I’m losing inches, but not weight…which sucks, because I feel like I’m getting no where. Maybe it’s just the fact that I can’t look at myself and notice a difference. I mean, my boyfriend says he can tell, but I can’t. At first when I started losing inches I was all HORAY! I’m excited. Now I’m like, blah, hurry up I want new clothes.

But just a quick update, I have lost a total of 1 inches of my chest, 3 and a half inches off my hips, 6 inches off my thighs, an inch and a half off my waist and 2 inches off my butt. My arms and my calves haven’t lost any inches. These measurements are as of week 5 of my diet and exercise. I was slacking and being inconsistent but now I’ve realized I can’t do that or I am absolutely not going to lose any weight. I just wish it could be that way.

This website is going to just vanish by the way. I mean it serves no purpose really. My boyfriend didn’t renew the domain, so it’ll vanish. I don’t feel as if many if any people read this. So it’s adios, unless I get on here to do another update before it goes bye-bye forever.

I haven’t been on here in a while again and I didn’t stick with my weight loss plan.

But I have started again and I’m doing it the healthy way. I’m eating right and exercising everyday. Before I actually wasn’t eating very much. I haven’t made much progress, I don’t notice a difference but everyone else does. I’m going on 4 weeks and I’ve lost quite a bit of inches. I’ve been writing down everything I eat, so that makes it better for me to not eat bad things. For the last couple days though, I have been slacking…so I’m going to ramp it up and get on top of my goal.

I want to weigh in the range of 140 something for my boyfriends birthday, which is August 29th. I don’t know my current weight because I don’t want to step on the scale and get discouraged…but at the rate I’m going I’ll be lucky if I reach my goal. I need to kick what I’m doing up a notch and eat smaller portions and no fried food!! I haven’t been drinking soda or very much tea either. Mainly water. So I just need to stick with it and maybe I’ll be back on here with some results.

I like how this was a recipe blog because I was bored. And now  it turned into a Imma lose weight. So funny.
Any who, when I woke up this morning I stepped on the scale and waited for those dreaded numbers to pop up and to my surprise I lost 3 lbs.

I now weigh 195.0 lbs. WOOHOO.
I guess that’s a good start to my weight lose journey. Now I just have to keep it off.

I’ve decided I’m going to lose weight, I’m seriously going to do this.I can’t break my diet, I can’t procrastinate. I’m doing it.
I want to be able to wear a size 4 dress again, and size 8 pants. I can’t believe I let myself go and get fat again.

So as of this morning I weighed 198.1 lbs.
My goal weight is around 120-130 lbs.

I’ve got a long way to go, but I’ve done it before. I can’t let my mind get the best of me.
I’m going to drink water a lot, no soda, no tea. Just water.
More fruits and veggies, not as much red meat. Chicken and fish are ok.
No foods that are too acidic because it upsets my stomach.
No fried food.

I can do this.

INGREDIENTS

2  tablespoons  butter
1  tablespoon  olive oil
1 1/2  cups  coarsely chopped leek (about 1 large)
1/2  cup  finely chopped celery
1/2  cup  finely chopped red bell pepper
2  cups  whole milk
3  tablespoons  all-purpose flour
3  cups  fat-free, less-sodium chicken broth
2  cups  fresh corn kernels (about 4 ears)
2  pounds  cubed peeled Yukon gold or red potato
1  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/4  cup  finely chopped fresh parsley
3  tablespoons  chopped fresh chives

DIRECTIONS:

• Heat butter and oil in a large Dutch oven over medium heat.

• Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently.

• Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.

• Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.

INGREDIENTS

1  pound  lean ground beef
3 1/2  cups  (14 ounces) shredded mozzarella cheese, divided
1  (6-ounce) can low-sodium tomato paste
1/2  cup  frozen chopped spinach, thawed and drained
2  teaspoons  Italian seasoning
2  (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce

DIRECTIONS:

• Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

• Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

• Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

• Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.

Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

INGREDIENTS

• Heat oven to 350°F. Grease 15-1/2×10-1/2×1-inch jelly-roll pan.

• Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in peanut butter chips. (Batter will be stiff.) Spread batter in prepared pan.

• Bake 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

Currently, I have felt so much better and I’m a lot less stressed than I have been in forever. Maybe it’s the crispness in the air…I have been so much at peace lately. I feel so comfortable with where I am in life for once. I realized, I shouldn’t want things to go fast and wish for things. I should just live moment by moment. And whatever happens, happens for a reason. Eventually I’m going to get what I want. I just have to wait for the right time. I don’t want to miss out on life constantly wishing one thing after another, especially knowing it’s not going to happen unless I make it. I feel at harmony with the universe and I am just a little speck that’s contributing to the world. And whatever I leave behind, it will be wonderful. Everything just feels kind of perfect, even though I live with Les’ mom, have certain things to do and am in college. Nothing is bothering me right now. I may complain, but I don’t mean it. I’m just talking to talk. I can’t even really explain how I feel because it’s such a great feeling I can’t really find words.

Les makes life good too. He makes me smile and giggle. He makes everything better when things suck. I love him so much and I am thankful for everything he does for me…even if I don’t act like it. I never mean to act the way I do sometimes, because it doesn’t process through my brain before my actions happen. I’m just dumb that way.

INGREDIENTS

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

INGREDIENTS:

1/2 cup Karo® Lite Syrup
1/2 cup fat-free half and half
1/3 cup semi-sweet chocolate chips
2 tablespoons cocoa powder
2 tablespoons sucralose sweetener
1 tablespoon sugar
1 (8 ounce) package fat-free cream cheese, softened, cut into cubes
1 teaspoon Spice Islands® Pure Vanilla Extract
1 1/2 cups reduced-calorie whipped topping
1 (9 inch) chocolate cookie crumb crust

DIRECTIONS:

1. Heat syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
3. Pour into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.