Weekly Maintenance Post - How are you doing???

Tomorrow is the last day of our fiscal year at work.  I need to go in for a little while to cut some checks.  It has been a stressful week.  I really think my running/walking is helping with the stress.  I have not felt nearly as bad this year as I usually do and my foods been pretty good too!!

I thought for this week we might could share substitutes we use now instead of things we used to use to cook with.

I use cauliflower to make what used to be my homemade baked macaroni & cheese(no noodles now).  I really like this.  I still use the full fat cheese, eggs and milk(I now use Hood Calorie Countdown milk instead of real milk).  I also rice the cauliflower and make what I call rice now.

I use the CarbQuick instead of flour.  It kind of has a bitter taste that you have to get used to.

What are some things that you substitute.  Substituting does not mean you can't have flavor.  I actually think my food is probably much better now than before.

Also let us know what your victories and struggles have been this week.

Hope you have all had a great week this week.

My victory this week has been that I have ran/walked every day this week Monday -Thursday. 

My struggle - I skipped my night time protein drink one night this week and I just did not feel as good the next morning.  It is also very very HOT outside now, so it is hard to get out there and run/walk.

Linda

Who is next???

Let's see, substitutes...low sugar ketchup, Truvia sweetener (stevia), rice flour, almond flour and I use real things more often such as butter, 1/2 & 1/2 cream and fresh herbs.

I did pretty well this wee****il today. One of the kids I work with baked a cheesecake for and I've had several small pieces today but otherwise stayed on plan.

--g
 

Gina, do you like the almond flour?  Where do you get it from?  I haven't been able to find it around here. 

Cheesecake - wow that sounds good.

Linda

Me   Me

substitutes.  I guess my most used one is protein for creamer in coffee (decaf).  That is my all time favorite.
I've started using eggbeaters if I am making scrambled egg instead of a real egg.  I started because I'm lazy and it was easier than dirting a dish to mix one before cooking. 
I've been using TVP quite a bit.  My health food store on the way to the gym has it in flavors, sausage, beef and chicken.  I used the sausage in the eggplant parm the other night and added some to my taco bake tonight.  Less fat and veggie protein instead of animal, should be healthier.  haven't tried the chicken yet but it is next.

victories:  I've been good about logging and tracking my intake.  I have done Zumba 2x and laps 2x and a riding lesson.  After vacation, I am going to meet with the personal trainer again and get some more stuff to do before the TRX class starts.

struggles:  Although I have been logging, tracking and doing ok with my intake and exercise, I have seen the scale go up, not down.  I've been 1200-1300 calories, 20-50 carbs, 150+ protein so I don't think I am overeating.  I really don't want to think I will have to go lower to stay the same or lose a pound or two.  Doesn't seem quite fair.

Price,
I used to make omlettes using the egg beaters and they were so good.  I haven't done that in a long time.

You get the TVP at the halth food store - do you know if you can get it anywhere else.  We don't have one here and I've read about this from others and wanted to use it.

Way to go about logging and tracking your food and your exercise.

I would keep on doing what you are doing and I bet it will start dropping again.  Your numbers look good to me.

Linda

It's in with the flour and bulk nuts, etc so it doesn't even have a label for who makes it.  I know Cleopat. Niki uses it and may have an idea of where to get it. Maybe where ever you order your carbquick would have it.  the plain isn't great but I have used it in soup and it is fine but the sausage is pretty good even with no meat in a typical "meat" sauce.  It's way cheaper than meat and if I'm going to keep spending a fortune on grass fed beef and lamb, it's nice to offset that a little, LOL.

I've used "fake eggs" for years...allergic to the yolk in real ones.

Made pancakes this week with eggs/cream cheese/and vanilla protein powder...did alright but I need to adjust it and add some Bisquick to it to help it. I'm gonna start with 1/4 cup and see how it does.

Been making my own "flavored" chobani...adding jams or honey to the plain which is higher in protein than the flavored they sell.

As you can see, we got some protein back in the house...made a BIG difference.

Liz

Hooray for protein!!  I just used the last of my vanilla bean in a protein drink w/ a fresh peach - delicious!

Let me know the recipe for the pancakes when you get it tweaked-LOL.  I have tried a lot of different substitutes and never found one I liked unless it was made the old fashioned way or with pancake mix.

Linda

Pancakes:  What I have done that is acceptable to me at any rate is this.  I make regular pancakes for the guys then with the last few tablespoons of batter, I add a half to scoop of protein, vanilla and a touch more water if needed.  Then cook as usual, usually for me, one large pancake.  I used to be able to eat only 1/2 but can eat the whole thing now. 

Price, it's easier when both members eating basically eat the same way, LOL...only differences between dh and I are minor ones. I can't eat real eggs, he can but I use egg beaters in anything I might eat. I am now lactose intolerant so I tend to use cream in my cooking not milk, and he can no longer eat green peppers.

But with something like pancakes, I can use the same recipe for both of us :)

Liz