Fighting boredom

Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

How about eating a large juciy 22oz steak with mashed papattoes, sour cream
and butter... You won't feel bored any longer... instead..you will feel
ridden with guillt.

Maybe being down 22 pounds and feeling bored aint such a bad thing...

For me, I eat WHATEVER I want but in very small portions! I NEED to
taste FOOD but not very much food! Also I do some GOOD stuff for me! I
paint and I draw I look at my FAT pics! THIS REALLY helps me to STAY
with my program which IS only 3 days so days! But I'm DOING THIS! and I
LOVE losing!
IT FEELS GOOD!!!
YOU have lost VERY WELL !!!!! Congrats to you, Phil !!


glo

"~Phil Marshall~" wrote in message
...
Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

Some of us seem to never tire of the same foods. I probably eat the same
thing for breakfast 95% of the timeg How about trying some new recipes,
different fruits or veggies, etc.

Another way to keep the enthusiasm going is to switch your attention to a
non-weight oriented goal. One of my goals this year was to increase my
biking miles, ride a couple centuries (one metric, one miles), do different
types of exercises, etc. These were all non-food goals but still help with
maintaining my weight loss.

Beverly

On Sun, 11 Sep 2005 21:55:27 GMT, "Beverly"
wrote:


"~Phil Marshall~" wrote in message
...
Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

Some of us seem to never tire of the same foods. I probably eat the same
thing for breakfast 95% of the timeg How about trying some new recipes,
different fruits or veggies, etc.

Another way to keep the enthusiasm going is to switch your attention to a
non-weight oriented goal. One of my goals this year was to increase my
biking miles, ride a couple centuries (one metric, one miles), do different
types of exercises, etc. These were all non-food goals but still help with
maintaining my weight loss.

Beverly

I agree with Beverly on both points. The non-food goals provide their
own motivation. And I also enjoy a lot of the same foods on a regular
basis. (I just today heard someone quote a statistic -- of course I
don't know if it's true -- that said that the average American eats
only 25 different foods on a regular basis.)

However, I also agree with what Gloria said about eating everything,
but not to excess. I don't like the idea of making anything
off-limits. But if I am craving pizza I'll have only 1 or 2 slices,
not a whole pizza. Or if I were craving a Big Mac (something that
never actually occurs), I might instead have a small MacDonalds
hamburger. I also eat healthier facsimiles of foods I might have
previously over-indulged in -- like I make turkey burgers rather than
eating restaurant hamburgers.

There are plenty of healthy foods you can eat; you don't have to eat
the same things over and over. Look for a good cookbook or two.


Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

~Phil Marshall~ wrote:
Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

why don't you try cooking something you know you enjoy? you said you
liked pizza and hamburgers. so why don't you make your own pizza from
scratch, or make mini pizzas on english muffins with a salad on the
side, or buy some kind of pre-made whole grain pizza crust? you can
control the amount of cheese, which could be low moisture part-skim. or
marinara with just sprinkled parmesan, etc. if you are LC you could
just use something else for the base, like zucchini. make a
zucchini-mozzerella--marinara--garlic casserole. this is what i chose
to do for pad thai this week-- i had a craving and so i looked up a
recipe and made it myself, controlling both the oil used and my portion
size. for the hamburger, you could by extra-lean beef and make yourself
one small hamburger, either on whole-grain bread or on top of a salad.
or you could just get a small hamburger once a week or something out,
but not with fries or cheese on it. you know, just let yourself breathe
a little. like someone said, by a healthy cookbook (one that serves the
health-conscious community. sometimes vegetarian ones are good, and you
can usually add meat to those dishes).

In article , Chris Braun
wrote:

On Sun, 11 Sep 2005 21:55:27 GMT, "Beverly"
wrote:


"~Phil Marshall~" wrote in message
...
Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

Some of us seem to never tire of the same foods. I probably eat the same
thing for breakfast 95% of the timeg How about trying some new recipes,
different fruits or veggies, etc.

Since I joined Costrco and buy larege amounts of the same foods, i
simply prepare then differently.

--
Diva
*****
Discipline is Liberation

~Phil Marshall~ wrote:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

For me variety starts at the grocery store. Walk
around the butcher section and green grocer section.
Look carefully at the displays you usually ignore.
Anything you haven't tried ever or haven't tried
in years, so long as it is on-plan, buy some today
and try it.

Have you only had beef and chicken for a long time?
Then get and roast a duck or have lamb chops or
whatever. Have you stuck with brocolli and potatoes
for months? Time to have jicama, rabe, rutabagas
and any other veggie. If you aren't even sure what
a mango is, today is the day to find out.

Each trip to the grocery try several new items.
Each day at dinner try one of them.

How do you keep your enthusiasm going?

I don't. I face the fact that if I go back to eating
the way that got me fat I'll be fat again. What
choice do I have but to stay on plan.

Here's a saying about courage that you've probably
heard befo Lack of fear isn't courage. Being
afraid and acting anyways is courage.

My variation is about patience: Lack of frustration
is not patience. Being frustrated and staying on
plan anyways is patience.

In article .com,
Doug Freyburger wrote:

~Phil Marshall~ wrote:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

For me variety starts at the grocery store.

The honeymoon with Costco is over! It's back to the extravagence of
Whole Foods to enjoy the above.

Reason: Costco stuff is good value fir mney but it's not pure enogh for
my jittery digestive system..

I tried their Golden Boy brand dried prunes and developed an itchy
underwarm swelling that was scary. Then I read the prune label.
"Contains Potassium Sorbate"
( which can provoke allergic skin reactions.

The coconut from Loblaws contained sulphites. All this time I thought
my immune system could now tolerate the likes of these but recall i got
better from avoiding them.

--
Diva
*****
Discipline is Liberation

"~Phil Marshall~" wrote in message
...
Hello:

It has been about 3 1/2 months now. I'm down 22 pounds.
That's the good news. The downside is I feel like I'm eating
the same foods week after week. And my weight loss has really
slowed in the past month.

How do you keep your enthusiasm going?

~~Phil~~
280 Peak high. 260/238/180's

I just went crazy on the Internet finding new recipes. Go to Epicurious and
search for Thai beef and asparagus and chicken with radicchio and endive.
Right now I'm eating Vietnamese grilled chicken from that site with Chinese
vegetables and rice.
I'm going to try some Indonesian satays and dendeng pedas (sp?).

I make a five or six serving batch and pack it all week.

Here's my list of recipes tried & true, or newly discovered and some
untried. They're not all on the Internet but a lot are.

Main dishes
1. Arni Souvlaki (Greek) 1

2. Beef and prune Tsimmes (Jewish) 1

3. Beef Bourguignon (French) 1

4. Beef pulgoki (Korean) 2

5. Beef ragout (Hungarian) 2

6. Bibam bap (Korean) 3

7. Brisket in wine sauce (Jewish) 3

8. Broiled salmon. 3

9. Brunswick stew.. 4

10. Bubble-and-squeak (English) 4

11. Cassoulet (French) 4

12. Chicken cacciatore (Italian) 4

13. Chicken hamin (Jewish Mediterranean) 5

14. Chicken Marengo (French/Italian) 5

15. Chicken Marsala (French/Italian) 5

16. Chicken nuggets a la Emeril (Cajun) 5

17. Chicken Paprika (Hungarian) 6

18. Chili (Mexican) 6

19. China Chilo. 6

20. Cholent (Jewish NE European) 7

21. Chops. 7

22. Collops. 7

23. Combo cake (Tanzanian) 7

24. Coq au vin (French) 7

25. Cottage pie (English) 8

26. Crockpot beans (Dutch) 8

27. Croquettes. 9

28. Curried beef with asparagus (Thai) 9

29. Curried fish (Kenya) 10

30. Curried game hens (Thai) 10

31. Dendeng pedas (Indonesian) 10

32. Doro wat (Ethiopian) 11

33. Eggplant and linguine (Italian) 11

34. Eggs foo yung (Chinese) 11

35. Empanadas (South American) 11

36. Filet mignon (French) 13

37. Fricandeau. 13

38. Fricassee (French) 13

39. Fried chicken "like the Colonel's". 14

40. Frittatta (Italian) 14

41. Galuptsi/Holishkes (Polish) 14

42. General Tso's chicken (Chinese) 15

43. Generic Chinese stir fry. 15

44. Glazed chicken with endive and radicchio. 15

45. Goulash (Hungarian) 16

46. Green goose. 17

47. Grilled five-spice chicken (Vietnamese) 17

48. Herbed poultry (French) 18

49. Hush puppy fried fish. 18

50. India style chicken. 18

51. India style chili (Yamuna Devi) 18

52. Irish stew.. 18

53. Jambalaya (Cajun) 18

54. Jollof rice and chicken (Gambia) 19

55. Jollof rice and lamb (Mali) 19

56. Kentumera (Ghana) 19

57. Kielbasa and sauerkraut (Polish) 19

58. Lamb and lentils (Mediterranean) 19

59. Lamb tagine with artichokes (Morocco) 20

60. Lamb tsimmes (Jewish) 20

61. Lasagna Bolognese. 20

62. London broil 21

63. Mackerel 21

64. Meat and cassava bake (Puerto Rico) 21

65. Meatloaf (American) 21

66. Moo goo gai pan (Chinese) 21

67. Moussaka (Mediterranean) 21

68. New England boiled dinner 22

69. Omelet 22

70. Orange duck (French) 22

71. Paella (Spanish) 23

72. Pepper steak (Chinese) 24

73. Pizza (Italian) 24

74. Poached salmon and vegetables with aioli (French) 24

75. Pot roast 25

76. Quiche (French) 25

77. Rissoles. 25

78. Salisbury steak. 26

79. Salmagundy (English) 26

80. Samak mashi (Egyptian) 27

81. Satay (Indonesian) 27

82. Sauerbraten (German) 27

83. Shepherd's pie. 28

84. Shireen polo (Persian) 28

85. Smoked turkey hash. 29

86. Smothered chicken (Cajun) 29

87. Smothered liver 30

88. Steak pie (English) 30

89. Swordfish. 30

90. Tempura (Japanese) 30

91. Toad-in-the-hole (English) 33

92. Tofu stir fry. 34

93. Tuna noodle casserole (American) 34

94. Tuna salad (American) 34

95. Italian turkey and pasta. 34

96. Veal paprika (Hungarian) 34

97. Vegetable biryani (South Africa) 35

98. Vol au vent 35

99. Yassa (Senegal) 35

100. Ziti without baking (Italian) 35

Soups. 35

101. Banh Pho Bo (Vietnamese) 35

102. Borscht (Ukraine) 36

103. Chicken corn chowder (American) 37

104. Cock-a-leekie (Scotland) 37

105. Gaspacho (Spain) 37

106. Gumbo (Cajun) 38

107. Kharcho (Georgia, former USSR) 38

108. Manhattan fish chowder 38

109. Minestrone (Italian) 38

110. Mulligatawney. 38

111. New England fish chowder 39

112. Peanut soup (Ghana) 39

113. Pot au feu (French) 39

114. Red curry soup with chicken (Thai) 39

115. Vegetable soup with fennel bulb base. 40

116. Vegetable soup with millet 40

117. Vegetable soup with whole grains and legumes (Yamuna Devi) 40

118. White soup. 40

Sides, Snacks and Seasonings. 41

119. Baklava (Mediterranean) 41

120. Banana bread. 41

121. Barbecue sauce. 42

122. Basic pie dough (American) 42

123. Bechamel (French) 42

124. Berbere (Ethiopian) 42

125. Black beans and rice (Cajun) 42

126. Blancmange. 43

127. Bouquet garni 43

128. Brownies. 43

129. Butterscotch (See Toffee) 44

130. Carmelized sugar 44

131. Charlotte Russe. 44

132. Cheesecake. 44

133. Chocolate souffle. 45

134. Chow chow.. 45

135. Colcannon (Irish) 45

136. Coleslaw (American) 46

137. Couscous (Mediterranean) 46

138. Crumpets (English) 46

139. Devonshire scones (English) 46

140. Dirty rice (Cajun) 46

141. Dumplings. 46

142. Egg rolls (Chinese) 47

143. Emeril's mix (Cajun) 47

144. English muffin. 47

145. English tea cake. 48

146. Forcemeat 49

147. Fried green tomatoes. 49

148. Fried rice (Chinese) 49

149. Fritters. 50

150. Fruitcake. 50

151. Fruit compote. 50

152. Green goddess dressing. 50

153. Hamantaschen (Jewish) 51

154. Hash browns (American) 51

155. Hasty pudding. 51

156. Home fries (American) 51

157. Honey cake (Jewish) 51

158. Hoppin' John (American) 52

159. Hush puppies (American) 52

160. Irish penny buns. 52

161. Johnny cake. 52

162. Kasha (Russian) 52

163. Kedgeree (Kichri, India) 53

164. Kreplach/Wonton/Ravioli 53

165. Macaroni and cheese (Italian) 53

166. Madeleines (French) 53

167. Maki (Japanese) 53

168. Mamaliga (Rumanian) 53

169. Mandelbrot (Jewish) 53

170. Maquechou (Cajun) 54

171. Marinara sauce (Italian) 54

172. Matzo brie (Jewish) 55

173. Mayonnaise. 55

174. Mince meat 55

175. Mixed greens (Yamuna Devi) 56

176. Oat scones. 56

177. Onigiri (Japanese) 56

178. Pesto (Italian) 57

179. Piccalilli 57

180. Pittsburgh sticky buns. 57

181. Plum pudding. 57

182. Potato salad (American) 58

183. Potato salad (German) 58

184. Potstickers (Chinese) 58

185. Poultry stuffing. 58

186. Pumpernickel bread. 58

187. Ragu sauce (Italian) 59

188. Ratatouille (French/Italian) 59

189. Ravioli/Kreplach/Wonton. 59

190. Red beans and rice (Cajun) 59

191. Red cabbage. 59

192. Remoulade. 59

193. Rice pilaf 60

194. Risotto (Italian) 60

195. Roasted vegetables a la Emeril (Cajun) 60

196. Rye bread. 61

197. Scotch eggs. 61

198. Scrapple. 61

199. Seedcake (English) 62

200. Shortbread (Scotland) 62

201. Snack mix. 62

202. Snowball cookies. 62

203. Soda bread. 62

204. Soy Lime Dipping Sauce (for Grilled Five Spice Chicken) 63

205. Strudel (Jewish) 63

206. Syllabub. 63

207. Tapioca pudding. 64

208. Tea sandwiches (English) 64

209. Tipsy cake. 64

210. Toffee/Butterscotch. 65

211. Tomato and cabbage (American) 65

212. Victorian puff pastry. 65

213. Vol au vent 65

214. Welsh brach. 65

215. Welsh tea cakes. 66

216. White bread. 66

217. White sauce. 66

218. Whole wheat bread. 67

219. Wonton/Ravioli/Kreplach. 67

220. Yorkshire pudding. 67