Anonymous posted this comment on Before Your First Session (May 2012):
I have been on the program for 6 months now without cheating at all. It has been fairly easy so far although I am nervous about the day I begin the maintenance part of the program. This will really be the test of my willpower! I started at a size 20 bottom and 1x/2x top. I am now a size 12 and med/lg. I am 5'8" with a large frame so probably size 10 is where I will begin maintenance. Good luck to all of the beginners...let the fast results motivate you to continue. You will be thrilled with the results!!
January 14, 2013

Ingredients
  • 4 skinless, boneless chicken breast halves
  • 3 cloves crushed garlic
  • 3 tablespoons ground ginger
  • 1 tablespoon olive oil
  • 4 limes, juiced
Directions
  1. Pound the chicken to 1/2 inch thickness. 
  2. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. 
  3. Seal bag and shake until blended. 
  4. Open bag and add chicken. 
  5. Seal bag and marinate in refrigerator for no more than 20 minutes.
  6. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. 
  7. Dispose of any remaining marinade.
January 09, 2013
Ingredients 
  • 3 lb pumpkin
  • 3 cups chicken stock
  • 1 onion, chopped
  • 3 garlic cloves, roasted 

Directions
  1. Preheat the over to 400˚ F.
  2. Cut the pumpkin in half and roast it for 45 minutes. 
  3. Scoop out the seeds. 
  4. Put the pumpkin into a blender along with the roasted garlic, onion and chicken stock.
  5. Mix to your desired consistency.
The carotene's found in pumpkin are converted to Vitamin A, which is essential for a strong and healthy immune system. One cup of pumpkin a day will get you to the recommended daily dose. This pumpkin soup recipe from Dr. La Puma is is so easy to make and delicious, you’ll want to freeze it to always have on hand.

Source: Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D. 
January 09, 2013
By Chris Laferriere Rapose

Sloppy Joe Pie

Ingredients

2 large eggs
1/4 cup half and half
1/4 tsp pepper
1 tsp or 1 packet mustard
1/2 tsp salt
1 tbsp white vinegar
4 oz mayonnaise
1 tbsp worcestershire sauce
2 stalks large celery
1 clove garlic
1/3 cup chopped onions
4 oz tomato sauce
1 lb lean ground beef
8 oz shredded cheese

Directions
  1. Brown the hamburger with the celery, onion and garlic; drain fat.
  2. Add tomato sauce, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer uncovered about 10 minutes or so to blend the flavors.
  3. Put meat mixture in the bottom of a well greased glass pie plate; mix in about 1/2 the cheese. Spread remaining cheese on top.
  4. Beat the eggs in a small bowl and whisk in the mayonnaise and cream.
  5. Pour custard mixture evenly over the cheese.
  6. Bake at 350 °F (175 °C) for 30-35 minutes until nicely browned.
  7. Let stand 10 minutes before cutting.
January 09, 2013
By Dawn Thompson Hooben 

Creamy Corn and Shrimp


Ingredients

5 slices of bacon, diced
4 ears of corn, kernels removed
1 med yellow onion, diced
1 cup of whole milk
3 T snipped fresh chives
1/2 t salt
1/4 t pepper

Directions
  1. Cook bacon in  large sautee pan over medium heat until crisp. 
  2. Remove with a slotted spoon and set aside. 
  3. In the same pan, remove all but 2T of the bacon fat (compensate with olive oil to reach 2T if not enough) 
  4. Add corn and onion; cook over med heat untill softened. 
  5. Stir in milk and bring to a simmer, cook for 1 min.
  6. Turn off heat and still in 2 T of chives, 1/4t salt and 1/8t of pepper and the bacon.
  7. Skewer the shrimp, brush with olive oil and season with remaining salt and pepper. 
  8. Grill shrimp for 2 min per side or until cooked through. serve shrimp over corn and sprinkle with remaining chives.
January 09, 2013
Ingredients

1 stick of butter
1 packet dry italian dressing mix
1-2 lemons
5-6 boneless chickem breasts

Directions
  1. Put  Stick of butter in bottom of crock pot and allow to melt. 
  2. Lay chicken in pot. Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on. 
  3. Cook on high 4-5 hours, or low 6-8 hours
January 09, 2013
 By Allyn Spacek

I serve this topped with cilantro, with mashed butternut squash. The sweetness of the squash mixed with the spiciness and vinegary-ness of the pork is awesome. 

Pepperoncini Pork (Slow Cooker)


Ingredients

1 pork roast, boneless, about 2-3 pounds.
1 jar, 16 oz or so, pepperoncini.

Directions
  1. Place pork roast in crock pot.
  2. Pour pepperoncini over (liquid and all).
  3. Cook on low all day, til pork falls apart when shredded with two forks.
  4. Remove pork from pot and shred with aforementioned two forks.
January 09, 2013
At the end of this month I'll celebrate two years following of Julie's program. To kick off my celebration, I changed the way my blog looks and I changed the name and address (URL) of this blog to Friend of Julie. If you can read this post, you're at the new web address!
This was a joyful day at the farmer's market in Sarasota, FL last month.
My new year resolution for 2013 is to bring more joy into my life and to share that joy with others. May your life be full of live-changing and joyful events. Happy new year everyone!
January 06, 2013