Discussion Board

Yes! Finally! I've broken into the 170's with a new weight this morning of 178.8 pounds.

I continue to exercise 30 minutes on the treadmill each morning at 3.2 speed. And some evenings I ride the exercise bike for a half-hour.

Swapping out a serving or two of fruit (from the 5-6 per day I was eating) with a serving or two of whole grain or root veggie has helped keep me from the continual grazing I had been doing.

And dropping my peanut butter consumption to never more than 2 t. at a meal/day has also helped. When I do have nuts and seeds, they are measured carefully. If I eat 2 t. of peanut butter, that's half an oz. Since I don't exceed a full oz. seeds/nuts per day, that only leaves me another half oz. nuts/seeds for any meal or snack in that day. A half oz. nuts isn't that much--looks something like 3-5 walnut halves.

This week I'm planning to make some meal and snack charts and post them on the inside cupboard door. Some days, just having a reminder of possible meal/snack options can help.

My lunch today was awesome and I made it in the rice cooker--all but the salad.

Rice Cooker Chili and Potatoes

I put a small casserole dish in the pan of my cooker and a potato sliched in half lengthwise in the bottom of the pan, cut side down. I put about 1/4 cup water in the bottom of the pan and again inside the glass dish.

I added 1/2 cup cooked beans, and then tossed in about a half to full cup of other fresh veggies (kale stem rings, chopped chilantro, red pepper, onion), some minced garlic, half cube low sodium veggie broth seasoning, couple t. tomato paste, and some chili spices. No lid on the dish, but yes on the pan. Cook the length of time of brown rice.

When the machine clicked off, the dish looked perfect. Quick and easy chili. Other options include adding green peppers or corn.

Hi Jellen,

I never said thanks for the further info on how you make your soups. I tried some of your ideas; works well, and I'm really pleased to find something quick, easy, and hot to make. Admit I prefer soups with a little salt, but it's the only thing I salt, and I'd like to move away from the salt....

I've enjoyed your posts.

Maer

Thanks, Maer, and you're welcome.

I do sometimes add a 1/16 t. or dash of salt to a few things--works out to be about 120mg. of sodium or so, and although I'm soy free, I will sometimes add a t. of coconut aminos to soups or stirfrys--about 110mg. sodium. As long as I'm under 1000 per day counting the sodium in the plants naturally, I'm fine, but I generally try to keep it under 700. (I'm not at this time convinced that sodium free is best for health--but certainly, low sodium is.)

Fruity and balsamic vinegars are my secret weapon for keeping sodium down, adding wonderful fat-free flavor, and helping to lower glycemic index of meal.

I hit a new weight low this morning at 177 pounds and I've been gluten free and soy free for perhaps a week. I'm thinking it's another key to successful weightloss for me.

Yeah, I'm not entirely sure that absolutely no added salt is either good or necessary, though certainly to keep it down under 1000 mg/day. I don't eat a lot of the higher sodium plant foods like celery, tomatoes, or spinach, so I suspect my daily intake (mostly potatoes, beans, and other vegs) is around 500 or less (this is a guess) without any added.

Unfortunately I have to avoid gluten too, but it also keeps me out of trouble with foods I could easily overeat on.

Maer