Quote:
Originally Posted by noahsmama
The biggest change for my from pre-conditioning was the fact that you're not allowed to have any potatos, rice, pasta, or carrots any more (and from what I understand they won't be allowed until some time in to or after stabilization). Be ready for LOTS of veggies!! I totally wasn't prepared for the serving sizes of raw veggies/salads. I was moved to the green menu today and you're required 8 oz of raw or 4 oz. of cooked for lunch/dinner. It's sometimes SO overwhelming! Yesterday and today at lunch I actually had to toss the last part of my salad because I physically felt like I was going to get sick. Has anyone else felt this feeling? It's kind of scary.
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Hey Noahsmama,
I definitely felt the same way about lettuce - who knew just how much 8 oz of lettuce would amount to - it's huge! The first few salads I made were with L&T only, had no cucs, and it was so big I had to put it in a mixing bowl. I was seriously nauseated eating it with barely any dressing and thought I was going to toss my cookies or veggies rather before I could get to the bottom of the bowl. This seriously turned me off from salads for a while. It became painful to even think about eating my salad at lunch so often that instead I just stopped having it and resorted to cooked veggies instead.
Thankfully I like quite a few cooked veggies - broccoli, cauliflower, yellow squash, zucchini and green beans so these are my staple, I can tolerate the spaghetti squash. Sometimes I'll have 4 oz of raw veggie and 2 oz of cooked as a way to break it up. I've given up on the salad dressing hunt, instead I mix up a salad dressing cruet of vinegar with about 3 tbsp of olive oil, add freshly chopped garlic and italian seasonings and store in fridge. I know I am getting less than 1 tsp of oil per serving when I shake it up and measure out 2 tbsp of dressing for my salad based on the proportions/ratios.
Something else you may want to try is broccoli with "cheese sauce". It would go well with cauliflower as well if anyone is brave enough to try it. I'm on the Beige menu so I have 6 oz of protein, Basically I take 2 oz of cheddar cheese (equiv to 4 oz of reg protein) and 2 oz of cottage cheese. I use a fork to mush the lumps of cottage cheese until fairly smooth, add the cheddar and microwave for 30-45 seconds until creamy and melted. I then dump in my 4 oz of steamed broccoli, stir well and enjoy! This was a fave lunch for awhile b/c it was good and quick. I had to cut it out b/c all the cheese was seriously slowing down the GI Tract and I was afraid it was slowing down my weight loss as well so I've backed off the cheese some :0).
Anyways,
try this out, you might find it to be not so bad!