Lowcarbfriend

I don’t seem to feel full unless I’m stuffed. This is something I’ve been battling and it’s really tough! I’ll have a meal and ask myself honestly "are you full?" The answer is often yes, I’m sufficiently full…..but I still seem "hungry" unless I’m stuffed! How do I teach myself to be satisfied with just a little full and stop myself from eating until I’m totally-up-to-the-brim-full? Often (maybe 75% of the time) I can assert enough willpower to step away from the table, or the food, or whatever but I still end up with that nagging feeling of wanting more even when I’m physically no longer really hungry. And then there are those times when my willpower loses out and I continue to eat. Are binging problems ever really conquered? Will this be a battle all my life?

I’ve heard mixed opinions on this…..

I would like to play devil’s advocate for a moment and help us all get a little New Year’s "perspective." After reading JennyJ’s thread earlier about how terrible she feels about herself after seeing perfect bodies on t.v. (something we all relate to, I know), and after all the remarkable press that Oprah got over her recent weight gain (she doesn’t look that bad to me), and all the current media blitz regarding diet plans, gym memberships, and exercise equipment I just want to say: Hey, slow down a little everyone! We as a society have become way too perfection-oriented and weight conscious.

I really prefer the threads and posts on these boards that are focused on health issues versus weight loss. When I read posts where people are deliberating about whether they should try to get down to 110 lbs. from 120 lbs. and think they are fat, etc. I just get sad.

Skinny does not necessarily equal beauty, or health, or perfection, or happiness, or especially, superiority! Our society has become such "fatists" that if we aren’t totally bony and skinny we feel ugly and inferior, and that is sad. I would so much like to see our society move in the direction of accepting diversity in all things including weight, age, skin color, sexual orientation, economic class, and even beauty. And for pete’s sake, what our society collectively working on the most important things in life like being loving, and compassionate and forgiving of others?

I cringe a little every time I read posts where people are congratulated all over the place for their after photos and for being so beautiful and skinny, when in many cases I think they look just as beautiful before. To clarify, I realize that extreme obesity is not healthy, but that doesn’t mean that we are not beautiful and worthwhile before we lose the weight. The important consideration is health, and that’s why I’m here.

Just a little rant of mine trying to be heard over the crowd

Egg salad for lunch

3 eggs
Little salt
2 Tablespoons of Mayo
Dash of mustard
Celery Seed

Mix all together and eat out of bowl. Man, satisfied for a long time. Been doing this for a few days now – started a new job – and wanted to be sure I wasn’t overly hungry.

Works for me!

yogurt. I use to know this but apparently I’m having a senior moment. Is it 4 net carbs for 1/2 cup or a whole cup? Thanks

Ess

New York Yogurt Cheesecake

Prep Time: 15 min
Cooking Time: 60-75 min or longer
Chilling Time: 2-3 hours

Ingredients: 32-ounce carton plain yogurt*
Almond crust
1/2 cup of splenda
1 teaspoon vanilla
1 tablespoons arrowroot
3 eggs
*Day (24 hours) before drain yogurt making yogurt cheese by letting water drain off of Yogurt through coffee filter or cheese clothe. Discard liquid.

Directions: 1. Preheat oven to 300F.
2. Put almond crust in a 7X11 pan.
3. With a rotary beater or hand mixer, beat yogurt cheese,
Splenda, vanilla, arrowroot and eggs until thoroughly blended.
4. Pour filling into crust lined pan.
5. Bake at 300F for 60-75 min until center is set and surface is lightly browned.
6. Cool at room temperature for several hours.

Note: I used non-fat yogurt and egg whites only. I also used flax meal instead of arrowroot.
I used 1/4-cup splenda and 1/4 cup of Davinci Butter Rum
Problem: The finished cheesecake was still very wet after baking for 75 min. (flax meal?) I returned it to oven and baked it at 350 for another 20 min. and that got rid of the water. (Watch carefully) Recipe can be doubled. Use a 9 or 10 inch spring-form pan in that case.

I was looking for a different kind of Mock Danish. I wanted to replace the fat free cream cheese I had been using trying to make it healthier. This works great for me. I did not use butter in the almond crust but just sprayed the pan with Butter Flavored spray and pressed the ground almonds w a little splenda into the pan. I sprayed it again lightly then refrigerated the pan until I got the batter made.