To stay true to IP protocol, ANYTHING not on the P1 sheet (including dressing) has to be 0/0/0 (0 fat/0 carb/0 sugar) which is why you see so many using Walden Farms!!! Otherwise you would make your own with allotted olive oil, cider vinegar and spices (or keep an eye out on here for dressing recipes... Though they are pretty similar to what I suggested).

FYI - balsamic vinegar is not allowed!

Thanks!

Anyone ever tried Oh Yeah Victory bars? Looks like they're similar to Quest in that they're high protein/low net carbs. They'd be restricted (maybe even super-restricted) due to calories, but reviews are excellent. Folks say they're softer than Quest and no sugar alcohols.

Profile is:

Calories - 200
Calories from fat - 55
Carbs - 28g
Fiber - 20g
Protein - 21g

I ordered a couple of flavors here and will report back if they're decent.

For someone doing the program 100% OP, I'd say to stay away from those due to the sugars. They aren't using stevia, they're using agave syrup (not as "healthy" as touted), evaporated cane juice crystals (sneaky way to say SUGAR).

As someone who avoids gluten, I see these may be helpful to me in maintenance.

Love your posts - very helpful and informative and your pictures are GREAT!! congrats on your journey of weight loss!

Does anyone know of an alternative for the IP rotini???

I get Proti Thin fusilli pasta through Nashua.

I just ordered some proti thing fusilli pasta...should be coming in any day now. I'm looking forward to it.

I realize we are all following what out lined cal intake and carb intake to determine between restricted and unrestricted. However what are most of you using as your general rule as the max limit of net carbs for a restricted item? Are you simply allowing any carb as long as the calories are within 160?
Does that make any sense?
Unrestricted: 8 or less net carbs
Restricted: 9 - ? net carbs as long as it falls within the 160 cal guideline???
Honestly all my alternative products are unrestricted b/c I don't feel comfortable with just assuming on this. Please voice your opinion.

Willsea

From post #4 in this thread:

--------------------------------------------------------------------------------

I also found this quote from Scorbett1103:

Whenever you are looking at buying alternatives, you have to check the nutritional information on EVERYTHING. I have posted here a few times what the guidelines are:

under 200 calories per serving

less than 30% total calories from fat (take the calories from fat, multiply by 3 - if it's lower than the total calories you're fine)

Less than 17g NET carbs (subtract Dietary fiber from total carbs)
8g or less NET carbs = unrestricted
9g to 15g NET carbs = restricted (once per day only)
15g to 17g NET carbs = super restricted (twice a week only)

at least 12g protein

This is a little bit more detailed than the above chart.

I bought some bubbies pickles, my local grocery store carries them in their organic/natural section. I really don't like them. Boo! I adore sauerkraut which is fermented...as in I will eat it by the fork full...by itself. Maybe I like my pickles to taste like vinegar? Who knows....what a waste though...people who love them can't find them locally and I can but, don't like them. Boo!

Has anyone using alternatives tried the Ostrim jerky? I compared the nutritional info to a packet and its almost like you could have two of these to equal one packet. I guess it would be high in protein with 20g, and a bit higher on the sodium side. Do you think one could get a way with using them as a packet?

http://www.nashuanutrition.com/store...oz-1-pack.html

I got them my first go round, back in 2012. They are VERY salty. It was like crack to my kitty though, we'd share it. I think I may still have some in my cupboard. Lol
I've never tried a "slim Jim" but I'm guessing this is similar, so if you like that type if snack???

Yes I do like that kind of stack. Believe it or not they are less salty then some of the main stream jerky brands out there.

Actually not all sauerkrauts are fermented.
Many are made with vinegar & then are pasteurized, which kills any beneficial bacteria. The only ones that are naturally fermented wouldn't have vinegar in the ingredients and would need to be in a refrigerated case at the grocery.
Bubbies makes a naturally feremented sauerkraut. And then I found a recipe to make my own at home, which is easy and much less expensive.