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Food & Exercise -- 8/19/2004



 
 
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  #21  
Old August 21st, 2004, 04:24 PM
Cplus
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"Annabel Smyth" wrote in message
...
Cplus wrote in alt.support.diet on Fri, 20 Aug 2004:

Snack - (got some groceries in the house!!!)
1/4 cup? (100g container) ff source yogurt (vanilla and

citrus
blend, DELISH!!!! Tasted like a creamsicle!)

If you're missing "creamsicles" (a type of ice-cream, no?), what you can
do is put your yogurt through an ice-cream machine, and it is an
*excellent* substitute. You *can* freeze it without a machine, but you
really do need to stir it every 20 minutes or so, and eat it at once
once frozen, as it gets incredibly hard. But then, if you freeze it in
cartons holding as much as you (and your family, if applicable) will eat
at one meal, you can let it thaw a bit before serving.
--
Annabel - "Mrs Redboots"
90/88/80kg


nope, not missing creamsicles. I do think they are mighty tasty though.
Normally yogurt seems to be a bit on the sour side but this one wasn't at
all.


  #22  
Old August 21st, 2004, 04:35 PM
Cplus
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"Rob" wrote in message
...
Cplus wrote:

I don't know if you want a couple tweaks or not but I'll post'm and you
can delete'm if they're not welcome.

Could probably skip the margarine on the toast if you're adding peanut
butter anyway. Shouldn't need it. Especially if it's natural peanut
butter, margarine will only risk a trans-fat sneaking into your healthy
breakfast.

Swap the hamburger with ground turkey. The difference should hide quite
nicely in both the spaghetti lunch and taco dinner.

I'd also swap the 1% milk for soymilk but apparently that's a taste not
everyone is fond of.

Multi-vitamin?

185/140/155/160


Certainly I don't mind!! but here's my take.

It isn't natural peanut butter (although I'm looking into that option since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?). I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps when
I'm looking into the nitty gritties of my meals I'll attempt that step. Who
knows, I may like it. For now my focus is on eating better, regularly.

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often the
hamburger is used to flavour the tomato soup that we add as sauce. I don't
plan to have this often, or at the very least have it only as a side dish to
a huge salad. It's not very nutritious and I always seem to be hungry an
hour or two later.

As for the milk. I've tried soy and I just can't get used to the taste. It
tastes almost sour to me. I do LOVE skim though. We had it in the house
for awhile but for the sake of the people who don't like skim and are used
to 2% we comprimised and bought 1%. I'm still gunning to go back to skim
though.

Thanks for the comments!!! They are very helpful and I always try to read
them with an open mind.

Cp


  #23  
Old August 21st, 2004, 05:01 PM
JMA
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"Cplus" wrote in message
ble.rogers.com...

It isn't natural peanut butter (although I'm looking into that option
since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?). I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps
when
I'm looking into the nitty gritties of my meals I'll attempt that step.
Who
knows, I may like it. For now my focus is on eating better, regularly.


My husband is the same way - margarine and pb. We use brummel & brown (no
trans fat) margarine and natural PB - though his is the kind with honey.

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often
the
hamburger is used to flavour the tomato soup that we add as sauce.


The only soy crumbles I've found that could stand up to a sauce or other
dish are the boca ones. Morningstar farms ones turn to complete mush and
others have odd tastes. My husband will eat the boca stuff, so I use it in
chili as a 50/50 mixture with chopped beef. I use it in other dishes for
myself.

Sounds like you're doing ok so far, working your way into a better WOE. It
isn't an overnight process and it takes time to find things that will work
for you in the long run.

Jenn


  #24  
Old August 21st, 2004, 05:43 PM
Elly
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"Rob" ha scritto nel messaggio
...
Elly wrote:

"Rob" ha scritto nel messaggio
...

185/140/155/160



Rob, I'm just curious about your numbers... Starting weight 185, then?

Are
you now at 140 and want to be 155?

Elly




I dropped from 185 to 140 eight years ago. That was a serious overshot.
Currently 155 and hoping to make 160. At that point I might try to
cut my bodyfat% enough to return to 155, but I need the muscle mass
first, so I didn't bother posting that future goal.

Is there a better way to display my numbers so they're less confusing?


Thank you for answering!
No, they are fine. I was just wondering...

Elly


  #25  
Old August 21st, 2004, 05:56 PM
Rob
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Cplus wrote:
"Rob" wrote in message
...

Cplus wrote:

I don't know if you want a couple tweaks or not but I'll post'm and you
can delete'm if they're not welcome.

Could probably skip the margarine on the toast if you're adding peanut
butter anyway. Shouldn't need it. Especially if it's natural peanut
butter, margarine will only risk a trans-fat sneaking into your healthy
breakfast.

Swap the hamburger with ground turkey. The difference should hide quite
nicely in both the spaghetti lunch and taco dinner.

I'd also swap the 1% milk for soymilk but apparently that's a taste not
everyone is fond of.

Multi-vitamin?

185/140/155/160



Certainly I don't mind!! but here's my take.

It isn't natural peanut butter (although I'm looking into that option since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?). I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps when
I'm looking into the nitty gritties of my meals I'll attempt that step. Who
knows, I may like it. For now my focus is on eating better, regularly.

snip

I have a feeling you're going to be turned off by the "dry" taste of
natural peanut butter. Just a hunch from your post above. Many have a
tough time giving up the sugary taste and creamy texture of Skippy, Jif,
etc. If you can't switch to natural peanut butter, try to keep to
crunchy varieties. Peanuts are good, it's the stuff around them that's
bad. The more peanuts in the jar, the less room for the bad stuff.

185/140/155/160
  #26  
Old August 21st, 2004, 06:20 PM
Rob
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Cplus wrote:

"Rob" wrote in message
...

Cplus wrote:

snip

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often the
hamburger is used to flavour the tomato soup that we add as sauce. I don't
plan to have this often, or at the very least have it only as a side dish to
a huge salad. It's not very nutritious and I always seem to be hungry an
hour or two later.



Have you ever tried making sauce with Tuna? Instead of adding ground
beef or pork, toss in can of drained chunk white Albacore Tuna in water.
It will break down and certainly doesn't taste like a hamburger or
sausage sauce but I use it to change things up a bit. Sort of a quick
and cheap Italian Seafood dish. I could use higher quality fish, but I
save those for fish tacos.

185/140/155/160
  #27  
Old August 21st, 2004, 06:21 PM
Annabel Smyth
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Cplus wrote in alt.support.diet on Sat, 21 Aug 2004:

It isn't natural peanut butter (although I'm looking into that option since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?). I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps when
I'm looking into the nitty gritties of my meals I'll attempt that step. Who
knows, I may like it. For now my focus is on eating better, regularly.

I dropped spreading anything on my toast other than the top layer, if
that makes sense, about 10 years ago; the odd time a daughter or husband
has forgotten and spread butter or olive oil spread as well as marmalade
or whatever, I've found I've not liked it! It's amazing what you get
used to - I used to slather butter on 1/4" thick.... I wish I still
did, then I could give it up again....

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often the
hamburger is used to flavour the tomato soup that we add as sauce. I don't
plan to have this often, or at the very least have it only as a side dish to
a huge salad. It's not very nutritious and I always seem to be hungry an
hour or two later.

What works, if you are cooking mince rather than burgers, is to dry-fry
it and then pour off the excess fat. If it is burgers, cook them under
the grill rather than frying them, to allow excess fat to drain. This
works for sausages, too.

As for the milk. I've tried soy and I just can't get used to the taste. It
tastes almost sour to me. I do LOVE skim though. We had it in the house
for awhile but for the sake of the people who don't like skim and are used
to 2% we comprimised and bought 1%. I'm still gunning to go back to skim
though.

Husband won't allow skimmed milk, and as he's the one who drinks it, we
buy semi-skimmed. I think that is the same as your 1 or 2%.
--
Annabel - "Mrs Redboots"
90/88/80kg

  #28  
Old August 21st, 2004, 06:22 PM
Annabel Smyth
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Posts: n/a
Default

Rob wrote in alt.support.diet on Sat, 21 Aug 2004:

I have a feeling you're going to be turned off by the "dry" taste of
natural peanut butter. Just a hunch from your post above. Many have a
tough time giving up the sugary taste and creamy texture of Skippy,
Jif, etc. If you can't switch to natural peanut butter, try to keep to
crunchy varieties. Peanuts are good, it's the stuff around them that's
bad. The more peanuts in the jar, the less room for the bad stuff.

It's funny, peanut butter sold here is salty, not sweet - one makes it
into a sandwich with salad fillings, not jam! I have tried American
brands and rather dislike them.
--
Annabel - "Mrs Redboots"
90/88/80kg

  #29  
Old August 21st, 2004, 08:55 PM
janice
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On Sat, 21 Aug 2004 18:21:16 +0100, Annabel Smyth
wrote:

Husband won't allow skimmed milk, and as he's the one who drinks it, we
buy semi-skimmed. I think that is the same as your 1 or 2%.


My DH actually prefers skimmed milk - he certainly doesn't need to
watch his weight. Whereas I don't enjoy it and buy semi-skimmed for
myself. I just have a bit less of it and work it into my daily
intake. It's probably quite a good thing, as my fat intake tends to
be rather low.

janice
233/179/133
  #30  
Old August 21st, 2004, 09:10 PM
Cplus
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Posts: n/a
Default


"JMA" wrote in message
...

"Cplus" wrote in message
ble.rogers.com...

It isn't natural peanut butter (although I'm looking into that option
since
we're running on the ends of the processed stuff). It's also
non-hydrogenated margarine (doesn't everything seem to be now a days?).

I
could skip the step that's true, but I find toast dry without margarine
regardless of what I put on it afterwards. Quirky I suppose. Perhaps
when
I'm looking into the nitty gritties of my meals I'll attempt that step.
Who
knows, I may like it. For now my focus is on eating better, regularly.


My husband is the same way - margarine and pb. We use brummel & brown (no
trans fat) margarine and natural PB - though his is the kind with honey.

We have done the hamburger swap as well as done a hamburger/soy mixture.
We've tried just the soy mixture but it doesn't taste right. Most often
the
hamburger is used to flavour the tomato soup that we add as sauce.


The only soy crumbles I've found that could stand up to a sauce or other
dish are the boca ones. Morningstar farms ones turn to complete mush and
others have odd tastes. My husband will eat the boca stuff, so I use it

in
chili as a 50/50 mixture with chopped beef. I use it in other dishes for
myself.

Sounds like you're doing ok so far, working your way into a better WOE.

It
isn't an overnight process and it takes time to find things that will work
for you in the long run.

Jenn

We buy our soy from the health food store, not sure if it's got a brand name
attached to it. Normally the half/half is almost non detectable for things
like tacos, spaghetti and the like. I'm not sure if I'd ever try making
burgers out of it though as it seems it would dry out quickly.

Thanks for the positive comments!!! That's exactly what I'm trying to do.
To work it in gradually so that it just becomes the "norm" and not anything
"diet" like.


 




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