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Hello out there

I am a skinny fat girl - always have been. Weight was never a big concern. I could eat what I wanted and lose weight easily and quickly. Until I couldn't. I know it's cliche by now but things changed as I got older.

At 25 - say good by to size 0 forever. Not that this is a bad thing but it was a change for me.

At 27 - say good bye to size 2 forever. Again, who *needs* to be size 2?

At 30 - bye bye post clubbing/ drinking pig out sessions. Ah I do miss those days, until I eat that stuff again and realize that you kind of had to be drunk to like it.

At 35 - hello steady trips to the gym. I hate the gym. I mean I'll do it but on a schedule?!?! whaaaat?! I used to be able to just go for weeks, 4 times a week and lose whatever weight I wanted... not any more.

At 37 - what to do when all the old tricks fail?

That is where I am at. My wonderful boyfriend started me on the path of heavy lifting (squat, deadlifts, dips) and i LOVE the strength and feeling strong. I did miss the delicate feeling I used to have in cute (ahem, skimpy) outfits but I'd rather be able to kick someone's butt anyway.

It took me a while (years) to get into my lifting groove but now I am confident in the gym and am putting up weights that I'm really proud of.

So now it's diet time. I'm embarking on a new way of eating based on the 5:2 diet. I'm usually the last one to try fad diets but I really like the open nature of the diet within the confines of "eat normally 5 days a week and restrict calories to 500 days (for women) for 2 non consecutive days a week".

I'm still learning and working on things so please feel free to comment.

Let's see how this goes!!!


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Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.


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Vietnamese Clear Noodle Soup
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

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Since I had such a light lunch today, I figured I'd reach into the freezer for a pasta meal that I've been wanting to try. These stuffed shells from Trader Joe's (see above) look so inviting. It has carbs, veggies, cheese and tomato sauce! All the things I love.
But alas this entree succumbed to the most devastating flaw imaginable - small portion size. I mean really, really, really small. There were only 2 stuffed shells the length of my middle finger and about an inch wide at the chubbiest point. Two, two measly shells - this is not a good sign.
I heated up the entree according to the package directions. and this was what I was greeted with:

Not too appealing looking. But I'm not one to judge a dish by it's presentation. Gleefully, I dug in. To my dismay I was welcomed to  a hard shell, a mealy interior, and a too tart marinara sauce.