Today was a big test...

Discussion in 'Food and nutrition' started by sherry, Apr 16, 2005.

  1. sherry

    sherry Guest

    ....and I passed :).

    I've mentioned that my husband and I were going to have one of our
    infrequent dates to the casino for breakfast and nickel slots, and today
    was it. We were dismayed when we got there to discover that they no longer
    serve breakfast, but rather have a brunch. However, that made my options
    even greater! I'm a sucker for V8 juice, and always get some when I'm
    there, and know that 8 oz is 10 carbs according to their website. So there
    went half my day's carbs (no worries, we only eat one meal on casino buffet
    days!), but I was SO excited to see a massive bowl of peel'n'eat shrimp! I
    have about 20 of those puppies (31-40 size), and a salad with lettuce,
    cheese, and bacon bits. Since I wasn't expecting salad I hadn't done my
    homework on salad dressings, so I just drizzled a little ranch over it
    because they didn't have vinegar and oil. And I ate one of my husband's
    brussels sprouts because he's been telling me I'd like them if I'd just try
    them because I love cabbage...anyway, that was all I ate today until a few
    minute ago when I had some pork rinds (not many because I'm sick of them
    but like the crunch).

    This did something mentally for me today. I've known I'm dedicated; I've
    known this way of eating "feels" good and I feel so much better since
    starting it; I've known I'm determined, and - at this stage of the game
    anyway - not easily swayed. I sat and watched my husband eat crispy fried
    chicken and ribs dripping in BBQ sauce and fried potatoes, and was able to
    enjoy his pleasure in what he ate, while I thoroughly enjoyed my own meal.
    And it feels now that I crossed some sort of bridge where something clicked
    and there's an acceptance that my great foods may be different from
    everybody else's great foods, but they are still the foods that are right
    for me. And, for the first time in maybe my entire adult life, I realized
    that life isn't all about food...and there's probably enough for another
    post but for now, I'll just savor - in all humility because pride cometh
    before a Twinkie attack - what I learned about myself today :).

    Sherry
    360/?/195 (day 14)
     
    Tags:


  2. Jim Bard

    Jim Bard Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    > ...and I passed :).
    >
    > I've mentioned that my husband and I were going to have one of our
    > infrequent dates to the casino for breakfast and nickel slots, and today
    > was it. We were dismayed when we got there to discover that they no
    > longer
    > serve breakfast, but rather have a brunch. However, that made my options
    > even greater! I'm a sucker for V8 juice, and always get some when I'm
    > there, and know that 8 oz is 10 carbs according to their website. So
    > there
    > went half my day's carbs (no worries, we only eat one meal on casino
    > buffet
    > days!), but I was SO excited to see a massive bowl of peel'n'eat shrimp!
    > I
    > have about 20 of those puppies (31-40 size), and a salad with lettuce,
    > cheese, and bacon bits. Since I wasn't expecting salad I hadn't done my
    > homework on salad dressings, so I just drizzled a little ranch over it
    > because they didn't have vinegar and oil. And I ate one of my husband's
    > brussels sprouts because he's been telling me I'd like them if I'd just
    > try
    > them because I love cabbage...anyway, that was all I ate today until a few
    > minute ago when I had some pork rinds (not many because I'm sick of them
    > but like the crunch).
    >
    > This did something mentally for me today. I've known I'm dedicated; I've
    > known this way of eating "feels" good and I feel so much better since
    > starting it; I've known I'm determined, and - at this stage of the game
    > anyway - not easily swayed. I sat and watched my husband eat crispy fried
    > chicken and ribs dripping in BBQ sauce and fried potatoes, and was able to
    > enjoy his pleasure in what he ate, while I thoroughly enjoyed my own meal.
    > And it feels now that I crossed some sort of bridge where something
    > clicked
    > and there's an acceptance that my great foods may be different from
    > everybody else's great foods, but they are still the foods that are right
    > for me. And, for the first time in maybe my entire adult life, I realized
    > that life isn't all about food...and there's probably enough for another
    > post but for now, I'll just savor - in all humility because pride cometh
    > before a Twinkie attack - what I learned about myself today :).
    >
    > Sherry
    > 360/?/195 (day 14)


    You are doing so well, Sherry. After you spend some time with a low-carb
    diet and become adjusted to it, you'll find that you can sometimes enjoy
    meals that are not low carb. One of the best things about the low-carb
    lifestyle is learning how your body works, and that's different for
    everyone.

    Most of us have lived a low-carb lifestyle and know how it affects our
    bodies. Most of us have lost a lot of weight by folloing it. As we
    approach our target weights we add back into our diets foods that caused us
    to gain weight, but sparingly. We might add back the starches (like french
    fries) or sugars (like M%Ms), but once every week or so. We know how these
    high carb foods will affect out bodies, and we look at the pleasure factor
    versus the weight and health factor.

    And then it's up to us to decide how we want to live our lives.
     
  3. Nicky

    Nicky Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    > And it feels now that I crossed some sort of bridge where something
    > clicked
    > and there's an acceptance that my great foods may be different from
    > everybody else's great foods, but they are still the foods that are right
    > for me.


    Good for you, Sherry! It really sounds like you've cracked it!

    And what did you make of the Brussels sprout? : ) My hubby loves them too,
    the only way I like them is sliced and stir-fried, like I might do with
    cabbage, but they're so much of a pain to prepare that way that I generally
    just buy a freezer bag to give hubby a fix now and then!

    Nicky.

    --
    A1c 10.5/4.5/<6 Weight 95/77/72Kg
    1g Metformin, 100ug Thyroxine
    T2 DX 05/2004
     
  4. sherry

    sherry Guest

    "Nicky" <[email protected]> wrote in
    news:[email protected]:
    > Good for you, Sherry! It really sounds like you've cracked it!
    >
    > And what did you make of the Brussels sprout? : ) My hubby loves them
    > too, the only way I like them is sliced and stir-fried, like I might
    > do with cabbage, but they're so much of a pain to prepare that way
    > that I generally just buy a freezer bag to give hubby a fix now and
    > then!
    >
    > Nicky.


    Thank you Nicky :)

    I liked it. I will get some, but will probably cook them less than they
    did. I liked the flavor but didn't like the mushyness, as I prefer my
    vegetables to have some firmness to them...but the flavor was VERY good. I
    will also try them sliced into a stir-fry, which is something we eat a lot
    of around here!

    Sherry
    360/?/195 (day 15)
     
  5. Toni

    Toni Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    >
    > I liked it. I will get some, but will probably cook them less than they
    > did. I liked the flavor but didn't like the mushyness, as I prefer my
    > vegetables to have some firmness to them...but the flavor was VERY good.

    I
    > will also try them sliced into a stir-fry, which is something we eat a lot
    > of around here!
    >



    Brussels Sprouts are one of my most very favorite foods ever- and something
    that I have to limit as they are quite carb-y.
    I know that Fit Day assigns 18.21 grams of carbohydrates to only 10 sprouts-
    and 10 is not enough!

    The secret to enjoying good Brussels Sprouts is to only use fresh (frozen
    are yucky!) and steam them for about 8 minutes- they retain the firmness and
    with a little parmesean is an out of this world treat.


    --
    Toni
    http://www.irish-wolfhounds.com
     
  6. Ophelia

    Ophelia Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    > "Nicky" <[email protected]> wrote in
    > news:[email protected]:
    >> Good for you, Sherry! It really sounds like you've cracked it!
    >>
    >> And what did you make of the Brussels sprout? : ) My hubby loves them
    >> too, the only way I like them is sliced and stir-fried, like I might
    >> do with cabbage, but they're so much of a pain to prepare that way
    >> that I generally just buy a freezer bag to give hubby a fix now and
    >> then!
    >>
    >> Nicky.

    >
    > Thank you Nicky :)
    >
    > I liked it. I will get some, but will probably cook them less than they
    > did. I liked the flavor but didn't like the mushyness, as I prefer my
    > vegetables to have some firmness to them...but the flavor was VERY good.
    > I
    > will also try them sliced into a stir-fry, which is something we eat a lot
    > of around here!


    I always steam mine for a short time and serve with a little butter and salt

    O
    Scotland
     
  7. sherry

    sherry Guest

    "Toni" <[email protected]> wrote in
    news:UMs8e.72970$f%[email protected]:

    > Brussels Sprouts are one of my most very favorite foods ever- and
    > something that I have to limit as they are quite carb-y.
    > I know that Fit Day assigns 18.21 grams of carbohydrates to only 10
    > sprouts- and 10 is not enough!
    >
    > The secret to enjoying good Brussels Sprouts is to only use fresh
    > (frozen are yucky!) and steam them for about 8 minutes- they retain
    > the firmness and with a little parmesean is an out of this world
    > treat.


    Wow, that's a lot of carbs, I hadn't looked them up yet but will limit
    them; if I slice them it will seem like more on my plate; one of the
    "tricks" I've picked up over years of dieting. I appreciate the cooking
    instructions too, I would have had to figure it out through trial and error
    :). That's how my husband likes them also, with parmesan cheese.

    Appreciate the info, Toni!

    Sherry
    360/?/195 (day 15)
     
  8. sherry

    sherry Guest

    "Ophelia" <[email protected]> wrote in
    news:[email protected]:

    > I always steam mine for a short time and serve with a little butter
    > and salt


    Oh a question I just thought of...when I buy them fresh, do I remove the
    outer leaves before I cook/steam them? How do you clean them? Just
    comparing to lettuce or cabbage when I slice them open to rinse well
    throughout the head...or isn't "grit" as much of an issue with brussels
    sprouts?

    Thanks! :)

    Sherry
    360/?/195 (day 15)
     
  9. Ophelia

    Ophelia Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    > "Ophelia" <[email protected]> wrote in
    > news:[email protected]:
    >
    >> I always steam mine for a short time and serve with a little butter
    >> and salt

    >
    > Oh a question I just thought of...when I buy them fresh, do I remove the
    > outer leaves before I cook/steam them? How do you clean them? Just
    > comparing to lettuce or cabbage when I slice them open to rinse well
    > throughout the head...or isn't "grit" as much of an issue with brussels
    > sprouts?


    Hi Sherry:)

    No, grit is not a problem. I just cut away the outer leaves and cut a bit
    off the bottom. Traditionally you cut a wee cross in the bottom to help it
    to cook evenly. It is not necessary to open up the leaves. They don't grow
    in the ground but on a stalk:)

    O
     
  10. sherry

    sherry Guest

    "Ophelia" <[email protected]> wrote in
    news:[email protected]:
    > No, grit is not a problem. I just cut away the outer leaves and cut a
    > bit off the bottom. Traditionally you cut a wee cross in the bottom
    > to help it to cook evenly. It is not necessary to open up the leaves.
    > They don't grow in the ground but on a stalk:)


    Excellent! Thank you very much, I appreciate that!

    Sherry
    360/?/195
     
  11. Ophelia

    Ophelia Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    > "Ophelia" <[email protected]> wrote in
    > news:[email protected]:
    >> No, grit is not a problem. I just cut away the outer leaves and cut a
    >> bit off the bottom. Traditionally you cut a wee cross in the bottom
    >> to help it to cook evenly. It is not necessary to open up the leaves.
    >> They don't grow in the ground but on a stalk:)

    >
    > Excellent! Thank you very much, I appreciate that!


    You are most welcome:)
     
  12. FOB

    FOB Guest

    But 6 of that is fiber.

    In news:UMs8e.72970$f%[email protected],
    Toni <[email protected]> stated
    |
    | Brussels Sprouts are one of my most very favorite foods ever- and
    | something that I have to limit as they are quite carb-y.
    | I know that Fit Day assigns 18.21 grams of carbohydrates to only 10
    | sprouts- and 10 is not enough!
    |
    | The secret to enjoying good Brussels Sprouts is to only use fresh
    | (frozen are yucky!) and steam them for about 8 minutes- they retain
    | the firmness and with a little parmesean is an out of this world
    | treat.
    |
    |
    | --
    | Toni
    | http://www.irish-wolfhounds.com
     
  13. None Given

    None Given Guest

    "sherry" <[email protected]> wrote in message
    news:[email protected]
    >
    > I liked it. I will get some, but will probably cook them less than they
    > did. I liked the flavor but didn't like the mushyness, as I prefer my
    > vegetables to have some firmness to them...but the flavor was VERY good.

    I
    > will also try them sliced into a stir-fry, which is something we eat a lot
    > of around here!



    We boil them with some Splenda in the water until they are just fork tender,
    not mushy, then serve them in some melted butter.

    --
    No Husband Has Ever Been Shot While Doing The Dishes
     
  14. You did good Sherry :) And it's obvious you are proud of yourself. You
    should be.

    Great!
    Nicole
    290.5/168.5/137 monthly-goal: 6 month-start: 175 since: 19/04/2004


    On Sun, 17 Apr 2005 02:30:45 -0000, sherry <[email protected]>
    wrote:

    >...and I passed :).
    >
    >I've mentioned that my husband and I were going to have one of our
    >infrequent dates to the casino for breakfast and nickel slots, and today
    >was it. We were dismayed when we got there to discover that they no longer
    >serve breakfast, but rather have a brunch. However, that made my options
    >even greater! I'm a sucker for V8 juice, and always get some when I'm
    >there, and know that 8 oz is 10 carbs according to their website. So there
    >went half my day's carbs (no worries, we only eat one meal on casino buffet
    >days!), but I was SO excited to see a massive bowl of peel'n'eat shrimp! I
    >have about 20 of those puppies (31-40 size), and a salad with lettuce,
    >cheese, and bacon bits. Since I wasn't expecting salad I hadn't done my
    >homework on salad dressings, so I just drizzled a little ranch over it
    >because they didn't have vinegar and oil. And I ate one of my husband's
    >brussels sprouts because he's been telling me I'd like them if I'd just try
    >them because I love cabbage...anyway, that was all I ate today until a few
    >minute ago when I had some pork rinds (not many because I'm sick of them
    >but like the crunch).
    >
    >This did something mentally for me today. I've known I'm dedicated; I've
    >known this way of eating "feels" good and I feel so much better since
    >starting it; I've known I'm determined, and - at this stage of the game
    >anyway - not easily swayed. I sat and watched my husband eat crispy fried
    >chicken and ribs dripping in BBQ sauce and fried potatoes, and was able to
    >enjoy his pleasure in what he ate, while I thoroughly enjoyed my own meal.
    >And it feels now that I crossed some sort of bridge where something clicked
    >and there's an acceptance that my great foods may be different from
    >everybody else's great foods, but they are still the foods that are right
    >for me. And, for the first time in maybe my entire adult life, I realized
    >that life isn't all about food...and there's probably enough for another
    >post but for now, I'll just savor - in all humility because pride cometh
    >before a Twinkie attack - what I learned about myself today :).
    >
    >Sherry
    >360/?/195 (day 14)
     
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