Jasmyn

We all know that in the long run, dieting is bad for us. Our bodies always catch on to what we are doing and try to get back to their set point. We put on the weight as fast as we can as soon as we stop dieting. I have learned a lot about set point from the Seth Roberts and SLD. That’s the Shangri-La Diet.

As soon as I stop dieting, boom, the weight is back with a vengeance. The funny thing is that my body not only regains the lost weightmuch quicker than I lost it, I usually put on more than I lost. I think that is my body’s way of compensating. My body is smart. It wants to regain MORE weight, just in case there is another famine.

I am very healthy this winter, far more healthy than previous winters.

1. I am using my light box daily

- This is helping greatly! I am not sure whether it produces serotonins, or how it works, but I feel good, and the seasonal blahs are gone. This is in the middle of a very grey and very cold Chicago winter.

2. I am working out just about every day for at least 20 minutes.

- I have such a variety of stuff to do in my house, that I never get bored with my workouts! Lately I am enjoying the treadmill. I can walk a lot longer than I could on the streets. I put a DVD in my laptop, which keeps me occupied while I walk.

3. I am back to doing the Shangri-La plan. This has served me well in the past. I put on holiday weight, and was up to around 150. Now I am back to 145.

Hah! What we eat and what it means.

Sign outside a church near the University of Chicago.

That’s my latest update. I weigh 145 as of this morning. FitDay says I am moderately overweight. I am wearing a Size 14 or 12. My goal is 130, so I am still up 15 pounds.

These are ideal weights for my height, small, medium, and large frame. I think I am large framed. At any rate, I feel great. Since we are what we eat, I must be oily. I am back to doing Shangri La, and, and yes, that means I am drinking oil again! Hey, whatever works, right? It does suppress my appetite, by tricking my body into thinking it has met its quota of food to meet its set point, so hunger can shut itself off.

Here is an explanation of Shangri La that I just posted in the forums.

http://www.weight-loss-forums.buddyslim.com/best-diet-plans/2813-shangri-la-diet.html

xoxox

Jas

I stumbled upon this blog when I was doing a Google search to see if there was already a book called “Adventures in Dieting” http://www.dietgirl.org/

This chick has a great sense of humor.

Tatiana is now famous http://www.recipezaar.com/280309

What’s the real recipe for borscht? She’ll never tell!

I made chicken soup last night. So easy. I bought a wide mouth thermos, the good stainless steel construction worker kind (after breaking a few of the plastic ones) . I think this thermos is designed to be dropped off the 67th floor of a building, and still be okay.

Chicken Soup

1 package chicken legs (because they were on sale - any chicken is fine)

4 ribs celery with green tops

1 bunch carrots with green tops

3 small onions

1 clove garlic

3 parsley roots with green tops (optional)

1 handful fresh parsley

1 tablespoon salt

1/2 teaspoon pepper.

Into a Dutch oven or large soup pot: Cut vegetables in chunks. Wash and add carrot tops, celery tops, parsley. Add chicken, salt and pepper. Add water to 1 inch of top of pot. Bring to a boil. Lower to a simmer, and simmer around 3 hours. If serving right away, pour soup into a gravy separator and pour off soup, leaving fat in separator. Or, strain liquid from soup and refrigerate. When cooled, remove the hardened fat with a spoon and discard. Pull meat off bones, add back to soup, add back carrots and celery, or add fresh vegetables and simmer 15 minutes. Serve hot, garnished with chopped parsley.

My daughter’s friend is very talented with a camera. This is me with my doggie.

We really have a leaning tower in Chicago. No clue why they built it.

I’m sure this is nowhere near as good as what Tatiana makes, but this is my attempt to make borscht. I made it meatless for my vegetarian daughter, although I think it would be delicious with some browned stewing meat

Tatiana’s Vegetable Soup

2 tablespoons Olive Oil
3 small Onions
3 ribs Celery
3 Carrots, sliced
1/4 head Red Cabbage, shredded
1 small Zucchini, diced
1 small Sweet Potato, cut in half lengthwise and sliced crosswise into half moons
2 small Red Potatoes, diced
1 Beet, diced
1 can Stewed Tomatoes
1 can Diced Tomatoes
1 cup tomato juice
1 tablespoon salt
1/4 teaspoon pepper

2 cubes Vegetable Boullion

1/3 cup frozen or fresh peas
1/3 cup frozen or fresh corn

In a large Dutch oven, saute onions in olive oil. Add celery, saute until lightly browned. Add  the rest of the vegetables to the pan as you slice them. When all vegetables have been added to the pot, add the tomatoes and juice, vegetable boullion, salt and pepper. Add corn and peas. Add water to within one inch of the top of the pot. Bring to a boil and simmer about one hour.  Add parsley or pan toasted bread crumb garnish if desired. Serve with freshly made crusty bread.

I started writing this post here, then decided to put it in my blog at http://sandysadventure.blogspot.com/