Thoughts I had today while reading posts:

Too bad we can't pay the pizza delivery guy or our favorite Chinese restaurants a monthly fee NOT to deliver food to our homes. It would work like this; you would walk into your favorite place and say, " Here is 20 dollars. No matter what I say or do, no matter who calls, no matter how much I beg or cry or scream or curse, DO NOT deliver to 123 Main street for the next 30 days" It would be cheaper and save us a carb hangover in the morning. And they would be guaranteed a tidy profit.

I am going out on a limb here and might make some people mad or sound like your granny but....I think a lot of people's food/diet issues come from not knowing how to cook from scratch. Really cook from scratch. As in take a hunk of protein, some vegetables, fat, herbs spices and maybe a starch, if your not a low carber, and put a meal on the table.
Either people think it is too hard, think it takes too long or simply don't know how. I often work 10 hours a day but always cook when I get home. The meals can be very simple but they always taste great. I always keep something frozen for back up but rarely use it. But if your taste buds are askew from too much fast food and even home cooked convenience foods those simple fresh meals may take an adjustment and make it harder to stay on plan. You opt for fast food or crave junk more often. IMHO.
Lots of folks I know turn out something very tasty every night, but rarely do it without opening a can of soup, or a ripping open a pouch or bag of something, or mixing a box of something else with their basic ingredients. It's fast and easy but is that really cooking? Instead of learning how to roast a great chicken, or on a weekday splitting it open a broiling it or doing a "Chicken Under a Brick" type presentation which is quick and easy we stick the breast in some soup and add rice etc.... Again can they switch gears to cooking clean simple foods without lots of manufactured ingredients. I think those that can't have a harder time. Not impossible, just harder because it is harder to control ingredients and what goes in our mouths. Plus we waste a lot of time and money hunting down substitute manufactured ingredients. OK off soapbox before I get a nosebleed!

We never ate casseroles growing up, I don't know why. Never. I never ate a casserole until I got married and had to learn how as that's what my ex ate growing up. His favorite dish was Tuna Noodle Casserole.
My mom is visiting. I just asked her why we didn't eat casseroles growing up -- my dad didn't like to eat anything when he couldn't identify all the bits--
Anyway I taught my boys to cook and sent them off in the world with a set of pots and pans and a cook book. Their SO's LOVE me!
Everyone should have one of these when they first learn to cook. I still reference both my editions (I am on my second copy of the 70's edition having worn out the first) I should confess I prefer the version from the 70's. But then I am a version from the 70's myself!
New Edition

70's Edition still available from Amazon. I however am no longer available from Amazon!