Thanks, I can eat omlettes but I don't think I like eggs in other forms. I like the meatball idea, just don't get how to make spaghetti squash. I know this probably sounds thick but do you buy it as a spaghetti or buy a whole squash and somehow turn it into spaghetti yourself?
[QUOTE=CoconutLover;892065]Thanks everyone. You were right, I tried the same fat machine today and it said I had 8lb less fat than it said last time! I've lost 13lb in about 6 weeks and I'm wondering if that's too much, too fast. Staying away from the scales probably is a good idea, I just can't do it! I'm getting bored of salads and vegetables now too, not sure I can stick with this lifestyle :confused:[/QUOTE]
Toss that scale or at the very least ignore the fat measurement part of it. I suggest doing measurements instead.
I've lost 23 lbs and 16 inches in 60 days. Fast? I think so, but I feel amazing and things seem to be going just fine, so no stress.
Agree with teach, mix it up if you're getting tired of what your eating. I have a food journal (see link below) with photo's if you're interested in seeing what I eat ...
[QUOTE=CoconutLover;892157]Thanks, I can eat omlettes but I don't think I like eggs in other forms. I like the meatball idea, just don't get how to make spaghetti squash. I know this probably sounds thick but do you buy it as a spaghetti or buy a whole squash and somehow turn it into spaghetti yourself?[/QUOTE]
My go-to breakfast: 3 eggs scrambled with fresh diced bell peppers, onions & minced garlic sauteed in bacon grease, with 3 strips of bacon (or 1 minimally processed chicken sausage, everything fried in coconut oil). Sneak those veggies into your omelets. You'll love the taste and never look back.
Spaghetti squash: Take 1 spaghetti squash and cut it the long way into two halves. (Butcher's knife works well for me for halving it.) Scoop out the guts. Put one half onto a microwave-safe dish and nuke on high for 8 - 10 min, depending on the size. Remove carefully - plate will be hot. Take a fork and scoop out the flesh -- which will be stringy, like spaghetti. Thus the name. :) Add sauce and eat!
I'm making meatballs tonight. Going to add grated cauliflower into the mixture and see how that comes out. Usually, it's 1 lb grass-fed beef, 1 egg, spices (lots of garlic powder, onion flakes, basil, red pepper, oregano) all mixed, shaped into balls, dumped into a pot with a bottom layer of organic marinara sauce (I love Bove's), cover, cook on med-low for 40+ min, stirring at 20 min, then every 5 after that.