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I joined today while home with Type A Influenza. I am a teacher and understand that all this information is going to be really valuable. Even with flu brain-fog and feeling information overload, I think I have made a good decision. I may have messed up buying too many products. It seems I bought the Premium and and regular program, as well as a kitchen tutorial. Did not mean to do that. Maybe I better come back when not sick!
I just signed up and am very very overwhelmed, don’t know if I can do this, i am already at a loss on the menu planning as it contradicts what diabetics can and cannot eat???
Hi, jcook1960, and welcome! Your soup sounds excellent. We would prefer that you use a whole foods-based bullion without artificial ingredients such as hydrogenated fats or MSG. Knorr products (including Oxo) contain these ingredients, which may work against your efforts here.
The following are examples of the type of ingredients list we prefer:
Mushroom Broth* (Water, Mushrooms*, Spices*, Garlic Powder*, Onion Powder*), Cane Sugar*, Sea Salt, Lemon Juice*, Spice Extracts*, Lime Oil*, Rosemary Extract* (*organic, non-GMO)
or
mineral salt, onions*, potato starch*, carrots*, non-hydrogenated palm oil*, red peppers*, parsnips*, nutmeg*, parsley*, curry powder*, lovage*, garlic*, black pepper* (*organic, non-GMO)yep, that’s it. The whole meal. I usually pre cook and cut up the meat; then freeze it in individual zip lock backs. I’ll weigh them and see how close I am to that 4 oz. I always use lean meat although I do splurge now and then when out and have a nice 10 or 13 oz Fillet. I can never seem to grill a steak as well as a good steak house can. Thanks for the response.
Hi, Andrew. Some of them are already in the Menu Planner lists, but for those that have not yet been added, just choose something similar as a placesaver, and make the swap at mealtime.
Hi, Ruth. Don’t fight it. Eat what makes you comfortable, and I will check on whether or not you are meeting your needs. If you can keep track for a day or so and post what you eat and drink (with exact amounts and including additives), I will run some calculations.
Hi, I cant seam to find where it states the count or amount of fats, carbs, protein ect.
Ossie and Sharon stated this “to count it as additional carbohydrates or fats and “compensate” for it (i.e., have a little less pasta or choose vinegar and herbs on your salad instead of an oil-based dressing).”
So can some one help me find the count or chart?
Thank you,
LanaCan you briefly explain what cold cut are? It shows up on my premade menu plans all the time and I have not idea what it is! Thanks for your help.
I am greengirl1 ,signed up on last Thursday, tried to grasp and started menu on Friday 3/13 , so hasnt been a week . I will consider next Friday as a full week is that correct. where will I find up about labels and what I really need to eat. I have set up menus, but deleted them because they were like for all week. I want to get fresh start for monday.
While I feel that this site will eventually be very helpful, I am finding it extremely overwhelming right now. Have you considered having a forum topic that is for new members to ask questions? I could not even find a suitable forum to pose my questions! I have lost my initial “water weight” in the last 2 months while on a strict 1200 calorie plan but do not think it is feasible for the long haul which is why I was attracted to this. However, I am retired and on a limited income (retired educator)and already see some major problems for me in using the menu planner. I have several questions I need to ask but am uncertain where to post them. Your information does seem thorough but I see a real need for newcomers to have a forum where confusing features can be sorted out. Perhaps there is such a forum and I just haven’t stumbled upon it???
Assuming this is an acceptable place to pose my questions, I will proceed with some of the more pressing ones. First, I was pleasantly surprised to find a 90% rating of my first ever menu. However, I found it necessary to substitute some items. One question I have is whether the rating changes if I do substitutions from the recommended list. I do understand the need for a variety of items but find it extremely wasteful and not financially sound to use just a portion of one food (for instance, blueberries) once in a weekly menu. Would it be too detrimental to use the blueberries several times during that week to avoid spoilage and waste? Using just a few ounces of an item one time a week seems so unnecessary to me and I am not normally a “thrifty” person. Additionally, I am also concerned (as I have seen others voice) about the amount of carb servings when I am a Type II diabetic. Another question I have concerns Lactaid Free Milk which I generally use (2%). I seem to have digestive problems with lactose, etc. Another question I have concerns the “cold cereals” such as shredded wheat. It is on my menu but no milk item is listed within that meal. Am I to assume the shredded wheat then is to be eaten dry? When the menu lists wheat crackers, is there a particular brand that is best? Same question for soda crackers which I assume to be saltines but salted or unsalted? Perhaps it’s just a regional thing but unless a soda cracker is what we call a “saltine,” I have no idea what it is. I had been limiting my drinks to water only but after reading the merits of green tea, I think I may try to include it. However, as you might have guessed, I am from the South and like my tea with ice. It is only addressed as hot tea from what I read. Is chilled green tea still beneficial? (At this point my Southern roots don’t show because I drink my tea unsweetened so sweetners are a moot point.) These are just a few of the questions that arose from my first perusal of the material. I have a general feeling that it’s going to take a few days to totally absorb this new approach but I do think it’s going to be a very “doable” venture. I have a great amount to lose and at age 63, I am wanting a program I can adhere to without expecting overnight results. Being retired means I am able to control most of the pitfalls that sidetracked me in previous attempts. (By the way, the progress report won’t reflect this but I have lost 35 pounds already so I know there will more than likely be a flatline at the start until my body and metabolism adjust to the shock of more food.)
Update…I have found the “groups” section now so I feel a bit more comfortable that there are others beginning the journey so I can learn from their questions and experiences, too.
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