Define ignore- if you mean have a little of this and a little of that- I'm sure you'll be okay- but if you just eat and eat and eat- then I'd say no.
I plan on sticking to my diet as close as possible on thanksgiving BUT I still plan to have a little bit of mashed potato's and gravy, a bit of rice, and load up on turkey and salad. I also will have a slice of pie and that's it. So while I'll indulge a bit I will not go crazy.
I'm a firm believer in "the road to H#@% is paved with good intentions". I personally don't make "exceptions" for holidays, birthdays etc. I know me and it would be way too easy to over endulge. One day of "just a little of this...just a little of that"...could mean days, weeks or months off plan.
Kim has a really good point : BE HONEST WITH YOURSELF
Are you the kind of person who One Day becomes one day of endless pigging out totaly out of control?
If you have the One Day does it lead to Two and Three and going totally off kilter?
I'm less extreme than Kim, but I know myself. I can go out for a special event and have just a bit more than usual and get right back on plan afterwards.
Still, most of the time I choose to stick to the straight and narrow - that's usually the easiest path for me.
Do be aware that even one day of carb indulgence can put major pounds on the scale (most of it is water, but it's discouraging) and it might take you a week of induction eating to get back in the groove - go through carb cravings again etc.
It was mostly the pie I was thinking about... haha! Pumpin pie has about 29 net carbs. I guess if I keep the dinner to 15 carbs I can eat a slice and stay under 50 carbs for the day.
YOU are the one that chooses what goes on your plate. There are a number of things you can serve at thanksgiving which will allow you to have a full plate and a good day without eating a huge number of calories/carbs. Fill up your plate with yummy white meat turkey and veggies. Here are my rules:
1. leave some of the vegetables unbuttered (let them butter their own veggies if they want it).
2. Avoid breads. They may fill you up for the moment, but all that fine-ground flour will just leave you hungry sooner. ESPECIALLY if you're on atkins and aren't used to bread.
3. If you want gravy, measure it. I make my own plate in the kitchen with measuring spoons/cups so I can count the calories. Trust me, everyone understands!
4. Avoid anything sweet. Sweet potatoes, deserts, etc. If you really want these things, measure them and DONT eat more than one serving.
5. Veggies, veggies, veggies! All that fiber will help to fill you up. Eat plenty of veggies and turkey before you eat anything else- it turns out you might not want the other things after all!
6. Eat during the day BEFORE the meal. Most people skip breakfast and/or lunch, thinking they want to save their calories for a huge dinner. Terrible idea. You'll be so ravenous that you'll eat more than if you had three meals. Have a protein and fiber filled breakfast and lunch. I have oatmeal, beans, veggies, etc.
You'll be fine. Trust me, it feels much better to eat wisely than to binge. It can be a tough mental blow to recover from if you binge.
OR, you could go the route that many of us do- realize that this is a lifestyle, not a diet, and that you're going to need to indulge on special occasions. I've also done this, for example on my birthday. In this case, you can eat more without making yourself feel guilty over it. However, the key to this is to avoid the full on binge. Just because you're having potatoes doesn't mean you get to have pie. And just because you're having pie doesn't mean you get to have three pieces of pie. Indulge while making the choice not to go nuts.
I'm one of those who can't indulge, ever. One indulgence (July 4, 2003) led me to regaining the 100 lbs I'd lost plus about 75 of their friends...well there was a bit more to it than that, but I do remember the one time I let myself go...then that was it. I have so much respect and admiration for those who can have one off-plan high-carb treat or meal then get back on. I can't. Only you know what will work for you...but do be careful.
I plan to make turkey and all the stuff hubby and the kids would want. But I plan to only eat a salad, turkey, and cheese. Not sure what else at this point because I'm on my last week of induction, so I'll know then what I can have.
I agree with the others though.
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
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CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt (see my comment below)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended
With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is pretty close to the Libby's pumpkin pie filling recipe. I think I will use more cream instead of the 1/4 cup water next time. The carbs per serving would still be the same. I thought this had a bit of a salty taste with the 1/2 teaspoon called for, but the amount of salt is what every pumpkin pie recipe I've seen calls for. I will cut it down to 1/4 teaspoon next time.
Thank goodness we can have pumpkin in all phases of Atkins!
I think Thanksgiving is pretty easy...turkey & veggies plus the LC pumpkin pie. Will probably wait until November before planning my menu out and see what rung I'm in then.
That pumpkin pie looks SO GOOD it's even worth eating some Splenda! I even have a can of pumpkin someone brought me from the States & since my husband HATES pumpkin that recipe is ON!
Do you know if it freezes? That would be ideal for me!
Do you know if it freezes? That would be ideal for me!
It freezes well. The problem with freezing most pies is that the crust gets soggy. We don't have to worry about that with this recipe. I cut it into serving pieces and wrap individually.
Thanksgiving?
