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8/13/19 2:59 P

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Indeed it's hard to be upbeat all the time, but by reaching out your head is in the game and that's all that counts! Understanding your dietary needs and the cost of food, you might want to consider using grocery store sale items to plan your menus. Whenever possible, buy a little extra of what you like when on sale to freeze.
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"I am seeking, I am striving, I am in it with all my heart." Vincent Van Gogh

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URBANREDNEK Posts: 14,604
8/10/19 12:27 A

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Major kudos to you for continuing on - even halfheartedly!

It really, really sucks when you have to give up a way of eating that you enjoyed, that was considered very healthy (and delicious!) for the majority - but then turns out to be not the best approach for your own personal health issues. I consider it absolutely "normal" to be resentful of having to change, and having difficulty being "motivated" - even when you can feel the improvement in your health condition from making the change. Your emotions are absolutely understandable, and acknowledging them, grieving a bit for "lost happy lifestyle", and continuing on with what you need to do anyways will get you through until you have worked through the grief and resentment and are ready to embrace more changes. If the resentment and lack of motivation last a bit too long, then by all means contact your medical team and see what they can do to help you work through it - but don't think that there is anything "wrong" about how you have been feeling!

My medical needs and required dietary changes were different from yours, but I went through a similar need to change. After recovering from colon cancer, chemo, and multiple surgeries, I had created a healthful way of eating that I loved - with lots of lentils and beans and whole grains and fresh leafy greens and raw vegetables and lots of fruits --- and then I ended up needing a couple of more surgeries, lost even more of my colon, and am no longer able to digest / tolerate most of the items that I listed. I have had to learn to peel and (over) cook the few vegetables that I can still have, cook most fruits, and have to limit whole grains. Resentful / angry / grieving definitely all came in to play for more than a little while --- even though I also continued making the changes that I had to (but didn't WANT to).

It took a few months before I started getting past the resentment and started feeling more joy in researching and experimenting with new-to-me vegetables and preparations and dishes that fit in to my new dietary needs. I have managed to put together a new approach that I love just as much as the old one, that includes foods that I adore, and that works with my current medical needs. I still miss some of my old favourites (who knew you could miss broccoli and spinach?!), but my fridge and plate are still full of things I love.

When you are ready to start embracing some research and experimenting, you might want to start by searching "budget keto" and see what suggestions are out there for keeping your new low-carb dietary needs within your budget. While pasta and rice are cheap and healthy, it shouldn't be much more expensive to replace those with cabbage and zucchini and winter squash and eggplant. Checking out your seasonal market for rutabaga (swedes) and kohlrabi and turnips and radishes - and then buying in bulk to freeze can give you a wealth of options for future dishes and should be very budget-friendly. Cauliflower and broccoli are generally easily found and inexpensive here - even less expensive frozen - so hopefully are equally so there. Lettuce still needs to be fresh, but spinach and turnip greens and radish greens can be cooked in to a myriad of things from frozen - and are usually less expensive that way.

Hopefully some nuts and seeds and their "butters" aren't prohibitively expensive where you live, and you can use these for their fat and nutrient contents as well as their great flavours. Flaxseed is one that is relatively inexpensive here, and has an incredible nutrient profile --- and I love the flavour!

I don't know what your dairy prices are like, but if you can get whole milk for a reasonable price then homemade yogurt (drained for Greek-style if you prefer) can give you a good blend of protein and fats. Homemade creme fraiche is fantastic with almost everything, and there are so many gorgeous cheese options that you can surely find a few that you love and that aren't too expensive. Eggs are hopefully inexpensive, and can be a part of almost every meal.

Tinned fish is relatively inexpensive here, especially sardines and herring, and makes a great high-fat addition to almost anything. Grabbing tinned salmon or tuna when on sale can keep them in your diet and in your budget at least occasionally, too.

When you get back in to finding fun and anticipation in recipe-hunting, make sure that you search vegetarian and vegan low carb as well. There are some great options for plant fats that will help give you variety in foods and textures and flavours.

As you continue working through the emotions involved with this unwanted-but-necessary change, I hope that you will make a spot in your regular budget for a couple of "indulgences" --- food choices that you absolutely love that fit in to your new plan but that aren't priced for "bulk" use. Maybe figure out a few fat-bomb recipes that include a high-end chocolate or some pricey nuts, or pick up a small bottle of pricier but incredibly flavourful nut oil (toasted walnut or macadamia, for instance) that you can add in small quantities for a huge flavour / pleasure boost. Having that one essential choice that you KNOW that you love and that fits in to your needs can be a huge reassurance that it really IS possible to change "everything" when you didn't want to and still come out with a result that you like just as much.

Over time, you will create a "new normal" diet that is filled with foods that you have learned to love, in recipes that you have created to suit your own tastes and lifestyle and budget. It takes time to get to get a whole new approach dialed in to being comfortable, so be gentle with yourself as you deal with the emotions and challenges --- and look forward to the time when you realize that you are feeling sooo much better without the seizures AND that your new food choices are now enjoyable and are also working with your other health goals. You WILL get there!

Sir Terry Pratchett: "Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."

"The Inuit Paradox" (
): "...there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources. "

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SLIMMERKIWI's Photo SLIMMERKIWI SparkPoints: (347,289)
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8/9/19 10:53 P

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Below is an article which I hope helps you.

Have you spoken with your Dr about what is happening? If not, I would do so. It may be that a referral to a Registered Dietitian to help you and/or a referral to a Therapist who specializes in this issue, would be very beneficial, especially where it comes to getting you in the right head-space.

Good luck,

Co-Moderator Dealing with Depression

Team Leader Essential Tremors :-) (Benign and Familial)

Co-Leader Crohn's Can't Stop Me

I am not a Dr - please check with your qualified Health Professional for a diagnosis and treatment plan

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NIRERIN Posts: 14,787
8/9/19 6:33 P

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Start a list of meals that you like that work within your budget and nutritional needs. Focusing on what you can't have can be frustrating, but it's a lot easier to focus on getting to have meals that you just plain enjoy.

I tend to eat higher carb and haven't had to work with your medical issues, so tweak the next part of what I say to match your needs. One thing that I happen to like is a sort of mash between potato salad and egg salad. I will mix hard boiled eggs with cooked potatoes, cauliflower, and broccoli, then mix with Miracle Whip (or mayo or what have you) and a little bit of mustard. You can adjust the proportions to whatever you need, but it's a tasty and cheap and easy option. There was a South Beach recipe that suggested serving mayo based salads in tomatoes for a little variety that doesn't really feel like a bread substitute at all. What about creaming some spinach or even some kale? Mushrooms would be a tasty side and would go nicely with steak or chicken. I have seen people hollow out a zucchini or yellow squash and add ground meat with more vegetables and spices. You could do stuffed peppers with ground meat and vegetables and mostly riced cauilflower with maybe a little lentil or rice depending on how low you need to be with carbs. Simple roasts and roast vegetables are quick for hands on time and can yield plenty of little bits for soup. Quiche is a great option that you can make ahead. It can be eaten hot or cold, is still great after a few days and you can eat it by itself or pair it with a salad or soup or even fruit (think melon and berries and consider adding some herbs like mint for a little more oomph in your meal). You could do lettuce wraps with tofu and ginger and cabbage and a little carrot or water chestnut.Taco fillings are also great in lettuce wraps. Caprese salad with fresh basil. Use zucchini or yellow squash or eggplant as noodles to layer in a nice lasagna. Again, use a little bit of pasta with a lot of vegetable to get you to the carb number you are trying to meet. Cauliflower crusts can make tasty bases for pizza as can mushroom caps. If you are trying for higher fat, then pesto will be your friend along with avocado slices. If you think I am crazy for suggesting all these herbs, try to find a sunny spot in your house and grow some. You can buy seeds, a pot and soil or a 4-6" pot for about the same price as a bunch in the store. If you have had difficulty in the past, head to a local garden center (not a big box store) and get a varietal that works better for your area (this will be the one that they have a ton of for cheap, though possibly not as cheap as the box store plants.). Shop at Aldi or use the local sale flier to figure out what you main proteins and produce will be this week.

Pair scallops wrapped in bacon with a simple salad. Have asparagus and slivered almonds with baked chicken thighs. Have pork with a celery root mash. Have roasted small peppers stuffed with hummus or cheese. Stir fry will take most vegetables and proteins and make a tasty meal. You can have it over a bit of rice if that math works for you. Play around with pickling cucumbers. Grate cheese and bake it on nonstick to make little cheese toiles. Coat fish in ground nuts and bake. There are a ton of things out there that you can eat, so focus on finding what you love the most from those options.

-google first. ask questions later.

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8/9/19 12:01 P

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I start with full zest but the moment i have a blip like an unexpected or unexplained gain or i stop losing i lose oomph and although i carry on cutting things out i don't track then i get angry that I'm not losing . I know this is my fault entirely and am being a pact to myself that next time i will get angry at no loss and go in harder instead of backing away. also as I am low carb i find it hard financially as pasta and rice are good cheap meals, I am on low carb for my epilepsy and every other diet causes my seizures to increase as they involve lowering fat. I loved slimming world lost almost 6 stone before i had to give up for my health. Anyone else having the same problems?

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