Have any resolutionary diets started yet? I have one more craving to fulfill before...

My plan was to redo my eating plan to really eat clean. I have for most of my adult life, even

before it was a catch phrase.
However in the last few years have start to eat more and more prepared foods. Crackers, bagels, and Safeway has a house brand of really good appetizers which have become lunch. They also have a knock off Lean Cuisine line which includes a dish of butternut squash ravioli which actually contain a nice vegetable side. Also have a bean and rice dish that is great.
None of these are really bad foods, and I will probably have them on occasion, reading the labels, there are still a few too many ingredients I can't recognize right away?

made a big pot of soup yesterday using the carcass from a chicken I roasted over the weekend.

and I love a banner that was at my rec center over the holiday--Wishing you a Merry Chrishmas and a Happy New Rear!!

hehe,
Nan

 
And of course, he's all natural... (yeah, right...)

Back in the day, I worked with a bunch of guys who actually looked like this guy. 99% were on 'roids.

We had a young man who won the Mr. USA title (short division, 1985) who was about 5'6" tall. He had 19" arms, a 21" waist and each thigh was 21" around. Very symmetrical.

It looks kinda freakish until you're around it a lot, then you don't give it a second thought.

Oh, and just to keep this somewhat food related, these guys (and gals) keep food diaries listing everything they eat each day. Approaching contest time, they weigh all their food and keep meticulous records as to how their bodies react to it.

For example, they want as little water under their skin on contest day as possible, in order to show off the muscle and it's striations (lines showing each bundle of fibers). Judges like this. They strictly control their sodium intake and drink just enough filtered water to stay alive. About an hour or two before the judging, they would eat a simple starch, like a baked potato, plain, no skin. When their bodies digested the starch it would enter the blood stream as glucose fairly quickly and need water to be drawn into the muscle and used for energy. Since there was no available water in the blood stream (due to purposeful dehydration) any water stored under the skin would combine with the glucose and get sucked into the muscle. This would not only rid the skin of excess water, but it would expand the muscles and make them look larger. The skin would wrap the muscle like wet tissue paper.

Weird stuff...

Michael

Here's my buddy, Vince Comerford:

http://i159.photobucket.com/albums/t159/Storehouse78/Vinnie%20Comerford/Vinnie-Comerford.jpg

 
No, pretty well balanced, the butternut ravioli has 42 grams carb, including 5 of fiber,

280 calories, and at 330mg sodium, not as bad as many prepared meals.Fat and cholesterol are pretty much in line.
Don't have any of the appetizers mentioned to check labels but they I am sure they are higher in fat and sodium. They consider a package 2 servings and come in at 300+ calories for a serving. I usually have a green salad and call it a meal.

I just want to be aware of what is in stuff I eat. I used to be crazed about it, not so now, but feel I need to watch. Thank goodness do love my good Alaska fishes.

enjoy, and stay warm,
Nan

 
I was just thinking this same thing. I picked a small piece of Traca's ricotta pound cake

which I still have to make - topped with lowfat whipped cream, of course ;o)

 
I'm doing protein drinks and lo carb snacks this week. my mantra is: I can do it just one week.

that should get me started. if I don't chew my hand off.

 
I'm working my way towards Mark Bittman's Vegan before 6 but bacon is calling my name

And my dinner meal is not usually my biggest meal. I'm trying to decide. I like the idea but I'm trying to tweak it for me. Not sure I can do the vegan but maybe vegetarian. Every little bit counts, right?

So far eating more vegetables, less meat, and more beans.

Next step, more whole grains.

 
Oh doncha know my neighbor comes over for a t

a small tub of homemade blue cheese sauce made of blue cheese, heavy cream, and of course, a fine lemon hand-picked from her backyard for me. I had a smidgeon of a spoonful last night to taste and have yet to indulge.

HOW DARE SHE!!

 
Less meat and more vegetarian dishes for me. I can't give ut cheese

and giving up chocolate would kill me.

I'm telling myself that small steps count also
smileys/smile.gif

 
Sandy, I was just looking for a buffalo wing recipe. (Michaels post inspired me)

This recipe sounds so much better / healthier than deep frying. I also like that the wings are marinated prior to broiling... These are on my list! Your blue cheese dip sounds wonderful!!

Buffalo Wings Recipe
INGREDIENTS
Wings
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)

Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced
METHOD
Wings

1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).
Blue cheese dip
Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

http://elise.com/recipes/archives/001675buffalo_wings.php

 
No gin and tonics til I lose 5 lbs. If that doesn't work, I'll give up wine. I don't think food's

the problem, sigh.

 
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