Simeons HCG protocol--July 2010

[wishbone]

just a recap for the newbies...
Wishbones Ride -

R1P2 - 40 days total (including loading)
start weight -243 end weight - 210
R1P3 - 27 days
start weight - 210 end weight - 210.5
I only had 1 day that I was out of leeway (212.5)
all other days were between 208.5 - 211.5
R2P2 - 38 days so far (including loading)
start weight - 211. weight after loading 217.5
this mornings weight - 188
I will probly do the max of 43 days...because of the calender and our plans for a vacation.

JAN

[dawnyama]

Originally Posted by paulabob

If you haven't been in ketosis for awhile, then these are the ketosis effects.

Otherwise, you would have those symptoms on the first two loading days when you took your hcg.

I've been mostly in ketosis for 3 years, but I did get a headache the first vlcd and a bit throughout the week. I'm guessing because the calories are so low (or my candida issues).

I've noticed that I have to drink a lot or I get dehydrated. From what I've read, when you are losing weight rapidly, your body needs a lot of water to help flush out the fat.

Anyone else waking up early? And tired early?

Oh, goodness girl! Yes to both of those!! I can hardly keep my eyes open past 10PM and am up at 7AM. Very unusual for me.

[RenoMom]

Originally Posted by wishbone

just a recap for the newbies...
Wishbones Ride -

R1P2 - 40 days total (including loading)
start weight -243 end weight - 210
R1P3 - 27 days
start weight - 210 end weight - 210.5
I only had 1 day that I was out of leeway (212.5)
all other days were between 208.5 - 211.5
R2P2 - 38 days so far (including loading)
start weight - 211. weight after loading 217.5
this mornings weight - 188
I will probly do the max of 43 days...because of the calender and our plans for a vacation.

JAN

So you only did 3 weeks in P# and then skipped Ph4. Do you think not doing Ph4 hindered your losses for your second round of Ph2?

[Ladidah]

Originally Posted by wishbone

just a recap for the newbies...
Wishbones Ride -

R1P2 - 40 days total (including loading)
start weight -243 end weight - 210
R1P3 - 27 days
start weight - 210 end weight - 210.5
I only had 1 day that I was out of leeway (212.5)
all other days were between 208.5 - 211.5
R2P2 - 38 days so far (including loading)
start weight - 211. weight after loading 217.5
this mornings weight - 188
I will probly do the max of 43 days...because of the calender and our plans for a vacation.

JAN

That is wonderful! So not doing P4 doesn't seem to have hurt your stabilization in P3 or your R2 loss.

[wishbone]

Originally Posted by RenoMom

So you only did 3 weeks in P# and then skipped Ph4. Do you think not doing Ph4 hindered your losses for your second round of Ph2?

Possibly....I posted earlier that I planned on doing a P4 this time around. I was just so caught up in "the wanting to lose" that I went right back to P2. I have done this so "weight loss game" so many dang times....that I decided...DON'T SCREW IT UP AGAIN!!!

1st round was 33 pounds.
2nd round so far...29.5 if I include the loading weight, 23 if I do not.
ALTHO....I had NO PROBLEMS STABILIZING IN P3. I want to be able to do a bigger variety of carbs in my end lifestyle. Not the breads, rice, pasta...never have been big on that. But the carbier veges. Some low carb tortillas. And maybe an occasional hamburger bun.

JAN

[Kimberli33]

Originally Posted by paulabob

If you haven't been in ketosis for awhile, then these are the ketosis effects.

Otherwise, you would have those symptoms on the first two loading days when you took your hcg.

I've been mostly in ketosis for 3 years, but I did get a headache the first vlcd and a bit throughout the week. I'm guessing because the calories are so low (or my candida issues).

I've noticed that I have to drink a lot or I get dehydrated. From what I've read, when you are losing weight rapidly, your body needs a lot of water to help flush out the fat.

Anyone else waking up early? And tired early?

No ketosis for probably 3-4 months

[wishbone]

I really believe the PURPOSE of P4 is to teach/reteach us normal eating patterns. To teach us that's ok to occasionaly splurge on a meals/food. But to do it with a degree of intelligence. Plan It. Do It. Adjust It. Slender people overeat also....they just don't continue to do it!!! It takes dicipline. If you know you are going out to dinner...you usually know the day ahead of time. Lighten up...go to that dinner...lighten up the next day. We cannot have the mindset of...gosh! I blew it!!!
Everyone of us has to get past that. If we have the dicipline to do this in this 1st place...then we have definately earned the desire to stay there.

JAN

[RenoMom]

Originally Posted by wishbone

Possibly....I posted earlier that I planned on doing a P4 this time around. I was just so caught up in "the wanting to lose" that I went right back to P2. I have done this so "weight loss game" so many dang times....that I decided...DON'T SCREW IT UP AGAIN!!!

1st round was 33 pounds.
2nd round so far...29.5 if I include the loading weight, 23 if I do not.
ALTHO....I had NO PROBLEMS STABILIZING IN P3. I want to be able to do a bigger variety of carbs in my end lifestyle. Not the breads, rice, pasta...never have been big on that. But the carbier veges. Some low carb tortillas. And maybe an occasional hamburger bun.

JAN

Awesome!!!

[hcground1]

Gracie - How's P4 going for you? I'd love to know what kind of things you included and how your weight may have been affected. There are a few of us moving into P4 now/soon and I think we'd all love a bit of advice!

[hcground1]

I actually messed up! I moved into P4 a day early and hope it doesn't mess anything up. I only introduced one thing at breakfast, and nothing else for the rest of the day. I had soaked oatmeal this morning with toasted walnuts and pecans and a roasted peach on top. It was soooo good. I really hope oats will be friendly to me in the AM!

[Tyl]

Originally Posted by hcground1

I actually messed up! I moved into P4 a day early and hope it doesn't mess anything up. I only introduced one thing at breakfast, and nothing else for the rest of the day. I had soaked oatmeal this morning with toasted walnuts and pecans and a roasted peach on top. It was soooo good. I really hope oats will be friendly to me in the AM!

yummo. i'm starting on wed. i am going to start with a lc tortilla. maybe half of one. i'm going to have to decrease my fat which has been pretty darn high LOL. i'm nervous.

[hcground1]

Originally Posted by chantyl03

yummo. i'm starting on wed. i am going to start with a lc tortilla. maybe half of one. i'm going to have to decrease my fat which has been pretty darn high LOL. i'm nervous.

You know, I am so glad to not be doing the high fat thing anymore! I really hate it. It's so hard for me to find high fat stuff to eat without dairy. I love me the grains, low fat meats like chicken and fish, and loads of fruits and veggies. (Probably comes from growing up with a garden that's more than half an acre!) That's really what I enjoy, so I'm hoping I don't have problems with staying stable now in P4. I made some gf crackers today for our upcoming road trip, hope I can actually eat them!

[Kimberli33]

Originally Posted by wishbone

I really believe the PURPOSE of P4 is to teach/reteach us normal eating patterns. To teach us that's ok to occasionaly splurge on a meals/food. But to do it with a degree of intelligence. Plan It. Do It. Adjust It. Slender people overeat also....they just don't continue to do it!!! It takes dicipline. If you know you are going out to dinner...you usually know the day ahead of time. Lighten up...go to that dinner...lighten up the next day. We cannot have the mindset of...gosh! I blew it!!!
Everyone of us has to get past that. If we have the dicipline to do this in this 1st place...then we have definately earned the desire to stay there.

JAN

I so agree with this

[PaisleyMae]

Hey guys Had another disappointing weigh-in today...+0.6...I had to weigh a lot earlier (like 5 hours) than normal which I know is probably the reason, but oyyyyyyyyye! I have only lost 2.2 lb in the last week and it is hard to not be frustrated

[wishbone]

Sunflower Seed Crackers
1 cup shelled sunflower seeds
1/2 cup grated Parmesan cheese
1/4 cup water
*Extra sunflower seeds (optional for topping)

Preheat the oven to 325°F-160°C. Put the sunflower seeds and Parmesan in a food processor and process until the sunflower seeds are a fine meal. Add the water, and pulse until the dough is well blended, soft and sticky. Cover a cookie sheet with a piece of parchment paper. Roll the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough. Use a rolling pin or your hands to press the dough into as thin and even a sheet as you can get. Take the time to get the dough quiet thin--the thinner the better, so long as there are no holes in the dough. Peel off the top layer of parchment, then use a pizza cutter to score the dough into cracker shapes. Bake for 28-30 minutes, or until evenly browned. Peel off the parchment, break alone the scored lines, and let the crackers cool. Store them in a container with a tight lid. *Option: Before baking press additional sunflower seeds into the batter for an extra crunch.

NUTRITIONAL INFO:
One batch is 6 dozen: Each cracker = trace of carbohydrates, a trace of fiber, and 1 gram of protein.
The whole batch = 13 grams of digestible carbohydrates.

Pinwheel Crackers
Ingredients:
1/4 cup butter, softened at room temperature
8 ounces finely crumbled blue cheese
1 1/2 cup blanched almond flour
1/2 cup finely chopped walnuts
Pinch of Iodized sea salt (optional)
Egg, (for egg wash)

In a large mixing bowl, use a mixer to beat butter and cheese until smooth. Add almond flour, and salt and mix until well-combined. Dump the dough onto a piece of parchment or a greased piece of plastic wrap, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

I make a huge batch of these and bring them everywhere. These are perfect for camping trip, days at the park or zoo...you name it! Throw them in your bag and go.

When I see parents feeding their children Goldfish Crackers, I want to say, STOP, you are filling them with trans-fats and hurting their brain!


Goldfish Crackers
INGREDIENTS in Store-bought GOLDFISH CRACKERS: *Bold = Trans-Fat!
Unbleached enriched wheat flour [flour, niacin, reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], cheddar cheese [(pasteurized milk, cheese culture, salt, enzymes), water, salt], partially hydrogenated vegetable shortening (canola, soybean, cottonseed and/or sunflower oils), contains 2 percent or less of: salt, yeast, sugar, yeast extract, leavening (baking soda, monocalcium phosphate), spices, annatto (color), and onion powder.

Try this instead!
• 1 1/2 cups of finely shredded cheddar cheese
• 1 1/2 cups of almond flour
• 1/4 teaspoon of iodized sea salt
• about 3 tablespoons of cold water to hold the dough together

Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender. Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball or two. Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet. Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Using a pizza cutter or knife, score the dough into squares, OR if you buy a Goldfish cookie cutter, that would be cuter (I don't have one, yet. Bake for 25 minutes, or until crackers are browned. The darker, the crispier.

Almond Flour Crackers
ALMOND FLOUR CRACKERS

1 1/4 cup blanched almond flour
1/8 tsp. sea salt
1/4 tsp. baking soda
1/2 cup freshly grated cheddar cheese
1 1/2 T olive oil
1 large egg

Preheat oven to 350F. Grate 1/2 cup cheddar cheese.


In a medium-sized bowl, combine almond flour, salt, baking soda and cheese. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.

Cut two pieces of parchment paper the size of your baking sheet. Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.) Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet. (It's fairly important to roll it out the same thickness or the thinner pieces will burn.)

Remove top parchment and cut dough into pieces 2 inches square using a pizza cutter. Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.

Preheat oven to 350F. Grate 1/2 cup cheddar cheese.

In a medium-sized bowl, combine almond flour, salt, baking soda and cheese. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.


Cut two pieces of parchment paper the size of your baking sheet. Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.) Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet. (It's fairly important to roll it out the same thickness or the thinner pieces will burn.)

Remove top parchment and cut dough into pieces 2 inches square using a pizza cutter. Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.

hcground1 - these would be gluten free would'nt they? Maybe something here sounds good to you...and P3/P4 friendly also.

JAN

[wishbone]

Gracie -I saved my strawberries for desert tonight...and have never tried your crack coco.
I have a piece in the freezer right now. Gonna dip it in the strawberries!!! I'm so excited!!! Even measured it out and everything. 1T, 4 drops of sweetzfree, took about 5 tsp of water to smooth it out. The local Hy Vee brand. O net carbs on this coco, rather than Hersheys, and 15 cal/T. .5 g fat

[hcground1]

Jan - Thanks for the recipes! They look really good. The only problem is that I don't do well with dairy (cheese) or eggs...
I could probably replace the egg easily enough, but the crackers I made today have no starch in them. They wouldn't be P3 friendly because I used sunflower seeds, and other grains, but I won't need to worry about that now (hopefully) for at least 6 more weeks! They wound up tasting quite close to wheat thins, which was unintentional, but welcome.
Hopefully P4 will wind up being as easy as P3.

[Tyl]

Originally Posted by hcground1

Jan - Thanks for the recipes! They look really good. The only problem is that I don't do well with dairy (cheese) or eggs...
I could probably replace the egg easily enough, but the crackers I made today have no starch in them. They wouldn't be P3 friendly because I used sunflower seeds, and other grains, but I won't need to worry about that now (hopefully) for at least 6 more weeks! They wound up tasting quite close to wheat thins, which was unintentional, but welcome.
Hopefully P4 will wind up being as easy as P3.

alot of dehydrator recipes are dairy free. i want to try crackers and cookies and a couple of other recipes.

[hcground1]

So, I thought I'd post this recipe for really yummy (and super healthy) dinner I made tonight. It's so hearty and delish. The whole family loved it!!!

* 2 tablespoons olive oil
* 8 cloves garlic, crushed and minced
* 1 large onion, roughly chopped
* 1 small eggplant, cubed
* 1 lb lean ground turkey
* 1 small or 1/2 large head of cauliflower
* 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
* 3 to 4 small zucchini, cut into 1/4-inch slices
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1/4 teaspoon dried leaf thyme
* 2 tablespoons dried parsley

Preparation:
In a large pot, heat olive oil over medium heat. Add garlic and onions and cook for a few minutes, till onions are getting soft. Add cauliflower and ground turkey and cook, stirring often, until turkey is mostly cooked through. Season with salt and pepper. Add eggplant; stir until coated with oil. Cover and cook for a few minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Season to taste, and enjoy!

[hcground1]

Originally Posted by chantyl03

alot of dehydrator recipes are dairy free. i want to try crackers and cookies and a couple of other recipes.

I don't have a dehydrator, but I would love one. Can you make fruit leather with one? The kids would love that!

[mybigbutt]

Just had the strawberry sorbet. Wow, that was awesome!!

[hellsbelles]

paisley - I had a week like that, maybe my second week. Don't give up, stick with it. It will come off. You may have a whoosh soon. I had one after a few day of smaller losses. In fact, if I look back at my chart there was a week where I would lose a little every other day and then more than a pound one day during the week. Are you measuring? I found that when I wasn't losing as quick on the scale I was losing inches. Maybe that's happening to you too?

[Tyl]

Originally Posted by hcground1

I don't have a dehydrator, but I would love one. Can you make fruit leather with one? The kids would love that!

you sure can! if you have an Aldi near by they are currently on sale for 20 bucks.

[hcground1]

Originally Posted by chantyl03

you sure can! if you have an Aldi near by they are currently on sale for 20 bucks.

I must not because I have never heard of Aldi!

[Tyl]

Originally Posted by hcground1

I must not because I have never heard of Aldi!

lol i hadn't heard of it until recently...they just moved into the area a few months ago.

[PaisleyMae]

Originally Posted by hellsbelles

paisley - I had a week like that, maybe my second week. Don't give up, stick with it. It will come off. You may have a whoosh soon. I had one after a few day of smaller losses. In fact, if I look back at my chart there was a week where I would lose a little every other day and then more than a pound one day during the week. Are you measuring? I found that when I wasn't losing as quick on the scale I was losing inches. Maybe that's happening to you too?

Thanks belles I did lose some inches last week and I am going to hang on for sure, I have just been frustrated tonight...

[hcground1]

I should look into getting one though, because I make my own granola and soak my nuts, and they both need to be dried in the oven which takes a long time, and ties up my oven. Plus, I'd love to start drying my own fruits, it would save some serious $ I'm thinking!

[hcground1]

Lee Anne, I'm sorry you're having such a tough time. I know it'll get better, but it is very frustrating not to have the satisfaction of the scale moving in big ways. Hang in there...

[walkingwoman]

Dried strawberries, apples and tomatoes are yummy too

I made a shishkebab with my dinner apple and grilled it. Perfection.

[PaisleyMae]

Originally Posted by hcground1

Lee Anne, I'm sorry you're having such a tough time. I know it'll get better, but it is very frustrating not to have the satisfaction of the scale moving in big ways. Hang in there...

Thanks girl RAAAAAAAWR it finally really got to me today after I made my last vlog and tried to stay positive. I am thinking TOM may be on the way, so we'll see...