One of the things about starting a new diet is that the first week is usually a good loss (provided you haven’t cheated of course) and the experts will say that most of it is water.
I can believe that, especially as water retention has been a result of too many salads and not much else for me and the weight was going in the wrong direction!
Darts last night, and supper. I was good and brought the chocolate bar home for Hubby, the pork pie for Maggie and left the sausage rolls alone. I was bad by having the sandwiches, crisps, and little scotch eggs.
Today I have been really good though, having veg with my curry, counting my syns, and as it happened forgot breakfast because I walked the dog and did the shopping first.
The thing is, I am going to the loo a lot, just as I did the first week I started with SW in May last year. This is not necessarily a bad thing!
I am upping my veg this week, and intend to do everything (scrap yesterday) by the book in the hope of losing that pound and hopefully another one besides.
Jacket (baked) potatoes for lunch tomorrow with veg and my cheese, mushroom and ham gunge. All free as the cheese will be my second A option.
I might get some leeks if they’re not too pricey and make a leek and potato soup for a change from stew this week.
As another observation for potential success, my rings are loose and spinning on my fingers, though that could be because the temperature’s dropped suddenly!
Or I could resort to this…………………….
pensitivity101 
Lately everything I make I turn it into a pizza on a cauliflower crust. That way its veggies, protein, and whatever else I need. Last night I had shaved steak so I made sauteed onions and added some swiss cheese. I put it on top of the cauliflower crust, put it in the oven at 350 F for 10 minutes. It was so delicious and no bread!
I buy a head of cauliflower and rice it in the food processor. I take one cup of that, 1 egg, and 1/4 cup cheese. I mix it then lay it out on a piece of parchment paper and cook that at 375 F for 25 minutes. Then I freeze them until I am ready to use them. They defrost super fast so you don’t have to take out way before your meal, which is good because I always decide meals at the last minute.
The other night I made chicken sausage with some shredded cheese on the cauliflower crust.
I like the sound of the cauliflower crust Christine though I can have wholegrain bread as one of my B options and cheese as one of my As. It will be nice to try it for a change
Let me know if you try it. It really is so delicious and I don’t even really like cauliflower!
I like cauliflower but don;t have a food processor. However, with Hubby’s pending op (when we eventually get a date) we will be getting something similar as he will only be able to eat ‘mush’ type food and soups for quite a while, and I can experiment then. Do you cook it first or pulverize it when raw, and how long will it keep in that state?
I pulverize it raw. I make all of the crusts at once, then freeze them. I found that one head of cauliflower makes 3 or 4 crusts. Now they sell “riced cauliflower” at the store. I have used it and it tastes fine except the frozen one has so much water it made the crusts a little more runny. It can be chopped in any way and I have done the crusts when I have pulverized it a lot and then again when it is still quite chunky. It still tastes good! The original recipe says to grate it using a cheese grater. That works but watch your fingers! It breaks apart so easily!
thank you.
Loose rings means a loss.
Sometimes, but my fingers swell so it’s hard to tell.
I judge mine by how loose my rings feel.