NOVEMBER 2020 Maintenance Thread

Share your McDougall successes here in order to inspire others.

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NOVEMBER 2020 Maintenance Thread

Postby Lyndzie » Thu Nov 05, 2020 8:19 am

Welcome to the McDougall Maintenance support group! Let’s join together for support and camaraderie while we strive to maintain our successes.

Many of us have lost weight and/or reached other health goals. We’re ready for that next chapter, maintaining the gains we’ve accomplished.

This group will have Friday check ins, where everyone can touch base. Weigh-ins are optional, and will not be tracked. Please feel free to share your non-scale victories (NSV) as well.

In order to foster group participation, we do ask that only participants post, so please do join! You can join at any time simply by hitting the “post reply” button and saying something along the lines of “I’d like to join.” As they say, the more, the merrier.

Hello everyone!

With shorter days and crisp mornings, soup season is officially here. The leaves have changed, trees are getting bare and the gardens are going dormant for winter. Here in the States, the election just happened, and while the counting is not over yet, the stress leading up to this moment is starting to abate. In many parts of the world, the coronavirus is going strong. So, comfort food is a must!

My husband recently decided to try out this way of eating. He’s still learning, but he’s feeling better already! It’s nice to have someone with the same diet.

First check in of the month is Friday, November 6, 2020.

Stay safe, wear a mask, and eat starch,
Lindsey
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Re: NOVEMBER 2020 Maintenance Thread

Postby Ejeff » Fri Nov 06, 2020 9:15 am

Hello, week has been pretty good.

Lindsey, that’s wonderful your husband is feeling better. It’s so much easier if you can eat the same type of food and makes the grocery bills a lot less expensive I find.

Another birthday celebration in the family tomorrow so I made 2 types of “butter chicken” sauce so we can do a taste test. Tofu in place of chicken of course. One is much higher fat than the other so will be interesting to see which the family prefers. This week I finally managed to stop the after dinner eating. Also ate less baking. After dinner if I was really wanting something sweet I had 2 prunes. Seemed to do the trick. Also, frozen cherries defrosted mixed with pumpkin pie spice and a mandarin orange was a delicious dessert. I dropped a couple of pounds this week. I made a simple Alfredo sauce with cauliflower, few cashews, garlic. Also stirred in spinach. Was very tasty over mashed potatoes and pasta. I also made crunchy chickpeas with garlic and onion powder and some curry. They sure are a nice little snack when I’m craving something crunchy.

My bad shoulder was acting up a bit so taking a few days break from weights and yoga. I did find a yoga routine which doesn’t use shoulders (no downward dogs etc) and it is better for me. I am now playing indoor pickleball 3 days a week and on the off days I walk outside or on the treadmill. My goal each day is minimum 10,000 steps, but I shoot for 13,000.

No big cooking plans this week, will keep it simple. I’m looking forward to farro and quinoa, starches I don’t always have. And more potatoes! Both my magic bullet and my air fryer broke this week. I bought the nutrabullet at Costco, works great. Need to buy an airfryer not sure which one to get. Any recommendations?

Hope everyone’s week is happy. :-D

Erin
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Re: NOVEMBER 2020 Maintenance Thread

Postby Plumerias » Fri Nov 06, 2020 7:06 pm

'Tis a rainy day today. Funny thing about rainy autumn days, oh my, does the wet make the colors POP!! New England has nothin' on this neighborhood at present! It's such a gift, all this beauty, good for the soul in these difficult times. We have a fuschia colored camellia in full bloom in our back yard. This is an unfamiliar plant, so it will be fun to watch.

Erin, how is your husband's rehab coming? Do you have snow yet? If I tried something like that downward facing dog I'd likely fall flat on my face! Have you ever tried tai chi? I took a class once, I regret that I didn't keep up with it. You might find it easier on that sore shoulder.

Lindsey, it's nice your husband has joined you. That must certainly make meal prep much easier. Has he gotten past the mayo yet? Feeling better has to be the best thing for keeping on this way. Do the girls also eat like you? What kind of soups and stews are you making?

Sue, root vegetables and barley soup? Ha, ha, my hair is streaked with white, likely courtesy of my (supposedly) Scots grandfather. It's time for hat hair! :lol: Oh well, most everyone is shaggy anyways.

Just got done placing a large order to pick up at the farm (not that market, which is now closed for the season) on Tuesday. Locally grown dried beans and a bunch of winter squashes to try to figure out how to use. :-D

Been going through my modest cookbook collection looking for some inspiration for new soups, stews, and the like. Hubby does the chili. It's nice to make larger batches even if you're a small household, as you then have leftovers. There was a soup at our favorite restaurant, Sweet Tomatoes (Souplantation), that they called fiery quinoa and black bean chili, or something like that. It's been a while since we had some. I'd been working on a version of it for home, and I think maybe I've finally gotten it the way I want it. It's also passed hubby's test, so I guess I should get it transcribed before I lose the notes. Ah, we miss them, and always will. It was our go-to in Florida, there were four locations here. :crybaby: Made a pot of sweet potato soup last night, as I had some that were seriously sprouting.
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Re: NOVEMBER 2020 Maintenance Thread

Postby Ejeff » Sat Nov 07, 2020 9:26 am

Plumerias,

Funny you should ask about snow! We didn’t have any, but it’s supposed to snow all day and it looks like it will be here to stay. We’ve gotten several inches already this morning. Guess it was nice to get through Halloween without snow. No I have never tried Tai Chi, but thanks for the suggestion I will check it out. Hubby’s rehab is progressing well, there doesn’t seem to be any complications the knee is bending well, so thanks for asking.

Can you please share your Quinoa Chili recipe? Where are you living now, you RV full time don’t you?

Erin
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Re: NOVEMBER 2020 Maintenance Thread

Postby Plumerias » Sat Nov 07, 2020 11:53 am

I will post the quinoa chili recipe in Food and Recipes once I have it written out.

We used to live full time in our RV, but that's no longer the case. We started part time in late 2008, taking it south for the winter as a kind of shake down trip. In April we went home to central Ohio, where we proceeded to clean out our house for sale and remodel the RV to suit us better. We were fortunate in that we sold our house rather quickly. We started full time in mid-September of 2009. At this time the economy was in bad shape, so it was easy to find places to stay, even in or near the national parks, which were a large part of our agenda. But as it improved, it got so you had to plan everything. In 2017 we put our beast in storage and went to Europe for a good, long trip. Then we lived in it in central Florida for the winters, near WDW. We went to Europe again in 2018 and 2019, for shorter times, returning to Ohio for the remainder of the time until it was time to go south for the winter. We got tired of being nomads, had seen enough to call it a day, and decided it was time to move on. In February we left Florida for good and drove across the country. Mixed blessings, the timing, as we were in Sacramento, California visiting with some friends when the shit hit the fan. We departed there the day the governor issued the shelter in place order, and arrived two days later in Portland, Oregon to a similar order. We did manage to find a place to live, and took the RV to a consignment dealer a couple hours south of here. I'm sure you are aware that a good many RV parks/campgrounds have rules concerning length of stay, in fact many were closed. We couldn't stay in California, as "you can go", as in, it has wheels. Go where was the question. Similar situation here, so housing was a must. Fortunately, someone did buy our RV, shortly before that horrific fire event here. I hope they got to go out in it while they could still see where they were going.
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Re: NOVEMBER 2020 Maintenance Thread

Postby Lyndzie » Sun Nov 08, 2020 9:41 am

Erin - How did the butter chicken turn out? Please pass along the recipe for the winner, we are in need of some fresh meal ideas. Also, a belated Happy Thanksgiving. Thanks for posting the info about cooking beets, that eliminates the guesswork. Did you track down coconut extract? Also, I will be in Scottsdale, AZ the first two weeks of January,

Sue - What a lovely story about your electrician being inspired to make changes. Very good observation about “pst-weight loss evangelical stance,” LOL. We’ve all been there! As with most things, Jeff’s advice is right. How are things going in England? I’ve heard on the news that Lockdown 2.0 is underway.

Plumerias - The nature in your area sounds so beautiful! Thank you for the butterfly links. Have you had a chance to get more sweaters, yet? The local apples sound great. Do you can?

Wildgoose - How did the 12-day online program go? I’m curious as to how it is formatted. Are there specific times you log on to watch lectures? Do you get to “meet” other participants? I was planning on attending the 3-day in September, which was obviously cancelled. I’d love to do a program, but might wait until I can get away again (I really need the vacation! Love these kids, but I am overdue for a break).

I have been having a rough couple months, admittedly. I started eating a bunch of junk, like an epic amount, and gained 10 lbs. I finally stepped on the scale and realized the full extent of my actions. Fortunately, I’ve spent the past two weeks getting back to center, breaking up with the pleasure trap, etc, and am weighing daily, but the scale does not seem to be moving. I have not had to lose this much weight unless it was postpartum, and that comes with the benefit of breastfeeding (burning calories while sitting!).

If you are in need of a little “McDougall Propaganda,” Mark has compiled some excellent links. Here is also Amy’s Giant List of Doug Lisle Lecutres.

Wishing everyone a wonderful week!
Lindsey
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Re: NOVEMBER 2020 Maintenance Thread

Postby Ejeff » Mon Nov 09, 2020 9:38 am

Hi Lindsey,

Here are the 2 recipes. And no I didn’t find the coconut extract so used the coconut milk again. I did use less than half of what was recommended in the Nora recipe and it was still plenty. I won’t make this for awhile or at least until I find the extract. It was interesting, I thought the whole family would enjoy the Nora Cooks version, but the results were kind of mixed. So perhaps a combination of these 2 recipes would work. The one with the almond butter has much more tomato flavour.

For both recipes, I would blend the sauce as it’s better if the only chunky thing is the tofu. I also used just one block of tofu as using 2 doesn’t leave enough sauce.

https://www.theendlessmeal.com/easy-butter-chicken/

https://www.noracooks.com/vegan-butter-chicken/

As the border is still closed to vehicle traffic we aren’t yet sure if we will be heading south this winter. We could fly, but would need to rent accommodations. Glad you are heading out of the pleasure trap. If you can get back to a 50/50 plate the scale will head in the right direction soon.

Erin
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Re: NOVEMBER 2020 Maintenance Thread

Postby Lyndzie » Mon Nov 09, 2020 12:56 pm

Thanks, Erin. I know Whole Foods carried coconut flavor, but it’s not a common shelf item. I would think that soy milk with the extract would work really well in those recipes. Kiki has a good naan recipe that would probably be a nice side item. I might try the sauce on potatoes!
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Re: NOVEMBER 2020 Maintenance Thread

Postby wildgoose » Tue Nov 10, 2020 8:33 am

Lyndzie wrote:Wildgoose - How did the 12-day online program go? I’m curious as to how it is formatted. Are there specific times you log on to watch lectures? Do you get to “meet” other participants? I was planning on attending the 3-day in September, which was obviously cancelled. I’d love to do a program, but might wait until I can get away again (I really need the vacation! Love these kids, but I am overdue for a break).

Lindsey, the 12-day online program was very well done, and I got a lot out of it. I think it’s just as beneficial, if not more so, than the in-person 10-day program. For an introvert like me, it’s better.

The structure was like this:

  • Every day started with a brief check-in with your Support Specialist. This is a McDougall team member who meets with you in a confidential online setting, one-on-one, to record your blood pressure and (on designated days) weight, and to answer any questions you might have. As a program "veteran," I probably didn’t have as many questions as is usual, and my Support Specialist went out of her way to make sure I was getting what I needed out of the program.
  • Next was a 45-minute Zoom chat with Dr. McDougall and Mary, moderated by Heather McDougall. Everybody got to ask questions, either directly via camera and microphone or through a typed chat box, and the McDougalls would answer and interact with the group. It was great to see them "up close and personal."
  • Next was the morning lecture, also done via Zoom. Lectures lasted up to 2 hours, depending on how long the Q and A session at the end went. The presenters were the regular list of McDougall experts: Dr. McDougall, Jeff Novick, Dr. Doug Lisle, Dr. Anthony Lim — plus a fitness expert and one presentation by a Star McDougaller. Some of the lectures were old standards but refreshed with new material, others were things I hadn’t heard before. I still learned new things, even from topics I’d heard 10 times before! And Jeff did a great cooking demo of his SNAP meals, from his own kitchen. :cool:
  • There was a break in the afternoon, where participants could either work through a huge library of written and pre-recorded material that the team had put together, interact on a discussion board similar to this one (but easier to post pictures on — of course, there was lots of food!), or just do regular life for a while.
  • Later in the afternoon was another Zoom chat, usually Jeff and Heather answering nuts-and-bolts, practical questions about how to make the program work. Again, I picked up a lot of useful information. Participants who chose to be on camera for Zoom (about 3/4 of them did — I didn’t) often brought dinner to this chat and shared what they were having.
  • Finally, the second lecture of the day, followed by Q and A.
  • Each participant met three times during the program with Dr. Lim in a confidential setting. We had to submit an extensive intake form on medical history, food, sleep patterns, whether family and doctors were on board with us, etc. — plus blood work — so Dr. Lim had plenty to work with on each of us! He was very willing to work with me on some of the nagging medical issues I still have. Plus (and this is the main reason I wanted to do the program), we all become "patients for life" of the McDougall team, just like participants of the 10-day live-in program did. So if I ever want to book a consultation with Dr. Lim or a nutrition consult with Jeff in the future (at a very reasonable cost), I can.

In terms of people getting to "meet" each other, there was some interaction between participants, but of course not as much as there would have been in-person. For me, this was fine, and some people went out of their way to interact while others stayed in the background. You were given your choice, whatever was most comfortable for you.

Yes, you logged on at scheduled times for everything, but all the chats and lectures were recorded so that if you had to miss something, you could catch up. The recordings stayed posted until about a week after the program ended, so you could re-watch anything if you wanted. There was a free afternoon in the middle of the program, where people could take a break — I think this was a good idea!

The last night was "graduation," and everybody told how the program had gone for them. Lots of great results, much praise for Dr. McDougall and the team — a nice way to finish. Dr. Lim also sent each participant a letter summarizing the work that had been done, medical results and recommendations for the future.

There is also ongoing care. Once a month Zoom chats for a year. Regular check-ins with your Support Specialist. Email access to the team. They really want to help people be successful.

I’m not sure it would be the same as an in-person program in terms of getting away from the kids! :lol: And of course, you have to cook for yourself rather than having a McDougall buffet prepared for you every day. (This isn’t a bad thing. People can practice doing the program in their own homes and ask questions/get support as they go. There’s no transition phase, when you leave the program and have to go back to the "real world."). But I found that I could pretty much isolate myself when I needed to be online. It was a little strange for me to concentrate so intensely on my program when so much of it had become automatic, but Dr. McDougall told me that my experience would be far different from that of a new person, and maybe even more valuable. I think he was right.

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Re: NOVEMBER 2020 Maintenance Thread

Postby Lyndzie » Tue Nov 10, 2020 8:56 am

Thanks you so much for the thorough review, Wildgoose! It sounds like such a wonderful experience. I agree with you - the benefit of being a patient for life is totally worth it.
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Re: NOVEMBER 2020 Maintenance Thread

Postby Ejeff » Tue Nov 10, 2020 11:43 am

Lindsey, thanks for pointing me to KiKi for the naan bread recipe I will definitely try that. I don’t have a large griddle pan, I think I will buy one though. Very interesting how she dips the bread in water just before grilling it. I should have thought to check KiKis site. Her “cheese” sauce is the best. I made sweet potato flatbread so will try to use some of Kiki’s techniques for that next time.

Wildgoose, thanks very much for the in depth review of the McDougall online program. Very interesting to see what the days are like. Too bad every doctor couldn’t recommend this program to their obese patients instead of just writing out a prescription.

Erin
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Re: NOVEMBER 2020 Maintenance Thread

Postby Plumerias » Fri Nov 13, 2020 7:39 pm

Happy Friday all! Oooh, and Friday the 13th as well!

The color show remains stellar here, although it is, in increasing volume, on the ground as well. All those fallen leaves bring out the little kids in us, shuffling through them, kicking them high. The ginkgos have colored up, one of the nicest yellows around. They can drop all their leaves in a single day, carpeting the ground with their beauty. I'm developing an increasing fondness for Japanese maples, all these many varieties of them. Oh, the colors they turn! One day this past week the sky was blue and a totally yellow ginkgo and clear red maple were together in a front yard. Ah, picture perfect beauty. Some of the cut-leaf varieties bring to mind Cousin It, only in red, sometimes cascading down slopes. I seriously need an arboretum fix, but alas, that must continue to wait.

We did some stocking up this week. Picked up an order at the Indian grocery, so now the spice box is re-filled, as are the dals. Picked up a slew of locally grown dried beans and unusual winter squash varieties at a farm, supporting local agriculture. The sky was full of many, many large flocks of waterfowl winging southward, although they were too distant to identify. In the rural areas most trees were already bare, lacking the heat island effect of the city.

I wanted to try a version of this recipe this week, although it needs more veggies. https://www.straightupfood.com/blog/201 ... rnut-soup/ And naturally, as he's wont to do, my husband wants to do it in the Instant Pot, so I guess he'll be doing the cooking that day. I proposed a squash of the week kind of thing, echoing a long-lost new recipe of the week tradition we once had. Guess that means some more new recipes, as many of these squashes are totally unfamiliar. Meh, good for the brain, the research! But then, the entire forecast is for rain, so there's plenty of time.

Erin: The quinoa chili recipe is posted. I'm a bit confused, as I thought our mutual border was closed in both directions. You can't drive across the border southbound, but you could fly??? And then you have to return home in the spring, crossing in the other direction? Huh? Oh, and in addition to accommodations, you'd also have to rent a car, yes?

Lindsey: You're welcome. No on the sweaters, I've not worn one since the first hot flash hit more than 20 years ago. I have to make some time to look at flannel shirts, something I've always favored. Layers, always layers. I'm so accustomed to having limited space for clothing, with the options needing to be coordinated for layering, that the idea that I can have more is so foreign. Like another pair of jeans, I only have two, one of which is heavier. I do need to find some new leg warmers, as the elastic on the one ancient pair I own seems to be rather shot.

Do I can? Well, that one is a funny story. Ages ago I got it in my head to learn to do so, and chose jams/preserves/jelly to start. One of those little packages of pectin product was good for seven pints. Okay, so I bought all the supplies and set about doing so, each fruit in its season from farmers markets, pick your own, and our own yard. Strawberry, red raspberry, black raspberry, blueberry, peach, pear (we had a tree), and concord grape (which is seriously unnerving with respect to dying your entire kitchen and yourself). Now, if you do the math, well, that's 49 pints. For a household of two people. Not even any kids to use lots for pb&j. What on earth were we thinking? Yes, I gave some away, but still! I never got past the fear of botulism in home canned tomatoes to try that one, although I certainly had enough tomatoes. Most of those supplies didn't make the cut when we downsized into the RV, of course. Freezing stuff, that was a whole other story, as we had a full sized upright freezer and a Sears scratch and dent sale fridge in the basement, in addition to the normal one in the kitchen. I filled it between late June/early July and the end of the growing season. Never had to buy frozen fruits.
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Re: NOVEMBER 2020 Maintenance Thread

Postby Suey51 » Sat Nov 14, 2020 1:56 am

Hello everyone,

Lindsey - that's so great that your husband has decided to try out this way of eating recently and is feeling better :-) As you say, its so nice to have someone in the house on the same diet. Having my husband (mostly) on board definitely helps me stay on track (mostly!) We are now in Spain as we have some legal paperwork to be done in person here. England went into Lockdown 2.0 which will last Thursday till 2nd December. The increase in cases seems to be slowing so hopefully these additional measures will help get things under control before the Xmas holiday season. Such difficult times for people and affected businesses :-( At least schools and universities are still open, unlike the first time around. How are things where you are?

Sorry to hear about your difficult couple of months and well done on your efforts to get out of the Pleasure Trap. I'm sure the scales will catch up with your efforts! Thanks for the links - I think I'm in need of a little "McDougall propaganda" after also getting a little stuck in that pesky Pleasure Trap...

Erin - the celebratory recipes sound lovely , I'll add them to my list to try when we have a suitable occasion. Congrats on dropping weight last week. How is the shoulder faring this week? Good to hear that your husband's rehab is progressing well.

Plumerias - yes, aren't Autumn colour such a gift! The colours seem to have been extra vivid in England this year. Re: the root veg and pearl barley soup, I don't have a proper recipe but it goes something like this:

In a medium-sized pan, cook a cup of dried pearl barley in some water according to instructions on packet (I think ours needs up to an hour) and add half cup dried red lentils when there's about 20 minutes' cooking time left. (I have just popped the dried barley and lentils in the pan with the veggies, but like to make sure they are thoroughly cooked and the veggies don't overcook.) I generally rinse barley and lentils in some cold water before cooking.

While they are cooking prepare the veggies. In a separate large soup pan, use a tablespoon or two of water to cook finely chopped white onion, finely chopped carrot and celery. When the onions are soft and translucent add other root veg - we usually have parsnip and swede - and some veggie stock. (I'm not a massive fan of swede and it has quite a strong taste so I tend to use less of that than the carrot and parsnip.) When the pearl barley and lentils are pretty well cooked add them to the soup pan along with any remaining liquid. Cook until everything is cooked to your taste. Next time we make it I'll write it up as a proper recipe with quantities ....

The red lentils will disintegrate giving a thicker soup base, but its also good made without them if you like a clearer broth with the veggies and barley floating in it. Other than what's in the veggie stock, I don't generally add any seasoning or herbs as I like the sweetness of the root veg. Sometimes we add a little salt or yeast flakes at the table. We often eat this with cooked potatoes and kale as a main meal.

Wildgoose - thanks for the review of the online program, it sounds great and I'm glad you got a lot out of it. Totally agree about the benefit of being a patient for life.

Weight-wise my seven day average is a half pound above my goal weight. I've had a hectic few weeks and been worrying about stuff more than usual which has led me to eat richer and off-program foods which were in the house. Mum downsized in to a new property the day before we came to Spain, after 50 years in her previous home and there was lots to do before we left. Still catching up on sleep after spending too much time watching US Election news on my phone in the wee small hours!

Warm regards, Sue x
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Re: NOVEMBER 2020 Maintenance Thread

Postby Ejeff » Sun Nov 15, 2020 10:28 am

Plumerias, thank you for posting the recipe. And thank you for sharing the colours, we have all white now lol. Yes, as insane as it sounds Canadians can fly to the US now, but cannot drive across the border. Seems to makes zero sense to me. If we decide to go this winter at all we would have to find a rental place and car. Unless they open the border which isn’t looking that likely.

Sue, shoulder is getting better slowly, I’m just being super careful not to over reach for anything. That’s very good if you are still so close to your goal weight after eating some rich foods. Helping seniors move is very stressful, glad you were able to help your Mum with all of that stuff. It’s great your hubby is always so supportive.

Sort of a spur of the moment thing. I decided to do a week of potatoes only. I felt like I needed a tastebud reset. Today is the last day. What did I learn?
1. A plain boiled potato is very creamy.
2. Leftover boiled potatoes reheated in the microwave are not very good. Much better to cook and eat fresh.
3. Plain fries without any salt, spice, or condiments are very tasty after 2 days of plain boiled potatoes. The texture is nice.
4. Plain fries, dipped in malt vinegar are really good also.
5. A microwaved yam, mashed with pumpkin pie spice tastes like pumpkin pie, like seriously super yummy.

I didn’t stick to any meal times, just ate whenever hungry and ate until I didn’t feel hungry. It’s actually quite amazing how little food a person must consume to go about daily tasks. I enjoy doing these types of challenges once in a while, just to prove I can do it. I would say day 3 was the most difficult. After that I added spices and vinegar and it became very easy to continue. On my weekly weigh in, the scale moved down and I am now 0.2 pounds from goal weight. This would put me at the lowest end of the BMI scale. I like these types of challenges as it makes me appreciate the abundance of healthy food I get to eat. Sometimes I thinks it’s actually a good thing to hear my stomach rumble and to feel empty.

Tomorrow will be a day with lots of veggies. I stocked up on kale, carrots, celery, mushrooms, zucchini and onions.

Oh and also, I bought the Ninja air fryer. Really liking it, as it makes fries from raw in 13 minutes. Hope everyone has a great week!

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Re: NOVEMBER 2020 Maintenance Thread

Postby Lyndzie » Sun Nov 15, 2020 12:20 pm

Plumerias - It is so lovely to hear about how the colors are changing in your area. Around here they usually peak mid-October. Ethnic grocers are the best! So many wonderful foods. Thanks for the link to the split pea and butternut soup. Cathy Fisher’s recipes are wonderful, I particularly like the beefless stew. Flannel is very “hipster” of you, you’ll fit right in with the locals! :) What are your Thanksgiving plans?

Sue - How is Spain? Any chance to enjoy the country, or is it a strictly business trip? I do hope England does a better job than the US with reducing cases. Our county is closing all schools effective Nov 30, all the covid graphs look like straight lines up in the States. Travel safely, and good luck with making food healthy food choices while on the road.

Erin - Wow! Snow! A fresh blanket of snow is so beautiful, especially when is twinkles in the sunlight. Your week of potatoes sounds like it went exceptionally well. Thank you for sharing your observations! I’ve done it before, but used dipping sauces (probably a little too much). Those veggies are going to taste soooooooo good. Please keep us updated on the air fryer, it looks like a really good kitchen appliance, reasonably priced and spacious.

I am down 4.2 lbs this week, which speaks volumes about how successful this program is at maintaining a healthy weight rather effortlessly, and also how much room for improvement I’ve had. This morning I did have restaurant food (it’s such a rare occurrence anymore!) and was shocked at how oily it was, even when trying to order the “best” option on the menu. I also got my first haircut yesterday, the first time in 13 months! Thank goodness for ponytails and wavy hair, that can really cover up the shagginess.

In an effort to keep mentally on track, I’ve been watching online videos and came across [url=https://youtu.be/dzqjNJG5_sU]this relatively recent Chef AJ interview with Dr. McDougall[url]. It was so good to see how well he and Mary are doing and hear about the new virtual program.

Wishing everyone a wonderful week!
Lindsey
My food journal: Adventures in Eating
My pregnancy journal: Maybe a Baby 2017
www.lindseyhead.coach
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Lyndzie
 
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