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Lowest in my life, and I felt good. In most of Europe, Fridays were fast days, and fasting was observed on various other days and periods, including Lent and Advent. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking. Naturally Slim is based on not what you eat but when and how you eat and you eat your own real food and got real results. If I guaranteed no more shipments are coming to my name or my address that should be the end of the story, not with them! Like anything, your body goes through an adjustment period, but after a few days, it is quite easy. I continued enjoying the Nutrisystem foods and never got tired of them.

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Does Nutrisystem Diet Work? My Review – My Story

However I had done her DVDs in the past in pretty often-so it is not like I'm doing anything out of the ordinary by doing by doing them. You see how to eat proper portions. This program does teach portion control. It shows you what a correct serving, which is very important. You just have to use common sense when you go off of the plan and eat the right food and portions.

Chances are if you eat a lot of pasta during the week pasta dishes in this plan and a dessert every day at a certain age you will gain weight unless you have exceptional metabolism. After all, I am trying to lose weight again because even though I ate healthy food-I ate too much at some point or I wouldn't be here. I highly recommend this program. After my 2nd 10 day kit, I am down another pounds. I took one day off after the first kit was completed. Then, started the 2nd kit just like this one.

I did not take a day off after I completed the 2nd kit. Also, as an interesting note, the chicken alfredo in my 2nd kit seemed to taste better. Maybe I was used to it or maybe something was "off" with that first one.

Regardless, the 2nd one was okay. I am now on my 3rd kit, using the diabetes kit because that is all my walmart had left. The scale is still moving in the right direction. By Katherine E Piho on July 24, The product exceeded my expectations. Get fast answers from reviewers. Please make sure that you are posting in the form of a question. Please enter a question. Customers also viewed these items. Nutrisystem Protein-Powered Favorites 5-day weight loss kit.

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Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey. Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century.

Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down. Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood. The first pressing was made into the finest and most expensive wines which were reserved for the upper classes.

The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication. For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice.

The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem. Even if vinegar was a common ingredient, there was only so much of it that could be used.

In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time. Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome.

Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.

These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated.

Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages. In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups.

For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil.

Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.

The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.

In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions.

Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable.

Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant.

Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh. Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world.

For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production. Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques.

These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century. Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.

As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol. By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired. One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1.

The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced. Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits.

It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation. Aqua vitae in its alcoholic forms was highly praised by medieval physicians.

In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century.

In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays. Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves. They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.

The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger. Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel.

Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food.

While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring.

Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking.

In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds. They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.

Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt.

The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.

The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green. Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages.

It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes. Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.

There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin. The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers. An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling.

The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach. Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti.

From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.

Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era. Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices. The preservation techniques available at the time, although crude by today's standards, were perfectly adequate.

The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods. The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.

The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars".

The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table. Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat.

Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine. The first cookbooks began to appear towards the end of the 13th century.

The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat. Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities.

Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field.

Professional cooks were taught their trade through apprenticeship and practical training, working their way up in the highly defined kitchen hierarchy.

A medieval cook employed in a large household would most likely have been able to plan and produce a meal without the help of recipes or written instruction. Due to the generally good condition of surviving manuscripts it has been proposed by food historian Terence Scully that they were records of household practices intended for the wealthy and literate master of a household, such as the Ménagier de Paris from the late 14th century.

Over 70 collections of medieval recipes survive today, written in several major European languages. The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen. Towards the onset of the early modern period , in , the Vatican librarian Bartolomeo Platina wrote De honesta voluptate et valetudine "On honourable pleasure and health" and the physician Iodocus Willich edited Apicius in Zurich in High-status exotic spices and rarities like ginger , pepper , cloves , sesame , citron leaves and "onions of Escalon" [] all appear in an eighth-century list of spices that the Carolingian cook should have at hand.

It was written by Vinidarius , whose excerpts of Apicius [] survive in an eighth century uncial manuscript. Vinidarius' own dates may not be much earlier. From Wikipedia, the free encyclopedia. Regional cuisines of medieval Europe. Food portal Middle Ages portal. The Example of Europe" in Food in Change , pp. Peter Damian Die in ? A New Perspective on his Final Days". Archived from the original on Depending on the size and weight of the meat, the cook chose a heavy or light spit of various lengths.

Diversions of a Naturalist. Campbell, Mark Overton , Land, labour, and livestock: By comparison, the estimated population of Britain in , right before the Black Death , was only 5 million, and was a mere 3 million by ; see J.

The Middle Ages , p. See also The Appetite and the Eye: Visual aspects of food and its presentation within their historic context. Edinburgh University Press, Edinburgh. Sicily" in Regional Cuisines of Medieval Europe , pp. Medieval Food — academic articles and videos The History Notes website tells the story about the food and drink in the Middle Ages Le Viandier de Taillevent — An online translation of the 14th century cookbook by James Prescott Medieval cookery books at the British Library — Learning resources on the medieval kitchen How to Cook Medieval — A guide on how to make medieval cuisine with modern ingredients The Forme of Cury — A late 14th-century English cookbook, available from Project Gutenberg Cariadoc's Miscellany — A collection of articles and recipes on medieval and Renaissance food MedievalCookery.

Medieval Academy of America. List of cuisines Lists of prepared foods. Retrieved from " https: Medieval cuisine Historical foods.

Articles with French-language external links Pages with login required references or sources Featured articles. Views Read Edit View history. In other projects Wikimedia Commons. This page was last edited on 12 September , at I recently decided I needed to sign up again after packing on an extra 10 pounds around the holidays. There are many reasons that I love Nutrisystem, but these are the biggest factors that make it my top-rated weight loss program: As of today, Nutrisystem is offering some amazing discounts for TheDietDynamo.

Compare that to your average grocery bill these days, and that seems like a pretty good deal to me. You do need to buy some fresh vegetables on fruit when using the Nutrisystem diet, but even with that, the plan still is still an affordable way to reach your weight loss goals when you compare it your typical food costs.

Plus, they show you the exact system to follow to reach your weight loss goals — follow the plan they send, and you will lose weight. At the start of the year, Nutrisystem launched their brand new Turbo 13 program. This is designed to help you jump-start your weight loss, and includes a selection of foods and shakes for your first week.

This last time I signed up, I had a weight loss goal of 10 pounds — with this new system I had pretty much hit my goal during the first week. This means, I only needed to use Nutrisystem for 1 month, and then switched to their Turbo Shakes for my second month, along with a healthy diet and exercise plan. This may sound obvious, but I know a lot of folks are probably wondering if Nutrisystem actually works. The answer is YES — if you follow the program as they designed it.

That means, sticking to their meal plan for however long it takes to reach your weight loss goals. Maintaining a healthy weight took on new importance after starting a family. When I finally decided to sign on with Nutrisystem , my health was not in good shape.

The crazy thing is the weight gain really snuck up on me. But, that all changed once I hit my mids. As my friends began settling down and starting families, I continued the partying and overindulgence of my college days, and as my metabolism slowed I really began to pack on the pounds. The big wake-up call came when I finally decided to visit my primary care doctor. The results of the visit came as a shock, to say the least.

It was the middle of winter, and I was laying on the couch late one night when a Nutrisystem commercial came on TV. Dan Marino , the legendary Miami Dolphins Quarterback, was talking about how he had lost more than 20 pounds on Nutrisystem, and for some reason, his words stuck with me see the commercial below.

Marino was one of the biggest names in the NFL as a kid, and here he was on TV talking about a diet plan that had worked for him, and he actually seemed genuine and believable.

Whatever the reason, I was convinced it was what I needed. During my research, I found a lot of positive reviews about Nutrisystem, and I knew it was time to give it a try!

My family and I. I was able to lose 30 pounds with Nutrisystem, and have been able to keep it off by making simple lifestyle changes. It was affordable, convenient, tons of people reported great results online, and they guaranteed the weight loss.

After doing a little research, I decided it was right for me and decided to sign up. I was probably around pounds when I finally decided to jump on the bandwagon, and my weight was going nowhere but up at that point. Nowadays, I try to stay as close to as possible, and I am usually able to maintain that goal, give or take a pound or two.

That being said, I still utilize diets like Nutrisystem from time-to-time, when I feel like I need a re-charge, or to quickly burn off some extra weight. After reaching my goal, I transitioned to a plan that includes their Turbo Shakes, healthy foods that I prepare on my own, and a regular exercise routine. While their Basic plan worked for me for me, they have several options to choose from.

The big takeaway here: Pick a plan that fits your budget and dietary needs they have specialty plans for vegetarians and diabetics , and know that ALL of their plans are going to help you lose weight when used correctly. There is a ton of variety, the meals are quick and easy to make, and they even have frozen options that take the quality up another notch.

You can view their full menu at the official Nutrisystem website. Ultimately, I wanted to make a goal of losing about 10 pounds per month.

For me, this was very doable following their diet plan. The results are going to be different for everyone, but if you have 20, 30 lbs, or more to lose, then I would expect to be on the diet for at least two months.

In my case, once I reached my weight loss goal, I had established a routine for how much I needed to eat each day, so I was comfortable developing a plan of my own.

As someone who has lost more than 30 pounds using the Nutrisystem program, I can tell you that it absolutely works. I highly recommend it to anyone who has 10 or pounds to lose. Nutrisystem Turbo 13 is one of the most effective ways to lose weight, and is a great fit for anyone who wants an easy plan to follow.

I've used their plan now several times over the years, and it's one of our highest rated weight loss products here on the site. I really liked your story. I am in day 2 of my Turbo Program. My history with NS is in I had my 3rd child, 12 months and one day after my 2nd. My weight on delivery date was My normal weight was I went down to Lowest in my life, and I felt good. I did feel healthier at which I managed to maintain for 20 something years. In 3 years I graduated a size I weighed when I graduated.

I still weigh 10 years later and feel awful. I too started to eat out and drink wine. I only hope I have the will power to succeed this time. I feel I have to become a hermit and say no to going out with my friends, neighbors and family. But now I am older and I dread the fact it may take me years to lose all this fat. But I have only myself to blame. Reading your story has given me some inspiration. I am going to make 10 weight loss increments only as to not get discouraged.

Thank you for sharing your story. Hi Cheryl- Thanks for reading, and sharing…What an inspiring story! I still have a drink occasionally, but try to keep it limited to social gatherings and not an everyday thing. In any case, best of luck with your weight loss journey! Norman, you seem to know the NS diet very well. I have been on this diet around 7 years ago and I see a few new changes this time.

My order has arrived and I unpacked my Turbo Box yet did not keep that food separate, and now i am really unsure of what was in it for my first week….

Best of luck with the program. Hope that helps -NS. You want to be at your goal weight then, not wishing you did something about it yrs ago. No, you cannot pound them back, but I am not sure why you would want to anyway.

Co-workers always ask me to go out for a drink and they order whatever and I order a diet coke. You could blame it on medication if you want. When I go out to eat or go to cookouts, etc. I order a meat and a vegetable with a diet soda. No potato or anything. At a cookout it would be a burger or chicken with no bread, and a tossed salad or veggie. You CAN do it. You just have to order carefully. I wish you luck.

You can do, I know you can. It is so nice to read a positive article about Nutrisystem. You are so right about your body becoming used to the smaller portions. Like anything, your body goes through an adjustment period, but after a few days, it is quite easy.

With frequent snacks between meals, as well as plenty of fluids, you are eating pretty much whenever you feel hungry. Hi, thanks for the great review! Thanks for the nice comment: Excited to hear how Nutrisystem goes for you — let us know! Hi Ellen — You definitely need to talk with your doctor before trying Nutrisystem or any weight loss plan with your health issues, but they do offer a plan for people with diabetes.

I would recommend checking out their site to learn more about the different plans they offer. They also offer snacks and shakes as options over the course of the day, so that helps with the extra cravings too.

Hope that helps, and best of luck with your weight loss journey! Someone in my Myspace group shared this website with us so I came to give it a look.

Exceptional blog and brilliant design and style. Thanks for the kind words and for visiting the site — let me know your Twitter handle so I can return the favor! Those first 2 weeks i dropped 13 lbs, but that third week i lost maybe 1 lb. I was only eating the provided meals the first two weeks usually around only calories per day obviously that was unhealthy, so i added in a few snacks to put me right around calories per day.

But unfortunately that has resulted in minimal weight loss. Did you have plateaus like this? And how did you over come these stalls?

I did just purchase an elliptical and also a stationary bike, but only on day 2 with those. Your review was wonderful and very well written, so thank you! Hi Julie- Thank you so much for sharing your story, and way to go for making it through your first month!

I think the calorie restriction is the hardest part about Nutrisystem, and why now I typically only do the diet for a month or two and then really focus on just eating right and getting enough exercise after that. For me, the approach after Nutrisystem has been intermittent fasting IF. That said, I have had a lot of success with it, and find that I can maintain a healthy weight for long stretches of time when using it.

I started with the turbo charge and continued now for almost 3 weeks. I have only lost 3 lbs. When I emailed a counselor they said that was normal and I was doing well. Big hope very disappointed. In any case, hope the rest of your month goes well, and best of luck moving forward.

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