Thanks everyone! Annie, I looked at Stanley's site and found many different sizes to choose from. Not sure about shipping outside the US though. Amazon.com won't do it and Amazon.ca only carries things that I don't care for. None of the retail/hardware stores listed on Stanley's homepage are available in Canada, but Wal-Mart. Of course, the Wal-Mart stores here in Canada are very different than the ones in the US. AM, I completely agree with you about the fact that Wal-Mart stores don't carry high quality stuff especially the ones in Canada. Anyway, after searching for an hour I finally found one local store: Home Hardware, that carries Stanley Thermal bottles. They are small, 1-L and 24 Oz are all they have. Maybe the 1-liter will work. Compare to what he eats right now (basically nothing), 1-liter of hot food will seem like a huge meal to him. Mara, I don't believe we have Chick-Fil-A in Canada, at least not in our city. Even if we did DH probably wouldn't bother to go look for Chick-Fil-A for a meal. A chocolate bar from the vending machine and a cup of coffee at the office lobby would be much easier to him. Jessica, I could never get angry with people who try to help me. I will consider the Bento box idea once the weather is less brutal. Definitely would try sushi because DH loves sushi. A salad is good too as long as the box has lot of compartment so the greens, protein, and dressing won't mix until he's ready to eat. Will off to Home Hardware next week to see if I can find the Stanley bottle. They have it listed on a national site doesn't always mean they have it in a certain store. Thanks again, everyone! I will continue to try. Al

I live the Virgin diet every day. It should be called the Virgin Lifestyle. This is a good diet for people with intolerances and who have a very difficult time losing weight, but it's great for everyone I think because it makes complete sense and is super natural. It's a ten-week plan to lose weight and discover intolerances. Take out 7 foods for three weeks then reintroduce them one at a time for the next seven weeks. Below I've explained the reasons for taking out these 7 foods. Gluten: contains lectins that bind to insulin, which creates insulin resistance and can make your blood sugars rise, making it hard to lose weight. Gluten is also an inflammatory. Soy: a phyto-estrogen, a plant source of the hormone estrogen. It's also heavily genetically modified. Dairy: like gluten, acts as an isulin resistant. It's nearly impossible to find hormone-free milk. So, hormones and rising blood sugar=acne and fat. There are studies out there that show countries with the highest dairy consumption have the highest levels of osteoporosis. On the contrary, countries that rely on calcium rich foods have a much lower rate of osteoporosis. I've read that the pasturization process of milk breaks down the protein that allows our bodies to absorb the calcium. I believe all this but there is still a huge debate about it. Corn: inflammatory and a high-glycemic food Peanuts: inflammatory and high in lectins. Eggs: inflammatory. If you have sensitivity to corn and soy, eggs might affect you because the chickens are probably fed corn and soy. I have a huge intolerance to fat so another reason eggs bother me. Sugar: we all know that's bad! And don't be fooled by agave necter...higher in fructose than high fructose corn syrup. I'm 5'8 and was 148 lbs. I'm now 135 and holding. In two weeks, my injured knee from subluxation over a year before wasn't hurting and felt stronger. My ankles reduced by 1/2 inch, something I thought was genetic but I guess was just excess fluid. I never really had bad acne, but what I did have cleared up and my blackheads reduced significantly. Also, my menstrual cycle went from seven days to three. My head felt clearer and I had more energy. I rarely have wind or bloated belly as well. The cellulite on my legs reduced by about 50%. I made a point to not exercise the first three weeks to see how effective just changing my diet was. ALL these changes happened without exercise, though of course after the three weeks I went back to yoga. I don't think everyone needs to cut out all of these foods. I also know some people won't have as many changes as I did. But I don't see how it will hurt to try, just to see what changes might happen to you! I think JJ knows what she's talking about. In regards to sticking to it, I cheat every once in a while but I usually feel so bad when I do that I find myself cheating a lot less. Good luck!

Sorry - I forgot the temp! I have corrected the recipe above. It is baked at 300° - cold oven - no pre-heating. Yes, a LOT of yolks left over! When I was younger, I just made a double batch of my mother's recipe for Swedish cut-out cookies. I'd just freeze the dough and bring it out to make Christmas cookies. Here's that recipe. It's the absolutely VERY BEST recipe for a cut-out cookie in the world! SWEDISH CUTOUT COOKIES 6 egg yolks 3/4 cup sweet butter (unsalted) 2 cups white flour 3/4 cup white sugar 1/2 tsp lemon extract 1/2 tsp salt 3 Tbs heavy cream Preheat oven to 375°. Drop egg yolks into gently simmering, salted water. Simmer until hard cooked. Put through a food mill. Set aside. Cream butter and sugar together. Add sieved egg yolks. Sift flour and salt together. Add dry ingredients to above mixture, alternating with lemon extract/cream mixture. Work into a ball. Chill, if necessary. Roll out thinly. Cut-out cookies using cookie cutters. Place on baking sheet. Bake 6-8 minutes til edges just being to turn light golden brown. DO NOT OVERCOOK! When cool, frost with Cutout cookie frosting and decorate. CUTOUT COOKIE FROSTING 1 box of confectioners sugar (powdered sugar) milk - enough to make it thin enough to spread - add a little bit at a time 1/2 tsp lemon extract Mix ingredients until smooth. Mixture should be thin enough to spread-out smoothly, but thick enough to cover cookies. Divide the frosting into multiple small Pyrex cups. Color each cup with a different color - leave one plain (white). I always used red (Santa), green (Xmas trees), blue (stars) for Christmas cookies. Add sprinkles/silver balls to your taste.

One of my favorites is "cheese thumbprints". They are like really good cheese crackers, easy to make and can be filled with whatever you like. I usually fill half with hot pepper jelly and half with apple butter or half an olive. I use this recipe: Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. I've found that a small melon baller works well for making the indentations, and I use my home made Habanero Gold to fill them, but Tomato Marmalade or whipped cream cheese with some pesto or flavored cream cheese is nice too. A tiny sweet potato biscuit with a sliver of good ham and some honey mustard is always nice. I've also made tiny crustless quiche in muffin tins, and I've made little two bite cream puffs and filled them with chicken salad or reuben type filling. And, of course, there's the good old "block of cream cheese covered with shrimp cocktail or hot pepper jelly" kind of thing, but it's kind of messy and not easy to carry around with just a napkin. I love the appetizer type snacks, I could make an entire meal out of a bite of this and a bite of that. Most of all, have fun! Annie