I purchased the Nook version of the plan last night so I haven't had a chance to read it through. What I have read resonates with me also.

I am 56 with about 32 pounds to lose. Like Kayceeme most of it's settled around the mid-section. I've been following a low carb 1400 calorie a day diet. I try and get my 10000 steps in daily but only seem to get 8000 most days. I do strength training two or three times each week. I've been doing this since the 1st of the year and have only lost 3 pounds. It's leaving in ounces and coming back in pounds.

I'm looking forward to finishing the book and getting on with the tests, etc, that I haven't even read about yet.

Jocy

Have any of you found Rye crackers in the store? I tried to make my own, but they didn't come out quite right. Would love to know what store you found the crackers in... my local HEB and Walmart stores where a bust.

Hey montemobile,
I just use rye crisp, I think the Ryevita brand light rye crisp is what she recommends. Any supermarket will have it in the cracker aisle.
kayceme, I'm on my second batch of homemade flax granola. My supermarket just added a bulk station where I can get the dark flax seeds pretty cheaply. I also found the light flax over in the specialty baking section where they stock brands like Bob's Red Mill, though his flax seed was a little more than the brand I bought. It's an interesting process to make the granola but not hard. It kind of takes a long time so I soak the seeds on Saturday overnight, then do the slow baking and turning of the granola on Sunday. I make a double batch with 2 cups flax at a time. I add some craisins and sunflower seeds right at the end so they don't roast much.



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No, I haven't made the granola. Our stores carry a boxed granola with flax that also has pumpkin seeds. I figured since they are in almost every meal anyway, that variation won't hurt. The brand is Nature's Path, both HEB and Walmart have it here.

No Rye crisps here either. I've searched the cracker isles, health, foreign foods, deli and end caps. When I ask, every says "Well, we used to carry them. They were right here." The only thing I have been able to find in the store is rye bread. Ive given thought to toasting that! The recipe was pretty simple actually, just wish I had rolled them more thin.

Plan to try fish tonight... wish me luck!

About the Nature's path flax pumpkin seed granola. I checked that out before starting the 3 day cleanse. Like every brand of granola I've found, it is based on oats, which you should only use after testing because they are high reactive foods. Cereals and granolas often have oats, corn, and other grains that you haven't had time to test when you're first starting out on the Plan. Eating them before you know they're safe foods for you will totally derail your results and invalidate your tests of other foods! That's why I made my own flax granola according to the book's recipe. You just have to get used to reading labels for ingredients!

I don't think you will find the granola anywhere but the one guy who makes it! All granola has oats in it which is a huge no for detox! I made Lyn's version myself and it is ok, but it is better if you follow the recipe from the guy who sells it- but it makes a ton! It took me 2 days to bake it all!

The granola is basically flaxseed and water- if you make the book version. If you don't read labels carefully, you will sabotage yourself! So be careful. I will dig up the links for the recipe for the "Columbia" one she recommends, he had it on a blog but removed it when he revamped his site- it is expensive and takes weeks to ship- so I recommend making it yourself.

I am on day 17, menu day 11 after a setback on Superbowl and having to have several friendly days to get back down- So far I only failed Bread, passed almonds, chickpeas, steak and goat cheese. I tested egg today!

Thanks so much for all the information. I was going to try and make the granola this weekend.

Well dang on the cereal... worked for me though. Read the box, but since even the plain granola in store had the oats, just figured it was an "ok" oat. I just don't have the time to make so much stuff. (Got really desperate on the rye crackers.)

Yeah, I'm still waiting on testing oats, and hoping to pass because it would add so much variety to breakfast! But there're so many other foods I want to test before I get to oats. I am finding just about every grain I eat promotes heartburn even if it's ok on the scale so I figure my body doesn't like digesting grains. I think I'll test tomatoes next. It would be great to have them back in my diet but I have been perfecting a fake 'tomatoless' sauce as a substitute. It's made from one butternut squash, steamed or baked and 2-3 small beets, steamed or baked. Mash the squash and beets. If using baked, let cool, peel and scoop flesh into a bowl and mash. Add 1/2 tsp ea. onion powder, italian herbs, basil, and kelp (or 1/8 tsp. sea salt). Add 2-3 cloves minced garlic, 1 T. olive oil, juice of 1 lemon, and 1/2 c. veg or beef broth (homemade broths only, or use water). With a food processor or blender stick, puree until fairly smooth. It will look just like tomato paste at this point! To make a pasta sauce, saute onions and ****ake mushrooms (optional) in a little olive oil with 1 clove garlic and more basil and italian herbs. For chunky sauce, after onions wilt, add 1/2 a summer squash or zucchini, diced. Sautee untill soft then add 2 c. of "tomatoless" paste and 1/4 c red wine to thin. Add 1/4-1/2c more broth to desired consistency. This makes a nice sauce over pasta. You could also saute a tested meat with the onion/squash mixture to make a marinara sauce. Last nite I already had made buffalo meatballs (made with the Plan lamb burger recipe). I served this sauce with meatballs over spaghetti squash. Delicious! You can tell it's not tomato but it sure looks like it and with plenty of garlic and italian herbs it really satisfies that pasta urge! Another super helpful use for this tomatoless paste is to make ketchup! After pureeing the squash and beets but before adding spices, garlic and broth, mix in the lemon juice and take about 3/4 c of paste and set it aside. Add 1 T. red wine vinegar, 1. tsp olive oil, 1/2. tsp. cinnamon, 1/8 tsp. cloves and 1/8 t sea salt. Puree again until very smooth. This can be used just like ketchup and tastes surprisingly like it! It will keep for a couple weeks in the fridge.