How to handle a celebration meal
How to handle a celebration meal
1. Eat lightly all day about every 2-3 hours, and then when the MEAL arrives, eat small portions. Try to keep the carbs (sweet potatoes or potatoes) totally to 1/2 cup MAXIMUM, eat meat about the size of a regular deck of cards, TASTE things with sauces (but don't eat more than a bite or two of those things), plain green beans would be good, even though they'll be loaded with seasonings you need to avoid. Again....portion control. If you eat a dessert, just take a bite or two. Try to avoid the bread.
2. Afterward, try to get in a good 30-40 min. walk or some kind of exercise
3. Drink your 100 oz. of water, plus about 3 or 4 more glasses. This will help flush out the salts and other toxins from your body.
4. Don't feel guilty.
5. Enjoy the family and friends you are with. Be conscious of how much THEY'RE eating. It will amaze you!!
6. Do not skip any of your meals that day. That shuts down your metabolism even more.
7. Do not take home any leftovers.
8. Eat a couple of salads before or during that have a tiny bit of protein and a nonfat dressing you've made in advance. Here's a possibility or two:
Balsamic Vinaigrette (emaxson)
12 oz. balsamic vinegar (can substitute raspberry vinegar)
5-6 cloves garlic, minced
2-1/2 Tbsp. Splenda
1 tsp. Grey Poupon Brown Country Mustard*
Freshly ground black pepper, to taste
Mix all ingredients together and store in fridge. This is a freebie.
*This is not really on program, but I have used it from the beginning. My original recipe called for 1 Tbsp. so I cut it back to 1 tsp. Also, this may be made with a really good raspberry vinegar. I find that the inexpensive ones are really too biting, but a good one will make a nice change for you. Be careful. Some vinegars, especially the gourmet ones, have sugar in them. This is also good on your chicken, baked potatoes, etc.
Balsamic Dressing
1/3 cup balsamic vinaigrette (see above)
1/3 cup Splenda
½ tsp. maple flavoring
Grated peel of 1 orange
Mix dressing, Splenda, and flavoring in a large skillet; cook on medium heat until heated through. Store in airtight container. This is great on chicken, veggies, and even as a salad dressing.
Catalina Salad Dressing
1 cup Splenda
dash paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 small onion, grated
1/2 cup vinegar
2/3 cup ketchup (see below)
Place all ingredients into blender and mix. Store in jar in refrigerator. Note: This is a remake of a Catalina dressing recipe, omitting the salt and oil. It won’t have quite the same flavor, but will be close.
Ketchup by Liz Maxson
1 large can (10 or 12 oz.) tomato paste (be sure it is tomatoes, only)
Splenda to taste (I like a sweet ketchup, some don’t)
1 Tbsp. dried onion (not minced, but the larger size pieces)
White or cider vinegar, approximately ½ cup
Several dashes of allspice, cinnamon, and/or cloves. I prefer the allspice
Heat in a small pan, just till it begins to bubble. Do not overcook. Cool and place in airtight container. Refrigerate
(First published 5/3/05)
1. Eat lightly all day about every 2-3 hours, and then when the MEAL arrives, eat small portions. Try to keep the carbs (sweet potatoes or potatoes) totally to 1/2 cup MAXIMUM, eat meat about the size of a regular deck of cards, TASTE things with sauces (but don't eat more than a bite or two of those things), plain green beans would be good, even though they'll be loaded with seasonings you need to avoid. Again....portion control. If you eat a dessert, just take a bite or two. Try to avoid the bread.
2. Afterward, try to get in a good 30-40 min. walk or some kind of exercise
3. Drink your 100 oz. of water, plus about 3 or 4 more glasses. This will help flush out the salts and other toxins from your body.
4. Don't feel guilty.
5. Enjoy the family and friends you are with. Be conscious of how much THEY'RE eating. It will amaze you!!
6. Do not skip any of your meals that day. That shuts down your metabolism even more.
7. Do not take home any leftovers.
8. Eat a couple of salads before or during that have a tiny bit of protein and a nonfat dressing you've made in advance. Here's a possibility or two:
Balsamic Vinaigrette (emaxson)
12 oz. balsamic vinegar (can substitute raspberry vinegar)
5-6 cloves garlic, minced
2-1/2 Tbsp. Splenda
1 tsp. Grey Poupon Brown Country Mustard*
Freshly ground black pepper, to taste
Mix all ingredients together and store in fridge. This is a freebie.
*This is not really on program, but I have used it from the beginning. My original recipe called for 1 Tbsp. so I cut it back to 1 tsp. Also, this may be made with a really good raspberry vinegar. I find that the inexpensive ones are really too biting, but a good one will make a nice change for you. Be careful. Some vinegars, especially the gourmet ones, have sugar in them. This is also good on your chicken, baked potatoes, etc.
Balsamic Dressing
1/3 cup balsamic vinaigrette (see above)
1/3 cup Splenda
½ tsp. maple flavoring
Grated peel of 1 orange
Mix dressing, Splenda, and flavoring in a large skillet; cook on medium heat until heated through. Store in airtight container. This is great on chicken, veggies, and even as a salad dressing.
Catalina Salad Dressing
1 cup Splenda
dash paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
1 small onion, grated
1/2 cup vinegar
2/3 cup ketchup (see below)
Place all ingredients into blender and mix. Store in jar in refrigerator. Note: This is a remake of a Catalina dressing recipe, omitting the salt and oil. It won’t have quite the same flavor, but will be close.
Ketchup by Liz Maxson
1 large can (10 or 12 oz.) tomato paste (be sure it is tomatoes, only)
Splenda to taste (I like a sweet ketchup, some don’t)
1 Tbsp. dried onion (not minced, but the larger size pieces)
White or cider vinegar, approximately ½ cup
Several dashes of allspice, cinnamon, and/or cloves. I prefer the allspice
Heat in a small pan, just till it begins to bubble. Do not overcook. Cool and place in airtight container. Refrigerate
(First published 5/3/05)
Labels: Hints for success
posted by Liz Maxson @ 12:58 PM
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