She's not "The Biggest Loser," but Burgandy Keel of Eagle Mountain is a winner in her weight-loss quest.
In last week's episode of the NBC reality series, Keel's right shin developed a stress fracture and acute tendinitis. Sidelined from competing in the show's physical challenge, she automatically faced elimination and was voted off.
"The circumstances were really ironic and kind of unfortunate, but it speaks to life," Keel said in a telephone interview last week. "Some things are out of your control. I didn't go out on my terms, but there was nothing I could do about it."
It was ironic that in a show where obese contestants are yelled at for not training hard enough, Keel apparently worked too hard.
She's missed the $250,000 grand prize for the finalist with the highest weight loss percentage. But she's still working toward the $100,000 prize for the eliminated contestants.
Starting out at 231 pounds, Keel impressed viewers with her 51-pound weight loss on last week's update, She is now 26 pounds from her goal weight.
"More than winning any money, it's about being healthy and strong, and teaching my children that their bodies are important and of value and worth," Keel said."Young women especially need that strong role model."
Once at home, she biked and swam until her injury healed. She takes advantage of every spare minute to exercise. In fact, she was on the treadmill during the telephone interview, "So if my panting bothers you, let me know," she said.
Keel was a thin Clearfield High School graduate who ran track, played tennis and worked as a local model. She married at 19 and gained weight with each pregnancy as she juggled the demands of motherhood and life as a military wife. She said she put everyone else's needs ahead of her own. When her husband was deployed to Afghanistan in 2008, she was alone raising seven children, including foster-care placements and a biological child with autism. She tried lap-band surgery in 2008, but found it wasn't the magical solution to her weight problem.
But coming back from the show, Keel made some changes. Her three teenage daughters have stepped up to help with house cleaning, dinner prep and baby-sitting.
"I told them, 'I need you to sacrifice a few things so that I can be happy and healthy,' " she said. "Before, I was always at their beck and call. They are more than willing to help me at this time."
Once the show ends, "It will be a balancing act again, but it will be a give and take on both sides."
The busy family used to hit the fast-food drive-though while en route to activities.
"I haven't taken my kids for a burger and fries since I've been on the show," she said. "The kids see it's important to me, so it's important to them. I reinforce that it's not about me being a skinny mom, but I want a strong, healthy body so I can be the best mommy for you."
They also cleaned out the pantry.
"There's not a speck of junk food in our house," she said. "We eat all whole grains, vegetables and lean meats. We buy a lot of really good basic ingredients, and I give the girls ideas for dinner or they've come up with ideas on their own that I can eat. "
A member of the LDS Church, Keel said the family makes it a priority to eat dinner together.
On days when the girls can't help, she uses her slow cooker to fix chicken breasts. Instead of serving it with rice, she uses quinoa, a whole grain. "A half-cup serving is very filling. It takes longer to digest so you're full longer," she said.
Blue Ribbon Chicken, a recipe developed by two former "Biggest Loser" contestants, is one of her favorite dishes, she said.
She snacks on kale chips instead of potato chips. Kale leaves are spread out on a cookie sheet, brushed with olive oil, sprinkled with Mrs. Dash seasoning, then baked until crispy.
"You can't go wrong with vegetables," she said. "I use whatever is in season. For lunch, I might have red peppers and spinach with a turkey burger or piece of salmon."
She adds, "My husband is 100 percent supportive of me. The other night, we had just left a movie and he was feeling hungry. Instead of stopping somewhere, he said, 'I can give up some of those things to support you.' "
Keel addresses one misconception about the show:
"It's not a resort, it's hard work. People think if they go on 'The Biggest Loser,' their weight is going to fall off. But you have to live with people you don't know, and you have to exercise where maybe you haven't before. Sometimes the challenges don't look that hard, but we have already worked out four to six hours in the morning, and then have to do an excruciatingly hard challenge."
The contestants prepare their own meals as well.
"It wouldn't be fair to have a chef; we wouldn't learn what we have to do when we go home."
And yes, there's plenty of drama. "Any time you put a whole bunch of strangers together, there's going to be clashes, friendships and dirty dishes that nobody wants to wash. It's like living in the dorms in college."
But you become close to the other contestants, she adds.
"Ada and I were like peanut butter and jelly, we had such as great bond and friendship. When Allie was eliminated, I was crying uncontrollably."
For others who want to lose weight, she advises finding a support system — "a trainer, a gym, a friend, someone who knows more than you do who can help and inspire you. Or get your best friend and inspire each other. It's better to have a cheering section."
Also, beware of distractions. She noted that on the Biggest Loser ranch, there's no TV, video games or social media.
"Technology is a double-edge sword. We get so wrapped up in it that our lives are slipping away, especially our physical lives. You say you don't have time to work out, but you were on Facebook for three hours, and that was our choice."
Thin and Crispy Gourmet Hula Pizza
1 low-fat whole wheat flour tortilla (about 8 inches)
2 tablespoons barbecue sauce
¾ ounce (about 3 tablespoons) goat cheese
3 tablespoon drained canned diced pineapple
1½ teaspoons finely chopped cilantro?
Preheat the oven to 400.
Place tortilla on a medium nonstick baking sheet. Bake 2-4 minutes per side, or until crisp. If air bubbles form while baking, poke them with a fork, then use a spatula or oven mitt to carefully press the air out.
Remove from the oven and top evenly with the BBQ sauce, then cheese, pineapple, and cilantro. Bake the pizza for 2-4 minutes or until the cheese is completely melted. Slice into 8 wedges.?
Makes one serving.
Nutrition information per serving: 217 calories, 7 grams protein, 35 carbohydratess, 7 grams fat (3g saturated), 10 milligrams cholesterol, 2 grams fiber, 484 mg sodium.
—"The Biggest Loser Family Cookbook" (Rodale)
Season 6 finalists Heba Salama and Ed Brantley developed this recipe. It's one of Burgandy Keel's favorites.
ED & HEBA'S BLUE-RIBBON CHICKEN
3 tablespoons Dijon mustard
4 4-ounce boneless, skinless chicken breasts, trimmed of fat and butterflied
4 slices low-sodium ham
4 slices 2 percent Swiss or low-fat provolone cheese
Salt and ground black pepper to tase
1 teaspoon fresh rosemary, chopped
1/4 cup fat-free, low-sodium chicken broth
Spread mustard evenly inside the 4 chicken breasts. In a small nonstick skillet over medium heat, quickly sear the ham about 30 seconds on each side. Place a slice of ham on one side of each piece of chicken. Place one slice cheese folded in half over the top of the ham. Fold over the butterflied chicken breast to create a pocket.
Tuck the cheese in so it is well-concealed. Season each breast with salt, pepper and rosemary.
Lightly coat a skillet with cooking oil spray. Gently place each breast in the pan. Cook on medium to low heat for 6-8 minutes, until golden brown. Then turn over the breasts and brown the other side. Once the chicken is fully cooked, remove it from the pan momentarily and drain any excess grease from the skillet. Return the skillet to the heat; add the broth, then place the chicken in the broth. Simmer 3-4 minutes. Serve immediately.
— "Biggest Loser: 6 Weeks to a Healthier You" (Rodale)
This is a favorite of Nicole Michalik from Season 4.
BROKE BEAN STEW
1 tablespoon olive oil
1 large yellow or white onion, chopped
1 tablespoon chopped garlic
1 28-ounce can diced fire-roasted tomatoes
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon red chili flakes (optional)
3 15.5-ounce cans chickpeas, kidney beans, black beans or white beans, rinsed and drained, or 4½ cups cooked beans
4 cups fat-free, low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves or 3 cups chopped kale or Swiss chard
In a 4-quart saucepan, heat the oil over medium-high heat. Add onion and cook about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder and chili flakes, if desired. Simmer about 5 minutes. Add 3 cups (2 cans) of the beans and 3½ cups of the broth and bring to a boil. Reduce to a simmer.
Meanwhile, place remaining 1½ cups beans and ½ cup broth in a food processor or blender. Add the cilantro and puree or blend until smooth. Add the puree to the stew. Add the greens and heat just until wilted. Serve well and serve hot. Makes 10 1-cup servings.
Nutrition information per serving: 160 calories, 8 grams protein, 26 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 7 grams fiber, 300 mg sodium.
—?"The Biggest Loser: 6 Weeks to a Healthier You" (Rodale)
This snack was created by Season 9's Andrea Hough for her dad and teammate, Darrell Hough.
ANDREA'S ROAST BEEF ROLLUPS
4 thin slices (½ ounce each) lean roast beef or lean ham or turkey breast
6 teaspoons horseradish
1 wedge Laughing Cow Light French Onion Cheese
Spread each slice of beef with 1 teaspoon horseradish. Top with ¼ wedge cheese. Roll up. Makes 2 servings of 2 rollups each.
Nutrition information per 2-rollup serving: 80 calories, 10 grams protein, 2 grams carbohydrates, 4 grams fat, 25 mg cholesterol, 0 grams fiber, 150 mg sodium.
—?"The Biggest Loser: 6 Weeks to a Healthier You" (Rodale)
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