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Thread: Loaded March 2 - 3, P2 almost done, P3 here we come!

  1. #301
    Senior Member shkelly's Avatar
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    Oh my goodness! Why have I never tried cocoa crack before?!?! This is my 4th time doing hCG and tonight was my 1st time trying it. It was HEAVENLY! SO glad I only made a small amount or I would have eaten WAY more!
    ~Shelly~

    SW- 147.0
    Wk1- 138.6 (-8.4)
    Wk2- 134.6 (-4.0)
    Wk3- 132.2 (-2.4)
    Wk4- 129.8 (-2.2)
    Wk5- 127.2 (-2.6)
    Wk6- 124.0 LDW!!
    P2D41- 123.8
    P3D1- 123.0
    P3D2- 124.0

  2. #302
    Senior Member GonnaLoseIt's Avatar
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    Technically speaking, yes -- Zucchini is classified as a "summer squash"....so it's more likely to be allowed. It's the "winter squashes" that aren't strictly allowed. To be on the safe side, though, summer squash isn't ideal. Avoiding all squashes -- summer or winter -- is the safer bet. Eating summer squash is just something that should be watched. If a gain is seen on the scale immediately (the day after) eating it, or if a gain is seen 2 days afterwards (sometimes called a "latent gain") squash in any form is an issue.

    Here are which squashes are "winter squashes" and qualify as "not ever to be eaten" in P3:
    - Acorn squash
    - Ambercup squash
    - Arikara squash
    - Atlantic Giant
    - Autumn cup squash
    - Banana squash (also called Pink Banana squash)
    - Buttercup squash
    - Butternut squash
    - Carnival squash
    - Calabaza
    - Cushaw (also called "winter crookneck squash")
    - Delicata squash (also called Peanut squash)
    - Fairytale pumpkin squash (AKA Musquee de Provence)
    - Gem squash
    - Georgia candy roaster
    - Giraumon
    - Gold nugget squash (also called "golden nugget squash")
    - Heart of gold squash (Cucurbita pepo; a hybrid of acorn squash and sweet dumpling squash)
    - Hubbard squash
    - Jarrahdale pumpkin
    - Kabocha
    - Lakota squash
    - Long Island cheese squash (Cucurbita moschata)
    - Marina di Chioggia
    - Mooregold squash
    - Queensland blue pumpkin
    - Red kuri squash (also called "Hokkaido squash," "orange Hokkaido squash," or "baby red Hubbard squash")[1]
    - Rouge vif d'Estampes (also spelled Rouge vif d'Etamps)
    - Spaghetti squash
    - Sugar loaf squash
    - Sweet dumpling squash (also called "dumpling squash"; Cucurbita pepo)
    - Turban squash


    As for "zucchini chips" -- if it's a processed food, it doesn't matter if it was made with winter or summer squashes. Still not a good idea to eat any processed food in P3; we already have a bunch of weird reactions to food that was never an issue before....food that *isn't* processed to begin with. So, if someone chooses to eat a processed food, they need to be aware of the risk they're taking, and evaluate if that risk is worth a potential gain that could....could start an inflammatory cycle. Personal choice is everything; information is essential to making good choices.



    Quote Originally Posted by mcbutler23 View Post
    Zucchini isn't considered a starchy vegetable. It's very low on the glycemic index. So is yellow summer squash.
    Looking for info on the famed "Chicken Thigh Day" (CTD)? Here it is: http://hcgdietinfo.com/hcgdietforums/entry.php?b=16708

    Wondering how you can hold your loss after the Chicken Thigh Day, or any correction day? Try the "Post-Correction Day Strategy" (PCDS): http://hcgdietinfo.com/hcgdietforums/entry.php?b=16711

    I'm using "MyNetDiary Pro"...I highly recommend it. Huge, ACCURATE Food Database! It's at http://www.mynetdiary.com

  3. #303
    Senior Member fyregirl's Avatar
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    Zucchini chips recipe and P3 pudding recipe

    Hey all - been reading through the posts so i thought I'd post a recipe for Zucchini Chips!

    Ingredients
    2 Medium zucchini, sliced thinly
    melted Coconut oil in a pump sprayer
    Coarse sea salt

    Pre-heat oven to 200 F. Line baking sheet with parchment paper or a silpat.
    Spray the prepared baking sheet with cooking spray. Arrange the zucchini slices on the baking sheet. They do not have to be spaced out, but shouldn’t touch.
    Spray the top of the zucchini slices lightly with cooking spray and sprinkle with sea salt. Less is more here, as the zucchini will shrink and absorb the salt!
    Bake for about 2 hours or until crispy. Allow to cool just slightly on a wire rack. Store in an airtight container at room temperature.

    And for P3 pudding (esp for us who cannot tolerate dairy!)

    1 chilled avocado
    1T HWC or 1T coconut oil
    stevia or truvia
    tiny bit of sea salt
    flavoring

    If you use granulated sweetener, you can grind it first til it is a powder, or dissolve it in your choice of liquid as it wont dissolve in fat or avo and will remain gritty.

    Blend your avo and sweetener with a hand blender, or just smash til smooth. Stir in salt and your flavoring (see below for ideas) and drizzle in the HWC or coconut oil.

    For flavors, try: "chocolate: using a high quality cocoa powder, "Vanilla frosting" using Lorann's bakery Vanilla Butter emulsion, "Key lime pie" using key limes and a tiny bit o the rind, lemon, and whatever flavors you want to experiment with!!

    pre-load 144
    post-load 149

    P2D1 149
    D2 146
    D3 143.6
    D4 143.6
    D5 142.6
    D6 142.6
    D7 141.8
    D8 141.4
    D9 140.6

  4. #304
    Senior Member fyregirl's Avatar
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    [QUOTE=mcbutler23;820252]fyregirl - what did you end up doing today?

    I don't even know what to call today. It was high protein/fat day I guess. I had pork, chicken during the day supplemented with about 2T coconut oil, 2 avocados, huge pile of lettuce, small bit of napa cabbage and 2 cucumbers, and shrimp/scallops and some smoked fish with a little mayo for dinner. Still no fruit and no dairy. Stayed away from butter and eggs - except what was in about 1/2t of mayo.

    The bad thing is I worked all day then taught a sushi class and couldn't eat dinner til 9pm. I only had a few bites, but I'm feeling pretty bad about that as I don't normally eat after 7. The good thing is I stayed away from the rolls with rice - my favorite!

    We shall see tomorrow. I'm kinda scared!

    pre-load 144
    post-load 149

    P2D1 149
    D2 146
    D3 143.6
    D4 143.6
    D5 142.6
    D6 142.6
    D7 141.8
    D8 141.4
    D9 140.6

  5. #305
    Senior Member LolaNoodle's Avatar
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    Quote Originally Posted by GonnaLoseIt View Post
    Hi again, Lola.

    You realllyy need to find that list! Zuchhini is *also* starchy. And "zucchini chips"...? Are these in a box/bag? Then they're processed food, ontop of that, which means it has added fillers -- like salt, preservatives, sugar, soy -- all ingredients that will mess you up.

    A cardinal rule: if it comes in a box or bag...do not eat it in P3.

    If you do choose to end up eating processed food in P3, read the label. Become an informed consumer. Think about what those ingredients will each do to your body...BEFORE you take even one bite.
    Thanks for the info, but I was actually going to make the zuck chips myself. Found a recipe on Pinterest - olive oil, sea salt and bake

  6. #306
    Senior Member LolaNoodle's Avatar
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    Quote Originally Posted by fyregirl View Post
    Hey all - been reading through the posts so i thought I'd post a recipe for Zucchini Chips!

    Ingredients
    2 Medium zucchini, sliced thinly
    melted Coconut oil in a pump sprayer
    Coarse sea salt

    Pre-heat oven to 200 F. Line baking sheet with parchment paper or a silpat.
    Spray the prepared baking sheet with cooking spray. Arrange the zucchini slices on the baking sheet. They do not have to be spaced out, but shouldn’t touch.
    Spray the top of the zucchini slices lightly with cooking spray and sprinkle with sea salt. Less is more here, as the zucchini will shrink and absorb the salt!
    Bake for about 2 hours or until crispy. Allow to cool just slightly on a wire rack. Store in an airtight container at room temperature.

    And for P3 pudding (esp for us who cannot tolerate dairy!)

    1 chilled avocado
    1T HWC or 1T coconut oil
    stevia or truvia
    tiny bit of sea salt
    flavoring

    If you use granulated sweetener, you can grind it first til it is a powder, or dissolve it in your choice of liquid as it wont dissolve in fat or avo and will remain gritty.

    Blend your avo and sweetener with a hand blender, or just smash til smooth. Stir in salt and your flavoring (see below for ideas) and drizzle in the HWC or coconut oil.

    For flavors, try: "chocolate: using a high quality cocoa powder, "Vanilla frosting" using Lorann's bakery Vanilla Butter emulsion, "Key lime pie" using key limes and a tiny bit o the rind, lemon, and whatever flavors you want to experiment with!!
    I love you! Thank you for this

  7. #307
    Senior Member LolaNoodle's Avatar
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    I can't remember who, but I thought I saw someone on here post that they could not find a p3 friendly dressing. Just came across this:

    http://www.tessemaes.com/

    You can find it at whole foods and a few other places. Hope it helps! Can't vouch for it, though, b/c I haven't tried it

    Forgot to mention - no sugars added to these dressings. Yay!

  8. #308
    Super Member! SarahSmiles8's Avatar
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    I went down again this morning. I'm excately 2lbs under LDW. I know yesterday I didn't eat enough Protein or calories for that matter. I'm really taking it slow since Sunday and I'm struggling to get my calories in and mostly my portein in. I think partially because I still track everything because I've now become paranoid with tracking. Yet I always seem to go higher in carbs then I would like. I guess I'm eating too much veggies (still haven't even had fruit in P3), even though I'm sticking mostly to P2 veggies.
    I'm trying eggs again today since I'm so below LDW, we shall see what happens. I hope the eggs will treat me right because if I have that to choose from that will help me have a protein option.
    I can't wait to try and add Cheese! So I'm keeping fingers crossed for today/tomorrow.
    I love the donut reciepe, I'm still not ready to add in any nuts yet so I will hold off on those goodies. I'm hoping cocoa crack will be in my near future!
    02/28/12: R1:219.6lb~LDW:183.6lbs 02/01/13 R2: 185lb~LDW:149.4lbs 01/11/14 R3: 180.2lbs~LDW:146.8
    08/28/15: My Baby Boy @ 9.3lbs
    01/04/16: R4:220.0lbs~LDW:189.4lbs 03/21/16: R5:189.6 lbs~LDW: 161.4 Lbs 09/06/16: R6:175.6lbs~LDW: 151.6
    01/09/17: R7: 172.6lbs~LDW: 152.2 09/18/17: R8: 181lbs~LDW: 159
    01/16/18: R9: 181lbs ~ VLCD37 LDW: 158 = -23lbs
    04/23/18: R10: 164.4

  9. #309
    Senior Member mcbutler23's Avatar
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    I can't believe I start P4 in 8 days! Yikes. Beyond that burrito though I feel like I've stabilized well, even with only doing a short round of P2. Those who have done this before... how did you handle P4?
    Heaviest weight - 255

    Round 1
    Pre-Loading weight - 244.3
    Post-Loading Weight - 246.8
    P2 Week 1 - 238.6 (+0.8)

    P2D8 - 236.8 (-1.8)

    Back after a year hiatus and 30 lb gain





  10. #310
    Senior Member
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    Holy cow! There it is! Weighed in at the dreaded 140 this morning.
    I thought I did pretty good yesterday. I didn't eat anything after 4pm but a big salad with no dressing.
    I am getting tired of this crap!!
    Doing a chicken thigh day today, but I just put them in the oven, so it will be a little out of order.
    Can you have cream in your coffee on CTD? Please say yes!
    I'm so depressed and I need my coffee fix this morning.

  11. #311
    Senior Member mcbutler23's Avatar
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    cassie - I hope the CTD works for you! Are you 5 lbs above LIW?
    Heaviest weight - 255

    Round 1
    Pre-Loading weight - 244.3
    Post-Loading Weight - 246.8
    P2 Week 1 - 238.6 (+0.8)

    P2D8 - 236.8 (-1.8)

    Back after a year hiatus and 30 lb gain





  12. #312
    Senior Member
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    Quote Originally Posted by mcbutler23 View Post
    cassie - I hope the CTD works for you! Are you 5 lbs above LIW?
    Yes, and I want to cry! Things that are getting me:
    One Easter screw up
    Pork rinds
    Too much smoked meat at work (no sugar, no carbs)
    WTF!

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