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Thread: March 2012 Loaders

  1. #745
    Junior Member
    Join Date
    Feb 2012
    Location
    West Midlands, UK
    R/P/M
    R1/P2/Drops
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    28
    Quote Originally Posted by Melaniea View Post
    Hi Kimmy, I use the liquid stevia. love the stuff! The different flavors are fantastic. I use the english toffee in my black coffee and it tastes Aaaaaamazing! It is very sweet so a little goes a long way. There isn't really a bitter taste, at least in my opinion.
    Thanks Mel, it seems ive been missing out on the stevia experience! I'll have a look at and see if i can import some.
    R1 Total 20.2 lbs!!!!!
    Starting weight (inc load) 199.2 lbs
    Wk 1 -7 lbs
    Wk 2 -3.8 lbs
    Wk 3 -3.8 lbs
    Wk 4 -0.6 lbs
    Wk 5 -2.6 lbs
    Wk 6 -2.4 lbs




  2. #746
    Junior Member
    Join Date
    Feb 2012
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    West Midlands, UK
    R/P/M
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    Quote Originally Posted by mom2two View Post
    England and then France!!!!!!! Man I need to visit you people! Mel and I will take a trip!
    some people love the stevia drops and some don't. I had a bunch of bottles and hated them. I kept the root beer flavor and the clear drops but have not opened them yet. I use sweet and low and like it. I also have berry flavored packets and sometimes put a bit in my water to change the flavor.
    Im struggling to get my water in at the momment hence the low releases, but i'd love anything to jazz it up a bit.
    LOL i know we never get any of the good stuff!
    R1 Total 20.2 lbs!!!!!
    Starting weight (inc load) 199.2 lbs
    Wk 1 -7 lbs
    Wk 2 -3.8 lbs
    Wk 3 -3.8 lbs
    Wk 4 -0.6 lbs
    Wk 5 -2.6 lbs
    Wk 6 -2.4 lbs




  3. #747
    Kimmy7 - in France, I've found this great brand, called Teisseire. I'm not sure if its a french brand, but it would be worth a look in a Tesco to see. I use their 0% de sucre that is sweetened by stevia and it works great to add a little flavor to water. Makes it taste just like juice!

  4. #748
    I have a gallon pitcher that I fill i
    Up every day and squeeze 1 lemon and 1 lime and a dropper of nunaturals brand stevia (so much better than sweet leaf brand imo) I only pour from that into water bottle with ice. It's yummy. Very light lemonade limeade ish. Never had it stall my losses. And I shoot for drinking that gallon each day !
    Life is Good..Enjoy it.




  5. #749
    Junior Member
    Join Date
    Mar 2012
    Location
    Bay Area, CA
    Posts
    28
    Kimmy7 - Try making iced tea and lemon. Peppermint ice tea with a dash of lemon juice is yummy enough to make me drink more. I have been drinking iced green tea for the last four days.
    Load/ March 16&17
    VLDC1/March 18




  6. #750
    Hey everyone, I see everyone using the Stevia drops....what's wrong with the packet? Raw Stevia?





    Round 1 (3 weeks) : 17.7 lbs released

    Round 2

    Week 1:
    Week 2:
    Week 3:

  7. #751
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    Mar 2012
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    Bosnia and Herzegovina
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    wwooooww

    incredible things

  8. #752
    Senior Member
    Join Date
    Feb 2011
    Location
    Gardnerville, Nevada
    R/P/M
    R2 P2 under tongue 1/2ml 2xperday
    Posts
    313
    Quote Originally Posted by Moronta9 View Post
    Question about cooking eggs??? What would I use to make an omelette? Can I use Pam?
    Pam is an oil so should not use that. I sometimes just use the nonstick pan or sometimes I use coconut oil spray. Kinda like pam but our bodies don't process coconut oil. Some people can use it and some can't as it might cause a stall. Use at your own risk!
    Good luck.

  9. #753
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    Jan 2012
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    Jacksonville, FL
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    Quote Originally Posted by jumperchic View Post
    I cheated Last night I had to go to the grocery store to get chicken breasts, peppers, apples and strawberrys and I picked up sour gummy worms. I'm a terrible person. I think I need to plan out my meals better, and leave fruit as a "dessert" to beat the late night sugar cravings. I'm just so disappointed with myself. I couldn't even make it through one day without cheating. Today I'm bound to make up for it and actually I am doing an apple day (to get myself on track, and show myself that I can survive on 6 apples/day so the regular meal plan isn't so bad).
    Jumper--don't be so hard on yourself! Just put it in the past and move on! Moving your fruit to the end will probably be the answer if you have a sweet tooth. Or consider tea...there are lots of flavored teas that are really yummy, and red teas are thought to contribute to wt loss! Use cinnamon in it and Stevia if you want. I bet it will work. Positive attitudes only You can do it!

  10. #754
    Member
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    Jan 2012
    Location
    Jacksonville, FL
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    Quote Originally Posted by jumperchic View Post
    Thanks for everyone's encouraging words. After my cheat mishap, I've done an apple day today, and I'm so proud of myself...only an hour or so and I'm off to bed which means success for me! Tomorrow I'm planning chicken and red pepper slices for lunch and maybe chicken salad for dinner.... I need to do some serious meal planning - anyone care to share their favorite meals?
    I love to cook and share recipes and have a few staples that never seem to get old to me. Warning though, I am a wing-it kind of cook, so proportions I measure but spices, etc I do not. I buy the disposable plasticware and freeze this stuff.

    P2 chili which you can find on this website, but here is my version...I make it in multiple servings and freeze it so I never have a food emergency!! When I run low, I make more before I run out...seriously, its delicious and you can't mess it up.

    400 gm lean gr beef
    1/2 c chopped onions (I buy these frozen and use them for everything)
    1 tsp minced garlic
    1/2 c beef stock (no oil or sugar)
    1 can chopped tomatoes (I use fire-roasted)
    salt, cumin, cayenne pepper, smoked paprika, bay leaf

    Brown onions in a few TBL stock over med high heat. Add garlic for 30 sec, then add beef and brown. Then add rest of ingredients, bring to a boil and reduce to simmer, cooking for 2 hrs. Taste for seasoning.
    Makes 4 svgs of 1 protein/1 fruit

    Salsa Chicken, I have done this in a saucepan on the stove for smaller volume or in a crock pot for larger...both awesome. Freezes and reheats beautifully.

    400 gm chicken (I use skinless breasts)
    1 16 oz jar of tomatilla salsa (no sugar or oil)
    onions, chicken stock, garlic, salt

    Saute onions in a few TBL stock, then add salsa and chicken breasts and lower heat. Cooks in about 15-20 mins. Slice or shred chicken. I like to cook it another 5-10 mins after I shred it also.
    Makes 4 svgs of 1 protein/1 fruit

    For fish/seafood, I use two methods, depending on what seafood looks best. Both I have been preparing for guests and myself for years with rave reviews, and both are P2 friendly

    1. Baked:
    -I look for the freshest white fish--grouper or mahi preferred, but sometimes all they have is Tilapia (sigh).
    -Cover both sides of the filet with creole seasoning (no sugar) and cook in a glass dish on 400 for 6 min a side. You do not even need cooking spray, it won't stick!
    -Then I use fresh salsa from the produce section (no sugar or oil) and spoon over about a cup, then return to the oven for another 6 min.
    -I usually get a 200 gm filet and eat half for dinner, then pack the other half for my lunch the next day. I have also used this technique for grouper and mahi.
    2 svgs or protein/fruit

    2. Sauteed:
    -If I get something succulent and amazing like sea bass or halibut, then I want to saute it for a crust so the natural sugars enhance the flavor quite a bit. I have also done this with scallops and shrimp (peeled and deveined).
    -Salt and pepper both sides of the seafood, and add whatever other spice you like also.
    -Use seafood or vegetable stock (no sugar or oil) and cover the bottom of the pan.
    -Add a little garlic for 30 sec
    -Then add the fish/seafood and saute, keeping enough stock in the bottom of the pan to keep it from sticking, but not enough to convert from sauteing to boiling!
    -They are all good leftover to me, though some people do not like reheated fish.

    And last, some fave veggie preps--all the cooked ones I make in dbl dose, one for dinner and one for next day lunch:
    -Cucumbers sliced with S&P and some yummy vinegar (no balsamic, but port or red wine vinegar OK)
    -Arugula with half a lemon squeezed over it and S&P
    -Brussel sprouts--clean and place in shallow pan with 1/2 c water, bring all to boil then cover and simmer until fork tender
    -Spinach--saute in a few Tsp veggie stock and garlic until partially wilted...no lemon, that gives it the tooth film ick
    -Asparagus--grilled in grill pan with a scant spray of Pam, then S&P and a good vinegar

    Hope someone enjoys some of it!

    R1-Jan 2012--16.5 lb in 23 day round, then 6 wks rock solid stable, thank God

    R2/P2 load 3/13-14
    Pre-load 161.5-->Post-load 161??? no idea--totally pigged out!! Onward!
    VLCD1--161
    VLCD2--161.5
    VLCD3--159.5
    VLCD4--158
    VLCD5--158.5
    VLCD6--157.5
    VLCD7--157 (total 4.5#)
    hoping to go a full 41 day round, goal 26# this round

  11. #755
    Member
    Join Date
    Dec 2011
    Location
    Miami, FL
    R/P/M
    R2/P2/Subq
    Posts
    66
    Quote Originally Posted by Melaniea View Post
    Hi Kimmy, I use the liquid stevia. love the stuff! The different flavors are fantastic. I use the english toffee in my black coffee and it tastes Aaaaaamazing! It is very sweet so a little goes a long way. There isn't really a bitter taste, at least in my opinion.
    Hi Mel,

    Where do you buy your liquid Stevia? I looked at Walmart and a couple of local grocery stores with no luck. Thanks.

  12. #756
    Member
    Join Date
    Dec 2011
    Location
    Miami, FL
    R/P/M
    R2/P2/Subq
    Posts
    66
    Quote Originally Posted by moonbeam4114 View Post
    I love to cook and share recipes and have a few staples that never seem to get old to me. Warning though, I am a wing-it kind of cook, so proportions I measure but spices, etc I do not. I buy the disposable plasticware and freeze this stuff.

    P2 chili which you can find on this website, but here is my version...I make it in multiple servings and freeze it so I never have a food emergency!! When I run low, I make more before I run out...seriously, its delicious and you can't mess it up.

    400 gm lean gr beef
    1/2 c chopped onions (I buy these frozen and use them for everything)
    1 tsp minced garlic
    1/2 c beef stock (no oil or sugar)
    1 can chopped tomatoes (I use fire-roasted)
    salt, cumin, cayenne pepper, smoked paprika, bay leaf

    Brown onions in a few TBL stock over med high heat. Add garlic for 30 sec, then add beef and brown. Then add rest of ingredients, bring to a boil and reduce to simmer, cooking for 2 hrs. Taste for seasoning.
    Makes 4 svgs of 1 protein/1 fruit

    Salsa Chicken, I have done this in a saucepan on the stove for smaller volume or in a crock pot for larger...both awesome. Freezes and reheats beautifully.

    400 gm chicken (I use skinless breasts)
    1 16 oz jar of tomatilla salsa (no sugar or oil)
    onions, chicken stock, garlic, salt

    Saute onions in a few TBL stock, then add salsa and chicken breasts and lower heat. Cooks in about 15-20 mins. Slice or shred chicken. I like to cook it another 5-10 mins after I shred it also.
    Makes 4 svgs of 1 protein/1 fruit

    For fish/seafood, I use two methods, depending on what seafood looks best. Both I have been preparing for guests and myself for years with rave reviews, and both are P2 friendly

    1. Baked:
    -I look for the freshest white fish--grouper or mahi preferred, but sometimes all they have is Tilapia (sigh).
    -Cover both sides of the filet with creole seasoning (no sugar) and cook in a glass dish on 400 for 6 min a side. You do not even need cooking spray, it won't stick!
    -Then I use fresh salsa from the produce section (no sugar or oil) and spoon over about a cup, then return to the oven for another 6 min.
    -I usually get a 200 gm filet and eat half for dinner, then pack the other half for my lunch the next day. I have also used this technique for grouper and mahi.
    2 svgs or protein/fruit

    2. Sauteed:
    -If I get something succulent and amazing like sea bass or halibut, then I want to saute it for a crust so the natural sugars enhance the flavor quite a bit. I have also done this with scallops and shrimp (peeled and deveined).
    -Salt and pepper both sides of the seafood, and add whatever other spice you like also.
    -Use seafood or vegetable stock (no sugar or oil) and cover the bottom of the pan.
    -Add a little garlic for 30 sec
    -Then add the fish/seafood and saute, keeping enough stock in the bottom of the pan to keep it from sticking, but not enough to convert from sauteing to boiling!
    -They are all good leftover to me, though some people do not like reheated fish.

    And last, some fave veggie preps--all the cooked ones I make in dbl dose, one for dinner and one for next day lunch:
    -Cucumbers sliced with S&P and some yummy vinegar (no balsamic, but port or red wine vinegar OK)
    -Arugula with half a lemon squeezed over it and S&P
    -Brussel sprouts--clean and place in shallow pan with 1/2 c water, bring all to boil then cover and simmer until fork tender
    -Spinach--saute in a few Tsp veggie stock and garlic until partially wilted...no lemon, that gives it the tooth film ick
    -Asparagus--grilled in grill pan with a scant spray of Pam, then S&P and a good vinegar

    Hope someone enjoys some of it!

    R1-Jan 2012--16.5 lb in 23 day round, then 6 wks rock solid stable, thank God

    R2/P2 load 3/13-14
    Pre-load 161.5-->Post-load 161??? no idea--totally pigged out!! Onward!
    VLCD1--161
    VLCD2--161.5
    VLCD3--159.5
    VLCD4--158
    VLCD5--158.5
    VLCD6--157.5
    VLCD7--157 (total 4.5#)
    hoping to go a full 41 day round, goal 26# this round
    I had the Chilli for lunch today, I found the recipe during R1; it's delicious. I must tried the chicken, maybe this weekend. Thanks for sharing!

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