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IP Daily Chat Thursday 7/25/2013

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Old 07-25-2013, 09:19 PM   #61
4/13-11/13 77lbs Loss
 
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Originally Posted by LAMinnich View Post
Thanks! This gives me a good place to start. I have to say that I am hesitant to try anything else from WF after trying the honey dijon dressing, yuck!! But I am bound and determined to find another salad dressing besides the Greek Lite, I'm sick of it already.

Has anyone used the Heinz low sugar ketchup? I haven't been able to see the whole label but it is supposed to be low to no carb too.
It's 1 carb per tablespoon, no sugar added and has sucralose as a sweetener. I really like using it. I make a sugar free BBQ sauce using it as base. Just remember to account for the extra carbs when making your meal. I usually reduce my veg serving by 1/4 to 1/2 cup.
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Old 07-25-2013, 09:22 PM   #62
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Originally Posted by nalaroo View Post
It's 1 carb per tablespoon, no sugar added and has sucralose as a sweetener. I really like using it. I make a sugar free BBQ sauce using it as base. Just remember to account for the extra carbs when making your meal. I usually reduce my veg serving by 1/4 to 1/2 cup.
Thanks! Any chance you'd be willing to share your BBQ sauce recipe?
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Old 07-25-2013, 09:41 PM   #63
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Originally Posted by LAMinnich View Post
Thanks! Any chance you'd be willing to share your BBQ sauce recipe?
On normal occasions I cut this recipe by 1/3 and only use 1/4 of it at a time. Lots of numbers...hope I didn't confuse you.

This serving size below is enough for 5lbs of ribs to marinate & baste.
2 3/4 cups Heinz reduced sugar ketchup (28 ounces)
1 medium onion finely chopped - rinse onion after chopping if it is too strong
6 tablespoons white vinegar
3 teaspoon Worcestershire sauce
3 teaspoon mustard
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 teaspoon garlic powder - do not use garlic SALT
3/4 teaspoon onion powder - do not use onion SALT
****Taste and adjust seasonings while making sauce.****
If using sauce to dress meat right away, heat all ingredients on stove and reduce slightly. Continue to taste and adjust as you heat the sauce.
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Break after week 36 for injury/surgery (Nov-Apr)
wk 1 -6.2 wk 07 -1.8 wk 13 -1.4 wk 19 -3.6 wk 25 -2.2 wk 31 -vac wk xx
wk 2 -1.2 wk 08 -3.4 wk 14 -0.4 wk 20 -0.0 wk 26 -3.0 wk 32 -vac wk xx
wk 3 -4.6 wk 09 -2.8 wk 15 -3.6 wk 21 -3.2 wk 27 -3.8 wk 33 -0.0 wk xx
wk 4 -0.8 wk 10 -2.0 wk 16 -2.8 wk 22 -1.2 wk 28 -1.8 wk 34 -3.8 wk xx
wk 5 -3.6 wk 11 -3.6 wk 17 -1.6 wk 23 -2.6 wk 29 -0.6 wk 35 -0.0 wk xx
wk 6 -2.6 wk 12 -2.8 wk 18 -2.6 wk 24 -0.4 wk 30 -0.4 wk 36 -2.4 wk xx

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Old 07-25-2013, 09:43 PM   #64
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WI #5 today and I lost 4.2 lbs. That's after a 1 lbs loss last week, so I'm extra happy today On to the next week!
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Old 07-25-2013, 10:12 PM   #65
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I use the ketchup as well. I do a simple quick bbq. Wf pancake syrup, ketchup and a little bit of worcestershire sauce. Tastes pretty good. Sweet and smokey.
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Old 07-25-2013, 11:05 PM   #66
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Haven't seen a response to my earlier question about minimum salt intake per day but my coach is awesome and already responded to my email to her about it today!

She said the Phase 1 sheet used to say 1/2 tsp minimum per day, so depending on how much I'm cooking it might be 1/4 tsp in two meals or spread out a little more if cooking more.
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Old 07-25-2013, 11:56 PM   #67
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Originally Posted by JLUS View Post
I haven't had regular heartburn since I started low carbing several years ago before IP. However, I used to find it was actually high carbs from breads/pastas that seemed to do it for me. I wonder if having 2 slices of bread was just a little heavy for your first breakfast. In P1-2 carbs from grains are pretty limited.

Try the same bfast w/1 slice or no slices and see. Maybe it isn't the fruit after all. You could try making up those carbs in another way (a little oatmeal?)

Let us know what you fibd out.
Thanks, Laurie. I'll try oatmeal tomorrow with the berries to see if I can tolerate it better.
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Old 07-26-2013, 12:14 AM   #68
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Default Extending IP Puddings and Drinks

Anyone tried adding Konsyl psylum fiber to their drinks/puddings? It's sugar and gluten free, and thickens just about anything you put it in. I add a tablespoon to puddings with a little extra water and stevia, to extend them. In drinks it makes them into smoothies. The extra fiber is pretty good for you too.

Also, a spoonful of chia seeds in puddings/drinks is also excellent to extend it, but there's a few carbs in chia.
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Old 07-26-2013, 12:29 AM   #69
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Quote:
Originally Posted by lisa32989 View Post
Try cutting the spinach and see if it helps or if it is the RTD

Some people have to carefully time the vitamins, too
Jodi, Lisa has a point, at about my tenth week I suddenly started having problems with nausea in the mornings, I switched my morning vitamins and potassium to lunch and everything was so much better. I know how weird it seems when something out of the blue starts raining on your day. Hope you figure it out and that it's an easy fix.
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