Sunday, July 13, 2008
Vacation is over
Now that my vacation is over, (I put on 7 pounds while I was away for the 5 weeks) it is time to get back on track. June and July have been tough for me. My cousin died. We grew up together and she is only two years older than me. My best friend from NY lost her husband to bladder cancer last month. Another friend is facing prostrate cancer. I am feeling a little scared now that people my age are beginning to die. I just turned 60 this year. I realize that life is short. We don't know the number of days we will have, but if I can prolong my own life by taking better care of myself, then that is what I plan to do. I joined a fitness gym last week. I met with the trainer and have a program planned out. I had my first real work out on Friday. Whoa! am I feeling it this weekend. I saw a lot of pictures of myself and have taken a really good look in the mirror and I have really got to work on this weight thing. I am carrying around way too much weight and I don't like what I see. I am going to be checking on Tami and I hope she will be checking on me. I am going to the gym that a friend of mine goes to, so I have someone expecting me to be there.I will keep you posted on how I am doing and I will continue to share the things I find on line as I try to get myself in shape.
Friday, June 13, 2008
something from SB
Daily Dish
Stocking the South Beach Diet Kitchen
Swimsuit season is finally here, so it's a fitting time to begin the weight-healthy South Beach Diet program. It's doctor-designed to help you boost your health while moving toward a healthy weight. The first step is to stock your kitchen with the essentials — some of these delicious foods you may already have on hand. If these foods aren't in your house already, it's time to head to the store and stock up! Here are the basics you'll need:
Eggs (or egg substitute if your doctor has recommended you reduce your egg consumption)
Fat-free or part-skim ricotta cheese
Tomato or vegetable juice cocktail
Low-fat or nonfat plain yogurt
Lean deli meats, chicken or turkey breasts, fish, shellfish, or soy-based meat substitutes without breading that contain six grams of fat or less per three-ounce serving
No-sugar-added fudge pops and sugar-free gelatin
Extra-virgin olive oil
Nuts (without any added sugars)
Salad greens and other veggies, like cucumbers, celery, broccoli, and artichokes (skip the carrots, corn, and other starchy veggies until you enter Phase 2)
Salad dressing that contains three grams of sugar or less per two-tablespoon serving
Reduced-fat cheese sticks that contain six grams of fat or less per ounce.
Splenda®
Trans fat-free margarine
Condiments without added sugars, such as salsa, lemon juice, hot sauce, and extracts
Beans (canned beans are really convenient!)
Having a steady supply of these foods will help you create many delicious Phase 1 meals and snacks. Best of luck on the Beach!
Stocking the South Beach Diet Kitchen
Swimsuit season is finally here, so it's a fitting time to begin the weight-healthy South Beach Diet program. It's doctor-designed to help you boost your health while moving toward a healthy weight. The first step is to stock your kitchen with the essentials — some of these delicious foods you may already have on hand. If these foods aren't in your house already, it's time to head to the store and stock up! Here are the basics you'll need:
Eggs (or egg substitute if your doctor has recommended you reduce your egg consumption)
Fat-free or part-skim ricotta cheese
Tomato or vegetable juice cocktail
Low-fat or nonfat plain yogurt
Lean deli meats, chicken or turkey breasts, fish, shellfish, or soy-based meat substitutes without breading that contain six grams of fat or less per three-ounce serving
No-sugar-added fudge pops and sugar-free gelatin
Extra-virgin olive oil
Nuts (without any added sugars)
Salad greens and other veggies, like cucumbers, celery, broccoli, and artichokes (skip the carrots, corn, and other starchy veggies until you enter Phase 2)
Salad dressing that contains three grams of sugar or less per two-tablespoon serving
Reduced-fat cheese sticks that contain six grams of fat or less per ounce.
Splenda®
Trans fat-free margarine
Condiments without added sugars, such as salsa, lemon juice, hot sauce, and extracts
Beans (canned beans are really convenient!)
Having a steady supply of these foods will help you create many delicious Phase 1 meals and snacks. Best of luck on the Beach!
Sunday, June 8, 2008
SB recipe
Daily Dish
Vegetarian No-Pasta Lasagna
In the mood for Italian fare? SouthBeachDiet.com has delicious recipes for every Phase! Below is a delicious recipe — perfect for those in Phase 1. More than 1,000 others are available to members of SouthBeachDiet.com!
Vegetarian No-Pasta Lasagna (Phase 1)
Makes 4-6 servings
Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 6-ounce can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)
Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.
Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let sit until cool enough to handle. Reduce oven to 375°F.
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil.
Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional Information:
354 calories
12 g sugar
19 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
4 g fiber
755 mg sodium
Vegetarian No-Pasta Lasagna
In the mood for Italian fare? SouthBeachDiet.com has delicious recipes for every Phase! Below is a delicious recipe — perfect for those in Phase 1. More than 1,000 others are available to members of SouthBeachDiet.com!
Vegetarian No-Pasta Lasagna (Phase 1)
Makes 4-6 servings
Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons garlic, chopped fine
2 tablespoons onion, chopped fine
2 (14.5-ounce) cans stewed tomatoes
2 tablespoons dried oregano
1 6-ounce can tomato paste
Salt and ground black pepper to taste
2 large eggplants
2 tablespoons dried thyme
1 large yellow squash, thinly sliced lengthwise (optional)
1 cup part-skim ricotta cheese
1 large egg
1/2 cup fresh-grated Parmesan cheese
2 cups (4 whole) roasted peppers
1/2 cup shredded part-skim mozzarella
1/4 cup fresh basil, shredded
2 cups spinach (optional)
Instructions
Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue.
Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let sit until cool enough to handle. Reduce oven to 375°F.
Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil.
Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.
Nutritional Information:
354 calories
12 g sugar
19 total fat (7 g sat)
67 mg cholesterol
35 g carbohydrate
17 g protein
4 g fiber
755 mg sodium
Thursday, June 5, 2008
Summer Vacation!
I will be gone all of June. I may not post until my return in July. I will be checking every now and then. My biggest hope is to come home with no extra weight.
5 weeks is a long time to be away and I am worried about staying on track with all the visiting we will be doing. See you in JUly.
Gail
5 weeks is a long time to be away and I am worried about staying on track with all the visiting we will be doing. See you in JUly.
Gail
Wednesday, May 21, 2008
Some more advice from Denise Austin
Having trouble squeezing in your workout? Try these tips from other busy Fit Forever! members:
Set your alarm to go off a half-hour earlier than everyone else's, and get your workout out of the way first thing!
If a mad morning rush leaves you with no time, try getting everything ready the night before (including lunches packed and clothing set out).
Don't be afraid to delegate some household tasks to other family members and make time for exercise! You shouldn't try to do everything all by yourself.
Cut down on kitchen time by making double recipes and freezing half for a quick heat-and-eat meal another day!
Take your kids to a school or park and walk laps while they play or go on a bike ride together.
If you can't fit in one 30-minute walk, break it into three 10-minute jaunts throughout your day.
Tone up with fidgetsizes! Do butt squeezes in the elevator, leg lifts at your desk, leg squats while brushing your teeth, tummy tucks while watching the news, etc. Do what you can, when you can.
Think small! Even if it isn't a full workout, five or 10 minutes of movement is better than nothing!
Set your alarm to go off a half-hour earlier than everyone else's, and get your workout out of the way first thing!
If a mad morning rush leaves you with no time, try getting everything ready the night before (including lunches packed and clothing set out).
Don't be afraid to delegate some household tasks to other family members and make time for exercise! You shouldn't try to do everything all by yourself.
Cut down on kitchen time by making double recipes and freezing half for a quick heat-and-eat meal another day!
Take your kids to a school or park and walk laps while they play or go on a bike ride together.
If you can't fit in one 30-minute walk, break it into three 10-minute jaunts throughout your day.
Tone up with fidgetsizes! Do butt squeezes in the elevator, leg lifts at your desk, leg squats while brushing your teeth, tummy tucks while watching the news, etc. Do what you can, when you can.
Think small! Even if it isn't a full workout, five or 10 minutes of movement is better than nothing!
Sunday, May 18, 2008
new recipe for all you SB dieters
Vanilla Ricotta Crème
Serves 1
Description
This recipe makes 1 serving but can easily be doubled, tripled, or quadrupled. For larger batches, use an electric mixer for a creamier texture.
Ingredients
1⁄2 cup part-skim ricotta cheese
1⁄4 teaspoon vanilla extract
1 package sugar substitute
Instructions
Mix together the ricotta, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.
Nutritional Information:
178 calories
10 g total fat (6 g sat)
38 mg cholesterol
7 g carbohydrate
14 g protein
0 g fiber
155 mg sodium
Serves 1
Description
This recipe makes 1 serving but can easily be doubled, tripled, or quadrupled. For larger batches, use an electric mixer for a creamier texture.
Ingredients
1⁄2 cup part-skim ricotta cheese
1⁄4 teaspoon vanilla extract
1 package sugar substitute
Instructions
Mix together the ricotta, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.
Nutritional Information:
178 calories
10 g total fat (6 g sat)
38 mg cholesterol
7 g carbohydrate
14 g protein
0 g fiber
155 mg sodium
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