I got a new book in the mail about weight loss. I was going to post about it but I figured that I have a tendancy to ramble on about my ambitious diet plans that never work for me so I’d wait and see. Well, yesterday and today I am 5 pounds under my plateau weight that I haven’t been able to budge with major cardio work and dieting!
The book is called Flip the Switch. The idea is to use small things that rev up your metabolism. Each thing is minor but put all together it keeps your body active. I’ve only been doing a few of them.
1. Do something active within an hour of waking. I’ve been doing a quick variation on Sun Salutations to get the blood flowing. It just takes a few minutes. This morning I did it while my breakfast was microwaving.
2. Whenever you are sitting for long periods of time get up every 15-30 minutes and move around. This keeps you more active than just vegetating on the couch. I think this is the one that is really working for me. When I’m watching TV about every 15 minutes (or every other set of commercials) I get up and do something. If I’m downstairs near my balance ball and weights I may do some lifts or formal exercises or I may just walk around the room for a minute. I can tell when I’m due to do it again because my body wants to move about every 15 minutes.
There are a bunch more things to do in the book but these are the ones I’ve been doing consistently. I didn’t have a bunch of faith in it. I was shocked when I weighed myself yesterday, especially since I had been doing a hard cardio program with no results and then I got lazy and stopped the cardio a week and a half ago.
I’ve decided to savor this weight loss because I made this yesterday. It is guarranteed to derail any weight loss program but it is super yummy. It is from The Feral Vegetarian Yahoo group.
Apple Cream Lasagne
9 lasagna noodles — no boil type
1/4 C. margarine
6 Granny Smith apples – peeled and sliced
1/3 C. packed brown sugar
1/2 C. chopped pecans – toasted
2 t. ground cinnamon
1-8 oz. pkg. cream cheese – softened
1 egg
1 t. vanilla
1 C. whipping cream — whipped
2 T. butter
1/2 C. fresh breadcrumbs
1/4 C. granulated sugar
Place noodles in a 11″x 7″ baking dish, cover with warm water and soak
20 minutes. Drain and set aside. Meanwhile, in saucepan, melt 1/4 cup
butter over medium heat. Add apples, cover and cook 10 minutes, or until
tender, stirring occasionally. Remove from heat and stir in 3 T. brown
sugar, pecans and cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until light and fluffy.
Beat in egg and vanilla.
Fold whipped cream into cream cheese mixture in thirds and set aside.
Melt remaining butter. In small bowl, combine breadcrumbs, sugar and
melted butter. Spread half of the apple mixture in bottom of same baking
dish. Layer with 3 noodles. Spread with half of cream cheese mixture,
and layer with 3 more noodles. Spread with remaining apple mixture and
layer with last three noodles. Top with remaining cream mixture and
sprinkle with breadcrumb mixture. Bake at 350* for 30 minutes. Let stand
20 minutes before serving.
