Aerona85 Member

I personally haven’t noticed the sugar thing because I have never loved sugar, but I have friends who couldn’t fathom why I didn’t want cake or whatever or thought that certain breads and pasta sauces were way too sweet to eat that get it now that they have been cutting sugar with the recent “sugar is the root of all evil”…

I usually have grape tomatoes and string cheese for first meal (sometimes will have oatmeal with but that will bump cals some)and then Italian beef or a loaded potato or homemade meatballs with a veggie side or stewed spinach/tomato for second meal. You can pretty easily get a lunch for 400-450 cals if you make it…

I apparently have been doing it without knowing. One rule I made with myself when I started is that I would not eat if I was not hungry. I don’t get hungry until 11-12 usually so don’t eat breakfast til then. Dinner is generally at 6. I will usually have a snack in between there. Works for me, but doesn’t work for…

My intake is up and down, depending on stress, time, cycle, etc. My oncall weeks are higher calorie, for example. I don’t have the energy or time so I will get subway or something easy. Other weeks I stay well under. I figure it all balances out and it has to adjust to what is going on in my life.

I am enjoying emeals. It does cost a decent amount but there are lots of plans to choose from and you can pick if you want 2-3 servings or 4-6 servings. I feed just myself so it is nice to have recipes that I don’t have to eat 6 days in a row. I figure once I use it for a year I will probably have enough in rotation I will…

I started at 241 and MFPs calculations have been spot on for me. If they're causing you to lose more than 2 pounds per week, set it to lose less until you get to the loss rate you want...that would be what I would do. Play around with your numbers until you find what works for you.

Mine is dinner for calories. I don't know about carbs because I don't watch that that close.

Yes! If I want a brownie, I want a brownie, not a "healthy" approximation of one. Now that said, sometimes I want the approximation too. I am not a sweets person at all (truly could take or leave any brownie) but same thing for pasta. When I am wanting pasta, I want pasta, not zucchini or spaghetti squash made to look like…

Salsa! Ham and hash brown is a good combo too. Or bacon and broccoli. Tomatoes, spinach, mozzarella. Sometimes I'll just take whatever leftovers I have in the fridge and use that, especially if it is a pretty small amount of leftovers.

I don't know if what I am doing technically counts as IF but I generally only eat between noon and 6 pm. This schedule hasn't really been intentional but I have zero desire to eat right when I wake up. I started pushing "breakfast" back until I actually felt hungry and have ended up with what I've been doing. The only time…

Yeah...chocolate, grape tomato, taco chicken, spinach loaded baked potato just doesn't sound good! (Is great with corn though!)

I don't follow serving sizes any more than to make sure I accurately record how many "servings" I ate. When I make pasta for myself, 3 oz dry or 300 cals is a serving for me. So I log 3 oz or 1.5 servings on the box of pasta I buy.

Breakfast: string cheese, sliced bell peppers, grape tomatoes, oatmeal cookie Lunch: sausage, bean, and cabbage soup Dinner: grilled chicken Parmesan with mozzarella and a serving of linguini and marinara sauce

I plan breakfast and lunch and pack it the night before. 90 percent of my weight loss has been because I started taking lunch to work instead of buying whatever is catered. Dinner I eat whatever I am feeling like that night...sometimes it is leftovers, sometimes not.

I'm cooking only for me so I use smaller amounts of stock all the time...single serving of mashed potatoes, etc. I also use Better than Boullion if I don't have any homemade prepared or for large amounts if I am making a soup or something.

I am right there with you. I dislike salads, mainly because I don't like dressings and I am much more satisfied with warm food than cold. For breakfast I typically eat leftovers or warmed oatmeal/overnight oats. Lunch my go to is soup or baked potato with various veggie toppings.

I weigh total cooked recipe and then put the number of servings as however many oz the total is. Then I weigh out however much I want for a meal and log accordingly. That way I can eat more one day, less the next, etc.

Cajun chicken pasta or spaghetti and meatballs. Fortunately I've got recipes for both that keep them in my calorie limits so I can have them regularly.

200 or less! I'm at 215-218 now (scale keeps bouncing back and forth but I think it's mostly water weight).

I don't worry about sodium myself...got low blood pressure to begin with and doctor doesn't consider it an issue (unless I don't get enough...been there by accident). Sugar I usually stay under what MFP gives me by 6-10 grams but I don't really watch that either.

I stall for one to two weeks every month. Then it all comes off at once. I think my scale only shows changes of a pound or more too because I will go for days at exactly the same and then drop 1-2 pounds overnight. I doubt my my body is really losing like that.

Amen!! I am glad that our wellness program awards points for BMI OR waist to hip ratio OR doctors note saying you are at a good weight for you. BMI Is not (and the creator never intended it to be) the be all, end all marker at an individual level.

5 foot 9 217 lb Calf: 16 Thigh: 25.5 at thickest spot My calves have been that size when I was 180 and when I was 244, so I don't see that changing any time soon. I basically don't store fat below my knees or below my elbows. Thighs...I will lose inches there eventually.

I get up around 7, don't eat until 10-1030. Like someone posted above, if I force myself to eat when I wake up, I get physically ill. Usually 200-300 cals. Lunch (usually around 1 pm) 400-500. Dinner (between 6 and 7 pm) 700-800. Sometimes do snacks, sometimes not. Depends on the day and how cals play out.

Except I don't eat the same amount each time, nor so I eat it that fast...it may sit in freezer for weeks before it is eaten. I just use USDA values for cooked and it seems to be working fine.

23 pounds in 100 days.

If you weigh raw use raw data, if you weigh cooked use cooked data. Raw is generally preferred but not always realistic to do (I bulk cook and freeze diced chicken for example...that is weighed cooked because I am not cooking 4 oz portions separately.

Filet mingion and garlic cheddar mashed potatoes with butter, a few garlic almond green beans on the side. Strawberry margarita cheesecake for dessert.

My take is that the "bad" foods and the "good" foods depend on who is paying who and very seldom is backed by non-biased science. There are some exceptions but I don't believe most of what I read.

Dietary and blood cholesterol are two completely different things, if that is why you were told to limit eggs. If you like eggs, eat eggs. I don't think 2-3 per day is unrealistic.