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Hi Ossie – I have a question about my breakfast smoothie. I have noticed a difference in my fingernails since I switched to my daily TDC breakfast menu. My breakfast smoothie consisted of: 1 small banana, 1/2c lactose free skim milk, 1/2c sugar-free yogurt, 1/2+ frozen blueberries, and one scoop of protein powder. I notice a big difference when I take the protein powder and would really like to continue. How would this fit into my daily menus? I’m not sure how to co-ordinate the nutrients and don’t want to disturb the ratios.
We have traded lettuce for spinach in all our salads much healthier for you and it doesn’t spoil as fast as lettuce.
Ahhh, Jackiee. The bonnie Scott in you is showing. Aren’t the Scottish known to be thrifty? I too use a lot of leftovers in my salads the next day. Good to see you posting here. Hope all is well.
Hi. Just starting out on the trail again after having put back on most of the 42lbs I lost last year. I completed a fund raising challenge in Sept last year of walking a marathon only to find the next day that I had broken a small bone in my foot. The injury took me out of training for 4 months and then it was all too easy to just sit back and find excuses not to go out. My training consists of walking most days of the week using a fitness training schedule I found online to get ready for the marathon. I had my first major walk yesterday of 4.5 miles and found that my fitness level was still high despite having put the weight back on. My aim this time is to lose what I have put back on and then lose a further 42lbs by Christmas 2014 which works out at an average of 1.5lbs a week. Motivational support is vital to my journey so please follow me and encourage me when I appear to be slacking! My greatest motivator is to have my wife with me when I go out on my long walks so it is a win win situation for us both.
I anyone else would like me to encourage them directly through the forum please let me know, as I found out lots of useful stuff about eating and walking as a diet when doing the training last time roundHi, Shek. No, I’m not from Australia, though my nickname in high school was Aussie Bear. Raw cheese is made from milk that has not been pasteurized or homogenized. It is illegal in Australia. It is popular in other areas of the world because of the nutritional content, but you can get good milk by selecting organic, fortified, pasture-raised milk (http://www.coles.com.au/helping-australia-grow/aussie-made-and-grown/milk-and-dairy/green-pastures).
Since I don’t do raw, may I use regular low fat cottage cheese? I love cottage cheese and am missing it.
To Debbie, Blessing Catcher, AnnaH, Apensa: thanks for the comments and encouragement. It helps keeps me going. Happy New Year to all!! Janie
I opened the menu I developed last week and in green letters are Fish Oil? Where did this come from??
Hi, Jackiee. Spelt syrup should be used in moderation, as it has a very high glycemic index (100!). If you don’t like Stevia (many don’t), consider monk fruit (somewhat less of an aftertaste), xylitol, or even coconut sugar or syrup (these have a mapley taste).
I went to whole foods for the first time yesterday and im starting to feel its overwhelming to find good bread…none of it said 100% whole grain or some stuff said sprouted grain but is that the same as sprouted whole grain…I have no idea what the first few ingredients should be? or what the best bread is to get?? someone help pleaseeee
Hi, annaleeramos. To make chickpeas soft, it is recommended to add 1 teaspoon (4-1/2 grams) of baking soda for each quart of soaking water (try to get the aluminum-free type, sold at shops like Whole Foods Market and Trader Joe’s). For the cooking process, a pressure cooker makes them the softest and takes less time, about half an hour; adding 1/2 teaspoon (2-1/4 grams) of baking soda per quart of water can help here, as well.
Hi all, good idea Anna will try coconut in the morning, but got a taste for the jam now 🙂 I agree with Ossie with the baking soda. I soak my chick peas and all type of beans over night with the baking soda, then rise them through before cooking, them I add a whole carrot, onion, a stick celery and pepper BUT NO SALT, never add salt to beans or chick peas while cooking as it will stop them going soft. If you like a bit of salt add to cooking in the last 5 minutes. I just cook mines in a normal pan on a slow simmer for about 1 and a half hours (then add a pinch of salt to my hubby plate misses the stuff to much.) Good luck with your next batch and thanks again for the tip with my porridge. take care
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