Janet - hop aboard! Welcome! There is a post just below on Fat Flush - same idea as Atkins from what I see. I post on Diet Pals - we do EVERYTHING, anything, our own thing and basically just keep each other going. I have a friend who has been doing Atkins and has lost a lot of weight. Saw a very good health show of someone who has a lifetime of yo yo dieting and found Atkins suits her and her weight is now staying off - she loves meats, has learned to use the right types of fat (which you need) and still keeps her carbs at bay. My success has been with a more balanced diet - weight watchers. Whatever you decide to follow, feel free to make new friends, join any thread you like and ask questions. You could even start a new thread on whatever diet you choose. We love new faces around here and have lots of encouragement. I use this forum as a journal, every day to reinforce my commitment to myself, write about the bad days too - moods, foods and all - I dust myself off and try again. Whatever you decide to follow, please post no matter what. Hi ya, from Scotland! (I'm waving and yelling - youuu hooooo!) McPeg

I make a couple of pretty good omelets. I don't like eggs too much, so I use a LOT of other stuff so I can't taste the eggs. MD-style crab omelet olive oil 1/4 cup chopped broccoli florets (fresh or frozen) 1/2 cup frozen leaf spinach 1/4 cup sliced mushrooms butter 1/4 cup crab meat 2 eggs Old Bay seasoning Shredded cheddar cheese In a large skillet, heat enough olive oil to coat the bottom of the pan. Add the broccoli and saute until almost cooked. Add the spinach and mushrooms and saute until heated through. Crack the eggs in a bowl. Add the crab meat and Old Bay to taste. Mix up well. Heat a good tablespoon of butter (or margarine) in an omelet pan or 8 inch skillet until the butter is bubbly. Pour in the egg mixture. Immediately begin shaking the skillet every 3 seconds so the eggs don't stick to the pan. Keep that up until almost all the eggs have set. Slide the eggs onto a plate. Add the broccoli mixture and top with the cheese to taste. The hot veggies will finish cooking the top of the omelet, so don't worry about it being runny. I call the other omelet a taco omelet. I make taco filling according to the package directions on one of those seasoning packets, but I add a can of rinsed and drained black beans and 2 crumbled portabello burgers. This makes quite a bit of filling- enough for DH and I to have taco salads one night and a couple of my omelets. I just use the filling as-is. When I make the eggs, I add some cumin and paprika to them before I cook them. Then just heat the filling and add cheese. I'm going to try an omelet with spinach, mushrooms, and asparagus and cheddar cheese next. Some other things I like are veggie sausage patties with cheese (you see a theme going here?), andouille chicken sausage, portabello burgers. I don't eat pork, so that limits my choices a bit. DH likes the microwavable bacon strips. We found some low-carb bread that is pretty good, so on most mornings I can even get some toast. I've also eaten burgers (both turkey and beef), leftover fish, etc. I'm not a huge fan of breakfast, not liking eggs and pork, so I just don't limit myself to breakfast foods.

Cran, you're welcome. I hope you find a few recipes you like. LisaB: you are so incredibly thoughtful to pull up this thread from last year. Thank you! Here's some new ones. The pancake and Red pesto Sauce I've been making pretty much every weekend lately. Healthful, easy and super delicious. ALMOND MEAL PANCAKES Serves 2 Ingredients: 1 cup almond meal 1/4 cup cooked quinoa 1/2 cup Egg Beaters or 2 eggs 1/4 cup water 2 tablespoons walnut, olive, avocado or canola oil, your choice 1 tablespoon sweetener ( I usually use blue agave syrup) blueberries, if you choose Directions: Mix all ingredients, except blueberries if using them, together in a bowl. Gently fold in blueberries (if using). Cook on hot oiled griddle as you would regular pancakes. * The cooked quinoa keeps the pancakes moist and fluffy. I've tried it without, but prefer them with it. LEMON BLUEBERRY YOGURT MUFFINS Makes about 2 1/2 dozen Ingredients: 1 1/2 cups Bob's Red Mill Low Carb Baking Mix (don't accidentally get his Low Carb Bread Mix like I did last month! I buy mine from Amazon Prime or from Bob's Red Mill directly) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt (I prefer Fage 0%) 1 cup sugar (I know, it seems like a lot, but comes out to less than 2 teaspoons per muffin. You can try an artificial sweetener, if you like. I'm very allergic to them myself, though) 3/4 cup Egg Beaters or 3 extra large eggs 2 teaspoons grated lemon zest (from approx. 1 lemon) 1/2 teaspoon pure vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups blueberries) 1 tablespoon of the baking mix, or regular flour Directions: Preheat oven to 350-degrees. Add muffin liner papers to muffin cups and spray the inside of each with olive oil spray (or Pam, if you prefer). This is very important because without the spray, the finished muffins will stick to the papers badly. Or, you can use the Caphalon Silicone cupcake liners. You do not need to spray them. Mix together the baking mix, baking powder and salt in one bowl. In a second bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and applesauce. Slowly mix the dry ingredients into the yogurt mixture. In a third bowl, sprinkle the blueberries with the 1 tablespoon of baking mix or flour. Toss until covered. Gently fold blueberries into batter. Fill muffin cups about 3/4 full with batter. This recipe should make about 2 1/2 dozen. If using large muffin papers, you may get just 2 dozen. Bake about 40 minutes, or until done. I say "about 40 minutes" because I live at an altitude of 6,000 feet above sea level and baked goods can take a bit longer up here. * These muffins are very moist. They also freeze well. RED PESTO SAUCE FOR SALMON, ETC. Serves 2-3 We eat fresh salmon a couple of times a week. I've been making this heart healthy sauce for it lately, and we love it. You'll need a food processor or blender for this recipe. Ingredients: 8 blanched almonds 1/2 clove garlic, minced 1 tablespoon tomato paste 1 tablespoon extra virgin olive oil 1/3 cup chopped, bottled roasted red bell peppers, drained Directions: Blanch your almonds by dropping them in a 1/2 cup of boiling water (off the stove) for 8-10 minutes. Drain, and pinch each almond to slide off skin. Pat dry and cool a few minutes on counter. In a food processor, pulse almonds until you have a powder. Add rest of ingredients, pulse to blend. Taste and add salt if you prefer. Serve at room temp or slightly warmed.

Get a referral to a dietitian who can interact with the physician and clear things up, and then sit down with the woman her her companion. The dietitian will have enough credibility to calm things down. Medicare Part B may cover some limited medical nutrition therapy services by aMedicare-certified nutritionist, registered dietitian, or other Medicare-approved nutrition professional as part of doctor-prescribed diabetes care. Her medical clinic may offer some relatively "free" services to help her, too. Perhaps they hold a class for newly-diagnosed diabetics and pre-diabetics. Or maybe there is one at a nearby hospital. I took a class at the local hospital (not the one affiliated with my clinic) because it was available, and it was free, right after I was diagnosed. The one at my clinic wasn't offered until several months later, and I was a bit impatient. Check with the Medicare folks, too, as the meeting with an RD might cost just the co-pay. The American Diabetes Association (diabetes.org) has some marvelous information. Perhaps someone could print out things for her or the companion to read. As far as white bread vs wheat bread, white rice vs brown rice, the glycemic index and the carb counts are exactly the same. However, the body will process the white stuff a lot faster than it will the brown stuff. The RD that taught the two classes I took, both said the same thing. Keep both types to a small amount, "everything in moderation". That said....I'm with those that say, "hey if you got to 94 without being diagnosed, keep up whatever it is you're doing!" Donna T2D