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<blockquote data-quote="Marguerite" data-source="post: 144489" data-attributes="member: 1991"><p>Your mention of the seemingly large allowance of mayonnaise - reminds me of times when I've been in hospital. My last long stay, I was on what the dieticians described as a "light diet" and again, I gained weight.</p><p></p><p>But what I was also doing, what I always do - I really don't like the plain steamed vegetables yo u get in hospital food, so I would save up my butter allowance (usually a wrapped pat of butter delivered with my bread, or perhaps breakfast toast) and use it sparingly through the day on my vegetables. I was finding that I was accumulating more butter from day to day, as whenever I put butter on my bread I had always used it sparingly. My mother taught me to always butter right to the crusts, but to make a tiny bit go a long way. Maybe that's why I'm so good at spreading Vegemite out as thin as it needs to be (although it's much more spreadable).</p><p></p><p>I was doing the same with mayonnaise, and bread - instead of eating a plate of salad at lunch (which was delivered with a slice of bread as well) I spread mayo on the bread instead of butter and then piled on the salad from my plate, to make a half salad sandwich (cut the bread in half first, build the sandwich on half a slice, put the other half back on). I learned to make salad sandwiches back when I was in residential college and the food was horrible - only in a sandwich was the salad edible.</p><p></p><p>I think a lot of us are now reaping the consequences of being made as children to empty our plates. And yes, the trick these days is to serve on smaller plates. I'm eating out of a one cup ramekin.</p><p></p><p>Soup - I know what you mean about it not filling you, but some soups are better than others. I've also been finding that as I can have a lot more of the soup, I just keep having more until I'm full. </p><p></p><p>Have you tried my microwave cooking method for rice? I think it would be better than convection oven for not scorching. One thing, though - we have a plastic ice-cream container which we sit our cooking container in, to catch any boil over. It saves cleaning the glass plate too often. We had to cut away a corner of the ice cream container so the jug handle would fit - I have a tupperware plastic jug with lid, that's what I mostly cook rice in.</p><p>For brown rice, I cook as for white rice but allow a little more water and an extra ten minutes' cooking time. I can cook about two cups of brown rice in the microwave using absorption method in 25 minutes. Absorption is slower but keeps all the nutrients and soluble fibre which we would otherwise pour away if we use the rapid boil method.</p><p></p><p>What is it in soy you are avoiding? Yeast? MSG? You can play with that recipe, but you need to make sure that if you leave out the soy, the salt and flavour is balanced in some other way. There is a delicious restaurant recipe, a favourite of ours, which I want to try and duplicate. It's braised prawns with ginger and shallots. Little or no soy in that, as far as I can tell. I keep a container of frozen peeled green prawns in the freezer, I just grab a handful for whatever recipe I want them for. Sometimes I cook them into an omelette - in my non-stick pan, I need practically no oil at all and I put in with the prawns stuff like onion, red pepper, slivers of ginger, maybe some coriander sprigs, a little chopped garlic and I've also got some shreds of frozen salmon from when I was making sushi for girlfriend's party late last year, I throw a little of that in as well. Very tasty but all permitted, if I only use a smear of oil.</p><p></p><p>Cheese - for a cheese flavour boost without having to actually use too much cheese (and therefore fat) - I add in some freshly grated parmesan. If I'm making a cheese sauce, I use some cheddar, and several tablespoons of parmesan, plus some salt. It's amazing how a pinch more salt brings out the cheese flavour. You could make my prawn omelette (or another kind) and add the parmesan to the omelette to fool your tastebuds into thinking it's a full-on cheese omelette. Shredded cooked chicken would work well in an omelette with parmesan. Maybe even put in a dollop of your mayo allowance? Serve with some freshly shredded lettuce. Only use one large or two small eggs in the omelette, they should be plenty. I do find them very filling when you pack in other protein as well. </p><p></p><p>I'm down another half kilo this morning. I'm on my second last capsule in the first pack, which means I've been on this diet now for a calendar month and I've lost five and a half kilos. That's 11 pounds in a month.</p><p></p><p>No side effects from the pills that I've noticed (apart from poverty!). The stuff has a very bitter taste (from when I've spilled a bit, transferring it into my clear capsules). I suspect if I took it straight, it could make me sick or do some sort of damage to my pharynx area. Or not - but I'm not going to try to find out.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 144489, member: 1991"] Your mention of the seemingly large allowance of mayonnaise - reminds me of times when I've been in hospital. My last long stay, I was on what the dieticians described as a "light diet" and again, I gained weight. But what I was also doing, what I always do - I really don't like the plain steamed vegetables yo u get in hospital food, so I would save up my butter allowance (usually a wrapped pat of butter delivered with my bread, or perhaps breakfast toast) and use it sparingly through the day on my vegetables. I was finding that I was accumulating more butter from day to day, as whenever I put butter on my bread I had always used it sparingly. My mother taught me to always butter right to the crusts, but to make a tiny bit go a long way. Maybe that's why I'm so good at spreading Vegemite out as thin as it needs to be (although it's much more spreadable). I was doing the same with mayonnaise, and bread - instead of eating a plate of salad at lunch (which was delivered with a slice of bread as well) I spread mayo on the bread instead of butter and then piled on the salad from my plate, to make a half salad sandwich (cut the bread in half first, build the sandwich on half a slice, put the other half back on). I learned to make salad sandwiches back when I was in residential college and the food was horrible - only in a sandwich was the salad edible. I think a lot of us are now reaping the consequences of being made as children to empty our plates. And yes, the trick these days is to serve on smaller plates. I'm eating out of a one cup ramekin. Soup - I know what you mean about it not filling you, but some soups are better than others. I've also been finding that as I can have a lot more of the soup, I just keep having more until I'm full. Have you tried my microwave cooking method for rice? I think it would be better than convection oven for not scorching. One thing, though - we have a plastic ice-cream container which we sit our cooking container in, to catch any boil over. It saves cleaning the glass plate too often. We had to cut away a corner of the ice cream container so the jug handle would fit - I have a tupperware plastic jug with lid, that's what I mostly cook rice in. For brown rice, I cook as for white rice but allow a little more water and an extra ten minutes' cooking time. I can cook about two cups of brown rice in the microwave using absorption method in 25 minutes. Absorption is slower but keeps all the nutrients and soluble fibre which we would otherwise pour away if we use the rapid boil method. What is it in soy you are avoiding? Yeast? MSG? You can play with that recipe, but you need to make sure that if you leave out the soy, the salt and flavour is balanced in some other way. There is a delicious restaurant recipe, a favourite of ours, which I want to try and duplicate. It's braised prawns with ginger and shallots. Little or no soy in that, as far as I can tell. I keep a container of frozen peeled green prawns in the freezer, I just grab a handful for whatever recipe I want them for. Sometimes I cook them into an omelette - in my non-stick pan, I need practically no oil at all and I put in with the prawns stuff like onion, red pepper, slivers of ginger, maybe some coriander sprigs, a little chopped garlic and I've also got some shreds of frozen salmon from when I was making sushi for girlfriend's party late last year, I throw a little of that in as well. Very tasty but all permitted, if I only use a smear of oil. Cheese - for a cheese flavour boost without having to actually use too much cheese (and therefore fat) - I add in some freshly grated parmesan. If I'm making a cheese sauce, I use some cheddar, and several tablespoons of parmesan, plus some salt. It's amazing how a pinch more salt brings out the cheese flavour. You could make my prawn omelette (or another kind) and add the parmesan to the omelette to fool your tastebuds into thinking it's a full-on cheese omelette. Shredded cooked chicken would work well in an omelette with parmesan. Maybe even put in a dollop of your mayo allowance? Serve with some freshly shredded lettuce. Only use one large or two small eggs in the omelette, they should be plenty. I do find them very filling when you pack in other protein as well. I'm down another half kilo this morning. I'm on my second last capsule in the first pack, which means I've been on this diet now for a calendar month and I've lost five and a half kilos. That's 11 pounds in a month. No side effects from the pills that I've noticed (apart from poverty!). The stuff has a very bitter taste (from when I've spilled a bit, transferring it into my clear capsules). I suspect if I took it straight, it could make me sick or do some sort of damage to my pharynx area. Or not - but I'm not going to try to find out. Marg [/QUOTE]
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