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I am new to this site. I don’t understand the philosophy that well. I understand 6 small meals, but what sorts of foods are you supposed to combine together? In the lead up article it a system. What is the system? It it just using the menu planner? I am not allergic to gluten and like toast in the morning. Is Ezekial bread OK? I 64 years old and am trying to live on ssa so I can’t spend tons of money on expensive products
Water dance et al: Welcome. Ezechial is just what the doctor ordered……SWG….Sprouted Whole Grain. Amy, understand what you are saying. Look over the approved foods list. You can make adjustments as needed. Ossie will help you along the way. Carla, welcome. Oh, and, Waterdance, we don’t discuss belly fat…..LOL. My six pack abs has become a 12 pack of cinnamon rolls. The system as one of you called it, if I’m not mistaken, is the action and reaction certain foods have with each other and our body chemistry. You eat the right foods in proper proportion and you become healthier your body starts doing what it is supposed to do with the food. Stick to it, take it slow and believe in yourself. And, always remember, do as I say, not as I do. Right, Ossie?
hi just joined and started first day on Monday just gone took me a little bit to get my head round it just wanted to ask how do you find out what to make from the ingredients it gives you today I had 3/4 cup of green peas 1 oz of nut butter 6 oz of 1% greek youghurt and 1 portion of vegetables of your choice and 2 rice cakes I am blessed if I know what to do with them
Well, Deborah what you do with them is eat them…..LOL…..Just kidding. Have you looked at the menus and recipes? That should help you……I think. Go to your home page and at the top you should find the links that will get you in the right direction.
Hope this helps a little. When Ossie returns, she will be able to help you more.
Hi, I’ve just joined today as I need to lose a stone and a half by 1st of June…..I’ve been setting up my meal planner but it doesn’t tell you how to cook example…. I’m allowed an egg, is that boiled or fried? I cam have porridge oats, is that with milk or water? It’s the simple things I need to know x
I’m very low tech & have a hard time figuring out
where to find things on the website. I made a salad of spinach & arugula with 4oz of shrimp sauted in evoo, a sprinkling of fresh grated Parmesan cheese & TDC recipe for white wine vinaigrette. How do I add that on my lunch menu & replace what was listed? Also, how do I find the complete list of foods & their exchanges? Thanks for the help 🙂Hi, tupmom. If you’re not a diabetic or don’t have a history of cardiac events like heart attacks, you can have the whole egg (up to three a day) – though we do recommend selecting high-quality eggs, such as those fortified with omega-3 and/or organic, pastured types.
Hi, Amy. Our primary philosophy is to favor whole, minimally processed foods over refined or highly processed foods – Ezekiel bread is a classic example of one of the best foods, and we highly recommended it. Right-sized portion control and physical activity are other major principles. In terms of food combinations, we recommend to accompany carbohydrate-rich foods with foods rich in protein and/or fats at nearly every opportunity (single servings of fresh fruit being an exception), and for major meals, to have at least 3 foods groups (including a fruit or vegetable).
The Menu Planner can be a great help in setting up your menus based on our principles, and you can select the foods that go into them when you use the full Personal Menu Planner application. There, you will see the foods color coded by health value (the lighter blues being the best). However, you don’t need to break the bank here or try to be perfect – just do the best you can, and if it’s better than you were doing before, your body will appreciate it.Hi, DeborahWay. Apensa is correct – use those foods with whatever recipes suit you. You can also click on any one of them and swap it for another food. To use your specific example without recipes, I would suggest to spread the nut butter on the rice cakes, and have your peas (in this case, it would make most sense for them to be fresh/raw), and have your yogurt as is (or with a natural low-carb sweetener as recommended here http://www.trimdownclub.com/the-best-way-to-sweeten-your-tea).
Hi, Sam1967, and welcome. As I noted in response to Deborah’s similar question, make your foods as you wish, keeping in mind healthy cooking techniques as we discuss in our articles and manuals (you can also get some ideas from our recipes).
Hi, Junglebook. You can see the list of food exchanges here: http://www.trimdownclub.com/exchanges-lists, and what exchanges you are allotted by clicking on “Exchange mode” in the toolbar above your menu. You can trade in some of your “carb” exchanges for “protein” exchanges, and you don’t have to count “free” vegetables like arugula. In your specific example, and matching it with your Monday lunch, since your salad has essentially no carb exchanges, you could count the shrimp and cheese as swaps for the pork and rice, the two vegetables as your two vegetables, and EVOO and salad dressing for your allotted fat exchange plus extra (since protein exchanges in the automated Menu Planner assume some fat, while shrimp has next to none, unlike pork). I hope that helps. It will take a little practice, but eventually it will become second nature to just eyeball foods and know how much to fit in a meal.
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