Kelley sent me the following email;
Hi there,
I found your website and wanted to share my weight loss story with you.
The photo I'm sending you is a picture of me after I lost 72 lbs. along with the before photo. It’s hard to believe but I did it. I'm also sending photos of the PoundPuncher Bracelets that I created during my weight loss. It's explained in the story. Thank you for taking the time to read my story.
My story begins in 2005 after the birth of my second child. Like all mothers I fell into the everyday routine of taking care of everyone except me. I kept putting on weight, felt depressed, and didn’t know what to do. In 2008, a friend asked me if I wanted to enter a local weight loss competition with her. Even though I didn’t want to I knew I needed to. I began eating wisely, exercising, and losing weight. After the competition was over I still had a lot of weight to lose. I wanted to change, feel alive again, be a happy person, and be there for my kids and husband. You can have all the support in the world but it's all up to you to make good choices in life.
I needed something to remind me all the time to NEVER give up and to be proud of the hard work that I had accomplished. I was determined to get to that dream. I knew I needed to stay focused and MOTIVATED to continue to lose weight, but how? I came up with an idea …..a bracelet. I had my husband create a bracelet that I had visualized. It tracked my weight loss and reminded me to make healthy choices when reaching for food. It was my daily "reminder" to keep going! I had lost 39 ½ lbs. in the competition and continued until I had lost 72 lbs. I felt the need to create more bracelets to help those on the same path, in order to give them hope and motivation. I had never created anything like this before and had no business experience, but I felt I needed to do this. Since then, I launched a website and have sold bracelets in a few stores and on-line. I’m thrilled to know that I was right about following my instincts.
Very few people know my story or how the bracelet helped me conquer the weight loss battle. I wear my bracelet everyday. It reminds me to be PROUD and to stay on the healthy road of happiness.
Thanks again and God Bless,
Kelley Davis
Check out her website and bracelets at poundpuncher.com.
Tuesday, December 7, 2010
Bracelets for Every Pound Lost
Convenient Couscous
For hundreds of years couscous has been a staple grain dish in the Mediterranean countries. Basic couscous is made by rolling and shaping moistened semolina. The end result is tiny round pellets. In some parts it is also made with barley, millet, yams or cornmeal.
Nowadays,the commercial, ready made semolina product has become a popular dish Worldwide due to it being quick and easy to prepare. It has already been pre-steamed so only requires to be soaked for 10 minutes in boiling water or lightly steamed.
Couscous is one of the healthiest grain products and has a much low glycemic load than regular pasta. It contains thiamin (B1), riboflavin (B2 niacin), pantothenic acid (B5), pyridoxine (B6), and folate, and containing four times as much. It has a good protein content of 3.6 grams per every 100 calories.
So if you haven't tried it before, why not buy a box and try it out. I am sure it will become part of your staple foods. It can be served hot or cold in savoury and sweet dishes. When creating a dish allow 100g / 4oz of uncooked couscous per person.
Nowadays,the commercial, ready made semolina product has become a popular dish Worldwide due to it being quick and easy to prepare. It has already been pre-steamed so only requires to be soaked for 10 minutes in boiling water or lightly steamed.
Couscous is one of the healthiest grain products and has a much low glycemic load than regular pasta. It contains thiamin (B1), riboflavin (B2 niacin), pantothenic acid (B5), pyridoxine (B6), and folate, and containing four times as much. It has a good protein content of 3.6 grams per every 100 calories.
So if you haven't tried it before, why not buy a box and try it out. I am sure it will become part of your staple foods. It can be served hot or cold in savoury and sweet dishes. When creating a dish allow 100g / 4oz of uncooked couscous per person.
****************
Festive Couscous
Adapted from a recipe by Nigella Lawson at B.B.C. Food
This is one of those wonderful dishes that demands little but delivers massive dividends. Just sprinkle the spiced couscous with fresh coriander and those vibrant jewels of pomegranate seeds and present at the table in all its magnificence ~ Nigella
675g / 1lb 8oz couscous
100g / 4oz golden sultanas
1/4 heaped tsp ground cinnamon
1/2 heaped tsp paprika
1/2 heaped tsp ground cumin
1/2 heaped tsp ground coriander
2 1/2 tsps salt
1 litre / 1 3/4 pints freshly boiled water
5 1/2 tbsp vegetable stock
1 1/2 tbsps extra virgin olive oil
1 pomegranate
1 handful fresh coriander, chopped
salt and freshly ground black pepper
Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film or tight fitting cover. Leave the mixture to sit for 10-15 minutes, until the water has been absorbed by the couscous. Remove the cling film or cover from the bowl and stir the couscous with a fork to separate the grains. Add the vegetable stock and the olive oil to the couscous. Stir the mixture again and season to taste with salt and freshly ground black pepper. If necessary, re-cover and microwave on full power for 1-2 minutes, or place in a warm oven to heat through. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract about a quarter of the seeds by hitting the outer shell of the fruit with a rolling pin. Sprinkle them over the couscous with the chopped coriander and serve. Serves 8 as side dish.
Israeli Couscous with Saffron, Olives, and Vegetables
From the Vegetarian Times
Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavour to this dish. For a milder taste, use kalamata olives.
2 cups couscous
4 tsps canola oil
2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
1 medium leek, white and pale green parts finely chopped (1/2 cup)
6 cloves garlic, chopped (2 tbsps)
1/2 cup dry white wine
2 cups shelled fresh or frozen peas
1 cup low-sodium vegetable broth
4 plum tomatoes, chopped (1 cup)
a few saffron threads (I use turmeric~Jackie)
2 cups baby arugula leaves (rocket)
1/2 cup chopped, pitted oil-cured or kalamata olives
3 tbsps olive oil
fresh basil leaves, for garnish
Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil. Serves 6
Couscous with Mushrooms and Sun-Dried Tomatoes
By BBC Nutritionist from Honey We're Killing the Kids at B.B.C. Food
85g / 3oz sun-dried tomatoes, from a bag (not stored in oil)
535ml / 19fl oz water
215g / 7½oz couscous
1 tbsp olive oil
4 1/2 cloves garlic, crushed and chopped
1 1/2 bunches spring onions, chopped
25g / 1oz fresh basil leaves
3/4 lemon, juice only
salt and freshly ground black pepper
170g / 6oz mushrooms, sliced
Place the sun-dried tomatoes into a bowl with the water. Soak for 30 minutes, until rehydrated. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and allow to sit for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through. Add the mushroom mixture to the couscous, stir through to mix well and serve. Serves 3
Fig and Pistachio Couscous
From Recipes4us
240ml / 8fl.oz. Water
1 tbsp olive oil
salt
175g / 6oz dried Figs, thinly sliced
1 heaped tbsp Pistachio Nuts, chopped
175g / 6oz Couscous
1 level tsp Ground cinnamon
¼ tsps ground allspice
4 spring onions, chopped
8 basil leaves, shredded
Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil then remove from heat and stir in couscous and spices. Cover and leave to stand until water is absorbed, about 5 minutes. 2. Transfer to a large bowl, fluff with fork and allow to cool completely. Stir in the spring onions and basil. Serve at room temperature. Serves 4.
Couscous Pudding
Recipe submitted by Spark People user ANTIOCHIA.
3 cups soy milk
1/4 cup raisins
1/4 cup sugar
2 tsps margarine / Earth Balance
1 cup couscous
1 tsp vanilla
cinnamon for sprinkling on top
soy creamer (Optional)
Put the soy milk, raisins, sugar, and margarine in a saucepan and bring to a boil. Remove from heat. Stir in the couscous and vanilla. Cover and let stand 5 minutes. Serve warm or cold sprinkled with cinnamon. You may pour on additional soy milk or use soy creamer - Silk makes a good creamer ~ Antiochia. Servings 8
Adapted from a recipe by Nigella Lawson at B.B.C. Food
This is one of those wonderful dishes that demands little but delivers massive dividends. Just sprinkle the spiced couscous with fresh coriander and those vibrant jewels of pomegranate seeds and present at the table in all its magnificence ~ Nigella
675g / 1lb 8oz couscous
100g / 4oz golden sultanas
1/4 heaped tsp ground cinnamon
1/2 heaped tsp paprika
1/2 heaped tsp ground cumin
1/2 heaped tsp ground coriander
2 1/2 tsps salt
1 litre / 1 3/4 pints freshly boiled water
5 1/2 tbsp vegetable stock
1 1/2 tbsps extra virgin olive oil
1 pomegranate
1 handful fresh coriander, chopped
salt and freshly ground black pepper
Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film or tight fitting cover. Leave the mixture to sit for 10-15 minutes, until the water has been absorbed by the couscous. Remove the cling film or cover from the bowl and stir the couscous with a fork to separate the grains. Add the vegetable stock and the olive oil to the couscous. Stir the mixture again and season to taste with salt and freshly ground black pepper. If necessary, re-cover and microwave on full power for 1-2 minutes, or place in a warm oven to heat through. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract about a quarter of the seeds by hitting the outer shell of the fruit with a rolling pin. Sprinkle them over the couscous with the chopped coriander and serve. Serves 8 as side dish.
Israeli Couscous with Saffron, Olives, and Vegetables
From the Vegetarian Times
Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavour to this dish. For a milder taste, use kalamata olives.
2 cups couscous
4 tsps canola oil
2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
1 medium leek, white and pale green parts finely chopped (1/2 cup)
6 cloves garlic, chopped (2 tbsps)
1/2 cup dry white wine
2 cups shelled fresh or frozen peas
1 cup low-sodium vegetable broth
4 plum tomatoes, chopped (1 cup)
a few saffron threads (I use turmeric~Jackie)
2 cups baby arugula leaves (rocket)
1/2 cup chopped, pitted oil-cured or kalamata olives
3 tbsps olive oil
fresh basil leaves, for garnish
Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil. Serves 6
Couscous with Mushrooms and Sun-Dried Tomatoes
By BBC Nutritionist from Honey We're Killing the Kids at B.B.C. Food
85g / 3oz sun-dried tomatoes, from a bag (not stored in oil)
535ml / 19fl oz water
215g / 7½oz couscous
1 tbsp olive oil
4 1/2 cloves garlic, crushed and chopped
1 1/2 bunches spring onions, chopped
25g / 1oz fresh basil leaves
3/4 lemon, juice only
salt and freshly ground black pepper
170g / 6oz mushrooms, sliced
Place the sun-dried tomatoes into a bowl with the water. Soak for 30 minutes, until rehydrated. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and allow to sit for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through. Add the mushroom mixture to the couscous, stir through to mix well and serve. Serves 3
Fig and Pistachio Couscous
From Recipes4us
240ml / 8fl.oz. Water
1 tbsp olive oil
salt
175g / 6oz dried Figs, thinly sliced
1 heaped tbsp Pistachio Nuts, chopped
175g / 6oz Couscous
1 level tsp Ground cinnamon
¼ tsps ground allspice
4 spring onions, chopped
8 basil leaves, shredded
Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil then remove from heat and stir in couscous and spices. Cover and leave to stand until water is absorbed, about 5 minutes. 2. Transfer to a large bowl, fluff with fork and allow to cool completely. Stir in the spring onions and basil. Serve at room temperature. Serves 4.
Couscous Pudding
Recipe submitted by Spark People user ANTIOCHIA.
3 cups soy milk
1/4 cup raisins
1/4 cup sugar
2 tsps margarine / Earth Balance
1 cup couscous
1 tsp vanilla
cinnamon for sprinkling on top
soy creamer (Optional)
Put the soy milk, raisins, sugar, and margarine in a saucepan and bring to a boil. Remove from heat. Stir in the couscous and vanilla. Cover and let stand 5 minutes. Serve warm or cold sprinkled with cinnamon. You may pour on additional soy milk or use soy creamer - Silk makes a good creamer ~ Antiochia. Servings 8
