[bamalamb]

Okay, I'm a total newbie here, but I'm encouraged by everything I've read on this site and I'm gonna give this WOE a shot because I'm fairly certain that insulin resistance is a major player in my lifelong struggle with my weight. Soooooo, I'm gonna post my menus here and I'm open to any suggestions that might help me make this new WOL a success.

1/12/10:

B: ricotta cream w/ sliced strawberries, 2 turkey sausage patties, coffee
L: beef fajitas (meat w/onions, peppers, lettuce, sour cream & guac)
S: Atkins protein bar
D: meat lasagna, salad greens w/oil & vinegar, sauteed zucchini & yellow squash w/parmesan
S: SF strawberry kiwi jello w/whipped cream, coffee w/half&half

LOTS & LOTS of water!!!!

So far I'm through the 1st snack....this evening will tell if I stick to plan.

[bamalamb]

Well, I didn't have the salad last night. And I attempted the "cheese danish" recipe I found on these pages. They tasted good, but I think I had old cream of tartar, but the danish part did NOT create mounds, but spread across the cookie sheet and made wafer with cheese blobs. I tried one, and I'll try the recipe again because the potential is there. My hubby ate the other FIVE!!

Okay, so here's today's plan:

B: 2 hardboiled eggs to make egg salad. 2 stalks of celery, black coffee
L: salad greens w/blue cheese dressing, Zaxby's hot wings
S: Atkins protein bar
D: burger patty w/sautteed mushrooms, onion, and swiss; roasted cauliflower, waldorf slaw (gonna try this out for the first time)
S: SF jello w/whipped cream and black coffee

[crazywoman]

Bambi, check out this post on beating egg whites:
http://stellastyle.com/community2/forum/viewtopic.php?t=9330 .

I'm not sure if cream of tartar can go bad, other than getting moist, and then hardening. But I'm not sure about that. It is basically an acid. You can use the very slightest amount of lemon juice. I've read people say just the amount of rubbing a lemon slice around the bowl. If you have the "Real Lemon", then I'd say a drop or two. Not much at all. I have managed to beat egg whites quite stiff without the cream of tartar (or other acid), but it is easier with one of these. You may know it already, but the egg whites should be room temp when you start beating them for better luck.
Be sure they are quite stiff, but not beaten till they are dry! Beat till you can turn the bowl upside down, and they don't slide out.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[bamalamb]

Thanks for the info on the egg whites! I didn't beat the egg whites to a foam before adding the cream of tartar, so I'll try that next time. I'm not giving up!

1/14/10:
B: 1 boiled egg, 1 cheese stick, 4 slices salami, decaf coffee w/SF caramel syrup & half n half (YUM!)
L: Caesar side salad (no croutons), 2 mini burger patties w/sliver of cheddar & cajun horseradish sauce (bunless grillers at O'Charleys)
S: wasabi & soy sauce Almonds, Atkins protein bar
D: hamburger steak w/ sauteed shrooms & swiss cheese, roasted cauliflower w/parmesan & garlic, waldorf slaw
S: hot & spicy pork rinds, SF cherry limeade mix in large glass of water

I overdid the evening snacks a bit. I'm going to have to portion out my pork rinds from now on. I haven't eaten them in at least a decade and I didn't realize how addictive the spicy crunch is for me!

Today, 1/15/10:

B: 1/2 cup ricotta cream (made w/Davinci SF caramel syrup) and 1 oz. cocoa roast almonds, black coffee
L: 1/3 portion of meat lasagna, green salad w/radish, yellow pepper, celery & boiled egg w/blue cheese dressing
S: black olives, dill pickle and cheese stick
D: pork steak, roasted broccoli, green salad
S: SF jello w/whipped cream, decaf coffee w/SF syrup & half n half