SlimSonic Member

Interesting reading, as usual lots of wonderful advice from friendly people within our group.... Looking forward to following your progress.

hi, I have just returned after a fall off the wagon, best thing about this group is the no judgment and everyone always welcomes you back with open arms... :) :) <3

Hi, I am low carb and just climbing back on the wagon after an epic fall off (again, self sabotage) feel free to add me, try to log daily.

thanks for the info....great graph, now printed to show the hubby.

My jump in for June ..... Jump back on that waggon! I fell off a long time ago, now is the time to get back to it. My goal for June is consistent logging....I will look at numbers next month

Mmmm Duck. We eat a lot of duck. Whole birds are approx 1.5 - 2 hours in a high temp oven, pierce the skin in several places, rub a little salt all over, put them on a rack in a baking tray, that way you can collect the fat & juices as they run off....I use the fat for gravy. Duck breast I usually just pan fry, no oil in…

I'm in Surrey, U.K. Been playing at this low carb for 11 months......time to do it properly now

Doh! Didn't notice picture hadn't come through! Bacon jam....

Morning, I have just found diet doctor.com, you don't have to become a member, he has a FREE two week plan, also lots of delicious recipes that are really easy. Have been feeding them to hubby & he has not noticed the lack of potatoes/ rice / pasta - may be worth a look

Mine is open...... runs away & hides in shame

My hubby just does not understand the butter! In his words...thought you were on a diet!

I am 44 with 50lb to lose. So far in May I have lost 1.8lbs. So far it's been a bit up & down, and slow & steady for me. Hoping to do it by Jan 17 & the dreaded 45 comes!

Me too on the rested, caffeinated & hydrated. I have proved it to myself this week

I use olive oil, but generally cut the recipe down to save making too much.

I made them! Need a bit more seasoning, but otherwise good.

Welcome back...I wondered where you had gone from my friends list!

I'm happy.... it's Friday for me :D

@RebeccaMaunder - we all fall off the waggon from time to time, this group of people have been a lifesaver to me many times. no one will judge, all they offer is friendship & helpful advice. Just keep going one small step at a time. on the advice of others my current go to foods are cubes of cheese, sliced lunchmeats & I…

oh wow, I must make these on my next day off.... do they freeze ok?

Ooohhh, looking forward to the replies on this. My GP has just changed & increased my statins for my 'out of control ' cholesterol reading....7.2 in UK units.

Urgh, it's been a bad couple of days....my own fault really

Count me in, just stepped on the scale & it's not good! SW- 185.4. (03/05/16) GW- 180 (03/06/16) Will aim to keep within macros / calories, WILL log daily - timing may be a bit out as I work shifts. 14 weeks Friday until my holiday in France

Spain is great for the seafood, tapas is good as long as it's not the dumplings & potatoes. Germany is good for the Bratwurst & other sausage / cold meats. Happy travels.

mmmmmm, bacon :)

nice one @FIT_Goat - my husband is a fire fighter, he thinks it's the best job in the world! take all the time you need for your training, we all know you're still lurking there in the back ground if any of us needs anything :)

I sleep better on lower carb days, i really know it when i revert to my old eating! less gas - my husband used to cringe at the amount of gas i had after eating less tired on good days - but that also could be partly down to my Hysterectomy & no more awful endometriosis!

I have the same issue, shift working is a pain in the rear! tonight i am just about to have an oxo cube, in the hope it stops the grumbling!

Welcome, your mum is fab and has great advice, it will be nice to pass it along, although you've probably heard it all before...ha ha.

I usually buy them firm, not hard. I cut them in half lengthways and eat the half without the stone. I then keep the stone in and wrap in cling film & leave in fridge, but always eat within 2 days. But I'm sure other people keep theirs many different ways.

Looking forward to the recipe