Tips, Tricks, Recipes & Encouragement!
 | Hi, can you please tell me what free spread is? I’ve probably missed it when I’ve been reading through the various topics, but would really like to know? Also, is there any way to print out the foods required for my weekly menu without having to write it out longhand? |
 | Hi, Fersk. If you really like pretzels, it would be worth ordering them online. You can see options here: https://www.trimdownclub.com/shopping-links-for-healthy-foods. |
 | I’m having a hard time finding 100% whole wheat pretzels. Do you have any suggestions? |
| | Hi, Nanay. Thanks for the suggestion. In the meantime, you can use pork for any of the meat recipes in our collection. |
 | I would like to know if you could add some pork chops recipes that would help me a lot thank you |
| | Hi, Chris Koeller. All milk fats aren’t ideal for everyone, but they are better than oxidized fats in most skim and 1% milk products. If you do select the latter, be sure to get a type without added “milk solids.” The best milk fats come from “pastured” products, meaning the cow has access to a natural diet of grasses and bugs. |
 | I am concerned about whole milk it I high in fat content. I have been drinking 1% for a long now I find out it is better to use whole. I thought all that milk fat would be bad. |
| | Hi, rpenni01. The best dairy milks are “pastured” (a different term than “pasteurized”), meaning the cow eats a diet that is natural to her. Those do tend to be expensive, though. |
 | Good Morning, I’m looking for a little help with milk. I’m working on getting the processed out and I’m stumped when it comes to milk. I’ve used standard 2% milk for years but now that I’m looking there are non-gmo and organic alternatives in every shape and form, plus a lot of non-dairy alternatives. Are we looking for less pasturized? Organic is more than double the price so I’d like to make good choices and spend our food budget wisely. |
| | Hi, Shameela M. It looks like your current weight puts you right over the border between menu patterns. If you change it to 70 kg (instead of the present 70.5 kg), you will start to see a bit less food in your plan – which may also be more comfortable for you. |
 | Correction, I am on my fourth week now and have gained weight after my third week. |
| | Hi there I am on my third week of the plan and lost weight the first two weeks and gained 0.4kg’s in the third week. I have been eating all the protein as per the plan but have skipped a few snacks as I got busy during the day. Could you please advise what I can do differently this week to see some weight loss again? |
| | Hi, lbkwankam. Absolutely! As long as you’re not sensitive to gluten, the key criterion is that it is relatively unrefined/unprocessed. Yours are great choices. |
 | Hi, I cannot buy a lot of the special flours used in TDC recipes, such as quinoa flour and brown rice flour. Can I use whole wheat or spelt flour instead? Is there a special ratio to follow if I do? |
| | Hi, reenie4nier. Monk fruit (also known as lo han guo) is a natural no-carbohydrate sweetener. It has a milder taste than Stevia. It is generally available at health-oriented shops, and sometimes in the alternative sweetener section of regular food shops. You can also get it online – for example, http://www.lakanto.ca/. |
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