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Day 3

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Old 04-03-2013, 07:35 AM   #1
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I am very new to this, can anybody offer any suggestions for what a typical day is like for them. I am finding at dinner when I eat the 8 oz. protein, I have to gag it down, it seems so much to me. Any advice would be great.
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Old 04-03-2013, 07:51 AM   #2
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Quote:
Originally Posted by CherylD View Post
I am very new to this, can anybody offer any suggestions for what a typical day is like for them. I am finding at dinner when I eat the 8 oz. protein, I have to gag it down, it seems so much to me. Any advice would be great.
HI and welcome!

You do get used to it. I ate more chicken,fish and shrimp at first. Lighter
to get down than heavier meat like beef or pork.
But now I look forward to a grilled steak, LOL!
You can also have a couple oz of your protein with your lunch or as
a snack to break it up alittle.

Good luck! stay OP!

D
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Old 04-03-2013, 08:01 AM   #3
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hellllooo! and welcome!!!

i never have any problems eating my protein.. it just means more food. haha

but just like DRegan said you can break it up throughout the day it will probably help with midday cravings as well
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Old 04-03-2013, 08:16 AM   #4
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I didnt' think I would have any problems eating all that protein either. But, I think part of the problem is I don't know how to cook low carbish, everything I have made so far has tasted very dry to me. That is good to know I can split it during the day.
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Old 04-03-2013, 08:46 AM   #5
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Also, make sure you're weighing your meat raw.
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Old 04-03-2013, 09:07 AM   #6
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my staple proteins have been salmon (1x a week), chicken tenderloins or breasts and either flank steak or some type of steak. When I buy I try to put in a ziploc bag with seasoning and some olive oil. I use Emerils Original alot or will mix cumin, coriander, chili powder, sea salt and pepper. Curry with salt and pepper is also good. One of the ways I keep my meats from getting dry is not cook them all the way.. let them get enough color in the pan and then nuke in the microwave for a minute or so.. keeps the chicken and fish still very moist but you have added the flavor from the pan.
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Old 04-03-2013, 09:13 AM   #7
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thank you very much for all these helpful hints. That is one thing I am doing wrong is I am weighting the meat after it is cooked.
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