Fabulous at Fifty+ .... A home for those of us 50 and older on IP! VOLUME 11
 

Welcome to the Vol. 11 home of Fabulous at Fifty + !!

started by DanafromAustin

This is the place to share our thoughts, ideas, challenges, frustrations, and most importantly our joy of being 50+
LOVIN' LIFE and on IP. Welcome everyone! :grouphug:

:) :) :) :)
i'm smiling....Vol 11!!! as you wish :)
much love ladies!!!!!!!!!!!

Oh Rainbow, I missed all your flourishes!
Nobody flourishes quite like our rainbow!

i am so excited to see your progress over the next month!!!!!!!!!!!!!!!!!!
:dance: :dance: so very proud of you and i know that you will find a way to get to your goal....you will do it!!!!!!!!!!! i have much faith in you gf!!!

Thank you Rainbow! Welcome back!! I have missed all the colors and embellishments :hug:

I found rhubarb for $1.99 a lb today. It was beautiful and fresh, I must have bought 10 pounds. I got it washed, cut, and in the freezer. I'm tempted to go back and get more. Of course I had to microwave a bowl to test it out, it was delish!

i have been trying to come up with a recipe for rhubarb strawberry pudding...using EAS strawberry protein shake...and frozen rhubarb....but have not tried anything yet. i am still trying to formulate in my head...to use gelatin...or what to use to thicken it. any ideas??

So many threads to keep up with..LOL Good to see you again Rainbow :D

I'm so jealous! Have not been able to find fresh that is actually ripe and the frozen is proving elusive. But that's it - we're going hunting tomorrow and I WILL have my rhubarb!

I'm purposely NOT using protein pudding.
That way it can just be a veggie and a side.
It would certainly work WITH the strawberry pudding

Here's what I did:
8 c chopped rhubarb (I'm using fresh right now...it is in season!)
1/2 c water
in the microwave til soft

Put it in the Vitamix with 1-2 Pks knox gelatin (I actually used Great Lake bulk gelatin) One time I used 1 Tbsp and once I used 2. It was more "custardy" when I used one.

Add sweetener. I added stevia and Mio
Next time I'm using stevia and plain koolaid (or WF strawberry could work, I'm just trying to reduce splenda/sucralose)
Blend all in Vitamix
Pour into eight 1 c ramekins (mine are little dishes I got from Pampered Chef. They have lids)

Your description will be much cooler...pics and all!

I found mine at farmer's market.

Thanks! It's maybe a month old, but close enough to where I'm at right now size wise. I'm really tempted to get to 177 where I will be indeed halfagain :-)

Thanks :hug: I expect I'll get below goal at least 3 pounds, that is if my averages still hold true. If not, I'm still going to phase off, I should still loose a bit in P2 I figure.
Love you too! I was just thinking about you this morning :-)

Yakima Fruit Market was where I found it. I hope that helps. The different varieties look different. The type I found today had a lot of green to the stalks, my Mom's is more red throughout with some green at the ends. Earlier this year the selection in the grocery store was very thin, which I don't think was mature enough, but this stuff at the fruit market was really nice.

I read the first harvest is the reddest. Subsequent harvests are less red

We had planned on hitting the Farmers Market tomorrow and if there's none there we still have several stores we haven't hit yet. All this talk of rhubarb has me hungry for it now!

Gee, I haven't had rhubarb since I was a little girl and my mother used to make it. Now I'll have to look for it and try it!

Hi to all of you! Welcome back, Rainbow! How was England?

I have no idea why, but rhubarb was off my radar until I saw you post about it in this forum. Wow, what I have been missing--it is so good! Thank you so much!k

DH is going to plant it so I can have it for free. He says it is easy to grow and keeps coming back.

Thank you for the recipe. I get Lorann Oils (which are not oils, just flavorings) and have used the strawberry one with rhubarb. I use both liquid splenda and stevia together to get the balanced sweetening I love.

You're all making me want to try Rhubarb...I remember it as a kid in pies...but not much else!


Quote from Evepet on closed thread:
Originally Posted by 65X65 View Post
Recently read 2 things some may be interested in:
"Syndrome X" by Jack Chellem, Berton Berkson MD and Melissa Diane Smith

And just Reread: "The Thyroid Diet" by Mary J Shomon. This all makes more sense to me now.
Thx! I'll add those books to my 'must read' list. I love reading books like this - there is so much to learn - and understanding how all the pieces of the puzzle fit together re healthy eating certainly reinforces my good intentions.
__________________





I invite you to visit my blog at http://diettalktoday.com It's focus is on helping those who chose to use alternative products.

Started P3: March 18/2013
Started Maintenance: April 1/2013


There are several other books by Dr Jennie Brand-Miller that also look like must reads for me...I just ordered one of her shopping guides. She is from Australia-The University of Sydney publishes an online newsletter with information on GI. They are doing so much more in other countries with GI food labeling.
BIO-
Professor Jennie Brand-Miller PhD, FAIFST, FNSA holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.Professor Jennie Brand-Miller PhD, FAIFST, FNSA holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.

Wow look at you! You go girl!

Welcome back, rainbow!! Have been thinking of you a lot especially since finding an English food section at Meijers up here and buying a pack of Malteasers. One a day, if that to stay "good"

I guess it took a new volume to get the fabulous to start posting. Glad to read all the great posts.

I am learning, like evepet , about the does and don't of maintenance. Mine is, keep the meals balanced. The few times I've not , I notice more cravings, more hunger. Yesterday we were out at a car show. Was able to get some bbq , no bun, added lettuce, tomatoes, and pickles. Was proud of myself, but between it not being as balanced as I'm used to and hours of walking, I was famished when we got home. Reached for chocolate and found that made it worse. Grabbed a handful of nuts and that protein and fat did the trick. I don't Ike that out of control feel. I've run into the same situation when I strayed from the P3 breakfast balance. Now, this is me, but I wanted to share.

WInter has returned. We had rain and now the temps are dropping into the 50s. Lows in the 30s tonight. Brrrrrrr.

Have a great Sunday.
Molly

Hello all, happy Sunday! Glad to see our new thread started, now to concentrate on some great losses.

Interesting information. When we were looking to plant some I saw the different varieties had different coloring descriptions. But it would also make sense as the first picking probably grew in cooler weather, possibly slower. I'm making up all these thoughts of course... now I need to go research just because I'm curious. I understand it takes a couple years for the roots to get fully established, I'm going to plant some this fall (get some starts off my Mom's, since that will have a sentimental attachment as well). I don't know what variety her's is though. It sure grows gangbusters and is very tasty.

:-) I hope it's as good as you remember. when I was a kid Mom would pick a stalk, cut off the ends and give it to us to eat raw sometimes. Sort of our own version of Sour candy (if any of you have tasted those kids sour stuff - wow they make you pucker!).

Goldilocksinct, I'm glad you found something new to enjoy. I will have to give the flavoring a try.
Okay - I'm hearing a BAKE OFF coming up here :-) I say when we all get together on that cruise (someone, quick! win the lottery!) Hmmm then again with the cruise ships making the news lately, maybe we should all fly to Hawaii or something like that.

We used to get cable TV where they had the chef's competing with a secret ingredient for the night (Iron Chef it was called). I wonder if they ever did rhubarb :-)

Thank you! I feel so much better.

Hi Molly. So good to hear from you. I appreciate the insight on how maintenance is working. I started to write I was concerned over maintenance, but heck we all are. It's good to hear what you have found that helps for you. Brrrr that I cold! I hope you get some warmer weather soon.

A1Texan, I saw your crisp recipe on another thread. It looked really good. Lisa has a tasty one going, Rainbow is putting some thoughts together, and Goldilocks has one too. I know I've missed some other's thoughts on how to cook it. I'm not good at planning ahead (not good for maintenance I know - I need to get better) and so my rhubarb is pretty basic. I put a cup (frozen usually) in a taller bowl, microwave it on high for 4-1/2 minutes, take it out, add ~3 teaspoons of raspberry or strawberry WF spread, mix it around to melt it in, and then I eat it warm. It always satisfies. I like things on the sour side though, then too I guess some sweetener could be thrown in for those who need it. I wouldn't call that a recipe though, it's a down and dirty, heat and eat sort of thing lol - right up my alley. Amongst you all though, I am rethinking it and may add flavoring and/or cinnamon to the mix next time. I haven't needed xanthan gum in there, but suppose it would thicken it up if I wanted to play with that.

Wow it's going to be pretty today outside. I hope you all have a lovely day too.
Barb

I have to admit, I need to refocus my focus on getting my water in. It's been a chore lately. :hug::hug: great to see you Teena!

Good morning!

Hubby went to pick up milk early this morning and saw fresh rhubarb in the produce section - hooray! And being so sweet he bought some - a total of 4 stalks. It's the thought that counts, right? We will be heading back to the store for more, of course.

Good morning everyone! Happy Sunday!

Yes, being in maintenance is a constant learning curve. But I'm happy to do it! I, too, find that when my snacks have protein, I'm happier. Also I found that when I eat balanced meals (like P3 breakfasts, lunches, and dinners with the few added "extras") I am happier and not as hungry.

Low 30s! Wow! Stay warm!

Yup, that's what we did with it!

You look fantastic, Barb!!!!

Hi Fabs!

I just listened to a Fabulous webinar about female hormones and fat loss.
It will only be free until tomorrow morning (Monday 9 am PT).

The host is a guy I follow frequently b/c he has so many natural health folks on his podcast. I've even gone back and listened to almost all his old episodes. I've learned TONS from both him and his guests.

Just thought I'd share, in case anyone is interested. There is menopause fat loss and cellulite info, as well.

Halfagain - I haven't thought of using xanthan gum to thicken it up some. I may try that on the next batch. Thanks for the suggestion

http://lowcarbdudecom.blogspot.com/2...ummery-in.html

i found this....let me know if you experiment :)

OMG - I just put WF strawberry syrup on my rhubarb crisp. I didn't think I could like rhubarb better until now....time to go shopping again tomorrow for more ...LOL

Thanks Rainbow. When I buy more rhubarb this week I will try this. It sound great..!!!

I just had rhubarb with vanilla pudding - I am in heaven.

I agree! Though I'll probably be trying it out after my business trip. Rainbow it sounds great. Thanks for the link.

Let us know how it goes A1Texan :)

Mmmm that sounds good.

i brought some malteasers home from england..and promptly opened them and put them into a container in the freezer!!!! a few at a time...is my splurge! haha they are addictive indeed!!

First full day of summer break :carrot:

I had grandiose plans for what I would accomplish.
I'm really good at wasting time (or is it relaxing? :) )

I am not good at planning ahead, either, so I will have to give this a try! Thanks Barb!

I'm new -- so are ALL the WF products allowed?

Margaret

Hi Margaret,
You have to watch the WF stuff. They have some sugar free varieties that are not allowed. You want the ones that are 0/0/0 (zero carb, zero fat and zero sugar) Some taste pretty nasty to me, others I like. As far as general salad dressing goes, most people seem to like the 1000 Island, and I did/do, but my favorite (and others will cringe) for salads is the Balsamic Vinegar one. I like the italian as well. The fruit spread is very thick, like a jelly and it is an odd consistency, but it adds the fruit flavor and sweetness. The strawberry syrup is a easier to add/mix in with rhubarb, but I am sort of liking the raspberry fruit spread in my rhubarb for a change. Good luck! Let us know what you think when you try some out.

Barb

Good morning!

I like the pancake syrup and the bbq sauce. The Thousand Island is good on Big Mac in a Bowl and the Italian is ok, Those are the only ones I've tried since I try not to use very many extras.

:welcome:
You've come to the right place for support, answers, and advice.

Any items with zero fat, carbs, and calories are considered free, but it is best, as in everything in life, to use in moderation. 3 or 4 servings a day.

Molly

IP has done something curious with the new protocol that came out in Feb.
They took the 0/0/0 (carbs/sugar/fat -not 0 cals) off the sheet.
From what I'm hearing, most clinics (including mine) are still allowing WF products but not the Mio and other additions.

I asked about it and the only explanation I got was that they were trying to keep it "cleaner".

So, now even 0/0/0 items could be considered a "cheat" :(

Lisa, congratulations on being on summer break! I've been on it for a couple of weeks now, although I just started a bit of summer work with one grad student. But basically I'm on Summer Schedule, and it's great!!! You deserve some days to relax and waste a little time doing things that make you feel good. (Shopping, for example...)

I've got one more week and a half at home before I start some travels. Right now I'm catching up on reading, going to yoga and swimming, doing some projects, and just relaxing. It's great!

Also, I want to thank you for posting the new protocol sheets. Even though I'm on maintenance now, it really helps to see the new sheets and the info. I'm also kind of "coaching" a few people, so this helps tremendously!

Enjoy the day, everyone! :wave::wave: