Posts by angelyna

You can use chicken breast bones, the broth will just be more subtle.

One thing I learned from cooking school is to roast the bones in an oven (400F for 30 minutes) before you put them in the water with onions, carrots etc.  It intensifies the flavour, roasts off most of the fat. The stock is a darker brown but also lessens the work afterwards of skimming off the fat.

I didn't even think of Nature's Path, thank you. I just read the Omnivore's Dilemma and even though I was trying to eat organic before it convinced me to switch from my beloved Fibre One (I don't know what half of the ingredients are which can't be good).

I'm also a huge fan of Clif bars and if you look on here they are rated an A because they are high in vitamin A, C and E. They are 250 calories but they keep me full until lunch so as a snack not a good idea but as a meal replacement for days I sleep in they are good.

I would warn though that not all bars are the same, some are candy bars masquarading as healthy bars.

Greens+ (multivitamin in powder form) and then a glass of water before I brush my teeth.

Try the tandoori, it's dry cooked in an oven so you won't have to deal with the creamy, buttery sauces.  I always get tandoori shrimp which is a good low cal meal along with a salad.

I never get it with cheese because the kind they use adds no flavour. Ditch it and you won't miss it.

Don't be scared of spinning, the great part that people don't realize is that you control your own tension so when you need to take it easy you can make it easier without anyone else knowing. It's the only class that other people have no idea how hard you are really working. In my gym there are people of all fitness levels (and some that have 100+ lbs to lose) in the class.

I would also say that the first class is tough, it often uses muscles in a way you've never used them but it's an incredible calorie burner. After the first class you will be saddle sore but give it a week and go back and within a month you'll notice it's much much easier.

Also, tell the instructor you are new so that they can help you set up your bike for the first time.

Good luck!

I also make a hummus that isn't really hummus because I don't use tahini. I guess you could call it a chickpea dip that looks similar to hummus. I just use chickpeas, some italian dressing and then I add to it. It's much lower calorie and I don't miss the tahini.

White rice and brown rice are the same thing - it all starts off as brown rice and what they do to make it white is strip off the bran that covers the rice.

The reason they have done this for centuries is that brown rice goes bad faster than white so for centuries villages harvested it with the intention of it lasting longer.

The benefit from eating brown rice is caused by the fiber slowing down the absorption of carbohydrates. This will help tame the blood-sugar roller coaster that can happen from a high sugar-low fiber meal.

That said, if you're getting 25g of fibre a day and can't stomach brown rice then don't worry about it. Losing weight is about calories in/calories out and finding out what works best for you.

I always add a few drops of hot sauce. I also really like chipotle peppers in adobo sauce in it.

Also you need to give it a day to feel the heat/bite. I have added more hot sauce only to find on the next day I need to add yogurt to tone it down.

I am actually taking a sushi class right now and it's been interesting because of three things

1) there isn't really that much mayo in the rolls, I always thought that contributed to the high count in spicy tuna or spicy salmon but I was so wrong, it's about 1-2g max

2) there is an incredible amount of rice on rolls that have rice on the outside, about one cup (size of a baseball), rolls with rice on the inside are smaller and use much less rice

3) in nigiri the goal is to get between 13g and 15g of rice underneath

Since taking the class while in sushi restaurants I have asked them them to go light on the rice in both rolls and nigiri and all of the restaurants have been really great about it.

Don't worry 119 is still small.  And I would also add that you are only 15 and you are growing - even if you aren't getting taller, you're growing hips and everything else that comes with becoming an adult. Embrace the body change.

Have you checked your BMR? The only reason I'm asking is that I'm 5'0 and 135 and my BMR is 1375 calories a day (what I need to eat to maintain bodily functions). So on days that I don't go to the gym I eat arond 1400 but on days that I go to the gym I eat more (depending on what I do).

If your weight loss is slow I'm wondering if you're eating enough considering you exercise quite a bit.  Try upping your calories for a week by 100-200 and see if you notice a difference.

Adapted from a Cookinglight.com recipe because of reviewers feedback

Spinach-and-Artichoke Dip


1 cup shredded part-skim mozzarella cheese,
1/4 cup fat-free sour cream
1/8 cup (1 ounce) grated fresh Parmesan cheese, divided
1/8 teaspoon black pepper
2 garlic cloves, crushed
1/2 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (I use a little more than half)
1/4 cup skim milk

dash of hot sauce

Preheat oven to 350°.

Combine mozzarella, sour cream,  Parmesan, and remaining ingredients ( Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish.  Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

I will warn that it does get a big thick, if you find it's too thick just add a bit more milk.

I've used this one several times, adapted from allrecipes.com.My advice would be to make it the day before to let the flavours come together.

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 cup light sour cream

1 cup light mayonnaise

3/4 cup chopped green onions

2 teaspoons dried parsley

1 teaspoon lemon juice

1/2 teaspoon garlic salt

DIRECTIONS:

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.