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#21
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"Dally" wrote in message
... JulieB wrote: B: 2 Weetbix biscuits, low fat milk (2%), 2 tsp brown sugar, cranberry juice. Occasionally baked beans on toast or boiled eggs on toast, but these are usually on the weekends when I have more time. I had to just toss the breakfast cereal and juice concept out the window. Now I eat oatmeal mixed with protein powder or an omelot with cheese and veggies or 1/2 whole wheat bagel with lox and cream cheese. I might occasionally have half a whole wheat english muffin with peanutbutter on it. What I'm aiming for is whole grains combined with proteins and fats. I do like my breakfast cereal, but I think you're right, I might just have to stop buying the stuff and see what else I can come up with. L: Home-made soup with lentils or beans and veges (about 1 cup), cheese sandwich on multigrain bread. The soup is replaced with salad in summer, and sometimes the sandwich is ham instead of cheese. I did this for about 10 years. What really helped me here was to toss the sandwich. Now I eat chunks of meat on salad nearly every day in the summer, and in the winter I'll have chunks of meat in soup or chunks of meat with steamed vegetables. I vary what's on the salad a bit, but I tend to spray it with a spritz of toasted sesame oil for a dressing. It helped a lot to give up those low-fat dressings - my salads need healthy fat! The chunks of meat are leftover from whatever I had the night befo grilled fish, grilled chicken, grilled pork... or if I don't have anything else I'll open up a can of tuna or salmon and chunk it on there. It's remarkably versatile and I can eat this every day for six months without getting tired of it. I just change when the weather changes. Hmmm... toss the sandwich. Probably a good plan. I think it's a hold over from when I didn't make my own lunch and had a sandwich every day. I shall experiment with some of those more meat-y options. I don't get sick of the same thing every day either just so long as I like it! D: Lean red meat, vegies (including a small potato). Also occasionally pasta, stir fries, burritos, but usually the same basic pattern. I really had to give up pasta. I save it for when I'm particularly craving it. It's just too many calories for refined flour where a portion isn't even filling. I don't eat red meat that often, either, and I wonder why you mentioned specified it - do you grow you own mutton or something? I only mentioned the red meat specifically because that's what we eat. We eat very little chicken and fish just because we have a fabulous butcher and it's much easier to make plain steak taste good than plain chicken. Also, the boyfriend is getting revenge for the cow that trampled him in India leaving him with a cracked rib.... By far my most common meal is grilled or broiled chicken or fish with rice and either a salad or steamed vegetables. I rarely have potatoes or bread. Ours is pretty much the same with the substitution of a potato for the rice and a small steak for the chicken or fish. Today I made fajitas. I used chicken breast, four different colors of peppers and a sweet onion and stir-fried it together and put it on flour tortillas. Unfortunately I used a commercial fajita sauce (just to save time) and it was horrid, so don't do that. :-) They sound good (bar the sauce!). That'd be a good portable lunch too. Snacks: Fruit (apples, mandarins, stone fruit when it's in season), dried fruit (sultanas and apricots), nuts (almonds), peanut butter on corn crackers, swiss miss type non-fat hot chocolate drink, marshmallows, low fat choc chip cookies, occasional dark chocolate and alcohol (wine), tea twice a day with a scant teaspoon of sugar in each cup. The only thing that's awful there are the low fat choc. chip cookies. I'm not wild about the corn crackers, either, simply because they're probably pretty processed and high in calories for what they give you. Dried fruit is on my "caution" list because it's so high calorie, plus I really do try to balance my snacks with some protein and fats. I might eat dried fruit in a trail mix with some nuts. The choc chip cookies are the best thing I've found to satisfy that "something chocolate, something crunchy" urge I get. I only eat one (about 1.25" round) or two every few days. The dried fruit is carefully portioned out with some almonds so I don't OD. If I were you I'd put the peanut butter on apple slices. Also try skimmed milk cottage cheese or hard boiled eggs in snacks. I also like tinned fish - ever put anchovies on crackers? (Don't try to kiss anyone afterwards.) I do like anchovies I think - it's been a while! And you're the second person suggesting peanut butter on apple slices - there's gotta be something in that. Exercise: 30 minute walk 5 times a week before breakfast. I've tried weights too, but can't seem to keep it up. I'll have to try working it into my routine some other way. I don't do weights at home very often. I seem to need to go to the gym, and I love weightlifting. I don't know how to tell you to do it, but just keep trying to work it in and you'll find what works for you eventually. I've tried gyms before and never seem to be able to make it a habit. The hassle of getting there just makes it harder. Something's just got to click (or rather, I need to do it enough so that it does click) into a routine. I can see that my breakfast is the main carb-fest here. Actually, I thought your lunch was. Two slabs of bread or a carb-filled soup... it would be good if you were open to non-traditional lunches, in my opinion. This is true. Until I put dinner into Fitday my carbs % is pretty darned high. I shall put more protein into lunch too. Any other suggestions would be great. I'd change to skim milk if I were you. 2% milk isn't "low-fat" anywhere but on their label. :-) It seems like an awful change when you contemplate it, but after a week or two you don't mind a bit. If I get rid of the cereal for breakfast then that removes the milk altogether. Skim milk is whitish grey coloured water if you ask me I will see how the rest of the menu fits together and consider the milk thing. One change at a time Thanks for your input, it's much apreciated. Julie. |
#22
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"JMA" wrote in message
... "JulieB" wrote in message ... JMA wrote: "JulieB" wrote in message ... B: 2 Weetbix biscuits, low fat milk (2%), 2 tsp brown sugar, cranberry juice. Occasionally baked beans on toast or boiled eggs on toast, but these are usually on the weekends when I have more time. There are a few ways I make sure I can get my protien in the morning and others here use the same methods: - a scoop of protein powder in oatmeal or yogurt - make your eggs in advance and heat them up each morning (SBD has a mini-quiche recipe that's really tasty) - make a smoothie with tofu and fruit in a blender/food processor (fast and simple) I was trying to figure out what 'SBD' was - South Beach Diet, yes? How many eggs can I get away with per week? For some reason I hesitate having 1 every day. I could do the protein powder thing too. I'll have to see if I can find one I like. Yes, it's South Beach Diet. There really aren't restrictions on eggs if you have none from your physician. My husband eats 3-4 a day (breakfast and lunch combined), but I eat them sparingly because they're just too rich for me at times. I use an egg substitute called Egg Beaters that is primarily egg whites. I also just use egg whites. Got it, and have found some variations on the web. It looks good, and definitely something I could do in advance. I do like my eggs and I'm now not going to feel bad about eating them more. I think it's the richness that's making me think they're not a good idea too. A mix of whole eggs and egg whites in a quiche thingy might be the go. That's not something I've tried, but I could give it a go. I've also started seeing smooth cottage cheese around which might work better - I hate the texture of the regular stuff. You could also put it in the blender - I do that when I want a change. Fat free ricotta cheese has a different kind of texture, less sodium, and less protein than cottage cheese and it makes a good dessert when flavored with something. Mmmm... ricotta. Would make a good dessert with fruit and would increase the dairy somewhat too. I recommend Krista's site to anyone who asks me about exercise and weights. I have weights at home. I just need to pick the darn things up occasionally!! Yep, they don't do much sitting on the floor by themselves do they? I did read a study once that said that people who *thought* about exercise performed better than those who didn't. I think it was three basketball teams - one who actually practiced, one who thought about practicing and one who did nothing. I'm hoping my muscles understand that by having the weights in the house they should be growing. I must have sterner words with them No problem! I hope you find them useful Input from different people is always useful and appreciated. Julie. |
#23
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"JulieB" wrote in message ... "Dally" wrote in message ... JulieB wrote: I do like my breakfast cereal, but I think you're right, I might just have to stop buying the stuff and see what else I can come up with. There are lower carb, higher fiber cereals out there too. You can get them made of soy, flax, and all kinds of grains. If it's something you really like, I'm sure you could find a way to incorporate it wisely. From what you've said so far, you have a pretty good handle on things. L: Home-made soup with lentils or beans and veges (about 1 cup), cheese sandwich on multigrain bread. The soup is replaced with salad in summer, and sometimes the sandwich is ham instead of cheese. I only mentioned the red meat specifically because that's what we eat. We eat very little chicken and fish just because we have a fabulous butcher and it's much easier to make plain steak taste good than plain chicken. Also, the boyfriend is getting revenge for the cow that trampled him in India leaving him with a cracked rib.... The only red meat cut I eat is tenderloin. I love it, but I can't eat it too often. Venison sorta counts as a red meat, but it's game so it's different. I eat that too - again though mostly the loin. I do like anchovies I think - it's been a while! And you're the second person suggesting peanut butter on apple slices - there's gotta be something in that. I confess - I stole that from Dally (but there *is* something to it yum!) When I'm in the mood for cream cheese frosting (one of my prior bad habits), I whip up some lowfat cream cheese with splenda and some vanilla extract and use it as an apple dip. If I get rid of the cereal for breakfast then that removes the milk altogether. Skim milk is whitish grey coloured water if you ask me I will see how the rest of the menu fits together and consider the milk thing. One change at a time One way to make the change is to combine skim with your 2% (like a 50/50 mix) and then gradually reduce the amount of 2% you put into the mix. I can't deal with milk so I've learned to drink soy milk. Jenn |
#24
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"JulieB" wrote in message ... "Dally" wrote in message ... JulieB wrote: I do like my breakfast cereal, but I think you're right, I might just have to stop buying the stuff and see what else I can come up with. There are lower carb, higher fiber cereals out there too. You can get them made of soy, flax, and all kinds of grains. If it's something you really like, I'm sure you could find a way to incorporate it wisely. From what you've said so far, you have a pretty good handle on things. L: Home-made soup with lentils or beans and veges (about 1 cup), cheese sandwich on multigrain bread. The soup is replaced with salad in summer, and sometimes the sandwich is ham instead of cheese. I only mentioned the red meat specifically because that's what we eat. We eat very little chicken and fish just because we have a fabulous butcher and it's much easier to make plain steak taste good than plain chicken. Also, the boyfriend is getting revenge for the cow that trampled him in India leaving him with a cracked rib.... The only red meat cut I eat is tenderloin. I love it, but I can't eat it too often. Venison sorta counts as a red meat, but it's game so it's different. I eat that too - again though mostly the loin. I do like anchovies I think - it's been a while! And you're the second person suggesting peanut butter on apple slices - there's gotta be something in that. I confess - I stole that from Dally (but there *is* something to it yum!) When I'm in the mood for cream cheese frosting (one of my prior bad habits), I whip up some lowfat cream cheese with splenda and some vanilla extract and use it as an apple dip. If I get rid of the cereal for breakfast then that removes the milk altogether. Skim milk is whitish grey coloured water if you ask me I will see how the rest of the menu fits together and consider the milk thing. One change at a time One way to make the change is to combine skim with your 2% (like a 50/50 mix) and then gradually reduce the amount of 2% you put into the mix. I can't deal with milk so I've learned to drink soy milk. Jenn |
#25
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On Thu, 26 Aug 2004 17:45:08 -0500, "JMA"
wrote: "JulieB" wrote in message ... "Dally" wrote in message ... JulieB wrote: I do like my breakfast cereal, but I think you're right, I might just have to stop buying the stuff and see what else I can come up with. There are lower carb, higher fiber cereals out there too. You can get them made of soy, flax, and all kinds of grains. If it's something you really like, I'm sure you could find a way to incorporate it wisely. From what you've said so far, you have a pretty good handle on things. I was going to suggest this too, though JulieB is in Australia and I don't know whether these products are available there. (I'm in the US.) Chris 262/141/ (145-150) |
#26
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On Thu, 26 Aug 2004 17:45:08 -0500, "JMA"
wrote: "JulieB" wrote in message ... "Dally" wrote in message ... JulieB wrote: I do like my breakfast cereal, but I think you're right, I might just have to stop buying the stuff and see what else I can come up with. There are lower carb, higher fiber cereals out there too. You can get them made of soy, flax, and all kinds of grains. If it's something you really like, I'm sure you could find a way to incorporate it wisely. From what you've said so far, you have a pretty good handle on things. I was going to suggest this too, though JulieB is in Australia and I don't know whether these products are available there. (I'm in the US.) Chris 262/141/ (145-150) |
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