I'm on program, in the river (eating the right foods), and exercising, although not as much as I'd like (I'm still doing PT for my arm/neck issue). But that's not everything I should be doing. I dropped the ball on a really big one: measuring my success.

I'm really kicking myself for not following Julie's suggestion to measure ourselves along the way. If you haven't measured yourself, go do it now. Don't wait!

I wrote down some crazy encrypted notes about my measurements when I first started, but I can't figure out my own code. I live alone, so how nuts is this that I didn't want anyone to know my measurements, so I wrote them in such I way that I can't decipher them. What do 5 numbers mean? Why is the first number smaller than the second number? Even if I take away the first number, there is no way those measurements can be right. I know I've lost more than 5 inches off my waist!

That's the old me. Today, I'm taking control of my measurements. I've written them down and I'm going to write them down once a month until I reach my goal size, so I can see my progress.

So, what's a girl to do when she's feeling like the same size? Go buy some new blue jeans! Yup, that's what I did yesterday. I feel great in them. They're a size 18 from JC Penney's, which has to be smaller than a size 18 from Lane Bryant. I know not all sizes are created equal, so I'm going to be focused on how good I feel in these jeans instead of why they aren't smaller.

I was rambling on an on the other day: How come my jeans from summer 2011 aren't falling off me yet. Why haven't I lost more weight? When is this belly of mine going to dissolve. Am I still on a plateau? When am I going to reach my goal? It left me wondering what else am I not doing that Julie suggested?

Well, my weight is coming off in different places. My rings are too big; my favorite opal rings swirls around and around. I missed the window of opportunity to wear it; now I need to get it made smaller. My wrists are much smaller. Recently a friend was going on an on about how small my wrists are now. I hadn't noticed! Another friend was complimenting me on how much my face has changed, how much smaller it is now. Weight loss doesn't only come off our hips!

So, yesterday, I got out of my own way and stomped into JC Penney's, determined not to leave until I had at least one pair of jeans to take home. I found two different styles and colors and went home happy. I felt great wearing them all day today!

Have you measured yourself yet - go do it now!


January 14, 2013
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