Sinisterbarbie1 Member

Sounds super high calorie- is this to help gain/recomp?

Also consider what you had for breakfast and how it affected the rest of your day. If you ate mostly carbs and sugar did it leave you feeling hungry later? That might be the better reason to adjust to eat something slightly different in the morning. If your breakfast was mostly fruit based (which mfp will still count as…

Happy New Year everyone! I hope you all celebrated with worthy cheese nibbles… my family had a delayed christmas celebration together with the new years celebration so I made this crazy Christmas tree out of cheese … I DO NOT do stuff like this. I honestly don’t know what came over me. It was pretty good taste wise - a…

When I was losing weight I did things like spa trips that incorporate healthy eating and exercise and re-energize me for the next phase of my weight loss. I look forward to still doing that just to keep up with healthy habits and enjoy the relaxing part of the trip. If you can’t spare the time away (or the expense that…

Ok so what I am about to share is not cheese, so forgive me, but I found it in the cheese display and it is weird and brown and sweet like gjetost so i figured there might be some sort of cheese adjacent loophole bc technically gjetost is not cheese either. But this really isn’t cheese, I just think it would go well on a…

Ok so while people are in the mode of confessing what worries them … I lost too much weight -actually hit underweight BMI - and have been trying to gain back. I was not able to for a while and was even getting worried that I might have a recurrence of cancer since I was eating over maintenance calories and not gaining. It…

For those who celebrate Christmas - a little late, but appropriate for this group - cheese advent calendars! https://www.goodhousekeeping.com/holidays/gift-ideas/g29439136/cheese-advent-calendars/ The japanese tea i mentioned having this morning in the above post was from a green tea advent calendar my sister sent me so I…

I just bought some Il Forteto Boschetto al Tartuffo - it is a semi soft, mild sheep and cow’s milk cheese. I personally love sheeps milk cheeses over all others and am a fan of truffles so this hit all the notes for a mild cheese. I used to snack on cheese or make a dinner of cheese and charcutterie plus wine - all to bad…

My mom and other female relatives comment that I am wasting away to nothing all the time but they are from a generation where it was considered fine to comment on people’s bodies and my grandmother used to constantly tell my mom and aunts etc. that they were too fat. To be told that you look like you are going to blow away…

There are a number of accountability threads already posted that welcome people anytime - they have a variety of goals, and invite folks to do things like post goals and weigh in regularly, share tips and struggles, etc. If you don’t find folks who want to open their private diaries, those threads might be worth checking…

@acpgee wow that soufflé looks like it would must have had a very impressive rise. I don’t have an airfryer and haven’t quite understood its charms - I have a convection bake and convection broil setting on my oven but tend to stick with the normal settings even there. It wouldn’t have occurred to me to put a soufflé in an…

I woke up this morning itching to make a stew or a braise. Started browsing ideas I had marked in NYTimes cooking section but everything seemed too heavy and all of the sudden I thought of a variation on french onion soup so I can use up my odds and ends of gruyere and raclette and Parmesan sitting around since…

I will leave the kids ideas to others, but in case you and your partner have time to enlist Comet to be nice to you this season as well, I saw these ideas for adults and thought they were sweet https://kelleynan.com/elf-shelf-ideas-adults-not-just-kids/

I think this is all great advice! Sadly, the OP posted in 2007 so here’s hoping it worked out for her even though no one was around back then to answer her. Pretty impressive zombie resurfacing though- 15 years might be a record! How does that happen????

A scant amount of cabrales will go a long way!! A spanish chef I used to know once actually made ice cream with it. I enjoyed it about as much as the lobster ice cream I had in Maine one summer, I guess I must not like ice cream :wink:

If you are ultimately eating all the raspberries just count all the calories for the raspberries in your log once. Doesn’t matter where. Most of the calories come from the solids you are consuming not from whatever taste leeches out in the form of diluted juice mixed into a pitcher of water. I would be concerned about…

All of the above is good advice. I would add that I find that I eat less when I am busy. If I have too much time on my hands or am procrastinating something I don’t want to do I can find my way to the kitchen browsing what might look good to eat.

Here is a random musing … I was making ramen last night with noodles bought from momofuko. It made me think of a NYT article I read years ago where I believe David Chang the chef of Momofuko said his favorite way to eat ramen noodles was with a slice of american cheese melted into it. I never eat american cheese and don’t…

No takers for a pear and gjetost breakfast? Mmm it was yummy! Albeit a bit brown.

Just a slight side note, I’ve seen some great images to help people visualize the hunk of fat or butter etc. that they have lost at various points on their journey on these boards (can’t remember exactly where or I would link). Whenever I am cursing about having to lug home multiple ginormous bags of pet food or litter, or…

The balsamic pears with cambazola were a hit. I finished them with crushed toasted pistachios and some flash fried sage leaves. When I cooked them i put some red wine in the bottom of the pan to keep the balsamic glaze from burning (I don’t drink any more so mine happened to be dealcholized already, but if yours isn’t…

I was in high school in the 80s and played soccer and volleyball, we did weight training (not dead lifting but free weights because school gyms didn’t have anything else). We even had a unit in our normal gym class where all the boys and girls did weight training and calisthenics. We also all did gymnastics, and field…

This is all really personal and depends on a variety of factors some you can control, some you can’t - I am in my mid fifties, lost 76 lbs at a decent, but not overly fast pace (over about 18 -24 mos, at a pace of about 1lb a week after an initial faster weight loss at the very beginning), I am relatively tall (5’8/5’9 - I…

Ok couldn’t resist googling it. It is a Maillard reaction that makes it brown and sweet so I was pretty close. And it comes in varying sweetnesses if you get it in Norway …. You can use it to flavor and thicken stews etc. and it is recommended to have for breakfast with coffee on toast with jam or as the last meal of the…

@AnnPT77 gjetost is really weird cheese - i like it for breakfast or as a dessert cheese board offering a lot. It also seems to appeal to people more when sliced with a plane rather than in chunks - less overpowering and the texture is better. I may be making this up, but it has always tasted to me like caramel - could…

@AnnPT77 that is what I bought to stuff my balsamic glazed pears with on thanksgiving! I keep looking at it in the fridge with great anticipation. Here are some more goodies from the cheese drawer, some slightly nibbled on (gjetost for breakfast!)

@sandielewis2001 and @knotmel thanks for the additional great ideas!

If it is working for you and you feel renewed motivation to focus on your health then don’t question why and channel the energy into losing weight in an appropriate and safe and maintainable way. Use the energy and enthusiasm to weigh and track your calorie expenditures and intake so that you can keep track of effects.…

And I don’t want to see this thread go off topic either, but this article in Eating Well magazine about what happens if you eat cheese every day might make people on this list happy; https://apple.news/AF3BmSxCQRUWYSII7l5_cYA

I am still in thanksgiving planning mode (apologies to any who find this annoying). I will be cooking mainly for elderly relatives but I have found that it is challenging for them to enjoy a cheeseboard these days - hard to reach and cut and prepare one’s own selection - so I am going the route of prepping little filo…