The MakeMeThinner Support Forum

[just_julie]

The guide says 1/2 - 1 cup of egg substitute. I guess you decide. Our lean & green meal is 300-320 calories. Depending on what you're going to eat with it (your green), you need to make adjustments. That means you'd need to look up the calories of your green. This sounds like too much work for MF...

Does that make sense? Can someone explain this further/better?

[Nancy]

I'm not familiar with all the egg substitutes on the market today.

Again, I am not a nutritionist by training; I am an educator and my purpose here is to support people with weight management and provide you with the tools necessary to be successful on our TSFL Programs using the Medifast Products.

It is best for you to ask our TSFL support nutritionist for the answer to these types of questions.

We have used Egg Beaters™ here at the old MakeMeThinner Cottage. One fourth cup of Egg Beaters has the same amount of protein and less than half the amount of calories as a real live whole egg and NO cholesterol (and no yolk!). They are pasteurized and I like that idea as I have a compromised immune system and I do not want to get salmonella …I used the Garden Vegetable flavored variety. I used 1 cup (120 calories/ 24 g protein / 4 g carbs)

Keep in mind, the total calories/carbs for the Lean and Green meal is about 300 calories/10 grams of carbs. Some meat and vegetable combinations can bring it up as high as 325-350 cals /12 carbs.

I always try to stay at the 300/10 mark myself. Use that info in planning your Lean and Green meal. Read labels before you eat.

Contact the nutritionist for specific info regarding food substitutions and products. Sorry but I just do not have the time to research everything.

My personal feeling is that when people start experimenting a lot, especially in the beginning of their weight loss program, they can get into foody trouble. Granted some people may not be as satisfied as I am to eat the same things over and over. During the weight loss phase we are learning how to eat for the rest of our lives. I guess even after three years of weight maintenance, I still feel a bit nervous about venturing out into Foodland too much.

[ascicles]

Hi there, Just_Julie ~

Sure, you can use a combination of meat and cheese for the Lean Portion. It is important not to cut yourself short so be sure that you consume all of protein portion. It is fine to use 1/4 cup of low-fat cheese and 5 ounces of chicken or 5 ounces of shrimp and three ounces of cheese.

I often have a shrimp salad with a hard-boiled egg. I use one egg and 4 ounces of shrimp. Shrimp is very lean and low in fat.

Woah, I didn't even think about using eggs along with my meat. I made an omelet the other night, and while it was good, it wasn't nearly as filling as chicken or beef. I may try using 1/4 cup of egg beaters and about 4 oz. of chicken sometime this week.

[FORMOMMY]

That's what I have Nancy only in the Southwestern Style. I picked it up as a change of pace from chicken, fish, etc. I am not a big egg eater per se but I made an omlette the other night with my 1 1/2c of veggies and 1 cup of Egg Beaters and it was good. I think chicken, etc. fills me up more though so I won't be doing the omlette thing too often. Nice for a change.

I agree about experimenting. I am a bit shy about doing that as well. I fear messing things up or addiing a little here and a little there. So I totally understand your warning about being careful.

Thanks for your insight and support!

[just_julie]

Hey ascicles! Try it! You'll like it!

I made an omelette with taco meat last night. Egg beaters are a useful tool in using leftovers. You can put just about anything in eggs. Sometimes I cook up a bunch of meat all at one time, and I measure out my ounces for several meals. I had 2 ounces of taco meat left over, so into a little more than 1/2 cup of egg beaters in went. Yummy!