South Beach Diet

To those of you that eat out alot, what kind of salad dressings are
you using? I am pretty sick of vinigrettes and am wondering if its OK
to splurge on a regular dressing while out to eat later this week for
my anniversery - I’m still on P1…but I’d give my right arm for some
bleu cheese! I already called ahead to the resturant and had them
fax their menu, so I know exactly what to order and still be in the
clear for P1! (Shrimp cocktail, steak with green bean almondine and
salad and for dessert I’ll have a skim milk latte or something to that
effect…
Do you ask the waiter to check to see if there is sugar in the
dressing or do you stick to the oil/vinager route?
Also, flavored coffees (not the flavored creamer) - does that have
anything “illegal” in it or is it simply flavoring? (I’m thinking
like the chocolate or irish cream flavors..) I miss Wawa coffee… Kim

This is the name of the latest cookbook. I found it on a site and then
went to my library website. All of the branches have this on order and
I am second in line for one when they become available.
I got the 2004 version from the library today and was disappointed that
most of the recipes were more gourmet cooking than I ever plan to do.
Quick and Easy sounds more like what I want.
Hope this helps,
Lois

I think this would be Phase 1 if fat free half and half is used.
Please tell me if you think it is legal.
1 egg
1 egg yolk
1 c. 1/2 and 1/2 or cream
3 tsp. sugar substitute (Splenda or another heat stable sweetener)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg, cinnamon, or Pumpkin Pie spice
Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt.
Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg.
Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350
degrees for 35 minutes or until set.
Yield: 2 servings.
Source: FROM THE alt.support.diet.low-carb COOKBOOK

http://exercise.about.com/od/weightloss/ss/notlosingweight_2.htm

This link was posted at another group that I belong to. I’m so tired right now that I can hardly keep myself upright.. but if I take a nap now, at 6:15 pm, I’ll never get to sleep later….

Becky ~

NOW I know why everyone is eating these! I picked up the “Skinny Cow”
brand No sugar fudgecicles and they are WONDERFUL! I didn’t buy them
right away because I’d had the sugar free kind before and didn’t care
for them (a different brand) I can’t wait for tomarrow to have
another one! Just wanted to share a tasty brand! Kim

Hi everyone!

I’m new to this group, and from what I’ve been reading, I’ve come to the right place. I’ve seen some wonderful advice offered. And great support! And support is the exact reason I’m here.

I started SBD over a month ago and was doing pretty well. The first two weeks I lost 3 pounds and after that I seemed to start just dropping weight. I’d made a decision to stay on Ph 1 for a while since I have over 100 pounds to lose. And Ph 1 really wasn’t a problem. Until…..

My husband is very anti SBD. He thinks people are crazy to give up carbs, even for 2 weeks. He recently had an “interesting” doctor appointment. His blood pressure is up and there is a slight heart problem. He needs to lose about 30 pounds. And he recently changed from a job where he was very active to a desk job. Having gone through that myself in the past, I know how that can bring on the pounds.

Anyway, for the last week, I got off the diet and ate all the wrong things because of what he’s been doing. He doesn’t sabotage me on purpose (I don’t think). Even now, he has two pieces of carrot cake in the refrigerator because it’s his favorite dessert and he just had to bring some home from the restaurant tonight. So far I’m ignoring them, but geez, I know they’re there.

I know I have to just put on blinders around him. I went grocery shopping today and bought all the good foods and will be cooking up a storm tomorrow. I even have quite a bit of sugar free jello made up in the fridge for MY dessert. Thank goodness I love the stuff. I just need the support of all of you to get me up and running again. Today I was perfect and I need to keep it up. At this point, my life really is at stake.

Thanks for listening. I guess I just needed to make my presence known.
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Hi all - I’m trying to figure out how to make a few of my traditional
cassaroles. Most are chicken with some sort of cream soup and
veggies - my problem is the cream soup. Every brand in the store
had “modified food starch”. What is this and can I have it on P1?
Any thoughts on how to make a creamy cassarole if I can’t have the
storebought soups? (Our favorite is chicken with cream of broc. soup
with swiss cheese…)
Help!
:)Kim

Hi everyone! My name is Amanda, and I’m 23. I’m new here. I was on
another south beach board and it was just too overwhelming. I couldn’t
get to know anyone and I felt too insignificant to post.
Anyway, I’m on Phase 1 for the millionth time it seems like. Has anyone
been on the diet for while and not lost anything either? My doc told me
that the more you need to lose, the faster it will come off. I am 180
pounds, but muscularly built. My goal weight is 160. However, I can’t
seem to make the scale budge AT ALL. Nothing is happening. I exercise
about 3-4 times per week, but I have a toddler and it can be hard from
time to time. And I am so sick of meat and eggs that the thought of
them makes me sick. All the water can be wearing too. I ate well before
SBD, but the only difference now is no bread, cereal, or pasta. Any
suggestions would be welcome. I just can’t seem to get any results.
Thanks, and I’m happy to be here! Amanda

Just when you think dieting is getting boring along come something to
cheer you up.
And here it is..
The best tiramisu ever.
You have a choice of splenda, stivia or even (s. u. g. a. r.)and
having tried it I can honestly say it really is the best Tiramisu I
have ever had.
Anyway it a bit long to type in here so I’ll put the link to the free
newsletter its in below.
You can get it from
Low Carb and Atkins Monthly
[http://www.lowcarbandatkins.com] -click the `get your copy now’ link
in the blue bar
Hope you enjoy it as much as I did
Ed

So this morning was insane and I was HUNGRY. So, I microwaved my
scrambled eggs! I didn’t know you could do that, but didn’t have the
time to spend over the stove. So for those that are pressed for time
and didn’t know you could, here’s how:
Mix your eggs like normal (I make mine with a splash of skim milk and
LOTS of pepper) then dump them in a rubbermaid container. Toss ‘em in
the microwave for like 1 - 2 minutes (2 eggs) and when you pull them
out, add in your toppings and mix. They were suprisingly good - just
missing that brown crust that you get in the pan. Kim