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Diet and food
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<blockquote data-quote="dreamer" data-source="post: 144304" data-attributes="member: 1697"><p>LOL, yup, thats how and when I weigh myself too, LOL. Even then I find it fluctuates, but I thought that seemed the best time to weigh in. And yeah, it took me 2 weeks, too. Is that becuz of insulin resistance? Is the reductil giving you any adverse effects at this time?</p><p>I have been making the fishes a variety of ways, usually just doing whatever sounds good as I go along, LOL. We had orange roughy last nite and for a change, I made it very plain, just put it by itself in oven, and it was SOOOO yummy. I DID use the ginger-- on carrots, LOL (and we had lemoned asparagus) . The ginger reminded me of lemon. I came in end of yesterday very low calorie wise...partly due to the fish I chose for last nite, and had early spring greens with vinegar for lunch, but this morning I am trying to figure out why I am haveing symptoms of my illness pop in strong. Nothing I ate yesterday should be causeing this, I checked and double checked. The only thing I can think of now is we have a t storm brewing. <sigh> LOL, I cannot control the weather, LOL. </p><p>The fish parcels with ginger does sound yummy, but I have been staying away from soy. I have made "parcels" of a variety of foods before, and maybe I will try this - maybe with salmon ? It does sound good. I like minsetrone soup- I like most soups, but, I never feel like I ate anything when I eat soup, no matter how bulky the soup is. - so I have been steering clear. About the saltines? They were listed as just by themself, with milk, for snack. THis weird sample menu docs office sent me also had MAYO on it in what I thought to be rather high amounts all thru the week, most of the time at lunch. It was far more than I would use even if I were not paying any attention to what I was eating. Very odd sample menu, in my opinion. </p><p>I do not really like breads much, and yeast and me do not get along very well. (I have wondered about candida?) </p><p>I have not liked the ground turkey some use as a substitute for hamburger meat, so I have been making marinara sauce ---at the moment I am stuck in a want for good old VERY fattening mac and cheese. I also always served spaghetti on Tuesdays.......and the kids are wanting that, so I might make some with some special pasta I got, meatless.....with a very very very large salad for me to go with a small serving of spaghetti. I am also going to use this spaghetti squash I bought...never had it before, will check it out. </p><p>Last nite Alton Brown made brown rice on Food Network, I was chuckling at his timeliness. He put his in the oven to cook it since it takes so long, said it does not scorch that way. </p><p></p><p></p><p>Ah the eating by cravings....I fell into that, would sometimes even crave things I did not even like, LOL. I did not really often crave things that were too unhealthy.....Really I just never gave much thought to food. And if I did not crave, I did not bother to eat. But when I did eat, I truly always enjoyed what I ate. I attach such a strong celebratory and social thing to food and eating. BUT I am trying to alter that whole mindset some. </p><p>You had asked about cooking frenzy? I am not exactly in a cooking frenzy, but.....</p><p>I used to eat once a day and am now sitting down and haveing 4 small mini meals, so I feel like I am always eating, and I AM always planning the next "meal" - useing all my various books, pen and paper, sitting in kitchen checking and double checking food groups, benefits and pitfalls of various foods, seeking ideas that catch my interest......and then REALLY being involved with the meal I am eating at the time, TRYNIG to pay attention to when I have had my fill...becuz again, I never paid much attention to if I felt satisfied, I always simply cleared my plate and ate everything. (yes, I am useing smaller dishes, and measureing EVERYTHING I put on my plate) </p><p>You have your meusli, I have not yet settled on one thing or a couple things I can feel safe enough with.....that I enjoy enough, but, I am still experimenting.</p></blockquote><p></p>
[QUOTE="dreamer, post: 144304, member: 1697"] LOL, yup, thats how and when I weigh myself too, LOL. Even then I find it fluctuates, but I thought that seemed the best time to weigh in. And yeah, it took me 2 weeks, too. Is that becuz of insulin resistance? Is the reductil giving you any adverse effects at this time? I have been making the fishes a variety of ways, usually just doing whatever sounds good as I go along, LOL. We had orange roughy last nite and for a change, I made it very plain, just put it by itself in oven, and it was SOOOO yummy. I DID use the ginger-- on carrots, LOL (and we had lemoned asparagus) . The ginger reminded me of lemon. I came in end of yesterday very low calorie wise...partly due to the fish I chose for last nite, and had early spring greens with vinegar for lunch, but this morning I am trying to figure out why I am haveing symptoms of my illness pop in strong. Nothing I ate yesterday should be causeing this, I checked and double checked. The only thing I can think of now is we have a t storm brewing. <sigh> LOL, I cannot control the weather, LOL. The fish parcels with ginger does sound yummy, but I have been staying away from soy. I have made "parcels" of a variety of foods before, and maybe I will try this - maybe with salmon ? It does sound good. I like minsetrone soup- I like most soups, but, I never feel like I ate anything when I eat soup, no matter how bulky the soup is. - so I have been steering clear. About the saltines? They were listed as just by themself, with milk, for snack. THis weird sample menu docs office sent me also had MAYO on it in what I thought to be rather high amounts all thru the week, most of the time at lunch. It was far more than I would use even if I were not paying any attention to what I was eating. Very odd sample menu, in my opinion. I do not really like breads much, and yeast and me do not get along very well. (I have wondered about candida?) I have not liked the ground turkey some use as a substitute for hamburger meat, so I have been making marinara sauce ---at the moment I am stuck in a want for good old VERY fattening mac and cheese. I also always served spaghetti on Tuesdays.......and the kids are wanting that, so I might make some with some special pasta I got, meatless.....with a very very very large salad for me to go with a small serving of spaghetti. I am also going to use this spaghetti squash I bought...never had it before, will check it out. Last nite Alton Brown made brown rice on Food Network, I was chuckling at his timeliness. He put his in the oven to cook it since it takes so long, said it does not scorch that way. Ah the eating by cravings....I fell into that, would sometimes even crave things I did not even like, LOL. I did not really often crave things that were too unhealthy.....Really I just never gave much thought to food. And if I did not crave, I did not bother to eat. But when I did eat, I truly always enjoyed what I ate. I attach such a strong celebratory and social thing to food and eating. BUT I am trying to alter that whole mindset some. You had asked about cooking frenzy? I am not exactly in a cooking frenzy, but..... I used to eat once a day and am now sitting down and haveing 4 small mini meals, so I feel like I am always eating, and I AM always planning the next "meal" - useing all my various books, pen and paper, sitting in kitchen checking and double checking food groups, benefits and pitfalls of various foods, seeking ideas that catch my interest......and then REALLY being involved with the meal I am eating at the time, TRYNIG to pay attention to when I have had my fill...becuz again, I never paid much attention to if I felt satisfied, I always simply cleared my plate and ate everything. (yes, I am useing smaller dishes, and measureing EVERYTHING I put on my plate) You have your meusli, I have not yet settled on one thing or a couple things I can feel safe enough with.....that I enjoy enough, but, I am still experimenting. [/QUOTE]
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