Atkins diet blog

Well 2 month anniversary was yesterday (atkins)…
Measurments are down 27.75 inches .. (can ya believe it??I cant)
315/279/165

I started this past Tuesday, and I have been drinking A LOT of water and have
been losing, also. I really think the water is the main thing. I aim for
around 80 oz. a day, sometimes more, I think I am flushing my system out
finally. I dont think the wine is a big deal, if you are following everything
else.
Good luck!
Paula

In a message dated 5/15/2004 1:33:40 PM Eastern Daylight Time,
oz_the_cat@… writes:
Marie’s Ranch (full fat)
Yep, love it!
Teresa

I started Induction Monday, no one laugh at me but I only want to
lose 15 lbs but I have been trying for a year and nothing works. I
have lost 2 lbs so far…
my biggest weakness is I HAVE to have a glass of wine with dinner, I
know this is a big no no, but I have started losing so what would it
hurt to see what happens…
I’m getting married June 15 and this extra 15 lbs would make a HUGE
difference in how I will look in my dress!
I really like to read everyone’s tips and successes and failures too,
we all have them…
thanks,
Terra
142/140/127 by June 15~

Does anyone use the My Atkins section of www.atkins.com ? I set up a recipe
box, menu, etc, but have been unable to log on since Tuesday. Had no problem
before. GRRRRRR.
I want to start tomorrow and was ready to print off my grocery list and now I
can’t access anything.

Hi all,
I just wanted to let you know about this low carb margarita and
daiquiri mix I found at the local liquor store/ Its only 4 carbs per
serving including the rum. 1 serving makes a pretty tall glass. They
are really good and worth saving your carbs for. Baha Bob is the
brand and they have a website.
Rachel
205.8/200/150
started May 3, 2004

I just recently came on board to the Atkins program. I started on
05/10/04 and I hit dark fuschia on my ketostix last night. I love
all the support you guys give and all the information you share. I
learned a few things during my sentence on the “Beach” and I would
like to share them with all of you.
First my information I am 5′6″ large frame (no really they have to
use the mens chart for me, me husband calls it “Thick German Stock”)
200/200/160. Ok enough about me.
Here are some tips I have learned:
Make suger free Jello following the soft set instructions and fold in
your Splenda whip cream. This will create a pudding like consistancy
and it tastes like a magical fluffy pillow! Add Hazelnut extract and
unsweetened Cocoa Powder to the Splenda whip cream and mix then add
some non-whipped Heavy cream and stir. You will get a carb free
sugar free chocolate mousse. Also did you know ground up hazelnuts
can be used in place of flour for any recipe? For low carb chicken
fingers use Kraft Parmesan Cheese instead of bread crumbs.
I hope some this is helpfull to some of you!! Happy losing!! =)
-If you want to make good use of your time, you’ve got to know what’s
most important and then give it all you’ve got. Lee Iacocca

During induction are we allowed to use Full Fat Cool Whip on our sugar free
jellos or do we have to use whipping cream? I am too lazy to whip it up myself.
LOL
Rhonda in TX

I am a Newbie to Atkins but I just came from South Beach (something
has to work the way they say it will LOL ) My husband and I
really enjoy chicken fingers and chicken cutlets and I was allowing
my husband (who, by the way is stick thin and can eat a pound of
cheese ravioli 3x’s a day and not gain an ounce GRRRRRRR!!) to
convince me that there arent enough carbs in the breadcrumb to make a
difference, LIES!! Anyway I came up with this little cheater and
thought I would share it.
When making chicken cutlets or chicken fingers simply substitute the
breadcrumb for seasoned parmesan cheese. The cheap kind works best
as it seems to be drier. Also if you are worried about cholestorol
you can use EggBeaters instead of eggs.
Prepare your chicken the way you would normally for fingers or
cutlets and you will barely know the difference.
Enjoy!!

I have read in the Atkins book that we cannot have salad dressing on
our salad during induction. I was wondering what you all put on
your salads to make them taste palatable?
Thank you,
Rhonda in TX