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#1
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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) |
#2
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"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. |
#3
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"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 |
#4
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"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) |
#5
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"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 |
#6
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"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 |
#7
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"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) |
#8
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"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) |
#9
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"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 |
#10
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"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 |
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