What's on your Sunday Menu, RNYers?

Good morning, everybody!

The sun is finally shining today. Woohoo!!

I may get out and pressure wash the siding my house since it is getting nice out. It's been on my to do list for a couple of weeks, but the weather just hasn't cooperated.

QOTD: Cheddar, Gouda, Blue cheese. Not a lot I don't like, however

Breakfast: Bagel

Snack: protein bar

Lunch: hamburger

Snack: pudding

Dinner: TBD

Have a great day, all!

Mornin' All!

It's after 10:00 and I still haven't eaten breakfast (again! This has been going on for a couple of weeks now), but, even though this hasn't been my intention, it's really helped me control my daily calories. I'm rarely hungry in the mornings, and having a late breakfast and skipping a morning snack (or having my "morning snack" around 11:30 and then having lunch around 2:00 or so) has shifted everything around so I'm not nearly as likely to blow it in the late afternoon or evening. Hmmm. I guess this would explain why IF works for so many people, too (the version of IF where you can only eat between certain hours of the day).

it's sunny here again today and the temp is headed up to 64, so I'm planning to be outside at least part of the day. A long walk is in order for sure!!

accountability was surprisingly good yesterday given i had half a piece of carrot cake for dessert. But then, I ate pretty lightly the rest of the day...

QOTD: I love, love, love really old, sharp cheddar. You can get it up to 15 years old here in Wisconsin. I especially love it when it has those crunchy crystals in it - pretty common in it gets to be around five years old. I also love hard Italian cheeses, like a good, aged Parmesan sliced off the block (as opposed to the crappy stuff in the green can). I like almost all cheeses, actually, except for really strong blues (mild blues are OK).

TSS: 4y10m

B: protein pancakes with plain Greek yogurt and blueberry compote, coffee with half & half

MS: Fit Frappe

L: 2 Costco chicken skewers with some kind of dip - either a homemade spicy peanut sauce or plain Greek yogurt mixed with adobo sauce

AS: L&F yogurt with raspberries or raw veggies. Maybe a skinny bagel or light whole grain English muffin with whipped cream cheese

D: maybe chipotle chicken tacos??

ex: walk. And WEIGHTS ****ep saying i'll do weights, and then I don't...I MUST force myself to do them today!)

have a great day, everyone!

Crunchy crystals are the best! I wonder if any of those Wisconsin cheeses show up in Massachusetts?

I am not as hungry in the am as later either. I start to crave things around 3:30 or so. So lately I eat breakfast around 9-10, lunch at 1 or so, planned snack at around 4, dinner around 7, and last planned snack around 8:30-9. That has kept me on plan most days. If I were to try to not eat after dinner I guarantee that I would fail miserably on a daily basis. But I could easily skip breakfast if I had to.

same here with the food schedule! It's much easier to control my eating/calories using this kind of schedule!

as for Wisconsin cheeses - you should definitely be able to find some in Massachusetts since we're known for cheese and export it all over. Although Vermont is pretty well known in that dept, too - so you may get a lot of theirs, too (and they make some pretty good cheddars in Vermont, too). Hooks from Mineral Point, Wisconsin, make 15-year-old cheddar for sure - not sure if you have access to their cheeses or not. But any cheddar 4+ years old is going to be really good...

Good morning,

TOM is finally leaving and as usual I'm starting to sleep better again. I usually crash at the end of my cycle, and was so sleepy yesterday I kept dozing off and finally gave in and went to bed at 9 pm.

The weather has changed to cooler, more rain and wind after being abnormally sunny for weeks on end. I love the rain... we have a metal roof and the rain is so comforting, especially at night...

Decided WW isn't for me. Thank goodness I didn't have to pay for it! It's too flexible and I up eating too much with zero foods, and it was doing my head in with all the pts calcs. The whole point of having WLS was to have auto portion control, learn healthy habits, and not need to "diet" anymore... Back to my nutritionists's recs today: 18 oz weighed food/day, including 9 oz protein.

Meal 1: greek yogourt, granola (3 oz weighed)

Meal 2: kale greens mix, roasted pumpkin seeds, dried cranberries, pickled red onion, feta, chickpeas, avocado, drizzled olive oil & balsamic vinegar. (6 oz weighed)

Meal 3: GF chicken mushroom fettuccine alfredo (6 oz weighed)

Snack: tortilla chips & babybel cheese (3 oz weighed)

QOTD: Favourites: feta, spiced gouda, Monterey jack w/jalapeño

WW is not for everyone. The truth is that weight loss is always from eating less and you have to find what makes you take in fewer calories. Pickled red onion intrigues me. I never heard of it, but am going to be making a batch of that today. I have red onions, vinegar, and allspice and think it will be good. Will let you know. I plan to make some pickled beets later today and am going to use the same recipe for the red onions.

So true... I have to do what works and unfortunately WW just isn't right for me.

I'd love your pickled beets recipe! I've been buying mine lately but prefer homemade. Another favourite salad topper... I make a spinach salad with pickled beets, roasted pumpkin seeds, roasted pecans, pickled onions, shredded chicken, and feta. Yum! I have pecans ordered and plan on making this salad as soon as they arrive!

Here's my super easy pickled onion recipe:

Ingredients:

1 medium red onion

1/2 cup apple cider vinegar

1 t sweetener

1 t salt

Optional: garlic, whole peppercorns, red pepper flakes, any other spices you like!

Instructions:

1. Slice the red onion as thinly as possible, place in a strainer, and pour a full kettle of boiling water over them to blanche the onions.
2. Fill a canning jar about half full of apple cider vinegar, and add the sweetener, salt, and desired spices to your taste. Stir till salt and sweetener are dissolved.
3. Add blanched onions to jar and push down into the vinegar to cover the onions.
4. Put a lid on the jar and refrigerate for 30 minutes before using.
5. Keep in the fridge and top salads, burgers, sandwiches, etc with delicious homemade pickled red onion!

I use canned beets that are already sliced and cooked.

In a saucepan, I boil 1/2 cup cider vinegar

1 tablespoon brown sugar

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

I boil the mixture, let it cool for ten minutes. Then pack the beets into a jar pour the liquid in and put in the refrigerator for an hour or longer. Usually overnight. I use brown sugar because I have a friend who says he hates the taste of Splenda. For the pickled onions I will use sweetener because I am the one who will be eating those.

That's an easy looking recipe and never thought of using canned beets! That would make it so much quicker for sure, gonna try that. I know someone who sweetens her pickled beets with honey and they turn out great too.

I always bought pickled beets in a jar but the grocery store ran out so I decided to improvise with the canned ones. We like them better.