Delightfully, Decadent December Dieting!

lostinrates

Alexnikov wrote: »

Morning all

Well despite the work Christmas meal last night (and the bottle of wine I drank), I've still lost 2lbs this week :j All the calorie saving during the week has clearly worked, hurrah! And lots of people said how good I was looking which is lovely and rather spurs me on a bit more.

lir - so pleased for you

Amanita - I'm exactly the same. I can't do one sweet or one biscuit, it always ends up being the whole pack. So for the time being, I just don't have them at all.

well done you!

One of the things that was a hard adjustment to moving in with DH was finding whole new aisles in the supermarket. I'd never been down aisles for chocolate, I diucked in the bottom of ceral aisle for bran flakes/porridge, and occasionally inthe biscuit aisle for biscuits or a recipe. I'd not looked at cordial or fizzy pop other than for mixers...ever really, nor crips.....

now DH has learned to ignore those aisles too! Its really not worth it, for weight of maoney management: stuff always looks worth trying...but its no good for the body, and empty, expensive calories!

I like sweet food, but I bake well, and I'm a good cook. Sugar at homemight be simialarly ''empty'' calories, but its not padded with arttifical preservatives and weirdly processed vegatable oils etc.

For me fosytering a healthy relationship with treat food is partly like choosing a man: sweet is nice, toxic isn't.

coco1980

was talked into going out with a friend last night, have not been out for a while and overdone it a bit, as a result i never made it to gym tonight and cant do weigh in. will try tomorrow

coco1980

I like sweet food, but I bake well, and I'm a good cook. Sugar at homemight be simialarly ''empty'' calories, but its not padded with arttifical preservatives and weirdly processed vegatable oils etc.


Quote : i really want to learn how to bake and cook. it would make such a difference as i feel oh and i are getting bored of same meals all the time, as a result we are slippig from our healthy eating plan:rolleyes:

lostinrates

coco1980 wrote: »

Quote : i really want to learn how to bake and cook. it would make such a difference as i feel oh and i are getting bored of same meals all the time, as a result we are slippig from our healthy eating plan:rolleyes:

what sort of food do you like? I'm sure we can help

coco1980

lostinrates wrote: »

what sort of food do you like? I'm sure we can help

i have always been a really fussy eater. i have now decided that i would like to try lots of new healthy recipes. we had the most unhealthy diet growing up (probably why there is a history of heart disease in family) its only since my OH moved in last year i have been trying new foods, so i am open to any suggestions or ideas please:j

lostinrates

coco1980 wrote: »

i have always been a really fussy eater. i have now decided that i would like to try lots of new healthy recipes. we had the most unhealthy diet growing up (probably why there is a history of heart disease in family) its only since my OH moved in last year i have been trying new foods, so i am open to any suggestions or ideas please:j

Do you know, I think a lot of people who find it hard to maintain weight is actually because lack of love for food, not too much love.

Good for you for pushing your boundaries! I hope you become a real foody! What about vegetables? Ratatouille, or just plain e old roast mediteranean vegetables? Chopping corgettes and peppers and aubergines couldn't be easier, I don't add olive oil to my roast vegetables, though this is a bit mean, even on a diet a little good olive oil is not bad for you (fat being an essential in moderation to diets). Some garlic in its skin, so it cooks to a soft sweet paste?

Ijust eat the vegetables as a meal, like that, for DH I add them to pasta, with some bufalo mozzeralla torn in to it.


Calimari! doesn't need tobe battered, by it and either get the fishmonger to prepare it or learnto di it at home, it has a funny see through sort of ''bone'' in it...chop is and fry it VERY hot and very quick, with some chopped red chilli and lots of lime juice, and eat it hot with a salad, or some stirfry?

Its hardto know where to start when I don'tknow what you like and which boundaries to gently push

You might want to check out some diet friendly cook books (charity shops are a great source of these).

coco1980

lostinrates wrote: »

Do you know, I think a lot of people who find it hard to maintain weight is actually because lack of love for food, not too much love.

Good for you for pushing your boundaries! I hope you become a real foody! What about vegetables? Ratatouille, or just plain e old roast mediteranean vegetables? Chopping corgettes and peppers and aubergines couldn't be easier, I don't add olive oil to my roast vegetables, though this is a bit mean, even on a diet a little good olive oil is not bad for you (fat being an essential in moderation to diets). Some garlic in its skin, so it cooks to a soft sweet paste?

Ijust eat the vegetables as a meal, like that, for DH I add them to pasta, with some bufalo mozzeralla torn in to it.


Calimari! doesn't need tobe battered, by it and either get the fishmonger to prepare it or learnto di it at home, it has a funny see through sort of ''bone'' in it...chop is and fry it VERY hot and very quick, with some chopped red chilli and lots of lime juice, and eat it hot with a salad, or some stirfry?

Its hardto know where to start when I don'tknow what you like and which boundaries to gently push

You might want to check out some diet friendly cook books (charity shops are a great source of these).

thanks LIR i have ordered a couple of recipe books, one for low cholesterol recipes and one called healing foods. hopefully they will give me some inspiration

Alexnikov

I did the first batch of my Christmas baking last night (treacle toffee, vanilla fudge, Florentines and peppermint creams) and amazed myself by not really wanting to eat any of it. Not sure what's going on, surely I can't have lost my obsession for sugar? I did have a tiny sample of toffee as I was worried it was going to taste a bit burnt but that was it, I didn't feel tempted towards any more. Most odd.

Coco - I'm not a massively adventurous cook (I prefer to bake really) but I'm sure I could contribute a low-ish cal recipe or two and there must be others on the thread who can help too. What sorts of things do you usually cook at the moment?

coco1980

Alexnikov wrote: »

I did the first batch of my Christmas baking last night (treacle toffee, vanilla fudge, Florentines and peppermint creams) and amazed myself by not really wanting to eat any of it. Not sure what's going on, surely I can't have lost my obsession for sugar? I did have a tiny sample of toffee as I was worried it was going to taste a bit burnt but that was it, I didn't feel tempted towards any more. Most odd.

Coco - I'm not a massively adventurous cook (I prefer to bake really) but I'm sure I could contribute a low-ish cal recipe or two and there must be others on the thread who can help too. What sorts of things do you usually cook at the moment?

at the moment i am cooking a lot of chicken or pork recipes, only having red meat once a week and trying to find some fish recipes i like. i am not a massive fan of fish but i know its good to get my cholesterol down:o

lostinrates

coco1980 wrote: »

at the moment i am cooking a lot of chicken or pork recipes, only having red meat once a week and trying to find some fish recipes i like. i am not a massive fan of fish but i know its good to get my cholesterol down:o

TBH, I struggle with fish too sometimes. Its not easy to cook to perfection BUT, a great, very simple reciped is to get some white fish (and fairly chunky white fish) and have the fishmonger prepare so no skin/bones etc, cat in to very large chunks, a good four bites, and put in a baking dish, with, some thinnish rings of onion, cherry, or small, tomatoes, a few black olives and a few new potatos, some olive oil and salt...and cook in amedium hot oven till the potatoes are done, the fish is magically then done too the tomatoes have burst ad formed a very fine jus and it all works well together, and is niether too light nor too heavy.