Super Star of the Week: Tommy Gumbs

Meet Tommy, a 33 from California who didn't like the way he felt about himself. So he made the decision to change his life from overweight, unhappy and unhealthy to a lean toned racing bicyclist! Check out his awesome story below!

When did you start your journey? 

I started my journey in 2011.
At that time I was 285 lbs. I was very unhealthy and just plain miserable. I knew something had to be done,
but I just didn’t know how to do it.
What I learned was everyone has an answer. And the answers you get will always be different. But I kept my eye on the goal, which was to feel good about myself again. 

                                                                   What is your favorite exercise routine?

Cycling and running.  Its actually hard to say. Coming from a time in my life where I was physically impaired, I tend to love anything that makes me feel alive. But, if I had to choose, it would be cycling.

What's on your playlist that gets you pumped?

After a couple years of making playlist, I now prefer to listen to Podcasts. Specifically Podcasts from "Above and Beyond.” I love just hitting play and letting the blood get to pumping. Plus, podcasts are free :)

How much weight have you lost total?

I have lost about a 100lbs. My waist at the beginning of my journey was a 42. I now wear

a 30. The actual amount of weight changes as when I am in race season, I tend to lean out. The lighter the better.  

What tips do you have for someone still working towards their goal?

Never give up. Life is race. How you want to finish this lovely race is up to you. 

As for eating, or drinking, I tell people that you need to learn your body and what works. Everyone is different. You only fail when you stop searching for what actually works for you. 

How did you lose the weight/ what plan did you follow?

I lost the weight by eliminating Soda first. Lost 15lbs the first month. Then I eliminated fast food. Lost 15 lbs the second month. The third month I started portion control and running/elliptical. By the fourth month I started incorporating a lot of protein, and

started cycling. From there on it was amazing watching my body change. I wish I had entered a contest or something.I never followed a plan. I just did what felt right. The key to my success is I never stopped. I never backed down. I aspired and dreamed of more. The faster my runs got, the longer my rides went, the more I pushed myself, the more I realized that I could do this. I could accomplish what I started, and go beyond that. I realized that my potential was infinite and I was the true master of my destiny. 

What's your favorite "cheat" meal?

I don’t have a favorite cheat meal. I am so active now that I constantly eat. Between racing and training, I need to consume a lot of calories and protein. I don’t eat like people think I do at all. I try to intake at least 3k a day. 

What is your favorite snacks?

I love peanut butter. I eat a large jar of Peanut Butter, and a large jar of Honey a week. I have 2 to 3 Peanut Butter smoothies a day. :)  

What's your favorite motivational quote or saying?

You can do it…from one of those Adam Sandler Movies. 

Who is your biggest inspiration?

 I don’t have one person that inspires me. I have hundreds. From the strangers that I see out on the road riding and running. To the people I see in the gym. I am inspired by those that are willing to change their life, or those that have done it. Like you Staci! Those are the people that inspire me because if they can do, so can I!  And, if I can do it, so can they. 

How much more weight do you want to lose?

Because I am on the other end of the spectrum, my weight depends on what I am doing. I stay around 175, but If I am not racing, I will beef myself up to 185, then drop it off for when I do race. 

Have you always had a weight issue?

I was always a larger guy. I was never happy with my body. I was always above 220 though. 

What made you decide to start losing weight?

I had a Kidney stone and I never wanted to go through that pain again. Hence, I cut out Soda, then fast food, etc. In the end I guess my pain from a kidney stone lead me to my greatest pleasure…..enjoying life and pushing my body as far as I can.  I have never had another Kidney stone BTW.

A huge congrats on your success Tommy! To see how happy and active you are is an inspiration in itself! You truly are an inspiration, keep on shining! You rock!!!

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Recipe Corner: Skinny Pumpkin Pie

I used a recipe I got from Skinnytaste.com and tweaked it a little bit, the end result is amazing! I am not usually a big pumpkin pie person, usually it's the texture that bothers me the most. I've never made a pumpkin pie so I wanted to try my hand at it and OMG this pie is delicious and full of flavor!!! You can find the original recipe at skinnytaste.com below is my version, which only has some added spice.

Skinny Pumpkin Pie
Servings: 8 • Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
 

Ingredients: 

• 15 oz canned pumpkin (or homemade pumpkin puree) I used homemade
• 2 tbsp light butter, softened
• 3/4 cup light brown sugar, unpacked
• 1/2 cup fat free milk
• 1 large egg
• 2 large egg whites
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 pumpkin pie spice
• 1 tsp vanilla extract
• 1 frozen pie crust

Directions:

Preheat oven to 350°F.

 Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!

Skinny Pumpkin Pie

Source: Skinnytaste.com
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Recipe Corner: Weight Watchers Chicken Parmigiana

This is a super yummy and simply recipe, defiantly one that makes you think you are "cheating" on your diet!!! =)

Chicken Parmigiana

Source: Weight Watchers

Classic Points Value 5

PointsPlus Value 7

Serves: 4

3 spray(s) olive oil cooking spray   1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces     
2 item(s) egg white(s), lightly beaten    1/2 cup(s) dried plain breadcrumbs    1 Tbsp Italian seasoning    1/2 tsp table salt, or to taste    1 tsp olive oil      1 1/2 cup(s) canned tomato sauce    1/2 cup(s) (shredded) part-skim mozzarella cheese    2 Tbsp grated Parmesan cheese   

• Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
  
• Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness. (To watch a video of this technique, click here.)
  
• Place egg whites in a shallow bowl. In another shallow bowl, combine bread crumbs with Italian seasoning and salt. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
  
• Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side (cook chicken in batches if necessary).
  
• Pour 1/2 cup of sauce into prepared baking dish; place chicken in pan in a single layer. Pour remaining sauce evenly over chicken; sprinkle with both cheeses. Bake until chicken is cooked through and cheese is bubbly, about 25 minutes. Yields 1 piece of chicken per serving.

Weight Watchers Chicken Parmigiana with mashed potatoes and parmesan preen beans

www.weightwatchers.com
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Recipe Corner: Weight Watchers Chicken Fried Rice

Recipe Corner: Weight Watchers Chicken Fried Rice

This meal is listed as a side but I use it as the main course and serve with veggies for a nice low point dinner! My kids love it! Super easy to make and oh so yummy!!! Enjoy! Sometimes I will switch the chicken for pork, and I love to add mushrooms to it!

Serves 6 (1 cup serving)
3 classic weight watchers points/ 4 points plus

Ingredients: 

	2 spray(s) cooking spray
	4 large egg white(s)
	1/2 cup(s) uncooked scallion(s), chopped, green and white parts
	2 clove(s) (medium) garlic clove(s), minced
	12 oz uncooked boneless skinless chicken breast(s), cut into 1/2-inch cubes
	1/2 cup(s) uncooked carrot(s), diced
	2 cup(s) cooked brown rice, regular or instant, kept hot
	1/2 cup(s) frozen green peas, thawed
	3 Tbsp low sodium soy sauce

Instructions

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
  
• Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
  
• Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving. 

 

 

 

Weight Watchers Chicken Fried Rice with a side of stir fried veggies

 Source: www.weightwatchers.com
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Recipe Corner: Staci's Pumpkin Soup

Staci's Pumpkin Soup



Walmart had their pumpkins on sale for .1 each! So I bought 10, I've been playing with different pumpkin ideas and I thought I love soups so why not make a soup. I winged this so I'm not 100% sure on the measurements so you'll have to eye it and use the spices and amount of pumpkin to your liking.


Ingredients:
2 small pumpkins (mine had pumpkin pie stickers on them, they probably weighed about 2-3lbs each. Not super small but not big either)
Fat Free half and half
Ground Nutmeg
Ground Ginger
Ground Cinnamon
Pumpkin Pie Spice
Salt
Vegetable broth


I started by cooking the two small pumpkins. To cook I cut them in half seeded them and then cut into 4's. Baked at 350 for 45 minutes. Once they cooled I peeled the skin off. Pureed the "meat" in a food processor. I got a sauce pan out set it over medium heat used about 3 cups of vegetable broth,  about 1/4 cup of FF half and half, added the pumpkin puree (I kept adding to get the consistency I wanted and ended up using almost all the pumpkin...there is probably a cup of pumpkin left) sprinkled pumpkin pie spice, nutmeg, ginger, salt and cinnamon to taste. Mixed until well blended and cooked until fully heated. Fresh cooked pumpkin (canned pumpkin has points) is no points so this soup comes out to 0pts for 1 cup and 1pt for 2 cups!!!!

Pumpkin Soup

Recipe Corner: Weight Watchers Taco Soup

Weight Watchers Taco Soup

For those of you trying to shed a few pounds or if you are looking for a fun and tasty soup...this soup ROCKS!!! Easily one of my favorite soups of all time!!! Love this stuff!!!!

Serving size 1 cup 2 classic points/ 3 plus points.



1lb lean ground beef/or turkey
1 chopped onion
2 cans of Rotel (use which ever heat desired...I use mild)
2 cans of black beans (drain only)
1 can of whole kernel corn (drain)
1 pkg taco seasoning
1 pkg ranch dip mix
1 can stewed tomatoes
1 cup of water

Cook the meat and onions
Then add everything in a crock pot and simmer on low all day.

Weight Watchers Taco Soup with light sour cream and baked tortillas

You can sprinkle cheese, light sour cream on top for a garnish or serve with chips (points go up based on this)
I buy flat yellow corn tortillas, spray them with cooking spray and sprinkle with salt baked at 365 for 10 minutes...2pp for two and much better than chips!

Recipe Corner: Weight Watchers Crepes

Weight Watchers Crepes
Serves 8
1 classic pt/2 plus points per crepe!

I adore these!!! I love how low in points they are and the nutmeg really gives it a little something extra! =)


Ingredients:
1/2 cup all purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
1 cup fat free milk
2 large eggs, lightly beaten

*Whisk together flour, nutmeg, and salt in a medium bowl. Beat together milk and eggs in a small bowl. Whisk milk mixture into flour mixture until smooth. Let stand for 15 minutes.

** Spray 8 inch nonstick skillet with non stick spray and set over medium heat until drop of water sizzle in pan. Re-stir batter, pour scant 1/4 cupful of batter into skillet, tilting pan to coat bottom completely. Cook until top is set and underside is golden brown, about 1:30 minutes.

*** With spatula, loosen edge of crepe and turn over. Cook until second side is lightly browned, about 25 seconds. Slide crepe onto plate. Repeat with remaining batter, lightly spraying skillet before adding more batter, making a total of 8 crepes.

Weight Watchers Crepes with light syrup

Per Crepe:
Calories: 62
Fat: 2g
Carb: 8g
Fiber 0g
Protein 3g

Source: The New Complete Cookbook www.weightwachers.com
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