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Hesperis · #1 11-23-2005, 10:01 AM

I have looked for some examples of the menu's that maintainers eat and havn't found anyplace where food choices are posted. I am not even close to goal, still 30 lbs. to loose, but it is sooo slow. I would like to get an idea of what those of you who are maintaining eat. I seem to be maintaining at 30lbs above goal.

bkloots · #2 11-23-2005, 12:04 PM

HI, Deb. If there's anything I've learned in three years of Atkins it's that there's no one-size-fits-all answer. Still, most of us have spent time in Plateau Purgatory, so we know how you feel.

Every body has its own particular chemistry. If you're comfortable with LC eating, in a way that you believe you can sustain for life, then you are much better off, and in control, than with other "diets" you've tried, don't you think? So, first of all...stay the course.

I found that adding substantial fiber to my daily menu helped me a great deal when I got down to the last ten pounds. I eat a cereal made with wheat bran, ground flaxseed, and whey protein almost every morning. There are lots of variations on the basic recipe, but you can start with Maggie's Cereal on this site, and then adapt it to suit yourself. I aim for 20-26 gms of fiber daily--and that isn't easy to get with veggies alone.

That said, I definitely recommend eating lots of veggies. I stick mainly with green ones--salad greens and other salad veggies like cucumber and a little red onion, broccoli, zucchini and summer squash, green beans, etc. I eat frozen mixed berries, and strawberries or melon in season. All in moderation. I eat nuts quite often: pecans on the cereal, mixed nuts, and sunflower seeds on salad (that's not a nut, but you know what I mean).

These are all things you can eat NOW, of course, on OWL. The main point of OWL and maintenance is exploring variety and good nutrition with fresh foods. It doesn't require special cooking skills, but the menu can be improved if you actually like to cook. Check out the recipes on this site, or buy yourself a couple of low-carb cookbooks.

Really, there's no special menu. Eat what YOU like within the LC guidelines.

KCTinter · #3 11-23-2005, 12:08 PM

My husband is a diabetic. So a lot of my dishes are geared to that and not necessarily low carb. But plenty for me to eat. Here's my menu:

Turkey, no problem
Marcie's Brie/Cauli Mash instead of Potatoes (my family likes it!)
Gravy made with turkey broth and Xanthan Gum instead of flour
Cranberry Relish made with Splenda
Crusted Asparagus (recipe on this site . . . but I use frozen green beans instead of asparagus)
Orange jello made with knox gelatin & orange kool aid with pineapple and a few shredded carrots
For stuffing, I use Atkins's LC bread, corn bread, pork sausage, onions, red pepper, etc. mixed up with turkey broth . . . can't remember all the ingredients. I eat very little of this.
For the yams, I cook them the day before. About 45 minutes before serving, I put some Atkins Orange drink (the powder mixed with water), DaVinci's maple pancake syrup, butter, and orange zest in a fry pan. when butter's melted, add some Xanthan, mix up, then add yams. Just stir occasionally. I've kept this going stove top up to almost an hour on "warm" if there's a glitch in the turkey being done. Doesn't take up room in my oven either.

I make a regular pumpkin pie for the kids and this year I am trying Henry's Decadent Pecan Praline Pie for ME.

Have a wonderful (low carb!) Holiday!

As for rolls, I skip it and just make regular for everyone else. I may take a zucchini muffin out of the freezer, though, just for some "bread." (I think the recipe for this is on this site, too.

Oh, I also WILL have a glass or two of wine!

KCTinter · #4 11-23-2005, 12:13 PM

Oh! Let me add that I will take the time to eat my regular low carb breakfast. We eat the Feast around 2 . . . sorta lunch time and I am not famished. I also drink ALL my water that day. There's a lot of food. I take mostly turkey and a little of everything else.

KCTinter · #5 11-23-2005, 12:15 PM

Whoops. Sorry, I misread your post. I thought you were talking about Thanksgiving! Sigh. Barb, as usual, got it right!

bkloots · #6 11-23-2005, 02:22 PM

Love the T-day menu, Alida!

I'm also making a cauli-mash casserole--Fauxtatoes with cream cheese. I'll put shredded cheddar and bacon crumbles on top.

I'll treat myself to a glass of red wine--I know our host will serve the good stuff. And I'll probably have a taste of this and that from other people's contributions. Best of all, I'll eat a piece of pie. I hate the word "cheating" because I consider this an occasional lifestyle indulgence.

Judy · #7 11-24-2005, 01:18 AM

Deb, The short answer to your question is.........If you are not losing and not gaining then you are maintaining.......... Just consider your stall early practice. It's the slip sliding in maintenance that gets us. I'll be reasonably careful tomorrow, but overall I have got to put the brakes on, I've hit my five pound limit. Read my sig line. It's true, maintenance for the long haul is the hardest level.

hdyhouse · #8 12-05-2005, 07:58 PM

Deb, I am "maintaining" about 10-15 pounds from where I think I want to be. After years on the weight roller coaster, it is a thrill to not be going back up. I post my daily menu's on the 5 a day low carb club thread here http://www.lowcarbeating.com/bb/showthread.php?t=13180
I try to have a lot of variety from week to week. However, because of time constraints, I tend to have pretty much the same lunch each day for a week at work. Dinners tend to be about 3 different meals rotating each week. My attitude is that if it tastes good, I do not mind having the same thing several times during the week. It works for me but each person must find what is right for them.

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