Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

Submitted by: SPCOOKBOOK

This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer. This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer.
Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 4

Tips

Want three more new-to-you sneak-peek recipes from “The SparkPeople Cookbook”? Click here!


Ingredients

    1⁄4 cup low-fat plain yogurt
    2 tsp Ranch Seasoning Blend
    12 ounces boneless and skinless chicken
    breast
    1 tsp canola oil
    2 red or orange bell peppers, top and
    bottom removed, cored and seeded
    4 whole-wheat tortillas
    2 tomatoes, diced
    1⁄2 cup shredded Monterey or pepper Jack
    cheese


Directions

1. In a small bowl, make the sauce by combining
the yogurt and 1⁄2 teaspoon of the seasoning
blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a
meat mallet or rolling pin, pound out the meat
to 1⁄4-inch thickness. Add oil and remaining seasoning
blend to the bag. Marinate meat 10 minutes
or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet
over moderate heat. Once warmed, add the
peppers. Sear the peppers by pressing down
on them, 2 to 3 minutes. Remove from heat, let
cool slightly, and dice.
4. Place the chicken in the skillet, and cook over
moderate-high heat for 4 to 5 minutes. Turn,
and continue to cook until internal temperature
reaches 165° F, about 5 minutes more. Remove
the meat from the skillet, let cool slightly, and
dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the
quesadillas one at a time by placing a tortilla
in the pan, then layering on half of the chicken,
peppers, tomatoes, and cheese. Top with
a second tortilla and cook for 2 minutes on
each side until the cheese melts. Remove the
cooked quesadilla to a cutting board. To serve,
cut each quesadilla in half, with a pizza wheel
if you have one.

Source: recipes.sparkpeople.com

Snacktime! Healthy FIlling Snacks for 200 cals

By: Stepfanie Romine : 1/19/2012

Editor’s Note: All this week, we’re sharing meals, snacks and even desserts that can fit into your daily life. We combine our recipes with simple and nutritious sides for healthy meals, snacks and desserts that are calorie-conscious. You’ll be amazed that you can fill your plate and still fit into your jeans the next day. (Find the whole series here.)

You’ll need to pick up a copy of “The SparkPeople Cookbook: Love Your Food, Lose the Weight” to access the recipes, but we will share some sneak peeks this week—and you can easily add recipes from the cookbook to your SparkPeople Nutrition Tracker, too!

 
In recent years, dietitians, doctors, and researchers have rethought the “no eating between meals” rule. Snacks are important, especially when you live an active life or are trying to lose weight. If you go hours on end without eating, your blood sugar will drop, your stomach will grumble, and you’ll start to get grouchy—and you’ll ultimately eat your way through whatever’s in the kitchen. Eating every few hours keeps your hunger levels down so you can control your appetite and prevent overeating. Healthy snacks help keep blood sugar levels in check and keep your energy up.

Just a few well-timed bites have a big impact. That’s why we included so many snack tips and recipes in “The SparkPeople Cookbook.” It’s almost snacktime…
 
  1. Creamy, Tangy Tomato Bruschetta (141 calories)
  2. Tabbouleh (179 calories)
  3. Multi Grain Roll with 1 tablespoon each peanut butter and all-fruit spread (205 calories)
  4. Coach Nicole’s Fresh Guacamole with baked tortilla chips and 1/2 cup cucumber slices (206 calories)
  5. Baked Sunburst Fries with Spicy Yogurt Sauce (176 calories)

  6. Sweet and Spicy Pecans with 1/4 cup dried cranberries (191 calories)
  7. Caramel Popcorn with 1/2 ounce dry-roasted peanuts (199 calories)
  8. SparkGuy’s  Best Trail Mix (158 calories)
  9. Berry Oatmeal Bars (159 calories)
  10. Tomato Jam on 1 slice whole wheat bread with 1 tablespoon low-fat cream cheese (183 calories)

Source: dailyspark.com

Pipe Cleaner Plan

Thursday, January 05, 2012

FIRSTLY, MY APOLOGIES FOR BEING IN THE POPULARITY CONTEST AGAIN.

Did you ever play with pipe cleaners when you were a kid?



Did you know that they were created for unfun work like cleaning medical equipment and grandpa’s pipe? They are made for function only. A soft absorbent material wrapped around a flexible backbone to keep things in the right place and not break or get stuck.

Not unlike our bodies.
And definitely not unlike our weight loss plans.

How so?

Well- we all know the unfun part of this.

emoticon Eat right.
emoticon Exercise consistently.
emoticon Drink Water.
emoticon Get enough sleep.
emoticon Wash your workout clothes.
emoticon Repeat.

This is the wire in the middle.

We can bend it to match our lifetyles, but if you are constantly bending it this way and that and all over the place, eventually it gets so kinked up that you need a fresh one.

Its not starting over, its just grabbing a new pipe cleaner.

But… humans being what they are, pipe cleaners did not remain grey and functional and boring cleaning implements. They turned into wild and crazy fun colors and we started inventing ways to turn them into creative sources of entertainment.

So we have to look at the wire part again and see what kind of fun absorbent color we can wrap them in.

emoticon 1. Eat right: wrap this in an enthusiasm for trying new foods and replacing the bad foods with healthy delicious things we’ve never (or rarely) try.

need crunchy and salty chips? try pretzels, healthy crackers like triscuit (my fave - esp dipped in hummus or cottage cheese) or wheat thins, goldfish, sunsflower seeds, cheezy rice cakes and popcorn.

need something crunchy but you want it sweet? try things like caramel rice cakes, or nuts with cinnamon, or pecans or walnuts with craisins or something, apple slicess with peanut butter, a quarter of a cup of ice cream mixed with dry cheerios… get creative.

want just plain sweet? hit the yogurt, the cereal bars, strawberries and (dark) chocolate, 100 calorie packs (JUST ONE, CRAZY LADY), hot cocoa, peppermints, raspberries, frozen grapes… it does NOT have to be skittles in a milkshake to ease an actual sweettooth.

emoticon 2. Exercise consistently: It doesnt say run 30 miles a week and do 100 pushups every morning, does it? Noooo. It leaves the HOW 100% in YOUR hands. And when you know how to do something well, it gets more and more fun.

Want group exercise? there are millions of classes from spinning to latin dancing that will work you into a feverish sweat alongside people you can laugh and compete with.

Need to burn off some aggression? Boxing and kickboxing with inanimate objects can replace years of therapy in some cases.

Need pure fun? rollerblading, hula hooping, dancing in your livingroom, cartwheels, jungle gyms, playing with your kids… if you do these things for TWENTY MINUTES STRAIGHT twice a day, they work. Imagine if youre having a blast and do even more.

Need organization? join a local sports team at the Y or something, volleyball, tennis, basketball, choose your poison.

Want old fashioned? do a couple weeks of regular calisthenics.

Want slow and steady and strengthening? Try yoga or pilates or yogilates and treat your mind as well as your body.

Want fast and furious? buy a bike and work on going farther and farther and farther

Want to feel self-propelled? start the couch to 5K program as a stepping stone to the freedom of running, which in turn leads to exploring your sense of adventure in a world where all you need is your feet and a beat.

There are so many exercise options out there that “exercise consistently” CANT get boring. Something not working anymore? THat pipe cleaner all kinked up? Get a new one.

emoticon 3. Drink water. Add lemon or raspberries to it. Get a personalised, just for you, awesome reusable water bottle. Decorate with with decals, or your favorite exercise mantra. Freeze ice cubes with bits of fruit in them to make your boring glass of water look expensive and luxurious. Drink it ice cold (if you dont have tooth problems) and refill EVERY TIME IT GETS EMPTY… or it will just sit there until it ends up being left behind every day and forgotten for weeks.

emoticon 4. Get enough sleep. Make your bedroom into a heavenly cloud of peace and beauty and nurturing solace and a haven from the craziness of the world. Dont use your bed as a place to play with electronics- especially right before you go to bed. Did you know that if you spend time with technology before bed, it hampers the ability of your brain to turn off, which then makes you sit back up, re-open your laptop and continue surfing til 4 am? Its a vicious self-injuring cycle.

READ A BOOK or listen to music. Start dimming the lights (or switch to a lamp instead of the overhead light) and leaving behind technology about an hour before bed to send secret messages to your brain to start calming down.

emoticon 5. Wash your workout clothes. Just do this do you have no excuse tomorrow.

emoticon 6. Repeat: Grab a new pipe cleaner and redo your spark page. If a cycle is dulling, make a different one.

ALL OF THE POWER IS ENTIRELY YOURS.

emoticon Things that break or kink up your pipe cleaner plan emoticon

emoticon 1. Saying “I have to go to the gym everyday” if you don’t already go several times a week. You cant go from 5% to 100% in a snap resolution. You must build so you can teach your body with love to adjust to your new lifestyle. You cant just tell your child, YO KID FROM NOW ON YOU HAVE TO GO TO SCHOOL AT NIGHT AND SLEEP ALL DAY. AND NONE OF YOUR FRIENDS ARE GOING TO GO WITH YOU. wtf. NO.

Start by saying something like, I have to work out twenty minutes every day. THAT IS DOABLE. That’s like telling your kid, ok starting tomorrow, we are going to leave 10 minutes earlier for school ok? It may mean you have to wake up slightly earlier. BUT FOR CRYING OUT LOUD, DO YOU WANT TO CHANGE THE SHAPE OF YOUR BODY OR DO YOU WANT TO LAY ON YOUR BED FOR 10 MINUTES?

If you really truly actually want to change, and are ready to change… stop finding the best excuse not to. Is changing yourself worth 10 minutes in the morning and 10 at night? No? Ok, I guess you really dont want it. Bye.

emoticon 2. Refusing to forgive yourself. If you miss a day, and you punish yourself by giving up because there is no way to fix a broken streak… then you want to be a failure because you didnt fail until you decided you did. Missing a streak or having a binge day does NOT cancel out all the other days when you did the right thing. So effing what. that was yesterday. BE GLAD YOU EVEN HAVE A TODAY.

emoticon 3. Lying to yourself. Saying you worked out longer or did more reps than you did or not tracking that cake batter bowl that you licked clean is LYING to yourself. Why would you do that to yourself? Why be mean like that? What does it gain you? Guilt? Regression? Denial? NOT SEXY YO.

Here is why you want to track those things properly. If you look back at your results in six months and cant figure out why you can still only do 25 pushups.. because you forgot you were lying at the beginning and could only do 10… then how are you able to measure your progress.

emoticon Compete against your former self always.
emoticon Beat your own actual PR.
emoticon Be proud of your clean eating so you know its ok to have sweets when you do.
emoticon Track those sweets.
emoticon Evolve into a stronger healthier individual.
emoticon NO CHEATING BY LYING.

I swear to you that being honest with yourself is not only ok… but its the only way to win.

So take your new shiny 2012 pipe cleaner plan, and change from some boring medical apparatus into an adorable, completely unique, fun colorful expression of your personality.



Deal?

(feel free to share this with anyone you think may benefit, as it is not about anything personal Im dealing with :) )

PS ABOUT EATING, DUDES

Tuesday, November 22, 2011

all of this comes to 1250 calories, just saying. Sometimes when people tell me to eat more, I think GEEZZZ PUT IT WHERE? MY ESOPHAGUS IS FULL.

Banana, fresh, 1 medium
Bagels, w wheat, 1 bagel
Parkay, Light Original Spread Margarine, 1 Tbsp
Trop50 Lemonade, 1 serving
Breakfast TOTAL: 453 

Cottage Cheese, Nonfat, 0.25 cup
Hard Boiled Egg, 1 large
Alfalfa sprouts, 1 cup
Cabbage, red, fresh, 1 leaf
Iceberg Lettuce (salad), 2 cup, shredded
Baby Carrots, raw, 10 medium
Cashew Nuts, dry roasted, 2 tbsp
Baby Plum Tomatoes (6 tomatoes)
red (purple) onion (4 rings)
Lunch TOTAL: 293 

Strawberries, fresh, 0.5 cup, halves
Onions, raw, 0.25 cup, chopped
Green Peppers (bell peppers), 0.5 cup, chopped
Peanuts, dry-roasted, 1 oz
Chicken Breast, no skin, 5 ounces
Yellow Bell Pepper, 10 strips
coconut water, 2 oz
Kroger Dry-Roasted Salted Sunflower Kernel, 0.1 cup
Asian Home Gourmet Singapore Black Pepper Stirfry Sauce, 12 tbsp
Dinner TOTAL: 497

Roasted Winter Vegetables

culinary.net
Nutrition Info
  • Calories: 145.1 
  • Fat: 3.8g
  • Carbohydrates: 26.9g
  • Protein: 2.7g

Ingredients

1 bag “Golden Nugget” or other fingerling (tiny) potatoes (you can substitute “new potatoes” or the tiny red potatoes - as long as they’re small)
1 bag pearl onions
1 sweet potato
1 butternut squash
1 bag parsnips (giant white carrots)
optional: 1 small box brussels sprouts, if you’re not a supertaster who hates them
olive oil
fresh rosemary
fresh thyme

Directions

Prep: scrub potatoes, remove outer layer onions, peel and cube squash, peel and cube sweet potato, peel and slice parsnip.
Oven temp: 350 to 375 F
Cooking time: 1 hour (60 minutes)

Detailed instructions:
Scrub the potatoes, but you don’t have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1” cubes. Peel the butternut squash and cut it into 1” cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2” long segments at the thin end, 1” long segments at the thick end. Remove any wilted leaves from the brussels sprouts.

Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350° to 375° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so’s worth - so if there are leftovers, they taste just fine rewarmed the next day.


The even easier version of this recipe:
Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - “new potatoes” or “fingerlings” or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don’t have to do all that peeling and cutting. Same baking instructions.

Serves a lot of people - nutrition information is given for 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user BUNRAB.

Green Beans and Pan Roasted Red Onions

Nutrition Info
  • Calories: 39.7 
  • Fat: 1.2g
  • Carbohydrates: 6.5g
  • Protein: 1.5g

Ingredients

5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes

NOTE: Beans may be cut into small pieces, if desired.

Serving size: 1/2 cup Yield: 14 servings


Number of Servings: 14

Recipe submitted by SparkPeople user 60SIXTY.

 Photo: Becky Luigart-Stayner

If you click the photo, it will take you to the original recipe by BLUESUNSHINEFL on sparkpeople. Im bound and determined to make this perfectly for Thanksiving this year. BOUND AND DETERMINED! Rustic Pumpkin Cheesecake Nutrition Info Calories: 322.6  Fat: 14.0g Carbohydrates: 43.4g Protein: 8.4g Ingredients Bottom Crust =20 Mini Oatmeal Cookies, crushedCanola Oil Cooking SprayCheesecake =2 cups (16 oz) Light Cream Cheese1 cup (8 oz) Part Skim Ricotta Cheese1 cup Milk Chocolate Chips1 cup Honey1 can Pumpkin Puree1/4 cup and 2 tbsp Low Fat Buttermilk4 Large Eggs2 tbsp Cornstarch2 tbsp Chocolate Syrup1 tsp Allspice1 tsp Vanilla Extract1/4 tsp Almond Extract1/8 tsp Cinnamon1/8 tsp Nutmeg1/8 tsp Ground Ginger1/8 tsp Ground ClovesPinch of Orange Zest Directions 1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.2) Preheat saucepan on MEDIUM-LOW3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn’t burn. When chocolate is melted, remove from heat. Allow to cool completely.4) Preheat oven to 350 degrees5) Spray nonstick cooking oil in a springform pan6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture10) Pour remaining cheesecake mixture into prepared springform pan11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that’s okay.12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don’t open door). Afterwards, there should be a jiggle in the middle of the cheesecake.13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture. 14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.— 7 WW points —Number of Servings: 16Recipe submitted by SparkPeople user BLUESUNSHINEFL.
View Separately

If you click the photo, it will take you to the original recipe by BLUESUNSHINEFL on sparkpeople. Im bound and determined to make this perfectly for Thanksiving this year. BOUND AND DETERMINED!

Rustic Pumpkin Cheesecake

Nutrition Info
  • Calories: 322.6 
  • Fat: 14.0g
  • Carbohydrates: 43.4g
  • Protein: 8.4g

Ingredients

Bottom Crust =
20 Mini Oatmeal Cookies, crushed
Canola Oil Cooking Spray

Cheesecake =
2 cups (16 oz) Light Cream Cheese
1 cup (8 oz) Part Skim Ricotta Cheese
1 cup Milk Chocolate Chips
1 cup Honey
1 can Pumpkin Puree
1/4 cup and 2 tbsp Low Fat Buttermilk
4 Large Eggs
2 tbsp Cornstarch
2 tbsp Chocolate Syrup
1 tsp Allspice
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
Pinch of Orange Zest

Directions

1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.

2) Preheat saucepan on MEDIUM-LOW

3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn’t burn. When chocolate is melted, remove from heat. Allow to cool completely.

4) Preheat oven to 350 degrees

5) Spray nonstick cooking oil in a springform pan

6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.

7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.

8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.

9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture

10) Pour remaining cheesecake mixture into prepared springform pan

11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that’s okay.

12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don’t open door). Afterwards, there should be a jiggle in the middle of the cheesecake.

13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture.

14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.

— 7 WW points —

Number of Servings: 16

Recipe submitted by SparkPeople user BLUESUNSHINEFL.

Cursed

Monday, October 24, 2011



from scratch, mushroom, zuchini, red/green pepper & fat free whipped cream cheese egg crepe with an orange

approx 250 calories, 24 carbs



from scratch, chicken bacon cacciatore with fresh basil, mushrooms, plum tomatoes, garlic, white/yellow/purple onions, celery and fettuccini (before you go al BACON BAD on my ass, it was 1/4 of a strip that I chopped up into teeny tiny pieces for flavoring the tomato mixture ok?)

approx 375 calories, 58 carbs



granny smith apple, whole wheat waffles with fat free whippd cream cheese and 2 eggs, fried in a nonstick pan with no oil

approx 430 calories, 50 carbs



from scratch, chicken lo mein with mushrooms, asparagus, egg and cauliflower

approx 275 calories, 37 carbs



carrot, tomato, corn and cabbage israeli salad.



apple, tomato, grilled chicken, cucumber, onion salad with olive oil and pepper



my mid-day work snack



egg white, black forest ham, bell pepper, olive, onion wrap



avocado and tomato wraps



homemade bagels and strawberries



turkey sausage onion pepper egg wraps



sausage, basil, tomato tortellini



tomato, cilantro and cucumber israeli salad



more snacks



chicken stir fry, made with everything fresh from the farmer’s market



my “fattening breakfast” Veggie cream cheese on an everything bagel with OJ

I could go on and on and on forever with these food pictures, cause I AM conscientous of how i EAT.
This is pretty much how I eat all the time. I cook it, I plate it, I think how beauiful it is, then I inhale it. If Im not cooking it myself, this IS the fast food we have around here. Halal food, Indonesian food, Vegan street vendors, lamb and rice, cold cut wraps, kosher meals… everything here that I want… is healthy.

Places like Taco Bell, Popeyes, Checkers, Wendy’s are all at least an hour away from me, so I have long forgotten them.

I exercise my ass off.

I dont even own a car.

I dont even buy monthly subway cards. I’m a 24/7 pedestrian.

I havent been able to run lately, between an effed up ankle from a tumble down the stairs right before vacation, to the fact that its still pitch black outside at 6:30 which is the latest I can leave for a run and still have time to take a ho-bath before dashing off for the carpool, and the Brooklyn Groper, who has been terrorizing women in my itty bitty neighborhood, 13 sexual assaults since March- everything fom boob grabbing to full on violent rape.

So I sat and I went on strike and kept my foot elevated and ate whatever I wanted, which just happened to be healthy, I walked a bit. Whatever. I was sure I gained 13 pounds over vacation. Especially since my boobs are giNORMOUS right now because my period should be here any second. I figured I gained about 6 pounds for period/boob weight and 13 pounds for eating and not moving.

Know how many pounds I gained? From doing ZERO exercise? From sitting on the couch all day, eating?

-3 pounds.

i LOST 3 pounds.

I bust my ass every week.
I eat clean as if my sexuality depended on it.
My body just isnt going to change.

so to that inner athlete inside of me, that skinny bitch that cant be satisfied… I have one little hand gesture to you and your refusal to budge the number on the scale.

My body wants to be this weight, I cant even gain the weight back if I try, Im cursed to be in the 170s for the rest of my fecking life.

screw this.

I dont want to weigh 170.
I want to weigh like 145/150.
I dont want to be a size 9/10.
I want to be a size somewhere between 6 and 8.
I dont want to be able to cradl my boobs in my arms like a baby.
I don’t want a 28 inch waist.
I dont want a gut so huge that when I sit down, it pushes up on my boobs.
I dont want rolls of fat.
I dont want the muscles on my thighs to sway back anf forth on my bones when I walk.
I dont want to be a giant anymore.
I cant take it.
Its killing me. It hurts, Im tired.
I hate it.
I read the spark 4 times. I do EVERYTHING right.
I want to be SKINNY.
I want to be sooooooooooo skinny.
I want to be skinny enough to see my muscles underneath my skin.
I eat like a movie star.
Im as active as I can possibly be.
I eat like 10-15 freggies a DAY.
I drink at LEAST a gallon of water.
I stretch like Im gumby.
I challenge myself.
FOR A FULL YEAR NOTHING HAS CHANGED.
FFS WTF ELSE DO YOU WANT FROM ME.