Week 24 Weigh In Results

I had my week 24 weigh-in at the Medi-Weightloss Clinic yesterday morning and I was very proud of myself.  By committing myself to following the program this week (with very little deviation, mostly in the form of an extra piece of fruit or an extra spoon of peanut butter) I lost 4.2 lbs putting me down to 202 lbs and a total loss to date of 60.5 lbs!

This is hands down the fastest Ive ever lost so much weight and its been mostly painless... although there have been tears for pizza and ice cream.

My challenge to myself for week 25?  Lose another 3 lbs to officially put myself at halfway to my goal weight!

I cant believe how far Ive come in such a short amount of time, its really mind blowing.  Prior to this, the best performance I had on any diet was losing 68 lbs on Atkins but that took me 18 months... thats about triple the amount of time and I really thought that I had lost weight quickly back then!  This is kind of unbelievable to me.  For once, I really have faith in myself that I can lose all the weight I want to lose using just one program.  And I feel like I could actually be learning to eat well enough where I wont gain it all back in a year.

3 lbs more and Ill really have a reason to celebrate... not only will I be halfway to my goal of 135 lbs BUT Ill also be under 200 lbs!!  Thats something I havent seen in 5 long years, since I first met my husband.

But first!  Some more Wii Step Aerobics to start my Sunday morning and make my buns hurt for a couple days.  =)

Heres a recipe I tried last night for black bean soup.  Its supposed to be fairly close in flavor to Panera Breads Black Bean Soup but I didnt have all of the exact ingredients so here is my medi-friendly recipe for black bean soup with estimated nutrition info, enjoy!

BLACK BEAN SOUP
1 small onion, finely chopped
1 garlic clove, minced
1 celery rib, finely chopped
1/4 cup canned diced tomatoes, no salt added
3/4 cup fat free reduced sodium chicken broth
1 can black beans (15-16 oz), undrained
1/4 tsp salt
1/4 tsp cumin
1/4 lemon, juice of 
1/2 Tbsp cornstarch (optional)


In a medium saucepan combine onion, garlic, celery, tomatoes, and chicken broth.  Simmer over medium heat for 10 minutes.  Add half a can of beans, salt and cumin.  Continue to simmer 5 minutes.  Use an immersion blender (or pour hot soup into a regular glass blender) and puree.  Add soup back to the pan if using a regular blender.  Add the rest of the beans to the soup.  Bring back to a simmer and cook 5 minutes.  Combine cornstarch (if using) with a small amount of water.  Add lemon juice and cornstarch to the soup and cook until thickened.  


Makes 4 servings.  Nutrition Info (approx.):  Calories, 110.6; Total Fat, 0.5g; Cholesterol, 0mg; Sodium, 686.1mg; Total Carbohydrate, 24.5g;  Dietary Fiber, 6g; Sugars, 1.5g; Protein, 6.8g


Note:  The nutrition info includes the use of cornstarch.

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