwave the squash until it is al dente, pour the sauce over the squash.

For squash, I prefer a meat sauce, a little spicier than you would use on pasta.

Grill your vegetables and then cut them and toss them with you pasta, it will give you a nice smoke flavor and contrasting textures. If you are using can sauce add a little sauteed garlic and chili flake to the sauce.

[OTHRIDER]

Pugz - I'm with you 100% on the benefits of brine. I have access to large amounts of wild game and fish and brine almost all of it. Of course, you need to plan ahead and that's fun if you like to cook.

Folks, don't be afraid to brine your Thanksgiving turkey - especially if it is a frozen store bought bird. This brine has a few more goodies in it, but I've yet to have a dry bird. If you BBQ your turkey, it really helps. I always try to use a better grade of salt too. Don't use an aluminum container - stainless, plastic or glass is good. I will let the bird defrost in the brine for about two days. MMMMMmmmm good.

[FONT=Calibri][SIZE=3]Turkey Brine[/SIZE][/FONT]
[FONT='Verdana','sans-serif']2 Gal Water
2 Cups Rock Salt
3 Cups Sugar
1/4 Cup Zatarains Crab Boil
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1 TBS Cayenne Pepper
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire[/FONT]

[ODB]

Originally Posted by JoeTruth

Tonight I'm going to try cooking some sort of chicken pasta using whole wheat pasta. Any healthy suggestions out there, preferably with red sauce?

Try making a puttanesca sauce. I like to have it with shrimp or fish over pasta, but I think it'd work fine with chicken too. Totally simple to make:
Saute your chicken breasts over medium heat in a tablespoon of olive until fully cooked. Set aside chicken.
Deglaze pan with dry white wine and throw in
three cloves of chopped garlic, cooking for a minute or two
Throw in an undrained large can (28 oz.) of chopped tomatoes, along with a couple tablespoons of capers, some oregano, chopped fresh basil, red chili flake to desired heat, some halved kalamata olives (just a moderate amount, since you're dieting), a dash of sea salt and some black pepper. Cook, stirring and breaking up tomatoes, for 8-10 minutes. Add some more dry white wine if all your liquid cooks out.
Note: Puttanesca traditionally also includes a few chopped anchovy filets, but I think there's enough flavor without them.
Mix in your already-cooked chopped chicken breast a couple minutes before the sauce is done, and toss it over your pasta. Top with some chopped Italian parsley.

Couldn't be easier.

Originally Posted by RustyIron

As a variation, sometimes I like to forego the pasta altogether and replace it with zucchini. Slice the squash lengthwise, into halves.

Microwave the squash until it is al dente, pour the sauce over the squash.

You could also use shredded spaghetti squash, which mimics pasta pretty well.

[JoeTruth]

Originally Posted by ODB

Try making a puttanesca sauce. I like to have it with shrimp or fish over pasta, but I think it'd work fine with chicken too. Totally simple to make:
Saute your chicken breasts over medium heat in a tablespoon of olive until fully cooked. Set aside chicken.
Deglaze pan with dry white wine and throw in
three cloves of chopped garlic, cooking for a minute or two
Throw in an undrained large can (28 oz.) of chopped tomatoes, along with a couple tablespoons of capers, some oregano, chopped fresh basil, red chili flake to desired heat, some halved kalamata olives (just a moderate amount, since you're dieting), a dash of sea salt and some black pepper. Cook, stirring and breaking up tomatoes, for 8-10 minutes. Add some more dry white wine if all your liquid cooks out.
Note: Puttanesca traditionally also includes a few chopped anchovy filets, but I think there's enough flavor without them.
Mix in your already-cooked chopped chicken breast a couple minutes before the sauce is done, and toss it over your pasta. Top with some chopped Italian parsley.

Couldn't be easier.

You could also use shredded spaghetti squash, which mimics pasta pretty well.

Damn, Toby, That sounds like a mouth watering recipe for a sauce and even I can make it. I began salivating while reading. Wow, thanks-a-lot!

Question: Why spaghetti squash vs. whole wheat pasta? Just curious...

Edit: OMG, out of curiousity, I Wiki'd "Puttanesca" and started cracking-up at what it meant in Italian...

"The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning "Pasta in the way a whore would make it". The reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce's hot, spicy flavour and pungent smell. Another is that the dish was offered to prospective customers at a low price to entice them into a brothel. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick, cheap meal that prostitutes could prepare between customers."

Interesting indeed!

[queenwilhelmina]

Originally Posted by ODB

Thanks for the new sig, Joe.

Dude I was thinking the same thing!!

[RustyIron]

Originally Posted by OTHRIDER

always try to use a better grade of salt too. Don't use an aluminum container - stainless, plastic or glass is good.

Yo Duke,
If you're a salt aficionado here's a hot tip. During lunch with a night time talk show guy, someone who can serve anything he desires, he passed me what looked like a pepper grinder and said, "here, try some of this." It clearly wasn't pepper, but it was black. The flavor was subtly distinct from other types of salt and the color makes a great presentation.

http://www.hawaiikaico.com

[chauvinist_youth]

Check out what the scale told me this morning. Eat my burned fat.



(down from 218 )

[ODB]

Originally Posted by JoeTruth

Question: Why spaghetti squash vs. whole wheat pasta? Just curious...

Just if you wanna cut down carbs and refined foods and get more fiber. Personally, i don't plan on eating much, if any, pasta during the challenge. I'm reserving my "bad" carbs for whole-wheat tortillas, sushi rice and a pizza cheat day or two. ... And beer, of course. There's always beer.

[Pugz]

Great call on the puttanesca, that is a pretty tasty looking recipe. If you do add the anchovies don't worry about seeing them in the sauce cause they will disintegrate once they begin to cook.

A lot of the more expensive salts are made for finishing a dish. For example after grilling some salmon sprinkle a little pink himalayan salt on it. These touches are the things that make the meal go from good to great.

[allison]

Way to go wastingaway_youth!

Originally Posted by chauvinist_youth

Check out what the scale told me this morning. Eat my burned fat.