Bam - More Variety Needed!
Bam
Considering that you are not allowed store bought mince, and only a very small amount of tomato and onion each day, I would suggest that you are limiting your own weight loss – and not achieving adequate nutrition with your meals, if you are really only eating what you say for Meals 2 & 3 each day.
How varied was your menu previously? Have you no imagination with food? Is that what contributed to your obesity? I would strongly suggest that you discuss this with your consultant before you go any further.
At the very least, introduce tuna – that is easy to prepare, and if you don’t like fish, have the three cheese meals each week. If you have limited cooking facilities then use a non stick frypan and cook your weighed meat in one piece, then slice and add to a salad.
Check the recipes on the official website for inspiration, but if you really cannot cook and can only prepare simple meals, what you are eating is not appropriate and it will be only too easy for you to go back to bad old habits.
Here is one quick and easy suggestion:
Pour a generous slosh of balsamic vinegar into a small casserole dish. Put the dish on the scales and put your meat in the dish. Turn the meat over a couple of times. Sprinkle on salt and pepper, maybe a half teaspoon of dry mustard powder or some dried herbs or a shake of chilli flakes.
So far, so good. Reset the scales.
Now add a variety of vegetables to make up the vegetable weight. Include eg a cube of frozen spinach or a couple of frozen Brussels sprouts (these two vegetables are great for ‘regularity’), and how about some celery, a slice of capsicum, some zucchini or squash, a spring onion, some mushrooms, whatever you’ve got but try and have some of about six vegetables. Chop them or leave them in chunks, it doesn’t matter.
Take the dish off the scales, and add tap water to about the level of the meat. Put foil on top (larger than the dish) and put the lid on that. Put in a medium over for an hour or so. Eat when you are ready. Drink the soup. Wash the dish. Done! Eat crispbread with or after the meal. A bit later, cut up an orange for desert.
Take a chicken salad for lunch: Put chicken in foil in the oven while the casserole is cooking, then put the cooked chicken in the fridge until the morning. In the morning, put a take away food container on the scales, put sliced mushroom in the bottom of the container, drizzle mayonnaise over the mushroom, then add sliced zucchini, capsicum, cucumber, celery – whatever you’ve got – and slice the chicken and put that on top. Sprinkle over salt & pepper, wrap the crispbread & a plastic fork in cling film and put in the container, put the lid on and don’t forget the water bottle! Oh, and take an apple with you as well.
If you are really cunning, cook two casseroles the first night so that the next day you will have one already cooked in the fridge which you can just microwave and then cook the next night’s dinner a day ahead. You get the idea.
If you haven’t got any casserole dishes, any oven proof dish or metal tray will do, just use foil and make a parcel to cook the food in. You won’t get the soup this way but you will at least get a tasty and nutritious dinner!
Bam, I have a friend who lost the same amount as I have, 25 kilos, but she lived on lettuce and spinach and fillet steak. She has had trouble maintaining weight since completing the program, whereas I am just bobbing along, three months later, at a very stable 59.5kilos. I made sure that I had as much variety in the ingredients as I could, but I didn’t do any elaborate recipes, just the salads and casseroles although I did enjoy the grilled cheese with pizza-type vegetables a couple of times a week.
You don’t have to be a cook to do a stir fry or a salad or a casserole. I never ate zucchini raw before, but during the program discovered that I much prefer it to cucumber although cucumber, feta cheese, crispbread and lots of cracked pepper is very tasty.
And cooking a quick frittata for breakfast can be done while you’re getting your lunch organised. Just chop up some mushrooms, a slice of tomato, some zucchini or maybe some asparagus if you’ve got a tin open, put in a non-stick frypan (you won’t need any oil), and put on a low heat – put a lid on the frypan. After a few minutes, stir that a bit, and pour a beaten egg over the vegetables, put the lid back on, and the egg will cook and puff up – then just scrape out onto a plate, do the salt & pepper thing, eat and lick the plate!
Of course, if you prefer, you can do ‘egg and soldiers’ (soft boiled egg plus crispbread) and eat a couple of sticks of raw celery as the vegetable.
I became very happy with yoghurt and kiwi fruit for breakfast, and I still have this most days. The yoghurt has amazing staying power – I have to set the alarm on my phone to remind me when it’s lunch time, otherwise I’d forget to eat lunch at all! I was not hungry at any time on the program and I am still not hungry now.
Please introduce more variety into your daily food choices. Please discuss this with your consultant. You don’t want to ever have to ‘diet’ again and what you are eating now is too restricted for a healthy body response to unlimited food again later.
Cheers
Chelsea
Bam
Considering that you are not allowed store bought mince, and only a very small amount of tomato and onion each day, I would suggest that you are limiting your own weight loss – and not achieving adequate nutrition with your meals, if you are really only eating what you say for Meals 2 & 3 each day.
How varied was your menu previously? Have you no imagination with food? Is that what contributed to your obesity? I would strongly suggest that you discuss this with your consultant before you go any further.
At the very least, introduce tuna – that is easy to prepare, and if you don’t like fish, have the three cheese meals each week. If you have limited cooking facilities then use a non stick frypan and cook your weighed meat in one piece, then slice and add to a salad.
Check the recipes on the official website for inspiration, but if you really cannot cook and can only prepare simple meals, what you are eating is not appropriate and it will be only too easy for you to go back to bad old habits.
Here is one quick and easy suggestion:
Pour a generous slosh of balsamic vinegar into a small casserole dish. Put the dish on the scales and put your meat in the dish. Turn the meat over a couple of times. Sprinkle on salt and pepper, maybe a half teaspoon of dry mustard powder or some dried herbs or a shake of chilli flakes.
So far, so good. Reset the scales.
Now add a variety of vegetables to make up the vegetable weight. Include eg a cube of frozen spinach or a couple of frozen Brussels sprouts (these two vegetables are great for ‘regularity’), and how about some celery, a slice of capsicum, some zucchini or squash, a spring onion, some mushrooms, whatever you’ve got but try and have some of about six vegetables. Chop them or leave them in chunks, it doesn’t matter.
Take the dish off the scales, and add tap water to about the level of the meat. Put foil on top (larger than the dish) and put the lid on that. Put in a medium over for an hour or so. Eat when you are ready. Drink the soup. Wash the dish. Done! Eat crispbread with or after the meal. A bit later, cut up an orange for desert.
Take a chicken salad for lunch: Put chicken in foil in the oven while the casserole is cooking, then put the cooked chicken in the fridge until the morning. In the morning, put a take away food container on the scales, put sliced mushroom in the bottom of the container, drizzle mayonnaise over the mushroom, then add sliced zucchini, capsicum, cucumber, celery – whatever you’ve got – and slice the chicken and put that on top. Sprinkle over salt & pepper, wrap the crispbread & a plastic fork in cling film and put in the container, put the lid on and don’t forget the water bottle! Oh, and take an apple with you as well.
If you are really cunning, cook two casseroles the first night so that the next day you will have one already cooked in the fridge which you can just microwave and then cook the next night’s dinner a day ahead. You get the idea.
If you haven’t got any casserole dishes, any oven proof dish or metal tray will do, just use foil and make a parcel to cook the food in. You won’t get the soup this way but you will at least get a tasty and nutritious dinner!
Bam, I have a friend who lost the same amount as I have, 25 kilos, but she lived on lettuce and spinach and fillet steak. She has had trouble maintaining weight since completing the program, whereas I am just bobbing along, three months later, at a very stable 59.5kilos. I made sure that I had as much variety in the ingredients as I could, but I didn’t do any elaborate recipes, just the salads and casseroles although I did enjoy the grilled cheese with pizza-type vegetables a couple of times a week.
You don’t have to be a cook to do a stir fry or a salad or a casserole. I never ate zucchini raw before, but during the program discovered that I much prefer it to cucumber although cucumber, feta cheese, crispbread and lots of cracked pepper is very tasty.
And cooking a quick frittata for breakfast can be done while you’re getting your lunch organised. Just chop up some mushrooms, a slice of tomato, some zucchini or maybe some asparagus if you’ve got a tin open, put in a non-stick frypan (you won’t need any oil), and put on a low heat – put a lid on the frypan. After a few minutes, stir that a bit, and pour a beaten egg over the vegetables, put the lid back on, and the egg will cook and puff up – then just scrape out onto a plate, do the salt & pepper thing, eat and lick the plate!
Of course, if you prefer, you can do ‘egg and soldiers’ (soft boiled egg plus crispbread) and eat a couple of sticks of raw celery as the vegetable.
I became very happy with yoghurt and kiwi fruit for breakfast, and I still have this most days. The yoghurt has amazing staying power – I have to set the alarm on my phone to remind me when it’s lunch time, otherwise I’d forget to eat lunch at all! I was not hungry at any time on the program and I am still not hungry now.
Please introduce more variety into your daily food choices. Please discuss this with your consultant. You don’t want to ever have to ‘diet’ again and what you are eating now is too restricted for a healthy body response to unlimited food again later.
Cheers
Chelsea
