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Missy's Meals & Check In

 
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Wed Dec 13, 2017 6:36 pm    Post subject: Missy's Meals & Check In Reply with quote

My modified NO S plan is 3 meals a day of any food-nothing off limits, 7 days a week ("stolen" from Lifeisablessing's mod!). I do not take weekend S days, but do take "extra special" S days, keeping moderation in mind. And lastly, in case of a true emergency ONLY, I allow a 4th mini very healthy meal - nearing a feeling of passing out from hunger required.

My meals for yesterday:

Breakfast:

Green smoothie
(white grape juice, kale, frozen peaches, splash of raspberry syrup)
2 eggs
Canadian Bacon
Hash Browns

Lunch:

Beet Salad with Arugula, sliced almonds and mustard vinegarette
Fish Sticks
Fruit Fluff


Dinner:

CopyCat "make it at home" Chipotle Burrito Bowl
Coconut Milk Ice cream - Chocolate Flavor


Satisfied & on Plan! GREEN DAY!
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LifeisaBlessing



Joined: 02 Jun 2016
Posts: 311

PostPosted: Wed Dec 13, 2017 9:46 pm    Post subject: Reply with quote

Hi again Missy!

Your plan sounds great--as I'm a very firm member of Team Mod, I think this will work out beautifully! Smile

Your breakfast yesterday actually reminded me of one of my favorites from McDonald's--the classic Egg McMuffin! Yum! Sometimes I'll even have it for dinner since they now serve certain portions of their breakfast menu all day. Love it!

This is such a doable approach to NoS. It respects the fact that you do need boundaries--in this case portion control--but it allows you the freedom to choose what foods you'd like within those boundaries. For me, I've found that limiting the volume of food is more than enough. Anything else beyond that is too restrictive, and is a recipe for failure.

Best wishes as you move forward and welcome to the NoS boards! Smile
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Thu Dec 14, 2017 1:30 pm    Post subject: Reply with quote

Blessing - thank you for commenting again - LOVE the reference to needing the boundaries but also needing freedom within the boundaries, couldn't have said it better!

So glad you have chosen to be here for those of us still struggling or starting our journies, even long after you have reached your goal. Thank you.

Very Happy
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missywilde70



Joined: 12 Dec 2017
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PostPosted: Thu Dec 14, 2017 9:41 pm    Post subject: Reply with quote

SUCCESS

Yesterday's meals:

Breakfast:

Green Smoothie
Leftover piece of broasted chicken
Bread and Butter

Lunch:

Very Tasty Salad Plate: assorted pickled veg, greens with oil/vinegar, fresh raw veg, salami, cheese, sesame sticks, and a small amount of honey roasted nuts
One scoop of chocolate coconut milk ice cream with one crumbled oreo on top

Dinner:

Most of a chicken pot pie, so filling I did not eat it all
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LifeisaBlessing



Joined: 02 Jun 2016
Posts: 311

PostPosted: Sat Dec 16, 2017 12:25 pm    Post subject: Reply with quote

You're doing great Missy! Smile And I'm happy to help--that was one of my reasons for joining the boards almost two years ago. Smile

If you get the chance, take a moment to read the article that ZippaDee linked to over in the General Discussion forum. It's NoS-like, and really invaluable with tons of common-sense strategies for weight loss! Smile
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Sat Dec 16, 2017 4:59 pm    Post subject: Reply with quote

SUCCESS

Yesterday's Meals:

Breakfast:

Smoothie
Eggs and Toast

Lunch:

cup of tomato soup, 1/2 chile lime chicken salad & 1/2 plain bagel with cream cheese - Panera

Dinner:

Salmon, Rice, Peas, handful of mini m&ms

Not sure if during this busy holiday season I can keep up with daily meals and check in maybe few times a week until Jan!
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Sat Dec 16, 2017 5:03 pm    Post subject: Reply with quote

Blessing - the straighforwardfatloss article, I actually read that a few months back found it on my own --- I guess I am a research junkie.

Oh, and I also bought his book from Amazon and read it too.

I also own and refer to Georgie Fear's Lean Habits often as well, also a great resource, love her down to earth yet practical approach. Also very No S friendly!

Thank you for the reference, anything that keeps my focus on this way of eating is always encouraging and motivating!
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missywilde70



Joined: 12 Dec 2017
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PostPosted: Wed Dec 20, 2017 2:05 am    Post subject: Reply with quote

SUCCESSfull--ish

Sunday and Monday I still stuck to 3 meals a day, although lunch and supper both days "supersized" IMO, so not sure if I will call those two days complete successes. However, I am very encouraged that I did not eat outside of mealtimes.

Evaluating meal composition for the past two days, lack of decent amount of protein was very evident and that may be what lead me to eat larger portions.

So, I am going to Keep Calm and NO S on...
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oolala53



Joined: 06 Oct 2008
Posts: 8678
Location: San Diego, CA USA

PostPosted: Wed Dec 20, 2017 2:14 am    Post subject: Reply with quote

Onwards!
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Count plates, not calories. Three a day. 8 years & counting
Age 64
SBMI Jan/10-30.8
Jan/12-26.8
Mar/13-24.9 Stayed at +/- 8-lb. for three years Sept/17 22.8 (but more fluctuation)
Dec/17 23.8

There is no S better than Vanilla No S.
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LifeisaBlessing



Joined: 02 Jun 2016
Posts: 311

PostPosted: Wed Dec 20, 2017 3:01 pm    Post subject: Reply with quote

Missy--you're doing fine! Like oolala said, "Onwards!" Smile

It's always a great idea to do what you're doing: reflecting back on possibly what caused you to eat more than you wanted to. Over the last almost-two years I've been NoSing, I've really played around with my protein amounts. I used to supplement with protein bars that tasted great, but unfortunately, the sugar alcohols did NOT agree with me, so I gave them up. I think they were also causing me to be a bit obsessed over protein, so in a way, I'm glad I had to give them up to get back to a more "normal" approach to food.

Also, give yourself some days that you will naturally feel a bit more hungry than others. Hormonal changes throughout the month can really affect hunger levels, as well as the amount of sleep you get. I had a bout of insomnia earlier this week, and yesterday, my hunger level was through the roof! Surprised Because of the amount of food I ate in the morning and early afternoon, I ended up skipping dinner (my own little version of IF), so no caloric harm done, but it never fails to amaze me how lack of sleep can really make my hunger signals go haywire.

In any case, just keep moving forward, and definitely make note of food/situations/moods and how they affect your eating and hunger levels. This journey is truly a lifelong learning process! Smile
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missywilde70



Joined: 12 Dec 2017
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PostPosted: Wed Dec 20, 2017 4:02 pm    Post subject: Reply with quote

Blessing! So funny you mentioned the sleep factor, I have been waking up more than an hour earlier for several days in a row now, and not making up the lost sleep, so that could definitely be part of it. I am waiting for the crash, but I just keep on tikin'...maybe the excitement of getting ready for the holidays as my "to do" list is the first thing on my mind at 4 am!

Another thing I am noticing as time goes on, my IBS and food sensitivity symptoms are improving significantly. I really believe that fasted time in between meals is very healing to our digestive systems.

Sometimes I think HOW did I get so derailed from just eating normally? I gained 5 pounds at my first office job at age 17, boss said I was getting a little chubby so crash dieted, and now it's been 30 years of on and off the latest diet, and up and down on the scale, mostly up, and for the past several years I have about 50, not 5 pounds to lose! (I am the queen of run-on sentences!)

Thank God (and Mr. Engels) for NO S SANITY! And many others here who have posted their experiences to lead me to this way of living (notice I did not say way of eating). I think I am going to sometime soon make a list of all the other influential people, books, websites, blogs, youtube videos etc. that support this type of plan to refer back to for encouragement.

I recently have truly accepted the fact that to get to where I want to be, there will be times I will stumble. I believe is a pivotal moment in my ability to stick with this for the long haul. There will be good days and not so good days, but the important thing is to get right back on the horse.

After two days of feeling slightly like I overate, so far today is very good, I truly have less appetite. I am feeling satisfied comfortable with less food today. Confident it will all balance out.

That's all for now, time for a gift wrapping marathon!
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missywilde70



Joined: 12 Dec 2017
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PostPosted: Thu Jan 04, 2018 1:42 pm    Post subject: Reply with quote

So, So many sick days in a row, holidays and then more sick days Crying or Very sad

So finally feeling better and back on track, actually lost 2 pounds due to sick days..mostly living on chicken soup and fruit most of the time.

Yesterday's meals

Green smoothie, eggs and toast

Finnish Meat Pie, salad

Hamburger, Fries and veggies and dip, apple pie
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gingerpie



Joined: 06 Apr 2014
Posts: 1000
Location: Pennsylvania, US

PostPosted: Thu Jan 04, 2018 1:46 pm    Post subject: Reply with quote

Glad you're feeling better. Smile
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LifeisaBlessing



Joined: 02 Jun 2016
Posts: 311

PostPosted: Thu Jan 04, 2018 1:57 pm    Post subject: Reply with quote

Good to see you're feeling better! Smile And chicken soup is one of my favorite foods of all time--so many great things about it!

Happy new year! Smile
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~Jimmy Dean
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Wed Jan 17, 2018 11:00 pm    Post subject: Reply with quote

Checking in - had a few RED days after recovering from the almost 4 week illness. After I was fully recovered I was ravenous for several days, I must have undereaten when I was ill, or maybe just needed to eat more after being ill, not sure but it was TRUE hunger. I really craved seconds/very large portions of things like veggies, baked potatoes and meat, red med in particular. So at least I wasn't overeating junkfood anyway.

No change in weight since last check in.

Meals for yesterday:

Smoothie
Eggs and Toast


Trader Joe's Orange Chicken and Rice
Ice Cream sundae


Hamburger, fries and salad (homecooked), and for "dessert", big spoon of peanut butter. Odd combo, I know...
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oolala53



Joined: 06 Oct 2008
Posts: 8678
Location: San Diego, CA USA

PostPosted: Sat Jan 27, 2018 12:14 am    Post subject: Reply with quote

I don't want this info to send you on compulsive eating after being ill, but researchers on fasting for longevity (and also to improve the efficacy of cancer treatments) have found that eating a lot less or even total fasting for short periods- ill or not-acts to dismantle inferior cells in the body. After that, though going quickly to regular eating may not be the best strategy, increased calories allows the body to rebuild new, superior cells. Let's assume your body built some Cadillac cells with your non-junk food.

And in our (women from the diet world) culture, there is nothing odd at all about ending with a dollop of peanut butter. It may move onto a piece of fruit in the future... Wink
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Count plates, not calories. Three a day. 8 years & counting
Age 64
SBMI Jan/10-30.8
Jan/12-26.8
Mar/13-24.9 Stayed at +/- 8-lb. for three years Sept/17 22.8 (but more fluctuation)
Dec/17 23.8

There is no S better than Vanilla No S.
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Sun Feb 18, 2018 2:11 pm    Post subject: Reply with quote

Wow, it's been more than a month since I've checked in. Mostly green days as I have found virtually plating my breakfast into two smaller meals helps me not want to eat quite as much at lunch and dinner.

Down only one pound in the past month, I will take it.

I also find that keeping some kind of green in my diet each day not only helps my energy, but I think keeps my appetite in check. Arugula, kale, etc.

Typical meals lately:

7 am
Fruit & black coffee

10 am
2 eggs and one slice buttered toast

1 pm
salad, meat & veg, bread or dessert not both

6 pm
Beef Roast or Steak, potato, salad, OR chicken, rice, veg etc. Sometimes pizza or Tacos. Saturday's soup salad and bread.

I have been cooking from scratch A LOT lately, making batches and freezing, such a wonderful convenience to just unthaw good healthy meals and heat them up, cheaper and so much more healthy than take out or drive thru!

Also, reading a lot about French and Italian meal structure, culture and cooking/recipes, and also Michael Pollan's In Defense of Food. I don't ever want to be that "health nut" that everyone hates, but this type of research keeps my interest in real food, even if that includes homemade desserts and rich sauces. They all have their place, in moderation!
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automatedeating



Joined: 31 Aug 2013
Posts: 2106

PostPosted: Sun Feb 18, 2018 2:45 pm    Post subject: Reply with quote

Hi Missy --
What is your easiest pre-cooked batch? I'm interested in trying one, because your dinners seem family-friendly.
I also keep thinking I should learn how to use the crockpot, but then I get overwhelmed & don't try because the recipes seem either to have a million ingredients, or only 2. Ha! I'd like to eat more whole foods, but I also want simple meals.
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I am a small person. Therefore, it is reasonable that smaller portions will satisfy me.
8/13: BMI 26.3
up and down between BMI 24 and 26.9 over 4 years
8/17: BMI 25.8
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oolala53



Joined: 06 Oct 2008
Posts: 8678
Location: San Diego, CA USA

PostPosted: Sun Feb 18, 2018 5:13 pm    Post subject: Reply with quote

Well done, Missy. I've been including something green in my lunches for a couple of decades (even when I was binging) and anyone who saw my lunch would say, "That looks so healthy!" Or "What is that?" but with nice curiosity. This is when I was eating kale 10 years before the trend.I don't know if it's voodoo or not, I like it better when lunch and/or dinner has some bright green. It's not a bad quirk if it is one.

Auto, you didn't ask me but I often cook batches of beans or a meat very simply in a crockpot (or a grain like rye berries which hold their shape decently after long cooking). I tend to do it overnight and then refrigerate enough for one meal and freeze the rest. Then I add sauces when I heat the ingredients, usually adding one veg to be "cooked" with the other stuff and add a sauce I've bought. I check labels to make sure there are only a few ingredients and keep the servings low to avoid a lot of salt and just lightly flavor the food. Dinner rarely takes more than 15 minutes. Costco has a pound of greens for under $4 so it's easy to put some and a carrot or red peppers on the plate, too. Or variations. That might not fill the bill for the kind of meal you were looking for but can be an interim strategy while you ease into more complicated meals in the pot. It's a great time saver! I'm pretty sure there are a lot of recipes on the internet that specialize in just a few ingredients which might sometimes include a prepared sauce. (I got one out of the library for vegetarian meals with 5 ingredients and found the author was recommending a lot of what I was already doing.)

Here are a couple that came up on a search for 5 ingredient crock pot recipes. Not sure what your parameters are for meals but these give you and idea of what's out there.

https://www.tasteofhome.com/collection/5-ingredient-slow-cooker-recipes/view-all/

https://www.buzzfeed.com/christinebyrne/5-ingredient-slow-cooker?utm_term=.sqPERzzRb#.fm7NvZZvB
_________________
Count plates, not calories. Three a day. 8 years & counting
Age 64
SBMI Jan/10-30.8
Jan/12-26.8
Mar/13-24.9 Stayed at +/- 8-lb. for three years Sept/17 22.8 (but more fluctuation)
Dec/17 23.8

There is no S better than Vanilla No S.
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automatedeating



Joined: 31 Aug 2013
Posts: 2106

PostPosted: Mon Feb 19, 2018 2:21 am    Post subject: Reply with quote

Oolala -- thank you for these links! This is just the type of food I would like to start cooking for the family. Simple, 5 ingredients, comfort food. Thanks!
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I am a small person. Therefore, it is reasonable that smaller portions will satisfy me.
8/13: BMI 26.3
up and down between BMI 24 and 26.9 over 4 years
8/17: BMI 25.8
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missywilde70



Joined: 12 Dec 2017
Posts: 15

PostPosted: Mon Feb 19, 2018 8:53 pm    Post subject: Reply with quote

oolala - Thank you, and since I have "discovered" wild rocket/arugula cannot get enough, I love the bite it has.


automatedeating - I would have to say the easiest batch cooking that I do is beef chuck roast or beef chuck steak (thick). I sear it right in my speckle roaster pan on the stove with peanut oil (or your high smoke point fat of choice) season with S & P, a sprinkle of garlic maybe, then top with some sliced onions, cover very tightly with foil, pan should fit the meat snuggly, don't use a pan too big. Bake at 250 degrees for 2-3 hours until fall apart tender. Then I cool it down and seal a meal or family meal size portion in my foodsaver and pop in the freezer, be sure to add a bit of the pan juices to each bag. Take out the night before you want to use, or an hour before and defrost in cold water while still in the foodsaver bag, and re-heat for any of the following uses, the possibilities are many:

Traditional Potroast - add cooked potatoes and carrots on the side

Shred and add taco or fajita seasoning for fajitas, tacos, or copycat Chipoltle buritto bowls, etc.

Turn it into an awesome Texas Style Chili - add a can of tomatoes & chili seasoning (put in crockpot on low for a few hours to heat up/meld flavorsl)

Shred and add BBQ sauce and serve on Kaiser Rolls with slaw for BBQ Beef Sammy's, probs can also use crock pot for keeping warm.

Add store bought gravy and serve over hot pasta with or without peas or carrots, or both.

And for my second choice for easy and favorite batch cooking is any kind of soup that does NOT contain pasta (gets mushy in freezer). I make chicken broth from scratch (that is a little more work, OK a lot more, but I LLOOVVEE to cook) but you could totally use store bought - I like "better than" brand in a jar when I am in a pinch. Then I add diced up veg, rice or barley, cook until tender, add meat of choice and freeze in either individual serving sizes or family meal sizes, I like those ziplock screw top containers the best for freezing soups.

My 3 most often made soups are:

Chicken Barley (with carrots, celery onion, can of tomatoes)
Chicken with Jasmine & Wild Rice (with carrots, celery onion, can of tomatoes)
Beef Barley (I still use chicken broth, and ground beef or chuck roast like mentioned above) Also with (with carrots, celery onion, can of tomatoes)

PS My fastest shortcut batch which is actually cooked by my local grocery, is Gerber's Amish Rotisserie Chicken, which I cut up in portions and foodsaver for future use with countless side dishes whatever is on hand at the time. Same as above defrost and heat and eat, or make chicken salad, soup, etc. And I use the bones for stock.
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