Cohen's Lifestyle Anyone from the United States?

Prefix for Cohen's Lifestyle
Meal preparation

Hi Guys
I'm probably going to get a few comments from this but here goes anyway. I have two small children (3 and 1) AND I work night shift. I have been doing Cohens for nearly six months and have never yet prepared meals in advance. I just don't have the time. I have always made sure I had the right food in the house including the snacks that the kids should be able to enjoy. I cook my meals at the same time as the rest of the families but modify them according to everyone's needs.

SOOOOOO... if you are finding the preparation too overwhelming then don't stress. Just make sure that you have the right stuff in the house.

Remember that what works for one person may not work for everyone. Some people like to make their meals spontaneously as they feel like and not be tied in to what is in the freezer. So don't be put off by preparation.

Good luck
Dizzy
 
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dizzy said:
Hi Guys
I'm probably going to get a few comments from this but here goes anyway. I have two small children (3 and 1) AND I work night shift. I have been doing Cohens for nearly six months and have never yet prepared meals in advance. I just don't have the time.

SOOOOOO... if you are finding the preparation too overwhelming then don't stress. Just make sure that you have the right stuff in the house.

Remember that what works for one person may not work for everyone. Some people like to make their meals spontaneously as they feel like and not be tied in to what is in the freezer. So don't be put off by preparation.
Click to expand...

If you work, what do you eat during err. "lunch" hour? (I am not sure what you call the mid-period meal you eat during a night shift?) Dont you need to bring something that you prepared in advance from home?

In the term "preparation" I hope I didnt give the impression that all meals should come pre-cooked out of a freezer like Jenny Craig or something, except for workday lunches and the odd emergency meals. Actually I believe should be fresh prepared from fresh ingredients fruits, fresh salad, vegetables meats, raw tuna, that are cut and eaten as fresh and lightly cooked as possible and to your taste.

Actually the majority of my food is eaten raw, sashimi tuna in particular (even the steak is cooked rare). My point is that I have purchased and "prepared" (meaning available in the fridge) what I am going to cook and eat in advance.

Dont get caught out "nothing Cohen in the house to eat" or being out of the house with "nothing to cohen to eat because I didnt bring anything" that is my meaning of preparation.
 
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Hi Lessfatty

OK - point made - I do take my meals to work with me but it is usually just what we have had for evening meal as a family - I just prepare an extra meal. My point was that I have never pre measured meat, chicken or fish into ziplock bags or veges either for that matter, let alone pre-cooked meals.

I just worry that newbies reading through these posts may be put off doing Cohens because they read about everyone preparing food and spending hours doing it. I wanted to get across the fact that it can be done without spending hours pre-cutting and bagging.

Congrats on reaching goal weight by the way.

Dizzy
 
I think, no matter how you do it-whether you weigh your food for the week, or do it for each meal when you are ready to eat, in either way you are preparing your food and spending time doing it. The key is to make sure you are weighing your food and as Bubblin said that can be a pain. I had to tape my plan up on the counter for quick reference of my measurements. It took me 4 weeks to get it down in my head that meal 2 meant 115 g of poultry and 100 g veges. But even today, starting my 6th week, I still don't know the counts for meal 1:confused:
Everyone's got a plan that works for them and how they prepare their meals, the trick in the first week is finding out what works best for you, as dizzy has said also.

Bubblin, remember, these first few days are hard and the prep IS time consuming in the beginning no matter how you do it, but once you get past a week of this you start to get a rythm going and it won't be as bad.

You can ABSOLUTELY DO THIS! If you can ignore the cookies, then you are on your way to success!! Good luck to you.
 
To Prep or Not To Prep

When I leave for the day..either work or errands...and I know I will be gone 5-6 hours...I take my next meal..if not.. I will be eating the wrong stuff or un -measured...sometimes I am gone for 2 meals between commuting and a long work day.

As I had said earlier...as time goes by.. it gets easier and you find what works for you and keeps you from deviating or getting hassled.

For example...I am not a morning person..so I weigh out my veggies for my egg at night if I have to get going early....place in a baggie and dump in the pan the next morning..I do this when I am making my dinner - so no extra preppring time is needed...everything is out already...this is totally easier for me.

I cut up my veggies; peppers, green onions, celery in bunches..ready to yank out the few tidbits as I need them. Empty lots of canned mushrooms, drain and keep handy for the week...again no extra prepping is needed as I make my meals all week.

When I pick up a package of chicken breast...I measure and freeze it all at that time..ready to pull out and defrost in no time. Ain't no way you can eat it all at once.. Eventually, a large supply builds up in the freezer..because I buy whenever I find it on sale or REDUCED for QUICK SALE..great buys and cheap..buy it then..measure and freeze...defrost in no time since its so small. I do the same for the Filet Mignon..on sale... BUY it!

I also keep a pouch of tuna with me. I went to a new job last month and forgot my lunch..had to do a lot begging to get some plain protein at the cafeteria...all their tuna was already prepped with mayo.

I also make batches of soup..I try to build up a stock pile..so when I need something quick to take with me or get home late and I am starving..I have a soup in the freezer ..which has my beef or chicken with all my veggies in it.
Again, if I am measuring for 1 batch, I measure the ingredients for 2 or 3 and make a few batches at the same time.

I use frozen mango...I open that bag and measure one... I keep measuring more batches and place in baggies..grab and go in the AM - defrost during the day and again uses no time in the AM.

When I buy a brick of Mozarello..I cut it all up at the time and wrap in wax paper pre measured...I'm only tempted one time when I cut all the cheese to sneak some pieces..because I could munch down on all it..so I find it easier to have it all cut and wrapped one time...another quicky to grab in the morning to be sure you have lunch with you.

Salad...when making a salad in the evening...make another batch to take or have the next day...everything is already out....Dressing is your balsamic vinegar, (or red Wine vinegar) splenda water and herbs.. I put a couple of garlic cloves in it. I make a big batch..I use my old Good Seasoning bottle..there's plenty there for weeks. I have a small plastic bottle and put some in to take with me. Easy enough to make dressing out there...but I keep a small plastic bottle to grab and go also.

Basically, its doing it the Rachel Rayway.... I am sure you have seen her show and she always say... when you bring the stuff home...clean it and prep it ..so its ready all week when you get home to cook your 30 minute meals.

I don't even think about it anymore... if I am low on something when I am cooking ... I cut up a batch more and it so handy in the morning or whenever..that cooking time is quick and easy.

DD
 
One more thing

Also... one more thing... the above is not meant to preach as "to the way to do it"... but, I too was overwhelmed when I first started and I wasn't working at that time! I thought.... Oh My....but as I calmed down and discovered tricks & ways to reduce prep time..it got easier..so between all of us Cohenites sharing how we do it and how we make it work...... we can all pick up helpful techniques that can help all of us with ideas that we just didn't think of.

DD
 
BEfore I started cohen's I always bought a slew of ingredients for salads - as I love to eat them. But, I HATE making them. inevitably, one or more of my vegetables or even fruit would be thrown out a week later because they went bad in the fridge.

Since there is so much planning with Cohen's I like that I now run out of the veggies, as like SlimNY, I immediately cut up those veggies I ran out of and put them in tupperware containers. It's a quick grab when I'm ready to use them for my salad or grilled veggies. Why I didn't do that years ago (besides starting this plan) is beyond me. What a waste of food and money beforehand!

I don't plan the veggies all ahead of time as I never know what I'm in the mood for when it's time for the next meal, but definitely having them cut up is a time saver.

Same thing with the meats, wrap 'em in the right meal amount and they are an easy grab. Although this week, I find just having them in the fridge instead of frozen, ready to be measured is helpful too, since I go thru the packs of chix and steaks so quickly - they are in the fridge for 3-4 days max.

whatever helps you is the trick.

SlimNy - I tried the block of mozz cheese thing, and like you the urge to eat more of the slices was too great! I had to revert to pre-shredded mozz. :( Besides sugar stuff, cheese is my greatest downfall.
 
Hi

There are some great ideas in your posts....Do whatever it takes I say - to be honest I was ready to do just about anything to shift the weight - so if I had to weigh my food it was not a lot to ask.


BTW - I was advised against any pregrated cheese as flour is added to it so it won't stick together - making it not ok for cohens.

Cheers
SHaron
 
Thanks

Ididit4me said:
I think, no matter how you do it-whether you weigh your food for the week, or do it for each meal when you are ready to eat, in either way you are preparing your food and spending time doing it. The key is to make sure you are weighing your food and as Bubblin said that can be a pain. I had to tape my plan up on the counter for quick reference of my measurements. It took me 4 weeks to get it down in my head that meal 2 meant 115 g of poultry and 100 g veges. But even today, starting my 6th week, I still don't know the counts for meal 1:confused:
Everyone's got a plan that works for them and how they prepare their meals, the trick in the first week is finding out what works best for you, as dizzy has said also.

Bubblin, remember, these first few days are hard and the prep IS time consuming in the beginning no matter how you do it, but once you get past a week of this you start to get a rythm going and it won't be as bad.

You can ABSOLUTELY DO THIS! If you can ignore the cookies, then you are on your way to success!! Good luck to you.
Click to expand...

Hi Ididit4me -

Thanks so much for the encouragement. The meal prep is time consuming and because I have two children, work and school, it's easier for me to prepare as many as I can at one time. The first time out of the box is always tough be it Cohen's or any other task in life. We all find our way to get through things. I'll be glad when i get the meals down...once I cand do that it'll save me a little time. I've packaged my meals in throw away containers and labeled them meal 1, 2, or 3. Then I just grab one and go. That seems to work well for me. I'm sure I'll keep that up.I'll prepare foods on Saturday and Tuesdays so tomorrow will be a little easier...i hope ;)

Yesterday it was cookies :eek: ...today it was pizza :eek: and tomorrow it'll probably be ice cream or jello :eek: :eek: I know I have will power and if i feel tempted I normally pray AND leave the room. :D

One meal at a time.

B
 
Excellent Ideas!!!

slimny said:
When I leave for the day..either work or errands...and I know I will be gone 5-6 hours...I take my next meal..if not.. I will be eating the wrong stuff or un -measured...sometimes I am gone for 2 meals between commuting and a long work day.

As I had said earlier...as time goes by.. it gets easier and you find what works for you and keeps you from deviating or getting hassled.

For example...I am not a morning person..so I weigh out my veggies for my egg at night if I have to get going early....place in a baggie and dump in the pan the next morning..I do this when I am making my dinner - so no extra preppring time is needed...everything is out already...this is totally easier for me.

I cut up my veggies; peppers, green onions, celery in bunches..ready to yank out the few tidbits as I need them. Empty lots of canned mushrooms, drain and keep handy for the week...again no extra prepping is needed as I make my meals all week.

When I pick up a package of chicken breast...I measure and freeze it all at that time..ready to pull out and defrost in no time. Ain't no way you can eat it all at once.. Eventually, a large supply builds up in the freezer..because I buy whenever I find it on sale or REDUCED for QUICK SALE..great buys and cheap..buy it then..measure and freeze...defrost in no time since its so small. I do the same for the Filet Mignon..on sale... BUY it!

I also keep a pouch of tuna with me. I went to a new job last month and forgot my lunch..had to do a lot begging to get some plain protein at the cafeteria...all their tuna was already prepped with mayo.

I also make batches of soup..I try to build up a stock pile..so when I need something quick to take with me or get home late and I am starving..I have a soup in the freezer ..which has my beef or chicken with all my veggies in it.
Again, if I am measuring for 1 batch, I measure the ingredients for 2 or 3 and make a few batches at the same time.

I use frozen mango...I open that bag and measure one... I keep measuring more batches and place in baggies..grab and go in the AM - defrost during the day and again uses no time in the AM.

When I buy a brick of Mozarello..I cut it all up at the time and wrap in wax paper pre measured...I'm only tempted one time when I cut all the cheese to sneak some pieces..because I could munch down on all it..so I find it easier to have it all cut and wrapped one time...another quicky to grab in the morning to be sure you have lunch with you.

Salad...when making a salad in the evening...make another batch to take or have the next day...everything is already out....Dressing is your balsamic vinegar, (or red Wine vinegar) splenda water and herbs.. I put a couple of garlic cloves in it. I make a big batch..I use my old Good Seasoning bottle..there's plenty there for weeks. I have a small plastic bottle and put some in to take with me. Easy enough to make dressing out there...but I keep a small plastic bottle to grab and go also.

Basically, its doing it the Rachel Rayway.... I am sure you have seen her show and she always say... when you bring the stuff home...clean it and prep it ..so its ready all week when you get home to cook your 30 minute meals.

I don't even think about it anymore... if I am low on something when I am cooking ... I cut up a batch more and it so handy in the morning or whenever..that cooking time is quick and easy.

DD
Click to expand...


slimny -

You have a lot of great tips!!! I did measure and package my protiens as I purchased them. They are quick and easy to defrost. I have to figure out how to prepare bulk meals just the way you prepare your soup because it's so quick and easy. I'm going to try that tomorrow.

Once I get in the groove of it, I'm sure i'll feel much better. Between preparing the food and going through sugar withdrawal, day one was hell. Day two was going well until about an hour ago when I got a headache. But it's a small price to pay for a thinnner me :)

Thanks so much for taking the time to share your thoughts.

B
 
Cheese

Hey IdidItForMe....

No pre-grated cheese!... I see Losing already mentioned that in her post also.
Has fillers in it... if you read the label.... it doesn't just say CHEESE.

I would go more beserk with loose cheese... My fingers would be nibbling & nibbling & nibbling that stuff!.. Cheese is my down fall also.. I so miss eating cheese and crackers endlessly. hmmhmmmhmm.

I slice the cheese in cracker size and then have that on a cracker with a thin slice of tomatoe and fresh basil...and also, a spritz of olive oil spray. Damn I 'm getting hungry.

DD
 
Changes

Ididitforme.

Its true...why didn't we cut up all the veggies, etc. before??? and have them prepped ...I don't know?... Its interesting to see the changes in preparing, cooking and eating take place over the months.

In answer to my own question... I think one of the reasons is that Cohen meals are so much simpler and cleaner.

DD
 
Nans68 said:
Welcome MelissaAnn:)
Welcome.
What did you mean about paying for another 12 weeks to get to refeed.
Is that not included in your intial payment.
In Australia each persons contract is made up individually for example mine is 4 months, some may be 12 months depending on how much you have to lose and this includes refeed, I know that if we need more time the clinic is flexible with time extentions as long as there wasn't many deviations invloved.
Because this affects your blood levels.
It will be interesting to know how cohen's is run in the USA.
Wish you all the best
Sam:)
Click to expand...

The USA and other parts of the world are run on an internet plan in which you pay US$250 for 12 weeks of support, if you still have not lost the weight you wish then you can purchase another 12 weeks of support for (in my case) US$179. As you can see if you just stay on the program for 24 weeks or less it is cheaper than Australia AUD$680 clinics that will support you for upto 12 months which gives even the fattest time to lose all the weight they need.

The negative is that you dont have a real person or clinic to visit and talk with, just emails to an unclear group of "consultants". The internet program is sort of "Cohen basic edition"
 
from the SE; been on cohen's 6 weeks

This is my first post--been lurking for a while. I'm 36yo and started Cohen's 6 weeks ago after a friend lost 20 lbs in 4 weeks. I started out losing about 12? lbs the first 3 weeks. After that (over a 3 week period) I have lost about 8?lbs which has come off rather slowly, in small spurts interspersed with 1-2 week intervals. After my second blood test, they suggested my growth hormone was not being fully activated. I intend to e-mail them back--
Confessions, anyone? No, I don't lick the yogurt bowl, or worry about the small amount of veges or meat that sticks to the skillet. I have eaten canned tuna 2-3 and measured it cooked instead of raw. I accidentally ate canned salmon--not on the diet. I ate a few pears at the beginning of the diet, until I learned this wasn't right. I have drank 1-2 flavored waters, and had 2-3 pieces of fruit-flavored gum. I have used 7% ground sirloin instead of Laura's Lean (4%) ground beef maybe 4-5 times. Also ate 2 boxes of crackers (2 at a time) that had sesame seeds on them. (Not allowed.)

Anybody out there deviate as much as me and still seeing consistent, good weight loss?

I'm guessing I will just have to be one of the patient ones.

Also, even though I am 5'2", I was surprised that they said my goal weight should be 120-126. I was thinking it should be 110. (100 lbs at 5', plus 5 lbs per inch for a small-medium frame.) Maybe it's my age.

Anybody surprised by their recommended goal weight?

Sorry the post is so long.



The above deviations were not intentional
 
Welcome!!!!!!!!!

byebyebabyfat said:
This is my first post--been lurking for a while. I'm 36yo and started Cohen's 6 weeks ago after a friend lost 20 lbs in 4 weeks. I started out losing about 12? lbs the first 3 weeks. After that (over a 3 week period) I have lost about 8?lbs which has come off rather slowly, in small spurts interspersed with 1-2 week intervals. After my second blood test, they suggested my growth hormone was not being fully activated. I intend to e-mail them back--
Confessions, anyone? No, I don't lick the yogurt bowl, or worry about the small amount of veges or meat that sticks to the skillet. I have eaten canned tuna 2-3 and measured it cooked instead of raw. I accidentally ate canned salmon--not on the diet. I ate a few pears at the beginning of the diet, until I learned this wasn't right. I have drank 1-2 flavored waters, and had 2-3 pieces of fruit-flavored gum. I have used 7% ground sirloin instead of Laura's Lean (4%) ground beef maybe 4-5 times. Also ate 2 boxes of crackers (2 at a time) that had sesame seeds on them. (Not allowed.)

Anybody out there deviate as much as me and still seeing consistent, good weight loss?

I'm guessing I will just have to be one of the patient ones.

Also, even though I am 5'2", I was surprised that they said my goal weight should be 120-126. I was thinking it should be 110. (100 lbs at 5', plus 5 lbs per inch for a small-medium frame.) Maybe it's my age.

Anybody surprised by their recommended goal weight?

Sorry the post is so long.



The above deviations were not intentional
Click to expand...


byebyebabyfat said:
This is my first post--been lurking for a while. I'm 36yo and started Cohen's 6 weeks ago after a friend lost 20 lbs in 4 weeks. I started out losing about 12? lbs the first 3 weeks. After that (over a 3 week period) I have lost about 8?lbs which has come off rather slowly, in small spurts interspersed with 1-2 week intervals. After my second blood test, they suggested my growth hormone was not being fully activated. I intend to e-mail them back--
Confessions, anyone? No, I don't lick the yogurt bowl, or worry about the small amount of veges or meat that sticks to the skillet. I have eaten canned tuna 2-3 and measured it cooked instead of raw. I accidentally ate canned salmon--not on the diet. I ate a few pears at the beginning of the diet, until I learned this wasn't right. I have drank 1-2 flavored waters, and had 2-3 pieces of fruit-flavored gum. I have used 7% ground sirloin instead of Laura's Lean (4%) ground beef maybe 4-5 times. Also ate 2 boxes of crackers (2 at a time) that had sesame seeds on them. (Not allowed.)

Anybody out there deviate as much as me and still seeing consistent, good weight loss?

I'm guessing I will just have to be one of the patient ones.

Also, even though I am 5'2", I was surprised that they said my goal weight should be 120-126. I was thinking it should be 110. (100 lbs at 5', plus 5 lbs per inch for a small-medium frame.) Maybe it's my age.

Anybody surprised by their recommended goal weight?

Sorry the post is so long.



The above deviations were not intentional
Click to expand...


byebyebabyfat -

Welcome!!!! I have only been on Cohen's diet for 3 days (today is day 3). Therefore I can't offer much in terms of confessions. I haven't deviated at all over the last three days. I don't like plain yogurt and just realized the other day that it would be ideal to add sweetner to it, but I had already thrown it out. I will probably get more this week and try it out with the sweetner.

I am 28 years old and 5'5". My suggested Cohen's weight is 124-130lbs. I am not sure that I want to be that small. I was thinking more 135-140 but my ideal weight isn't much different then their suggestion (maybe 5 or 10 pounds). I know when I was on LA Weightloss, my lowest weight was 136 and I was in a loose 7/8. If I go with the Cohen's weight I'm sure I'll be a 5/6 but I decided I'll wait until my twelve weeks is us and make the decision then. I'm not even sure I can lose the 52 pounds I want to lose in the 12 allotted weeks. I may have to purchase additional time.

Listen, good luck to you and let us know what you hear from the counselors.

And again....welcome!

B
 
No pre-shredded cheese? See, now my plan doesn't warn against that at all. I'd be really interested to compare the guidelines we get over the internet. All mine says is that I can't have any dairy products, but I'm allowed low fat mozz, fat free cream cheese, low fat ricotta, and cottage cheese. It does say that I should not have cheese meals more than 3xs a week. But that's about it.
 
Ididitforme - does it say anywhere near the cheese bit 'Only processed or fresh,not grated)...if it doesnt say that then im not sure...maybe contact the clinic?
pre-grated cheese has flour in it so it doest stick together, hence, hampers the full effect of weightloss..
 
Cheese

Ididit4me said:
No pre-shredded cheese? See, now my plan doesn't warn against that at all. I'd be really interested to compare the guidelines we get over the internet. All mine says is that I can't have any dairy products, but I'm allowed low fat mozz, fat free cream cheese, low fat ricotta, and cottage cheese. It does say that I should not have cheese meals more than 3xs a week. But that's about it.
Click to expand...


Ididit4me -

My plan does not make any mention of avoiding shredded cheeses. I both low fat mozz and fat free philadelphia cream cheese. I've had some cream cheese but have not touched the mozz as of yet. I'm allowed the low fat mozz, fat free cream cheese, low fat ricotta, and cottage cheese like you. Likewise, I am not allowed to have cheese meals more than 3x a week.

I wonder why there's a difference. I'm going to send an email and ask.

B
 
Cheese Question???

Hi Bubblinb & Ididit4me,

Regarding cheese only 3x's per week, where in your guide does it say that? Is it on the page about the Dairy? I got nervous and don't have my guide w/me at work, but I think mine says that I can only have cheese once a day, and if it's feta, then feta is only allowed once a week. I know plans are slightly different for all of us, but just wanted to make sure if that restriction was located elsewhere in the guide then on the page with the cheese products that are allowed. I basically eat cottage cheese everyday for lunch with my 4 Saltine crackers and my veggies and want to make sure I'm keeping w/the guide. 8.5 weeks and no deviations at all, it's hard, but will be worth it in the end!!

Thanks!!!!
Kathy
 
Well, hopefully you can see my attachment. This is the section that talks about cheese. I think the rule regarding 3x's /week came from one of my email questions to the consultants. I have noticed that if I eat cheese too much it does slow down my progress. But, I think cottage cheese is different from mozz and cream cheese which is what I'll eat more often.

This is what I don't like about the internet plan as it will take a few days to get a response from the consultants. I am sure there are variations in everyone's plan, but I thought the Plan Guide was a universal packet which pretty much said the same thing for everyone. I think the clinics have more up-to-date guidelines than we get.

Would any clinic people be adverse to posting their guidelines online? I will post mine. I'd like to see if the clinic ones are more detailed. Or, are we infringing on copyright? Maybe we can private message them?
 
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