What's on Your (photo) Friday Menu, RNYers?

That dropping 500 cals a day gets confusing for me.  I mean is that when you are maintaining and KNOW how many calories you can maintain on?

Because I certainly cant drop 500 cals a day right now, I would only be eating 300-400 calories! lol

I am a grown ass women, and this statement made me feel so dumb! HAHA

No, dropping 500 is after you reach goal, maintain, and gain a few you want to lose. You can do it by estimating, but tracking your food closely makes adding or dropping easier. You'll probably end up maintaining at something like 1400 calories -- figure 100 calories for every 10 pounds you weigh at goal. So you'd drop to 900 to get rid of your holiday splurge.

I think about NOT weighing and tracking my food like driving a car without a speedometer. I can tell approximately how fast I'm going, because I've driven a gazillion miles. But I will end up going too fast, and eventually will get a ticket. Tracking my food is like having a speedometer. Lose a few pounds, step on the gas. Gain a few, tap the brake. Being IN CONTROL of what I weigh, for the first time in my life, is incredibly satisfying.

I do weight and measure, and track ALL my food.  Even when I eat something "off plan".  I even go as far as, let just say mayo, its 1 tbsp or 15g.  I always use my scale to get the grams, because lord knows I can cram WAY more than 1 tbsp of mayo into my tablespoon....know what I mean? 

Sometimes I will weigh, measure then not finish something.  That is why when I said the other night I ate "about 2oz" of my burger I made, it was because I weighed out 2.5oz but didn't eat it all before the dreaded slime started.

That's great practice. I used to weigh my protein powder, since "one scoop" had to much leeway for adding extra. 100 calories a day, and over a year makes 10 pounds. And 100 calories is a really tiny bit of food.

If I don't finish something, I weigh what's left and subtract it from the amount. If it goes in my log, you can bet I ate it. 

I have actually started weighting my milk, then weighing my protein scoop as well.  Because you are right, "one scoop" can have a HUGE difference from day to day

Also...I just REALLY miss steak

I consider tuna a dense protein. Have you tried a really nice steak? A tenderloin is very expensive, like 15 bucks a pound. Try it once as an experiment, and see if it's easier. It should be better than hamburg, pork, and chicken.

I tend to do better, generally speaking, with ground meat then I do "slabs" of meat.  Like if I make chili, that usually goes down ok.  I just had homemade meatloaf for lunch, it took me 35 minutes to eat my small piece, but it has stayed down.

I was thinking of buying a small package of a nice steak and see how it goes.  Worst thing that happens is my husband gets a nice steak!  lol 

What cut would you suggest?  Any names I should be looking for, besides just getting the most expensive one! lol

Tenderloin is most tender. In restaurants they call it filet mignon. It's also very lean, and low cal. But the lack of fat means it's not as tasty as other cuts.

The outer part of a ribeye is also very tender. Ribeye has that "eye" of fat in the middle. The "cap" is tender, and very tasty. The rest of the ribeye is a little more dense. Cook one up, try the fatty and tender cap, and give hubby the rest. Ribeye is a lot easier to find in supermarkets than tenderloin, which I rarely see.

Ok I will look for those two, thanks!  I don't think I have ever seen beef tenderloin at my market, just pork tenderloin.  But I think I have seen filet mignon at the market before.

I will STOP bothering you now with all these crazy questions!  Thanks for the help