The E-LAB Project

Roadrunner here Friday = 3pts

Water = 5 pts

Exercise = 7 pts

Weight down 1.2 (186.8) = 2 pts

Total = 17 pts (phooey! but at least I'm down)

RoadRunner checking in:

 Friday Check in =1 point, being a day late

Weight 230# = 0 points.

Water = 5 points

Exercised =  3 points

Extra Credit--=0--been comfort eating all week.  Again. 

Total =  9   points.

OK, I've got to get in more control here. 

RoadRunner checking in:

 Friday Check in =3 points

Weight 227# = 2 points.

Water = 7 points

Exercised =  3 points

Extra Credit--=0 points

Total =  15   points.

finally seeing some change! 

Hey Meece, are you finding some time to eat at this new location? I hope so!

Friday ~ 3

Water ~ 7

Wt (167.6 up) ~ 0

Exercise ~ 10

Ex credit ~ 1 ~ ordering a sugar free margarita at the Mexican place.

Total ~ 21

I too have been following this thread but not quite ready to post.  I do check in on Friday's though.  Hehehe, extra points for me I assume.

hi birdies!  Roadrunner checking in late.

Was out walking in the gorgeous fall weather after work last night and was hailed by some neighbors having an impromptu get-together.  Hung out with them for a few hours and had a few beers so it was too late and I was a bit too tipsy to post when I finally got back home.

Friday check in = 1 point

Weight down from last week = 2 points

Exercise = 15 points

Daily H2O = 7 points

Extra credit = 1 point – bought myself a new pair of crazy colorful sneakers that cheer me up!

Total = 26 

hi Mods and Marple - welcome! 

Thank you for the welcome. 

WOW!

I love them! So sassy! 

fun sneaks Jane!  I love mine, they cheer me up and other people too.  I get lots of compliments when I wear them on casual Fridays with my jeans.  They make me want to wear them and walk in them.  That's why I took an extra credit point now, even tho' I bought them a few weeks ago.

patoo, I've never been to the Grand Canyon and really want to, so am a wee bit jealous. 

hi birdies!  Roadrunner checking in

Friday check in = 3 points

Weight down from last week = 2 points

Exercise = 14 points

Daily H2O = 7 points

Extra credit = 1 point – made chicken cacciatore using home-grown tomatoes instead of canned, and fresh-picked basil instead of dried oregano.  Try this recipe!  Healthy and yummy, and great leftovers for lunches. http://www.foodnetwork.com/recipes/ellie-krieger/chicken-cacciatore-recipe/index.html

Total = 27 

((patoo)) that's gotta be hard, praying for ya sis.  ♥

RoadRunner checking in:

 Friday Check in =1 point/late

Weight 231# = 0 points.

Water = 5 points

Exercised =  0 points

Extra Credit--=0 points

Total =   6  points.

Hmm, 6 points.  Wonder why my weight went up this week?  And it's not just because I ate a high salt meal on Thursday evening. . . .

Zogo--how do you make low carb pizza crust? 

Badger--thanks for the recipe! 

Patoo--packing and moving DS must be good for some exercise points, I would think!  And give yourself a break, this is an emotional time. 

NM, here's a recipe for low-carb pizzas.  Yummy and makes your house smell great!

Mini Pizzas

Prep time: 30 minutes / Total time 1¾ hours / Makes: 6

If you’re not an expert with dough, individual pizzas are easier to handle and provide perfect portion control.  Choose from the suggested toppings or design your own flavor combinations.

¾ c. warm water (100-110 F)

1¼ tsp active dry yeast

1 c. almond meal/flour

1 c. chickpea (garbanzo bean) flour

½ c. ground golden flaxseed

1 tsp. sea salt

2 Tbsp. olive oil

1½ c. sugar-free marinara or pizza sauce

1. Whisk together water and yeast in a small bowl until yeast dissolves.  Let stand 10 minutes.
2. Whisk together almond meal/flour, chickpea flour, flaxseed, and salt in medium bowl.  Add oil and yeast mixture and stir until all ingredients are evenly distributed and a loose ball of dough forms, about 5 minutes.  Cover with plastic wrap and let stand in a warm place 1 hour.  Divide into 6 equal pieces.
3. Heat oven to 350 F.  Line two large baking sheets with parchment paper.
4. Place a piece of parchment on work surface.  Put 1 piece of dough on top and cover with 2^nd piece of parchment.  Flatten with a rolling pin into a 4” circle.  Place dough round on one of the prepared pans.  Carefully remove top layer of parchment.  Use a spoon or your hands to form a crust edge.  Repeat with remaining dough to make a total of 6 crusts.
5. Bake until lightly browned, about 20 minutes.  Remove from oven and top each with ¼ c. of the sauce and desired toppings.  Bake until heated through, about 10 minutes.

Optional Toppings:

* Ricotta, shredded mozzarella, or thinly-sliced fresh mozzarella

* Thinly-sliced pepperoni

* Thinly-sliced and sautéed bell pepper and onion

* Thinly-sliced and sautéed yellow squash and zucchini

* Quartered grape tomatoes

* Chopped fresh herbs

Nutrition: (per pizza, without optional toppings): 317 cal. 11 g protein, 24 g carbs, 10 g fiber, 21 g fat, 525 mg sodium.  This recipe appears on page 141 of the January 2013 edition of Prevention magazine and is adapted from the Wheat Belly cookbook. (edit for spelling)

Roadrunner checking in

Friday check in = 3 points
Water = 5 pints
Weight 230# = no points
exercise = 2 points
Extra credit = got nothin this week

Total = 10 points

Badger--thanks for the recipe!  I've got to pick up a few things so I can try it sometime soon.