I started the Michael Thurmond 6 Week Makeover and am looking for some other tasty/interesting recipes to go with this program.
I WAS SO EXCITED TO FIND THIS FORUM BUT I NOTICED THERE HAS NOT BEEN ANY ENTRIES SINCE THE END OF 2001. I JUST READ ABOUT THIS DIET IN THE LATEST ISSUE OF FIRST MAGAZINE SO I FIGURE THERE WILL BE A NEW INTEREST. I WENT THRU THE CHECKLISTS AND MARKED ALL OF THE ROUND TYPE SECTION SO I KNOW I AM A NO. 1 - GRAINS 3 TIMES A DAY WITH THE USUAL 2 OZ. OF PROTEIN (PREFERABLY FISH). CAN ANYONE GIVE ME ANY OTHER DETAILS THAN THIS. I AM WAITING FOR THE BOOK TO COME IN AT THE LIBRARY BUT THAT COULD TAKE UP TO A MONTH. PLEASE SHARE - I KNOW THERE ARE NOT TO BE ANY DIET PRODUCTS BUT WHAT ELSE CAN I HAVE BESIDES 1/2 C.GRAIN(3X), 2 OZ. OF PROTEIN(6X), 1/2 C. OF FRUIT(3X) AND UNLIMITED VEGGIES. I WOULD REALLY APPRECIATE SOME RECIPES FOR THIS LEVEL TOO. I STARTED 2 DAYS AFTER EASTER AND HAVE LOST OVER 7 LBS. IN 3 DAYS!THANKS AND I HOPE I HEAR BACK. MY E-MAIL IS firstname.lastname@example.org thanks!!! Sharon
HELLO - IT'S ME SHARON WHO WROTE ABOVE. I JUST NOTICED THERE ARE SEVERAL PAGES BUT STILL NOT MANY WERE MADE LATELY TO THIS FORUM, BUT I AM STILL LOOKING FOR TYPE ONE (ROUND) DETAILS AND RECIPES. THANKS AGAIN, SHARON
Hi, everyone. I just purchased the program on ebay and it came yesterday. I am acclimating to how to live, because I am really determined to make this work. I already see that I am going to have difficulty with the very stringent rules on fat. I am used to the low-sodium because I was on the Rice Diet for several months years ago, but I really am worried about not being able to use low-cal salad dressing and a bit of fat to make things cook and be a bit tasty. I am trying to balance the good the diet will do against the fear of failure due to boring food. I just don't want to fail yet again! Cooking is a hobby, so I will have to adjust my thinking firmly on that. I am wondering if any of you on the program have gone "off the page" a bit, and if so, how it affected your progress. P.S. I found wonderful salt-free spice blends at www.penzeys.com. Check it out. I am also purchasing two cookbooks--one from the Heart Association and another for diabetics. Both indicated stringent low-fat, low-sugar, low-sodium, so I hope I can adapt the recipes. It looks like the key to this is PREPAREDNESS, and figuring out how to make it palatable. I am so interested in all your stories. Best wishes to all, Alyson