it worked for awhile but i have been on a plateau for awhile now. typical day is:
breakfast: wildberry yogurt shake
lunch: (my IP guy told me to have more protein so i dont lose muscle mass, maybe bad idea?) 2 cups veggies and sometimes grilled chicken (about 4-6 oz)
3pm: vanilla shake or chocolate shake
7pm: 8 oz meat, 2 cups veggies
10pm: blueberry cran granata drink
Maybe I'm reading it wrong but are you having 3 non-restricted packets, 4 cups veggies, 8 oz meat, plus 4-6 oz of grilled chicken everyday?
If so I would try cutting back to 8 oz animal protein and switch to 2 non-restricted 1 restricted packets per day. Some people need the extra carbs/sugar from the restricted.
I don't see your oil listed...are you having that raw drizzled on your food?
I would vary your animal protein too (chicken, fish, red meat, eggs, etc).
Last question, are you measuring your meats/veggies raw before cooking?
ETA: Are you exercising? How old are you? What was your starting weight and what is it now?
Last edited by IdealProteinNewbie; 01-16-2014 at 11:25 AM.
*Just double checking that you are taking the vitimans, putting oil ON your food, not just cooking with it AND getting your salt in?
*Do you vary your veggies or eat the same thing everyday?
*Do you ever vary your protein type? Sometimes its good to shock your body with a red meat? I usually see results on my scale after I eat red meat and vary my veggies. This week I did that and lost 4 lbs.
*make sure you aren't eating too many of the restricted veggies
*it's good to drink the cran granata drink because it'll help with your skin-so good move on that!
those are some good tips and reminders, i think i will make sure i do them all!
Maybe I'm reading it wrong but are you having 3 non-restricted packets, 4 cups veggies, 8 oz meat, plus 4-6 oz of grilled chicken everyday?
If so I would try cutting back to 8 oz animal protein and switch to 2 non-restricted 1 restricted packets per day. Some people need the extra carbs/sugar from the restricted.
I don't see your oil listed...are you having that raw drizzled on your food?
I would vary your animal protein too (chicken, fish, red meat, eggs, etc).
Last question, are you measuring your meats/veggies raw before cooking?
ETA: Are you exercising? How old are you? What was your starting weight and what is it now?
yeah, i have been having 3 non-restricted packets rather than 1 restricted. oil i usually have with my veggies or on my salad.
im not measuring my meats/veggies raw as i mainly have to buy prepared food so i go based upon weight. should i adjust and buy less due to it being prepared? i have never really been able to figure out the appropriate amount of veggies as my guy just tells me measure about a fist but a fist of broccoli is a lot different than a fist of collard greens! and gaain, since im buying prepared foods it goes mainly on weights
i am exercising. i am 34 years old and my starting weight was 297, now im at 268 but since mid november my weight has gone from 272 to 268.
Last edited by thethinwhiteduke; 01-16-2014 at 11:28 AM.
yeah, i have been having 3 non-restricted packets rather than 1 restricted. oil i usually have with my veggies or on my salad.
im not measuring my meats/veggies raw as i mainly have to buy prepared food so i go based upon weight. should i adjust and buy less due to it being prepared? i have never really been able to figure out the appropriate amount of veggies as my guy just tells me measure about a fist but a fist of broccoli is a lot different than a fist of collard greens! and gaain, since im buying prepared foods it goes mainly on weights
i am exercising. i am 34 years old and my starting weight was 297, now im at 268 but since mid november my weight has gone from 272 to 268.
I want to help you so please don't take this the wrong way. I'll say it as gently as possible.
I'm not sure you are following the protocol exactly as you should be to see the maximum results you could.
I would definitely buy a food scale and measure your meat. Get that measuring cup out for your veggies. This will not only help you now but in maintenance to see what real portions look like.
Can you take 1 afternoon a week and prep your food for several days. It take me an hour once a week but then I can grab and go.
What prepared foods are you buying? There might be hidden carbs and sugar in them.
I want to help you so please don't take this the wrong way. I'll say it as gently as possible.
I'm not sure you are following the protocol exactly as you should be to see the maximum results you could.
I would definitely buy a food scale and measure your meat. Get that measuring cup out for your veggies. This will not only help you now but in maintenance to see what real portions look like.
Can you take 1 afternoon a week and prep your food for several days. It take me an hour once a week but then I can grab and go.
What prepared foods are you buying? There might be hidden carbs and sugar in them.
Again, only trying to help.
appreciate the help hugely and i dont take it the wrong way at all, dont worry!!
perhaps it would be best to prepare my foods. i live and work in midtown manhattan and most of my lunches are bought out and most of my dinners are had when im out so it is possible that things are added without me knowing. pehaps preparing in advance is a way around that, it could be tough some days but should be a big step.
any suggestions for food scales?
Last edited by thethinwhiteduke; 01-16-2014 at 11:33 AM.
measuring cooked vs raw makes a big difference. Esp since something like steamed spinach can go from 2 cups to 3 small bites! For the weights of meats, if it's cooked, instead of 8 oz I'd do 6. Someone may have better experience with this but it is definitely different.
As for veggies, to me...broccoli/asparagus doesn't necessarily cook down too much but things like greens definitely do! To be safe I always measure raw but you're in a tough position. If you're buying prepared...make sure they are seasoning with salt free seasonings and that you're using your sea salt!
appreciate the help hugely and i dont take it the wrong way at all, dont worry!!
perhaps it would be best to prepare my foods. i live and work in midtown manhattan and most of my lunches are bought out and most of my dinners are had when im out so it is possible that things are added without me knowing. pehaps preparing in advance is a way around that, it could be tough some days but should be a big step.
Yes, try preparing your food for the week on Sunday night perhaps? I think it's a great investment for your time management for the next few days.
Grilled a bunch of meat and separate in portions. Remember to weigh raw then divide evenly.
I would have 2 non-restricted, 1 restricted, 8 oz meat, 4 cups veggies, oil, salt and water for the next few weeks and see if that doesn't push you into weigh loss mode again.
Good luck and congrats on the wedding! Many people have trouble with coaches and use this site for the support they need! Keep coming back for great recipes/support so that you don't get stuck in a rut!
Location: Frederick Colorado (about 20 miles north of Denver)
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I only have a couple suggestions: (these might have been addressed before so if I am duplicating I am sorry):
1. If you find the need to get prepared meat, reduce it down. 8 oz of raw ground turkey for instance is going to cook down a bit. Probably an ounce or two (I remember somebody posting that before but for the life of me I can't remember where). You can probably google it.
2. Don't eat more than 8 oz. of protein a day. If you need to break that up to have some at lunch, then do. Since I have started I have eaten anywhere from 1/4 to 1/2 of my protein at lunch.
3. Boiled eggs are a good easy thing to prep in advance. I count one egg as 2 oz of protein.
4. Prepping your veggies/meats is a great suggestion, I do that and it doesn't take very long and makes it very easy.
Make sure to get all your oil, salt, vitamins and water in EVERY day.
