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Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
Day 2 of low carb (almost none except for salad, cheese) and I am starving. This better change or I will be right back on the normal bad stuff.
@robnybbq - remember to plan your food intake- eat some protein at every intake and be sure to eat every few hours a little bit and drink lots of water...
Now - notice I said intake - not meal... your portions should be smaller (since you are eating 5-6 times a day) and protein comes in many forms - meat, eggs, nuts, nut butter, cheese (high in fat), dairy (think yogurt, cottage cheese).
You've started your new routine and now you can stick to it... I like Greek Yogurt with frozen fruit on top. Make some up days in advance, grab one every day and for breakfast, morning snack - it's easy. I like nut butter (almond/peanut - with no added sugar on a low carb kind of cracker).
Your body is noticing the fewer calories, it wants the sugar, and it needs to flush the cells of metabolic by products from producing energy from different pathways - give it lots of water to help it out - and start taking a multivitamin + Vitamin B complex....
Finally - good for you... losing weight sucks but it is possible by taking a changing routine approach. I've had a couple off days - but long term approach says I can still net lose weight this week versus last (even if a little less than last week it is still a loss).
@robnybbq Good luck and stick with it. Here is a thread I posted on the boneless skinless chicken breasts that we cook. Just make sure you marinate them well with whatever seasoning you prefer and give them a try.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
How do you make skinless breasts taste good other than burying them in a sauce (defeating the purpose of eating skinless breasts as a healthy option)? Adding basil, lemon juice doesn't cut it.
Congrats on the 11 pounds!
If you're jonesing for Italian you could make chicken parm. Make your own sauce so you know it only has onion, garlic, tomatoes and basil and use that to cover a grilled chicken breast. Dust with parmesan (or conversely, slightly under grill the chicken breast, use mozzarella and throw in the oven to finish the chicken and melt the cheese). Having it covered in sauce might help if you have to reheat as well.
It is much more a winter dish, but my wife and I make cabbage casserole quite often. Shred a small head of cabbage (or 1/2 a large) and put in a 9x13 baking pan. Saute 1 lb ground turkey, 1 onion, 1-2 ribs of celery and several garlic cloves until meat is browned and veggies are tender. Add 1 jar salsa and stir to combine. Pour this over the shredded cabbage, cover with foil and bake for 45 minutes. Remove foil, cover with shredded cheddar cheese and put back in the oven until the cheese has melted. Reheats well too.
At work in a microwave or not reheated at all. Limited to what I can do at work.Pork loin, meatloaf, chicken - no sauce on any of them - just a rub when cooked - Never taste good the next day. Even at home if I boil in a bag.At home last week I destroyed leftover prime rib. Have a 1 and 1/2 rib leftover. Did not have time to re-roast it for hours so I ended up cutting the meat into 1 inch slices and reheated on a frying pan - Threw it out.