Leaderboard

Top left picture is from 2006, my sophomore year in high school. Weighed around 250. Bottom left is from 2010. This was near my heaviest, around 285. The two right pictures are from April. I weighed between 165-170 when these were taken. Now I'm about 161-163 depending on the cloud coverage that day. So overall, almost 130 pounds down! My goal is 150. I can do this!

My journey to a better me begins one month at a time.

about 35 lbs down

Between 5-6 weeks out of surgery. 50 lbs down

Mini crustless quiche makes: 4 servings ingredients: 4 slices of prosciutto, very thinly sliced! 4 eggs, beaten 1/4 low-fat ricotta cheese 1 slice american cheese (2% or skim milk cheese would be best) 1 tbsp shredded parmesan cheese salt and pepper to taste (I also put in a bit of garlic powder - optional) *note: prosciutto is very salty on its own and you do not need much added salt in this recipe. In fact, you might want to skip salt altogether and just salt the finished product if it's needed instructions: spray 4 ramekins with cooking spray in the bottom of each ramekin, loosely pile one slice of prosciutto in each ramekin in a medium bowl, beat the 4 eggs and ricotta cheese together, season with salt and pepper to taste. pour mixture evenly over the prosciutto in the ramekins. tear apart and distribute bits of the american cheese among all 4 ramekins and top with parmesan cheese and one last bit of fresh cracked black pepper on top. Bake in a pre-heated 350 degree oven for about 13-15m or until toothpick comes out clear. Allow to rest for a couple of minutes. They should pop right out of the ramekin since you sprayed them first! per My Fitness Pal: per 1 serving: 148 calories 8.4g fat (you could cut this down if you use egg whites) 1.4g carbs 13.2 g protein

I was playing around at the store and tried this dress on thinking it wouldn't fit and guess what? IT FITS!!!!