Today was a big test...

....and I passed .

I've mentioned that my husband and I were going to have one of our
infrequent dates to the casino for breakfast and nickel slots, and today
was it. We were dismayed when we got there to discover that they no longer
serve breakfast, but rather have a brunch. However, that made my options
even greater! I'm a sucker for V8 juice, and always get some when I'm
there, and know that 8 oz is 10 carbs according to their website. So there
went half my day's carbs (no worries, we only eat one meal on casino buffet
days!), but I was SO excited to see a massive bowl of peel'n'eat shrimp! I
have about 20 of those puppies (31-40 size), and a salad with lettuce,
cheese, and bacon bits. Since I wasn't expecting salad I hadn't done my
homework on salad dressings, so I just drizzled a little ranch over it
because they didn't have vinegar and oil. And I ate one of my husband's
brussels sprouts because he's been telling me I'd like them if I'd just try
them because I love cabbage...anyway, that was all I ate today until a few
minute ago when I had some pork rinds (not many because I'm sick of them
but like the crunch).

This did something mentally for me today. I've known I'm dedicated; I've
known this way of eating "feels" good and I feel so much better since
starting it; I've known I'm determined, and - at this stage of the game
anyway - not easily swayed. I sat and watched my husband eat crispy fried
chicken and ribs dripping in BBQ sauce and fried potatoes, and was able to
enjoy his pleasure in what he ate, while I thoroughly enjoyed my own meal.
And it feels now that I crossed some sort of bridge where something clicked
and there's an acceptance that my great foods may be different from
everybody else's great foods, but they are still the foods that are right
for me. And, for the first time in maybe my entire adult life, I realized
that life isn't all about food...and there's probably enough for another
post but for now, I'll just savor - in all humility because pride cometh
before a Twinkie attack - what I learned about myself today .

Sherry
360/?/195 (day 14)

"sherry" wrote in message
...
...and I passed .

I've mentioned that my husband and I were going to have one of our
infrequent dates to the casino for breakfast and nickel slots, and today
was it. We were dismayed when we got there to discover that they no
longer
serve breakfast, but rather have a brunch. However, that made my options
even greater! I'm a sucker for V8 juice, and always get some when I'm
there, and know that 8 oz is 10 carbs according to their website. So
there
went half my day's carbs (no worries, we only eat one meal on casino
buffet
days!), but I was SO excited to see a massive bowl of peel'n'eat shrimp!
I
have about 20 of those puppies (31-40 size), and a salad with lettuce,
cheese, and bacon bits. Since I wasn't expecting salad I hadn't done my
homework on salad dressings, so I just drizzled a little ranch over it
because they didn't have vinegar and oil. And I ate one of my husband's
brussels sprouts because he's been telling me I'd like them if I'd just
try
them because I love cabbage...anyway, that was all I ate today until a few
minute ago when I had some pork rinds (not many because I'm sick of them
but like the crunch).

This did something mentally for me today. I've known I'm dedicated; I've
known this way of eating "feels" good and I feel so much better since
starting it; I've known I'm determined, and - at this stage of the game
anyway - not easily swayed. I sat and watched my husband eat crispy fried
chicken and ribs dripping in BBQ sauce and fried potatoes, and was able to
enjoy his pleasure in what he ate, while I thoroughly enjoyed my own meal.
And it feels now that I crossed some sort of bridge where something
clicked
and there's an acceptance that my great foods may be different from
everybody else's great foods, but they are still the foods that are right
for me. And, for the first time in maybe my entire adult life, I realized
that life isn't all about food...and there's probably enough for another
post but for now, I'll just savor - in all humility because pride cometh
before a Twinkie attack - what I learned about myself today .

Sherry
360/?/195 (day 14)

You are doing so well, Sherry. After you spend some time with a low-carb
diet and become adjusted to it, you'll find that you can sometimes enjoy
meals that are not low carb. One of the best things about the low-carb
lifestyle is learning how your body works, and that's different for
everyone.

Most of us have lived a low-carb lifestyle and know how it affects our
bodies. Most of us have lost a lot of weight by folloing it. As we
approach our target weights we add back into our diets foods that caused us
to gain weight, but sparingly. We might add back the starches (like french
fries) or sugars (like M%Ms), but once every week or so. We know how these
high carb foods will affect out bodies, and we look at the pleasure factor
versus the weight and health factor.

And then it's up to us to decide how we want to live our lives.

"sherry" wrote in message
...
And it feels now that I crossed some sort of bridge where something
clicked
and there's an acceptance that my great foods may be different from
everybody else's great foods, but they are still the foods that are right
for me.

Good for you, Sherry! It really sounds like you've cracked it!

And what did you make of the Brussels sprout? : ) My hubby loves them too,
the only way I like them is sliced and stir-fried, like I might do with
cabbage, but they're so much of a pain to prepare that way that I generally
just buy a freezer bag to give hubby a fix now and then!

Nicky.

--
A1c 10.5/4.5/6 Weight 95/77/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

"Nicky" wrote in
:
Good for you, Sherry! It really sounds like you've cracked it!

And what did you make of the Brussels sprout? : ) My hubby loves them
too, the only way I like them is sliced and stir-fried, like I might
do with cabbage, but they're so much of a pain to prepare that way
that I generally just buy a freezer bag to give hubby a fix now and
then!

Nicky.

Thank you Nicky

I liked it. I will get some, but will probably cook them less than they
did. I liked the flavor but didn't like the mushyness, as I prefer my
vegetables to have some firmness to them...but the flavor was VERY good. I
will also try them sliced into a stir-fry, which is something we eat a lot
of around here!

Sherry
360/?/195 (day 15)

"sherry" wrote in message
...

I liked it. I will get some, but will probably cook them less than they
did. I liked the flavor but didn't like the mushyness, as I prefer my
vegetables to have some firmness to them...but the flavor was VERY good.
I
will also try them sliced into a stir-fry, which is something we eat a lot
of around here!



Brussels Sprouts are one of my most very favorite foods ever- and something
that I have to limit as they are quite carb-y.
I know that Fit Day assigns 18.21 grams of carbohydrates to only 10 sprouts-
and 10 is not enough!

The secret to enjoying good Brussels Sprouts is to only use fresh (frozen
are yucky!) and steam them for about 8 minutes- they retain the firmness and
with a little parmesean is an out of this world treat.


--
Toni
http://www.irish-wolfhounds.com

"sherry" wrote in message
...
"Nicky" wrote in
:
Good for you, Sherry! It really sounds like you've cracked it!

And what did you make of the Brussels sprout? : ) My hubby loves them
too, the only way I like them is sliced and stir-fried, like I might
do with cabbage, but they're so much of a pain to prepare that way
that I generally just buy a freezer bag to give hubby a fix now and
then!

Nicky.

Thank you Nicky

I liked it. I will get some, but will probably cook them less than they
did. I liked the flavor but didn't like the mushyness, as I prefer my
vegetables to have some firmness to them...but the flavor was VERY good.
I
will also try them sliced into a stir-fry, which is something we eat a lot
of around here!

I always steam mine for a short time and serve with a little butter and salt

O
Scotland

"Toni" wrote in
:

Brussels Sprouts are one of my most very favorite foods ever- and
something that I have to limit as they are quite carb-y.
I know that Fit Day assigns 18.21 grams of carbohydrates to only 10
sprouts- and 10 is not enough!

The secret to enjoying good Brussels Sprouts is to only use fresh
(frozen are yucky!) and steam them for about 8 minutes- they retain
the firmness and with a little parmesean is an out of this world
treat.

Wow, that's a lot of carbs, I hadn't looked them up yet but will limit
them; if I slice them it will seem like more on my plate; one of the
"tricks" I've picked up over years of dieting. I appreciate the cooking
instructions too, I would have had to figure it out through trial and error
. That's how my husband likes them also, with parmesan cheese.

Appreciate the info, Toni!

Sherry
360/?/195 (day 15)

"Ophelia" wrote in
. uk:

I always steam mine for a short time and serve with a little butter
and salt

Oh a question I just thought of...when I buy them fresh, do I remove the
outer leaves before I cook/steam them? How do you clean them? Just
comparing to lettuce or cabbage when I slice them open to rinse well
throughout the head...or isn't "grit" as much of an issue with brussels
sprouts?

Thanks!

Sherry
360/?/195 (day 15)

"sherry" wrote in message
...
"Ophelia" wrote in
. uk:

I always steam mine for a short time and serve with a little butter
and salt

Oh a question I just thought of...when I buy them fresh, do I remove the
outer leaves before I cook/steam them? How do you clean them? Just
comparing to lettuce or cabbage when I slice them open to rinse well
throughout the head...or isn't "grit" as much of an issue with brussels
sprouts?

Hi Sherry

No, grit is not a problem. I just cut away the outer leaves and cut a bit
off the bottom. Traditionally you cut a wee cross in the bottom to help it
to cook evenly. It is not necessary to open up the leaves. They don't grow
in the ground but on a stalk

O

"Ophelia" wrote in
. uk:
No, grit is not a problem. I just cut away the outer leaves and cut a
bit off the bottom. Traditionally you cut a wee cross in the bottom
to help it to cook evenly. It is not necessary to open up the leaves.
They don't grow in the ground but on a stalk

Excellent! Thank you very much, I appreciate that!

Sherry
360/?/195