Tag Archives: Calorie

Update On My Weight Loss Using The CalorieCount Website

29 Jun Fashion Model Silhouette

In a recent post I wrote about the website called caloriecount.about.com. I mentioned that it wasn’t very easy to learn (it wasn’t). However, I stuck with it and so far have lost 4 lbs. I attribute this weight loss to cutting back on fats, sodium, and over-sized portions. I also increased my activity level.

My goal is to lose 10 lbs so that my BMI will be in the healthy range.

The caloriecount website notified me that I had a sedentary lifestyle. Boy, my feathers bristled at that one! If MY lifestyle was sedentary, what was the lifestyle of people who didn’t work out and were couch potatoes?

Other than calorie logging, the website also allows you to enter activities you do each day. They would include: showering, driving, sitting at a computer, weight lifting, gardening, throwing out the trash, preparing meals, grocery shopping, aerobics, stretching, circuit training – the list is almost endless. Yes, this is tedious and time-consuming until you get the hang of it. I now have a clearer picture of my daily activity level and although I still don’t agree with them about having a sedentary lifestyle, I have to admit that losing 4 lbs without starving myself does say something.

I began entering my foods and activities May 29.  Today is June 29.  That’s about a pound per week of weight loss.

The website (and you) calculate what you want your ultimate weight to be and that determines what your calorie count should be each day. Mine is 1600 calories per day.  

I had the hardest time reaching my minimum daily values for potassium (4,700 mg).  Once I began to realize that sweet potatoes and butternut squash (two of my favorite vegetables) were high in potassium, I incorporated them into more meals and now reach my potassium level more often. Other Potassium rich foods: prunes, bananas, spinach.) Potassium may neutralize the heart-damaging effects of too much salt.

I knew that processed foods contained salt but I wasn’t aware that natural foods like white potatoes, spinach (yes, spinach), and fish contained high amounts of sodium! By themselves, you probably won’t go over your daily limit. But when you salt your foods or forget to read food labels as I did when I bought some blueberry bagels, each one having over 700 mg of sodium, you can quickly go over your daily limit of 2300 mg or 1 teaspoon of salt.

I was also heavy handed with olive oil and butter. Now, I measure by tablespoon what I put over my salads or my roasted veggies. Lately, I skip olive oil altogether and sprinkle my own homemade chicken stock when making my roasted veggies. It tastes just as good, maybe better.

I expect to use the caloriecount website until I imprint in my mind what portion sizes I need so that I can eventually forego the use of measuring spoons and cups. Yes, I’ve been weighing my foods like walnuts, golden raisins (another good source of potassium), and edamame (also potassium rich).

About a week ago, I decided that I didn’t need to enter my activities into the website any longer. I have a good idea in my mind how active I have to be each day.  Today I worked out AND I did the laundry. Usually I save laundry day just by itself but my stamina has increased and now to do both in one day doesn’t phase me.

The caloriecount website allows you to have snacks and I juggle my food entries to allow me snacking pleasure in the evening when I watch tv. Usually I have edamame, or frozen tart cherries, or grapes for a snack. Sometimes 1/2 slice of rye bread spread with blue cheese if I’ve gone light on the sodium intake earlier in the day.

I only had one evening when I was still hungry and went over my daily 1600 calorie limit by about 300 calories. I still ate smart though: 1/2 can of tuna, 1 cup brown rice, 1/2 tablespoon peach preserves, 1/2 tablespoon Dijon mustard (My own concoction that tastes Asian to me). When this wasn’t enough, I cooked a cup of mixed vegetables. Finally, I was satisfied. I must have been very active that day to still be that hungry!

Some days I felt stuffed and I didn’t want to eat my evening snacks…..but I had to in order to meet my daily requirements.  For example, sometimes I saved my almond milk (calcium) for my evening snack along with 1/2 oz of walnuts and maybe some fruit. Well, a couple of times I had to force myself to eat the snack because I am determined to meet my calcium requirements everyday! One particular night this week, I was so stuffed that I couldn’t stand the thought of a snack and skipped it altogether, to heck with not meeting my DV! (It wasn’t a calcium snack though. I eventually decided to get my calcium for breakfast every morning – OJ and almond milk.) I don’t intend to skip my snacks often.

Once I lose the rest of the weight, I won’t be limited to 1600 calories a day. I don’t know that I will continue to use the caloriecount website because I should have a good idea in my mind what I need to watch: sodium, fats, sugars and portion size. On the other hand, I do like seeing their graph showing that I met my iron, calcium, fiber, sodium, fats, saturated fats, potassium, carbohydrates, protein, Vitamin A, and cholesterol limits. (I think I named them all.) The graph shows if you’ve gone over or are under or are good.

If you need to lose weight, I highly recommend this weight loss website. Also, I should mention that I previously checked out other weight loss websites and none of them compared to caloriecount. It’s more thorough and contains more helpful information. It is worth the time you have to spend learning it. And, who knows, you may find it easier to navigate than I did!

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New Food Friday – Jicama

2 Nov Slicing ends of a Jicama

I hope you are having as much fun with New Food Friday as I am.

This Friday I’m discussing Jicama.  It’s pronounced, Hic-ama.  Jicama is a tuber and it is also known as the Mexican potato. The skin is like a potato and it is white inside like a potato.

This Jicama reminds me of a spinning top

It is easier to slice and peel than a potato.

It tastes nothing like a potato though. When you bite into a piece the first taste is mildly sweet. The next thing you will notice is that it is crunchy and very juicy, like an apple. But it doesn’t taste like an apple either.

I haven’t decided what it tastes like. Some say it tastes like a water chestnut.  You’ll have to let me know what you think it tastes like!

I picked the smallest Jicama I could find at the store. They can grow to be big! It was $1.24 per pound and mine was a smidgen over one pound or $1.29.

I found that you need two different knives to cut Jicama. A large chef’s knife for slicing and a small paring knife for peeling the skin.

I also thought it was very easy to peel and slice. It wasn’t slippery or sticky.

Hummus and Jicama

As I said in last Friday’s post, I would talk more about the Ziyad plain hummus and tahini dip (the non-spicy one).  It goes perfectly with Jicama! A marriage made in heaven! Great for those of us watching our weight.You can see from the photo that when it’s sliced into strips, it looks like uncooked french fries! These strips hold their shape.  They don’t break under the weight of the dip. You might become “addicted” to the crunch.

Storing Jicama

Jicama stores well in the fridge after you peel and slice it. It doesn’t turn brown and it stays juicy and crunchy in a covered container.  If you like to have celery and carrot sticks with your dips, Jicama is a great addition! I am really impressed with this tuber.

Some people like to add Jicama to salads.  You can also sprinkle lime juice on Jicama slices and then top with salt or chili powder.

I think these juicy sticks would be great for hikers or beach goers because of their high water content.

Nutrition Facts:
Serving size: ½ cup raw

Calories: 48
Carbohydrate: 11 grams
Protein: 1 gram
Fat: 0 grams
Cholesterol: 0 grams
Potassium: 162 milligrams

Jicama is 85% water by weight.

Kids will also like Jicama because of its mild sweetness and the crunch factor. Just don’t tell them it’s a vegetable!

So far, I have talked about Jicama in its raw state only. However, you can also cook Jicama. You can add it to a stir fry or add it to stews.

I’m sold on this vegetable. What do you think of it?

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