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WooHoo Jordana, I'm so excited for you. How wonderful.....
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I Bought Some Peel And Eat Shrimp From Publix Fro Dinner Tonight. Is There A Limit To How Much I Can Eat? I Was Going To Steam Some Spinach To Eat With It. Walden Farm Dressing On Top? Idk How To Cook So I Need All The Advice/tips I Can Get.
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To neeseebaby22 in the meantime it might be helpful to you to review previous posts. showgirlaz posted the links on p.1 of this thread.
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There is a topic on here (2 i think) all about recipes for IP. Check it out, it will be helpful. I too used lettuce as chips for the first week but then I got tired of it. So now I use ice chips. Don't know if you have a Braums down there but I buy a bag of ice from there and its really good. Kinda soft/small pieces. I have also found trident cinnamon gum that we can chew and that helps me out when I get hungry. Oh and I go thru a bunch of pickles during the week too. Dill pickles count as a veggie for us, just make sure that you read the label and make sure they don't have sugar. Don't be afraid to ask questions on here. Everyone on here is soo helpful. I'm doing this through the IP website so I don't have a coach to go see, just one I email. This website has helped me way more than my "coach" Just stay focused and you're gonna do great!!!:goodluck: |
I'm working on posting the Rhubarb Crisp recipe - I just had it for lunch and it was beyond delicious!
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Back from WI #5 and down 1.2 lbs and another 3.5 inches for a total of 23.7 lbs. and 26 inches!!!!!!!!!!!! Yahoo IP !!!
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I have the Rhubarb Crisp recipe up on my blog - with pictures if you want to check it out!
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TMI question but has anyone else noticed ....
that the lettuce you eat comes out the same way it goes in.
Is this normal to have undigested food. TMI I know but I had to ask. :o |
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I have a social thing tonight that I am thinking of just skipping. Food is being provided, and I would have to bring my own. I have already done that a couple times this last week, and I just don't want to have to explain again why I bring my own food. This time it is just easier to not go. I can't decide. :(
Carla- You have really lost and it seems fast! I see different things about going to phase 2, but most do okay and still lose slow. It is inevitable that we have to go to that phase. Novak- You too have phenomenal losses! I bet you can hardly remember being so much heavier. Jordanna- I too have about the same lbs to get to Onderland. For me that will be a huge milestone. I have tried in the past so many times and fell short. Congrats on the confidence in you by your coach. Carla(showgirl)- Thank you for sharing your feelings about living with extra weight. I can really relate to many of the things you said as I am sure so many of us can. |
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The first thing I would recommend is to get some good basic ingredients in the house both for your IP meals and to begin some cooking: --2-3 different olive oils (I have regular, kalamata, garlic infused and blood orange infused right now). The oil will impart different flavors to your foods which will give you some variety, you can use them in salad dressings and in saute veggies and for your IP omelette. --3-4 different "extracts" like vanilla, almond, rum, peppermint, etc. These are great for jazzing up your IP drinks, but it only takes a DROP (very strong stuff, and be sure you read the label and don't get sweetened ones) --some basic spices (and if yours are more than a year old, treat yourself to new ones, they will taste different) I would start with nutmeg, cinnamon, ginger (for mixing and matching with the IP puddings and shakes); and then curry powder, rosemary, thyme and a pepper mill with peppercorns (it will taste better than pre-ground); fresh or powdered garlic; and try adding these in different combinations to the soups. --And get 2-3 vinegars to play with too. I have apple cider vinegar, white wine vinegar, and a no-carb fig vinegar along with regular white vinegar. --And lastly, if you can find them and they are not too dear, you can buy some specialized sea salts, many of which have a variety of flavors (smoky, sweet, etc) depending on what water they came from and how they were dried. I get mine at a place in Portland called At The Meadow. They come in different grain sizes and if you wait and sprinkle them on at the last minute at the table they add some crunch and zing! in your mouth. Once you have some basics on hand, it's kind of like playing around with a chemistry set... you can branch out with these basics and use them to prepare your veggies (saute zucchini with the garlic olive oil and a sprinkle of rosemary; steam your broccoli with ginger in the water, then top with tamari; grill asparagus with a little blood orange oil and garlic; cut thick slices of cucumbers, lay them on a plates and sprinkle with rice vinegar and kalamata oil and big chunky sea salt; toss a salad with a mixture of rice vinegar and tamari; steam cauliflower and mash or food process to a chunky texture and add some curry powder and a bit of garlic infused oil; ) Just start mixing and matching to see what you like. This is all very simple but a good way to start. Here is my favorite simple bbq chicken: Chicken thighs or legs smoky paprika sweet paprika (be sure they are salt free and no sugar, just pure paprika) olive oil Lay the chicken on a cookie sheet or plate. sprinkle heavily with a combo of the 2 paprikas--enough so the surface is at least half red or a bit more. Flip them over and do the other side. Let them warm to room temperature (about 30 minutes). Get your grill really hot and use a paper towel or pastry brush to brush a little oil on the grill (be careful!) Put the chicken on for about 2-3 minutes and let it "sear". Flip it over and sear the other side. Turn the grill down (or move the chicken off to the side) to a medium low and cook for about 30-40 minutes until done (slice into a thick part and see if it's white or pink). Turn the chicken over about every 7-10 minutes, the heat should be low enough that it is very slowly getting browner. About half way through brush a little olive oil (just once!) on the chicken. Sprinkle with smoky sea salt at the table and serve with red cabbage cole slaw (chopped real small tossed with rice vinegar and a small amount of oil, fresh ground pepper on top). your own bbq picnic! |
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