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Posts posted by Fiona

  1. Steriods will give you an increased appetite. I speak from experience. I have been on prednisone daily for over five years now. Including some situations where I have been getting 1000mg/day. I constantly fight the battles of the hunger munchies but have also worked out what foods I can eat that will satisfy my need to eat without compromising my weight. I was at my goal weight when I started the steriods. I gained back 20 lbs. It took me 2.5 years (including a pregnancy) to get back to my goal weight. I then maintained it - whilst still taking my steriods daily for 2.5 years before I had to go back on massive doses. This time round I was wiser and my gain was limited to 5lbs. That was in the begining of Febrary and I am happy to say that it is gone now.


    Write what you eat down. Drink lots of water - if you feel the need to eat have a drink instead. Then if you are truly hungry eat. Make sure you eat foods that are high in fibre and protien. Try and stick with whole grains which fill you up more. Eat lots of fruits and vegetables.


    And if you have any more questions feel free to PM me.

  2. WW doesn't prohibit peanut butter or anything else! You can have peanut butter every day if you want ... 1 Tbsp. is just 2 Points! With a points-dense food like this you have to be careful of quantities .. but it's not forbidden at all! And if I'm going to spend points on peanut butter, you can bet I'm going to use them on the real thing!

    I agree here. And really measure it out You will be amazed at how much 1Tbsp of peanut butter is.

  3. I have a question about this. Someone at WW, who just reached her Lifetime, told me that if you are more than 2 lbs. under your goal weight, you still had to pay. I want my goal to be 160 but wanted to set a PG of lower than that, but not if I have to pay every time I go to a meeting.



    The others are right - this isn't true. I am currently 12 plus pounds below my goal weight and they don't care unless i get to below the bottom of my Weight range.

  4. Gesh I have been knitting since I was 8 or 9 and have been making sweaters since about 10. I have made plenty of scarfs and blankets and hats and sweaters. I went thru a baby shower craze last year and everyone got a cardigan and hat and booties for baby. I currently have about 4 WIP. A sweater for me, a blanket for DD, and a couple of other blankets. I really should look at getting them finished.



    I am also going to have to check out some of the knitting sites recommended.

  5. I buy a butternut squash. Cut it open and into chunks and clean out the seeds then (spray it with a little oil) roast it in 400F oven with some garlic for about an hour. Its nice and soft. Then I scoop the flesh out and put it in a saucepan with the garlic and I use a combination of apple cider and fat free milk and puree it with my immersion blend until it is a consistency I want. And I add a little nutmeg. Its yummy and relatively low in fat. The last batch I made made about 7 servings. And I used 1 cup of apple cider (2 points) and 1 cup of ff free milk (2 points).



  6. I was just reading the Diet coke thread and someone suggested poking holes in the cake and topping with ff/sf jello. it would set up nice and not add much (if anything) in the way of points.

  7. Hi


    I have a couple of questions.


    I made one of these cakes yesterday. I put it in a 9x5 loaf pan but it took almost an hour to cook at 350F. What size loaf pans were you using when you made it in a loaf pan.


    By the way DH loved it and said it was a real keeper.


    Fiona smile.gif

  8. Hi


    This is for the buddies over on the lifetime board who asked for it.


    Makes 8 servings


    3lbs of butternut squash, seeded, peeled, cut into wedges

    3 tablespoons vegetable oil

    4 cloves of garlic

    1 onion, corsely chopped

    1 Granny Smith Apple,peeled, cored and corsely chopped

    5 cups of chicken broth

    1 cup apple cider

    1tspn salt

    1/8 tspn nutmeg

    1/2 cup sour cream

    1/8 tspn ground cinnamon


    1. Heat oven to 350F. In roasting pan, mix squash and 2 tbspns oil. Arrange squash, curved side up, place garlic in curved side of squash . I didn't do the mix in oil I just did a couple of sprays of olive oil spray.


    2. Roast in 350F oven 1 hour or until tender. Turn halfway through cooking.


    3. In large pot, heat remaining oil. (I used the spray again). Add onion, saute until soft - 5 minutes. Add squash, garlic, apple, broth, cider, salt black pepper and nutmeg. Bring to boil over high heat. Cover, reduce heat to medium. Simmer 25 minutes until apple and squash are very soft.


    4. Working in small batches puree soup in food processor. Rewarm and garnish with sour cream and cinnamon.


    Dawna- if you could help with the points that would be good.


    Fiona smile.gif

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