100 pounds down... if I never lose another pound, I'll still be happy!

[Ilovemykid]

UPDATE: (Had a recent gain - totally fell off the wagon.. so working on getting this extra weight off -- again :bash: )

Hi.. Posted before but finally figured out how to add the pics to the post. I've been kinda slackin lately as far as my eating plan is going.. but trying to get refocused and motivated to get the rest off. Today is day 3 of back on plan. I wasted the last 2 months, but trying to put that behind me and just pick up where I left off and keep moving forward. Either way, if I never lost another pound, I'm so happy with how far I've come. Low carb WOE has been life changing for me.

Me at my start: 310 Pounds or more. (YIKES I KNOW!!) :eek:
http://i89.photobucket.com/albums/k205/Eruptionsbaby/apriljon4-1.jpg


Today.. 100 pounds down or more... still going. (sorry blk & white.. it's all I had)
http://i89.photobucket.com/albums/k205/Eruptionsbaby/100_05062.jpg

[joylorene]

You should be very proud!! What an awesome accomplishment!! Yes put the 2 months behind you they are gone and no reason to stress over it - now just look ahead!!!!

[OtherCher2]

You have made wonderful progress and you have kept moving forward. Don't look back now, but keep on toward the prize!

[ppuffy3859]

You look incredible!!! I love looking at these success stories. I don't have any pictures of me at my highest weight, as I forbade anyone from taking them, but when I get to goal I'm going to post my before and afters too. It's so amazing to see our true selves emerge from under the extra weight. You go girl! Good job :wave:

[Ilovemykid]

Thanks so much everyone.. I have been really struggling with maintaining so went up and down up and down the scale.. but finally think I'm ready to move forward.. little by little.

Thanks again.

[Annie1gi]

Good job, congratulations! No damage done in 2 months, so time to move forward!

[moggsy]

You're quite an inspiration. Good job. :)

[STORMY1944]

WTG. How pretty you look just think about them last 2 months as a resting time .

[txlashes]

You look amazing! I can't wait until I lose my full 100 pounds!

You will get the rest off...you've come too far to not go the full course.

I wish you much success!!

[Dreamy1]

Hello me old mate!! :) well done!So good to see you back posting!
The past is in the past, today is what counts !You and me are gonna do this, we WILL get there!
Hugs :)

[Wildflowr6]

April,

CONGRATULATIONS!!!!!!!! What an incredible accomplishment - I am so very proud of you and happy for you!

[ravengal]

Beautiful!!! You have every right to be delirious with pride in a job well done. What an inspiration!

[zicki]

Hey-o,

Huge congrats.. I was checking out your site and just finished making up the Egg Bread because you raved about it.. it's definitely good, but I suspect 1 TBS of cream of tartar is too much.. it definitely tastes strongly of CoT.. I'm wondering if that was supposed to be 1 TSP instead of TBS.. do you have any idea where I could scope out other copies of the recipe to see if there's a discrepancy?

Thanks!

[TX_Bayou]

You're so pretty. It's amazing how losing weight really brought that out.

KYTGW and thanks for the inspiration!

[KikiKitty]

Wonderful progress! And such a pretty face emerged! You look wonderful, keep up the good work!

[jschwab]

Congratulations! We are very similar to each other - I am exactly two months older than you. I have three young girls and we plan to homeschool. It sounds like you could use a prayer or two to get you through this latest stall, so I will offer that up for you. Good luck!

[KikiKitty]

I just read your profile. Wow, I am a year older than you, homeschool our three kids, and am also a Christian! Very cool:-)

[Ilovemykid]

Hey-o,

Huge congrats.. I was checking out your site and just finished making up the Egg Bread because you raved about it.. it's definitely good, but I suspect 1 TBS of cream of tartar is too much.. it definitely tastes strongly of CoT.. I'm wondering if that was supposed to be 1 TSP instead of TBS.. do you have any idea where I could scope out other copies of the recipe to see if there's a discrepancy?

Thanks!

Hey there Zicki.. Thanks for the post.. sorry it took me so long to reply. I'm not really sure about the COT question.. you could be right. I have no idea where the origional came from, I heard it from someone who heard it from someone.. and somehow it got to me. I don't make it the way the origional says either.. sometimes I don't even use the COT at all but it don't turn out as nicely.. and often times I cut back on the sour cream and yolks too to keep the carb/fat content down.. I guess the only thing we can do it just keep tweeking it until it tastes right .. I wish I was more help.. I'll try and ask around to see if I can locate the person that invented it. I think the stuff is genious. LOL.. even though it's not anything close to the real thing, it does help fill the gap for us low carbers that's for sure! Thanks again Zicki!

[Ilovemykid]

jschwab & KiKiKitty.. how awesome that we all have so much in common.. Please feel free to come by my journal and chat a bit if you'd like.. I'd really enjoy that! Congrats on your weight loss progress so far you both are doing GREAT!.. Thanks for posting!

[Wildflowr6]

Found this about adding cream of tartar to egg whites to whip:

Cream of Tartar vs. Lemon Juice or Vinegar

When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar, usually about 1/4 teaspoon (of either acids) for every 2 whites. I prefer using cream of tartar, because it is flavourless, which is ideal to use. Lemon juice and vinegar, on the other hand, will leave their taste in the whites and you might not want this.

Egg whites need an acid to bind and hold them together. Without an acid, they will separate during whipping and then they will be hard to incorporate into your recipe, or on their own (meringues). Cream of tartar also prevents the whipped egg whites from releasing their water content, giving you more time to work with them, if needed. If you've ever whipped egg whites without any acid, you will have noticed that within a minute or two after being whipped, that water had developed in the bottom of the bowl and that the egg whites are floating over it. You don't want to add this water to your recipe because it will alter the recipe and will not produce a good cake or finished product. Whereas, if you had added a bit of cream of tartar, the eggs would have started to release their water content after 5 - 6 minutes instead, of their whipping, thus giving you a bit more time, just in case, with the recipe.

You can use a copper bowl instead, without the need of having to add cream of tartar, lemon juice or vinegar. The copper bowl (material) releases a natural chemical that helps to stabilize egg whites.

back to top

Whipping Up Egg Whites


Add the cream of tartar all at once into the bowl containing the egg whites; don't worry about clumps when it comes to the cream of tartar. Set your mixer on low, to break apart the whites and make working with them easier, and then beat for about 5 - 7 seconds. Then increase the speed to the highest setting and start moving the mixer in a number 8 pattern, making sure to beat all of the eggs whites. Continue beating until the whites start to hold themselves around the beaters. At this point, you will notice that the egg whites will leave traces of the beaters in the whites; continue beating until the whites become stiff. How can you tell when they're stiff? If you raise the beaters out of the bowl, the beaters will leave a rounded peak in the egg whites' mass, which won't move or collapse. The attachments will also easily hold a good amount of the egg whites on them. Lastly, if you turn the bowl upside down, the whites will cling onto the bowl and won't slide out.

(from akiskitchen.ca)

I use cream of tartar when I make this.... I know it as Rev Rolls, only difference being it's baked in "clumps" rather than a solid piece, so it's more like rolls. I believe the recipe originated in the first Atkins book, using cottage cheese instead of sour cream, but if you research rev rolls on this site, you'll find cream cheese mentioned most often. HTH

I'll have to try baking it as a single piece - sounds very versatile!

[Lovimylife]

You look fabulous. Kudos to you. I know the bigger I have gotten in my life, the harder it seemed to stick to a plan, so I truly understand your sentiment. Congrats and good luck staying on plan. Remember, eventhough a cheat meal throws you out of ketosis, don't beat yourself up about it, it isn't about that one meal, but the rest of your life.

[zicki]

Thanks Wildflowr, that's really helpful info!

[Ilovemykid]

Found this about adding cream of tartar to egg whites to whip:

Cream of Tartar vs. Lemon Juice or Vinegar

When you're ready to whip your egg whites, add an acid to them such as cream of tartar, lemon juice or vinegar, usually about 1/4 teaspoon (of either acids) for every 2 whites. I prefer using cream of tartar, because it is flavourless, which is ideal to use. Lemon juice and vinegar, on the other hand, will leave their taste in the whites and you might not want this.

Egg whites need an acid to bind and hold them together. Without an acid, they will separate during whipping and then they will be hard to incorporate into your recipe, or on their own (meringues). Cream of tartar also prevents the whipped egg whites from releasing their water content, giving you more time to work with them, if needed. If you've ever whipped egg whites without any acid, you will have noticed that within a minute or two after being whipped, that water had developed in the bottom of the bowl and that the egg whites are floating over it. You don't want to add this water to your recipe because it will alter the recipe and will not produce a good cake or finished product. Whereas, if you had added a bit of cream of tartar, the eggs would have started to release their water content after 5 - 6 minutes instead, of their whipping, thus giving you a bit more time, just in case, with the recipe.

You can use a copper bowl instead, without the need of having to add cream of tartar, lemon juice or vinegar. The copper bowl (material) releases a natural chemical that helps to stabilize egg whites.

back to top

Whipping Up Egg Whites


Add the cream of tartar all at once into the bowl containing the egg whites; don't worry about clumps when it comes to the cream of tartar. Set your mixer on low, to break apart the whites and make working with them easier, and then beat for about 5 - 7 seconds. Then increase the speed to the highest setting and start moving the mixer in a number 8 pattern, making sure to beat all of the eggs whites. Continue beating until the whites start to hold themselves around the beaters. At this point, you will notice that the egg whites will leave traces of the beaters in the whites; continue beating until the whites become stiff. How can you tell when they're stiff? If you raise the beaters out of the bowl, the beaters will leave a rounded peak in the egg whites' mass, which won't move or collapse. The attachments will also easily hold a good amount of the egg whites on them. Lastly, if you turn the bowl upside down, the whites will cling onto the bowl and won't slide out.

(from akiskitchen.ca)

I use cream of tartar when I make this.... I know it as Rev Rolls, only difference being it's baked in "clumps" rather than a solid piece, so it's more like rolls. I believe the recipe originated in the first Atkins book, using cottage cheese instead of sour cream, but if you research rev rolls on this site, you'll find cream cheese mentioned most often. HTH

I'll have to try baking it as a single piece - sounds very versatile!

THANK YOU SOOOOOOO MUCH That is such great information!! I'm going to print it all out.. Thanks for taking the time to share it with all of us!!!!!!!!!

[Ilovemykid]

You look fabulous. Kudos to you. I know the bigger I have gotten in my life, the harder it seemed to stick to a plan, so I truly understand your sentiment. Congrats and good luck staying on plan. Remember, eventhough a cheat meal throws you out of ketosis, don't beat yourself up about it, it isn't about that one meal, but the rest of your life.
Thanks Lovimylife!! I appreicate the kind words.. your totally right about the "rest of my life" thing.. My brother has been trying to "council" me and help me with the remainder of my weight loss and that's just what he's been telling me.. and it's been totally helping. So, I thank you for that!!

[sassy03]

Congratulations! You have worked hard and you look amazing! Wow.

[cathe]

wow. Now you look great! :clap:

[cookie118]

HI Ilovemykid, WOW You look sooo GREAT keep up the work Good Luck!!!! :D

[lavonia]

You have done great. I will be glad when I start seeing some visible results! Great Job!

[Oledog]

amazing, if you did not say it was you i would think it was two diffrent people! well done!

[Goolu]

Awesome!!! :)

[SweetJenna]

Congratulations! You look great. I can't wait to reach that 100 lb milestone myself. I'm so proud of you for sticking with it. You are an inspiration!

[tkldpink]

Wow congrats! That is just amazing. I am in my first week still and can't wait to get that first 10 lbs off:)

[CarolCA]

Congrats on the weight you have lost!!!

[etking]

Oh, congratulations, my friend! That must be such a great thing! Inspiration for everyone.

[mermaiden9]

You look fantastic!!
100 pounds is a huge amount of weight.. You should be so proud!

[Synne]

you look amazing. good for you.

dont let the weight gain bug you. you CAN do it.

[kellyd23]

most the time when people take pictures of thier faces it doesn't show the real weight loss, on the other hand, your pictures are worth a thousand words....."You go girl"

[Cstphard]

Amazing...Thanks for the inspiration

[skinnbones]

Congrats. Way to go.

[Keokagal]

oh what a cute chin you have now! I wish I had a cute chin!

[TuhRaySuh]

Its amazing how different you look your BEAUTIFUL!! I was curious if you would share with me what your daily menu consisted of. I just started the atkins and I have read the book and everything but im affraid at times im not doing it right and im running out of ideas on what to have. I just had a c-section on mothers day :) and now im ready to shed the nearly 90 lbs I gained during my pregnancy! I hope to hear from you soon and again CONGRATS!! your an inspiration to me!! :)

Taressa....

[Pug Ugly]

You look great, definitely inspirational.. Thanks for posting this.

[boogie99]

you look so pretty... Congratulations on your weight loss.

[LVBags]

You look awesome... :) Congratulations...:) Keep it up!!!!