It's time for a new week of talking On-Plan! This is the place for South Beach meal plan and food support, encouragement and questions.
Anyone, from any phase (1, 1.5, 2, 3, etc.) can post, and those who are new to 3FC are especially encouraged to do so!
This thread is for questions, sharing advice and strategies, and encouraging each other to stay on plan. It is not for chatting about daily life unrelated to this topic. Members have indicated that they would like to have chatting remain in the Daily Thread, so any posts that are off topic or chatty will be moved by the mods to the Daily.
People in different phases of South Beach post here so it will help everyone if you indicate what phase you're in when you post. Thanks!
While you may certainly find, from time to time, the need to ask for help after going off plan, remember that this thread is about staying on plan. When you share details of off plan foods you've eaten, it can upset, tempt, and otherwise frustrate other members, so please keep these details to a minimum.
So, share with us: How are you staying on plan this week?
As I recall, the original On Plan Thread was created so that Beachers in all phases could post and receive support in a format separate from the daily chat. This intro was written by our Moderator, Cottage, and was copied and pasted by whoever chose to start the next weekly thread.
I'd love to see it be a part of the weekly thread again...
I have several big weeks ahead and I recognize that planning ahead is going to be my key to successfully staying on plan. This week I start work tomorrow and will have only Thursday and Friday off before my contractor friends show up to help complete a renovation project. They will be living with us for the 7-10 days it takes to finish.
So, I'm pretty set to stay on plan this week. I (like Chickadeee) don't get time to eat lunch at work and so I've stocked up on yummy local pears and WW english muffins. It does work for me to slice my pear and toast my muffin at work for eating in between.
In the past, it has worked quite well for me to have that large salad right after getting home from work. I think I will start that again this week because I've been slipping on my salads lately.
Today, in preparation for next week, I started cooking/freezing OP meals for our guests/helpers next week. I recognize that we will be more likely to go out...or order pizza...unless I have a healthy option already prepped. I have 5 days planned and partially prepped and thought it through to start our week with the meals that would provide handy leftovers for the guys at lunch.
This menu includes more meat than we usually eat...accomodating our guests.
Mon.-Buffalo Chili, cornbread (I'll make one batch of "mock cornbread")
Tues.-WWSpaghetti w/homemade sauce, salad, garlic bread (WW)
Wed.-Reuben sandwiches, veggies, salad
Thurs.-Mexican....refried beans, WWTortillas, guacomole, salad and homemade salsa (I'll also cook eggs for the guys)
B: egg scramble with green peppers, onions, lf ham, lf cheese, V8
S: cashews, hot tea
L: homemade veggie soup (broth, broccoli, cauliflower), whole wheat toast
S: celery and cucumber in hummus
D: chili over romaine, dollop of lf sour cream
D: sf jello cup
B. Oatmeal with flax and almond milk
L. 1/3 cup cottage cheese with 3 italian plums
S. Out - family birthday celebration and probably a cupcake. We are a small family so there arent too many celebrations.
Trying to stay away from scale. I am obssed with it