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Old 01-30-2009, 12:19 PM   #1 (permalink)
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Join Date: Jan 2008
Location: East Syracuse NY
Posts: 419

Weight Statistics

Been a yo yo dieter as far back as I can remember.
Start Date:
April 2, 2008
Surgery Date:
5' 2"
Height:
230 lb
Start Weight:
130 lb
Current Weight:
135 lb
Goal Weight:
100 lb
Weight Loss:
-5 lb
Lb Left to Lose:
43.4782608696 %
% Lost:
January 2009
Goal Date:

Body Mass Index
42.0629552549
BMI Start:
23.7747138398
BMI Current:
24.6891259105
BMI Goal:

Weight Loss Method
Roux en Y Gastric Bypass
Default Almond Topped Baked Cod

1 lb Fish, cod, Pacific, fillet, raw , cut into 4 pieces
2 tbsp fresh dill weed (or 1 tsp dried)
4 tsp margarine , melted
4 tsp fresh lemon juice
1 tsp crushed garlic
2 tbsp sliced almonds , toasted

Directions
1 Preheat oven to 425 degrees F.
2 Spray nonstick cooking spray into a baking dish and arrange fish in a single layer.
3 In a small bowl, mix the dill, margarine, lemon juice, and garlic and pour over the fish. Bake until fish flakes easily with a fork, about 10 minutes. Serve topped with almonds.

Additional Information
Toast nuts in a pan over high heat or bake at 450 degrees F. until golden, about 2 minutes. Careful not to let them burn!


Calories 150
Total Carbs 0.6g
Total fat 5g
Protein 24
Sodium 128
Potassium 542
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