Friday weigh in thread (suns out guns out challenge 8/31/2025)

#2,751
#2,751
ArdentVol said:
possibly 5 to 7 lbs since jan 17. Amazin' what surgery and a stern warning not to touch alcohol or Tylenol will do.

but idiot me thought this was a thread to discuss your start to the weekend.

I'll confess: Watched 8th inning of Ken Burns's documentary on MLB-TV. Riveting watch for a wanna-be ball player who fell in love with the Vols and baseball in 1957. For music lovers, a smart playlist. And for the fun of it, Tug McGraw on artificial turf , Casey Stengel, and a Yo La Tengo moment.
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Discuss whatever you feel like. Just climb on a scale Friday and post your weight.
 
#2,755
#2,755
vollygirl said:
Starting Phase 1 of South Beach. If you find my give a damn, please return it.
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I’m making this tonight. It looks ok for Phase 1, although it seems to account for half the daily fat intake if you make it for two. (I’m making the same amount of sauce but using 12-16 oz of fish.)

I’ve always crashed and burned on stage 1, as I always tried it with chicken breasts (duh me.) I don’t do Weight Watchers, as I hate group activities, but this one looks good.

I’ll let you know how it turns out:

Low Calorie Cuban Style Fish for Weight Watchers
 
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#2,756
#2,756
VolNExile said:
I’m making this tonight. It looks ok for Phase 1, although it seems to account for half the daily fat intake if you make it for two. (I’m making the same amount of sauce but using 12-16 oz of fish.)

I’ve always crashed and burned on stage 1, as I always tried it with chicken breasts (duh me.) I don’t do Weight Watchers, as I hate group activities, but this one looks good.

I’ll let you know how it turns out:

Low Calorie Cuban Style Fish for Weight Watchers
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Oh man! That looks good!! I used to could get sea bass at Sam's but they haven't had it in a while.
 
#2,758
#2,758
I wasn’t able to weigh in since I was in the hospital.
Weighed in this morning and went from 241.2 to 258.8.
It’s got to be all those fluids they were giving me through the IV.
Anyways, it is what it is and I’ll just continue what I’ve been doing the last three months. I was about 290 back in mid October.
 
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#2,759
#2,759
Similar here. I weighed 178 in December. I had to go to ER in Florida where they found blood clots in my lungs. I could eat very little, and expected my weight to drop to around 170 when I got to my Drs office in Nashville. I weighed 192 there, and the doc immediately said "water ".
If it ain't one thing it's several.
 
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#2,760
#2,760
Go aeiou said:
Similar here. I weighed 178 in December. I had to go to ER in Florida where they found blood clots in my lungs. I could eat very little, and expected my weight to drop to around 170 when I got to my Drs office in Nashville. I weighed 192 there, and the doc immediately said "water ".
If it ain't one thing it's several.
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I weighed more the day after I gave birth to my first kid (9 lbs, 1 oz) than before delivery. I was peevish about that!!
 
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#2,761
#2,761
VolNExile said:
I’m making this tonight. It looks ok for Phase 1, although it seems to account for half the daily fat intake if you make it for two. (I’m making the same amount of sauce but using 12-16 oz of fish.)

I’ve always crashed and burned on stage 1, as I always tried it with chicken breasts (duh me.) I don’t do Weight Watchers, as I hate group activities, but this one looks good.

I’ll let you know how it turns out:

Low Calorie Cuban Style Fish for Weight Watchers
Click to expand...
Low Calorie Cuban Style Fish for Weight Watchers

Ok, here we go. Couple of thoughts: I wound up with 1 1/4 lbs of fish, which was wild Alaskan cod. The only things I reduced in the sauce were the olives (down to 1/2 c) and the capers (down to 1/4 c). It was really “wet” and took forever to reduce, so next time I’ll cut the wine to 1c and will drain the canned tomatoes. Since you poach the fish, the sauce doesn’t cook down at all until you take out the fish and turn the heat up under the sauce. The tomatoes definitely gave it a pretty acid taste (which I liked), so if that’s not your thing, you might want to use less than a full can.

It’s not “legal” for South Beach phase 1 due to the wine and olives, but if you’re behaving yourself, it’s great for phase 2, and very filling. We somehow controlled ourselves, and there’s a third serving in the fridge. Here are the before-and-afters (the fish got a bit mangled when I tried to lift it up to the surface):

1579998027192.jpeg

1579998074865.jpeg
 
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#2,762
#2,762
VolNExile said:
Low Calorie Cuban Style Fish for Weight Watchers

Ok, here we go. Couple of thoughts: I wound up with 1 1/4 lbs of fish, which was wild Alaskan cod. The only things I reduced in the sauce were the olives (down to 1/2 c) and the capers (down to 1/4 c). It was really “wet” and took forever to reduce, so next time I’ll cut the wine to 1c and will drain the canned tomatoes. Since you poach the fish, the sauce doesn’t cook down at all until you take out the fish and turn the heat up under the sauce. The tomatoes definitely gave it a pretty acid taste (which I liked), so if that’s not your thing, you might want to use less than a full can.

It’s not “legal” for South Beach phase 1 due to the wine and olives, but if you’re behaving yourself, it’s great for phase 2, and very filling. We somehow controlled ourselves, and there’s a third serving in the fridge. Here are the before-and-afters (the fish got a bit mangled when I tried to lift it up to the surface):

View attachment 256538

View attachment 256539
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Yum!!
 
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#2,764
#2,764
VolNExile said:
Thanks!

You should have seen my grocery cart today, loading up for South Beach. That was a ton of virtue-signaling in our ratty local Ingles. lol

edit to add: the fish was from Earth Fare, because, well yeah
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I've never been in Earth Fare. Need to check it out soon.
 
#2,765
#2,765
vollygirl said:
I've never been in Earth Fare. Need to check it out soon.
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Do you have it there? I think it originated here in Asheville, and it seems to be struggling a bit in the competition with other foo-foo stores. We only use it for special stuff from their excellent butcher counter (meat, poultry, fish, seafood.)
 
#2,766
#2,766
VolNExile said:
Do you have it there? I think it originated here in Asheville, and it seems to be struggling a bit in the competition with other foo-foo stores. We only use it for special stuff from their excellent butcher counter (meat, poultry, fish, seafood.)
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Yeah we have one. I'm gonna check it out tomorrow. I'm tired of Fresh Market.
 
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#2,768
#2,768
VolNExile said:
Pricey, we don’t use it as our main store, but it’s a good supplement when we’re doing prissy cooking.
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Prissy cooking. lol

I read in the book today that Dr. A recommended range fed meat and poultry because of the increased omega 3's. I'm gonna try to do better shopping.
 
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#2,769
#2,769
I picked up an omega-3 supplement today, relatively high in EPA and DHA. We use Eggland’s Best (I think it’s called) eggs, and we’re having fish or seafood twice a week, one of them salmon.

I’m not a big supplement fan, but I can see some gaps in my diet, mostly from likes and dislikes.

eta again: did he ever increase his recommendation for dietary oils? Olive oil isn’t “less bad”; it’s good for you. 2 tbsp is pretty ridic.

eta: the cat is very excited about the fish oil capsules, as she loves mackerel burps.
 
#2,770
#2,770
VolNExile said:
I picked up an omega-3 supplement today, relatively high in EPA and DHA. We use Eggland’s Best (I think it’s called) eggs, and we’re having fish or seafood twice a week, one of them salmon.

I’m not a big supplement fan, but I can see some gaps in my diet, mostly from likes and dislikes.

eta again: did he ever increase his recommendation for dietary oils? Olive oil isn’t “less bad”; it’s good for you. 2 tbsp is pretty ridic.

eta: the cat is very excited about the fish oil capsules, as she loves mackerel burps.
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I know there were changes later, but I don't know specifics.
 
#2,771
#2,771
I tend to feel like the organic, free range, all that stuff is marketing gimmicks. But I'm open to legit reasons from a reputable source to pay more when it's warranted.
 
#2,772
#2,772
I think what I read about the free range beef and chicken is that the critters who aren’t free range are fed a diet made mostly of corn and something-or-other and as a result have lower levels of omega-3’s.

But I’m with you on skepticism in general. There’s a ton of trendy pseudo-science out there, and short of plowing through meta-analyses of peer-reviewed research, it can be hard to know what to believe.
 
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#2,773
#2,773
VolNExile said:
Pricey, we don’t use it as our main store, but it’s a good supplement when we’re doing prissy cooking.
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We rarely go, but what is surprising is that one of their oils that Kevin uses in his protein shakes comes in a larger bottle and much cheaper than any other place. They just opened two near us on the same road. 🤔
 
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#2,774
#2,774
VolNExile said:
I think what I read about the free range beef and chicken is that the critters who aren’t free range are fed a diet made mostly of corn and something-or-other and as a result have lower levels of omega-3’s.

But I’m with you on skepticism in general. There’s a ton of trendy pseudo-science out there, and short of plowing through meta-analyses of peer-reviewed research, it can be hard to know what to believe.
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There was a message board, a couple of them, back in the day that was awesome for information.
 
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