Weight Loss Ticker

Tuesday, July 29, 2008

Week 78 Weigh-In

Last Week's Weight: 249.8 lbs.
Yesterday's Weight: 247 lbs. (-2.8)
Total Lost: 133 lbs.

Fat Ratio: 23.1%
Lean Mass: 189.9 lbs.
Fat Mass: 57.1 lbs.
Waist: 47.5 inches

So far, everything seems to be on track with Phase 2. If I lose again next week, I will officially declare that I have broken through this plateau.

I went back and figured out my 10% body weight loss marks. I took my original 380 and subtracting 10% giving me 342. Then I subtracted 10% of 342, and so on down to my goal weight. This was to give me some more benchmarks. I added these weights to the right, and I have officially passed the next 10% benchmark.

Sunday, we took the kids to their cousin's birthday party down in Taylor. It was at a place called "Pump It Up!" Basically, it was this room with 4 inflatables. The only thing they had when I was a kid was the moon walk at the fair. There was a giant slide, a basketball court, an obstacle course ending with a giant slide, and a gladiator ring with giant boxing gloves and some padded fighting sticks. My sister rented this place, so it was just our group. The best part about it was that the adults were allowed to play on it too. The kids dragged me on it immediately. I had a blast. We had a lot of fun. If you click on the link, there is a short video about it.

"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude."--Thomas Jefferson

Living Fit Is My #1 Job!


Kim Ayres said...

Great to see you on the move again :)

Spider63 said...

You sick bastid, you are like the Fat Terminator, you just keep coming back!!!

Hasta la vista baby, it is all over now. You are going to be dealing with the Rambo of Lard.

Fat Terminator vs. Rambolard:

Only One Will Survive.

This Labor Day.

All Bets Are Off.

It will be a Flab Apocalypse.

Fat Lazy Guy said...

Congrats on your continued loss :) Sounds like phase 2 is kicking ass :D

cmae said...


Yeldarb said...

Good job baby.... Your quote by TJ is SO true... I am down but I am NOT OUT so WATCH OUT. Tell spider to be on the look out too.

Twix said...

Congrats! High five! :)

Nona said...

Pump It Up sounds like great fun. I guess that's one of the many benefits of losing weight: being able to move easily in a place like that with your kids. Fantastic!!!

Pandora Woman said...

WOW, you're on the go too. And I love the 10 % idea. I will do some calculating, make my ow kind of chart. Additionally, I will do my real age test, see where I am now.

Though it scares the heck out of me. What if it tells me I am 103? -grins-

Thak you for all your support and advice. It helped and helps, it really did and does. Anyways, I am here to come and see how you are and to make good on a promise.

Here is the recipe:



2 lbs mussels in shell/ 0,5 lbs cooked mussels
0.5 lbs tiger prawns - shelled
0.5 lbs salmon filet - cut in large chunks
0.5 lbs codfish filet - cut in large chunks
0.5 lbs Red beam filet - cut in large chunks
1 large onion- chopped
3 large garlic clove - mashed
3 large tomatoes (lots of pulp, little juice) – take skin off, cut in cubes
Fresh parsley, cut
1 tbs olive oil
1 bayleaf
1 fish stock cube
1 ts paprika powder
1 ts cayenne pepper
4 fl oz white wine


heat the oil, fry the onion and garlic in 3 minutes (do not brown) add tomatoes, stock cube, cayenne pepper and paprika powder. Leave to simmer for 5 minutes on a low heat stirring once in a while. Add the win and leave to simmer for a further 5 minutes. *** Add the fish, put lid on the pan, and cook th fish like that in 8 to 10 minutes. Do not stir, or the fish will break up and crumble.
Add the raw mussel, and simmer until they open – OR – add 0,5 lbs of cooked mussels along with tiger prawns, until they are warm through and through and the prawns turn pink.
Add seasoning – salt, pepper, parsley. To intensify the flavor add some lemon juice. Serve with brown bread and salted butter, and a salad of cucumber, onion, and red bell peppers

Wine suggestion: White rioja of South African sauvignon blanc.

*** up this point I make my recipe the day or morning before, it will cut down the actual cooking for your guests to only 5-10 minutes. I use frozen fish filets, and cut them 4-6 hours prior as they are half frozen, makes for nice equally sized chunks. I add them when they are fully defrosted.