Moderators: JeffN, f1jim, carolve, Heather McDougall
LindaDi wrote:Hello: I'm new to posting. Where do I post my weight loss?
Mark Cooper wrote:This is the second half of my responses to the reports for our July 3 Weigh-In. The first half is linked below.
Mark's Replies for July 3 - Part 1
Drew* - What a blessing that you and your siblings were able to spend that time with your father. Good work putting Jeff's simple recipes to work for you and staying active! You are correct to observe that a few exceptions can often lead to many more than a few. When you think of where you were at in April, try not to lament, know that you can make it there again, and further, with diligent efforts over time. The practice of the principles produces the results.![]()
LindaDi wrote:Can I still have Dr. McDougall's Golden Gravy on mashed potatoes?
Creamy Mushroom Gravy
Prep: 10 minutes Cook: 15 minutes
Serves:Makes about 3 cups
By Cathy Fisher
This gravy is delicious with mashed potatoes or the Lentil and Rice Loaf. It's rich and flavorful even without soy sauce, flour or cornstarch.
Ingredients
2 cups water
1/4 cup white beans
6 medium white or brown (cremini) mushrooms
1 1/2 cups chopped yellow onion
1 small carrot, sliced
1 stalk celery, sliced
2 tsp garlic, minced
1 tsp poultry seasoning
freshly ground black pepper
Directions
Place the water and white beans into a blender, and set aside.
In a medium saucepan on high heat, add 1 tablespoon of water, and when it starts to sputter, add the mushrooms, onion, carrot, and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning, and continue stirring for another 2 minutes (adding water as needed).
Add the cooked vegetables to the blender of water and white beans, and blend until smooth (add more water if you'd like a smoother consistency). Return the gravy to the saucepan (on medium heat) and stir briefly just to reheat, grinding a bit of black pepper in at the end. Serve immediately.
Kathie wrote:I am new to this board. Could someone please explain this board format? I cannot figure it out. The dates seem to range from current to very old which confuses me. Any help would be appreciated. Thanks.
PonysPlants wrote:Hello,
Hope everyone’s well. So fun to see all the losses and there’s some great tips on here, too.
Normally I’ve been having raw oats and fruit for breakfast but I’ve changed that up to porridge since the 1st and wow, what a difference that makes to my satiation. I’m getting to 2 o’clock before I even want any lunch.
Anyway, a quick question. Although I’ve been predominantly whole food vegan to lose the 35lbs I have so far but I’ve always counted calories alongside that. I average about 1500 a day to have a calorie deficit of about 500. I don’t know if I should still me doing this on MWL or not. To be honest I would like to not bother but the thought of not logging it makes me a bit anxious for some reason!
Thanks in advance for your help.
Mark Cooper wrote:I want to take this opportunity to remind everyone to focus on the basics and encourage keeping things simple. This lifestyle feels like it should be easy to cultivate; after all, it's just eating some starches, vegetables, and fruits, drinking water, and going for a walk - seems easy, right? While that IS easy to understand, in practice it can be more like pushing with all your strength in one direction, while an axis of environmental, societal and evolutionary forces are all shoving you the opposite way! Because it often feels hard (but seems like it should be easy), I think sometimes we become inclined to "work hard" pushing on places where we don't have much leverage. I implore all participants not to resort to counting calories, weighing and measuring food, obsessing over minute details of diet and nutrition, or compulsively logging in CRONometer. Speaking as someone who foolishly did ALL of those things for way too long (in excess of a whole year), I can testify that path is maddening, and rarely sustainable. What is necessary to make this way of eating work in a sustainable and durable way, is to get REALLY good at planning, preparing, and (when hungry) eating adherent meals. In a month, most of us will eat anywhere from 50-100 meals, the percentage of those meals that satisfy the MWL guidelines largely determines how the month turns out in regard to our health and weight loss goals. Direct your efforts toward the task of passing the "plate test," in a fashion that fits your circumstances.
If the MWL 10-Point Checklist had an 11th point, it would be -
DO NOT OVERCOMPLICATE THIS!
The MWL 10-Point Checklist is clear, easy to understand, and easy to use; but remember that it is also a very powerful tool backed up by a thorough review and understanding of the relevant scientific literature, with insight provided by the decades of clinical experience Dr. McDougall and Jeff Novick have working with clients. It is easy to start feeling anxious if you are struggling, and equally easy to get worried about improving or sustaining progress when doing well - as much as you can, try not to worry. Trust that the MWL 10-Point Checklist works, and just do your very best to put the ten points into practice.
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