Wow, the new log in welcome screen tells me that my last visit to this site was on 4-24-04. And i'm sure that my last few visits were just to read. I haven't been dedicated to lcing for months!

The end result is that i've gained 5lbs. I started lcing in April of 2003 and rapidly lost 25 lbs. Then i got stuck for 8 weeks without losing anything and went off the plan for 4 months and gained 5 lbs. I came back in January and lost the 5 lbs and again got off the plan in April and gained the 5 lbs again.

I'm really tired of the 5 lbs, but most of all i'm really dissapointed in myself that i was 15 lbs away from my goal and gave up.

I want to say i'm back again...but i'm really skeptical.

My major problems these days is eating lots of salty foods like cheeses and processed meats like deli ham. And occassionally i've eaten whole wheat bread in the morning. And i've had pasta about 5 times. OH, but the biggest cheat in all these months has been TIRAMISU (again have had it about 5 times in the past three months). Does anyone know of a mock one?

Happy to report though that i never went back to my old ways of daily rice and beans and burgurs with fries and the Sunday pint of hagendaz.

Any advice for a third time will be greatly appreciated.

BY THE WAY I'M AT 160LBS, NOT 154. That's my goal one month from today.

To post this message was difficult, something about one message every 30 seconds?

__________________
Started 3/20/03 thru 9/2003
Restarted 1/2/04, this time i will finish what i started.

180-154-140

Yep. Barb's still here.

Welcome back.

What? Were you getting that status message while trying to post or something?

__________________
April

The face of a child can say a lot -- especially the mouth part of the face.

My Blog

I know how you feel. I was doining great and then left lcing back in April. I gained 8 pounds back during that time. I have returned just a few days ago and since then feel much better. It makes me wonder why I ever left. Oh well the past is the past and we just got to move forward and do the best that we can.

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Good luck all!!
Seesko


242/217/135 (pre-pregnancy)

254/234/150 (current)

Go Cubbies!!!

"What my mind can envision; my body can master!"

Boy, I sure understand what you mean about wanting to say you're back, but being skeptical. I'm afraid to say that I've started again, recommitted again -- and then tripping over my own bad habits and falling on my face (again). Doesn't it make you just want to lowcarb quietly in a corner someplace, and then come out when you feel a little more stable? I know I feel that way.

Kudos to you for being able to say where you are, and all kinds of good wishes for you as you begin again!

anya

Look at it as success that you've mostly stayed the same--and you still know what to do. "Generally" low-carb is better than losing it completely, and (unless it launches a major binge) a helping of tiramisu now and then won't kill you.

Although I'd like to lose that "last ten pounds" I truly believe my body has finally arrived at something like equilibrium, peace with itself. As long as I continue to exclude certain things--sugar, white flour products, starchy vegetables--I seem to be able to maintain what I've achieved so far.

Most important: exercise. I do it daily, including cardio, weight training, and fun activities (in my case, ice skating), with yoga thrown in for balance.

It's all about finding a lifestyle you can sustain.

__________________
Barb L.
Atkins since Jan 2003
Maintenance as of 4/05


My Fitday Journal

Curly, you wanna talk about hard?

Try gaining 20 pounds on vacation, coming home and gaining 20 more, and then all through the year (last year) gaining 20 more! Yep, I was 12 pounds from goal in Dec. 2002 and then totally lost it. :(

So, don't feel bad about 5 pounds!

But, I'm down 16 of those pounds now and have been doing pretty well this year. It's not going as fast as I'd like but it's going.

Just remember, we're here to help and are NOT judging you. We all have our difficulties to get past. It's all part of turning this "diet" into a "woe" - don't give up!

And yes, I do have a low carb tiramisu recipe...

MARCIE'S CLASSIC TIRAMISU

Cake Portion:

1/4 C sweet butter
4 oz. softened cream cheese
1 1/2 C pecan flour (whatever nut flour you have)
1/3 C Splenda
2 Eggs
2 tsp vanilla
1/4 tsp baking powder
1/2 tsp salt

Cream butter and cream cheese together. Add eggs, vanilla, baking powder, and salt. Mix completely. Add pecan flour and Splenda. Mix thoroughly.

Spread batter as evenly as possible on a well-greased baking sheet (a silicon Silpat pad is even better) in a thin layer a little more than an 1/8" thick.

Bake at 350 degrees for about 15 minutes or until completely baked through. Remove from oven and let cool.

Filling:

2 oz. strong, strong coffee (espresso is best)
6-8 oz. mascarpone (or cream cheese)
Sweetener of your choice (I use sf french vanilla syrup)
Whipped cream
Cocoa powder

To assemble tiramisu:

Cut cake into squares about 3" x 3" - you'll need 3 for each tiramisu. Mix mascarpone with sweetener until it is at the desired sweetness. I usually make mine pretty sweet because it compliments the less sweet cake squares.

Place one square on serving dish. Pour some of the espresso over entire surface but don't soak it too much. Use an eye dropper or pastry brush. Make sure it has enough for flavor but not enough to cause it to go soggy. Spread some of the mascarpone mixture over the cake square and repeat. You should have 3 layers of cake and two layers of mascarpone. Top with whipped cream and sprinkle with cocoa powder. This should yield 2 servings with possibly a little cake leftover.

Many traditional recipes include some type of liqueur often mixed with the espresso or the filling. I choose to leave it out but feel free to get creative. You could also flavor the mascarpone with various sf syrups and use fresh fruit instead of the espresso. Generally, the cake should be soften by some liquid. That's part of the texture of the dessert. If you omit the espresso, you can use a sf syrup or (if you're really splurging) a favorite liqueur.

NOTE: Make several batches of the "cake" part and keep them on hand already cut into 3" squares. Then, when you want some tiramisu, the hard part is done. You just bring them out, stack 'em up and you're set within 10 minutes.

Welcome back

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

This recipe sounds awesome. Dear Partner loves tiramisu so I will definitely be trying it out. Do you happen to know the carb count Marcie?

__________________
Renee
1/19/04
261/220/160
41 lbs off
60 lbs to goal



Race to 199 Challenge
Labor Day Challenge: Focusing on the Journey
Personal Goal: 199 by 12/31/05

Maybe we need an intensive-support forum for those of us who have started over several times. Whenever I come back (hmmm... is this the third or fourth time?) I feel like I don't belong in the "newbies" forum, but the "ongoing weightloss forum" feels like I'm jumping the gun a bit.

mmmm! that Tiramisu recipe sounds awesome!

Staci

Maybe we need an intensive-support forum for those of us who have started over several times. Whenever I come back (hmmm... is this the third or fourth time?) I feel like I don't belong in the "newbies" forum, but the "ongoing weightloss forum" feels like I'm jumping the gun a bit.


Staci you are absolutely right.......I am in the same position......For so long I have been "lurking" here. I have off and on so many times Ican't even remember anymore. This time i'm past induction and now doing owl...feel truly better now...Have re- comitted, doing better, and now know this time it will happen. Thank god for the DH with all the craziness that went on for the past year. He absolutely mhad no clue what program I'd be doing each way.

Thanks you guys. I've still not done 100%, but i'm doing better. I made lasagna the other day for my family (non-lcers) and i ate only the meat, ricotta and mozarella with cole slaw made with a tiny bit of splenda.

I'm still stuggling with the sweet cravings....i remember a time last year when i didn't have them.

My little brother came from Dominincan Republic with this candy that's made mainly from Milk, coconut and sugar (my favorite of all time). I hadn't eaten it for years. I asked my mom who live's in Domincian Rep. to please not send any, but she claims she forgot and sent one of 8 oz!. That night that i didn't eat the lasagna, i had half of the candy!

I don't know why i'm fessing up, but those are the facts. I just want to keep believing that i can do this. Gotta go drink some water.

__________________
Started 3/20/03 thru 9/2003
Restarted 1/2/04, this time i will finish what i started.

180-154-140

Boy, I've been on the "on again, off again" boat for too long myself. I just posted a "One Day at a Time" challenge as suggested by a few others. Come, join us, and we'll all help each other in our daily goals!

__________________
LC since 4/22/03

"Can't Means Won't"
"No matter where you go, there you are..."

(266)257/200.5/125
Preggo/Due May 7, 2005
Gained alot when I quit smoking
Preggo at 236.6/current 241.6--11 weeks

Glad to see some people in the same boat as me, I slid slowly but surely off the wagon while I was 5lbs away from goal. I kept exercising so it wasn't till I registered a 3lb sticky weight loss and my thighs had taken on a whole new consistency
Back now on Day 10 of the low carb renaissance and am loving the new site (that's how long I've been away) and will adjourn to the 'One Day at a Time' challenge post haste!!

Renee -

That's an old recipe and I don't have the papers handy. The pecan flour is a net of about 3 carbs per ounce. I would guess about 12 carbs for the pecan flour and the other cake ingred. are 16 so that would be 28 grams for the entire cake. Then you'd have to divide it based on how many squares. I think I got 8-9 squares.

The filling is a total of 10 carbs. Then you have to add the whipped cream on top.

I would say about 10 carbs of cake, 3 carbs of filling and 2 carbs of whipped cream for a total of 15 carbs per serving.

This is a loose estimate but fairly accurate without all my papers handy.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001