Moderators: JeffN, f1jim, carolve, Heather McDougall
That seems like it would be really useful; I know the "learning curve" for effectively navigating and using the discussion board can be a steep one. Very kind of you! Isn't it fascinating how often skills we associate with our work or career would be quite applicable and useful to our efforts at "lifestyle development," but it doesn't occur to us to apply them? I've noticed the same thing myself. Framing your efforts here in the context of project management or facilitation seems like it could be very practical, relatable and emotionally grounding. I'm glad you felt successful in avoiding self-recrimination this week. Another exercise worth applying to the "slip" with peanuts (or other similar challenging instances) - try an "after-action review;" look at what happened, why it happened, and how it might be avoided or made to happen more successfully in the future. I think deep learning can happen within the context of struggle; challenges present us with ways to strengthen and fortify our practice going forward, and that has value. Enjoy the spring weather and have a wonderful week!VegSeekingFit wrote:Did a "walk-through" of Mark's opening post this week to show the resources shared and what the group is about. Also, showed how to navigate the forums (which can be confusing to folks - as it isn't like a "feed").
Noella wrote:At first, I wasn't sure exactly what to do with the barley, then I decided to make a barley pilaf with a flavour base of finely diced and sauteed onions, celery and carrots. This French flavour base is called mirepoix and it's 2 parts onion to 1 part celery and carrot. It's the start of many French dishes. It was delicious: real comfort food. Today I'm making a second hulled barley pilaf, this time with an Italian flavour base: Sofrito starts out like a French mirepoix, except you also add fennel, garlic and parsley. Tomorrow I'm going to make another barley pilaf using the Cajun cooking flavour base called the 'Holy Trinity'; it's the combination of 3 parts onion, 2 parts celery and 1 part bell pepper, paprika and cayenne. Next, I'm going to a Latin Cuisine Sofrito puree of onions, peppers, cilantro and garlic. I have GREAT success with making these flavour bases without using any butter or oil. I take my time to sauté over medium heat, sometimes I use a bit of water or lid on for a moment, if necessary, to ensure some moisture in the pan. I use a big wooden spoon. for stirring frequently; this seems key... Learning to cook using better cooking techniques has really helped me to succeed with MWL. The food tastes great when you stir some love into it!
That seems like and important observation, worth highlighting. Very true.Gimmelean wrote:At times it was difficult for me to be nice when well-intentioned people did their best to throw me off track or made unwelcome comments about my food choices. That’s the real world.
Those learning experiences are invaluable. I hope your trip home is smooth, safe and easy.Gimmelean wrote:Headed back home this week- back to work and my regular routine. I’ll miss the chaos a lot. From a MWL point of view, it was a quite a learning experience.
Now that you've experienced the result of that small experiment, your future choices can be informed by the new information, right? A lesson learned on the first pass is worth a lot going forward into the future.BambiS wrote:No, I went to the farmers market and bought my mom a small fruitcake and I did try it. It wasn’t that great, lesson learned.
That is such an important point! Well done using prep as a tool to support your efforts.Gimmelean wrote:I think I overcompensated and cooked so much this week because I know how important it is to have food ready before we get hungry and no longer make sound decisions or any decisions for that matter!
Return to Maximum Weight Loss Program
Users browsing this forum: No registered users and 6 guests