50ShadesGreyMarket
GLP-1 Enthusiast
Are you on Reta? The waves of nausea and sulphur burps never went away for me, they just got a little better.
Anyone have some great recipes to share?
- Thread starter Alpha_Icarus
- Start date
JoonyO
GLP-1 Enthusiast
I am. At 6... 1x week/5 days. I've yet to get "the burps" and any nausea ( I would say never but then for SURE would start to get 'em ☹️ ).
My hypothesis is it has to be a certain food that people are eating that cause 'em. My diet is bland as hell and most would never do it. Chicken now ( was zero sugar and just beef for 8+ months almost exclusively-'cept for nuts and pork rinds for snacks. EVERY day. ). Broccoli. Plain greek yogurt w/granola. Snack on Pure Protein bars.
50ShadesGreyMarket
GLP-1 Enthusiast
It is from the slowing of the gastric process, food is staying in the stomach for far longer than designed to.
It’s wild how some folks have extreme side effects from entry level doses and others don’t see any effects at all at 10X. I also noticed the first day (12 hrs) that my appetite was obliterated. I was pinning 1mg Reta every 4-5 days at one point and thought I was going to die of exhaustion. Once I start back on it I hope to be better adjusted so I can move up to 1 mg/week with little to no side effects. 🫤
It’s wild how some folks have extreme side effects from entry level doses and others don’t see any effects at all at 10X. I also noticed the first day (12 hrs) that my appetite was obliterated. I was pinning 1mg Reta every 4-5 days at one point and thought I was going to die of exhaustion. Once I start back on it I hope to be better adjusted so I can move up to 1 mg/week with little to no side effects. 🫤
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JoonyO
GLP-1 Enthusiast
And the "delay" has been most gratifying to me. 🙏🥳 No more constant 'rhea! Still have a good appetite-I can eat if I want to, no problem. PLENTY of energy, all day, too! 😂
Neither military Drs or Kaiser could ever say ( or would say ) what was wrong with me ( the gut issues started in the military and BOY IT WAS TERRIBLE. 3-10 days of SICK AS A DOG ...throwing dungarees over the side of the ship because I didn't make it to the lavatory. The sick/can't do anything but lie in bed would happen every 3-6 months). I gave up trying to get a diagnosis 40 years ago and have just lived with it.
All I know for certain, NOW, is that the slowed digestion from GLPs is magical. Previously only pain killers worked the same to "slow me down". First colonoscopy I figured they discover some hideous, slithering worm in there...but no such luck.
True story...
Neither military Drs or Kaiser could ever say ( or would say ) what was wrong with me ( the gut issues started in the military and BOY IT WAS TERRIBLE. 3-10 days of SICK AS A DOG ...throwing dungarees over the side of the ship because I didn't make it to the lavatory. The sick/can't do anything but lie in bed would happen every 3-6 months). I gave up trying to get a diagnosis 40 years ago and have just lived with it.
All I know for certain, NOW, is that the slowed digestion from GLPs is magical. Previously only pain killers worked the same to "slow me down". First colonoscopy I figured they discover some hideous, slithering worm in there...but no such luck.
True story...
teabitten
Recently Joined
I made this Orange-Miso Edamame Salad recently for some quick 'n easy lunches, and it's sooooo so so so good.
desinr-gal
GLP-1 Enthusiast
I love These ingredients! thank you!
Ambrosia75
Recently Joined
For the most part I don’t meal prep meals, per se, I make proteins and veggies (everything mostly air fried) and mix and match all week. This is a current favorite. I need to start making sure I make this in a week to be made sour dough because they go together so 🔥Southwestern Ground Beef and sweet potato skillet also it’s getting that time of year I start meal prepping meat slop. There probably has never existed a more perfect body building meal. Look up silverhydra meat slop. His site doesn’t exist anymore so if you see links directly to it you’ll get errors. But the recipe still exists out there. It’s somewhat chili ish
Why they gotta call it that? 🤣 But I looked it up and it sounds good and so simple!
I have been making protein coffee popsicles and love them. I start with a large cup of coffee, add about half a cup of half n half, a scoop of 2-3 tbls of chocolate peanut butter, a small scoop of protein powder and 2 teaspoons of coffee concentrate.
4StrandKnot
GLP-1 Apprentice
Since GLP-1s reduce appetite, personally I think it makes sense to look at a meal not just for the nutrition and enjoyment of it but also for management of leftovers.
Soups, stews, chilis -- you can make a batch and have it last a week, or even longer if you freeze portions of it. Many of these dishes are even better the next day because it gives the flavors more of a chance to blend.
Organic vegetables -- they aren't magic, nor are they higher in nutrition. However, many simply taste better. If a garden salad made with organic veggies tastes good enough for me to eat it more often, this is a big win.
Some foods aren't as good the next day. But there's a way to work around this as well. I love a good rare steak, but that rare steak isn't going to be rare anymore if I reheat it. But it can be sliced in to thin strips and served atop a steak salad.
A farvorite recipe of mine is Caldo de Albóndigas -- a meatball soup that I think is originally from México, but is widely loved throughout Latin America. This is pronounced roughly like all-BONE-dee-gahs.
My own version looks a lot like this, with a couple of notable exceptions:
www.yellowblissroad.com
Soups, stews, chilis -- you can make a batch and have it last a week, or even longer if you freeze portions of it. Many of these dishes are even better the next day because it gives the flavors more of a chance to blend.
Organic vegetables -- they aren't magic, nor are they higher in nutrition. However, many simply taste better. If a garden salad made with organic veggies tastes good enough for me to eat it more often, this is a big win.
Some foods aren't as good the next day. But there's a way to work around this as well. I love a good rare steak, but that rare steak isn't going to be rare anymore if I reheat it. But it can be sliced in to thin strips and served atop a steak salad.
A farvorite recipe of mine is Caldo de Albóndigas -- a meatball soup that I think is originally from México, but is widely loved throughout Latin America. This is pronounced roughly like all-BONE-dee-gahs.
My own version looks a lot like this, with a couple of notable exceptions:
- I will make this with beef, or pork, or both.
- I'll add an extra egg, and usually blend in some dried minced onion or garlic (or both) with the meat.
- I don't add potatoes
- I only add rice to the meatballs if I have leftover rice to use up -- rice adds great texture, but at the expense of dulling the meaty flavor of the meatballs. I prefer meat that tastes like meat.
Albondigas Soup Recipe
Albondigas Soup is a traditional Mexican Meatball Soup made with beef & rice meatballs, potatoes and zucchini in a rich tomato broth.
www.yellowblissroad.com
4StrandKnot
GLP-1 Apprentice
Not sure if you want to make them yourself -- it is more work, but it's not onerous.
In case you do, you can do it with the triple dredge technique:
Air Fryer 400F/200C
Take some boneless skinless breasts or tenders, and 3 bowls.
In one bowl, add a bit of flour and the seasoning of your choice, I like to season the flour generously as this is going next to the chicken.
In the second bowl, scramble 1-2 eggs.
In the third bowl, add breadcrumbs or crushed cornflakes. You can add additional seasoning if you like in this bowl, too.
Take each chicken breast, dredge in flour.
Drege each floured breast in the egg wash
Dredge the egg-wash breast in breadcrumbs/corn flakes.
Press extra breadcrumbs on to the chicken if you like.
Air fry until internal temp is 165F/75C, approximately 15 minutes.
If making breast tenders, check those after 10 minutes. 👍
