Thursday, May 21, 2015

Bright Line Eating Boot Camp

There will be a new Bright Line Eating Bootcamp starting up on June 1.  I already signed up.  I've had 86 days of following the plan exactly, which is a miracle, and I want to keep going.  I've lost 20 lbs and have 7 more to go.  I'm losing at a rate of 1 lb per week, so I hope to go on maintenance about half-way through the bootcamp.  I'll get Susan's and many others' help in transitioning to maintenance.  Susan has just released her 3-video series on the Psychology and Brain Science of Sustainable Weight loss.  This is a free course and from there, if you are interested, you can sign up for the bootcamp (8 weeks long and she'll fill you in on what that's all about).  If you use this link, you'll get $100 off the bootcamp price.  But again, you don't have to do the bootcamp to see the videos.  The 3-video series is very interesting!  It is here.

Friday, May 8, 2015

The Food Revolution Summit

See this link:  The Food Revolution Summit.  John and Ocean Robbins interview experts in many different areas related to food, from health to politics to GMOs to urban farming to ethics.  I thought this year was particularly outstanding.  There's another opportunity to listen to the entire set of interviews for free, but I guess that starts right now so you have to hurry.  Or you can purchase the recordings (the "empowerment package").  I did that.  I figure it's a good cause and it's totally worth it.  I'm going to listen to the interviews a second time.

Sunday, May 3, 2015

Bright Line Eating

I just finished a 10 week bootcamp on “Bright Line Eating”.  The program was nominally 8 weeks, but Susan Peirce Thompson, the leader of the program, gave us a bonus 2 weeks free at the end, with more coaching calls and video modules.  It was great. I love the very supportive atmosphere of the group. And the program curriculum was excellent.  I’m on day 68 of following the plan exactly, which is a miracle.  The “bright lines” that you follow are 1) no flour, 2) no sugar, 3) 3 meals a day (no snacking) and 4) quantities (weighed and measured). Susan offers several food plans to choose from, e.g., for weight loss or maintenance, and for meat eaters and vegans; or you can modify them to follow your favorite program.  I was able to mesh her plan with Dr. Fuhrman’s 6-week plan (from Eat to Live) perfectly.  

Here is my tracked weight from the last 5 years:




I logged my weight whenever I started a diet and was using cronometer to track calories, so that’s why there are several downward trends followed by gaps.  Unfortunately every time I started a diet, I was heavier than the last time!  I ate mostly Whole Foods Plant Based (WFPB) during that time but I overate, and I also went off plan more and more frequently as time went on.  When I went off plan (eating vegan junk food mostly), I would want to eat everything that had been forbidden to me—my favorite vegan cookies, and salty, oily entrees—before going back on plan.  Boy did I feel awful doing that since I’m not used to any added salt, oil and sugar.  So, no wonder I gained weight. 

I’m so happy that Bright Line Eating (BLE) has worked for me (so far!).  I find it easy and I really enjoy the food.  All the popular leaders in the WFPB community say you don’t need to count calories or weigh and measure food to lose weight.  So several people I know have had negative reactions to the “weighing and measuring” of BLE, more so than the "no flour" and "no sugar," which surprised me.  I find the weighing and measuring easy-peasy:  You just weigh groups of foods, like your protein source, your cooked veggies, your salad and your fruit.  Sure, it feels silly to put back 1/4 oz of broccoli, but it’s also easy and involves no decisions or willpower, and that’s one of the big reason this program works.

I still have 10 lbs I’d like to lose, and I’m not ready to strike out on my own, so I’m planning to join the next bootcamp starting in June.  I’m hoping to get to my goal weight in July.  This and my exercise classes should increase my chances that I can do my dream backpacking trip in the Fall.

Saturday, February 14, 2015

potato fries and ketchup/BBQ sauce

I posted yesterday about making a new batch of ketchup/BBQ sauce.  So today I enjoyed potato fries with that.  It's very simple:  take a baked potato, slice and season it, and broil for 8-10 minutes.  I got this idea from Jeff Novick's Burgers and Fries DVD.

I chose different spices for each slice:


Here are the potato "fries":


I had them with steamed broccoli.  It was delicious.

chickpeas and bananas

It is a great day when I have some cooked chickpeas and a ripe banana and that happened yesterday, so I had chickpeas, banana and cinnamon for dinner (with steamed broccoli on the side).  It probably sounds crazy but I enjoy it as a treat.


Friday, February 13, 2015

ketchup/BBQ sauce

This is very similar to my recent ketchup recipe only it doesn't use dates, is easier to make, and has a little barbecue flavor.  If you want it sweeter, which is more traditional, add some dates when you blend it up.  I just find that overpowers the taste of my potatoes, which have their own luscious flavors and sweetness.  I added a little smoky flavor to this which is why its kind of a mix between ketchup and BBQ sauce.

Ingredients (I include exact amounts for no important reason, just because I measured them):

1 onion (159 g), cut into medium pieces (no need to chop finely as everything gets blended)
1 medium apple, peeled, sliced (151 g)
3 cloves garlic, peeled (21 g)
3 carrots, cut into medium pieces (197 g)
1 red bell pepper (148 g)
2 16-oz cans tomatoes
1 Tbsp balsamic vinegar
1 tsp mustard
1 tsp liquid smoke
chipotle powder to taste (I just use a sprinkle)

Strain the tomatoes and use the liquid for steaming.  Steam the onion, apple, garlic, carrots, bell pepper in the InstantPot (or any pressure cooker) for 3 minutes then let it slow-release.  Or steam on the stove for 20-30 minutes until the veggies are soft.

Combine everything in the blender including the steaming water.  I poured this into 6 1-cup bowls, froze 5, and am saving one for tomorrow when I make potato fries.  yum.

I make each bowl last for 2 servings of potato fries, so that's a whopping 36 calories per serving.

Wednesday, February 4, 2015

Freshening up lettuce

I learned this from a produce guy at the grocery store.  In Wisconsin in winter, our lettuce from California can use a little sprucing up.  I slice off the bottom (1/2" maybe?) of the lettuce head and put it in a bowl with water just to cover the bottom, cover with a plastic bag and refrigerate.  One day later, the lettuce head is considerably larger and the leaves are crispy!  Can you tell which is which from these pictures?