Question:
Tony, I know you like great food, much like me 
. When I was brown bagging it to school I had some real creative stuff I would take. Of course if you have a microwave at work that you can get to, that helps. If not, there are hot packs you can buy for the insulated carry bag. I used to also sometimes use a good thermos for some hot soup (low point vegetable for instance). One of my favorites was a thermos of low point soup, some home baked bread with a low point filler such as sliced veggies (bagged separate and added right before eating) and maybe some of that turkey or veggie bologna or ham… and some baked chips. Very filling, very good.. people always wanted my lunch. Creole shrimp travels well in a thermos, or gumbo made with Zatarains seasoning 80 cal 0 fat per prepared cup for the mix alone, with enough veggies (okra, celery, whatever) and crawfish tails or little shrimp to make a 2 cup serving for 3 or 4 points(the additions add to fiber and bulk without adding many points). I would take a chunk of good home baked whole wheat french bread with that. I kept a big container of broccoli, cauliflower florets and prepared carrot sticks in the fridge that I would make up over the weekend. Sounds like you don’t have a weekend, but maybe Amy would help? I also have some recipes for some low fat fruit cake type bars that come out to 2 points each that are very good. My bud in South Carolina that was visiting insisted I make her some more and send them. She claims they were the reason for her 2 pound loss after visiting me at thanksgiving. She ate 2 of em for her dinner at night. I think it was the calories she burned with ole Billy Banks myself, mostly from watching the muscles ripple. That does a lot for middle aged ladies like us.
– Hide quoted text — Show quoted text – Thank you all for your wonderful suggestions. I’ve about decided to give up eating the employee meals, and pretty much just use the place for salads. It’s going to mean a bit more work and planning, but I’m worth it. Amy had an extra one of those square, vinyl-looking insulated zipper bag thingy’s that I can use to transport any number of things, and we’re well stocked in Tupperware! <g WI is tomorrow morning. I’m curious to see what that says…. Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246 Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
I like the way journaling helps me see what’s going on over a specific time span.
Hard, cold data is power. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g
Sounds good to me! Here are some of my recent breakfasts from my journal: 12/7: Dr. Praeger Veggie burger and collard greens (Sylvia’s brand, canned) [2.5pts] 12/6: 2.6 oz slice of bacon, roasted pepper and goat cheese pizza (leftover from California Pizza Kitchen) and 1 veggie burger [5.5pts] 12/5: 2.5 oz slice of CPK pizza and 3oz vietnamese shrimp rice paper rolls (leftover appetizer from CPK) [6.5pts] 12/4: 1/2 pkg of aloo matar (indian peas and potates) and 2 oz of chicken teriaki (prepared, from deli) [5 pts] oh, wait, here you go, Tony: 12/2: HMR Vegetable Stew with Beef [3pts] As you can see, I don’t believe in breakfast foods. I never understood why we eat dessert for breakfast (pancakes in syrup, donuts) or plain eggs, sausage and bacon. I need more spiciness, and more variety. Thyme 236/185/158
Response:
Obviously you need to bring some stuff from home. Consider something like breakfast bars or granola bars – you can have a box in your desk or locker and they come in 2 to 3 point sizes. They kind of double as breakfast or lunch and can be grabbed on the run even if you don’t have a break. Then you won’t get as hungry in-between and can spread the points out more. Think about using the cafeteria selectively. What do they have that can fit into the program? Maybe soup and a bun? Then supplement this with things from home – low fat cheese slices to make a sandwich out of that bun, for example. When you get off at the end of that day and don’t feel like cooking, that’s the time to have a casserole in the freezer that you can just nuke and serve, or have some super-easy 15 minute meals at home. One favourite of mine is baked fish fillets (get the frozen ones that are not deep fried and some are only 3 points per filet) with oven-baked low-fat fries and a tin of free veggies (eg green beans, beets). Pitch the fish and chips on a baking sheet, heat the veggies while it’s cooking, eat for about 6 points. elaine
Response:
I like elaine’s idea about using the cafeteria selectively. Is there anything they always have that you could use? Short of that brown-bagging it or bringing some snacks or meals from home seems like the way to go. — Joy 285/249.4/150 Started WW At Home 1/1/02 at 285 Joined WW At Work 9/24/02 at 264.4 *New 10% Target: 26 (238.4)*
– Hide quoted text — Show quoted text – Obviously you need to bring some stuff from home. Consider something like breakfast bars or granola bars – you can have a box in your desk or locker and they come in 2 to 3 point sizes. They kind of double as breakfast or lunch and can be grabbed on the run even if you don’t have a break. Then you won’t get as hungry in-between and can spread the points out more. Think about using the cafeteria selectively. What do they have that can fit into the program? Maybe soup and a bun? Then supplement this with things from home – low fat cheese slices to make a sandwich out of that bun, for example. When you get off at the end of that day and don’t feel like cooking, that’s the time to have a casserole in the freezer that you can just nuke and serve, or have some super-easy 15 minute meals at home. One favourite of mine is baked fish fillets (get the frozen ones that are not deep fried and some are only 3 points per filet) with oven-baked low-fat fries and a tin of free veggies (eg green beans, beets). Pitch the fish and chips on a baking sheet, heat the veggies while it’s cooking, eat for about 6 points. elaine
Response:
Hi Tony. I would take some meals & snacks with me. You can have 4 or 5 meals a day, but you must really plan your menu when you do this. Wish you luck. Elaine K 331.4/205.0/179 – Hide quoted text — Show quoted text – Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
You are very welcome. I took out everything I could and still have it come out decent, it is not too sweet so be sure to put in the glaze. If you use sugar for the bar instead of splenda it adds a point per bar for the 32 if you cut them like that.
– Hide quoted text — Show quoted text – I got this out of an old cookbook and renovated it. The original is a german bar cookie called Leckerli. 1/2 cup splenda (the one that measures like sugar) 1/2 cup honey 3/4 teaspoon cloves (I hate clove, used allspice instead) 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 3 oz candied fruit, whatever you like best, I used cherries and orange peel 1/4 tsp salt 1 tsp soda 2 T brandy (I used rum extract) 1 egg beaten (I used a tablespoon of dried egg white) grated rind of one lemon 1/2 cup chopped pecans 3 cups sifted flour (I don’t sift, just put 2 3/4 cup instead worked fine) for the glaze 1/2 cup sugar 1/4 cup water heat oven to 325 warm honey in the microwave, add spices, salt, candied fruit. mix dry ingredients. Mix egg into honey mixture when it is cool enough to not cook the egg, then stir everything together. Spray a 9 X 13 cookie sheet with pam, pat the dough onto that with wet hands. Bake about 30 minutes. cook the sugar and water in a small saucepan to the medium ball stage, spread this on top of the bars while they are warm. cool slightly and cut into bars. 48 bars = 61 cal, 1 g fat, . 1 g fiber. I cut it into about 32 and called em 2 points. If anyone wants exact figures for the whole recipe I will look it up if you post a request, I have it in Diet Power. Thank you so much for posting this!! I’ve been looking for a reasonable fruit cake-like recipe.
Response:
Thanks Lee
– Hide quoted text — Show quoted text – I got this out of an old cookbook and renovated it. The original is a german bar cookie called Leckerli. 1/2 cup splenda (the one that measures like sugar) 1/2 cup honey 3/4 teaspoon cloves (I hate clove, used allspice instead) 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 3 oz candied fruit, whatever you like best, I used cherries and orange peel 1/4 tsp salt 1 tsp soda 2 T brandy (I used rum extract) 1 egg beaten (I used a tablespoon of dried egg white) grated rind of one lemon 1/2 cup chopped pecans 3 cups sifted flour (I don’t sift, just put 2 3/4 cup instead worked fine) for the glaze 1/2 cup sugar 1/4 cup water heat oven to 325 warm honey in the microwave, add spices, salt, candied fruit. mix dry ingredients. Mix egg into honey mixture when it is cool enough to not cook the egg, then stir everything together. Spray a 9 X 13 cookie sheet with pam, pat the dough onto that with wet hands. Bake about 30 minutes. cook the sugar and water in a small saucepan to the medium ball stage, spread this on top of the bars while they are warm. cool slightly and cut into bars. 48 bars = 61 cal, 1 g fat, . 1 g fiber. I cut it into about 32 and called em 2 points. If anyone wants exact figures for the whole recipe I will look it up if you post a request, I have it in Diet Power. Thank you so much for posting this!! I’ve been looking for a reasonable fruit cake-like recipe.
Response:
I got this out of an old cookbook and renovated it. The original is a german bar cookie called Leckerli. 1/2 cup splenda (the one that measures like sugar) 1/2 cup honey 3/4 teaspoon cloves (I hate clove, used allspice instead) 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 3 oz candied fruit, whatever you like best, I used cherries and orange peel 1/4 tsp salt 1 tsp soda 2 T brandy (I used rum extract) 1 egg beaten (I used a tablespoon of dried egg white) grated rind of one lemon 1/2 cup chopped pecans 3 cups sifted flour (I don’t sift, just put 2 3/4 cup instead worked fine) for the glaze 1/2 cup sugar 1/4 cup water heat oven to 325 warm honey in the microwave, add spices, salt, candied fruit. mix dry ingredients. Mix egg into honey mixture when it is cool enough to not cook the egg, then stir everything together. Spray a 9 X 13 cookie sheet with pam, pat the dough onto that with wet hands. Bake about 30 minutes. cook the sugar and water in a small saucepan to the medium ball stage, spread this on top of the bars while they are warm. cool slightly and cut into bars. 48 bars = 61 cal, 1 g fat, . 1 g fiber. I cut it into about 32 and called em 2 points. If anyone wants exact figures for the whole recipe I will look it up if you post a request, I have it in Diet Power.
Response:
– Hide quoted text — Show quoted text – I got this out of an old cookbook and renovated it. The original is a german bar cookie called Leckerli. 1/2 cup splenda (the one that measures like sugar) 1/2 cup honey 3/4 teaspoon cloves (I hate clove, used allspice instead) 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 3 oz candied fruit, whatever you like best, I used cherries and orange peel 1/4 tsp salt 1 tsp soda 2 T brandy (I used rum extract) 1 egg beaten (I used a tablespoon of dried egg white) grated rind of one lemon 1/2 cup chopped pecans 3 cups sifted flour (I don’t sift, just put 2 3/4 cup instead worked fine) for the glaze 1/2 cup sugar 1/4 cup water heat oven to 325 warm honey in the microwave, add spices, salt, candied fruit. mix dry ingredients. Mix egg into honey mixture when it is cool enough to not cook the egg, then stir everything together. Spray a 9 X 13 cookie sheet with pam, pat the dough onto that with wet hands. Bake about 30 minutes. cook the sugar and water in a small saucepan to the medium ball stage, spread this on top of the bars while they are warm. cool slightly and cut into bars. 48 bars = 61 cal, 1 g fat, . 1 g fiber. I cut it into about 32 and called em 2 points. If anyone wants exact figures for the whole recipe I will look it up if you post a request, I have it in Diet Power.
Thank you so much for posting this!! I’ve been looking for a reasonable fruit cake-like recipe.
Response:
pst that bare recipe please!!! Lee
– Hide quoted text — Show quoted text – Tony, I know you like great food, much like me . When I was brown bagging it to school I had some real creative stuff I would take. Of course if you have a microwave at work that you can get to, that helps. If not, there are hot packs you can buy for the insulated carry bag. I used to also sometimes use a good thermos for some hot soup (low point vegetable for instance). One of my favorites was a thermos of low point soup, some home baked bread with a low point filler such as sliced veggies (bagged separate and added right before eating) and maybe some of that turkey or veggie bologna or ham… and some baked chips. Very filling, very good.. people always wanted my lunch. Creole shrimp travels well in a thermos, or gumbo made with Zatarains seasoning 80 cal 0 fat per prepared cup for the mix alone, with enough veggies (okra, celery, whatever) and crawfish tails or little shrimp to make a 2 cup serving for 3 or 4 points(the additions add to fiber and bulk without adding many points). I would take a chunk of good home baked whole wheat french bread with that. I kept a big container of broccoli, cauliflower florets and prepared carrot sticks in the fridge that I would make up over the weekend. Sounds like you don’t have a weekend, but maybe Amy would help? I also have some recipes for some low fat fruit cake type bars that come out to 2 points each that are very good. My bud in South Carolina that was visiting insisted I make her some more and send them. She claims they were the reason for her 2 pound loss after visiting me at thanksgiving. She ate 2 of em for her dinner at night. I think it was the calories she burned with ole Billy Banks myself, mostly from watching the muscles ripple. That does a lot for middle aged ladies like us. Thank you all for your wonderful suggestions. I’ve about decided to give up eating the employee meals, and pretty much just use the place for salads. It’s going to mean a bit more work and planning, but I’m worth it. Amy had an extra one of those square, vinyl-looking insulated zipper bag thingy’s that I can use to transport any number of things, and we’re well stocked in Tupperware! <g WI is tomorrow morning. I’m curious to see what that says…. Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246 Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
Hi Tony, The first thing I thought of is that you are now used to eating breakfast. What if you prepared something for your first meal the night before so you could eat it quickly and then go to work? Maybe if you ate breakfast you wouldn’t be as hungry and the food at work could be easier to handle. If this works out then you wouldn’t have the added hassle of taking a meal to work. Lee
– Hide quoted text — Show quoted text – Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
She claims they were the reason for her 2 pound loss after visiting me at thanksgiving. She ate 2 of em for her dinner at night. I think it was the calories she burned with ole Billy Banks myself, mostly from watching the muscles ripple. That does a lot for middle aged ladies like us.
Whatever makes your nostrils flare, Lesanne….. LOL!! Thanks for the food and thermos tips. I have a couple of 0- and 1-point soup recipes from various WW sources and plan to make a produce run tomorrow. You’re right, I *do* love ‘great’ food, but I’m no purist. When I recently discovered the changes that had overtaken Subway, I thought I’d gone to heaven! It’s a fast-food chain, but they’ve been smart enough to hop on that ‘Jared’ train, and they’re riding it for all they’re worth. Well, there’s a Subway in the shopping area right up the street from the hotel. Any time I don’t want to hassle, I can get predictable and documentable results there. I notice not only their ‘7 Under 6′ selections, but the other stuff, salads and what-not. If I try to have "breakfast"-type food earlier here, then stuff I take from home or get at Subway is a good "lunch." That leaves only to make a proper dinner when I get home at night, and I’m in much better shape. Besides, doing it this way means less anxiety over choices or worse, having to ‘wing’ it. I’m not getting into what "does a lot" for middle-aged men, btw…. ) Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
Lesanne, could you post the recipes for the lowfat fruitcake bars ? Sounds like something I ‘d want to make and bring to work for lunch too ! — Nathalie from Belgium 134.1/116.1/2nd 10 % 108.5/Goal 68 Kg 295.6/255.9/2nd 10 % 239/Goal 150 pounds WAYOOM : 249
– Hide quoted text — Show quoted text – Tony, I know you like great food, much like me . When I was brown bagging it to school I had some real creative stuff I would take. Of course if you have a microwave at work that you can get to, that helps. If not, there are hot packs you can buy for the insulated carry bag. I used to also sometimes use a good thermos for some hot soup (low point vegetable for instance). One of my favorites was a thermos of low point soup, some home baked bread with a low point filler such as sliced veggies (bagged separate and added right before eating) and maybe some of that turkey or veggie bologna or ham… and some baked chips. Very filling, very good.. people always wanted my lunch. Creole shrimp travels well in a thermos, or gumbo made with Zatarains seasoning 80 cal 0 fat per prepared cup for the mix alone, with enough veggies (okra, celery, whatever) and crawfish tails or little shrimp to make a 2 cup serving for 3 or 4 points(the additions add to fiber and bulk without adding many points). I would take a chunk of good home baked whole wheat french bread with that. I kept a big container of broccoli, cauliflower florets and prepared carrot sticks in the fridge that I would make up over the weekend. Sounds like you don’t have a weekend, but maybe Amy would help? I also have some recipes for some low fat fruit cake type bars that come out to 2 points each that are very good. My bud in South Carolina that was visiting insisted I make her some more and send them. She claims they were the reason for her 2 pound loss after visiting me at thanksgiving. She ate 2 of em for her dinner at night. I think it was the calories she burned with ole Billy Banks myself, mostly from watching the muscles ripple. That does a lot for middle aged ladies like us. Thank you all for your wonderful suggestions. I’ve about decided to give up eating the employee meals, and pretty much just use the place for salads. It’s going to mean a bit more work and planning, but I’m worth it. Amy had an extra one of those square, vinyl-looking insulated zipper bag thingy’s that I can use to transport any number of things, and we’re well stocked in Tupperware! <g WI is tomorrow morning. I’m curious to see what that says…. Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246 Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
Thank you all for your wonderful suggestions. I’ve about decided to give up eating the employee meals, and pretty much just use the place for salads. It’s going to mean a bit more work and planning, but I’m worth it. Amy had an extra one of those square, vinyl-looking insulated zipper bag thingy’s that I can use to transport any number of things, and we’re well stocked in Tupperware! <g WI is tomorrow morning. I’m curious to see what that says…. Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
– Hide quoted text — Show quoted text – Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
I would definately pack some snacks. Or brown bag a meal. Or both. It seems a shame to pass on free food, but hey, who wants to carry around a bunch of free food on their butt for the rest of their life? Or practice eating way small servings a little bite at a time. Not easy to do.
– Hide quoted text — Show quoted text – Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
Hi all, I like the way journaling helps me see what’s going on over a specific time span. I don’t like that Sunday’s have become such a challenge… I work Saturday night and pull a double on Sunday. That doesn’t mean, btw, that I’m working a lot of hours. It’s only a few hours for each gig. The glitch is that it’s thrown my eating around, and I need to do something about it. Generally, I have a really light meal at home after "arising," which can mean anywhere from 10AM to noon. (Just luv working eves!) My main meal of the day happens between 5-6PM — either at home with Amy when she is off, or more often at the employee food trough at work. Then I’ll finish up the day with an after-work ‘lunch’ kinda meal, around 10PM or so. On Sunday, however, I hit the floor running, at 8:30AM, to begin playing brunch at 10. Still tired from Saturday night, I don’t eat until after the first set. Then, in the employee caf, it’s a "mixture" depending on what’s there. There might be some breakfast stuff left, but lunch is already on the steam table. Whatcha’ think of beef stew and rice for breakfast? Me, either….<g So, for the last three Sundays I have been ‘winging’ it — always a bad move — and coming away from the noontime gig having eaten nearly 20 points. That means I have to go the rest of the afternoon, go to the *evening* gig, where there’s another meal in the employee joint, and then after that I’ve met Amy and gotten something (dinner?) out, to avoid hassle. In a nutshell, this ain’t workin’! I wind up with Sunday being wildly over, and I’m uncomfortable and grumpy. Add to this that my system is ’sluggish’ and Monday and Tuesday I just wanna kill something! Well, almost…..<g Amy and I discussed this (over dinner) last night, and I think the solution is that I have to do more stuff in the house. I need to make things I can take, and eat at the hotel less (at least, not their food), which means a little more hassle but better control. Anyone have some thoughts about this, or other alternatives to suggest? The fact that my schedule is a little cock-eyed is a minor glitch to me — it works out okay on weeknights, for example — but I am getting frustrated with this weekend thing. I know it’s keeping me from losing what I might be, although I’m not disappointed with the numbers. I feel as if I should be registering greater loss, and could be if I can work the rough spots out. WI is tomorrow AM, and I have the normal concern about that, too…… Your ideas?? All suggestions gratefully accepted! Tony Florida 259/245/155 (since Oct 9, ‘02) 1st 10% goal = 233; WAYOOM goal 246
Response:
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Good performance by the band. Bono sounded great, although nervous. I liked the altered verse at the end and Larry’s little bit of Sunday Bloody Sunday at the end. And did anyone else think Daniel Day Lewis was about to cry? 
DVD wont play on my PC still, how the hell are we supposed to access the screensavers etc then? 
Michel. PS. Marcel .. good luck with the divorce. 