I have always been big…10 lbs 11 oz/4.85kg and 26 in/66cm at birth (I was born a month late, however). My doctor told my mother to take me off of formula and put me on baby food at 2 months old…I was destined to be fat from birth. I’m Jewish and as a child had food given to me as a reward. Before going on a diet at about 46 years old, I had only been on one diet in my 30s called “Fit For Life” (which is based on the concept of which foods are good or bad to combine) and though I lost weight on it, that weight returned as soon as I stopped the diet.
I LOVE food and if I could, I’d eat non-stop. But obviously that can’t/won’t work for anyone. I firmly believe that NO DIET is universal…each of us is different. I can generally eat what I want if I’m careful about how much of it I eat and how much I exercise.
Right now, I’m dealing with stress eating like you…but my reason is because of my sister.
I wish us both the best of luck with our situations and in losing/keeping the weight off.
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I worked with someone a few years ago that went on the Dr. Berenstein diet. Certain foods were off limits like high carb foods so my colleague lost of weight during the diet but he gained it all back after. I don’t believe in diets that avoid certain foods since they don’t teach healthy eating habits. I’ve been tracking my meals on Weight Watchers which I like because they teach you that everything is okay within moderation.
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I hold Weight Watchers in high esteem because I don’t think they’d still be around if they weren’t successful at what they do.
Smørrebrød (because @ernie_in_berkeley 
)
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Tiny lunch of last night’s leftover tapas: octopus, gambas al ajillo, smoked salmon. A slice of crusty, floffy Italian bread with Havarti didn’t make it into the picture. Too mundane 
Those gambas got prettttty garlicky overnight… 
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Oh, what the hay… let’s call it a “club” salad: leftover salad with tomato, avocado, cuke, radish, pulled roti chicken, crispy bacon.
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Takana onigiri and veg miso soup
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Leftover mackerel tacos with avocado and dregs of feta.
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Mezze, courtesy of a stop at my favorite Armenian market.
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We had cauliflower/ sorrel soup for lunch today. Cauli was cooked for zero minutes in the IP in chicken broth, onions, garlic , half of the cauli was returned to IP and was blitzed along with some Pecorino Romano. I usually purée the sorrel with a little evoo , but because of some time constraints, I put the entire sorrel bunch that I had clipped into the pot and blitzed again.
Made a quick and tasty soup although not as pretty as when I purée the sorrel separately. Whole wheat toast was on the side.
Dessert was apricot gelato.
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The soup sounds delicious! I love sorrel.
It usually has a potato but I had just bought a beautiful head of cauliflower, so I used that. Would you like the link? https://mycancalekitchen.com/sorrel-soup/
The soup is a beautiful shade of bright green.
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Such a clever recipe! Can’t wait to find some sorrel and make it.
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My sorrrel is planted in a big pot and has now returned for several years! My only competition is the ground hog and I usually have to put netting over it.
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Salmon chowder because everyone’s making it
@MunchkinRedux .Not Finnish but very good nonetheless, this had in addition to the salmon, sautéed diced scallion, fennel bulb, russet potatoes, peas; chervil and parsley. I hope this reheats well as we have about a quart more left !
Dessert was a mini Almond Citrus cake.
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Yesterday’s take out lunch was spaghetti and meatballs from a nearby deli.
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Thank you, a nice Spring version of chowder.
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