Hi jr! We have a monthly thread you are welcome to join in on, although I will admit we are all sort of following our own drummer at this point lol. We've been at this for a long time. I stick pretty close to ETL guidelines, but I have recently allowed a lot more grains than probably even the life plan (as opposed to the strict 6 week plan) would permit. I am more following Engine 2 at this point, but they are all good, plant based diets.

Congrats on your 4 pound loss, that's awesome!

Things are usually a bit quiet around here on weekends, and during the week sometimes too. I don't think ETL fits with the mfp mindset of calories in/calories out. We are all mostly vegan (I'm totally vegan have been for hmmm... 5 years now I think) after many years vegetarian.

My advice is, don't get too wrapped up in the all or nothing. That's been a big problem for a number of us. Do the best you can, eat lots of plants, enjoy the foods, and if you slip no biggie just dust yourself off and keep going with the next meal.

Hi dgread! Welcome to the group. That's awesome you have found a doctor that approves of ETL. A lot of doctors roll their eyes at plant based, even my own, although he can see the improvements I've made in my health. I've been going to him since I was in my 20's though and he's awesome so I would never switch. I can handle a little eye rolling lol.

Cheese was the hardest thing for me to think of giving up. I was vegetarian for many years and ate LOTS of cheese and yogurt. I decided, I think it was January of 2012, that I was going to be vegan, mainly because I realized I wasn't being as kind to animals as I liked to think not giving up dairy. I have not had a bit of cheese or other dairy since and honestly after the first month didn't miss it Now the idea of it makes me feel a bit queasy. And within a month of giving up dairy my skin was so clear and I felt so good, and lost a whole bunch of weight. I didn't even give it up to lose weight so that was a very happy side effect!

Feel free to join into our monthly thread. A new one should be starting tomorrow although you can jump in any time.

Oh, and collards have crazy high calcium. They are so good too. I chop and steam them, then add to salads, reheat and top with sauteed mushrooms and some balsamic glaze, water saute with onion and garlic, etc.

Thanks Carla and Mihani. I really am lucky to have a doctor who recommends this style of eating, and who isn't obsessed about "getting enough protein"! Dorothy