Week 1
I can't eat wheat or grains or sugar without being super sick to my stomach.
133.4lbs
23.1% body fat!
Friday, November 17, 2017
Saturday, August 12, 2017
LeanBody Factor
Week 1
Happy, Awesome, and Confident Cycle
Let's face it, it was a lot of food plus I had one cheat 2 hour window for a baby shower.
Starting Weight: 125.8lbs
Week 1: 125.8lbs Body Fat 21.1%
Measurements Week 1
Chest: 31
Arms: 11
Waist: 25
Pooch: 28
Hips: 33
Legs: 18
I didn't gain or lose any weight this week, I'm going to add another Confident day (low carb) into my rotation.
I'm going to do this cycle of Happy, Confident, Awesome, Confident (repeat)!
It was nice to be full of food and no bingeing at all this week. I feel like if I follow the new cycle, I will start to lose the weight. I want to lose one pound a week.
Lara
Wednesday, July 19, 2017
Post Vacation
Starting Over
I don't know what's going on with my body but I believe that I was over exercising and it was causing me to gain weight. I went on vacation for two weeks and no exercising except for walking and I dropped 5lbs. I gained 5lbs over the summer due to running and being so hungry and eating too much food. I willn't make that mistake again.
Before leaving for vacation:
I weighed 130.9lbs
two weeks later
I weigh now 127.4lbs
21.5% body fat
I'm no longer tracking my food. I'm going to listen to my body and watch my body fat scale.
I'm trying to get down to 20% body fat
no working out until I get my body fat down.
I'm hoping to get down to 125lbs.
July 20th
127.4lbs
21.5% body fat
chest: 30"
Waist: 23.5"
Hips: 32"
Pouch: 28"
thighs: 19"
arms: 11"
July 20th
127.4lbs
21.5% body fat
chest: 30"
Waist: 23.5"
Hips: 32"
Pouch: 28"
thighs: 19"
arms: 11"
Saturday, July 1, 2017
Scalloped Potatoes
Scalloped Potatoes
Katie (Katiedid) from Recipezaar
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350F.
Katie (Katiedid) from Recipezaar
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350F.
RANCH CORN SALAD
RANCH CORN SALAD*
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 (16 ounce) package frozen whole kernel corn, partially thawed
6-8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1-2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2-3 chopped green onions
1 cup shredded sharp cheddar cheese (or Colby/Jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)
Combine all the veggies. Add the dressing, just enough to coat the vegetables well. Gently stir in the cheese and bacon. Refrigerate until serving.
(luckymommyto2boys ~ Amy ~ Recipezaar.com)
1 (16 ounce) package frozen whole kernel corn, partially thawed
6-8 slices bacon, cooked crisp and crumbled
2 cloves garlic
1-2 fresh jalapeno, chopped (you decide how much heat!)
1/4 cup chopped black olives
2-3 chopped green onions
1 cup shredded sharp cheddar cheese (or Colby/Jack, etc.)
1 cup bottled ranch dressing (more or less, according to your taste)
Combine all the veggies. Add the dressing, just enough to coat the vegetables well. Gently stir in the cheese and bacon. Refrigerate until serving.
Asian Flat Iron Steak
Asian Flat Iron Steak
Michelle (AGMmom)
One 1 to 1/2 pound flat iron steak (or flank steak)
1/2 c soy sauce
1/4 c lemon juice
1/4 cup minced onion
1/4 c packed brown sugar
2 T sesame oil
1 T fresh ginger
1 T minced garlic
1 t red pepper flakes (optional)
Place steak in a resealable bag. Add all ingredients. Seal bag and turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally. Preheat grill to medium-high heat. Remove steak from bag, reserving marinade. Grill for 10-15 minutes, or to the degree of doneness you like (medium rare is 135 F). Turn once halfway through grilling. meanwhile, bring marinade to a boil, then simmer over medium heat until reduced by half. Keep warm. Let steak stand 5 minutes before slicing. Slice in thin pieces across the grain. Drizzle with the marinade.
Michelle (AGMmom)
One 1 to 1/2 pound flat iron steak (or flank steak)
1/2 c soy sauce
1/4 c lemon juice
1/4 cup minced onion
1/4 c packed brown sugar
2 T sesame oil
1 T fresh ginger
1 T minced garlic
1 t red pepper flakes (optional)
Place steak in a resealable bag. Add all ingredients. Seal bag and turn to coat evenly. Refrigerate 1 to 24 hours, turning bag occasionally. Preheat grill to medium-high heat. Remove steak from bag, reserving marinade. Grill for 10-15 minutes, or to the degree of doneness you like (medium rare is 135 F). Turn once halfway through grilling. meanwhile, bring marinade to a boil, then simmer over medium heat until reduced by half. Keep warm. Let steak stand 5 minutes before slicing. Slice in thin pieces across the grain. Drizzle with the marinade.
cake recipes
Chocolate Chip Cookie Dough Layer Cake
White Vanilla Cake (Two 6-inch cakes)
*Adapted from Sally's Baking Addiction
Ingredients
* 1 and 2/3 cup + 3 tbsp sifted cake flour (spooned and leveled) *see notes
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 1/4 cup yogurt or sour cream, room temperature
* 3/4 cup buttermilk or whole milk, room temperature
* 2 egg whites, room temperature
* 2 teaspoons vanilla extract
Notes
*1 and 2/3 cups of sifted all purpose flour may be substituted for the cake flour, but the cake won't be as light in texture.
Instructions
1. Preheat oven to 350F degrees. Grease and flour two 6 x 2 inch round cake pans (I also like to line the bottoms with parchment paper for easy removal). Set aside.
2. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients just until no lumps remain. Batter will be thick. Do not over mix. Set aside.
3. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. Gently fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pan for 10 minutes, then remove onto a wire rack to cool completely.
For the cookie dough layer:
Eggless Chocolate Chip Cookie Dough
Ingredients
½ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
3 tbsp milk
2 tsp vanilla extract
1 ½ cups flour
1/2 tsp salt
1 cup mini semisweet chocolate chips
Instructions
1. Whisk together flour and salt in a small bowl. Using an electric mixer, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour and salt mixture, and mix just to combine. With a rubber spatula or wooden spoon, fold in the mini chocolate chips. Wrap tightly with plastic wrap and refrigerate until ready to use. Alternatively freeze up to 4 months, and thaw overnight in the fridge.
2. Grease a 6 x 2 inch cake pan and line with parchment paper so that the sides are overhanging. Pat about 2/3 of the dough evenly in prepared pan and refrigerate until ready to assemble. Wrap the remaining dough in plastic wrap and refrigerate. Use the remaining dough to decorate cake. (If any remains after that, this dough makes amazing cookie dough truffles, and is amazing in ice cream!)
Vanilla buttercream
* 3/4 cup (1.5 sticks) butter, softened to room temperature
*1/4 cup shortening
* 4-5 cups confectioners sugar
* 1/4 cup heavy cream
* 2 teaspoons vanilla extract
*Pinch of salt, if using unsalted butter
Directions
To make the frosting, beat softened butter and shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
Assemble the cake
1. Start by placing one layer of vanilla cake onto a turntable or cake stand. Add first layer of buttercream frosting. Remove cookie dough layer from the pan by lifting the overhanging parchment paper, then place cookie dough layer on top of the first buttercream layer. Top cookie dough with a layer of buttercream. You're essentially sandwiching the cookie dough layer with frosting. Next put the second layer of vanilla cake on top of the second buttercream layer.
2. Once the cake is built, frost the enter cake with a light crumb coat. Place cake in fridge for 20 minutes for crumb coat to set. Remove from fridge and frost the entire cake as desired. Garnish with leftover cookie dough.
3. Cake can be stored in an air right container at room temperature for up to 2 days, and up to 4-5 days in the fridge.
4. Enjoy!
White Vanilla Cake (Two 6-inch cakes)
*Adapted from Sally's Baking Addiction
Ingredients
* 1 and 2/3 cup + 3 tbsp sifted cake flour (spooned and leveled) *see notes
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 1/4 cup yogurt or sour cream, room temperature
* 3/4 cup buttermilk or whole milk, room temperature
* 2 egg whites, room temperature
* 2 teaspoons vanilla extract
Notes
*1 and 2/3 cups of sifted all purpose flour may be substituted for the cake flour, but the cake won't be as light in texture.
Instructions
1. Preheat oven to 350F degrees. Grease and flour two 6 x 2 inch round cake pans (I also like to line the bottoms with parchment paper for easy removal). Set aside.
2. In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients just until no lumps remain. Batter will be thick. Do not over mix. Set aside.
3. Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. Gently fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pan for 10 minutes, then remove onto a wire rack to cool completely.
For the cookie dough layer:
Eggless Chocolate Chip Cookie Dough
Ingredients
½ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
3 tbsp milk
2 tsp vanilla extract
1 ½ cups flour
1/2 tsp salt
1 cup mini semisweet chocolate chips
Instructions
1. Whisk together flour and salt in a small bowl. Using an electric mixer, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour and salt mixture, and mix just to combine. With a rubber spatula or wooden spoon, fold in the mini chocolate chips. Wrap tightly with plastic wrap and refrigerate until ready to use. Alternatively freeze up to 4 months, and thaw overnight in the fridge.
2. Grease a 6 x 2 inch cake pan and line with parchment paper so that the sides are overhanging. Pat about 2/3 of the dough evenly in prepared pan and refrigerate until ready to assemble. Wrap the remaining dough in plastic wrap and refrigerate. Use the remaining dough to decorate cake. (If any remains after that, this dough makes amazing cookie dough truffles, and is amazing in ice cream!)
Vanilla buttercream
* 3/4 cup (1.5 sticks) butter, softened to room temperature
*1/4 cup shortening
* 4-5 cups confectioners sugar
* 1/4 cup heavy cream
* 2 teaspoons vanilla extract
*Pinch of salt, if using unsalted butter
Directions
To make the frosting, beat softened butter and shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
Assemble the cake
1. Start by placing one layer of vanilla cake onto a turntable or cake stand. Add first layer of buttercream frosting. Remove cookie dough layer from the pan by lifting the overhanging parchment paper, then place cookie dough layer on top of the first buttercream layer. Top cookie dough with a layer of buttercream. You're essentially sandwiching the cookie dough layer with frosting. Next put the second layer of vanilla cake on top of the second buttercream layer.
2. Once the cake is built, frost the enter cake with a light crumb coat. Place cake in fridge for 20 minutes for crumb coat to set. Remove from fridge and frost the entire cake as desired. Garnish with leftover cookie dough.
3. Cake can be stored in an air right container at room temperature for up to 2 days, and up to 4-5 days in the fridge.
4. Enjoy!
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