Oh, Natalie, please don’t feel that you’ve failed! You are very wise to understand that low carbing has a paradoxical
effect on your emotional health. I’m sure that those that love you would never want you to be miserable. One
size definitely doesn’t fit all, and we all hope that you find the balance that is the most beneficial to you. Please
keep in touch with us; we’d miss you if you left the forum!
Hugs,
Allie
Kazz, it’s not the right kind of kimchi, I’m afraid. OH used to get a Korean import that had much the same ingredient list — multiple sugars, preservatives — and was pasteurized. The kimchi that has the beneficial probiotics and is truely BSD-friendly isn’t adulterated with sugars and MSG and it’s never pasteurized. Look for “raw and unpasteurized” on the label. It’s not likely to be found at a regular grocery store or even a specialty Asian store. Too many mass-market overprocessed things on those shelves. An organic food store or farmers market is a better bet. Or just do what Nonna Mary did and make it at home. Nothing beats homemade, even when you have to kiss a couple of frogs before you get to the prince. 🙂
Just a quick post, but wanted to report that I’ve just finished the kimchi deviled eggs recipe, minus the bacon.
Really great, and I’m sure the bacon would elevate it to world class. Clearly the kimchi takes the place of briney
chopped pickles, and these are being sent off to the college for lunch tomorrow. J won’t know what hit him,
right between the eyes! Try this everyone, it’s superb!
Natalie, no one here should think you have failed! You have given it a go and recognised a trigger. You have to deal with life your own way and NO ONE can tell you you are wrong (unless you are damaging other people). I for one wish you good luck. As I have said before…Michael Moseley does not say we should keep carbs below any figure, just to cut out Rice, Pasta, Potatoes and Bread. You go girl, you have this sussed.
Best wishes,
Mary
xxx
Natalie I think you Re to be applauded for recognising and understanding what you need and also for not just stuffing your face for a short term fix, but taking a measured approach. Glad it helped and you are feeling chirpy again. Keep on keeping on, I say, any way that works for you, and keep on posting too, especially as we may actually be living parallel lives in different hemispheres! xx
I’ve been struggling with depression lately and I suspected it was the low carb. I have a history of being miserable on low carb (the diet I was on to lose weight for my wedding, for example, six weeks of hell) but you always wonder if maybe you were just doing it wrong or something, BSD seems magical for other people, maybe it’s just carb flu and will get better etc, so I gave it another go. And ended up sitting staring at the walls this week, feeling disconnected from life, unable to enjoy anything, worrying my husband by acting like a zombie. I did some research and low carb seems to help mood in many people but cause depression in others so I guess I’m one of the others. I increased carbs over the weekend and I feel so much better now! Life is bright again instead of foggy.
I will still be here, but no longer trying to keep carbs under 50. Just keeping calories 800-1000. And of course increasing carbs doesn’t mean biscuits and cake! Just a bigger variety of veges and fruit, quinoa, maybe some pulses.
Some of you may feel I’ve failed, that I’m doing it wrong, that I should have tried even lower carbs and stuck with it and it would have got better as it did for them…. but we are all different and I have to do what is healthy for me.
Increasing carbs a bit over the weekend (you can’t have much on 800 cals!) hasn’t hurt my weight loss this week, in fact by Friday morning I’d only lost 0.2 kg this week but lost another 0.5 kg over the weekend! Total 0.7 kg loss and I’m down to 72.9 kg.
Hi, I am new to this forum. I am pre diabetic on medication for high blood pressure and my husband is type 2. We have also started the 8 week bsd since Jan 1st, after reading the book and then clearing the larder of flours, pasta, rice and sugars.
I wonder if anyone finds difficulties with portion size?
We are now at the end of week 3. My husband is picky refusing to touch capsicums. At least today he was willing to have smoked salmon for breakfast. What we found is that our waistline has been decreasing and weight too but not in huge swoops. Approximately 1-2 kg per wk. So it really is worth it.
Oddly this 3rd week is puzzling as our waist measurements went up 1-2cm despite continued weight loss! Also my blood pressure has dropped to the point I discontinued medication. Felt severely fatigued and dizzy. But am monitoring it am and pm. Has anyone the same experience?
Thank you very much, Mary, for taking the time to post this again. I’m off to the printer to print it out and store
in my BSD folder. Your version may be even more carb friendly than the one I’ve been buying, because it doesn’t
use grated carrot. I like the idea of diakon in it! I hope it’s agreeing with you in the serving size that you’re
experimenting with.
xoxo
Allie
I shall post it again for you Allie. xxxx Very happy to share.
How to Make Cabbage Kimchi
Makes 1 quart
What You Need
Ingredients
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablepoons seafood flavor or water (optional, see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Instructions
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
Hey, Kazzi, I really like this postingimg.org that you and Essie are using to post pictures, because it’s easy to
enlarge. I read the label, and I see “fructose” (sugar) and MSG. I didn’t see “raw, unpasteurized” on the label
either, which is my understanding of what we are looking for. I haven’t got around to doing homemade yet
either, but I’m in love with the Gold Mine product that Essie recommended, but of course that wouldn’t be an
option for you in the U.K. Mary did post her recipe awhile back, and maybe she could remind us of what thread
it was on? I believe it was just before our U.S. holiday of Thanksgiving around the 24th of Nov. I know that
I planned to have a go at that time, but got sidetracked, Christmas I guess. I would try what you have been
given as a gift to see if you like it, but I suspect it is a pasteurized because of the expiration date. You can
either continue to search online for the raw, unpasteurized product, or ask Mary to share her secrets. Do you
have some large, glass jars? I’ve been saving some from Gold Mine, that are destined for my maiden voyage
into homemade fermented foods. If I’m not correct, I know someone else will be along to help shortly!
Allie
Kazz…I dropped a bottle of acetone on my scales so I bought some old fashioned mechanical Doctors scales. I have lost the 4 pounds already Lol.
I lost interest in Dancing on Ice years ago. I found it was the same old, same old.
Take care
Lots of love
Mary
xxx
Kazz unfortunately, all I can see are labels and top of Jar. What I can see looks like mine. If it is rank to smell it probably is, but it may be it was pasteurized. I think some of the commercial brands are. It looks authentic, but who knows if it is not “messed with”. I tried to take photos of mine, but couldn’t get them on the computer. Sorry.
Enjoy it anyway! I am sure it’s lovely.
Love
Mary
xxx
Mary, meant to say, don’t worry, you’ll soon have those pesky 4 lbs off again.
Anyone watching Dancing on Ice? What do you think? I don’t remember it being quite so ‘average’?
Kxx
Squidge, I know that it’s available on Amazon. Some people here have found it a “hard read”, but I consider
it “the Bible” for weight loss, and I still reread it every 6 months or so, so that I don’t get complacent or ever convince
myself that “carbs in moderation” is a viable option for me.
Test!
https://postimg.org/image/k8rd2vmnz/
https://postimg.org/image/pwxnts6fz/
Should be pics of the Kimchi I was given …
Is it the real thing? Mary, does it look like your home made?
Thanks! 😊
You snooze you gain– As I said to Squidge I’ve been mixing food with the shakes and already in 2 days I’ve lost 11 lbs. I’m sure you could stand more than a day if I can. Bless you.
I haven’t got the hang of this forum yet– the “Glad you’re doing well” was for you Squidge.
Thanks a lot, Essie. Once you share your sources, I never look any further! I see we’re after the same flavor
profile with our chili. I hadn’t thought of the lime zest, though. If I remember correctly, you loathe cilantro,
but I use it just before serving, and add a wedge of fresh lime to the plate. Get yourself some dried chilis!
I first started working with them when I made an authentic oaxacan mole some time back. It was a great
project for a snowed in winter weekend. I really like the time consuming real mexican food, but not the tex-mex
stuff. Rick Bayless has some cookbooks that are the real deal. I will have to get them out again, and see what
can be done to make them BSD friendly. In the cobwebbed portion of my mind, I remember a particular
baked chicken breast recipe using reconstituted chilies and a fresh mango that was very unusual… You and
LTC are definitely getting me back to thinking like a “foodie” again!
Glad you’re doing well. Keep going I’m sure you’ll reach your target weight. I’ve not kept solely to the shakes, having a full healthy meal on Saturday (I started Friday 19/1/2018) instead of 2 shakes but I’ve lost 11 lbs. That is mental. I think I’ll be able to use the shakes and move to normal food as I monitor my progress.
Thank you Harleysmum! I love beetroot and often forget to add some of that – it’s filling too! I’ve got used to the technicolour effects it has, so don’t get alarmed any more! Thanks again.
I’ll have a look for that book, Alliecat.
Ha, Kazz, you’ve zeroed in on a pair of boots!! We will of course want to see them on your feet when they make it
out of the shopping cart. You know on which thread to post them 🙂 I’ll share this U.S. crudity with you.
On this side of the pond, cowboy boots are often referred to as “sh*t-kickers”, i.e, a*s-kicking boots! Keep in the
back of your mind that you may shrink a shoe size with continuing weight loss. I now “walk out” of shoes that
used to be tight on me. I wouldn’t have believed it until I experienced it myself. Same with hats, which now
slide down to my eyebrows. I’m glad that you’ve found a pair that you like, and that you don’t have to pay to
have shipped from over here.
No way that I’m giving up on skype. I’m still waiting for J. to spend a few hours on the weekend at home. At
the moment, it feels like he’s only here to sleep 🙂 🙂 🙂
Enjoy your Sunday, all!
xoxo
Allie
I love the toasted chilis idea, and rehydrating them to make a puree is a brilliant idea. That ramps up the smokey flavors which I adore. I add smoked paprika, grind up a few smoked jalapenos/habaneros and once the cooking is done, I add a touch of Maldon smoked salt flakes to ramp it up just a little more. I also add Worcestershire sauce, my home dried garlic powder and lime zest. I can totally see garam masala working like a charm to add complexity and layered flavors that you can’t quite put your finger on. I’m going to try that for sure in my next batch.
My local Stop&Shop carries nutritional yeast in the organic food section. Avoid Braggs (higher in carbs than other brands) and Bob’s Red Mill (it’s fortified with additional vitamins and minerals for some incomprehensible reason). This is my preferred brand: https://www.amazon.com/Natural-Non-fortified-Nutritional-Protein-Beta-glucans/dp/B00PJ3IPMI/ref=sr_1_6_a_it?ie=UTF8&qid=1516553690&sr=8-6 . Whatever options they have in store, just check the panel as always to be sure it’s nutritional yeast flakes only and has something along the lines of a 5:4 ratio of carbs to fiber.
Loving the jackets! Timeless! Oh to have a waist! Even as a uk size 12, 40 years ago, I never had one but the shoulder pads helped give the impression of one thankfully.
Link to the boots which I post on life choices thread. Can’t afford them just yet but they the first pair I want first, then a more traditional pair.
Kxx
Good for you Victoria, standing tall after years of slouching is such a lovely positive, well done. And if we have helped you achieve that, even in just a small way, then that’s another positive for this great forum.
I’ve got turkey soybean chili on the menu plan for tomorrow! I’m going to lightly toast guajillos, anchos, then soak them
in boiling water for 1/2 an hour, add in a few chipoltes in adobo, then send them thru the food processor with
some of the soaking liquid. Kind of makes a MESS, but I prefer the complexity of flavor to powders. Do you have
any secret ingredients that you use in addition to cumin and mexican oregano? Sometimes a add a small amount of
garam masala. I know it sounds odd, but as long as you don’t overdo it, it adds another element that isn’t
easily identfiable, but contributes a depth of flavor. I’ll have stained fingers by this time tomorrow! Wish I had
some nutritional yeast around. Do I need a health food store, or can it be found at Stop & Shop?
Thanks, Essie
Hi Fliptop,
Congratulations on your early successes. Stick with it! I quite often eat beetroot in my salads …. definitely a bulker-upper (don’t be alarmed if you also turn them purple 😀)
YES!!! Victoria!! Good for you. There are “positives” everywhere, we simply have to make looking for them
part of who we are. I wish I could sew, like you. I often think of some particular fantasy acquisition that
I have in mind…It must be great to be able to create it: 🙂
Allie
It has a light, nutty sort of flavor. I first came across it in a recipe for a vegan fake cheese because that nutty taste combined with spices can read as cheese-like. I’m not interested in fake cheese, but its impressive nutritional value (2T serving has 60 cals, 1 g net carb, 4 g fiber and huge amounts of B-complex vitamins, Molybdenum, Selenium, etc) made it worth my while to investigate other uses. So far I’ve only used it in coatings for nuts and dehydrated veggies and in a savory version of my fauxtmeal blend. Oh, I’ve also ground it up and added it to my turkey black soybean chili. It adds a lovely note of cheesiness and helps thicken it to boot.
Thanks to the remarks on my height everyone. It helped me stand tall in the back row of the chorus in final rehearsal for our production of Spamalot instead of trying to hide it.
Hi Alliecat, thank you for your advice, I too am only doing it to lose weight & am not diabetic or pre. As you suggest, I will see how things are at 8 weeks.
It’s lovely to be able to come on the forum & find things out from others. You are all so helpful.
Hi again, all. Since this is called The Blood Sugar” diet, there are many who follow it for that stated purpose. I
undertook the program strictly for weight loss, however, so my concerns may have been slightly different.
For all the books that I have read for this purpose, I found that Gary Taubes work, “Why We Get Fat…And What
to Do About It” far more useful to me in changing the way I thought about food forever. That’s when it all clicked
for me, and I’ve never felt better in my life. In any case, it’s a wonderful companion to MMosley’s books, and I
highly recommend it! In fact, I do so ad nauseum 🙂
I’ve always wondered what nutritional yeast tastes like…Does it have any particular flavor, or is it neutral?
How is it used, Essie? LTC?
Thanks
I seem to remember it said that if we feel well and wish to, we can continue with the fast 800, but as Alliecat says, it’s a bit vague about how long for. Or maybe that was on a TV programme he said that?
Sunny, take comfort from the fact that all weight is not fat, some is just water, 0.2lb is as near to nothing as makes no difference. Dig out the tape measure!
Not “thick” at all, Sandy! Mosley’s book is a little vague on a number of things, like carb amounts, for example.
I imagine that is purposeful, because there is so many different ways to do this WOL, and to make it fit with
different lifestyles. Even if the book had advised me to stop after 2 or 3 months and switch to 5:2, I would have
ignored it. Once my body converted to fat burning, the increased energy was dramatic, and nothing would have
induced me to stop, with the possible exception of my personal physician, and probably not even then! 🙂 I adopted
the BSD principles and made it all work for me. Six months in I had complete blood work done, and a number of
problems had completely reversed and by every measure, all my readings were at optimal levels. I hasten to add
that I was never pre diabetic or had T2D. I’ve been off carbs/sugar for 19 months, and it’s sufficient time for my
tastes to change, so not even the recent holidays were in any way a challenge for me. There are too many
maintainers here that just went on to achieve their goals month after month, without a break, to even try to compose
a list of us! Why don’t you re-evaluate when you get closer to the completion of your 8 weeks? We can have a
chat about it then! Even today, I still eat basically the same things, only more of them !
Allie
That is a really cool feature, Victoria. It is a little low for dehydrating most things. You could certainly dehydrate herbs at the 90F mark. It would take a while, but as long as you can let it dehydrate away for hours without it cramping your style in the kitchen, I say go for it. You could buy a ton of fresh parsley, oregano, thyme, rosemary, mint, etc. and dry them to crumbly crispness. The flavor is completely different home-dried than store-bought. They taste how they taste when they’re fresh. It’s worth a try for any herbs you use the most. It’s cost-effective and tasty.
If the slow cooker oven can do higher temps as well, then the world’s your oyster. I do herbs at 95F, berries at 135F, garlic and ginger at 125F, nuts and seeds at 145F, mushrooms at 100F (that could be higher, I just prefer them veeery slowly dried so they come out cracker crisp without browning). This Christmas I dehydrated green beans (also at 135F) that I’d seasoned with salt, garlic, parmesan and nutrutional yeast . They came out so crunchy and delicious it was almost like eating chips. The flavor was reminscent of Doritos.
Years ago my mother and I did the Cambridge Diet for a week. This was before they advised mixing in some solid food. It certainly worked, but what I remember most vividly is how amazing the first solid food tasted. I know it’s a really good way to keep count of calories, but not sure I could last more than a day
Miffed as the scales gave a silly reading today, considering how little I consumed yesterday. Of course the little gain will disappear in a day or two, but it really makes one wonder exactly how these things work doesn’t it.
Anyway, despite the unwanted extra 0.2lb this morning, here are a few positives:
1) Got the last of the accommodation booked for our upcoming drive to/from Turkey.
2) Confirmed this morning, that an old friend is going to come and visit us for a week while we out there.
3) Having a very chilled day today and planning slow cooked garlic chicken for dinner this evening.
JackieM, wouldn’t say I was an expert when it comes to orchids, it just seems that phalaenopsis orchids are about the only house plants that will tolerate me! Not so successful with other types of orchids, although I have one or two. Happy to offer an opinion though, if you let me know what the problem is with your orchid. x
Hi Lauryloo – not sure my story is relevant, in that I took things more slowly to lose 3st, taking time out from the 800 for extended vacations, but more or less maintaining through those periods. Like alliecat, I found that alcohol really screwed up the weight loss and as someone who loses slowly, keeping sub 20g carbs, well hydrated and using a 16:8 eating pattern really helped. Also found that weighing myself daily, really helped to keep me focused.
My advice is not to set expectations for weight loss in your 9 week window, but do your best to stick with the 800 calories. Weigh, measure and record everything you consume and hydrate, hydrate and hydrate. Make good use of the forum for advice, encouragement and celebrations – it was having all these wonderful folks urging me on that got me to my goal.
Best of luck to you – you’re going to look wonderful for your special day.
JulesP, this is the right place to come when things have got away from you. Don’t beat yourself up about the transgression, as that just brings with it more negativity and is a waste of energy. Now is the time to forgive yourself, regroup and refocus, ready to make a fresh start. You KNOW you can do this and WE know you can too. Hope you will soon have your mojo back and will be reporting being in the 9s again.
sunshine-girl, all power to you for sticking with the no alcohol plan and congrats on getting your BS and insulin down again too.
I’m a little miffed today, as all I had yesterday (apart from water and teas) was 300ml almond milk, five almond crackers with a little butter and some marmite and approx. 200ml kefir. Result? A gain of 0.2lb this morning! I know of course that it is just one of those little scales anomalies, but it does beg the question WHY? Anyway, confident it will disappear in the next 24 to 48 hours and I will be able to report a loss on Tuesday.
Have a restful Sunday everyone.
Thank you all so much for the words of wisdom 🙂 it was really good for me last time and to be fair I was taking the mock a bit- eating cheese constantly and still lost so excited to see how this works! Will keep you all updated 🙂 xx
Cool jacket, Essie – looks warm too, just right for your chilly climate! How wonderful to have resurrected one of your dad’s shirts, how about another pic without the jacket so that we can see it in it’s full vintage glory? Great idea about the “tail” to keep it tucked in and smooth – same principle as the “bodies” which used to be so popular.
Really looking forward to seeing the B&W jacket too, when it arrives – I must remember to ask my friend if she still has hers, if so maybe I could purloin it (if her 2 daughters haven’t already done so!!)😜
Hi Lauryloo and welcome. I started with BSD (roughly Mediterranean 5: 2 days at 800 cal) in late October and moved to FAST 800 on 2 January. I am 178cm (5’8”) and lost 8 kilo in the run up to Christmas and nearly a further 3 kilo till now – about 1stone 10lbs in total. Not as fast as some, but I am nearing the top of my healthy BMI, and I am not being totally strict on calories. I am now lower than my wedding weight 20 odd years ago. Wish I had done it then! This way of eating suits me – in particular I rarely feel hungry and all the good food feels healthy. Good luck in whatever you choose to do.
Hi, and congratulations on your upcoming wedding.
I started BSD800 last January and did 2 back to back rounds (16 weeks) with carbs under 40g and no alcohol whatsoever. I lost a total of 3st, and then went into maintenance, gradually increasing calories but keeping carbs low, and reintroducing a glass of wine or 2 at the weekends, and continued to lose another 7 – 10lbs. I have now maintained for the past (almost) 9 months, no longer counting cals, but still keeping off all refined carbs (bread/pasta/potatoes/rice etc). The only exercise I did was walking, but I always walked for a couple of hours a day anyway (2 energetic dogs). However, as the weight came off, whilst not increasing the actual time spent walking, I began walking much faster and now walk about 8 – 9 miles a day in the same time it used to take me to walk 5 miles. Happy me, happy dogs.
No reason this WOE shouldn’t be done purely for weight loss – I had no health issues but now feel fantastic and at least 20 years younger. By the way, I am 5’4″ and now weigh 8st, and wear a UK size 8, and my wedding dress now fits me perfectly again (been married 49 years😊).
Good luck and please let us know how you get on. If you need any help or advice, just shout and someone will come running.
JulesP
So very very glad you have decided to come back.
X
V, raspberries and blueberries are around the same calories per 100g (around 53) and pretty much the same in carbs at 12g and 14g, the best berry is strawberry at 33 calories and 6g. IMO we are doing quite low carbs and we shouldn’t cut them out completely, so where is the harm in having a few berries at 14g rather than 2 Weetabix at 362 calories per 100g with 63g of carbs. That is why I still eat carrots, leeks and onions but would draw the line and swede, parsnips etc. Along with bananas, mangoes, pawpaw and even grapes, a few berries. By the way, have you weighed 150g of blueberries, it is a veritable bowl full – I usually sprinkle 15 or 20 berries which is enough for me. Also just looking at that 200g of cheese – that is around 8oz – who can manage that much.
Hiya Allie. I thought it worth a try sending the skype link in case that worked but it sounds like your trusty laptop with its issues may be a bit of an ask too far! I suggest you wait until you buy your iPhone. It will be easy to get skype/ FaceTime set up. FaceTime is Apples version of ‘skype’. The salesperson I’m sure will help you get set up.
What do you think to these boots? A cross between cowboy and biker! They’re in the basket but holding off on clicking buy now! I intend to have more than one pair! These to start….
Have a good Sunday!
Kaz xxx
Thanks allie and tilly – I am really motivated although I could have really done with a drink last night. When you are not drinking you suddenly notice all the booze that sloshes around on TV programmes, but kept to my promise. I asked all my FB friends who was still doing dry January and besides me and hubby we have one friend and her husband. Everyone else has given in, that’s why people cant lose weight. When the plan (whatever it is – drink or food) is not so terribly important as to affect health and wellbeing and if they give up after a couple of weeks, so what. Then they moan about not being able to do it (whatever IT is). That is why we should be so proud of ourselves, we are still here, still doing it.
Weight is still the same but that is not a problem – on a normal weekend it would have gone up a bit with one cheat or another. But because I know I am sticking with it I know it will shift soon. BG is 5.2 after reducing insulin again so will stick with 26 units (was 29) for a few days until it settles and starts to go down again.
Enjoy the rest of your weekend and keep on keeping on…
So much for regular updates – everything has gone a little off-schedule!
Friday I was so so so good and then got a last minute invite to dinner and the theatre. Managed to keep on BSD foods but the calories were way off and I couldn’t track. I definitely ate more than I needed to – finished the plate and had nuts during the performance.
Yesterday was much better. I think I had less than 900 (I went wayward after dinner with cheese) but didn’t drink enough water or walk enough.
However the weight still is going down and my first week’s loss will be impressive if I don’t stuff it up today. So far I haven’t eaten anything as planning to cook a game casserole tonight for the first time and whilst it will be on diet I don’t know what the calories will be until
I start weighing etc.
Fingers crossed this will be a good day but I need to get cracking on the water drinking even if the walking is a little sparse.