Quote:
Originally Posted by ckanable
Weighed myself this morning after having my loss slow significantly in the last 2 weeks and I am down to 150!! I can see the 140's - they are sooo close and I just might make my goal!
Congratulations! I am sure you will make it! That must be great! I bet you are ready to shift down another size too!
BevS Congrats on the size 6! That is where I would like to end up. I am so envious! Lucky woman you are!
Calgarygirl:...I started IP Nov 20, 2009. It has been 6 months this month. I did really well in the beginning, 40 pounds in 10 weeks. But, around week 13 my body freaked out for 2 weeks. since week 16 I have only had very slow losses and a 2 weeks of no loss. I will talk to my coach next monday. Not sure what I should do. Dr can't assure me I am making a mistake being on the diet but, she says, I won't recover my cholesetrol/hdl until I add back healthy fats. My coach will probably say, I can't make you stay on the diet and, you need to do what you want to. I know his cholesterol dropped quite a lot while he was doing it too. I will keep you informed what happens.
Quote:
Originally Posted by SylvieG
Went to my official weigh in: -3,6lbs over the last week... Love IP!!
Great Job!
Quote:
Originally Posted by deinekatze
wow well glad you caught it now.
Yeah I know I need my fats... otherwise all **** breaks lose LOL
Thanks for the congrats! You will be in the 160's soon too! Yep, I don't know that it is much of a problem but I think I will have my hormones checked when I see my gyn. You might find this interest, my doctor reminded me I am a fast oxidizer today. She said, she knew I was not getting enough fat and my CO2 blood levels were off again. Maybe that explains why I am hungry when I shouldn't be.
Quote:
Originally Posted by mamaerinb
carla
just tried the WF mayo in tuna salad, YUCK!!!! can you give me your sugar-free homemade mayo recipe?
i love tuna salad with boiled egg whites on salad and could eat it everyday but that mayo...ew! can't choke it down!:
Sugar Free Mayonnaise
1 large egg
1 tbsp lemon juice, freshly squeeze or apple cider vinegar
1 cup extra virgin olive oil or vegetable oil
1/8 tsp black or white pepper
1/2 tsp salt
optional: dash of paprika and/or 1/8 tsp dry mustard powder
Directions
in a food processor or blender blend egg and lemon juice. While processor is on,
slowly add (a slow drizzle) oil until it thicken to a white pudding texture as mayonnaise suppose to look. stop processor, add salt and pepper, and optional spices, then pulse 5 times. (if it isn't thickening you can take another egg and more lemon juice and blend then and the THIN mixture to the new egg mixture SLOWLY (a true drizzle), then slowly add more oil til the mixture thickens.)
You may add roasted peppers, garlic, basil with a little extra lemon, herbs or other ingredient for more savory flavor. Or,use it plain.
serving suggestion is 1 tbsp and makes about 36 servings. there is about 6 grams of fat per serving, no carbs to speak of, and less than .5g of protein per serving.
This is a different option, a little richer in flavor with more ZING because of the added lemon juice:
2 egg yolks
1/4 tsp white pepper
pinch of salt
3 tablespoon lemon juice
1 cup olive oil
Directions:
1. Use a whisk, mixer, or food processor to mix egg yolks, pepper, salt, and lemon juice together.
2. Add 1/2 up oil, one drop at a time, to the mixture while mixing. Whisk/mix until mixture thickens, adding oil drop by drop.
3. Add the remaining oil in a slow, thin stream, whisking until well blended and mixture is thickened.