I'm going to weigh in tonight . . . I'm off work until next Wed. - so want to see where I'm at but determined NOT to get in the tired ole cycle of being disappointed by the scale - dying to move my ticker thingie tho'!!
What I want to take with me thru tomorrow and also the week that I'm off-bottom line-is how good I feel.
If, God Forbid, I STAY at this whopping 245#'s, at least I feel better in TWO DAYS of Induction than I've felt in a longlong time. I don't want to lose that with some mindless eating.
Starchy carb loading makes me feel like crud.
Bingeing on sugar carbs makes me feel even worse.
Eating "small" amounts of either - makes me feel "deprived" at this point - and leads to eating LARGE amounts of something I don't even want later on.
It all seems so simple when Posting on this Forum, LOL!
(BTW Sherry . . . I think we may have the same in-laws!!!! My MIL is a fantastic "country cook" . . . one of my first meals there consisted of fried potatoes and pinto beans as the sides! Chocolate cake for dessert---my FIL topped his slice of cake with scoops of pinto beans!!! ummmmm, yes - in the spirit of things, I followed suit and actually LOVED--HA!) You're wise to plan ahead!!!
I think its two cream cheeses for two heads of cauliflower - almost a whole stick of real butter and a little cream for consistency of sauce. I remember also using 2 lg frozen bags of chopped cauliflower. Season with white pepper, onion powder and garlic powder as you simmer. Have the cauliflower draining really good and then whip if you want lump free or mash if you like the lumps---I liked to cover the top with paprika and dashes of cayenne.
The recipe section here was great - I cancelled my plans for the cauliflower potatoes and am gonna try a new one tomorrow to get that special "comfort food" feeling: MACAFONI & CHEESE
It's made with tofu, so know I will be feeling exotic.