162.2lbs...so says the work scale. I am really pleased with this number. This is a 4 lb loss since my last official weigh in as well as since my return from vacation. It accounts to a loss of 9.1% of my body fat. This is still not quite enough to win the competition. I am behind two co-workers who are coming in a 10.3% and 9.5%.

However, I am not really concerned. I am going to stick with my routine (3 - 1 hr swims and 2 - 50 min yoga sessions per week) for the next 2 weeks. Then I think that I am going to step my game up for the last two weeks of the competition. My plan is to increase my swim schedule to 5 - 1 hr sessions/week. Basically I will swim Mon, Wed, Fri, Sat, and Sun mornings w/my yoga practice on Tues and Thurs. This will be the MOST exercise that I will have ever done in my entire life...however, I only have to last for 2 weeks, which I believe that I can do.

I plan to keep my diet consistent b/c I really think that I will need the energy to keep up my exercise pace. I may switch up my water intake, but I am not sure how. I kinda want to drop some of my water weight for the final weigh in. It might give me the extra edge that I need. I'm not sure if this means decreasing my salt intake so that I do not retain as much water or simply decreasing my water intake. I don't know. I wonder what the folks on the real Biggest Loser show...I heard that's how they get down so low for their final weigh ins.

Anyway, I did another early morning swim today, so I am soooo looking forward to being able to come home and chill tonight. I'm honestly pretty undaunted by all of the morning swims ahead of my simply b/c I'll have my entire evening to myself when I get home. I love it! I'm also going grocery shopping again this weekend. I've missed my fresh fruit and salad, so I can't wait to be able to bring fresh (not pre-packaged goods) to work with me again. Even though I tend to loathe the act of grocery shopping, I sure love the end results!!!

So, as we enter the last month of the competition (this weekend will mark our last 4 weeks), I am beginning to think about a maintenance routine. I want to be able to hold my weight steady w/o killing myself. I have found that I actually enjoy my 5 workout/week. Its not a grueling as one would think, and I can see real improvements in my yoga practice.

I think that I am going to keep swimming on Saturday and Sunday for 1 hr at a time. I enjoy the cardio, and I can do it w/o feeling completely winded and ready to stop the madness. Then I'll swap out my 3rd swim for an add'l yoga session...bringing my yoga practice to 3/week. I'm not sure what days I'll do these on (prob Monday, Tuesday, and Thursday, so that I can watch Top Model on Wednesday), but also long as I plan for and commit to getting the 3/week, then I should be all good.

Anyway, I'm really very excited right now. I love the way that my body looks. I feel, tall, lean and strong. Last night when I was practicing my yoga, I felt more flexible and light (on my hands and feet) than ever before. This morning I hopped on the scale pre-maturely and it said 160.3 lbs! That's probably about 162 lbs on the work scale, so I am really pleased with that number. We have our next official weigh in tomorrow, so I'll report back on what the rankings are at that time. I am still banking on winning and collecting MY $750. However, no matter what happens I feel on top of the world right now. I look and feel the best that I have in my entire life. It's like I am transitioning into a whole new phase, and I am feeling so eager and optimistic about what the future holds. YAY me!!!!!!!!

Pics...you would think that I would have made a point to get a bikini pic of myself...but I forgot. So here's a cropped pic of me sitting, enjoying a beer. I think that you can sort of see the weight loss. Next is a similar pic from last year for comparison.

Brief update. I'm kinda bummed today. I went to Jamaica last weekend and had myself a good time. My eating could have been worse, but it wasn't good. When I left I was around 162.5 lbs, and when I came back I was 164.8 lbs :-( I've been back on the grind this week...even getting in a early morning swim b4 work. However, at the end of the week I weighed in at an even 164lbs. On the one hand I'm really proud of my discipline b/c I haven't missed one workout even w/my scheduling changes these past few weeks. However, I hate that I slipped on my game and lost ground. I'm not longer in 1st, 2nd, or 3rd place in the competition. Everyone else had surges over the last 2 weeks (losing 2-6 lbs), so I was overtaken. *sigh* I know that there are still 6 more weeks to go, and I have proven myself to have the long term consistency to make it to the end. I'm going to stay focused and end this competition on a high note. I'm just temporarily mad at myself and actually surprised at how quickly I put the weight back on. I believed that I would have an easier time maintaining my weight b/c I'm losing it 'safely/healthily'. I guess not.

**sidenote** I'm not that disappointed. I had some jerk chicken, fried fish/lobster, banana bread an porridge, and something called festival that was AWESOME! No regrets on that...just prob coulda did w/o the cappuccino cake, steak, or many cocktails, which were only average.

Ok - this morning I weighed in at 162.8. That's really no change from last week, so I'm not super pleased about that. All in all, I'm still really happy with where I'm at, but I wanted to be down a pound rolling into this travel weekend. I'm swimming tonight, so all that I can really do is be reasonable about what I eat this weekend, and then get back on it next week.

Sooo, I did not swim yesterday (as planned). My evening ran long, and I would not have gotten home to shower and eat dinner before 9:30 pm, if I had headed straight to the gym. Instead I came straight home and did my Shape 30 min workout video. The calories burned were about 200 less than normal. However, I also ended up eating about 200 calories less than normal, so it all balanced out. Surprisingly the workout was pretty exhausting. I thought that I would have been able to handle a quick 30 mins w/no trouble...esp. since I can see clear muscle definition in my arms and legs. However, those weights were no joke. I was so happy when I finished the workout. I'm not sore today, though, which is awesome. Maybe I am more fit after all. Tonight I have yoga scheduled, and tomorrow I'm going to get in a quick swim. That should put me in a good place going into the weekend. Also, I'll post my weight tomorrow as an FYI.

Let's talk about food.

We'll I guess that we always talk about food, but this time we're talking about cooking. I've realized that it is NOT my fault that I cannot cook. I simply don't have the proper tools to cook. As I watch my normal Saturday morning Food Network line up, I see a bunch of essential tools that I don't have. Mixer, Food Processor, Sifter, Baking Pans, Measuring Cups, Pairing Knife, Grater, Wooden Stirring Tool Thingys, Etc. You see, I am far far from the chef that I should be b/c I simply cannot reproduce the masterpieces that I see on tv or read about online. *thinking to myself* "Yeah...that's it...I just don't have the right tools." Anyway, I haven't ever taken the time to invest in these things b/c they seem like the kind of items that you get when you get married. Total registry fillers. But...er...umm...yeah, I don't have any yet. However, inspite of my handicap, I managed to whip up an awesome breakfast today.

Can you say egg white omelet w/spinach, turkey and veggies? I sauteed diced onions, green peppers, and turkey in a skillet while I cooked frozn spinach in a pot. Once the veggies were cooked, then I separated out my egg whites and poured them into the skillet. I let them solidify a bit before adding most of my ingredients...the veggie/turkey mix, spinach, and low-fat shredded cheese. I finished cooking the egg, and actually managed to slide the omelet onto my plate and fold it over. (ok, it did burst open a little, but not too bad) Then I topped the omelet w/the remainder of my veggie/turkey mix and more cheese. It was delicious, and I calculated it out at about 350 calories & 2 grams of fat. YAY!

Ok, so I'm a total Food Netowrk junkie. I love their cake/baking challenges, Ace of Cakes, Good Eats...and then there is my dream team. Let me introduce you to my Food Network Favorites.

We'll start it off healthy with Ellie Krieger.

Ellie totally kicks butt w/awesomely tasty yet healthy meals. Here's an example of what she can do.

Chocolate and Strawberry Stuffed French Toast (From FoodNetwork.com)

3 eggs 1 1/4 cups nonfat milk 1/2 teaspoon vanilla extract 1/4 cup part-skim ricotta cheese 8 slices of whole-wheat sandwich bread, crusts removed 1 (8-ounce) container strawberries, hulled and sliced 4 teaspoons bittersweet chocolate chips Cooking spray 2 teaspoons confectioners' sugar

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Per Serving:
Calories 270; Total Fat 8 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 15 g; Carb 38 g; Fiber 5 g; Cholesterol 170 mg; Sodium 390 mg

Ok, next we've got a bit of international flare w/Giada De Laurentiss

Giada specializes in bringing traditional Italian cooking to the US w/a bit of a twist. See below.

Whole Wheat Spaghetti w/Swiss Chard and Pecorino Cheese (From FoodNetwork.com)

1 tablespoon olive oil 2 onions, thinly sliced 2 bunches Swiss chard, trimmed and chopped (about 14 cups) 3 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes with juices 1/4 cup dry white wine 1/4 teaspoon dried crushed red pepper flakes Salt and pepper 8 ounces whole-wheat spaghetti 1/4 cup pitted kalamata olives, coarsely chopped 2 tablespoons freshly grated Pecorino cheese 2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Ok, on a sometimes healthy, sometimes not kick we've got Ina Garten.

She's got an awesome, laidback personality. Her food seems pretty easy to duplicate, and it always looks delicious. Check her out.

Roasted Shrimp and Orozo (From FoodNetwork.com)

Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined 1 cup minced scallions, white and green parts 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Lastly the Food Network has finally added a bit of color to their lineup w/the Neely's.

This is a super awesome couple that make all of your Southern Favorites. Not really healthy, but sometimes you've just GOT to indulge.

Broccoli Cheddar Cornbread (From FoodNetwork.com)

2 (8.5-ounce) boxes corn muffin mix 1/2 cup whole milk 2 cloves minced garlic 1 (8-ounce) container cottage cheese 4 large eggs 1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine 1 medium onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Preheat oven to 375 degrees F.

Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
In a cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese.

Bake in oven until golden, 30 minutes.

If you're looking for some awesome recepies to try on your own, then check out my dream team either on FoodNetwork.com, or on Saturdays from 10-12:30 (CST).

Bon Appetit!

FYI - today was an 'over-calorie' day. I can't tell by how much b/c I can't come up with accurate nutrition info, but I indulged. My client had a mixer for Black History Month, and I had the following:

- 1/2 a slice of sweet potato pie
- 4 cubes of cheese w/crackers
- 2 slices of pineapple
- 2 slices of cantaloupe

Now here's what I passed on...ribs, meatballs, buffalo wings, mini pizza, mini quiche, mini cheesecake, mini tarte, and several other confections that I cannot recall.

I'll do a full hour in the pool tonight (maybe an extra yoga workout tomorrow), and be on the look out to avoid food lures in the future. However, I don't feel horrible in the big scheme. I went for moderation, and I didn't over do it, so ... I'm ok.

I thought that I was overcoming my ongoing fatigue, but this week has proved me wrong. Now, it could definitely be a factor of the on-going snow and rain that we've been having in the Mid-west. I'm not sure, but Monday and Wednesday I STRUGGLED through yoga (looking at the clock every 5 mins), and Tuesday I came straight home, showered and was in bed by 8. I'm booked for a late evening swim tonight, so hopefully I won't be completely exhausted by the end of the day. This wouldn't be a major problem if it weren't for the fact that I endeavor to workout every night (beginning on Saturday) w/no breaks. Since I am out of town next Saturday, and most likely will not be able to work out, then I intend to work out on Tuesday (my normal off day) instead. Sooooo...I've got six solid days of working out ahead of me. However, I am soooo looking forward to the tiny break that I'll get next weekend. Three days of no working out and no dieting (still healthy eating, but not dieting). Awesomeness! Oh yeah, and I get to catch up with my conscience. That's never a bad thing ;-)

Ok, I don't know if you all know, but I've always been a member of the IBTC (some of you all know what that means). However, when I have a bit of weight on me, then the girls tend to get a bit fuller. Since I am slimming down, then they are as well. I do like my ladies (both big and small), but I decided to investigate some exercises to keep them firm and high.

From www.ivillage.com:

"...let me give you a quick anatomy lesson. Your breasts are actually made up of fatty or adipose tissue, so their size depends upon how much fat you tend to store there, which calls in factors like your genetics, your weight, your health and your age. The muscles that reside directly underneath your breast are called the pectorals. They are partly responsible for the "perkiness" of your breasts.

So to answer your question: No, you can't do anything about the size of your breasts (short of gaining weight or getting surgery.) However, you can make them appear bigger, firmer and more shapely by working your pectoral muscles, a.k.a your chest muscles.

But the good news is that you can tuck that twenty dollar bill back inside your bra -- there is no magical product, cream or device that will help you put your best breasts forward. I'm going to recommend three exercises for you to do at home that won't cost you a dime and will put more boom in your boom-chicka-boom in 6-8 weeks. Simply do 1-3, 8-15 rep sets of each move, 2-3 times a week and I guarantee you'll see results! Have fun.

1. The Modified Push Up

1. Lie on your stomach, bend your knees, and cross your ankles. Bend your elbows and place your palms on the floor a bit to the side and in front of your shoulders. Straighten your arms and lift your body so you're balanced on your palms and knees. Tuck your chin a few inches toward your chest so your forehead faces the floor. Tighten your abdominals.
2. Bend your elbows and lower your entire body at once. Rather than trying to touch your chest to the floor, lower only until your upper arms are parallel to the floor. Push back up. Don't lock your elbows at the top of the movement and don't do the dreaded "head bob." That's when you dip your head toward the floor without moving any other part of your body.

2. Soup Can Press

1. Lie on your back with your feet flat on the floor and a soup can or dumbbell in each hand. Push the soup cans up so your arms are directly over your shoulders and your palms face away from you. Pull your abdominals in but don't jam your back into the floor; don't let it arch way up, either. Tilt your chin toward your chest.
2. Lower the soup cans down and a little to the side until your elbows lightly touch the floor. Push the weights back up, taking care not to lock your elbows or allow your shoulder blades to rise off the floor. (Note: Use soup cans of equal weight. When those get too light, you can fill two Pinesol bottles with dried beans or pebbles.)

3. Incline Fly

1. Lie on the floor with your head, neck and upper back propped up against several large pillows. Hold a soup can or dumbbell in each hand and press the weights directly above your chest, palms facing each other. Tuck your chin to your chest to align your neck with the rest of your spine, and maintain your natural back posture, neither arched nor flattened.
2. Spreading your arms apart so that your elbows travel down and to the sides, lower the weights until your elbows lightly touch the floor. Maintaining a constant bend in your elbows, lift the weights back up, imagining that you have a barrel lying on your chest and you have to keep your arms wide to reach around it."

We'll see how well this lady's advice works. Lastly - I should have new pics to post soon. I'll be at my Biggest Loser half-way point next weekend, and since I plan to spend some time in a bikini, then I will try to do some more comparison pics.

Ciao!

Re. cooking w/ground turkey...I need to get a thermometer. I cooked my turkey meatloaf for an hour on 350. Now, not only did the recipe say to cook it for an hour, but several turkey meatloaf recipes online said the same thing. Buuuuutttt...it was looking kinda pink and mushy. I don't know...parts over cooked and solidified and turned white. However, other parts stayed very pink and soft. I don't know. The online recipes say to cook the meatloaf until the water runs clear...now the liquid in the pan looked clear, but it was hard to tell. However, the main tip that I wish I could have used was to cook until the internal temperature reached 160 degrees. I will definitely be picking up a thermometer the next time that I am in a home store...if I make it through the night...Lord please don't let me make a liar out of myself by proving wrong my mantra, "I can cook well enough to keep a human being alive."

Let's talk about fun stuff.

Look what I found:


It's called CalorieSmart from www.coheso.com. From the website "CalorieSmart is a Handheld Electronic Calorie Counter and Food Diary.
Now you can carry nutritional information of over 35,000 food items in your pocket with CalorieSmart, our portable calorie counter. With this knowledge you can take charge of your food choices and put yourself a step closer to your weight loss goals. Whether it is counting calories, counting carbs or just plain looking up nutritional information, CalorieSmart is an invaluable tool and the best diet and weight loss aid available." I sooooo want it. Unfortunately it is about $80. For that kind of $$ I'll keep using Fitday.com, which pretty much does the same thing. Plus, Fitday allows me put in my activities and generate reports to show my progress. I don't think that this thing does that. I just liked that it will give you info about food while you're out and about, allowing you to make good food choices on the run. Oh well.

I did a bit of grocery shopping today, and I am super excited...as always. I started out at Whole Foods...expensive, of course. However, I was pleased with my purchases there. I got fresh shrimp, fish, chicken, ground turkey and eggs. All of these items are organic, raised on farms that treat and slaughter the animals humanely, and not fed by-products of their same species. I also got some fresh fruit, which I'm still debating. I'm going to wait until I've eaten all of the fruit. If it is much sweeter/fresher than the fruit at the regular jewel, then I'll stick with it. Otherwise, I'll just get all of my produce at jewel. After I left WF, then I went to Jewel , where I got all of my dry and frozen foods. I decided to give some South Beach Living dishes a try as well as Healthy Choice steamer bowls and paninis. I've gotten mixed reviews about these, but...they were on sale. You know how I feel about stuff on sale, so I'll give them a try.

I also got Soy milk. I was really really nervous about this change. I've never really been a big fan of cow's milk...I'm lactose intolerant, and I don't really understand why humans don't ween off of milk like every other animal. However, I loved (and still do love) ice cream, yogurt, cheese, and cereal. After reading an article about dairy farming, I decided that I can at least cut milk that I use in food prep and cereal out. So I picked up Silk Soy Milk in plain and vanilla. This afternoon I poured myself a big bowl of cereal and filled it up with the plain milk. Annnnd, I LOVED it! It tastes just like regular milk. I was so pleased, and I'm going to keep it in my diet. I'll let you know what I think of the vanilla when I break that open. They also have chocolate and 'very vanilla' flavors as well as versions that are vitamin and calcium enriched. I might give those a spin one of these days as well.

Speaking of dairy and ice cream, I decided to get my ice cream sandwiches again. Klondike has individually wrapped ice cream sandwiches that are 100 calories a piece. They only come in chocolate or vanilla, but they are pretty good. Now what I really crave are Skinny Cow ice cream sandwiches, which are 140 - 150 calories a piece. More calories, but they are larger and come in awesome flavors like chocolate, vanilla, mint, cookies and cream, and others. Plus, they make low cal ice cream bars and pops as well. Since I'm in the BL competition, then I went with the Klondike bars, but I plan to eventually make Skinny Cow a staple in my diet.

Lastly, I am cooking tonight. I've actually been doing a bit of cooking lately, but I just haven't blogged about it. I try to cook each Sunday and make enough to last me for a couple of days during the week. This week I'm going to use my mom's meatloaf recepie (which I love) to make Turkey Meatloaf. Normally she makes it with ground beef, but I am going to substitute ground turkey to keep it healthy. I am really looking forward to it (hence my cooking on Saturday instead of Sunday). I hope that it turns out tasty!