I was surprised by the reaction since I was looking at it myself. Aside from the Dr. Oz connection that seemed to set people off, the big problem most had with it was the lack of carbs, meats, and fats. Well, that and the claim of losing 10 lbs. per week. I take that particular claim with a grain of salt, myself, but I've learned enough over the years to have a pretty good idea what's healthy and what isn't. Now, whether I do what I know....that's another story.
The basic idea is to eliminate processed foods and eat whole foods, with the added twist of nearly (but not quite) eliminating meats and dairy products, too. The plan calls for getting your proteins from green veggies and beans/legumes. It allows for a couple of small servings of meat and dairy per week as well. The idea is to eat veggies and fruit....as much as you want....no calorie counting. While the vegetarian/vegan lifestyle is not for me, I don't understand why this diet raised such a fuss. Vegetarians tend to be very healthy people.
One salad into it and Meg admitted it wasn't going to happen for her. My girl is too much of a carnivore...and she's not exactly a fan of veggies unless they are the starchy ones. I'm going to give it a go with a one modification. I'm all for the mass quantities of veggies, but I'm going to allow lean meat with dinner.
Yesterday was my follow-up appointment with the neurologist for the neuropathy I've been having off and on in my hands and feet since Christmas. If you've been around for a while you know I went through a bunch of tests last month.
So, what did they learn? It's not caused by diabetes, MS or vitamin B-12 deficiency, which are the main culprits (when a culprit can be identified). In the majority of neuropathy cases the cause is never identified. That's where I am. For now all I am to do is continue taking the meds, which seem to be helping, drink more water and get more exercise to force blood flow into the extremities.
Getting my hair done today. Yea! I get keratin treatments to straighten my super curly, frizz-prone hair. They last a fairly long time with proper care....using sulfate-free products and only washing every other day. I've been able to go 4-5 months with ease. This time, however, I'm at the 7 month mark and it takes a lot to make it look presentable. You know how a perm looks as it grows out....straight hair growing in with curl on the end? Reverse that and you've got what I'm dealing with....a good three inches of thick curl with straight after that. Ugh!
Going for color and a cut today, too. Can't wait to see what we come up with.
This cool, wet weather leaves a lot to be desired. School's been done for over a week and I haven't been in the pool yet. I don't even have all my flowers planted or all the flower beds weeded. I am thrilled with tomorrow's forecast, though.....sunny and a high of 78 degrees. Absolutely perfect for a concert. And since I happen to be going to see my favorite, Toby Keith, tomorrow, that's good news! Every other year I've gone it's been August or September and the temperature's been 90 or above.
The hubby is home today. It's probably his last Friday home. Work is finally picking up and next week he's going to another site before starting his own project the following week. So glad for that. Not that he won't be around as much, but for the overtime. It has been a lean winter. The company really struggled to keep all the employees working even though it was their worst winter ever.
I have to share this recipe for a healthy (well...healthier) chicken burger I saw in Spry Magazine. You can find it and 29 more healthy burger variations at Spryliving.com
Peach BBQ Chicken Burgers
1/4 cup onion, minced
1/2 tsp. kosher salt, divided
4 large, ripe peaches, peeled and chopped OR 2 cups frozen peaches, thawed and liquid reserved
2 tbsp. brown sugar
2 small tomatoes, seeded and diced
1 tbsp. apple cider vinegar
1 tsp. minced chipotle peppers in adobo sauce
2 tbsp. cilantro, minced
2 tbsp freshly squeezed lemon juice
1 lb. ground chicken breast
Sauce: Heat oil over medium heat in a saucepan. Add onion and 1/4 tsp. kosher salt, cook until softened. Add peaches (and juice if using frozen peaches) and tomatoes, cook until peaches are mostly softened. Stir in vinegar, brown sugar and chipotle peppers, cook for about 5 minutes. Remove from heat; stir in cilantro, lemon juice and remaining salt, and allow to cool. Blend to desired consistency in blender or food processor. Return mixture to pan, reduce heat to low, and simmer for 15 minutes.
Burgers: Combine chicken with about 1/3 cup of the sauce and mix well. Divide evenly into 4 patties and cook using desired method. Cook until meat thermometer registers 165. Serve on whole grain buns, top with sauce, lettuce, and cheese.
Per serving: 310 calories, 10 g fat, 65 mg chol., 17 g protein, 27 carbs, 3 g fiber, 310 mg sodium