Condiments, Spices and Snacks

[Nancy]

Dear MakeMeThinner Family ~

I want to draw your attention to a wonderful condiment guide and snack update for people on the TSFL programs using Medifast meal replacements.

I truly appreciate DeDe for sharing it with us and I say, “Atta Girl” and send ya bouquets of thinniness for your diligent assistance in keeping MakeMeThinner people on the straight and narrow path to healthy bliss.

DeDe, you rock!

BTW, for search ease, I shall list these categories here in the A Message From Your Hosts and also in the Lean Cuisine.

Remember to not have more than a combination of 3-4 condiments a day, this includes spices.

Avoid using non-fat, low-fat sour cream/ non-fat, low-fat whipped cream/ or low-fat mayonnaise on the program.

Spice Recommendations

Ground Allspice: 1 teaspoon or less

Basil leaves (dried): up to 1 tablespoon
Fresh Basil: up to 5 leaves or 2 tablespoons
Ground Basil: no more than 1-2 teaspoons

Celery Seed: 1 teaspoon or less

Cilantro (dried): no more than 1 tablespoon

Ground Cinnamon: 1 teaspoon or less
Ground Clove: 1 teaspoon or less

Ground Ginger: 1 teaspoon or less
Fresh raw Ginger Root: 1-2 teaspoons

Ground Nutmeg: 1 teaspoon or less
Oregano (leaves or dried): 1 teaspoon or less
Paprika: 1 teaspoon or less
Ground Sage: no more than 1 tablespoon

Fresh Thyme: no more than 1-2 teaspoons
Ground Thyme: 1 teaspoon or less
Thyme (dried leaves): no more than 1-2 teaspoons

Snack Options

The following are a list of snacks you can have on the program.
Limit one snack per day:

1 Packet of Medifast Soy Crisps
1 cup of Sugar-free Jell-O
1 packet of Medifast Crackers
1 Medifast Fast Soup
2 dill pickle spears

If you add 1-2 tablespoon of sugar-free, fat-free pudding to the Medifast shakes, this is considered the one snack for the day.


1 cup bouillon
3 celery stalks
1 sugar-free Popsicle
1 ounce of nuts, unsalted, dry roasted ( warning…this can be dangerous...)

If you have 1 tablespoon of peanut butter this is considered the one snack for the day.

Warning…some of us have a hard time stopping at one tablespoon… In my formerly fluffy days, I spent many afternoons with a spoon stuck to the roof of my mouth. Only you know YOU best. If it is a trigger food for you this would be a dangerous snack option to even consider.

Free Food

You can have up to 5 green or black medium olives as a free food.

Notice it says ‘up to 5’ – that does not say you should have 5.

I suggest measuring condiments, as eyeballing the portions can lead to consuming extra calories and carbohydrates. I have learned to appreciate the tastes and textures of foods in their natural state. This is major progress for me; I used to float my salad in blue cheese or ranch dressing and used tons of ketchup.

Again, DeDe our thanks to you!

[Serendipity]

Um, I didn't know about the limit on spices. Does that mean I have to start over?

[bikipatra]

[dede4wd]

Thanks Nancy! We were talking about the spices and snack condiment changes a while ago.

Personally, there isn't a CHANCE I'm jumping on the slippery slope of adding PB or nuts, no one can stop at just one...

But it definitely made me think about what I was adding spice-wise and I'm paying more attention now. Thanks for checking it out!

DeDe

[GucciGoo]

[Diana]

Green and black olives!!! WOOHOO!!!

Hey, do kalamata olives count as black? They're kind of a nice, deep maroon, so they're certainly don't count as green.

[Nancy]

Hi there, Diana ~

Oh, so you're feelin' a little Greek, eh? I love those kalamatas, too and secret: I eat 'em. I limit myself to 1 - 2. Remember, Folks, I am on maintenance...I enjoy dry-cured olives, various pickled vegetables and garlic as well. Now where's my toga?

Kalamata olives are higher in calories and carbohydrates than ripe and green olives; some are packed in olive oil (thus the higher cals) and others in wine vinegar. They are salty, too so they can make ya puff.

The calorie and carb count is about twice that of ripe or green olives. I suggest that you limit them to 1-2, Diana.

Efharisto

[sydney_gavin]

You can borrow my toga if you like Nancy - as long as you have another three people to fit into it with!!

hehehehehe

Kind regards

Gavin

[Mike]

Every once in a while we make a Caprese (Tomato slices layered with fresh mozzarella topped with sun dried tomatoes, basil and a couple of Kalamatas). The olives we get are in water or a watery substnace (not oil), but we usually only have 2-3. Yummy. A little side salad greens and thats an L and G for us.

[bikipatra]

[Nancy]

Mike ~

You are the chef extraordinaire.

I don't believe I've ever wrapped my taste buds around such delectable meal.

I wanna have dinner at your house...

[Mike]

Actually, we started this after enjoying it at a restaurant (chain) called Pasta Pomedoro. We loved the pasta dishes too, but we do without them now.
They also make a great green salad called a Mista (mixed greens with gorgonzola and a balsalmic vinaigrette).
Unfortunately, they haven't made it North yet (Dayna is saddened by this because we took her once and now would love to visit there herself).
Anyhow, we've found this same meal at other italian restaurants (including the one we visited when we were up there with you guys, so there is an option for you.

[Nancy]

Thanks, Mike.

I'm on my way...

[Mike]

Found it. Henry's 12th St Tavern. www dot henrystavern dot com. Vine Ripened Tomato and mozzarella salad. I noted that this particular version doesn't have the Kalamatas on it, which was what started the entire idea in the first place... but alas, its still good.

[Arghh!]

This is also one of my favs but I've never had it as a L&G. How much Mozarella is permitted? I usually purchase the small (grape sized) balls and serve it with dried basil and a dash of balsamic vinegar.