I've just finished my first week....lost 8 pounds woohoo!! I am NOT a vegetable eater and have a hard time getting in vegetables in a day. Anyone else having this issues?
Also, how important is the salt and olive oil? I do not like eating salt and don't know where to put my olive oil since I'm having a hard time eating vegetables.
I've just finished my first week....lost 8 pounds woohoo!! I am NOT a vegetable eater and have a hard time getting in vegetables in a day. Anyone else having this issues?
Also, how important is the salt and olive oil? I do not like eating salt and don't know where to put my olive oil since I'm having a hard time eating vegetables.
HELP!!!!!
I had a really hard time stuffing in my veggies during the day - hence why I now spread them out across all my meals. I have a spinach smoothie for breakfast (it is VERY delicious, but I was so scared the first time I tried it, it's now one of my favorites), I found roasting & pureeing veggies to add to my lunch soup is HEAVEN (adds bulk, thickness, and flavor), usually have a rhubarb & raspberry jelly for snack (I had to swap my snack & dinner to fit my schedule - too much time between lunch & dinner for me and I was stuffing down a late night snack I wasn't hungry for), and have some kind of grilled or roasted veggie at dinner.
The salt is very important, especially in the beginning, you will most likely have nausea, lightheadedness, dizziness that is due to low salt intake. I usually add it to my lunch soup and dinner veggies. If you find yourself feeling bad sprinkle some in your palm and lick it along with some water and in ~15 minutes you should feel better.
I use the olive oil in my lunch salad dressing (along with apple cider vinegar), and also use it to help cook my veggies - I spray/toss them in it before sprinkling on the spices and roasting or throwing them on the grill. You do need some fat in your diet to function, this protocol works, make sure you get all your foods in!
I had a really hard time stuffing in my veggies during the day - hence why I now spread them out across all my meals. I have a spinach smoothie for breakfast (it is VERY delicious, but I was so scared the first time I tried it, it's now one of my favorites), I found roasting & pureeing veggies to add to my lunch soup is HEAVEN (adds bulk, thickness, and flavor), usually have a rhubarb & raspberry jelly for snack (I had to swap my snack & dinner to fit my schedule - too much time between lunch & dinner for me and I was stuffing down a late night snack I wasn't hungry for), and have some kind of grilled or roasted veggie at dinner.
The salt is very important, especially in the beginning, you will most likely have nausea, lightheadedness, dizziness that is due to low salt intake. I usually add it to my lunch soup and dinner veggies. If you find yourself feeling bad sprinkle some in your palm and lick it along with some water and in ~15 minutes you should feel better.
I use the olive oil in my lunch salad dressing (along with apple cider vinegar), and also use it to help cook my veggies - I spray/toss them in it before sprinkling on the spices and roasting or throwing them on the grill. You do need some fat in your diet to function, this protocol works, make sure you get all your foods in!
Thanks for the suggestions....will definitely try the olive oil on my veggies at dinner.
I just don't like veggies (I'm an extremely picky eater) and it's very hard for me to force myself to eat them. Wondered what the consequences were for not getting them in.
I've never had the headaches or nausea etc the people seem to experience so I haven't used the salt much. I put it on my meat at night because I know I'm supposed to though. Just hope that's enough.
There are some good recipes using rhubarb you should try if you are a picky veggie eater and are missing fruit. Rhubarb is in season now so you should be able to find it fresh, I usually buy it frozen year round. When I don't sautee and add it to my raspberry jelly I have another favorite "rhubarb upside down cake" recipe.
I sautee 2 cups chopped rhubarb and sweeten with Splenda/Stevia to taste, cooked until it is 'mushy'. You can also use WF Strawberry (I find splenda/stevia or WF strawberry to be the best flavor combos with rhubarb).
As it's cooking, whip up 2 egg whites until frothy, gently fold in 1/4 tsp baking powder, 1 tsp vanilla extract, and a packet of crushed Crispy Cereal.
Pour the cooked rhubarb in a corningware dish, top (and I lightly mix) with the egg white mixture and bake at 350 for ~20minutes.
It's hard to believe it's 100% OP. And the smell is incredible!
And I recommend you try the spinach smoothie at least once - be warned the green color, but it is really delicious and you can't taste the spinach AT ALL. Make sure to blend it for at least 2 minutes to make sure the spinach is completely pulverized/liquefied. I use enough loose leaf spinach 'unpacked' to fill my blender to the top, 2 cups chilled half-caf coffee (you can use water or herbal tea flavor of choice), chocolate RTD/pudding/or drink packet, 2 cups ice, 1 tbsp WF Chocolate Dip. It's great with vanilla too.
There are some good recipes using rhubarb you should try if you are a picky veggie eater and are missing fruit. Rhubarb is in season now so you should be able to find it fresh, I usually buy it frozen year round. When I don't sautee and add it to my raspberry jelly I have another favorite "rhubarb upside down cake" recipe.
I sautee 2 cups chopped rhubarb and sweeten with Splenda/Stevia to taste, cooked until it is 'mushy'. You can also use WF Strawberry (I find splenda/stevia or WF strawberry to be the best flavor combos with rhubarb).
As it's cooking, whip up 2 egg whites until frothy, gently fold in 1/4 tsp baking powder, 1 tsp vanilla extract, and a packet of crushed Crispy Cereal.
Pour the cooked rhubarb in a corningware dish, top (and I lightly mix) with the egg white mixture and bake at 350 for ~20minutes.
It's hard to believe it's 100% OP. And the smell is incredible!
And I recommend you try the spinach smoothie at least once - be warned the green color, but it is really delicious and you can't taste the spinach AT ALL. Make sure to blend it for at least 2 minutes to make sure the spinach is completely pulverized/liquefied. I use enough loose leaf spinach 'unpacked' to fill my blender to the top, 2 cups chilled half-caf coffee (you can use water or herbal tea flavor of choice), chocolate RTD/pudding/or drink packet, 2 cups ice, 1 tbsp WF Chocolate Dip. It's great with vanilla too.
Thanks for the tips & recipes....I'll see if I can work up my nerve to try them!
