Today is day 3 and I woke up with a pounding headache. I know from being on other diets that this is to be expected, but certainly looking forward to feeling better. I am anticipating a tough day as I have a long day of work and then after school activities with my daughter. I drive a lot for work, so days like today where I go appt to appt, I wil eat shakes/bars/puffs and have my veggie soup/salad when I get home. I think I might eat an extra packet today as well if my headache is hanging on.
B- Choc RTD shake
L-Quest Bar
S-Vegetable Soup (when I get home, before Karate)
S-IP BBQ Crisps
D-Grilled Chicken w blackening spice, salad with evoo/lemon
Thanks to all who responded about daily weighing. I am going to try to only weigh in once weekly for now as it is a long road to goal.
For headaches, try putting a little salt on your hand and licking it off, or mix in a glass of water and chug it down. You should be past the rough beginning stuff soon!
B: WLS Butterscotch pudding shake
L: IP Chicken soup with 1c red bell peppers 1c asparagus with EVOO
D: 8oz 93% lean ground beef with 1c mushroom 1c broccoli
S: IP Chocolate drink
B: IP Cherry Jelly (weird, I know. I thought I was grabbing a cappuccino packet! HAH!)
L: 2 Cups mixed greens and cucumber, IP Chicken soup
D: Chicken breast with roasted broccoli and cabbage
S: IP Chocolate Soy Nuts
B: IP maple oatmeal with a sprinkling of cinnamon
L: IP S&V crisps, lettuce and cuke salad
D: extra lean ground beef and cabbage stirfry
50 mins of soccer
S: IP Lemon wafer
Thurs Dec 4
P1
B. Cappuccino, coffee on ice
L. IP chips
D. Steak, cauliflower cooked in chicken broth, sautéed mushrooms, romaine salad with ACV/stevia dressing
S. Carmel nut bar
B: Health Smart maple oatmeal
L: Salad w/spinach, mushrooms and bell pepper, Health Smart choco chip cookie
D: zucchini boats stuffed with ground turkey
S: WLS Cocomint Creme pudding
This planning ahead is interesting - yesterday Imposted what i would eat and when. Then my day's activities were completely upended. So, I ate what Implanned, but in a completely different order! Having a plan and trying to stick with it made the adjustment much easier - instead of coming up with a new plan, or playing it by ear, I just figured out how to re-order the original plan.
today - P1 Day 136
b - IP maple oatmeal
l - salad w red cabbage, 2 oz chicken evoo&wf balsamic
s - IP chocolate shake w 2 cups spinach
d - IP veggie chili w 6oz hamburger over romaine lettuce, broccoli
scorbett - do you have a recipe for the turkey stuffed zucchini? It sounds great!
P1W5D5
B: IP Chocolate Pudding (I'm running out of food!)
L: Mixed greens salad, cucumber, IP Mushroom soup
D: Not sure yet, DH is cooking!
S: IP Dill Pickle Zippers
scorbett - do you have a recipe for the turkey stuffed zucchini? It sounds great!
P1W5D5
B: IP Chocolate Pudding (I'm running out of food!)
L: Mixed greens salad, cucumber, IP Mushroom soup
D: Not sure yet, DH is cooking!
S: IP Dill Pickle Zippers
First, I slice the zucchini longways in half (I get BIG ones if I can!), scoop out the center seeds and leave about 1/4" of meat on the skins. Save what you scoop out. Turn the skins upside down in a pan with about 1/2" of water, bake for about 10 minutes at 350 degrees. When they're done, remove the zucchini with tongs and put on a plate to set aside.
While that's going on, I brown the ground meat in a pan with whatever spices I have handy (sometimes I'm feeling italian, sometimes I use smoked paprika and garlic, it varies!). I chop up the stuff that was scooped out of the zucchini and add that to the meat. Once it's all cooked up, I fill the zucchini skins with the meat mixture, and add a couple of thinly sliced tomato rounds to the top. If it's for hubby or kids, I top with shredded mozzarella. For me, I might use a TBSP or two of Veggie shreds, or just skip the cheese. Bake at 350 for about 10-12 minutes, until the cheese is melted.
First, I slice the zucchini longways in half (I get BIG ones if I can!), scoop out the center seeds and leave about 1/4" of meat on the skins. Save what you scoop out. Turn the skins upside down in a pan with about 1/2" of water, bake for about 10 minutes at 350 degrees. When they're done, remove the zucchini with tongs and put on a plate to set aside.
While that's going on, I brown the ground meat in a pan with whatever spices I have handy (sometimes I'm feeling italian, sometimes I use smoked paprika and garlic, it varies!). I chop up the stuff that was scooped out of the zucchini and add that to the meat. Once it's all cooked up, I fill the zucchini skins with the meat mixture, and add a couple of thinly sliced tomato rounds to the top. If it's for hubby or kids, I top with shredded mozzarella. For me, I might use a TBSP or two of Veggie shreds, or just skip the cheese. Bake at 350 for about 10-12 minutes, until the cheese is melted.
Thanks for this recipe, it sounds heavenly and I'm going to be trying that over the weekend.
P1 W15 D4
B: Weight Loss Systems Pudding - Caramel (makes a great shake, too!)
L: IP veggie chili with 1c red peppers 1c baby bella mushrooms with EVOO and extra chili powder, garlic pepper and dried minced onion
D: 8oz chicken with 1c yellow squash 1c broccoli with montreal chicken spice
S: IP chocolate drink
