Aimee's Adventures
Message Board!!!
Find # 2 - 7 Ocean Spray Light Ruby Grapefruit Juice Drink from Concentrate
Not refrigerated, until you open it, then do so.
Sweetened with Splenda (2 for $5 has been the going rate at my stores)
2/3 fewer calories than regular
A less expensive store brand is available, but I found it had fructose as its first ingredient so I did not get it.
1 cup is 40 Cals, 0 Fat 0 Fiber.
I count this as 1 point
I drink this almost every morning to get my day started. If I need to save points I use the Crystal Light Sunshine for 0 points. But I LOVE my Red Ruby grapefruit juice drink and it counts as one fruit. Both have Vitamin C in them. An added bonus: only 10 grams of sugar, most juices are 20-30 grams of sugar.
Enjoy JeanCat
Find #2 – 9 Found OUT! I had been buying the Campbell’s Restricted Soup, Found the Organic is HEALTHIER, LESS points and LESS sodium and MORE FOOD VOLUME. But I like the flip tops and handiness for travel.
Don’t want to take a can opener with you?
Try the Campbell’s LOW Sodium Soups. You will have a hard time finding them! But check the diet section or diabetic section. The soups are actually called
Campbell’s Restricted Sodium Soups and are different than 1/2 or 1/3 Less Sodium soups. These soups have a ring on the top for easy pop top opening on the go/for work.
Sorry I do not have the price on the can.
Example #1
Split Pea Restricted Sodium 10.25 ounce can
Campbell’s
1 can is 1 serving
240 cals, 4 gram fat, 6 Fiber 4 Points
Recall Healthy Valley is 220 cals, 0 Fat 16 FIBER for TWO servings or 15 ounces and only 2 points!
Example #1
Chunky Vegetable Low Sodium Restricted Sodium Soup
10.25 ounce can 1 serving
Campbell’s
160 cals, 4 grams Fat, 6 Fiber = Points 4
My guess is if Health Valley has a beef vegetable soup that it is 3 or 4 points for the 15ounce can. But I really do not know.
Enjoy!
JeanCaT
Find # 2 – 10
Traditional Medicinals Weightless and Cranberry Weightless Tea
(‘supports weight control’)
16 bags $5.15
Caffeine Free
Found at the same health food store that I found the Health Valley Soups. Had this in my cupboard for a while and had not opened it. I prefer the original Weightless flavor which is a bit spicy compared to the Cranberry Weightless.
I use this ONLY when I have had too much salt, that special time of the month or night before a weigh in. It makes a big difference in how I feel. It is not a drug diuretic, but has natural MILD diuretic effect equivalent to orange juice with out the added calories or points.
Makes my weigh in’s less emotional! I use it sparingly like a secret weapon. I do not want my body to get used to it. Not sure if that is possibleJ But I only use it when I feel a bit bloated or if my bp is slightly up.
Ingredients:
Bitter fennel
Red Clover Blossom
Uva Ursi leaf (natural diuretic)
Cleavers herb
Hibiscus flower
Chicory root toasted
Parsely (another known natural diuretic)
Stevia leaf (natural sweetener)
Other spices such as cinnamon in the original and cranberry in the cranberry
Note should not be used for long term daily intake. Should not be used by pregnant women or children under 12 yrs. Due to intended diuretic effect.
Uva may cause nausea or vomiting in some people. (it does not in me).
Kosher product for those who need to know.
I do not recomend using if youuse other medications or diuretics.
Find #2 - 13
Thread Find of the Week!
I am a newbie to this site, since last week end.
Aimee suggested that I do this thread once a week. I have agreed. But I have also been playing catch up to this site. While going through threads I found this one by Terrie dated Feb 1, 07 - 12:35 PM
Title: enjoying a great lunch....anyone else
“””I am having the best lunch today! I have a couple of the one point flat breads. I used six slices of turkey breast (1pt), 1/2 slice of ff swiss cheese (1/2 pt) and loaded with tomatoes, pickle, and red leaf lettuce. Add those to my 2pts worth of pretzels and I have an extremely filling 7 pt. lunch. Mmmm, it's going to be a good day! What's everyone else having?””
I could not believe how similar, yet different, it is from my own recipe snack in find #2-12. I was in week two of this year in early January 2007 and I had purchased a store roasted chicken. The next day I was going to eat a cold chicken sandwich when I thought ‘what else can I do with this? How can I make it more special’.
Anyway I am not sure what Terry means by flat breads. I used to eat Norwegian moist flat breads. Wonder if this is what she means. Terri if you are out there please comment.
Again let's have YOUR variations on this!
JeanCat
Find #2 - 14
JeanCats Personal Recipe of the Week
JeanCats Italian Cannolli filling or Classic Tiramisu
Being Italo-American I have had to come up with things to satisfy certain cravings and traditions and replace old world fattier recipes or die trying.J
Heres is are my versions: Please let me know if you come up with a better one.
Crust Option #1 2 – 3 Ginger snaps OR 1 (all 4 small parts) graham cracker crushed Points = 1
Crust Option #2 2 Lady fingers or other whole cookie not crushed
Points Vary Calculate your own
2 TBSP of FF Ricotta Points =1
2 TBSP FF Cream Cheese Points = 0.5
dash of vanilla, rum or other extract ( if you do not have it don’t sweat it!)
Optional: a few sprays of ICBINBS (I Can’t Believe It’s Not Butter Spray for newbies)
Splenda to taste 1-4 packets.
Cinnamon (if you don’t like it leave it off, can be added to plain crushed graham crackers)
Optional:
Drizzel ½ to 1 tsp of Hershey Chocolate sauce (points vary on type but are very low)
Points 0.5 for 1 tsp (1 per 1 TBSP)
Optional points vary:
Candied fruit (used frequently at Christmas, be sure to place a dried cherry on it)
Chocolate Chips
Chocolate sprinkles
Fat Free Carmel (apple topping stuff)
Maraschino cherries
Have not tried this BUT my PB2 just came in. You PB lovers out there may try adding this or making a PB sauce with more water.
Optional Crust: Crush Ginger or graham crackers to powder. Easy when placed inside a zip lock and use a can of soup to roll on it to crush the cracker/cookie. No mess No fuss.
Mix creams to smooth consistency with fork or Magic Bullet type blender.
Get out that pretty china or dessert dish or saucer!
Place crushed cookie on the dessert dish or use as a topping. OR place two lady fingers on the side of the plate.
On top of the crushed or powdered cookie or cracker place the cheese mixture.
OR place the cream mixture next to and touching only the side edges of the lady fingers
On top of the cheese sprinkle cinnamon
Add any other topping of choice
My favorite is:
Cream Mixture with Rum extract 1.5 points
Sprinkle with Cinnamon
Drizzel with Chocolate Sauce/Syrup on plate too for presentation.
About 10 chocolate chips about 1 point (1TBSP = 1.5 pts)
I do not use crust to save points. But if I used anything it would be gingersnaps as a sprinkle not as a crust.
2 Maraschino cherries (drained) one on each side.( do not know the count of points but reading the dried and fresh, and knowing the sugar added, yet I drain very well I use 0.5 pts)
Total points: 1.5 + 1 + 0.5 = 2 points
And for a great presentation for company: I usually Top with FF Cool Whip or FF Redi Whip in a Can another 0.5 point.
Here is another, but more American Variation:
Jello Cheesecake Instant pudding Usually 3 points.
Use any flavorings and toppings you like just calculate them.
Manga Buono!
Enjoy!
Jeanetta (yes that is Jean Cat)
Dear All,
A Jean Cat Found Out means I found out something is not good or not so good.
Here is the deal:
I LOVE my PB2,it arrived jsut 5 days after order as promised.
I first tried it with water - Fantastic!
I then tried it with Cool Whip - I was ecstatic!
But then wanting a peanut butter fudge, I tried it with FF cream cheese - This was a NO GO!
So I FOUND OUT that PB2 does not taste well for me in FF cream cheese, but I can not wait to try other recipes or make them up myself. I have a couple in mind and I am going to repeath the FF CC experiment too.
There is already a thread for Pb2 recipes. So if you have any you might want to post in both places or just the original thread.
JeanCat
Dear All,
I attended TWO different meetings with two different leaders on Sat March 31, 07
The questions I asked are:
1. Use of ½ points: This question raised holy hell in a discussion of differing opinions. “But at the end the leader said what every helps you to stay on program use it. Personally I have lost all of my wt using ½ points.’ There were many life-timers and former life-timers with varying opinions.
FYI: POINTS as we know them did not exist in the ‘70’s . The plan was based upon Exchanges much like the diabetic diet. I recall having to eat liver once a week, 3 fish, meals, no more than 3 beef meals, 2 milks, 3 veggies a day no more than 3 sweet veggies in one week. Some time in late 70’s 5 or 10 bonus points came into the picture, but no counter. In the 80’s we got extra points. I do not recall how they were counted. I think I may have not been too active back then.
Soooooooooooooooo I count 1/2 points. I will be placing them on my recipes and in parenthesis I will say how many points if you round. Such as 0.5 or 1/2 point (or 1 point if you round). JeanCat
2. Next came the question about doubling the points when you eat two servings and or if you have to add a point. Here are the examples I gave:
If you have a serving of let’s say
Item A that has: 70 cals, 2 grams fat and 8 grams of fiber the points would be 1 pt If you had a second helping of Item A most of us would say that is another 1 pt, which in fact it is :
140cals 4 grams of fat and 16 grams of fiber = 2 ( I am using my electronic WW point calculator).
But watch what happens when you do this one:
1 serving = 140 cals 2 grams fat and 8 grams of fiber = 2 pts
Second serving = 280 cals 4 grams of fat and 8 grams of fiber = 5 pts (NOT 4)
So if we were to apply the double the points for double the serving rule then we would be missing that extra point and this could keep us from loosing at the scale, especially if we did this every day for one point at the end of the week that would be and extra 7 points or if using extra points 36 + 7 = 43 points! .
The leader said YES we should take a strong look at this when we are on a plateau especially. But for most people in the early wt loss stages, that the body will not notice this difference. However after the first 10% it probably would make a difference, depending upon how many pounds a person has to loose. Why? Because 1 point to someone with 20 lbs to loose is a lot while one point to someone with 150 lbs to loose is not that much. Once again this came down to working the program to work for you. But the leader tended to say that they must count the points from doubling everything no just the points.
Notice in both cases grams of fiber are well over 4, but the counters are made to only use 4 grams fo fiber. So the fiber being over 4 is not the reason as others have stated.
Now the argument to this is: if you ate the same thing twice in one day at different intervals you would have recorded 2 in the am and 2 in the pm NOT 5. So technically there is no real right or wrong way. The leader acknowledged this also. Again the leader stated there is no cut and dry rule but it should work for the person and be customized and individual.
I will take a strong look at this if and when I get to a plateau or when the wt is not moving very fast I will definitely use the higher point scale. Any recipe that calls for doubling that I post will have the higher end point used. If I fail to count the points correctly please feel free to kindly correct me. I am human.
3. The final question that I asked was about Core vs Flex how often and when can you switch. She was VERY definite about this: She said ‘ WE ARE TAUGHT do not switch until you have been on for one week, switch only every 7 days not 1 or more days apart. She then pointed to page 39 of the booklet #1 THERE it is in BLACK and WHITE.
I had been on core before and I KNEW this answer because I often heard my leader say this and I recalled it was in the book, just could not find it when it was being discussed on this site this past week. JeanCat
Okay THINK and BELIEVE what you WANT and WHAT you WILL, PRACTICE what you WANT. These are hot topics. We are all entitled to our own opinions and we will have different ones and much will be based upon our own experiences and wt loss travels and our role models which was the topic for this past week.
If you submit a recipe to AIMEE for her book, you should know that she has the right to calculate the points differently. My suggestion is to give the information for everyone to recalculate the points to their liking or to have them all done one way. I am sure Aimee has that down pat. :)
Which brings me to ONE thing that comes to mind the leader said it really does not matter which you choose to do on #1 and #2, what matters is consistency for that one person. What works for one will not necessarily work for another.
Most respectfully to all
Just reporting, just the messenger!
Jean Cat
