Falling into old habbits..

[ajcav062197]

I have been on induction many times in the last 6 years. I started June 22nd and have true to induction foods but find I am eating a more than aloted cheese, cream and dressing. I am trying to get my fats from other places like olive oil and butter but I keep creeping up on the amounts of cheese, cream and ranch dressing. (Also, I need a new dressing Litehouse has 2 carbs per T).

I am considering changing my coffee creamer to Mootopia and not keeping heavy cream in the house becuase after coffee I use it a lot of other beverages and desserts too.

My biggest consern is that i was 182 a couple of days ago and the past to days I am 183.

I know that it is early... I am just trying to get into some sort of routine.

AJ

[stacy3477]

Hi AJ!

I understand trying to cutoff bad habits quick...I really need to watch the diet soda I drink - I was up to 3 yesterday!

I only have a couple ideas. When I use ranch for dipping, I mix it with sour cream - 1C/2TBSP. I use blue cheese on my salads - 0C/2TBSP! Of course, you have to like blue cheese. Are you eating eggs? They're a great fat source.

I'm also doing everything I can to only weigh myself once a week. That scale is very tempting though...I never thought I'd say that!

Good luck!

[pinkfusion]

This might sound gross but if I need a dressing for salad I usually water down sugar-free mayo and put either nothing or maybe a dash (I mean a tiny smidge) of garlic in there. Usually just mayo only, though.

[JulieB]

Do you like Ceasar dressing? I find its pretty easy to find low-carb Ceasar and impossible to find low-carb/sugar-free ranch. I like the convenience of bottled dressings 'cause I don't have to make them, and they keep - but when I want Ranch, I use this recipe that Georgiana posted a while back (it is better than bottled, IMO):

Sugar Free Ranch Dressing
2 cloves garlic
1/2 teaspoon salt
1 cup homemade mayonnaise
1/4 cup sour cream ( could try buttermilk)
2 tablespoons minced parsley
2 tablespoons minced chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chefs knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, chives, scallion, vinegar, and pepper to taste.
If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 2 weeks.
Makes 1.5 cups
NOTE-use sour cream rather than buttermilk for induction

Can you do induction strictly for a week or 2? That might re-train your brain to stop overusing some limited ingredients...just a thought

[JulieB]

Originally Posted by pinkfusion

This might sound gross but if I need a dressing for salad I usually water down sugar-free mayo and put either nothing or maybe a dash (I mean a tiny smidge) of garlic in there. Usually just mayo only, though.

Not gross at all! My mom used to mix milk into mayo with a bit of salt & pepper for salad dressing - its still one of my favorites. Vary the seasonings for different flavours. Same can be done with sour cream (Watch the portions). PS-I use water rather than milk as I am not yet at Rung 2

[Divadevilsmom]

Speaking of bad habits....I have found myself "getting comfortable" again and have noticed that in the first week I was very cautious of measuring and weighing everything to ensure I never went of an alloted amount of cheese, veggies, salad, or dressing. I have almost completely stopped doing that. I just "eyeball" things now and assume that I am underneath my 20 grams. THAT"S HORRIBLE isn't it!

I am still loosing weight but I need to stop assuming I doing it accurately and start measuring again before I really let myself slip!

[JulieB]

Originally Posted by Divadevilsmom

... I was very cautious of measuring and weighing everything to ensure I never went of an alloted amount of cheese, veggies, salad, or dressing. I have almost completely stopped doing that. I just "eyeball" things now ...

I do that sometimes too - so I tested myself a bit this week - I tried cutting off 1oz of cheese from the block - then weighed it - 1.3 oz I had actually gotten pretty good at guesti-measuring for a while there, but I'm slipping from not measuring regularly enough. Back to the measuring cup/scales for me too