Cutting Myself in Half: 150 Pounds Lost, One Byte at a Time by Taylor LeBaron, Mary Branson, Jack Branson

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By Taylor LeBaron, Mary Branson, Jack Branson

At age fourteen, Taylor LeBaron used to be approximately three hundred kilos. He had hassle simply attending to the mailbox with no changing into in need of breath. A overweight child from start who was once vulnerable to weight problems, Taylor allowed his weight to skyrocket via senseless 'whatever' consuming and his sedentary techie way of life. yet a club to the Y, a prepared mind's eye, and an indomitable spirit replaced all that.

Approaching right consuming and weightloss as he may a brand new game, Taylor made health right into a enjoyable problem together with his construction of the final word health online game (UFG)—a approach to monitoring energy, keeping off pitfalls, overcoming stumbling blocks, and dealing out by means of following hard-andfast principles that actually helped him shed 1/2 his bodyweight in a question of a yr and a half.

Cutting Myself in part is Taylor's motivational technique advisor to the last word health GAME.Taylor exhibits young children who're at the moment the place he was once that weight reduction and health are nearby . . . one exercise routine, one calorie, one 'byte' at a time.

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Additional info for Cutting Myself in Half: 150 Pounds Lost, One Byte at a Time

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MAKES 4 SERVINGS 1 tablespoon extra-virgin olive oil % ounce (dry weight) jarred black truffles (about 2 small), drained, finely chopped or grated 1 large clove garlic, finely chopped 1/2 teaspoon fresh lemon juice or to taste Salt and freshly ground black pepper, to taste Spoon 2 to 3 teaspoons evenly over each piece of bread and serve at room temperature. About 8 (¥2"inch-thick) slices baguette or 4 (¥2"inch-thick) slices Italian bread or Advance Preparation The topping can be covered and refrigerated for up to one day.

Advance Preparation The cooled olives can be covered and refrigerated for up to three days. Bring to room temperature before serving. PER SERVING Calories 98 • Protein 19 • Total Fat 9g • Saturated Fat 19 • Cholesterol Omg • Carbohydrate 5g • Dietary Fiber og • Sodium 399mg 2 large cloves garlic, chopped 1 teaspoon Dijon mustard 'I:z teaspoon herbes de Provence or 'I:z teaspoon dried rosemary Freshly ground black pepper Toasted baguette rounds ~ Combine the olives, capers, oil, brandy (if using), garlic, mustard, herbes de Provence, and pepper to taste in a food processor fitted with the metal blade or in a blender.

It also makes a delicious side dish or first course tossed with couscous or rice. MAKES 6 TO 8 SERVINGS Cook's Tip Peeling Pearl Onions For easy peeling, drop % pound pearl onions, peeled (see Cook's Tip opposite) the onions in boiling water for 2 to 3 minutes, depending upon size. Drain and rinse under 4 medium carrots (about % pound), peeled, cold running water. Cut the root ends, then cut crosswise into %-inch-thick slices squeeze each onion gently toward the root end 2 (about 6-ounce) zucchini, unpeeled, cut until the onion slips out.

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