Re: Day 5 update

[Guest guest]

That is great, ! If you feel like it, send me your week's menu so

I can see it and get ideas.

ann

>

> Wow, 8 lbs. in 5 days? I may just go vegetarian myself! Congrats,

. And kudos for making adjustments as you go, based upon how you

feel. I think that one of the great side benefits of SBD is learning

to " listen " to your body and feed it what it needs to stay healthy,

rather than what your mind and taste buds think they want.

>

> Nikki

[Guest guest]

That is great, ! If you feel like it, send me your week's menu so

I can see it and get ideas.

ann

>

> Wow, 8 lbs. in 5 days? I may just go vegetarian myself! Congrats,

. And kudos for making adjustments as you go, based upon how you

feel. I think that one of the great side benefits of SBD is learning

to " listen " to your body and feed it what it needs to stay healthy,

rather than what your mind and taste buds think they want.

>

> Nikki

[Guest guest]

That is great, ! If you feel like it, send me your week's menu so

I can see it and get ideas.

ann

>

> Wow, 8 lbs. in 5 days? I may just go vegetarian myself! Congrats,

. And kudos for making adjustments as you go, based upon how you

feel. I think that one of the great side benefits of SBD is learning

to " listen " to your body and feed it what it needs to stay healthy,

rather than what your mind and taste buds think they want.

>

> Nikki

[Guest guest]

Woohoo ! Way to go!

As soon as I'm done with this pregnancy (3 more months to go!) I too will be

going vegetarian. I will however keep the milk, eggs and maybe even fish in

my diet.

Paola

[Guest guest]

> That is great, ! If you feel like it, send me your

> week's menu so I can see it and get ideas.

I haven't been keeping track of it. I can tell you one thing though,

grain is definitely a staple (yeah, I know that's no good for you).

In general, here's what I've been eating:

1) Whole grain bread -- Typically in the form of a sandwich.

2) Vegetarian steaklets -- Satisfying a hamburger craving.

3) Tomatoes -- Sliced with the faux burger sandwiches, but also in the form

of sauces.

4) Whole grain pasta -- Smothered with the above noted sauce but I also made

a mac 'n cheese casserole as well.

5) Fruit -- Apples and pears, typically 2 a day.

6) Triscuits -- A quick and easy snack.

7) Shredded Cheese -- Added to sandwiches and of course the mac 'n cheese.

8) Eggs -- I had a tuna salad that I mixed with the mac 'n cheese, ate on

bread, etc.

9) Tuna -- This was for the tuna salad and it worked out fine.

10) Cucumber -- My snack today.

11) Beans -- We had a bowl of my wife's umpteen bean soup left in the

freezer so I ate that 'un down.

12) Mixed veggies -- Broccoli, cauliflower, carrots and so forth. This was

used in a stir fry, mixed with pasta, and just eaten plain.

13) Rice -- I had some brown rice with the stir fry.

That's the general gist of the last 5 days. Somewhat off-plan, I ate a few

pieces of thin-crust cheese pizza (no meat) and a bean burrito.

[Guest guest]

,

How much grains would you say you're having in a day, and how much

beans?

ann

>

> > That is great, ! If you feel like it, send me your

> > week's menu so I can see it and get ideas.

>

> I haven't been keeping track of it. I can tell you one thing

though,

> grain is definitely a staple (yeah, I know that's no good for you).

>

> In general, here's what I've been eating:

>

> 1) Whole grain bread -- Typically in the form of a sandwich.

>

> 2) Vegetarian steaklets -- Satisfying a hamburger craving.

>

> 3) Tomatoes -- Sliced with the faux burger sandwiches, but also in

the form

> of sauces.

>

> 4) Whole grain pasta -- Smothered with the above noted sauce but I

also made

> a mac 'n cheese casserole as well.

>

> 5) Fruit -- Apples and pears, typically 2 a day.

>

> 6) Triscuits -- A quick and easy snack.

>

> 7) Shredded Cheese -- Added to sandwiches and of course the mac 'n

cheese.

>

> 8) Eggs -- I had a tuna salad that I mixed with the mac 'n cheese,

ate on

> bread, etc.

>

> 9) Tuna -- This was for the tuna salad and it worked out fine.

>

> 10) Cucumber -- My snack today.

>

> 11) Beans -- We had a bowl of my wife's umpteen bean soup left in

the

> freezer so I ate that 'un down.

>

> 12) Mixed veggies -- Broccoli, cauliflower, carrots and so forth.

This was

> used in a stir fry, mixed with pasta, and just eaten plain.

>

> 13) Rice -- I had some brown rice with the stir fry.

>

> That's the general gist of the last 5 days. Somewhat off-plan, I

ate a few

> pieces of thin-crust cheese pizza (no meat) and a bean burrito.

>

>

>

[Guest guest]

> How much grains would you say you're having in a day, and how much

> beans?

Beans it would be hard to say. I've only eaten them the one time and that

was a 3 cup bowl of soup (pretty thick too). So that would probably be 2-3

servings in that one meal. (Well, unless you count the bean burrito which

was probably about a cup of bean paste as well.) As for grains, a solid 4

servings a day, sometimes 5 servings. This is, of course, where I have

diverged from the SBD standard of 3 servings a day in P2; 3 servings simply

wouldn't work for me at this time.

Grains are typically coming in the form of whole grain bread (sandwich),

pasta (especially spaghetti) and rice. Sometimes it comes in the form of a

bagel or a wrap as well. I'm debating if I want to add corn back into my

diet as it represents a grain as well and there are a number of recipe

options that come open if I include corn. (I'm still on the fence about

that -- I might hold it off for a few more months.)

I'm not terribly fond of beans plain, so I'll be eating them in soup form,

probably about once a day or every other day. I'm going to put together

some vegetarian chili with beans, another batch of my wife's umpteen bean

soup, and probably some bean paste for a burrito on the fly (quick meal

style). If all goes as planned, I'll also be making up some Gypsy soup this

weekend (gotta get the ingredients and then find the time with everything

else that's going on). Of course, gypsy soup has garbanzo beans in it. I'm

sure I'll end up having a salad in the next week and that will have some on

it as well. Since my primary interest in beans is for their protein, they

will factor in with less importance for another week or two -- I'm getting

plenty of protein from eggs and dairy so....

[Guest guest]

I hear ya. I'm having a very tough time today with my regression back to Phase

1. Zero energy, terrible taste in my mouth, that sort of thing. And, I'm

drinking tons of water, and getting all my vegetables, so I'm not quite sure

what this is. It's like detox all over again...and I don't think I really had

anything to detox from, as I haven't strayed from Phase 2 since I started.

Almost ready to try some grains to see if it makes a difference! Well, maybe

tomorrow.

Nik

Noctaire noctaire@...> wrote:

It's tough, especially when your body isn't like the " norm " . I've found

that with my CHF, I have to go a slightly different route with my nutrition.

(a former regular here) and I used to go back and forth over protein

intake -- I condone increased protein intakes while in the early stages of

this diet and my own protein intake was significantly higher than most but

it was the only way I kept my energy up. It's definitely challenging, to

say the least!

Please send your recipes for inclusion in the Files to the Moderator at:

South-Beach-Diet-Getting-It-Right-owner

Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South

Beach Diet teaches you to rely on the right carbs and the right fats-the good

ones - and enables you to live quite happily without the bad carbs and bad fats.

For more on this Way Of Eating please read " The South Beach Diet " by Arthur

Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

,

Here is a tasty bean recipe:

Savory Lentils (Revised)

1/2 cup brown/green lentils

3/4 cup vegetable broth

3/4 cup water

1/4 cup diced onions

1 tsp minced garlic

Cook ½ cup brown lentils in 3/4 cup vegetable broth and 3/4 cup water

with 1/4 cup diced onions and 1 tsp minced garlic.

Cook for 40 minutes

And another:

BAKED LENTILS WITH CHEESE

Yield: 6 servings

1 package (12 ounces) lentils, rinsed

2 cups water

1 bay leaf

1 tsp salt

1/4 tsp each pepper, marjoram, sage, and thyme leaves

2 large onions, chopped

3 cloves garlic minced

1 16 oz can tomatoes

2 large carrots, cut in 1/8 inch slices

1 stalk celery, thinly sliced

1 green pepper, seeded and chopped

2 tablespoons chopped fresh parsley

1 1/2 cups (6 oz.) lowfat cheddar cheese, shredded

Rinse and pick over lentils, discarding any that float to the top or

are discolored.

Place lentils in a shallow 3 quart casserole along with the water,

bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and

tomatoes with liquid from can.

Bake, covered, in a 375 degree oven for 30 minutes.

Remove from oven and stir in carrots and celery.

Cover and bake for about 40 minutes more, or until vegetables are

tender.

Remove from oven and stir in green pepper and parsley. Sprinkle

cheese on top.

Return to oven and bake, uncovered, for 5 more minutes or until

cheese is melted.

ann

> Beans it would be hard to say. I've only eaten them the one time

and that

> was a 3 cup bowl of soup (pretty thick too). So that would

probably be 2-3

> servings in that one meal. (Well, unless you count the bean

burrito which

> was probably about a cup of bean paste as well.) As for grains, a

solid 4

> servings a day, sometimes 5 servings. This is, of course, where I

have

> diverged from the SBD standard of 3 servings a day in P2; 3

servings simply

> wouldn't work for me at this time.

>

> Grains are typically coming in the form of whole grain bread

(sandwich),

> pasta (especially spaghetti) and rice. Sometimes it comes in the

form of a

> bagel or a wrap as well. I'm debating if I want to add corn back

into my

> diet as it represents a grain as well and there are a number of

recipe

> options that come open if I include corn. (I'm still on the fence

about

> that -- I might hold it off for a few more months.)

>

> I'm not terribly fond of beans plain, so I'll be eating them in

soup form,

> probably about once a day or every other day. I'm going to put

together

> some vegetarian chili with beans, another batch of my wife's

umpteen bean

> soup, and probably some bean paste for a burrito on the fly (quick

meal

> style). If all goes as planned, I'll also be making up some Gypsy

soup this

> weekend (gotta get the ingredients and then find the time with

everything

> else that's going on). Of course, gypsy soup has garbanzo beans in

it. I'm

> sure I'll end up having a salad in the next week and that will have

some on

> it as well. Since my primary interest in beans is for their

protein, they

> will factor in with less importance for another week or two -- I'm

getting

> plenty of protein from eggs and dairy so....

>

>

>

[Guest guest]

Here is yet another good one:

Indian Lentil Stew

1 Tbsp olive oil

1/2 tsp cumin seeds

2 cup onions, grated

1/2 tsp fresh minced garlic

1/2 tsp turmeric powder

1/2 cup diced tomatoes or tomato puree

1 to 2 cups veggie broth

1 cup green lentils

2 1/2 cups water

1 cup brown rice

2 cups water

Cook brown rice in 2 ½ cups water for 40 minutes. Set aside.

Cook lentils in 2 cups water for 30 minutes. Set aside.

1. Warm olive oil in skillet. Add cumin seeds. They will sizzle and

pop.

2. Add the onion/garlic mixture to the oil. Add cooked lentils and 1

to 2 cups veggie broth

3. Add 1/8 tsp sea salt and a pinch of turmeric powder

4. Add ¼ cup diced tomatoes or tomato puree

5. Cook 15 minutes, stirring occasionally. Serve over cooked brown

rice.

[Guest guest]

, what is CHF?

Suzy-Q

It's tough, especially when your body isn't like the " norm " . I've found

that with my CHF, I have to go a