NicoleB Photography

Like some of you know I am trying to get in Shape off and on and back and forth since Summer 2005.
I managed to succeed in loosing and keeping off 10 Kilos from Summer 2005 to Summer 2006.
At first with a low Carb Diet (Atkins - yes, I know…but it helped) and lots of Sports.
That was in Korea where you could go and run outside with you dog, mainly on Post with less cars. After that (early in the morning) I usually went back on Post to the Gym or to the Pool, sometimes both and often even had a TaeBo session afterwards.
I felt great.

Traveling quite a bit early 2006 and up into Summer 2006 messed up all my good intentions and having half a year off in Hungary made me get lazy.

I am now at a weight close to 80 Kilos update: hubby just came from the Pharmacy with a little print out about his current weight and so on. He went on our scale to see how much it is off. Now I have to correct my weight and admit that I am at a whopping 81 1/2 Kilos (don’t ask me what it is in pounds, I don’t wanna know - 179.3 pounds, just checked). The highest ever and about 14 Kilos over what I consider my healthy weight.
I still look alright, my weight gain usually goes all over my body, one good thing, but bad as well because you don’t really realize what’s going on - hubby likes it the way it is, but didn’t mind the 68 Kilos either

Now, I am trying to get back on track since a while, but laziness always got me and you don’t know how many good excuses I can make up when I want to.
Megan got me a bit off guard this morning with her most recent post about her weight loss.
She mentioned something about having been big in an earlier post, but I had seen recent pictures of her and didn’t get it.
She also tells how she did it ad mentions the “Self challenge 2008“.

I know that I, besides more activities and real sports have to mainly change my eating habits. Sigh.

Now, my question - once again - is, would anyone team up with me?
It’s always good to have a partner in crime and see what the other one does and exchange frustration and success.
Anyone?

OK, I’ve signed up. You’ll find me under NicoleBPhotos

NOTE: Food etc. will be added during the day, this is NOT what I eat ALL day, lol
And sorry, I really don’t know why it ended up in the feedreader. Usually stuff doesn’t go there when I backdate it

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Like you can read over here I took up the Challenge to change something in 2008.

For that I will start keeping a daily Log over here about what I do and eat, so I don’t loose track.

And hey, you can still join me

Read more »

From Betty Crocker

Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole.

Prep Time:25 min
Start to Finish:55 min
Makes:4 fajitas

Marinade
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 cloves garlic, finely chopped
Fajitas
3/4 lb lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package), heated
1/3 cup Old El Paso® salsa (any variety)

1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.
High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.