Tuesday April 1st...

hi

how do you "work" your tool being you did gain weight are you now are loosing? I have gained and miss the feelings I had before I got to this point...

For me, I've learned to eat around the tool. There are certain textures that don't seem to bother me so they don't give me that uncomfortable feeling. Unfortunately they seem to exist in processed foods that contain high amounts of carbs and refined sugars. I just knew that I would be the surgery patient who dumped on sugar and it was going to be exactly what I needed for the rest of my life to keep me on track. NOT!! Over the past nearly 6 years...life has thrown me some curveballs and I resorted back to my old friend, FOOD, to cope with them. I'm a stress eater. If it's got sugar in it then I'm going to eat it.

I've never craved a carrot or celery stick. I have craved donuts and cookies. The head hunger most always wins the battle. I haven't been physically hungry since I had my surgery back in 2008.  I still need to work on my coping strategies.

I did regain. I swore that wasn't going to happen to me but it did. There's been so much "stuff" going on in my life that my focus hasn't been on losing the regain. Simply stopping the regain.  That's where I am right now. I've got some health concerns that I have got to address. I'm making better choices. I'm reassessing some goals in my life (not just weight related).

I know that there are some folks on here who have been very, very successful in losing the regain. They'll be the first to tel you that it's hard...much harder than when we were newbies. Good Luck to you and I hope you find the answers you're looking for.

- Iris

 

Thanks for staring the post Hala.

Perfect weather here today, warm and sunny.

eats for today

Bkf

protein shake

Lunch

Chicken breast

greek yogurt

 

Dinner

Meat loaf

Green beans

Snack

Cheese.

 

Exercise check, vits check, water check

 

 

Linda 

Atkins - Muffin In A Minute W/ Flax Meal & 3.5 Net Carbs, 1 muffin

Tim Horton's - Coffee - Large With 1 Cream (From Website), 2 cup (Large)



Lunch

Maple Leaf - Hot Dog - Regular, 2 weiner (38g)

Nuts - Almonds, 1 oz (23 whole kernels)

Supper

Homemade - Broccoli and Shrimp Stirfry With Mushrooms, 2 cup

Snack

Pure Protein - Protein Bar - Chocolate Deluxe (Canada), 1 bar (50g)

Voortman Sugar Free - Oatmeal Cookies, 1 cookie (20g

Homemade - Cheesy Cauliflower Dippers, 5 Breadsticks



Totals cal1,639 carb 74 prot 82

water done
vitamin done
ex 1hr walking

Cheesy cauliflower dippers? I'm curious....tell me more. About the only way my gang will eat it is raw with a bottle of ranch dressing. They really didn't like it when I tried to pass off mashed cauliflower for mashed potatoes....

It's really easy and very tasty. Love them.

Cheesy Cauliflower Dippers

Instructions

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon Garlic salt

Wash and clean the cauliflower and cut it into chunks. Make sure you remove the core.
Place the cauliflower in a food processor and pulse it until it's a "rice" consistency
In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow it to steam for 4-5 minutes. Watch it close so that it doesn't boil over!
Preheat the oven to 425 degrees F.
Use a fine mesh strainer to drain the cauliflower. Allow it to cool for a few minutes, then place the cauliflower in a clean dish towel and squeeze as hard as you can to remove any excess water.
Once the cauliflower rice is drained really well, place it into a large bowl. Add 1/2 cup mozzarella cheese, 1 egg slightly beaten, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon Garlic salt. Stir the mixture well.
Line a baking sheet with parchment paper and spray it lightly with cooking spray. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11 inch rectangle.
Place in the oven for 30 minutes, or even longer until the crust is golden brown and firm.
Remove the crust from the oven and top the crust with remaining mozzarella and Parmesan cheeses.
Return the pan to the oven and bake for another 7-10 minutes, or until the cheese is melted.
Cut into "breadsticks" and serve with warm marinara sauce for dipping. Makes about 10 breadsticks. This recipe could easily be doubled.
Yield ~10 Breadsticks