KEMGRIA
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I love health, fitness and nutrition - my current job, past and current courses, all revolves around these industries. I have the knowledge and skills to help people make positive changes in many aspects of their lives, and yet...I haven't been able to consistently apply any of this to myself.

So, I am going to once again bow down to the wisdom of sparkpeople...make those healthier nutrition choices, choices for my overall health and wellness and get into a consistent and balanced fitness routine. And this time, I'm determined to make these changes a permanent part of my life, not just a passing 'phase' of good health...


Member Since: 5/24/2006

Fitness Minutes: 56,456

My Goals:
Fitness Goals:

I am slowly recovering from heel & knee issues that sidelined me from running for over a year. the plus side is that it forced me to check out some other forms of exercise and I think my fitness is more well-rounded because of it. My long term goal is to complete a marathon. Because I'm back to square one, my first milestone goal is a 5K.

Nutrition Goal:

- To cut out all refined carbs and processed foods.

- To cook through a cookbook (check out the sparkteam if you want to join in the fun!)


My Program:
Currently aiming for:

- Yoga 6x/week

- Hiking 1x/week (taking advantage of those short summer months)

- Kickboxing (or cardio class) 2x/week



Personal Information:
Random quotes I like:

"The quiet people are the one who change the universe, the loud ones only take credit for it"

"I try to take one day at a time, but sometimes several days attack me at once. "

"Do not be afraid of cooking, as your ingredients will know, and misbehave."

"It's only after we've lost everything that we're free to do anything."

"Sounds like someone has a case of the Mondays"

"If you think dogs can't count, try putting three dog biscuits in your pocket and then give him only two of them."

"If something's broke, fix it. If you don't know how, learn. If you're not willing to learn, don't complain about it. If it can't be fixed, then accept it, and move on."


Other Information:
i like to read (anything at all...seriously - if it has words, i'll read it) and write (although most of what i write will never be read). I also love music (pretty much everything), movies (comedies mostly) and I love to laugh (and add side notes in parentheses after everything I write :-p)




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Comments
  • v HONEYBEE56
    emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon
    Hi, it's been a while since I've stopped by your page to check on you so I thought I'd take a quick moment; how are things going for you?

    I read somewhere that one lady stacked empty butter cartons on top of each other as she lost the weight so that she could see what it looked like. Now I picture every pound of my excess weight as a brick of butter; which is also pure fat. So any weight I lose, I mentally stack in the corner of my mind to remind me what it looks like.

    Hey... Keep reminding yourself how hard you worked and that you deserve to lose for your efforts; and by all means, keep on keeping on!
    emoticon emoticon emoticon emoticon Dusty

    3674 days ago
  • v WINE4GIRL
    I don't know if I remembered to thank you for the goodie. THANKS! I have been busy as ever, getting ready and closing school for the holidays! YEA for school holidays! As I write this, we are getting snowed on like I haven't seen in years. So, it's a good time to read, write to friends, reflect on this past year and plan for the new. I'll be writing a blog about my goals for the coming year and specifically for the next two months.
    How are you? Snowed in up there as well? I hope you had an awesome Christmas and your New Year is abundantly blessed!
    Blessings,
    Wendy
    3724 days ago
  • v HONEYBEE56
    Sharing a Holiday side dish for any special occasion; enjoy:

    GLAZED CARROTS W/PECANS
    Ingredients
    • 1 tablespoon olive oil
    • 6 cups diagonally sliced (1/4 in.) peeled carrots
    • 1 teaspoon minced fresh ginger
    • 3/4 cup packed brown sugar
    • 1 1/2 cups toasted pecan halves
    Preparation
    Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.
    emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

    3741 days ago
  • v HONEYBEE56
    emoticon Hi !
    It's December already; can you believe it? November and December are the busiest months for me (besides July and August and September!) It seems the Holidays bring our friends and families closer and we spend more time visiting, and entertaining during these two months than any others; lots of Holiday preparation going too!

    I find that I don't often get an opportunity to get around to Sparkpeople as much, but I try to stay focused as much as possible. Sometimes my good friend Will Power (who is always a welcome guest) doesn't show up until 'after' dinner, but I'm working on that as well.

    I hope things are going well for you and you don't find yourself too busy to take care of yourself. You are the most important person in your life!

    Keep in touch!
    emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

    3749 days ago
  • v ICEMONKEY
    Thanks for the recipe and have a great rest of your week!

    emoticon
    3754 days ago
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