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Old Oct 22, 2017, 02:32 AM
AspiringAuthor AspiringAuthor is offline
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Member Since: Oct 2017
Location: Mountain View
Posts: 629
After more than 10 years of trial and error, I am at least sleeping on Seroquel. It also seems to be good as a MS. Finally, it helps prevent my migraines in addition to BOTOX injections.

Tried: Lithium, Risperdal, Zyprexa, Geodon, Tegretol, Depakote, Lamotrigine. Something or other went wrong.

Seroquel makes me very hungry, though. Before I try newer AP's that are sedatives (Saphris?), I want to see if I can at least avoid weight gain (I am ideally wishing to lose weight and am now around 220lbs being a 5'5'' woman..) on Seroquel.

So I started adding vegetables and mushrooms to bulk up and want to keep doing that. Of course, eating soup and drinking very decaf black tea (one decaf bag makes two cups for me) helps, but I want to go further by adding extra vegetables to soups. The inspiration was all of those "riced", "spaghetti", "spiraled" veggies I see at the grocery store.

What I have done thus far - built a habit of sauteeing at least two veggie or mushroom ingredients for making an omelette.

Say, crimini mushrooms and white parts of leeks, or celery, or summer squash.

So I do that before whisking eggs and milk.

Then after I pour the eggs and milk mixture over the sauteed veggies/mushroom pieces, I dice green herbs, say Italian parsley, and sprinkle all over the omelette. Then top it with shredded cheese.

So I have this habit now and that is an improvement compared to eggs, milk and shredded cheese only omelettes I used to make.

Rotating the sauteed part makes it interesting.

***

Another thing I make is a tomato-based skillet dish with protein. the convenient part is that it is a one skillet dish.

I saute ground meat with onions, if it is a meat dish, then add cherry tomatoes sliced lengthwise (my local Mexican store carries tri-color cherry tomatoes - orange, yellow, and red. yum) and saute until tomato skins pop and liquid emits into the dish. Then sprinkle with green onions, saute more and it is done.

Alternatively, fish fillets cut into small pieces, or grilling cheese - instead of ground beef. But always with tomatoes and always with green herbs. If not green onions, then dill.

***

My goal is to develop routines so that I do not have to think much about what to make. Basically, a routine in which ingredients can be varied.

So now I want to try grating zucchini into my veggie and bean soups, as an extra ingredient that would be invisible (?) and would add soluble fiber and liquid, to see what happens.

Today I discovered that there is a researcher, Dr Rolls, who developed an approach based on the principles that seemed intuitive to me. She wrote books, but I do not want to buy anything yet - want to experiment on my own. Her approach is called VOLUMETRICS.

If anybody is doing that or has read her books, I hope we can talk. I have read reviews of her approach on WebMD and other reputable sites and she is praised for being a realist.
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