Posts by wetmosaic

B: Veggie sausage, egg beaters and salsa in a whole wheat tortilla - 190

L: Chicken fiesta salad (basically just grilled chicken salad w/spicy salsa and a dollop of sour cream) - 220

S: Plain nonfat yogurt w/Splenda - 80, handful of almonds - 90

D: Thai peanut turkey burger (open faced, topped w/chopped salad and chile-lime vinaigrette) - 468, 5-spice sweet potato fries - 130, roasted asparagus - 30, light beer - 95

S: Cheesecake (197) - it was the last slice, but that's okay. I'll be having delicious, sugary, fattening pie on Thursday!

Total: 1500

Original Post by chrissy1988:

Original Post by wetmosaic:

Original Post by chrissy1988:

wetmosaic: where did you get the cheesecake? 

It's a Cook's Illustrated recipe that I modified. The crust is a dusting of sugar-free cookie crumbs, used neufchatel for the batter, and also a sugar substitute called Sweet Simplicity (granulated erythritol). It came out really rich and creamy, no aftertaste from the sweetener, and I'm just hoping I can get another slice before my bf eats it all, because he has no clue it's "diet" cheesecake.

can i have the recipe?

For sure!

Ingredients

• 1 tablespoon light margarine
• 1 oz sugar-free shortbread cookies, crushed 
• 16 oz Philadelphia neufchatel
• 1/2 cups plus 1/2 tbsp Sweet Simplicity
• 2 large eggs
• 1/2 tsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 tbsp evaporated nonfat milk(this was cream in the original)
• 1 1/2 tbsp reduced fat sour cream

Directions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. Grease the bottom and sides with the margarine. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil, and set in large roasting pan. Bring kettle of water to boil for water bath.
   
   
2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.) Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.
   
   
3. Pour batter into prepared pan. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)

The recipe as stated serves 8 and is just under 200 cals per serving, but that's because of the neufchatel (I just used what I had on hand). If you used a nonfat cream cheese, you'd get a cake with around 100 cals per serving. Also, I used Murray's cookies for the "crust," but you could use plain old graham cracker crumbs if you wanted. There's so little of it in the recipe that it wouldn't make much difference in the calories.

Ohhhhh!  Let me give you a hint about the cranberries.  I am a chef and have been cooking turkey and all the sides for years.  My cranberries are famous.  I buy fresh berries and add crazins and dry sour cherries.  It may sound odd but keep reading.  Then you only add orange juice for the liquid.  I use fresh juice and try to  keep the sugar to a minimum.  Sweeten to taste.  I like it a bit tart as there is so much sweet stuff it is a nice break.  Throw in on cinnamon stick.  Simmer.  Remove the cinnamon stick when the berries start to break apart.  The dry berries and cherries will be soft and sweet by now.  Adjust the sugar so it is right for you and throw in a good dash of Frambroise, raspberry liqueur.  I have made an art out of the season and I hope this will interest you and serve you well.

Happy Thanksgiving

That sounds delicious! I do something similar with my own cranberries, except I mix in a combo of dried fruit (apricots, pineapple, etc, whatever's in the bag) and fresh fruit (diced pears, apples) instead of craisins and cherries, and then stir in some toasted chopped walnuts at the end. With all the warm spices, and chunks of fruit, it comes out more like a chutney, but it's soooo good. Maybe this year I'll take a cue from you and try a touch of liqueur? Sounds amazing!

As for the turkey, I typically brine it (brining time is based on weight of the bird) in a solution with kosher salt, brown sugar, herbs and big chunks of crushed oranges and lemons. I then allow the bird to dry out in the fridge uncovered on a rack for about half a day or so, to help the skin crisp in the oven. Right before it goes into the oven, I rub the whole bird with butter, inside and out, lightly salt and pepper every inch, fill the cavities with stuffing, press herb butter under the skin around the breast, and roast away. It never takes as long as it should to cook because of the brining, and it comes out extremely moist and juicy, well-seasoned all the way through and better than any turkey I've ever had elsewhere - and the drippings make excellent gravy. When I started doing my turkey this way, I finally began to eat the white meat instead of always sticking with dark meat. I've had fried turkey and I know lots of people like it, but when I had it, it was really dry and bland. Anyway, that's how I do it!

B: Spanish tortilla (292), chicken apple sausage (210), 2 slices cinnamon toast (93), coffee

L: Peanut butter and banana sandwich (192), cup of low fat milk (103)

S: (more like an appetizer, really) Bacon-wrapped shrimp skewer (128)

D: Prime rib w/garlic-horseradish crust (291), turnip gratin (185), roasted green beans (22), white wine (4 oz, 97)

S: Cheesecake (197)

Total: 1810

I was so tempted to bail on the gym today. I finally had to break out some pictures of my muse, Eva Mendes, to inspire me to get my butt in gear. She works every time!

B: Vanilla Coke protein shake (224). This was interesting - I got the recipe off a website called Project Swole. It tasted fine, like a float, but I probably won't make it again. It was just odd. I guess it felt too much like drinking soda for breakfast.

S: Large honey crisp apple (110)

L: Lunch pretty much sucked. I've been eating the same soup for lunch most of the week, and today I think I finally got tired of it; sipped a little, but couldn't really eat it. It tasted fine, but I just didn't want it. I ended up pouring it out and having some yogurt.

S: Plain nonfat yogurt (80) w/splenda and chopped fresh strawberries (25)

S: Glass of white wine (6oz, 145)

D: Pan-seared salmon (7 oz, 309), pasta alfredo w/red peppers and feta cheese  (used Dreamfields low-carb pasta for this, which was excellent - 456), roasted asparagus (42)

Will probably have some peanut butter toast and tea if I want a snack later.

Total: 1362

Ditto what Chrissy has already said. Smart lady.

Original Post by deejay12:

I was not anorexic and am not recovering from anorexia, i restricted calories for 2 weeks for gods sakes not 2months, please tell me how that is anorexic, I went hospital due to the lack of energy i had and quickly hit my calories up to about 1300, and continued to lose weight, so yes.. no damage was done to my metabolism obviously

Anorexia is not about a time frame. It's about a way of eating, and how one regards one's own body. You had to go into the hospital because you weren't eating enough, for goodness' sake. I'm not the one who implied you were anorexic,although one of the people who did is a recovering anorexic, which should probably tell you something about yourself. The fact that you were still losing weight when you got out of the hospital doesn't mean that there was "no damage done," and the fact that you think you've only hurt yourself if you stop losing weight is a little sickening. I'm just going by what you've said in your own posts. You also said:

"i have been told by doctor to stay at light activity/moderate or sedentary for the time being as i strained my self too much while i was heavily dieting, even though it didn't stuff up my metabolism and didnt go into starvation mode."

And now you say that you have a trial coming up for a sports team? Didn't your doctor tell you to cut back on activity while your body recovers? How do you have the energy for that kind of training while eating so little?

Comments were made about the diet plan you posted because it was basically nothing but nonfat yogurt, fruit and a couple of turkey sandwiches; I think there may have also been oatmeal. There is very little (if any) fat there. There's none in the yogurt, or the fruit, or oatmeal, and probably not very much in the turkey either, since it's probably low-fat turkey breast. So, unless you're smearing your bread with butter or not telling us the whole story, no, you're not getting enough fat if this is how you eat on a daily basis. You asked for comments and you got them, so don't just write them off because we didn't all ooo and ahh about how you're getting "only 1300 calories." You already know you're supposed to be eating more, or you wouldn't have said that you were trying to work your way up to 1900 calories.

I know I'm not a perfect eater. No one is. All any of us can do is try to be healthy. But you're underweight, and I think you know it. I also get the impression that you're proud it, and I don't think that's okay. Like I said, my own nephew (who's about your age and height) is really active in soccer and baseball (not rugby like you, but still), and he still eats at least twice what you do, even with his allergies to fish and nuts. I'd be extremely concerned if he started eating like you. Anyway, that's all I have to say about it.

B: Chocolate-espresso protein shake (158)

S: Large honey crisp apple (110)

L: Mushroom brie soup (208), broccoli slaw salad w/chicken and ff ranch (118)

S: 1/2 pack of peanuts (160)

D: Creole shrimp (312), cheese grits (119), broccoli w/light margarine (105), light beer (the remainder of the bottle I used when cooking the shrimp, 60)

S: Ice cream float (80), popcorn (90)

Total: 1520

B: Chocolate-Espresso protein shake (240)

L: White bean soup w/chicken and bacon (202)

S: Apple slices (72) w/cream-cheese peanut butter dip (45)

D: Oven-fried catfish tacos w/chipotle slaw and crumbled feta cheese (2 tacos, 350 cals each)

S: Not really a snack, but it was still nice to relax with a glass of red wine (140)

Total: 1399

Edit - While double checking my recipe (thought the cals seemed off) I realized  that I'd used the wrong ingredient code for the catfish (used the code for fried not fresh), and totally overestimated the calories, so they actually came out to only just under 300 cals each. Fudge.

Original Post by emmabrody:
My eating disorder is really focusing on sugar at the moment, the UK recommendations for teens is 105g a day but I still panic that it is too much. I think my ED just has to obsess about something though.

Do you all think 105g sugar a day (mostly refined I admit) is ok?

I think the source of the sugar is more important than the level of sugar you consume. Most foods have some sugar in them, but you'll get more nutritional bang for your buck by eating a banana or an orange instead of a candy bar or piece of cake, but I think you probably know that. So, perhaps the level of sugar you're consuming is less worrying to you than the sources? Personally, I try to watch my sugar intake because doing so helps me avoid peaks and valleys in my energy level throughout the day, and also because limiting refined sugars is a good way of avoiding unnecessary calories. There's so much extra stuff added to foods nowadays, there is certainly merit in wanting to monitor one's sugar intake, the same as there is in watching excess salt or fats. However, I gather from your statement that you're doing it less as a means of pursuing a specific health goal and more as a way of controlling your eating for disordered reasons. As such, I wouldn't worry about it. If I were you (I'm not, but if I were) I would just focus on being able to eat and enjoy foods without feeling anxiety about doing so.

Anyway, here's my day (I get home from school very late on Mondays, hence all those snacks between lunch and dinner):

B: A fried egg (90), slice of whole grain toast (80) and whipped cream cheese w/a little plum jam mixed in (45)

L: White bean soup w/chicken and bacon (homemade, 202)

S: Plain, nonfat yogurt w/Splenda (80)

S: Handful of almonds (60)

S: Honey crisp apple (110) and half a pack of peanuts (160)

D: Beef tips w/onions and mushrooms (490), smothered cabbage (125), a sliced tomato (26)

Total: 1468

CHRISSY: Thanks for the protein bar recipes! I was just wondering what I was going to do with my leftover bananas, so those will work out perfectly.

B: Whole grain toast w/light margarine, veggie sausage and a fried egg (275), black coffee w/fibersure (26)

S: Protein bar (120)

L: Broccoli slaw salad with a little roast chicken, grape tomatoes and ff ranch (125)

S: Granny Smith apple (80)

Dinner was out tonight, so I tried to estimate as honestly as I could:

- Grilled calamari over caper, kalamata olive, basil, tomato & onion salad in balsamic vinaigrette (shared appetizer, 280)
- Tossed salad (no dressing, 35)
- Grilled rack of lamb (6 frenched chops) with cherry port reduction and grilled asparagus (525)

S: Popcorn (100)

Total: 1566, give or take.

Original Post by chrissy1988:


No apologies :) I just find myself wanting to know the calories in many things that you all eat so that I get a better idea of how I can incorporate it into my day. That's all. Like the ice cream bar, do you find it satisfying? 150 cals isn't too bad at all. They just need a sugar free strawberry shortcake one :)

Well, I can taste that the Splenda is in the ice cream part of the bar, but the chocolate part with the crispies is excellent, and more than makes up for any slight aftertaste in the ice cream. I also like that ice cream bars are single serving by nature and I don't have to measure anything. For taste, I do prefer the slow-churned, low fat ice cream (or the real thing!), but this certainly satisfies when I want something sweet after dinner. And I like that it's a full-size bar, not skimpy in size.

Funny side note - my bf and I have been (amiably) bickering because he always wants a bite of what I'm eating. And I'm all like, dude, this is my treat and you have your own regular ice cream in the freezer, go get some! But nooooo he specifically wants some of mine.

B: Breakfast wrap (low-carb tortilla, egg beaters, veggie sausage, lf cheese and salsa)

S: Protein bar

L: Chicken soup and broccoli slaw salad with grape tomatoes, roast chicken and ff ranch dressing

D: Pork tenderloin medallions with apples and sage cream pan sauce, sauteed spinach, creamed cauliflower

S: Breyer's krunch bar (no sugar added)

Total: 1485

Rice. Hands down, it would be rice. Oh, the meals I would enjoy: mountains of biryani, heaps of spicy rice noodles, veritable oceans of creamy risotto, sweet mango sticky rice.  And the rice pudding would be enough to make a grown man weep.

B: Breakfast wrap (low-carb tortilla, egg beaters, veggie sausage, lf cheese and salsa)

L: Beef vegetable soup (canned Progresso soup), handful of fresh veggies and a small scoop of spinach dip (from a crudites platter at work).

S: Apple w/peanut butter

D: Ribeye steak w/horseradish cream, roasted green beans, orange-dill baby carrots

S: Breyer's krunch bar (no sugar added)

Total: 1670

Sunday...

B: 2 eggs, a slice of whole grain toast w/light margarine

L: Turkey-pumpkin chili w/light sour cream and pickled jalapenos

S: Honeycrisp apple, piece of 2% cheddar cheese

D: Beef tips in gravy w/mushrooms and onions, sauteed asparagus, roasted cherry tomatoes, a glass of Lambrusco

S: A McVities digestive cookie, cup of tea with skim milk

Total: 1650