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GRANNIEANNIE57's Photo GRANNIEANNIE57 Posts: 4
11/20/12 1:47 P

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I am traveling out of town also. I'm bring a pumpkin pie. Planning on making it with Splenda so there will be one sugar free item for me to eat, and no one else will know. The rest of the meal is being made by others. My plan is to have a little of everything in small portions (1/4-1/2 cup of each) and to take my time eating it, so that I'll be satisfied with one plateful. I'll try to get a walk in afterward to burn off some of those carbs. It's just another day, and I'll adjust back to my diet when it's done.

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CYNDI4856 Posts: 122
11/20/12 10:02 A

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i make everything the day before except the turkey
i was wondering if anyone has a diet menu for a month for low gi diet i due so much better when i follow a out line thanks

EACH TIME I SAY NO TO IMPLUSE EATTING I WILL VISUALIZE FAT MELTING OFF MY BODY


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1CRAZYDOG's Photo 1CRAZYDOG Posts: 53,905
11/20/12 9:27 A

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Tuesday -- thanksgiving is 2 days away! Woohoooo. So, what tips do you have to share with us today?

My tip is cook ahead! I am cooking my turkey on Wednesday so I can carve it and have it all done to transport on Thursday as we are going to my parents in IL. That way it is less stressful.

I am going to make the cranberries today as well. I love cranberries!

They're so simple to make!

3 cups water
1/4 to 1/2 cup agave syrup (depending on the sweetness you desire) Bring to a boil.
Add 1 cup of cranberries (I use fresh or frozen)

Once the cranberries come to a boil, lower the heat so it simmers. Ypou'll hear the cranberries pop. Give it a stir once in awhile. Then remove from heat when the cranberries are soft. Refrigerate.

Have a wonderful Thanksgiving and be safe if you're traveling.

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