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I just joined and I expected the menues to reflect the things I checked off. Gluten-free;no dairy, etc..
There are foods that i cannot eat, how do I substitue for them on my menu???? i.e. oats; melon; wheat, etc..I too thought I would maybe have a list of things like the protein I could pick from and the fruit I could pick from rather than a set plan for the week. Is there a list to make up your own menu?
Hello and welcome, if you are not sure to start there is loads of helpful information on the menu planner and much more at http://blog.trimdownclub.com/60-day-challenge/
Also watch this, it will really help if you are new to the Trim Down Club “How to start with what you have”. https://www.youtube.com/watch?v=rdBTmuiHrMohttp://www.trimdownclub.com/exchanges-lists/ This is an invaluable list. I printed mine out and keep it by my chair. It is the exchange li sts/subsitutions list …whatever you want to call it!!
I am very new at this trims down venture. I prepared my first 7 day menus and really had a problem. I couldn’t find a lot of the things i liked. I was very careful and still my healthily menu was at 83%. I
I don’t like red meat and eat mostly chicken breasts, I really had trouble selecting foods for breakfast, any help will be appreciated. I have lost 9 lbs. I the first 4 weeks, but I am really having trouble with the menus.Hi I am starting this new diet and printed my first week of menus. I was disappointed because they printed four days of Cornish Hens to eat for Dinner. Can’t I have other choices the other days? Please help me. Vivian
Hi, Vivian. I am forwarding your query to tech support to see if something went wrong there. In the mean time, please do feel free to swap them out – click on the food name, and a list of alternatives will pop up.
Hi, Vivian. I checked with tech support, and this issue is likely due to the fact that you selected “little” variety. If this variety is too little, then I suggest to either change the setting or again, swap out items through the system as I described earlier.
Ossie, thank you very much for looking into this matter for me. I will definitely change the variety setting or swap. I also have another issue if you can help me. I am allergic to regular milk so I have been drinking fat free milk for the past several years. It is so much better on my stomach. Can I continue to use this same milk? I would gladly like your input on this. Vivian
I’ve only been on the program one day, but I have lots of questions! Is there an online book that explains the details, or will the details come slowly over the next few weeks? I’ve been on many diets in the past, so I’d appreciate it if you could answer my questions.
Here goes: What condiments/seasonings are allowed?
Can I add vegetables (onions, mushrooms, green pepper, garlic) to other foods to make them taste better?
Can I switch a vegetable or meat at lunch with the vegetable or meat at dinner?
If oil or butter is not listed in the preplanned menus, I assume it should not be used. What about spray oil?
Can a fruit/meat/vegetable be substituted for a similar one? (EX: plum for fig, tilapia for cod, broccoli for artichoke)
Please define/give examples of these items: Brick cheese, soft cheese, greens, herb sauce, spread or sauce
Thank you! Looking forward to losing about 50 pounds.
Leslie GossenAfter searching awhile, I found the list of food exchanges. I still haven’t found where the menu planner is. Maybe it shows up after the first week??
Hi, Vivian. If it is easier for you, that’s great. Just try to get it without added milk solids – if it is “blue” and watery, it is better for you than the artificially white stuff. And of course, be sure it is A&D fortified.
Hi, Leslie. You can find that information in the main program guide in My Downloads (above). The Menu Planner application is found in Apps (also above). Regarding condiments and seasonings, any that do not contain artificial ingredients or monosodium glutamate are welcome – herbs, spices, and similar items (such as ginger and garlic, onions, and the other items you listed) are particularly encouraged, as they add nutritional and other health value. Things like vinegar are “free,” as they don’t contribute significant amounts of carbohydrates, fats, or protein.
Regarding switches, you can definitely switch things around from meal-to-meal, and day to day, and within food groups.
Requested examples: brick cheese = cheddar, colby (any hard yellow cheese); soft cheese = soft goat cheese, feta; greens = leaves from beets, dandelions, turnips, etc., as well as deep green leafy vegetables such as bok choy, chard, and kale; herb sauce is just a good oil or some vegetable broth mixed with herbs to be sprinkled over meats, rice, and/or cooked vegetables; and a “spread” depends on the context – if it is states bean spread, it is just pureed beans that you can spread on crackers or use to line a sandwich.
Regarding oil or butter, you can use them, just note that each teaspoon (5 grams) is a fat exchange, and if you stuff in more than one each day, you should swap it for something else, or it will add up. Regarding sprays, natural oil in a mister is best, and every 4 large squirts is a fat exchange.
I hope this helps. Best of luck! 🙂
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