bunsofaluminum wrote:Hi Katie,
That mono-salad idea is genius! I've skipped my preloading a few days this week due to not getting to the kitchen for soup making, and I don't like salad without ranch or blue cheese dressing. Never occurred to me to just make veggie sticks or something. A sliced tomato in fact sounds perfect for the job.
Glad to help. Its saved me a few times this week too.
Wednesday
1. Start each meal with a soup and/or salad and/or fruit. Yes
2. Follow the 50/50 plate method for your meals, filling half your plate (by visual volume) with non-starchy vegetables and 50% (by visual volume) with minimally processed starches. Choose fruit for dessert. Yes.
3. Greatly reduce or eliminate added sugars and added salts. This includes gourmet sugars and salts, too. If either is troublesome for you, you can eliminate them. Messed up salt with some 'better than bouillon'. Ran out of homemade stock and chucked some in, only looked at the salt afterwards.
4. Eliminate all animal foods (dairy, meat, eggs, fish, seafood). Yes.
5. Eliminate all higher fat plant foods (i.e., nuts, seeds, avocados, tofu, soy). YES!!! no cashew milk!
6. Eliminate any added oil. Yes.
7. Eliminate all higher calorie-dense foods including flour products (i.e., bread, bagels, muffins, crackers, dry cereals, cookies, cakes), puffed cereals, air-popped popcorn and dried fruit. Yes.
8. Don't drink your calories (especially from juices & sugar-sweetened beverages). Yes
9. Follow these principles, eating whenever you are hungry until you are comfortably full. Don't starve yourself and don't stuff yourself. Yes.
10. Avoid being sedentary and aim for at least 30 minutes or more of moderate exercise daily (i.e., brisk walking). 3km run.
Victories, comments, concerns, questions:
Well the tea thing went Ok. I still prefer my Earl Grey but I think this is going to work, and I have been at this long enough to know that tastes do change. Shame about the bouillon, but thats life, not a huge disaster.