What are some ways to avoid putting on weight when you’re going out and binge drinking 2-3 nights a week?
I’m in college and that’s the culture here. I like to go out but I also don’t want to put on weight. I feel like if I don’t go out with my friends I’ll miss something. So don’t give me any sanctimonious answers like “Just don’t drink! duh” or “only have 1-blahblahblah” or “you’re an alcoholic.” I’m gonna do what I’m gonna do regardless. So please gimme good legitimate answers. Thank you. That is all.
Thanks to the people who actually answered this without judgment. Everyone else, may i ask why you get your kicks going online and verbally abusing total strangers? And to the person who told me I fail at life, you’re a dick and you know it. Judging people on the basis of three sentences they wrote must be so gratifying to your soul!! wheeeeee
June 7th, 2010 at 3:07 pm
A shot of vodka is only 10 calories. Vitamin B12 stops hang overs.
June 7th, 2010 at 3:07 pm
Puke. Puke and puke and puke and puke and puke and …… etc.
Italian Veggie Bake
1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.
Italian Grilled Sandwich
1 cup chopped peeled eggplant
1 cup quartered mushrooms
1 cup sliced yellow and/or green zucchini
1 cup red bell pepper strips
1 tsp. dried thyme leaves
1 Tbsp. oil
1 pkg. (10 oz.) frozen BOCA Meatless Italian Sausage
1/2 cup spaghetti sauce
4 Italian bread rolls, split
PREHEAT grill to medium heat. Place vegetables in large bowl. Add thyme and oil; toss to coat. Place in grilling basket or grill wok.
PLACE grilling basket on grate of grill. Add sausages to grill; cover with lid of grill. Cook 12 minutes or until sausages are heated through and vegetables are lightly browned and tender, turning the sausages and stirring the vegetables occasionally.
MIX vegetables and spaghetti sauce. Fill rolls with the vegetable mixture and sausages.
Eggplant Parmesan
1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
SPRAY 13×9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.
Ratalouille
1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
PREHEAT oven to 350°F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.
Eggplant Lasagna
1/4 cup olive oil
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained
PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
SPRAY 13×9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Moussaka
3-4 large eggplants
Olive oil for frying
1 1/4 cups short-grain brown rice
1 pound ripe tomatoes, peeled and chopped
1 large onion, chopped
3 tablespoons chopped parsley
1/2 cup olive oil
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
2 tablespoons sunflower seeds
3 tablespoons pine nuts
1/2 cup dried currants
3 tablespoons grated cheese
1 recipe Béchamel sauce (see below)
1. Cut each eggplant lengthwise into slices just under 1/2 inch thick. Place these in a container with plenty of water and sea salt – 1 teaspoon sea salt to 1 pint of water. Allow them to soak for a minimum of 30 minutes to remove any bitterness. Rinse well, dry with paper towels and then fry them in olive oil until tender.
2. Wash the rice well, cover by about 1 1/2 inches of cold water, bring to a boil and simmer for 20 minutes. Add the tomatoes, onion and parsley, olive oil, garlic, salt, and pepper. Bring to a boil and simmer, stirring occasionally. When the water has evaporated, remove from heat and add the seeds, nuts, currants, and grated cheese.
3. Make the béchamel sauce:
INGREDIENTS
1 1/2 cups wholewheat pastry flour
8 tablespoons butter
3 1/2-4 cups warm milk
1 whole egg and 5 yolks
Salt and freshly ground black pepper to taste
3/4 pound hard cheese, grated (preferably Kefalotyri)
Place flour and butter in a large non-stick frying pan over medium heat. Stir gently with a wooden spoon until smooth. Gradually add the milk, stirring constantly. The sauce should be thick, but not solid (add a little milk if it gets too thick). Remove from heat and add egg, yolks, salt, pepper and cheese. Mix well and use immediately.
4. Take one eggplant slice at a time and form a layer in an ovenproof 10 X 12 baking pan with half of the slices (they should cover the surface). The second layer should then be made with the rice mixture. Spread it gently and evenly. With the remaining eggplant, make another layer on top of the rice. Finally spread a thick layer of sauce on the top.
Place in a 425 degree oven and cook until the surface turns golden brown. Allow to cool before cutting into portions.
June 7th, 2010 at 3:24 pm
simple….dont binge drink!!!
June 7th, 2010 at 4:12 pm
Drink vodka and stay away from late night pizza.
June 7th, 2010 at 5:00 pm
Drinking a large amount of alcohol dehyrdates your body, hence hangovers and that overwhelming drymouth in the morning. So drink plenty of water during the day, exercise a bit and be careful of what you eat.
June 7th, 2010 at 5:54 pm
drink less maybe, drink seltzer and beer, vomiting would work but isn’t healthy. Maybe exercise whenyou aren’t getting drunk. Maybe spend some time studying too. Thats presumably why you are at college. Maybe one of the reasons anyway.
June 7th, 2010 at 6:49 pm
Are you trying to kill yourself, become an alcoholic or just destroy your health? If you are just a sheep who can’t say no to this destructive behavior, no one can help you. College is supposed to be a time to learn how to live your life. You are failing.
June 7th, 2010 at 7:38 pm
Work out and diet the other 4 or 5 days.
June 7th, 2010 at 7:56 pm
the only way is to exercise after you drink which will be pretty hard because your in college and your probably gonna have a bad head ache but that’s what i recommend!
June 7th, 2010 at 8:50 pm
well have some thing to eat before you go out and the next day work out
June 7th, 2010 at 9:19 pm
if your gonna drink heavily, suffer the consequences. suck it up and take the extra weight. if think you’re missing out on something by not getting sloshed with friends, maybe you should reconsider your friendships.
June 7th, 2010 at 9:39 pm
This is a stupid question….and you know it. IF you’re going to go out and drink like a mule, irresponsibly, then to be honest, you deserve to get REALLY FAT! and i hope you do! Honestly, binge drinking…think about this. which is worse? gaining weight, or dying?????
June 7th, 2010 at 10:26 pm
for one thing, you can try to spend as much time as possible dancing! it’s fun, it goes with the culture, and it sure does burn a lot of calories. also, if you feel you have the tendency of putting on weight, take some simple measures such as supervising our diet or going to the gym once or twice a week. you’ll feel great, be healthier, and you’ll be able to fully enjoy your college life.
have fun!
June 7th, 2010 at 10:41 pm
Eat prior to going out. When you drink try to stick to shots (tequila, vodka) less calories & sugar. If you have to eat, have a salad or a light meal. Water is always key throughout the night. Dancing will also burn calories/fat. Party On.
June 7th, 2010 at 10:51 pm
Just stick to vodka and club soda. And avoid eating unless it’s absolutely necessary! I’m out approx. 5 times a week and we party rather heavily and I’ve managed to maintain my weight at 108 lbs. and size 1 or 2.
June 7th, 2010 at 10:51 pm
dont worry about the extra weight dear,you will soon loose that in a couple of years when you go into liver failure and all your teeth fall out,I have seen it happen so many times
June 7th, 2010 at 11:04 pm
i used to be that way too. atleast 1-2 days a week detox your body of all the bad stuff you put in it when you drink. while your detoxing, make this tea drink and drink 2-4 cups a day. green tea with Milk Thistle, an herb u can buy at wal-mart. add honey and sugar for flavor. the milk thistle helps your liver to not distend when you drink too much, making u get a ‘beer gut’ or whatever, depending on what you drink. it helps the liver keep working properly, ok u get it, anways…try as hard as you can not to eat junk food or really try not to eat anything while you drink, especially beer, calories stick so easy if you do, idk why? if you have to eat while you drink, eat something xtremely low in calories. Good luck!
June 7th, 2010 at 11:46 pm
cut it down to once a wk. read tips on healthier eating and exercises to help you more on this site
June 8th, 2010 at 12:30 am
You want a good, legitimate answer to this? From an RN and also one who had been on the party scene when she was young like you—-you can’t. And PLEASE don’t stop eating. You’ll ruin your digestive system and your liver. The best you can do is try a low fat diet. You won’t avoid putting on weight, but you could save your heart.