Quote:
Originally Posted by jordanna
Sometimes I like to have pickles, tomatoes and onions along side a home made burger or two with a bit of low carb ketchup - who needs a bun and it's like not eating veggies at all. You can even add zucchini & leaks to your ground meat to incorporate a bunch of veggies so you won't even notice they're there!
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It isn't the same as bread but, when I want to hold a burger in a bun like way, I grill two large portobello mushrooms, then put everything else between them. It works pretty well.
Quote:
Originally Posted by AugustBride
HI Ladies,
I am not feeling like cheating but I am getting muscle aches in my legs. I took a leisurely stroll last night...about 30 minutes. Did you or do you get these pains. I imagine it's just that my muscles aren't getting enough nutrients. I am eating everything I should per plan...except for the lunch time veggies.
I have sighed up for fitday...which is really cool way to review what you eat.
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If the potassium doesn't work (use the extra for only up to 3 days unless you see a result according to my handout instructions), try increasing magnesium. You can buy magnesium supplements at a health food store. For some people, they will cramp when they are magnesium deficient.
Quote:
Originally Posted by elle12
Is there a magic # of carbs we should not go over a day?
Elle
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25 net carbs is what I have heard or 40 total carbs I don't know which is right and it may be something you play around with to see where you lose best.
Quote:
Originally Posted by in it to THIN it
Hi, everyone,
Well I had another weigh in and this time I had gained 2 pounds from last week! How is this possible?! I didn't cheat AT ALL. I was so distraught and of course I did A LOT of emotional eating yesterday and today. I hate it that I did it and I just see money getting flushed down the toilet when I cheated. I decided I needed to get on the boards and write about it. I don't want cheat and I feel HORRIBLE for eating horribly for 2 days.
Any advice or encouragement would be appreciated!
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Don't be discouraged!
The scale only marks a point in time. It doesn't account for a different set of clothes, time of day, if you have eaten much of your meals before hand, if you are eliminating well, if you had a lot of water or liquids before the weigh in (did you know a 1/2 gallon of water is 4 pounds! That is only 2 liters of water and we get more than that a day!), and, it fails to report... "no worries, your time of month is just around the corner. for that we give you a 2 pound handicap!
" It is just a number, a number that will change again, the next time you step on the scale. My objective is the beginning to end of month. I watch the days, track the weeks, and cheer for my month. It is really the best indication of how you lose on a continual basis.
Quote:
Originally Posted by llmw1951
Veggies, Shrimp & Chicken is really good cooked on the Grill! You can cut Sweet Potatoes up like French Fries & Grill them in a basket they're Yummy! Hang in There!
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I don't know about anyone else, but I am not allowed sweet potatoes or other root potatoes on my sheet. Does anyone else get sweet potato??
I am sad. I love sweet potato!
Quote:
Originally Posted by torchlaker
Geez...I have gone to stores looking for my beloved rhubarb (I think it is PAST season here). I KNOW I won't find Kale..where is THAT recipe? Wonder if spinach would work?
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I have bought my rhubarb frozen and I know the frozen is available to buy online too. The Kale recipe works for any hardy green leaf (mustard, kale, dandelion, chard, etc.) I am not sure how it works on spinach.
Here is the link for the kale chips recipes (see post 20) I think a few other people posted their recipes too. I put all my stuff in a bowl and toss it like a salad then lay it out to bake. For me, it seems to get thing more evenly coated.
http://www.3fatchicks.com/forum/idea...pes-2-a-2.html
Quote:
Originally Posted by BrittStar027
Today was MUCH better. Made some egg salad with WF mayo and rolled it into some pieces of iceberg lettuce. Very yum!
So what is the difference between turnips and rutabaga? I bought purple top turnips and yellow turnip. I'm not sure which is ok? Anyone have any info???
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I love to stuff hollowed cucumbers and celery sticks with egg salad. It is a nice change of pace!
From various sources:
A rutabaga was called a Swede or yellow turnip, until 1967 when its name was changed to avoid confusion with the turnip. Rutabagas are larger, rough yellow fleshed with a light purple top.
A turnip is a smaller cousin of the rutabaga. It has smooth, white flesh, with a purple trimming. It has a sharper taste and is most frequently available during the summer before the new crop of rutabaga. While the flesh of Turnips remain whitish after cooked, the Rutabagas changes to yellowish-orange after cooking. Coming to flavour, the Turnips have a bitter flavour than the Rutabagas. In sweetness, the Rutabagas are a bit sweeter.
Coming to the green leaves, the Turnips greens are widely used than the Rutabagas greens. Though Rutabagas greens are also served cooked and the tender leaves are used in salads, the Turnips greens are more a favourite.
They are often grouped with parsnips and vary widely in carbs. The least carbs are for the turnips, in the middle for the rutabagas, and the most for parsnips (too high for this plan and quite similar in carbs to carrot and potato). Rutabagas are wonderful substitutes for potatoes in stews and casseroles. Turnips are a little sharper in tast. You can cut some of the carb values by using any or all of the above root veggies mixed half with cauliflower, then mashed. Cube up the root veggies, nuke with a tiny bit of water til about tender, then throw the fresh cauliflower, cut into florets, on top and nuke til THEY are very tender, then drain well and mash right in the same dish with an immersion blender or a hand mixer, adding the a little olive oil (butter or cream if you are comfortable with it. I don't have a problem with these once in awhile in small quantities because the recipes on Dr Tran Tien Chanh's website use them.) A little salt and freshly-ground pepper and you're good to go.