Grats Pamara - that's a nice start for Week 1. Be proud, 6lbs gone already and you're into week 2 and you're still here!


Reading through one of the recent starting month threads I saw a query about iron levels and hyperthyroidism. I googled it because it seemed contrary to go hyper rather than hypo and I found an interesting article about iron levels and both hyper and hypo thyroidism. Of course, it's added another research topic for me now (tracking down accredited and published studies that support the findings) and I'll get back to the group when I feel more informed on the subject!

Hope everyone's having a great Monday and feeling strong and focused for the week ahead. I challenge you to try a new vegetable this week, or to make a packet recipe from Rainbowsmiles' recipes thread. Come back and share how it went.

Fennel makes a lovely bed for a salmon filet or steak... a classic combination.
Ditch the orange in the first two recipes and it's IP - or you can use a bit of orange zest if you wish and still be on plan.
http://www.bonappetit.com/recipe/slo...rus-and-chiles
http://www.foodnetwork.com/recipes/i...el-recipe.html
http://www.bbcgoodfood.com/recipes/7...l-and-tomatoes
http://www.simplyrecipes.com/recipes..._in_parchment/
Fennel loses its strong aniseed flavour when cooked and becomes much milder. For those of you wanting to try a new veggie, and who are bored with chicken breast, lol.

Ooh, you just reminded me of a recipe I saw in Eating Well mag:-

While the snap peas aren't IP compliant, they could be replaced with the occasional list green beans sliced along the horizontal.

"Fennel slaw" they called it - served with pan seared salmon. They used 1 large fennel bulb and 2 cups of snap peas.

Sounded intriguing (I love fennel tea to settle a nervous stomach) so I actually kept the magazine to hand.

They also have a radiccio, radish, green onion and arugula with hard boiled egg salad that looks interesting (with garlic and fish sauce); and a rhubarb BBQ sauce to serve with asparagus and pork tenderloin. I think I'm talking myself into the rest of the week's menu now!

oh I've got to try this

Rhubarb BBQ sauce sounds totally awesome, and I'm not a BBQ sauce person. The other recipe sounds good too. I like a drop of fish sauce for savouriness - it works wonders in a pasta sauce. Tonight I put shredded toasted nori in my pasta sauce. DH thinks it's spinach, lol. He doesn't like sushi, at least just the thought of it, hahahah.

Liana

LOL .. and the saltiness didn't give it away? I'm not a BBQ sauce person either, but the tartness of the rhubarb made me reconsider making it.

Rhubarb BBQ sauce:-

Heat 1 tbsp extra virgin olive oil (I'd reduce this to 2tsp for IP) in a large saucepan over medium heat. Add 1 small onion chopped and 2 cloves of garlic finely chopped. Stir until they begin to soften (but not caramelise). Stir in 2c rhubarb (fresh or frozen), 1/4 cup of Heinz 1 carb ketchup, sweetener of choice to bring out the BBQ flavour, 1 tbsp (apple) cider vinegar, 2 tsp Worcestershire sauce and 1/2 tsp freshly ground black pepper. Bring to a simmer and cook until rhubarb is soft.

This would probably go nicely over chicken, too. Or even lamb.

It's raw - tossed in a lemon juice vinaigrette, but I don't see why you couldn't put a little coconut oil or butter in a very hot pan and do a flash fry to bring down the strength of the fennel - or even just blanche it in boiling water. You'd just have to add the sliced beans in afterwards as they'd wilt in a pan at that temperature.

I've seen a few posts about Quest bar flavors that don't meet IP p1 standards. Thought I'd repost this here

Love the quest bars baked but I stick to the close to non restricted ones only (strawberry shortcake and chocolate peanut), I don't keep the others in the house for fear of overeating...

WI today and I think () I wil be in Onederland so make room for me LOL.. This has been a long and crazy journey, but I am so glad I made the decision to do it. Some months really slow losses and some months fast, but all in all this is where I want to be and IP has been the only program that has gotten me this far. @ pushing 50 I never thought I would get here.

For those of you who are slow losers, I understand. But just keep plugging along and I promise you will get there. It has taken me almost a year to lose 80+. You see people doing it quicker and people doing it slower...one thing I have learned from these boards is not to compare journeys. Everyone will lose at thier own pace. IP cannot change that. I was a cronic dieter since about 18 years old. I think this made my IP journey at this point in my life harder. I saw my body "sitting" at certain weights that I had maintained for a while at some point in my life, but then once I broke thru, momentum picked back up till the next platue. Just keep the course and stay IP compliant and you will get there... This plan and these boards are a wealth of information. Take what you can and use what pertains to you...everyone walks there own path in the end...

I am a Shark, you are doing great, preprepping your veggies is a great idea as is the cooler. When I traveled to a Northern community with pretty much zero options at the only restaurant in town (in the only hotel) I requested a room with a fridge and did the same thing.

My fingers and toes are crossed for you Sue!!

I hope everyone has a great week of losses (lbs and inches) and NSV!

Week 5 and 6 were slow. Week 7 has been better than week 1! I've lost 8.4 pounds in the last 5 days. 34 pounds in just over 6 weeks. I bought a shirt yesterday that was NOT in the plus sized section. WOOHOO! I also discovered Walden Farms strawberry jam and spicy bbq. Delicious....you know, for WF. I walked 5-6 miles yesterday and pulled off a 3.9 pound loss this morning. A lot of victories have me smiling this week. I hope everyone else can find a reason to smile as well.

I think I've had this all wrong. I've been avoiding things with more than 30 calories from fat and not 30% fat.

Congrats Simplchaos, some great victories in there.

Sue - absolutely everything crossed for you. This is your Onederland week!

Nice article by Kris Gunnars (Authority Nutrition) last night, on the subject of optimal protein intake in a weight loss/maintenance regimen.

Everyone sounds to be haveing a great week! congrats on everyone's success so far this week! And Sue, I sure hope next time you post you can say for positive you're the newest resident of Onderland!

Had my WI this morning and down another 2 lbs. But the best thing about today? NSV warning I am wearing size 18 capris! Not 18W but just 18! It has been awhile since I could put this butt into anything that didn't have a W behind it!