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Old 10-10-2008, 08:15 AM   #91  
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Hi there . . . . . . It's way too quiet around here, gang.

My day was mostly one silly disaster after another yesterday and about the only thing that did go okay was my eating for some strange reason. Hey, don't argue with success, right.

A great big to you LAUREN . . . glad you found us, Chickie. Regarding your questions --

The Weight Control Plan contains a lot of additional information about the scientific studies behind Volumetrics, but unless you really like that sort of stuff, you don't need to get it. On the other hand, it is available as a pretty inexpensive little paperback (about $6.95 US from Amazon).

You need to be a member for at least 20 days and have at least 20 posts under your belt to get signature privileges and that's where the weight trackers reside. Once you've 'paid your time dues' so to speak, you can add a tracker through User CP.

Snacks are difficult -- try celery and other raw veggies as well as the fruit.

See you all later . . . keep things moving and shaking . . .
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Old 10-10-2008, 10:18 AM   #92  
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Welcome Lauren! As far as the snacking goes, when I feel I absolutely need a salty carb-type snack I eat the really high fiber crackers, such as Triscuits or something like that. Judge them by their whole grain fiber content. I count out how many equals a serving, close and put away the box, break them in half and eat them slowly. It's not ideally what you should have, but if it saves me from later taking in tons of really bad stuff, I figure it's worth it. Also, check out the low fat cheeses- I know for me that completely banning something is a recipe for disaster. I think you're already ahead of the game since you don't have a huge dieting history- I think that messes up our metabolism and how our bodies work. Your 50lb weight loss goal is admirable, but you'll probably find it more satisfying and motivating to break that down into smaller goals, such as losing 10% at first- stuff like that.

Good Luck- post lots so you can get your tracker!
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Old 10-10-2008, 12:09 PM   #93  
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I have an insulated lunch bag to which I add a "blue ice". I don't know what a cubical farm is. I am in a regular cubicle.

http://find.myrecipes.com/recipes/re...ipe_id=1571422

I like this dip with carrots,celery, or whatever raw veggies you like and toasted pita triangles.

Somehow, I hit the post button before I was done!

You would have to loose just over 4lbs per month to loose 50lbs in a year. That is certainly possible. I agree about breaking it down. From what I have read, loosing 10% of your body weight is enough to improve your health, so that might be a good starting point.

I also agree about not denying yourself anything. My problem is that sometimes when I want some cheese or chocolate I eat too much at once, so I need to find a way to control that. With the chocolate, I buy a thick bar, break it up and freeze it. It is very hard to eat frozen so I generally only eat what I get out to thaw. With the cheese, I keep it in the freezer, too. I sort of have to use will power with that one, becase I can eat frozen cheese. It doesn't have much taste, but I can do it. LOL

Last night, I had grilled shrimp and scallops. Somehow, I managed to cook the scallops just the right amount of time and they were "to-die-for"!

Last edited by gailr42; 10-10-2008 at 12:21 PM.
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Old 10-10-2008, 02:27 PM   #94  
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Thanks for the warm welcome and answers!

cube farm = large room filled with cubicles. I find it a bit depressing.
Good call on the insulated lunch box.

Ooh, grilled scallops. What did you use for rub/marinade? Or are they just great without? -- I'm not sure I've ever had scallops prepared in a health conscious way.

Okay... um... I've never eaten this much fruit and veg... and, well, how do I keep from making any unexpected sounds? At work or around the bf gas is unacceptable for me. Does beano work? -- Sorry, lil gross, but this is a new problem for me, and it must be stopped at all costs!
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Old 10-10-2008, 04:02 PM   #95  
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Beano does work . . . and, over time, your system will become more used to the fibre it is getting.
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Old 10-10-2008, 06:53 PM   #96  
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I get the scallops frozen in a bag from Costco. They are fairly pricey, but I don't eat very many at once. Sometimes I just salt and pepper them. Other times I put chilli powder on them and squeeze lime juice on them after they are done for "chilli-lime scallops". LOL. The next thing we know we will be eating "chilli-Lime Oatmeal". The main thing with scallops is to not over cook them.

Cubicle farm - I get it! There is a measure on the California ballot about providing more room and comfort for farm animals.

Today, I am going to grill a pork tenderloin. I only recently discovered this cut. I got some at Costco (natch) for $2.99/lb. I saw the very same thing at Super Wal-Mart and our regular grocery for $6.99 and $7.99/lb.

Anyway, I am thinking about snacks to take on our trip and I think some kind of sandwich made with the leftover pork tenderloin might be nice. I am hoping that I can turn down the airline food and eat my own. I always like the junky, wierd stuff they serve, but something heathier would be better. We are going to be en route almost 20 hours. It's gonna be a long day.
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Old 10-11-2008, 09:27 AM   #97  
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Good Morning . . .

Weather for our long weekend (Canadian Thanksgiving) is shaping up nicely. Lots of sunshine and mild temperatures predicted.

Not too much on my agenda for today -- a little last minute shopping for ingredients for a pumpkin cheesecake for tomorrow's dinner. It will be made with lighter ingredients but still not exactly a health-food.

I'm not a big turkey fan, but the stuffing way too much . . . I will try to be strong.

Have a great Satuday . . . see you all later.
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Old 10-11-2008, 12:20 PM   #98  
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gail- where are you going? It sounds exciting to be going somewhere that far away!

I wanted to ask everyone who collects recipes how they organize them? I'm trying to de-clutter and organize my life, and I always have tons of recipes that I print out or cut out and never get around to trying. I hate to throw them out because some sound really great- is there a way to have them on hand without taking up too much space? I realize I can store them on the computer, but that involves typing them out, and with my recent lack of computer, I hate to not have a back-up. I print most of them out in a 3x5 format so I can cut them out and file them in a big recipe file, but so far haven't been able to keep up with them. I realize that it's become somewhat of an obsession with me because a lot of my life now revolves around making good food choices and being aware of my food. I think it would be easier to set limits if I had a good way to organize in mind- organization is not my strong suit!

and to Lauren- yes, Beano does work, but you have to take it as directed, with the first bite and every time you eat something that you know will act up, even if it's several times a day. It's safe to take- it's just an enzyme that helps you process the gassy veggies.
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Old 10-11-2008, 03:24 PM   #99  
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From old, ooold forum posts I ran across someone talking about making a greek veggie dish called tourlou. I made it last night, yum! Doesn't look delicious though.
The recipe I used called for a full cup of olive oil. I was afraid to waste a whole bunch of veggies, so I made it as directed. Toooo much oil though! I'm trying to console myself by reminding myself that olive oil is heart friendly, but I think I defeated my goal to cook something healthy...

Liz - I use a 1 inch thick three ring binder with clear plastic paper protectors. (I think sometimes they're called presentation sheets)
I like this because I mostly print out my recipes, and I don't want to take the time to change them from the 8.5"x14" format. You can toss index cards, clippings, or anything in them. (Smaller items stay better organized if you tape them to a larger sheet of paper.) It's nice because you don't have to punch any holes, and the occasional splash of food is easily wiped off of the plastic.
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Old 10-12-2008, 10:48 AM   #100  
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We are kindred souls READY . . . I use exactly the same method and find it works pretty well.

Well, I'm already running behind on my self-imposed schedule of things to do on this busy Thanksgiving Sunday, so I'd best get my self moving and shaking . . .
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Old 10-12-2008, 11:06 PM   #101  
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Liz, we are going to Italy. My son and his family are there for six months for his work. What a wonderful opportunity for them and us to to go visit. I hope I have room in my bag to bring back some olive oil and balsamic vinegar. Also, Torino (Turin) which is where we are going, is famous for chocolate so maybe I will get some chocolate!!! Maybe? Who am I kidding? We are leaving Tuesday.

My recipes are a mess. I use the binder/page protector method, too, but it still isn't organized. I have two binders and sometimes I have to go through both of them before I find what I am looking for. I also have a file folder that has stuff I use all the time (it's in the file folder because I am too lazy to refile it in the binder) and has new things I want to try.

Anyway...this is the recipe that I use for tourlu. I haven't made it in quite a while, but it seems to me that it makes quite a bit and only calls for 1/4 C oil.

http://www.usmessageboard.com/food-a...le-tourlu.html

Tonight I made a curried mint yogurt sauce from Sara Foster's Casual Cooking, to put on a tiny little loin lamb chop. With the chop I had whole green beans with nutmeg and bulgur. I made a lovely salad with pear, raspberries and gorgonzola. My plate looked really cool because the way I put the food on the plate looked like I had divided it up into segments like one of the diets says to do. I didn't do it on purpose. I was really bad and had dessert. I made some flan. I cut the recipe down to three servings (small ones), so that I can't do too much damage.

Linda, pumpkin is good for you. It must be health food.
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Old 10-13-2008, 09:57 AM   #102  
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Gail- have a great trip! How exciting! Make good food choices whenever possible, but don't wreck the trip by obsessing about it. It's a chance of a lifetime to experience everything there, and we all know they're known for their food! and wine.

I looked at the Tourlu recipe that Gail posted and it doesn't have the plain yogurt at the end in it- I think that the yogurt makes the recipe. Since trying that recipe I've started throwing a little yogurt on many things, and it really perks up the flavors.

Happy Thanksgiving Linda!
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Old 10-13-2008, 10:16 AM   #103  
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I actually did better than I thought I would yesterday -- not exactly an OP day, but at least I managed to avoid the stuffing, the potatoes, and the gravy. A Thanksgiving luncheon to get over today (should be a little less tempting than last night's dinner ) and then this holiday will be behind us for another year.

Have a good Monday . . . especially those of you who must go to work today.
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Old 10-13-2008, 01:46 PM   #104  
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Well, I have come sneaking back to the "fold..."

Got away from the plan and of course, put on a few pounds. yeeuk...

Weather today in Nashville (y'all) is unseasonably warm. Overcast and muggy, 83 degrees.

I'll catch up with the posts as we go.

Oh, a tip about gas...

When I was a vegetarian, I learned to put a piece of kombu seaweed in anything I cooked that might make "snappers." The kombu doesn't flavor the dish, but does completely disappear and by golly, there were no "toots" afterwards.

Hope this helps.

Friends, I will post more often and I have certainly missed you!
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Old 10-14-2008, 12:48 PM   #105  
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back

We hve sun today and it's our Federal Election Day today dso I'd better get out there.
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