|11-27-2008, 11:38 PM||#61|
Novel exercise thought
For years I have been trying to find a way to fit exercise into my life, without being able to find the time. I have come to realize that;
I can't fit exercise into my life, so I need to just exercise and fit life around it.
|11-27-2008, 11:46 PM||#62|
I was going to stick to Atkins today, but since I'm changing what I'm doing anyway, I decided to not. I don't feel very well, so it was a good reminder to not eat foods that are bad for me.
What I ate:
breakfast was meat
taste of egg nog
2 pieces of spiced apple cider finger jello
1/4 c black olives
a little turkey and skin
salad w/ avocados and bacon
1/8 c stuffing
low-carb sausage stuffing
3/4 c broccoli salad
monstrous olive stuffed w/ jalape˝o and garlic
1+ c jello/Cool Whip/cottage cheese/canned fruit salad
SF lemon meringue pie--not very good, but almost edible
1 c homemade Chex party mix
1 c potato chips
small piece apple pie
1/2 cup coffee w/ failed fudge and half-and-half
That sounds like a TON of food. I'm going to enter it into ****** to see what it really equals.
|11-28-2008, 12:08 AM||#63|
According to ******:
Fat 132 g
Carbs 176 g
Protein 60 g
Not the best of days, but then I wasn't trying to make it one! Much better than it could have been. It's odd to think how many calories we generally eat on holidays!
|11-28-2008, 10:21 AM||#64|
How do I feel?
Writing this down to help me remember how badly I feel:
bad water retention
puffy face--which makes it wrinkly, too!
dark circles that make my regular circles look like NOTHING
ears feel stuffy and slightly painful
Now tell me again, just WHY I would eat dairy products again? Wendy, REMEMBER this from now on!
(I think that the first two are from the salt.)
|11-28-2008, 06:04 PM||#65|
I bought a book:
What to Eat if You Have Diabetes
It was recommended by my ND. I've read parts of it already. The part that's freaking me out a little is where she advocates eating some whole grains and fruits--gotta get used to the idea that some of that might be OK for me. And the number of carbs on the low-carb diet for someone of my caloric need is around 175! Shocking, isn't it? That should help me to feel better about my diet though; I was getting frustrated by not being able to eat a lot of vegetables.
Of course, this is all dependent upon what my ND says when I see him. He did previously recommend that I not eat starchy vegetables, beans, and grains so we'll see.
|12-02-2008, 07:57 PM||#66|
I've been having a really difficult time since I haven't known what to eat. I decided to have some fruit the past two days, but then ended up eating other things that are made of flour (which I know that I'm not supposed to have) like the best Chex Party Mix in the world and maple cream cookies from Canada--they're SO good!
But TODAY, I decided to go back to just meat, fat and vegetables and I did it!
breakfast, lunch and snack
smoked salmon from the neighbors
small piece of parsnip
small piece of squash
collards and kale boiled w/ bacon, garlic, leeks, chili, pepper, salt and vinegar YUM!
I'm really excited because I haven't been on any plan since last week, and I was scared that I was going to have a difficult time getting on one.
|12-03-2008, 08:46 AM||#67|
Since the day after Thanksgiving, my weight has been 200 - 200.5 (or was it 201?).
Last edited by wcwendy; 12-03-2008 at 08:48 AM..
|12-03-2008, 10:14 AM||#68|
Senior LCF Member
Join Date: Aug 2006
Location: Ontario, Canada
Hi Wendy, mmm, that corned beef and cabbage sounds so yummy. I may ask you for the recipe. Actually I am asking you for it if you have one written out as I'm not the kind of cook who does it "to taste". I've always needed written recipes. I'm making a big pot of chili at the moment for my husband. Later I will make a Low Carb Coleslaw that we both can eat.
I am reading "The Diet Cure" by Julia Ross and I highly recommend it. I am definitely going to be on some supplements as soon as I figure out what they are and I am hoping I will be able to afford them. I WILL afford them - one way or another. I am drinking healthy Green Smoothies with greens, seeds and fruit and coconut oil and I must admit I caved again and had a small mug of coffee this morning but I know now that I will soon be able to give it up. Sorry I don't post too often. I am just so busy or too tired. I can so identify with you about "not knowing what to eat". See if you can get that book or borrow it from the Library. It is amazing! Maybe you already have it - I can't remember a thing from different posts I have read here. Please forgive me. Have a great day!
Last edited by islegirl; 12-03-2008 at 10:16 AM..
|12-03-2008, 11:40 AM||#69|
Hi, Sue! I wouldn't expect anybody to remember which books I do and don't have, so don't worry about that. I "ordered" that book through my library; it should be at my branch in a couple of days. Thanks!
I've made chili and left out the beans. It's yummy!
Supplements sure can be confusing. That's one of the reasons that I am going to see my naturopath. (It's tomorrow!!) He knows a lot more than I do, and he knows what to do about my individual problems. I do thank God for this doctor! I love having him as my doctor. (I don't usually have a lot of faith in what doctors tell me, I research it myself, but what I've heard this doctor say has always made sense.)
What I usually do with corned beef:
In the morning, put it in a crock pot, add spices from package, cover with water. Add 1 medium sliced onion and 1/2 - 1 TBSP peppercorns. Cook on high all day. A couple of hours before wanting to eat it, add vegetables (cabbage, carrots, potatoes) and continue to cook.
Here's what I did this time, because I bought an organic corned beef and it didn't smell like it had many spices in it:
I cooked like above, but added:
a bottle of beer (since we never drink it, this is a good way to use it! )
half a head of garlic cloves or more
2 TBSP peppercorns
1/4 tsp allspice (omitting this would be fine, IMO)
10 bay leaves
I used parsnips since we had only one carrot. I ate only the cabbage and a small piece of parsnip because of the carbs. My kids LOVE corned beef.
Have a great day!!
|12-04-2008, 11:01 PM||#70|
I had my appointment with my ND today!!
It seemed like it took forever to get here! He said to do the diet and exercise program that he had previously recommended:
exercise at 60% - 80% MHR for 40 min 5 days/week
40% animal protein
50% carbs (not simple, no grains)
I forgot to verify this, but IIRC the percentages are based upon portion sizes, not calories. I'll have to ask him.
*eat local fruits (I didn't ask him why, but I will)
*hemp milk w/ a particular protein powder would be good for me to have for lunch (or maybe rice milk, but not cow's milk) (I do like this protein drink; it makes me feel good.)
*if I really want grains, they should be in a form in which they grow in nature--
brown rice = OK,
bagel = not OK; there are no bagel plants.
*consuming complex carbs like a baked potato or sprouted bread after exercising will keep my metabolism increased for 6 hours rather than the usual 4 hours [I just read this concept in a link posted on this website. It's interesting to me to hear my (well-respected) ND tell me the same thing that the article had said!]
*breakfast should be mostly animal flesh, as he put it
*eating regular foods for breakfast is not only OK, but good (salads, fish...)(I already knew this, having stayed in a country in which we ate salad, soup, and fish for breakfast.)
*I should have eggs only every few days. (Been doing that, anyway, to prevent developing an intolerance to duck eggs.)
*coconut oil not only helps the metabolism some, it would be better for me to cook with it than with safflower oil or butter, for example. He mentioned though, that since I'm trying to lose weight, to remember that oil has a lot of calories.
*most of my carbs should be in my main meal, which would be dinner
*a body burns more calories consuming celery than are in it (but I already knew that)
*nuts are a good snack, but since I want to lose weight, I should watch how many I eat. A handful of peanuts has 300 calories! (Not that I think of peanuts as nuts. )
I'm getting my blood drawn tomorrow morning--10 hour fasting test:
He said that since we KNOW that I have problems with my thyroid, vit. D and iron levels, we should check those to see if that's what's causing my tiredness of late. Sounds good to me. My cholesterol and fasting blood glucose levels were borderline last time they were taken (1 1/2 years ago), so he wants to see what they are now.
I am so excited to have a plan, and it's a plan that I like. I like eating organic, healthy (whole, not processed) foods. I like being able to eat fruit and have a carrot in my food if I feel like it (not that I should do this often!!). I like being able to have my chocolate protein shakes! He did say to stay away from bananas, and that's what I make them with, so I'll have to try something new until I ask him why I should stay away from bananas (and other fruits that don't grow locally).
He was excited to hear that I have organic foods delivered. When I mentioned our heritage variety, organic CSA, he got excited and started talking to his intern about heritage variety vegetables. It was fun to help teach a future doctor about something that would be good for him to know. Heritage varieties (usually) have more vitamins and more flavor. We had some carrots this summer that tasted like candy!! (He almost always has an intern in his office. He teaches sometimes at the local naturopathic college.)
Last edited by wcwendy; 12-04-2008 at 11:11 PM..
|12-05-2008, 10:17 PM||#72|
We had good Indian food last night. I love Indian food. There are a lot of low-carb/high protein choices at Indian restaurants. At least, there are at Americanized Indian restaurants; I don't know about restaurants in India.
|12-07-2008, 12:13 AM||#73|
I haven't "started" my diet/new WOE yet. OTOH, I'm essentially eating that way...I think.
This doesn't seem to be a good time of the year to try to start exercising daily. BUT, like I told my dad:
I have to fit life around exercising, not the other way around.
I just need to make a plan then fit other things around it. If they don't all fit, well...we'll eat raw veggies if I don't have time to cook. The kids will get presents in gift bags if I don't have time to wrap them. The kids will have to do more housework, too, likely, which I think is a good thing. Hmm...there are some specific ways to help it fit together; I think that more will come to me as time passes.
|12-08-2008, 11:00 PM||#75|
The good, the bad, and the ugly
I restarted our YMCA membership today. I have an appointment next week to start a 12-week fitness program!!
Excluding the sausage, which was all natural, we had a 100% organic dinner tonight!
fried zucchini and yellow summer squash w/ bacon and onions
cucumbers and onions w/ leeks, garlic, dill, in a vinegar/water mixture
The sausage had cheese in it! I didn't notice until it was cooked.
I ate 5 pieces of baklava tonight. Not only did I go all day eating almost only what I should (I had a small amount of Thai Pad See Ew--a rice noodle dish) but I made it until almost bedtime. I should not be eating crud before bed; it will turn to fat.
Overall, a great health day. I had Thai food for lunch, mostly vegetables, and that made me feel good both physically and mentally.
Tomorrow is my folllow-up appt w/ my doctor.
|12-08-2008, 11:12 PM||#76|
I need to start tomorrow
I think that to not flounder on this WOE I have to make a menu. This flying by the seat of my pants isn't working so hot for me!
|12-09-2008, 10:31 PM||#77|
Why am I never full and satisfied?
I didn't start my new WOE today. I was gone all day, and while I COULD have done it, I chose to not.
I had Indian food (chicken coconut curry, papadum (crisp lentil...thing), raita) and about 6 mugs of chai. I left feeling warm, full, and satisfied. Interestingly, I don't feel that way often. I think that the last time that I noticed feeling full and satisfied was after eating at that same restaurant, and having a bunch of chai. I'm not sure what to make of that.
|12-09-2008, 10:54 PM||#78|
Fasting blood glucose level:
109 (99 is the upper end of OK.)
Besides the new WOE, I will be starting exercise, will see a dietitian to refresh myself on what she said when I saw her a few years ago, will finish reading What to Eat if You Have Diabetes, and will be taking CinnDromeX and Ultrachrome. I will see him in 12 weeks to retest my glucose levels.
If glucose levels are better, and if exercise doesn't improve my cholesterol levels, then we'll work on it.
Synthroid not working; switching to Armour. Will be retested in 4-6 weeks to see how it's going. My thyroid is palpable, when it apparently shouldn't be.
I have FOUR!! I was given something to take internally, and was given some cream. My ear ache? (I don't know if I had mentioned it.) It's a fungal infection IN MY EAR!
I have +1 swelling in my legs. That's an indication of a circulation problem. Not good. I'm supposed to raise my legs for 30 minutes each evening, besides exercising.
Last edited by wcwendy; 12-09-2008 at 11:10 PM..
|12-10-2008, 10:52 PM||#79|
I really like this one:
Prep time.....10 min
Cook time.....15 min....plus time to boil eggs
4 crushed garlic cloves
1 Tbls finely grated root ginger
1 tsp ground chile
1 tsp ground cumin seeds
1 1/2 tsp salt
1 Tbsp brown sugar or substitute
2 Tbsp wine vinegar
3 Tbsp peanut oil
1 (1 1/2") cinnamon stick
3 large, chopped onions
2 tsp paprika
2 skinned, finely chopped, ripe tomatoes
pinch garam masala
1. In a bowl mix the garlic, ginger, chile, cumin, salt, sugar, and vinegar. Stir until the salt and sugar dissolve.
2. Heat the oil and fry the cinnamon for 10 seconds. Add the onion and fry, stirring constantly, until golden brown.
3. Add the paprika, sir well then add the spice and vinegar mixture and the tomatoes. Stir well, add 3/4 cup boiling water and simmer very gently for 8 minutes.
4. Hard cook (hard boil) and shell the eggs and cut in half lengthwise.
5. Stir the garam masala into the sauce and remove the cinnamon stick.
6. Pour the sauce into a warmed serving dish and add the eggs, yolks upward. Serve immediately.
Per a friend in India, to make this authentic--
Pour boiling water over tamarind, soak and ring out. Add the liquid to the sauce.
4 Tbsp coriander seeds
2 Tbsp cumin seeds
2 Tbsp black peppercorns
2 tsp cardamom seeds
3 3" cinnamon sticks
1 tsp cloves
1 whole nutmeg
1. Dry roast each ingredient seperately in a hot frying pan. (Be careful to not burn them.)
2.Finely grind the seeds and spices in a coffee grinder or with a mortar and pestle.
3. Grate the nutmeg and stir into the spice mixture.
4.Store in an airtight container in a cool, dark place for up to one year.
Eggs in Coconut Sauce
prep time........15 min
cook time........15 min plus time to boil eggs
8 hard boiled, shelled eggs
3 Tbsp ghee or peanut oil
2 thinly sliced onions
2 finely chopped garlic cloves
1 Tbsp finely grated root ginger
2 seeded, chopped, green chiles
2 tsp mild curry powder
3/4 cup thin coconut milk
3/4 cup thick coconut milk (I use 1 1/2 cups of whichever coconut milk I have)
1 tsp salt
1 Tbsp finely chopped parsley (optional)
1. Heat oil or ghee and fry the onion, stirring constantly, until transparent. Add the garlic, ginger, and chiles. Stir well a few times then stir in the curry powder. Fry for 30 seconds then add the thin coconut milk and bring almost to boiling point, stirring constantly.
2. Stir in the thick coconut milk and the salt. Put the eggs into the sauce and simmer very gently for 5 minutes.
3. Serve immediately, sprinkled with parsley.
|12-10-2008, 10:54 PM||#80|
I stuck to my food plan today!
cucumbers, tomatoes, garlic, onions in vinegar w/ spices
1.5 cups Bengal Spice tea w/ a little hemp milk (I don't like it, but I might get used to it.)
1.5 eggs with Vindaloo sauce
.5 egg with coconut curry sauce
wilted lettuce salad
cauliflower cooked in eggs and cumin
1.5 cups Bengal Spice tea
|12-11-2008, 11:15 AM||#81|
Prep time........15 min
Cook time........1 hr 30 min (If under time pressure, see quicker version at bottom of post)
This is the best tandoori I have ever had. My entire family loves it, and so does everyone I know.
It's an Indian recipe.
1 (3 1/2 lbs) large roasting chicken
4 seeded, red bell peppers
1 tsp ground turmeric
2 tsp coriander seeds
2 tsp garam masala (recipe to follow, or purchase at an international grocer)
6 crushed garlic cloves
1 1/2 Tbsp grated root ginger
2 Tbsp salt
4 Tbsp lemon juice
5 Tbsp ghee (clarified butter--directions to follow, or purchase at an international grocer)
1 1/2 tsp saffron threads
4 sliced lemons
1 large onion, sliced into rings
1. Remove the skin from the chicken. Dry it inside and out.
2. Puree to form a smooth paste: the slightly chopped bell peppers, turmeric, coriander, garam masala, garlic, onion, ginger, salt and lemon juice.
3. Steam chicken for exactly 10 min. Leave to drain, then dry it.
4. Rub the paste over the chicken, both inside and out. Let stand for 10-15 minutes.
5. Preheat the oven to 475 F/240 C.
6. Heat the ghee in a deep saucepan. Sprinkle saffron over ghee, stir slowly. Add the chicken and fry gently until golden brown on all sides.
7. Put the spice mixture and the chicken into an ovenproof dish with a well-fitting lid. Bake 35 - 45 minutes.
8. Serve immediately with lemon slices and onion rings.
Easier Tandoori cooking directions, and still delicious
1. Remove the skin from the chicken. Dry it inside and out.
2. Puree to form a smooth paste: the slightly chopped bell peppers, turmeric, coriander, garam masala, garlic, onion, ginger, salt and lemon juice.
3. Pour mixture over chicken, or chicken pieces and marinate for 1 - 24 hours.
4. Cook on a hot grill, in your broiler, or even bake. Grilling and broiling are preferred because it will not be wet on the outside.
5. In a hot wok, stir-fry the onion rings.
6. Arrange chicken and onion on a platter, squeeze lemon over it all. Serve with additional lemon slices.
1. Over a low heat, melt the butter. It will seperate. The clear liquid is the part you want to save and use as ghee.
Personally, I love to eat all Indian food with raita.
This can be purchased from an Indian restaurant, if you don't want to make it. BUT, this is the best raita I have ever had.
1 large cucumber
1 1/2 tsp salt
2/3 cup plain yogurt
1 crushed garlic clove
1/2 tsp grated root ginger
1/2 Tbsp lemon juice
1. Overnight, strain the yogurt with cheesecloth. I line a colander with cheesecloth and add the yogurt. Place over something to catch the liquid and refrigerate overnight, or all day. This step can be skipped, but the texture won't be as desirable.
2. Coursely grate the cucumber, season with salt and leave to drain for 1 hour in a colander.
3. Mix all ingredients. Stir again just before serving
1-2 crushed garlic cloves
1. Peel cucumbers. Slice cucumbers in half. Seed, if desired. Slice lengthwise into sixths or eighths.
2. Can either add other ingredients on top, as is done in Ukraine. OR toss in a bowl. This mixes the flavors faster.
The resulting flavored oil is good on just about anything. Salads, beans, rice, chicken, seafood...
This was created by the mother of our exchange student. It isn't a traditional Thai recipe.
Oil for frying
fish sauce--about 1/8 tsp per 2 eggs
Sri Racha (Thai hot chili sauce)
tomato, cut into thin wedges
1. Heat a skillet until very hot. (I prefer cast iron)
2. Add oil, and heat until very hot.
3. Mix the eggs, fish sauce and Sri Racha, and pour into pan.
4. Lay the tomato wedges in the eggs, and salt and pepper it.
5. Cook until done and slighly brown, then flip.
6. Squeeze lemon juice over the top and serve with Sri Racha.
This does not taste like fish. Although fish sauce stinks to most Americans, it adds a great flavor when used in small quantities.
Thai Green Beans with Beef
1 c thinly sliced onion
3 c cooked green beans
starch for thickening
3 c thinly sliced beef
1 tsp Sri Racha
2 Tbls coconut milk
1/3 c soy sauce
1 Tbls lemon juice
1 Tbls finely chopped cilantro leaves
7 cloves crushed, grated garlic
1/2 tsp pepper
1. Heat wok until very hot.
2. Add olive or peanut oil and heat until very hot.
3. Stir-fry onion slices.
4. When transparent, add meat. Stir-fry until done.
5. Add green beans.
6. Thicken. (Skip this step for very low-carb dieting.)
Serve alone for low-carb diets, or with rice.
This is an iced tea that is wonderful! Recipe from a lady from Thailand.
Thai tea mix (sold by the bag in Asian markets)
3/4 c sugar (Stevia, Splenda or similar for diets)
half-and-half (liquid heavy whipping cream for low-carb)
1. Place 10 heaping Tbls tea in coffee filter. Make a full pot of tea.
2. Add sugar, and cool in frige.
3. To serve, pour over ice. Add half and half until tea is pumpkin orangish. Mix.
2 black tea bags, such as Darjeeling
sugar (Stevia, Splenda,etc for diets)
milk (half-&-half or whipping cream can be used for low carb diets)
1/2 cinnamon stick
1 star anise
5 whole cloves
couple of dashes nutmeg
15 or so cardomom seeds
Directions, as given by a wonderful Indian waiter in Vancouver, BC.
1. Heat water, add tea. Boil until the color comes out.
2. Remove tea bags.
3. Add milk. Boil until it is foamy.
3. Add spices and sugar.
4. Cook for 5 minutes. Remove spices.
As described by a friend of mine, "This is divine."
The Indian Tea quantities are my best guestimates, as I have never measured them. The milk quantity would vary, esp if you use half-and-half or whipping cream. Add enough to make it a med brown color. It's all based upon your own preferences.
|12-11-2008, 11:17 AM||#82|
Puerto Rican Chile Relleno
Recipe from a fellow student at Hakodate's school for English-speaking students. Thanks, Sonja! Sorry there are no measurments--this is the authentic recipe that I was given.
browned ground beef
diced green and red bell peppers
garlic (pressed or powdered)
pasillo chiles, seeded
ketchup (use more tomato sauce for sugar-free version. Can add some Splenda.)
cheese of choice
1. Heat bacon grease and a little oil in a pan.
2. Add beef, onions, bell peppers, garlic, salt and tomato sauce.
3. Preheat oven to 350F, 175C.
4. Cut pasillo chiles in half and fill with beef mixture, ketchup and cheese.
5. Bake 10 - 15 minutes, until cheese is melted and chiles are cooked.
Scramble somewhat and put in baking pan under and on top of chiles, before baking.
oil for cooking
1/2 head cauliflower
2 eggs, beaten
1/2 tsp cumin
1. Cut and steam cauliflower until cooked, but not mushy.
2. Heat oil in a pan.
3. Mix cumin, salt and pepper into eggs.
4. Gently mix cauliflower into egg mixture.
5. Fry individual pieces of cauliflower until golden brown.
6. At end, fry remaining egg mixture with small pieces of cauliflower that are in it.
This is more of an idea than a recipe.
Crustless Pizza in a bowl
Melt together your favorite pizza toppings, and it's almost as good as the real thing. Or maybe even better, because you get that gooey-stretchy cheese thing going on.
Some of my favs:
I use mozzarella and parmesan, and freshly-pressed garlic. I top it with an Italian herb mixture or Oregano, and pepper.
Marinated artichoke hearts
Red or Yellow Bell Pepper
If my family wants pizza, or if I'm at Costco, I will just eat the toppings. The minuscule amounts of sugar in the pizza sauce have never given me a problem with my diet.
This is from Atkins.com:
Southeast Asian Beef Soup
A popular Vietnamese dish, pho consists of an enriched broth in which thin slices of beef are cooked. In this version, vegetables are substituted for the traditional rice noodles, making it ideal for all phases, including Induction.
4 cups lower sodium beef broth
4 cups lower sodium chicken broth
4 large garlic cloves, peeled and smashed
1 (2-inch) piece fresh ginger, peeled and cut into thin slices
2 star anise pods
1 cinnamon stick
2 tablespoons Asian fish sauce, (such as nuoc mam or nam pla)
1 tablespoon reduced-sodium soy sauce
2 teaspoons granular sugar substitute
2 cups chopped bok choi
1 (16-ounce) bag of frozen chopped mustard greens or spinach
1/2 cup bean sprouts
1 pound beef (eye round, chuck mock tenderloin, or real tenderloin), very thinly sliced (chill in freezer 15 minutes for easier slicing)
Chopped fresh cilantro for garnish
Chopped fresh mint for garnish*
1. Pour broths into a 5-quart stockpot. Add garlic, ginger, star anise, cinnamon stick, fish sauce, soy sauce and sugar substitute. Bring to a boil over high heat. Reduce heat and simmer 20 minutes.
2. Strain broth through a fine sieve. Discard solids and return broth to stockpot; bring to a boil over medium-high heat. Add bok choi and bring to a boil; reduce heat to medium-low and cook 5 minutes. Stir in frozen greens and bean sprouts. Add beef to surface of soup and push down with a slotted spoon; do not stir. Poach beef in the simmering broth 3 to 5 minutes (3 minutes for medium-rare, 4 minutes for medium, 5 minutes for medium-well).
3. Divide beef between 6 serving bowls; ladle broth and vegetables over beef. Sprinkle each with cilantro and mint and serve.
For authenticity, divide and place the raw beef slices directly into serving bowls; pour the hot broth over beef. The broth will poach the beef in 2 to 3 minutes (beef will be rare).
* The pho I've always seen is served with a platter of fresh, raw bean sprouts and sprigs of fresh basil.
I didn't think to save the nutritional info on this recipe, now I can't find the recipe on their site.
I made this soup, and all but the youngest loved it. I served it with lots of fresh bean sprouts and basil leaves, on the side. A few of us liked that. It added a pretty element, too. I topped the bowls with chopped cilantro, but the store was out of mint. Dried would probably work, but I decided to try it w/o.
|12-11-2008, 11:18 AM||#83|
I haven't made this, but it was recommended by a friend on South Beach.
16 oz sour cream
2-8 oz bricks of cream cheese
1 1/2c. Splenda
1 T. vanilla or whatever you like
3 eggs - added one at a time
1 t. lemon juice
1/2 c. Splenda
1c. finely chopped pecans
1/4 c. butter melted
Press into a 10 inch springform pan.
Bake at 325 for 50 minutes in a water bath. Enjoy!!
Costco size can clams w/ liquid
1 can crab
2 lbs scallops
2 lbs shrimp--I had to throw mine out as they were old, but I think it would've been good with them in it
1/4-1/2 c finely chopped onion
2-3 tsp garlic
1/2-1 tsp dill weed
1 tsp parsley
1 cup whipping cream or half-and-half
4 Tbsp butter
Cook but try to not boil too much.
If you want it to have less fat, reduce the butter and/or the whipping cream. It will taste slightly different, but I'm sure it would still be good.
1 lb ground beef
1/2 c chopped onions
1 can condensed Cream of Mushroom soup*
1 can Old El Paso mild enchilada sauce*
8 low-carb tortillas
2 1/2 c shredded cheddar cheese
1/2 c chopped or sliced olives
In skillet, cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in soup and enchilada sauce. Cover and simmer for 20 minutes, stirring occasionally.
If frying, first fry each shell in hot oil until just limp, about 5 seconds. Place 1/4 c cheese on each tortilla, sprinkle olives over cheese. Roll.
Pour some sauce into bottom of a baking pan, such as pyrex. Place rolled tortillas on sauce, touching each other. Pour remaining sauce over top. Sprinkle remaining cheese and olives over the top. Bake until cheese is melted. About 25 minutes?
Place rolled tortillas in sauce in skillet, cover and cook until heated through--about 5 minutes. Sprinkle with remaining cheese and olives--if any. Cook until cheese on top melts, about 1 minute.
This recipe (with reg. tortillas) has been used by my family for years. Everyone loves it--even those who say they don't like enchiladas.
*I haven't, actually, yet checked the ingredients of these. They might contain sugars.
South American Fried Fish
Marinate fish for 15 minutes in:
1 tsp garlic
2 Tbsp any kind of vinegar
a little cumin
Cover fish while it's marinating.
Fry in hot oil on medium heat until golden brown.
Red Beans with Pickled Pork
1 qt vinegar
2 bay leaves
6 chopped garlic cloves
Boil for 3 minutes. Add 2 lbs chopped pork butt. Let sit for 3 days in refrigerator. Will keep 1 1/2 - 2 weeks.
Cook red beans. Then add:
1 c chopped onion
1 bunch green onions, sliced thinly
7 cloves garlic, pressed or chopped
1/2 c chopped parsley
1 rib celery, chopped
1/2 c ketchup
1 chopped bell pepper
1 Tbsp Worchestershire sauce
2 tsp Tabasco
1 bay leaf
1 tsp thyme
1 lb Kielbasa
1 lb rinsed, pickled pork
Cook 1 - 1 1/2 hours.
|12-11-2008, 11:20 AM||#84|
3 avocadoes, cubed
1/2+ bunch cilantro, finely chopped
1 Roma tomato, diced
juice of 1 lemon (maybe less)
juice of 1 lime (maybe less)
red or white onion, paper-thin slices
green onion, chopped
1/16 tsp pepper
1/16 tsp garlic powder--can use fresh, but it seems to permiate more
1/16 tsp cumin, ground
few dashes cayenne powder
1/4-1/2 jalapeno, finely chopped
1/4-1/2 serano chili, finely chopped
All measurements are estimates. I keep stirring and adding until it's hard to stop eating it.
We love this recipe!
From "The Glass Pantry":
Italian Whole Roast Peppers in Herbed Olive Oil
3 pounds sweet bell peppers, a mixture of red and yellow
1 tablespoon salt
3 cups white wine vinegar
6 cloves garlic
9 fresh or dried bay leaves
6 fresh rosemary sprigs
2 tablespoons black peppercorns
About 3 cups good quality, fruity olive oil
Preheat an oven to 500 degrees F or preheat a broiler, or prepare a fire in a charcoal grill. Arrange the peppers in a shallow pan, on a broiler tray, or on a grill rack, and roast or grill, turning to color evenly, until blackened on all sides, 3 to 4 minutes per side. Slip the peppers into a plastic bag and close the top. Let stand to allow the skins to steam and loosen, 4 to 5 minutes.
Remove the peppers from the bag and slip off the blackened skins. Gently pull or cut out the stems. Make a single lengthwise slit in each pepper and remove the seeds. Rinse and pat dry.
In a small, nonreactive saucepan, combine the salt and vinegar and bring to a boil over high heat. Meanwhile, put the roasted peppers in a clean, dry stainless-steel, glass, or ceramic bowl or in a jar. Pour in the hot vinegar to cover and top with plastic wrap, a lid, or other cover. Let stand overnight at room temperature.
The next day, drain off the vinegar and remove the peppers from the bowl or jar. Pat the peppers dry with paper or cloth towels. Pack them into dry, sterilized jars, forming alternate layers of red and yellow peppers and tucking in the garlic cloves, bay leaves, rosemary sprigs, and peppercorns as you do. Pour in the olive oil to cover; as you add the oil, slide a knife between the peppers and the jar sides to break any air pockets and to make sure the oil penetrates fully.
Top with tight-fitting lids. Store in a cool, dark place for 1 week.
At the end of that week, retrieve and discard the garlic cloves, then store the peppers in the refrigerator. They will keep for up to 3 months.
|12-17-2008, 06:34 PM||#85|
Yes, I was gone. I went to L.A. and San Diego w/o the intention of staying on any kind of diet--just food.
breakfast and lunch
airport muffins, sandwich, ginger ale and Dramamine
Indian food and chai
leftover Indian food--cold since there wasn't a microwave in the hotel
el Pollo Locco chicken nachos w/ good salsas!
South American chicken
dulce de leche cookies w/ anise water in the pastry part
leftover Indian food--again, cold
leftover Indian food and chicken
San Diego Zoo shredded beef taco w/ guacamole--Yummy!
Joe's Crab Shack--bucket of 3 kinds of crab legs w/ butter and lemon, corn on the cob, red potatoes
3 crepes w/ cream cheese, sour cream, lingonberry sauce
Todai--Japanese seafood buffet , lots and lots of seafood, sushi, and green tea ice cream and plum wine ice cream
grits w/ butter
airport McDonald's--tasted the same, but cost more
airport food, again--grilled cheese sandwich
1/2 brownie w/ caramel and walnuts
bread w/ peanut butter
noodles w/ chicken, cheese sauce and broccoli
peppermint mocha w/ HWC
movie theater popcorn and unsweetened iced tea
piece of pizza
1/8 sandwich (leftovers )
hummus and crackers
lingonberry juice w/ half-and-half
Last edited by wcwendy; 12-17-2008 at 07:34 PM..
|12-17-2008, 06:35 PM||#86|
Started my 12-week program at the Y today! Yay!
30 minutes of cardio workout
10 minutes in sauna
I felt energetic!
|12-17-2008, 09:00 PM||#87|
Changing my profile again
Since I haven't been on my WOE, and was only on it for a few days, I'm going to change my profile--again. :blush:
I'm starting tomorrow, so I put in that date. I'll change my weights tomorrow, too. I think that it's going to be 201 or so! I liked it starting with a 1. Well, it's my fault that it doesn't anymore.
On a side note:
I think that my blood sugar levels and my thyroid have made me heavier than just what I ate should have.
|12-18-2008, 02:04 PM||#88|
I wanted to go take a class at the Y this morning, but all classes are canceled due to snow and ice.
I could've gone anyway, but I remembered...or rather, I realized that I need to order Christmas presents TODAY to get them in time! So, after making eggs and pancakes for the kids, I've been sitting on my rear at the computer buying things.
I think that I'll go take a shower now then empty the stinky hot tub (How can it smell like plastic? ) then refill it so that I can use it today. Ahhh...hot tub in the snow.
3 duck eggs fried in coconut oil, yellow chili, salt and pepper
|12-18-2008, 07:44 PM||#89|
pizza in a bowl minus tomato sauce
cauliflower w/ five kinds of cheese mixed w/ HWC, leeks, garlic powder, pepper
wilted salad, made w/ salad greens instead of lettuce
swiss chard w/ leeks, garlic, blackberry balsamic vinegar, salt, pepper, chili, bacon grease
chai w/ HWC, half-and-half, sweetened w/ Stevia, Xylitol, erythritol
I decided to have a milk day.
|12-18-2008, 07:51 PM||#90|
YMCA classes that sound interesting
I want to check out a couple of classes at the Y, but classes have been canceled because of snow and ice, so I have to wait until after Christmas, likely. At least I can still use the cardio machines, swim laps, and play racquetball.
Classes to check out:
kickboxing aerobics I never thought that I'd be interested in that.
zumba--a combo of Latin dance w/ aerobics. I want to see if it contains too much inappropriate wiggling of certain body parts before I decide to attend regularly. :blush:
water aerobics--This is offered at several times throughout the week. Sounds good because it's harder to get hurt, and I won't notice if I'm sweating. I frequently don't like the sweating part. Silly huh? since I like to use the sauna.