Posts by Nancy Cook4

Back when I was getting married, of course, I couldn't find any white lace stockings in my actual size.
Since there wasn't nearly as much variety back then as there is today, I suppose I had to get creative; my aunts actually suggested that I just take some plain cotton socks and soak them in some alkohol or maybe some bourbon, put them on, and just walk around the house like that, and honestly, I guess it actually worked.

Nancy Cook4 said:It would probably be a good idea to actually track your calories—both what you're eating and what you're burning—because if you're trying to lose fat, your output really does need to exceed your intake.

Now that I'm being more careful about it, I assume my burn is higher than my intake, and once I'm deep into the Zone, it'll definitely stay that way. I'm just using some budget-friendly heart rate monitor, so I suppose I'll take whatever it tells me at about 80% accuracy, I guess.
we'll see...

I just finished trying the apple slices drizzled in caramel with some fresh cheese, and I have to say, it was lovely—plus, I’m a huge fan of olive oil.
Still, I’m feeling a bit conflicted about certain ingredients featured in the Zone recipes, like calamari, almonds, sausage, bacon, or even feta...
I would honestly love to eat all of those if they were prepared according to their methods, especially since people claim this diet is great for lowering cholesterol and body fat, but looking at the chart in the link above, everything I actually want seems to be off-limits.
I have a checkup coming up before Christmas, so I was thinking about giving the Zone a shot, though perhaps incorporating those specific foods every once in a while.
What do you all think? Is that a viable approach, or should I just stick to my own "freestyle" way of eating and risk an uneven intake of nutrients?
I doubt I'll get any real guidance from my doctor, and as far as I know, there isn't really a specialized nutrition clinic I can turn to for advice.

Good grief... please don't start an argument over soy on my account. I'm not particularly fond of it, though I suppose smoked tofu is actually quite tasty—even if it is ridiculously overpriced. I remember calculating once that they were charging about $33 per pound, which feels like a waste when you could be buying much higher quality food for that kind of money.
I did attempt to make some at home once, and it turned out alright; I managed to get 40 ounces for roughly $2.75, which was quite a bargain, but I really have no intention of making soy a staple. I prefer sticking to fish and lean meats.
When it comes to what I should be avoiding, I tend to just follow the nutritional guidelines provided by this site:
http://www.mayoclinic.org/?sectio...=plan_prehrane

My doctor basically told me to move around a bit more and watch what I eat, acting as if it isn't a major concern, but in my opinion, if my levels are sitting at 6.5 right now, things could spiral pretty quickly. Plus, I don't exactly come from a line of healthy people—there’s a history of heart disease and diabetes in my family—and I have young kids depending on me, so I really don't want to end up sick.

I’ve been trying to get back into a routine lately, though I’ve been feeling a bit under the weather, so I haven't been as consistent as I'd like. I am going to try my best to hit the elliptical at least four times a week for about 30 to 45 minutes, aiming to keep my heart rate somewhere between 125 and 150. I actually enjoy this kind of exercise, but honestly, it feels a bit ridiculous that I'm restricted to just fresh cheese; I never intended to go overboard on the processed stuff anyway.
It isn't that I've become overweight—people actually tell me I look fine—but I do have some stubborn belly fat that seems to be purely genetic, and I suppose that bothers me more than it should.
I’ve had a Peloton sitting in my house for two years now without ever really committing to it, but I’m thinking about finally getting serious. That said, I notice there is a lot of meat and other items being recommended that I really shouldn't be touching, things like heavy cheeses, light mayo, almonds, or deli meats...
I find it hard to believe that cholesterol levels are supposed to drop when all of those foods are considered acceptable, though I guess I might give it a shot regardless.
My apologies, I tend to ramble on like this...

I recently found out my cholesterol is sitting at 6.5, so I’ve decided I really need to drop about 20 pounds by next summer.
Naturally, that means being disciplined with exercise and my diet, but I have certain habits that are honestly pretty hard to let go of. My plan is to stick to a very strict regimen leading up to Christmas just to see if I can actually move the needle—assuming my stress levels don't throw everything off—so that I can at least enjoy the holidays somewhat normally.

I have a huge weakness for olives, specifically those green salty ones; I suppose I could toss a few into my meals here and there, but I'm not entirely sure if that's a good idea.
Then there's honey. Given that my goal is weight loss, how much of it is actually permissible? I tend to stir it into my tea and I love spreading it over some fresh cottage cheese.
Also, if anyone has suggestions for healthy pizza toppings, I'd appreciate them, because I really don't want to sit there staring at everyone else eating while I pass. I was also wondering if smoked paprika is okay to use.
One more thing—is there any kind of hard cheese, like Gouda, that wouldn't be a total disaster, or am I strictly limited to soft cheeses now?

I think I can manage to give up most things and hopefully hit my weight goal, but I haven't been able to find much specific advice regarding these particular cravings.

I don't want to clutter up the board with yet another thread, but I found out yesterday that my cholesterol is sitting at a rather concerning 6.5. It’s a bit of a reality check, especially since I have a serious weakness for good food—even though I really should be sticking to a strict diet following my gallbladder surgery, though I suppose that's almost a secondary issue now.

I was wondering if anyone could suggest some decent spices or seasonings to use instead of salt or bouillon cubes? I’m trying to cut back on the sodium, but I have to admit, I tend to use far more than I probably should.
I also noticed that red meat is supposed to be kept to a minimum, so I was curious if horse meat is a viable option for more frequent meals? I've never been much of a fish person, though I realize I'll likely have to make an effort to incorporate more of it.