GottaBurnEmAll Member

I've made a similar recipe, but it had just a dash of ketchup mixed in with the mayo. It was really tasty. Since I don't like mayo very much, I think I liked it because it covered up the taste!

I successfully lost all of my weight eating first a moderate carb, and then as I got more active, a high carb diet. I tried keto to see if it would help with my migraines. It was a dismal failure. I had to cut back my vegetable intake, my migraines got worse, my psoriatic arthritis got worse, and my exercise performance…

Oh, I love that channel!

I don't eat whole eggs by themselves often since I'm sensitive to dietary cholesterol, but a fried or poached egg on a bed of refried beans is all kinds of delicious.

Just listened to the podcast again since it's been a while. The grain recommendations are indeed to hit a fiber goal. DASH calls for 50 grams of fiber a day. I'd much rather hit that with higher protein and beans than with grains.

I know Fitbit used to be very off for the weightlifting, but then they changed their algorithm to be more realistic. I don't know what Garmin goes by.

Yeah, this. I eat grains every day, but not a lot. I do eat a lot of beans and tubers, though. I'm wondering if it's a protein or fiber thing. Then again, I might not have my head wrapped around these DASH serving sizes.

This.

Hmmm... reading Lemurcat's posts, it seems like I eat like the higher fat DASH. Loosely. Possibly not with the sodium, but I need it since a medication I'm on gives me issues with blood sodium. I am cutting back on dairy currently, though. I've cut back to 1 1/2 cups a day.

It depends on device for weighlifting and how you use it. If I use my Fitbit and put it on weighlifting mode while I lift? It's pretty much giving me a burn on par with what standard METS for lifting does. I'm currently keeping a spreadsheet for my Fitbit because I never did for my current device, and it's surprisingly…

That's the way I always did them when I belonged to a gym. Short girl problems! I do weighted glute bridges at home now because I'm too short for my own bench.

Commenting how great and on point this post is once just wasn't enough.

Non-sequitur narrator voice: Methane produced by cattle isn't the only environmental impact of cattle farming. It's just one of them.

Exactly. Plumbing into the idea of "best diet" goes back to a debate as whether this is is or isn't woo. Best for what? Best for who? Best how? The research behind the environmental impact of cattle farming is real and conclusive. I'm seeing vague references to suggest that there's some other solution to what EAT Lancet…

The whole commission is coming at this from an environmental, sustainable angle. Funding comes from Stordalen foundation, which focuses primarily on climate change. Funding also comes from the Stockholm Reslience Center, which focuses on sustainability, and from Wellcome Trust, which focuses on health initiatives. I'm not…

One of the senators from my state is a vegan, but he's certainly not a billionaire.

See my edit. I went on a google search on the board members. Still no billionaire vegans. One animal activist who doesn't like the fur industry. When I ate meat, I didn't like the fur industry either.

Here's what EAT says: https://eatforum.org/eat-lancet-commission/eat-lancet-funding/ In doing a quick googling, I could only find background on one of the eight board of trustee members being an animal rights activist, and that was in regards to the fur industry. One of the other board members has been involved in…

Ah, sorry for misinterpreting what you were saying. This is such a hard way to communicate sometimes!

This is me. I've found that I'm least tempted by things when I'm trying different recipes and most tempted when I get into eating ruts.

That, I'd happily eat as a dip. No vinegar or mayo in sight. I'd use Greek yogurt. The lime juice sounds tasty.

Yeah, I've made my own mayo too, and it's the only way I like it. Because I use lemon juice, not vinegar. I've made it as a binder for egg salad or cole slaw.

It's the mayo that makes it awful, but making my own mayo would save it since I could use lemon juice and get rid of any vinegar in the equation. Everything else about that sounds good. I've been known to make a summer lunch of ranch seasoning stirred into a serving of yogurt and a plate of crudite. I don't dislike the…

Before I answer, how many grams of protein are you getting a day? How much exercise do you do (this will affect your protein needs). Many vegetarian sources of protein are high in carbs as well, but as long as you're getting sufficient protein and healthy fats, the amount of carbs you eat doesn't matter and comes down to…

Mine goes up every time I have a migraine, sleep poorly, up the weights I'm lifting, have an arthritis flare, overeat (like holidays or vacation). It's generally in a certain range in the low 60's-high 50's, after being in the low 80's before I started exercising.

Thanks for the update, and sorry about your foot. I broke my ankle quite some time ago and it took a long time before it really felt right. How do you gauge your portions for logging? Do you use measuring cups? Eyeball? Gauge by a metric like your palm, fistful, thumb? I think this info especially will be helpful for…

I pretty much despise salad dressing in general. When I eat salad, if I don't have it as a main meal with cottage cheese acting as the dressing, I'll just give it a squeeze of lemon juice and add a teaspoon of olive oil, crack on some fresh ground pepper, sprinkle on some salt, and toss.

They don't have much protein, but I think they're tasty. I personally prefer the Larabar truffles, because I can portion them out depending on available calories and they are intensely chocolaty.

Mine too.

No, please keep journaling! This is exactly what I suspected SideSteel was doing, especially because you're approaching a point in your loss (and possibly approaching a point in your training) where losing a pound a week is a better idea than two pounds. There are people on these boards who find that measuring food out to…