JUDDD Lovers Come on In....
Hi. :wave: ..I have been doing Juddd for 3 weeks tomorrow ( 3/25) and as of last Mon was down 12 pounds...I am excited to weigh in tomorrow...I am loving JUDDD as it is so freeing and so doable for life...I lost over 90 pds on lc, then life hit me in the face and I gained it all plus a bit more back....JUDDD gives me the opportunity to have foods I like without the worry of what the scale will say tomorrow...that was a constant worry anytime i strayed from LC, even just a little....I also love the disclipline that JUDDD is teaching me...Down days are very strict and fasting is teaching me more about my relationship with food...Today is a down day and I am feeling wonderful....hope others who love this way of eating will join in... :)
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My starting numbers:
DD..442 cals UD....2209 calsStart wt..254 Wt 3/11....247 Wt 3/17.....241 wt 3/25.... |
I'm in!
Thanks Stacy for starting this. I don't think I going to make it on the other boards. :lol: We need a little JUDDD on this board too! Come on in people, the water is nice. Today is day two for me, yesterday was UD, 1850 calorie max, wound up a little shy of the goal. Today is down day, 500 calories for the day. Planning on two meals of around 225 calories. first meal around 12:00 was this: I got these chicken/pineapple sausages at our local big box store yesterday. I thought that they were 150 calories for one, at closer look today, they are 150 for half! I cut up two, browned on both sides, added a clove of minced garlic, about 1/8 teaspoon of ginger, a little low sodium soy, about 2 tbs, a slice of onion chopped fine, and then added a bag of the cole slaw mix, the entire bag was only 100 calories, 1.5 cups was 20 calories. Cooked it til the veggies were tender. Yummy! So, I split it into 4 servings, think that I got about 150 for sausage, 25 for the cabbage, no idea how to count the garlic, onion and soy sauce. I think that I will throw in another 25 for that. Viola, 200 calories for a nice satisfying bowl. |
YUMMMMMMMMMMMMMMMY i cant wait to look for those...I have heard they are goooooooooooood......I hope we find more JUDDD peeps over here....<3
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Thank you for starting this thread!
I remember reading about this a while back but had no idea what the fundamentals were really. So I want to read and listen and teach myself about this. I am so glad you are leading the way Stacy as I find you to be so clear in your explanations that it is easy to grasp. Rock on JUDD girls! :cheer: |
Indie....here is where you can do the calculator to see what your numbers would be
http://www.johnsonupdaydowndaydiet....o-the-diet.html also lots of info about the science behind this woe <3 |
DD recipe I found elsewhere
Glucomannan Pudding The basic recipe seems to be: 1 cup liquid (any combination of water, milk, coffee, DaVinci syrups, etc) 1 tsp glucomannan powder (or more for thicker pudding) + flavorings such as drink mixes, cocoa powder, spices, pumpkin puree, etc Protein powder can be added, too. |
Leo's brownie in a mug:
I spray a mug with Pam (I use a soup mug which is broader and lower than a coffee mug.) I mix 1/2 cup of my egg whites (50 cal) with 2 heaping T of unsweetened baking cocoa (30 cal) and a sprinkling of cinnamon (those of you who use AS could add your Splenda, etc.). I mix it thoroughly, either with a fork (messy) or my stick blender and microwave it for 2 min. |
LOW CAL PUMPKIN MUFFINS
I just made this recipe up last night, because I had some pumpkin left over and it sounded so seasonal! Each muffin has 74 calories, 3 net carbs, 5 grams fat, 4 grams protein 66 grams hokkaido pumpkin, or, about 1/4 of a hokkaido (you can use regular pumpkin, too! Nutritionally it is nearly the same) 2 egg whites 3 tablespoons soy flour 1 tablespoon flax meal 1/2 teaspoon baking soda 1 teaspoon pumpkin pie spice 1 tablespoon olive oil 1/4 cup eyrithritol (sorry; I just CANNOT remember how to spell this!) 1/4 tsp vanilla extract Preheat oven to 400 degrees (F) Mush it ALL up together with a fork until you get as well mixed a mush as possible. Divide up between 4 muffin cups and bake for 15 minutes (APPROXIMATELY) keeping an eye on the muffins. Remove from the oven when the tops start to brown. Let cool. Top with Eyrithritol mixed with water (into a paste), a little butter, or eat as they are! They have more of a pumpkin pie consistency than a muffin! |
DD GUMMIES
1/2 cup cool tap water 3/4 cup granular Splenda or equivalent liquid Splenda or sweetener of choice 2 teaspoons extract of choice (I used cherry this time) 2 packets unflavored gelatin In a glass bowl, mix the water, Splenda/sweetener, and extract well. Sprinkle the gelatin evenly over the water then stir in. It will be a bit lumpy and not completely blended. Microwave on HIGH 1 minute; stir well. Microwave another minute; stir well. Microwave 30 seconds more and stir. Pour into candy molds as I did (I used pumpkin ones) or a square container like a small meatloaf pan or something smaller. Chill about 1 hour until set. When set pop out the gummies from the molds or if you used the square container, cut into bite sized pieces and remove from container. Store in closed container i |
Down Day Chicken and Rice
4 oz Chicken breast (boneless, skinless) 1 1/2 cups Frozen Fresh Cauliflower(this is about 1/2 the bag of 12oz frozen) 1 Small Stalk celery (5"-7" Long) sliced thin 1 tbs Chopped Onion 1 wedge Light Swiss Cheese 4 tbsp Chicken Broth 1/4 tsp Garlic Powder "Rice" the cauliflower and set aside. Microwave the cheese with 2T broth and stir until smooth. Dice the chicken breast and season with salt and pepper. Saute chicken in a non-stick skillet until cooked through. Removed from pan and add 2T broth, the garlic powder, onion and celery. Saute until tender then add the cauliflower, cooked chicken and the melted broth/cheese mixture. Heat through, salt and pepper to taste. |
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Sugar Free Instant Hot Cocoa mix
1 1/2 cups Stevia 1 cup powdered fat free non-dairy creamer 1 cup dry non fat milk powder 3/4 cup unsweetened cocoa powder Directions In a blender or food processor, combine Stevia, powdered creamer, milk powder and cocoa powder. Mix well, and store in an airtight container. To serve, put 2 tablespoons of powder in a mug, fill with hot water, and stir. 23 calories per serving (24 servings per recipe) |
Pumpkin oatmeal
1 packet 100 calorie regular instant oatmeal, cook as directed Add 1\4 cup pumpkin puree, sf pancake syrup, pumpkin pie spice Put bck in micro for 30 sec. Delicious and 120 cals |
Salted caramel cake
Ingredients: 3 tbsp. moist-style yellow cake mix 1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 1 tbsp. fat-free sour cream 1/8 tsp. baking powder 2 tbsp. fat-free cream cheese 1 tsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix Half of a no-calorie sweetener packet (like Splenda or Truvia) 1 drop vanilla extract 2 tbsp. Cool Whip Free (thawed) 1 1/2 tsp. fat-free, low-fat, or light caramel dip (like the kinds by Marzetti) 1 dash coarse sea salt, or more to taste Directions: In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2 tbsp. water, and mix until uniform. Microwave for 1 minute and 45 seconds, or until set. Immediately run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto the plate. Let cool completely, about 15 minutes. Meanwhile, place cream cheese in a small bowl. Stir until smooth. In another small bowl, combine pudding mix with sweetener. Add vanilla extract and 1/2 tbsp. cold water, and vigorously stir until mostly smooth and slightly thickened. Add cream cheese and Cool Whip to the pudding mixture, and stir until smooth and uniform. Stir in 1/2 tsp. caramel dip. Once cake has cooled, carefully cut in half, yielding a top piece and a bottom piece. Spread half of the pudding mixture onto the bottom piece. Gently place the top piece over the pudding-topped bottom piece. Spread remaining pudding mixture over the top piece. Drizzle with remaining 1 tsp. caramel dip, and sprinkle with salt. Enjoy! MAKES 1 SERVING Serving Size: entire recipe Calories: 215 Fat: 3.5g Sodium: 750mg Carbs: 39g Fiber: <0.5g Sugars: 20g Protein: 7g |
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