brookcove
Posted : 4/25/2008 7:50:26 PM
The only thing about Weight Watchers is that it doesn't teach you how to eat low GI, which is necessary to PCOS.
I follow Core, which is a limited-food plan. It's not low GI, but its focus on avoiding "energy dense" foods means that low GI foods feature strongly on the "allowed foods" list. You also learn to listen closely to your body's hunger signals, and become aware of your eating patterns (Why am I eating this? Am I hungry or just depressed or bored?). The vast majority of what I eat is indeed low GI. And I eat until I feel full, and if I feel hungry again in an hour, I eat again, no problem.
It's working for me. I had to switch to "Flex" which is the classic plan you describe, for a couple of traveling occasions, and did not lose weight or lost very little. Flex doesn't work well for me, though it seems to work fine for many WW PCOS members. Much depends on how your disease presents - not everyone has trouble with insulin resistance as their primary issue. For some it's just the hormones driving emotional eating. Or feeling crappy and not exercising. Or many other issues.
Yup. Got my thyroid checked, many times, including as recently as October. It's always well in the norm. Very disappointing until I learned about the PCOS. 
I've got a fun idea. Let's trade some recipes. Limited food diets can get boring - it's the reason most people fail at them.
Me first:
Pineapple mango chicken:
- Four pounds chicken quarters, skinned, trimmed, and divided at the joints
- 12 oz fresh frozen pineapple, or one can pineapple if you can find it canned in water or plain juice
- 12 oz frozen mango chunks or tropical blend
- 1 cup lime juice
- 1 tbsp adobo seasoning with pepper (look for MSG free)
Preheat oven to 350F. Lay out chicken in a shallow baking dish. Toss fruit, juice and seasoning in a bowl. Pour it over chicken. Bake uncovered for one hour or until chicken is very tender. and juices run clear.
We like this served over brown rice and it will serve 4 comfortably this way. I'm allowed one serving of brown rice or whole wheat pasta a day, so this goes nicely with that and is very filling that way. But, you can also serve it with steamed squash, zucchini, peas, or lentils if your diet is stricter.
I had the following tonight instead of the mashed potatoes the family was eating with their pork chops.
Oven "fried" zucchini sticks
- One small tender zucchini per person (I can eat two at one sitting!)
- Canola or olive oil cooking spray
- Preferred seasoning blend (I like Old Bay or my old standby, adobo)
- Finely grated parmesean or romano (the stuff in the shaker cans actually works best for this)
Preheat oven to 425F. Cut zucchini into about 3" strips no more than 1/2 inch wide. Spray a cooking sheet with the cooking spray liberally. Place the zucchini on the pan in an even layer, with some space between. Spray the zucchini. Sprinkle with seasoning blend, then sprinkle with cheese. If you aren't restricted on fat (I am), really go for it! The more cheese, the more crunchy they will be. But even just a dusting (not even 1/2 a point on WW), gives plenty of flavor and texture. Bake for 40 minutes or until desired tenderness. I like mine pretty soggy - that good old deep fried until it's killed dead texture. But others may prefer a fresher, crisper veggie.
And one of my favorite breakfasts. This is for when I come in very hungry from a heavy chore morning. Cut it in half if you won't be as hungry - but you'll want all the sauce!
Core eggs benedict
- Two eggs (egg substitute if you need low cholesterol)
- 2 slices Canadian bacon
- 2 tbsp nonfat margarine spread (like Smart Beat's Smart Squeeze)
- 1 tbsp lemon juice (fresh squeezed is worth it for this!)
Heat a small shallow pan and lightly brown the bacon. Remove the bacon and set side by side on a warm plate. Put about an inch of water in the pan and heat it to boiling. Lower the heat slightly. Crack the eggs into a bowl and slide them gently into the simmering water. Put a lid on it if you like cooked yolk, or leave uncovered if you want it a little runny. Simmer about three minutes until the white is opaque. Meanwhile, in a small bowl, combine the nonfat spread and lemon juice. Carefully turn the eggs, if desired, and cook another couple minutes, until all the white is cooked - or until desired doneness. Lift the eggs out with a slotted spatula and lay them on the warm Canadian bacon. Top with the sauce.
The sauce is a sort of fake Hollandaise, so if you prefer more of a peppery taste or a more creamy taste and less lemon, just experiment! I also eat the sauce with asparagus or broccoli.