Tips

Secrets of the successful loser

With Round Two of Romance Biggest Winner about to start, I thought it’d be a good idea to outline a few of my favorite proven ways to lose weight.

There’s no better way to get ready for a weight-loss competition, right? And it’s a timely reminder for me, especially after logging no progress in February.

Like Jen over at Prior Fat Girl, I know what to do to lose weight. It’s not exactly rocket science. The problem lies in applying that knowledge day in and day out … making not-so-fun choices more often than not.

Take Tuesday, for example. When I hit Starbucks to write before work, I chose not to indulge my Faux Frappuccino habit. Instead, I ordered a venti chai tea — just hot water with two tea bags, to which I added a packet of Splenda.

Was it fun? Not so much. I discovered I’m not a huge fan of the flavor of chai tea. But as a result of my choice, I had carbs left for a healthy, veggie-filled snack after work: A cup of grilled zucchini slices … followed by the small indulgence of an Atkins nutty fudge brownie. That brownie weighed in at 2 Net Carbs; I estimate the Faux Frappuccino at 5 (and that may be on the low side).

Ahem. Forgive that tiny tangent and let’s move on to the tried-and-true secrets to weight loss as I know them.

1. Find the plan that works for you. That means one you can stick to. For me, that plan is low-carb. I can follow Atkins without cravings and without constantly thinking about my next meal. I stick to it without starving myself or feeling deprived. It doesn’t work for everyone — no single diet does. Find the diet you’re most comfortable with, whether it’s Weight Watchers, NutriSystem or Intuitive Eating, and follow it.
2. Track every bite. As much as I wish it weren’t true, tracking (or food journaling) is a key to weight loss. Sure, it can be a pain to write down everything you eat. But every time I ditch the habit, I have little success losing. Tracking A) helps you get a handle on exactly how much — or how little — you’re actually consuming and B) makes you think twice about what you put into your mouth. (Do you really want to have to note that you just scarfed a package of Twinkies?)
3. Move more. Yeah, my couch potato self is even less thrilled by this one than No. 2. Unfortunately, exercise is another nonnegotiable part of the weight-loss equation. Calories in > calories out = loss of pounds. That is why I will most likely sign up for Tina’s Best Body Boot Camp on payday. I need motivation to move, beyond the knowledge that exercise leads to weight loss.

That’s all I have: Just three keys to successful weight loss. Like I said, none of them are rocket science.

It’s as simple as finding the diet that works for you, tracking what you eat and working out. Yes, as simple — and as difficult — as that.

Change happens one choice — one step — at a time.

The trouble with water

I know water is the best drink around. It provides hydration without calories, helping your body function properly and letting you feel full on less food.

Most of the time, I don’t have a problem with that. But every winter, it becomes more of a struggle to get enough H2O. Yesterday, for example, I only downed two 16-ounce bottles before midnight (and another one after work, in the car).

That’s only half of the recommended 64 ounces — much less if you use the “half your body weight in ounces” calculation I often hear. By that estimation, I need 115 ounces a day. Yikes!

I think my lack of H2O motivation has something to do with the weather. I prefer to drink my water ice-cold — and downing ice-cold beverages when it’s cold outside (and in the office) just doesn’t appeal.

Sometimes, I resort to the Jedi mind trick I read somewhere: Drinking through a straw. Somehow, it seems easier to drink more H2O when I use a straw. Don’t ask my how that works, because I have no idea.

How about you? Any tips on how to get enough water when it’s cold outside? I’m open to suggestions. Except drinking it at room temperature. I can’t go for that.

… And now that Hall & Oates song is running through my head.

Last kitchen fail of 2011

My last cooking adventure of 2011 was an epic failure in which I learned    waxed paper doesn’t always make a good substitute for parchment paper.

Now, I’ve done a similar swap before, so when I headed to the kitchen to whip up some of George Stella’s “Goldfish” Crackers, I lined my baking sheets with waxed paper without a second thought.

Big mistake. BIG. First off, waxed paper in the oven at 400 degrees F sets off the smoke alarm. Twice. I had to open up both doors and turn on the fan over the stove.

But the bigger problem: My little cheesy bits of goodness stuck to the damn paper.

They weren’t going to peel off with my finger (which I managed to burn on hot cheese) or a spatula.

I even tried putting the paper in the microwave to heat them up more and then peel the crackers off. No go. They were stuck to that waxed paper like a brick to fresh-dried mortar.

I was really bummed, because I wanted those darn crackers. And the top halves I managed to pry off were pretty tasty.

So it was off to Walmart to look for A) a silicone baking mat or B) parchment paper. There was silicone to be found — except maybe in some exceptionally large boobs on one of the other customers.

Armed with a roll of this cool Reynolds wrap that’s parchment paper on one side and foil on the other, I headed back to the kitchen for Take Two.

Once I had the proper equipment, the recipe was super-simple. All you do is cut slices of real American cheese into 16 pieces, season them with salt, chili powder and garlic powder and lay them out on the paper.

It couldn’t be much easier, really.

This time, when I pulled the baking sheet out of the oven, the browned bits of cheesy goodness slid right up.

They tasted pretty good — and are pretty darn addictive. I kept popping them into my mouth as I whipped up another snack: curried nuts (also from George Stella’s book). Those nuts are delicious. I think they might be better than the cinnamon candied nuts from his first book (my previous favorites).

The crackers are pretty salty, though. Next time, I think I’ll omit the added salt, and just season them with garlic and chili powder.

The moral of the story is: Always have the proper equipment for a recipe. Waxed paper and parchment paper aren’t interchangeable.

Good to know!