About a dozen friends of Julie gathered for a potluck and on Friday night. Our gracious hosts grilled up Fillet Mignon for the main course. Here's the story, plus: the menu, my spaghetti with meat sauce recipe, and a group photo. Spaghetti? Yes - I made spaghetti "noodles" from zucchini.
A photo posted by Theresa Chamberland (@alohatac) on
This was the first time I had used my spirooli (see photo of this gadget below), which a key friend gave me a few months after the Greenfield potluck. I have to pause here for a moment to say: how nice this is - I get to meet and become friends with others following Julie's program, who not only have given me incredible support and shared their stories with me, but also gave me clothes and this great gadget!

I encourage you to reach out to others who are following Julie's program. Strike up a conversation before or after seeing Julie. If you read a post that inspires you, on this blog or on the closed Facebook group, reach out to that person and see if you can get together for coffee, a meal, a walk, or connect on skype, or talk on the phone. The support is incredible. And you may surprise yourself - you too may be of great support to someone else. Either way, it's very rewarding.

Back to my story...

I brought the spirooli and zucchini with me so others could give this a try. We couldn't figure out how to remove the slicer that was in place (where the noodles come out) when I opened the box, so the noodles were thicker than I preferred. Later, I asked the two men who were at the gathering to take a look and we finally figured it out. It was one of those secret handshake things, push on the back piece while pulling up on the top. Next time I will be able to make the thinner noodles.
I used my spirooli to turn yellow squash into noodles. Photo by Theresa
The recipe is pretty simple - make your favorite meat sauce and serve over zucchini "noodles."

We sliced the skin off  the 8 medium sized zucchini. In looking at the photo (above) I realized we didn't have to remove the skin. Actually, the noodles look more interesting with the skin. We then put the zucchini through the spirooli to make the noodles and then put them in a bowl and into the microwave.

Since it was my first time making these, noodles I set the microwave to 2 minutes. After 6 minutes, each time we took them out of the microwave, we took turns tasting a noodle to see if they were done enough. You want them cooked, but not soggy. They softened to our liking after 10 minutes.

(07/16/14 update: I made these noodles on top of the stove in a small amount of water in a veggie steamer and they cook in less than 2 minutes. I highly recommend stove-top cooking them.)
Martha Stewart Veggie Steamer. Photo source: macys.com
We then invited the others to taste the spaghetti with meat sauce. A couple people were hesitant to try the noodles, because they don't like veggies or they don't like zucchini, but everyone had some noodles with lots of meat sauce, to keep the meat-to-veggie ratio in line.

Some loved these noodles, others really liked the sauce, but the noodles, not so much. Other recipe ideas were suggested, such as adding them to a stir-fry. If you google spirooli recipes, you will find a lot of recipes and videos.

At the end of the night, Linda said "I love these noodles. I have to get one of these things." I loaned her the spirooli. This way she can make the noodles for for her family a few times before committing to buying one. Plus, this gives us another reason to get together. Linda, we look forward to seeing you post the spirooli recipes you create for your family. A photo would be great too!

The Meat Sauce

I cooked 2 pounds of organic ground beef with long slices of onion (half of a small vidalia onion), and after the meat was cooked I added a jar and a half of tomato sauce (I used Capa di Roma's Roasted Garlic, which I bought at Big Y). I made the meat sauce the night before, so all I had to do was heat it up at the gathering. I usually use both jars of sauce for my meat sauce, but since I was serving the meat sauce over veggies, I cut back on the amount of tomato sauce - always watching for the meat-veggie ratio.

The Noodles

Adjust the number of zucchini (green and/or yellow) to suit your needs, try to make an amount that will eaten that day. I used 8 total.

Remove the skin from the zucchini (or you may leave it on.) Push the zucchini through a spirooli to make the noodles. Place the noodles in a dish and microwave until the zucchini the texture you like for your noodles. I cooked all 8 zucchini for 10 minutes.  If you're cooking less zucchini, cut back on the cooking time.

Serve the noodles and sauce separate, unless you are sure you've made the exact amount needed. The noodles become too soggy if left in the sauce. (I read this, I don't know this for sure.)

The Menu

So, you're wondering, what else did we eat? Plenty...
  • Fillet Mignon
  • Corn on the cob
  • Bacon wrapped shrimp
  • Shrimp cocktail
  • Pepperoni
  • Salad
  • Barbecue kielbasa
  • Rolled soppressata
  • Veggie sticks and cheese
  • Deviled eggs

The Group Photo
Gathering of friends of Julie 07/26/13
Clothing Exchange

In addition to meeting some for the first time, we had a clothing exchange. This was a lot of fun. In fact, I'm wearing a new blouse from this giveaway in the photo above. The grand finali was when our hostess opened her coat closet and offered a beautiful crimson red wool coat, which was a perfect fit for the recipient!

More Spirooli Recipes
Other Resources

July 30, 2013
I've been singing a song every summer for the past three years. I'm still working on the lyrics, but it definitely has a country-western twang, and it goes something like this . . .
Ukulele photo by Theresa
Tell me
Why am I wearing last summers clothes? 
Maybe I didn't wear them as often as I could have
And maybe I'm not as thin as I could have

Little things I should have said and done
I just never took the time 
Girl, I'm sorry I was blind
But they were always on my mind
These clothes are always on my mind

(end of song)

I can see in my clothes that I've lost weight in the past few months. My clothes are looser, but I can't fit into a handful of size 16 carpis someone recently gave me and it frustrates me. A friend pointed out that perhaps those pants may not be a good fit for me and that once I can zip them up - they may be too big everywhere else. This made sense, so I went looking for visual evidence to see my loss in other ways.

First, I went looking for photos of me in the same outfit last summer and this summer, hence the photos below. Although these are not full body photos, the difference in my face and chin is quite visible. When I wear the dress in these photos, I feel the difference in how it fits from last summer. It was never tight, but it certainly has a whole lot more room than it did last year.
Left: July 2012 Right: July 2013
Next up: go on a shopping spree to update my wardrobe. I have a closet full of tops, but I don't have enough pants or dresses. My goal was 1) see if I could fit into size 16 pants or dresses and 2) regardless of size - buy a pair of black pants or capris.

 Hold on...a girl has to eat first before hitting the stores, so I  first stopped to have a late lunch (3pm) at Outback, where I enjoyed a wonderful meal. This is one of those times when one has to leave food on the plate. As large as the steak was, I needed to be mindful of eating bite-for-bite meat and veggies. 
Outback Steakhouse
At Dress Barn I tried on a size 12 black and white empire dress. What a riot. I skipped right over the 16'a and even the 14's. I'm so determined to be a 12. It had a side zipper, so I slid the dress on, but it wouldn't zip up over my hips. The top and thighs were a perfect fit, but there was no way the zipper would go up over my hips. Okay, so I'm not a 12 yet. I took a photo and moved on to other outfits.
This size 12 dress fit, but I couldn't zip it over my hips!
I tried on a skirt and blouse that I had considered buying a few months ago - a blue and white top with a knee length white skirt, both size XL. The outfit looked great in April and I was hoping a sale would make it worthwhile to buy now. Both pieces were only in an XL and neither were on sale. But guess what? It didn't matter - they were both too big! Yeah! Evidence found. Nothing else in Dress Barn fit me right, so I moved on to Macy's.

At Macy's, I headed to the larger woman's clothing area thinking this time of year I may find bargains here in the smallest of their large sizes. I tried on a beautiful black skirt with a top I wore into the store. The skirt fit nicely, but it had an elastic waist and the skirt flared out in a way that visually added pounds. It felt nice, but who wants to look heavier. Snap another photo and move on.
Back skirt with top I wore into the store. Not sure what size this was.
Moving on the Avenue for pants...no luck. Of course I tried on a few 14's, but they didn't work at all. The size 16 pants I tired on fit and looked nice, but were uncomfortable when I walked. They made a "swoosh" sound and the legs bagged up. No thanks.
Size 16 capris from Macy's
The clothing in specialty stores for large women don't work for me anymore. This is something to cheer about, because it's official now: no more large women's stores for me. There's no looking back.

I meandered into Macy's regular women's section, which is hard to identify because they have so many sections  for women. After trying on a size 14 skirt (ha, I'm so determined) and a few other items with no luck until I found a pair of size 16 white pants. They were really expensive and marked down quite nicely too. They fit beautifully.
My new "black" pants in size 16.
I deemed these my new "black" pants, because that's what I really wanted, but the truth is, I wanted a pair of size 16 pants in ANY color. These are longer than my other capris, they feel wonderful, and the front pockets are nice and flat. My capris all have pockets that take up too much room, the pocket fabric is too thick, whereas the pockets on these pants don't show under my blouse.

I had a successful shopping spree, despite the fact that I only bought one item. I realize I need to just get out of my own way. Here's where I stand today, I'm going to:

  • live with the clothing I have for the rest of the season 
  • stop fixating on what I don't have and enjoy what I have
  • remember that all these clothes WILL be too big for me next summer
  • remember that I have dropped weight and the rest of my body (hips in particular) will follow in their own time
  • keep following program and the weight will come off
What's happening in your wardrobe? Have any of you had these kinds of wardrobe malfunctions? How are you moving past what size you want to be and focusing on the more important things in life than what size you are?

July 26, 2013
This recipe showed up on my FB timeline today and I had to share it. I made a couple minor adjustments to make it fit our unique diet. Before you balk at the 3 grams of carbs, bear in mind that if you use condiments or citrus juice at all you're eating sugar, hence you're getting about that per meal on average anyway. :-)
Photo and recipe source: Ricki-Lee Anderson
Philly Cheese steak Stuffed Peppers
  • 12 oz. thinly sliced deli roast beef
  • 4 Slices Provolone cheese
  • 2 Large Green, Red or Yellow Bell Peppers
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic - minced
  • Salt and Pepper - to taste
Directions
  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. Slice onions and mushrooms.
  3. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.
  4. Saute until onions and mushroom are nice and caramelized about 25-30 minutes.
  5. Preheat oven to 400°F.
  6. Slice roast beef into thin strips and add to the onion and mushroom mixture.
  7. Allow to cook 5-10 minutes.
  8. Fill each pepper with meat mixture until they are nearly overflowing.
  9. Top each pepper with another slice of provolone cheese.
  10. Bake for 15-20 minutes until the cheese on top is golden brown.
  11. Serve and Enjoy!!
Makes 4 servings - 3-4 net carbs per serving
July 24, 2013
Back in 2008 I had a moment of "I've had it" and decided it was time to lose weight.

And I did.

Before all was said and done I'd lost about sixty pounds.

It took more than a year.

I went to Planet Fitness EVERY DAY.

I walked on the treadmill. I put in hours on the elliptical. I did the weight circuit.

I was there religiously. I went to OTHER Planet Fitness gyms when I was on vacation and visiting my mother.

I was committed and it was working.

Here's the problem: my diet was still crap. And this led to two other problems:

First, it was taking forever to lose the weight. Second, It was hard to see a measurable difference in my appearance even though my clothes were all fitting better and I was obviously losing.

I just didn't think I looked very good.

So after a while I started going every other day. Then it was twice a week, then I wound up paying for another six months and never went... but I didn't want to "quit" so I kept paying.

Does this story sound familiar?

I just realized that my frame is now smaller than it was then. I can actually get into clothes I fit into then.

(By "clothes" I mean a pair of jeans I used to be able to pull up over my belly because they got too big and are now too big once again)

Logically speaking, there's no way I've lost over 100 pounds in a couple months.

See, back in 2008 and 2009 I was losing weight but it was mostly water weight.

I wasn't losing fat because I kept eating carbs and unbalanced meals and fast food... I slowed it down a little but I was still eating it.

My estimation (based on a few factors, some of which I've already shared, some of which are more personal) is that I'm probably hovering around the 300 mark right now, maybe a little less.

And yet I'm smaller than I was five years ago at about 255.

This is why we all need to stay off the scale.

Because if I convince myself that I'm 255 and I'm 295... game over, baby. I'll be headed for the nearest pizza and washing it down with the first available beer.

So it doesn't matter. I look now like I did then. It's all good.

I remember Julie talking about two people who had about the same physique but one was 20-30 pounds heavier.

She also talked about two people who were the same weight. One looked to be the right weight for his height, the other looked chubby. Same height, same weight, totally different bodies.

It's not about numbers. It's about looking good and being well.

What number equals "well?"

Precisely.
July 22, 2013
I always wonder what my fellow "losers" eat. New ideas and variety are important and always welcome.

My favorites are:
  • Pan-fried pork Loin - Chop coated in cumin or paprika. Cook in preheated pan with little olive oil for 4mins per side..a nice crust forms.
  • Soft omelet - 2 eggs + 1 tbsp water. When beginning to set add fresh thyme leaves and one slice of thin Swiss cheese torn into bits.
  • 2 hard boiled eggs served warm with some meat.
  • Jennie-o frozen turkey burger cooked well enough to be dry like bread.
  • Shrimp sauteed with butter and cumin.
  • Smoked salmon rolled up over dill frond and capers and dab sour cream.
  • Shirred egg - Coat ramekin with butter and chopped fresh herbs...can also add chopped sauteed mushrooms...crack in one egg...pour 1 tbsp evaporated whole milk on top bake til done.
  • Bacon - only once in awhile.
  • Cube steaks with Worcestershire.
  • Veggie omelet.
  • Spinach crustless quiche - 3 eggs + 1 cup low-fat cottage cheese + garlic powder or 2-3 garlic cloves + 1 cup grated cheddar only loosely packed and put mixture in pie plate and bake at 350 about 40 minutes.
  • Dinner leftovers always good. 
 What do you eat for breakfast??
July 20, 2013
It has been fun to notice nontraditional signs of weight loss. Keep your eye out for yours...some examples...seeing the veins and bones on tops of your feet..narrower fingers...bony shoulders when showering...vertical grooves on outside of thighs...hip bones visible and palpable...smaller armpits when shaving...walking with smoother and longer strides... What are your unexpected weight loss signs?
July 19, 2013
If you are on the fence about Julie or if you're on the waiting list hoping you're not about to waste $600, I have a story that will put all your fears or apprehensions to rest once and for all.

My wife is currently on Julie's wait list.

We couldn't go at the same time owing to work responsibilities and childcare issues, etc.

That and I wanted to see if this was going to work before I shelled out $1200 instead of $600. Let's just be honest about it.

I remember the day my wife came home from the doctor in 2002 sobbing because they'd found sugar in her urine.

34 years old and she had Diabetes. It was inevitable. All her female relatives have had it.

But getting it at 34 is just ridiculous.

I have always been a bit concerned with how she manages it and there have been a couple blood sugar scares along the way.

It's 11 years later now and things are starting to catch up to both of us now that we're in our 40s.

Once I started on the Program, I simply stopped putting things on the table I couldn't eat. I still make mac 'n cheese for my son. He's Autistic and only eats certain foods.

He gets a pass.

I've been serving nothing but meat and vegetables at dinner for the past two months now (I do 90% of the cooking at home). My wife continues to hit the drive-thru and continues drinking diet soda.

She says she's slowed down but I see the empty bags in her car.

I know how she defines "slowing down."

Here's an idea of just how well this program works.

She's eating like I eat for one meal a day.

She has actually been slowing down more than I expected on the fast food. I'll give her props for that. It's still a thing, but it's a smaller thing.

Following the diet one meal a day, she went to our doctor today and I got this text from her afterward:

"In just over 3 months, my blood sugar A1C has gone from a 10 to 7.5. Goal is below 7. Dr Johnson is THRILLED...Turns out she went to key a few months ago and looks it."

She's been following my lead at dinner and that's what has happened. I can only imagine what's going to happen when she's All In.

And... bonus! Our doctor is also a friend of Julie now so she can keep our weight a secret and help us succeed AND we know that our doctor not only gets it but endorses it. That's a huge deal to me.
July 18, 2013
I thought some folks would like to see an even more dramatic "Before and During" pic. This one is from earlier this year. The one from 2011 had me at about...340. The "Before" was this past April at the beginning of a paranormal investigation out in Wachusett (yep, I hunt ghosts...it's how I roll). I was about 365-375 pounds. Truth be told, I never took my final weight before going to Julie but it was at least 365 (and I know it was higher). You can REALLY see the difference in the "during" picture which was taken this past Saturday. Enjoy!
 
July 17, 2013