naamahsservant

Week 1 MC Fast

2009-04-21T06:35:30Z

K - The stats

Starting Weight : 62kg / 136.6pounds
Goal Weight: 52kg / 114.6pounds
Height: 1.7m.

Forearm: 23cm / 9 inch
Upperarm: 26cm / 10inch
Chest: 84cm / 33inch
Waist: 65cm / 25inch
Hip Upper: 89cm / 35 inch
HipBone: 99cm / 38 inch
Thigh: 55cm / 21inch
Calf: 38cm / 14.9 inch
Ankle: 21cm / 8 inch

Going for atleast 3 pounds a week here. Do take into consideration that I've started gyming extremely hard now, and will pick up muscle mass.

Photos - eish.

I'm the one on the right in the red dress pulling a funny face :(

I'm the fat tall one on the left. That's my family. We are ALL women.

So now we all know how fat I am when I am happy and out of control :(. Not going to look like this again I swear it.

naamahsservant @ 2009-04-17T19:21:00

2009-04-17T17:21:24Z

this is it. Screw my family, friends, and everyone else, and homeless ppl, and being poor.

I'm starting a MC fast for 40 days tomorrow. If I fail I'm going to force syrup of ipecac down my throat as punishment. And add cuts to that.

I'm not failing this. 40days to ultimate perfection.

Secondly: I will gym atleast 5/7 days of this fast and go for burning a 1000 calories a day.

I will be allowed one coffee or tea a day. Alot of water and coke zero if I cannot go anymore.

I will post pics of me at fatness monday. and in every monday there after with ALL my stats in my Journal and will let you guys know.

Watch me shrink and stay there.

naamahsservant @ 2009-04-14T10:20:00

2009-04-14T08:20:40Z

Just decided to do the MC again till I reach 1/4 GW. Then switch over to abc. MC always works.
So I'll probly be irritating you guys with my silliness.
Sorry
Love you all!

My Promise: To post a pick at 1/4 UGW
My gift: Spa treatment and a swimming cozzie.

*** ALSO***
Got my fav movie Centre Stage on my pc now, And Maureen is beautifull. I just want a prefect dancing body - is that too much to ask?!
And I climbed a mountain Sunday morning. Could see the entire Cape Town and surrounds - it was beautifull. And I'm still sore from the exercise.

naamahsservant @ 2009-03-25T13:57:00

2009-03-25T11:57:41Z

k. I have to have a plan. Not having a plan isn't working for me.

I am going to have a can of 30cal V8 Juice for supper everynite with a cup of celery allowance during the day. I will do this till I reach my goal.

My goal per week: To lose atleast 5 pounds and to gym 5 days a week (2hours).

Duration: Should be a month then. If I lose 20 pounds my stats will be the same Doutzen Kroes.
That's all I want. No more. just not less.

fuck my family and friends for sabotaging me. don't they realise they make me unhappier when the keep me fat?

I start Monday and will post progress everyday, and will post pics at the end to show my progress.

naamahsservant @ 2009-02-02T14:21:00

2009-02-02T12:21:50Z

1) Gym atleast 6 days a week, always burning more than 300 cal, aiming for 1000.
2) Semi-Fast 2 Weeks
3) Lose 5kgs / about 10 pounds by the 14th of Feb
4) Study harder and more often
5) Keep up a positive image for myself and others, or this wont be worth it like last time.

The Plan

2008-11-17T11:47:39Z

K. The plan. Which will fit in with the EY challenge. I'm going to go 20 weekdays (other words a month of weekdays) on just my 42 cal a day soup. I'm allowed tea and coffee tho, but obviously not much. And weekends with less 200 cal a day. Starting today.

1 2 3 4 5 - 8 9 10 11 12 - 15 16 17 18 19 - 22 23 24 25 26

6 7 - 13 14 - 20 21 - 27 28

Cheesy veg burgers

2008-11-14T06:36:47Z

Makes 8 burgers

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Freeze for up to 2 months

Ingredients

2 tbsp olive oil
2 leeks , sliced
200g mushrooms , sliced
2 large carrots , peeled and coarsely grated
1 tbsp seasoning , we used Schwartz Moroccan
1 tbsp soy sauce
300g can beans , try kidney or pinto, drained and rinsed
100g cheddar , coarsely grated
200g (about 4 slices) granary bread torn into pieces
burger buns , lettuce, tomato and other favourites, to serve

Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.

More quick ideas

Finely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.

Per serving (4)

177 calories, protein 8g, carbohydrate 21g, fat 7 g, saturated fat 3g, fibre 4g, salt 2.13 g

Ratatouille with crisp garlic sourdough

2008-11-13T06:33:45Z

Ratatouille with crisp garlic sourdough

Serves 4

Preperation and cooking times

Ready in 30 minutes

Ingredients

1 large onion , finely chopped
3 garlic cloves , 2 crushed, 1 halved
olive oil
1 large aubergine , diced
2 courgettes , diced
1 red pepper , diced
400g tin chopped tomatoes
250g cherry tomatoes
a small bunch basil , chopped
8 thin slices sourdough bread

Cook the onion and crushed garlic in 1 tbsp olive oil in a non-stick pan for 5 minutes. Add the aubergines and cook for 10 minutes. Add the courgettes and pepper and cook for 2 minutes, then add the tomatoes and simmer for 15 minutes. Stir through the basil.
Toast the sourdough, rub with the garlic halves and drizzle with 1 tbsp olive oil. Serve with the ratatouille.

Per serving

249 kcalories, protein 7.9g, carbohydrate 40.1g, fat 7.5 g, saturated fat 1g, fibre 7.5g, salt 0.75 g

Obviously there is alot here that you can jsut cut out (aka bread) to make this less in calories.

Detox Salad

2008-11-12T07:28:32Z

Detox Salad

Serves 4
Preperation and cooking times

Prep 25 35 mins

Vegetarian, Super healthy

Ingredients
350g red cabbages , shredded
3 carrots , coarsely grated
20g pack parsley , roughly chopped
2 Cox's apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
2 tsp grated root ginger
1 tsp clear honey
2 tbsp lemon juice
4 tbsp light olive oil
Prepare all the ingredients for the salad and mix them in a large bowl.
Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Per serving
233 kcalories, protein 5g, carbohydrate 14g, fat 18 g, saturated fat 2g, fibre 4g, salt 0.06 g

Thanks BBC. Personally I leave out the dressing sometimes, and always the nuts and seeds.

Spuds stuffed with tuna & chives

2008-11-11T06:02:35Z

Spuds stuffed with tuna & chives

Serves 4

Preperation and cooking times

Prep 10 15 mins

Cook 1 hr min 1 hr 15 mins
Ingredients

4 baking potatoes
250g tub 'virtually fat-free' cottage cheese with onions and chives
200g can tuna in water, drained
1 celery stick, sliced
3 spring onions , trimmed and sliced
green salad and Tabasco sauce , to serve

Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.

Per serving

237 kcalories, protein 20g, carbohydrate 39g, fat 1 g, saturated fat 0g, fibre 3g, salt 0.61 g

Ok, I've never felt theneed to eat the whole potato, cos this recipe is quite filling, so usually I estimate on eatin half or 3/4 of it, which is less than 200 cal. Thanks BBC food. Enjoy your recipes for today :D

Butternut squash with spicy chilli

2008-11-10T07:01:04Z

Butternut squash with spicy chilli

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 45 mins

Ingredients

2 small butternut squashes , halved lengthways and seeds scraped out
1 tbsp olive oil
1 red onion , chopped
2 red chillies , deseeded and finely chopped
2 tsp ground cumin
250g lean beef mince
2 tbsp tomato purée
410g can kidney beans , drained and rinsed
half 20g bunch coriander , leaves chopped
50g spinach leaves

Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

Per serving

318 kcalories, protein 23g, carbohydrate 37g, fat 10 g, saturated fat 3g, fibre 9g, salt 0.92 g

ok. I've never heard of abyone eating a whole half a buttnernut. We always quarter it. Thus you halve the calories .

Very Green Soup

2008-11-07T06:16:40Z

Very green soup

Serves 2

Preperation and cooking times

Ready in 20 mins

Ingredients

1 onion , finely chopped
oil for frying
1 garlic clove , crushed
2 courgettes , shredded or grated
¼ of a savoy cabbage , core removed, shredded
2 large handfuls of spinach , roughly chopped
vegetable stock fresh, cube or concentrate, made up to 750ml
1 thin-cut rasher of streaky bacon , chopped (optional)

Fry the onion in 1 tbsp oil for about 5 minutes or until soft, add the garlic and fry for 30 seconds. Add the courgette and stir, and then add the cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes, season well.
Meanwhile, fry the bacon in a non-stick pan until it crisps up, you shouldn't have to add any more fat. Drain on kitchen paper. You can leave the soup chunky or whizz it until smooth. Sprinkle with the bacon, if using, to serve.

Per serving

199 kcalories, protein 10.2g, carbohydrate 13g, fat 12.2 g, saturated fat 2.6g, fibre 6.3g, salt 3.28 g

Thanks Olive Magazine

Hope you guys enjoy this, it's easily halved for us. But not for ppl who eat.

Risotto Stuffed Tomatoes

2008-11-06T10:59:02Z

Risotto Stuffed Tomatoes

Serves 2

Preperation and cooking times

Prep 40 45 mins

Cook 20 mins

Ingredients

2 beef tomatoes
2 tsp olive oil
50g risotto rice
2 spring onions , chopped
1 small courgette , chopped
50g chestnut mushrooms , wiped and sliced
250ml vegetable stock (such as Marigold)
½ tsp dried mixed Italian herbs
6 fresh basil leaves
1 tbsp finely grated parmesan
handful of rocket leaves

Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.

Per serving

173 calories, protein 6.4g, carbohydrate 26g, fat 5.4 g, saturated fat 1.4g, fibre 2.8g, salt 0.57 g

Hot sugared doughnuts

2008-11-05T06:29:21Z

Hot sugared doughnuts

Makes 20 small doughnuts

Preperation and cooking times

Prep 30 mins

Cook 15 mins

Ingredients

250g plain flour
1/2 x 7g sachet fast-action dried yeast
50g golden caster sugar , plus 50g extra
2 egg yolks
150ml milk , warmed
50g butter , melted, plus 50g vegetable or sunflower oil, for shaping
370g jar raspberry jam

Put the flour, yeast, sugar and 1⁄2 tsp salt into a large bowl, mix, then make a well in the middle. Beat the egg yolks, milk and melted butter together, tip into the well, then bring together with a cutlery knife. The dough will seem wet and rough. Leave to stand for 10 mins, after which it will have firmed a little.
Oil the work surface and your hands, then tip out the dough and knead for about 5 mins until it looks smoother and feels springy. Keep oiling your hands if the dough sticks. Let it rise in an oiled, covered bowl in a warm place for about 2 hrs or until doubled in size.
Give the dough another quick knead, then shape into walnut-size balls and place on baking sheets, well spaced. Cover again, then leave to rise for 30 mins-1 hr until risen and the dough no longer springs back when you prod it. Heat oven to 190C/fan 170C/gas 5.
Bake for 12-15 mins until risen and dark golden. Can be frozen at this stage for up to 1 month. Defrost, then reheat for few mins in the oven. Melt 50g butter in a pan and put 50g sugar into a large bowl. Let the doughnuts cool for a few mins, then brush with butter and roll in sugar. Spoon a few tbsp jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.

Per doughnut

135 calories, protein 2g, carbohydrate 18g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.21 g

Thanks BBC for the joy of being able to eat a doghnut of only 135 cal.

Banana & blueberry muffins

2008-11-04T06:36:11Z

Banana & blueberry muffins

Serves 12

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Can be frozen

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats , plus 1 tbsp for topping
2 medium bananas , the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites
150g punnet blueberries

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Using yogurt

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

Per serving

202 kcalories, protein 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, salt 0.59 g

Thanks BBC.

Cheesy fish grills

2008-11-03T08:13:28Z

Serves 4

Preperation and cooking times

Prep 15 25 mins

Super healthy

Per serving

179 kcalories, protein 30g, carbohydrate 0g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.94 g

Per serving

179 kcalories, protein 30g, carbohydrate 0g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.94 g

Ingredients

4 chunky skinless white fish fillets, such as hoki or cod, about 500g/1lb 2oz total weight
oil , for brushing
4 thin slices of ham
50g grated mature cheddar
2 spring onions , sliced at an angle

Preheat the grill to high and lightly oil a large shallow heatproof dish. Arrange the fillets in the dish, slightly spaced apart, and brush them with a little oil. Grill for 2 minutes.
Remove the dish from the grill, turn the fish over and top each fillet with a scrunched slice of ham. Mix together the cheese and onions, scatter over the fish and season with salt and pepper. Return to the grill for 5 minutes until the fish flakes easily when prodded with a knife. Serve with green vegetables - broccoli or stir-fried cabbage would be good.

Thai squash & pineapple curry

2008-10-29T06:49:00Z

Serves 4

Per serving

172 kcalories

Ingredients

1 tbsp vegetable or sunflower oil
1 onion , chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
237g can pineapple chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish

Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Making it meaty or Indian

Fry 4 chopped chicken breasts or thighs with the onion. Or add shredded cooked chicken 5 mins before you're ready to serve. Or, switch the Thai curry paste for Indian curry paste and serve with rice.

Honeyed Carrot Soup

2008-10-26T16:48:58Z

As Promised! I give the stats before hand so that most of us don't freak out in fear:

Per serving

116 calories

Ingredients

2 tbsp butter
2 small leeks , sliced
800g carrots , roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional)
1 bay leaf
2½ l vegetable stock
soured cream or yogurt , to serve

Difficulty and servings

Serves 6

Preperation and cooking times

Prep 10 mins

Cook 35 mins

Low-fat

Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.

Hope you like it! Thanks BBC!