Lamb Kabobs on Cinnamon Skewers

1lb ground lamb
2 Tbsp chives chopped finely
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp ginger powder
1/2 tsp granulated garlic
1 tsp sea salt
1/4 tsp cayenne pepper
8 6″ cinnamon sticks

Sprinkle your seasonings on top of lamb and stir with a spoon to break up the meat. Then mix with your hand until it is soft and sticks together. With one hand grab a meatball size piece and work onto your cinnamon stick. Dampen your hand to help the meat move better.

before grilling

I grilled my meat for 5 minutes, then turned after 2 minutes to the other side, 2 minutes the next side, and another 1-2 the next. All in all it was about 10-12 minutes total for a juicy but well done kabob. If you care about aesthetics, you can also cover the ends of the cinnamon sticks in foil to keep them from burning. Either way, the cinnamon will be nicely infused into the lamb.

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it’s a week pass

Well today is my first week with this diet and i love it i started it on the 21.Jan and today is my weight in


my starting weight 268.8 lbs

my current weight 254.5 lbs

i am so happy and willing to work it out to the end and right now i am waiting for my bodybugg .. to see how well i am doing and burning but i am happy my jeans are too lose … i will start to share some of my recipes with you all… more to come :)

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a fresh Start

this  is a fresh start , i learn from the past and i am working on it … this time i am working it right and with small goals i am with the season 11 of the biggest loser i am getting a lot of info from them and i will work it out from there ..

my weight in will be every Friday  i started this week and here we go


Startting Weight : 268.4


i am on a diet with a Nutrition from Obagi center in Dubai Mall and i like it as i cook my meal plan and prepare my food for the day but it’s just day 1..

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enjoy a happier, healthier way of life

Today we have a guest post from Mike Kinnaird…
I hurt for 13 years. It was hell… torture… feeling very bad for a very
long time. And that had a devastating effect on every aspect of my life.

With the little energy and focus I had, I hunted for answers. In fact I
spent twenty YEARS trawling for answers. You can just imagine the trying,
and stumbling, the desperation and frustration…

But now I’ve seen BOTH extremes of life… from wanting to die every day to
the joy of health and happiness. The truth is that all my suffering drives
me with a passion to help you not to suffer. Why I can’t say, because it’s
just there, in me.

So don’t make the same mistakes I did. Life is too short… I want you to
feel good without falling into the pitfalls. I have this knowledge now and I
would love you to have it.

It’s all laid out for you in a free weekly email guide…

healthier way of life
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Scrambled Eggs and Cheese on Whole-Wheat Toast

Scrambled Eggs and Cheese on Whole-Wheat Toast


* 2 large egg(s)
* 2 large egg(s), whites
* 3 teaspoon milk, fat-free
* 1/8 teaspoon salt
* 3 tablespoon cheese, cheddar, low-fat, shredded
* 1 slice(s) bread, whole-wheat, light

Heat a medium non-stick frying pan to a setting just above medium.

In a medium metal or glass mixing bowl, whisk the eggs and egg whites with the milk, salt, and cheese. Beat vigorously for 2 minutes.

Coat the frying pan with cooking spray and add the egg mixture. Do not stir immediately. Wait until the first hint of setting begins. Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts. Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. When there are no longer runny parts of the egg flip over all the eggs and allow the eggs to cook 15 to 25 seconds longer.

Transfer eggs to serving plates and serve with toast.

Amount Per Serving
Calories: 260

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Popularity: 13% [?]

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